Green Chilli Curry
|Tamarind||2 Ounce (50 Gram)|
|Hot water||1 Pint (600 Milliliter)|
|Sesame seeds||3 Tablespoon|
|Desiccated coconut||2 Tablespoon|
|Ground coriander||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Ginger pulp||1 1⁄2 Teaspoon|
|Garlic pulp||1 1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Corn oil||5 Tablespoon|
|Green chilies||10 Large, slit lengthways|
|Onion seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄4 Teaspoon|
|Onions||3 , finely sliced|
|Chopped coriander||2 Tablespoon|
|Hard boiled eggs||3 , halved (To Garnish)|
1. Put the tamarind into a bowl with 450 ml (3/4 pint) of the hot water, mash with a fork and leave to soak for 1 hour.
2. Grind the sesame seeds in a spice grinder until very fine. Add the coconut, grind for 30-40 seconds. Remove and place in a bowl. Stir in the ground coriander, cumin, ginger, garlic, salt, turmeric and lemon juice. Set aside.
3. Heat the corn oil in a saucepan and fry the chillies for about 1 minute. Using a slotted spoon, remove the chillies and set aside, leaving behind as much oil as possible. In the same oil, fry the curry leaves, onion seeds, mustard seeds and sliced onions until golden brown.
4. Add the spice mixture and fry for 1-2 minutes, then pour in the remaining 150 ml (1/4 pint) water, cover the pan with a lid and cook for 5-7 minutes.
5. While the spices are cooking, pour the tamarind into a sieve with a bowl set under it and squeeze out as much pulp as possible. Add a little more hot water to squeeze out any more pulp. Turn the pulp into the saucepan and stir it in well, then add the fried green chillies and fresh coriander. Cook for 5 minutes, then stir-fry for 2 minutes before serving garnished with the hard-boiled eggs.