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Green Chilli Curry

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Ingredients
  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
  Salt 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Corn oil 5 Tablespoon
  Green chilies 10 Large, slit lengthways
  Curry leaves 10
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Stir Fried
Preparation Time: 
75 Minutes
Cook Time: 
25 Minutes
Ready In: 
100 Minutes

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