Monday, May 9, 2011

Traditional Indian Curry Fiji Style

Chef Faiyaz at Fiji Hideaway Resort and Spa on Viti Levu's Coral Coast demonstrated the art of making curry to a group of travel writers and photographers from the Freelance Council of the Society of American Travel Writers.

I missed the demonstration but not the curry which was wonderful. Too wonderful not to share the recipe, so Bula! Go out and try it.

Traditional Indian Curry Fiji Style

1 1/8  pound meat - chicken, beef, pork, lamb fish - in one-inch cubes
1 onion, julienned
* curry leaves
 1/3 cup chopped garlic
1 generous TBS chopped ginger
1/4 cup chopped tomatoes
2 TBS cumin seeds
1 TBS fenugreek
4 TBS masala
2 TBS turmeric
1 3/4 TBS fresh chili, chopped
1 1/3 TBS cooking oil
1 TBS water
Dash of lemon juice, salt to taste
fresh coriander, chopped

* Look for fresh curry leaves at an Indian market or on line. Do not substitute basil leaves; better to omit altogether.

Heat oil in cooking pot, add onion, curry leaves, cumin seed, fenugreek, sauteing until lightly browned. Add garlic, ginger, tomatoes, chili, masala and turmeric and cook for 2 minutes on medium heat.

Add meat and cook for 3 minutes, add water and cook for 5-10 minutes. Season with salt.

Add lemon juice, turn off the heat and add coriander leaves to taste.

Serve with rice or roti.

2 comments:

  1. Here's how to make a coconut sauce side dish:
    http://www.youtube.com/watch?v=Yl-jZGW000I

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