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You are free to use The Bride's Recipe Book in any way you wish , but no claims are made for it.
PORRIDGE
For one person - multiply ingredients for more people.
1/2 cup rolled oats, 6 sultanas, 11/2 cups water and a pinch of salt.
Put all the ingredients in a saucepan. Bring to boil. Cook on simmer for 20 to 30 minutes.
KEEP STIRRING UNTIL THICK.
TO POACH EGGS IN A MICROWAVE
1 Egg, 2 tablespoon water, 1/2 teaspoon white vinegar
Take in a cup, water and vinegar. Cover with plastic. Heat for 45 seconds on high. Add egg and
heat for 45 seconds on high. Serve with toast.
TO BOIL AN EGG
Do not boil eggs from refrigerator if possible. If from the refrigerator, warm under warm tap to bring
to room temperature. Boil water - Add eggs. Boil for 4 minutes for soft and 6 minutes for hard.
CHICKEN SOUP
2 pieces of chicken, 1 onion - chopped, 1 carrot - chopped, 2 tablespoon rice, Chopped Tomatoes
A few whole peppercorns, 1 teaspoon salt, 2 tablespoons chopped parsley, 1 teaspoon herbs, eg
mixed herbs, 1 litre water
Place in a saucepan and bring to boil. Simmer gently until cooked (almost 45 minutes).
LEEK SOUP
3 leeks, 2 cloves garlic, 3-4 potatoes, 2 cubes chicken stock, 1 litre water, 8 peppercorns
Gently fry garlic. Then add all the ingredients which are chopped. Boil gently for 30 minutes until
cooked. Blend in a blender or mash with a fork.
PUMPKIN SOUP
1 kilo pumpkin, 4 potatoes, 1 onion, 2 cloves garlic, 2 chicken stock cubes, 1 litre water, 2 teaspoon
curry powder, 1 teaspoon nutmeg, 1 teaspoon salt
Gently fry the garlic and onion then add the water. Peel and chop pumpkin and potatoes. Add
nutmeg, salt and curry powder and chicken stock cubes. Bring to boil. Cook 30 - 40 minutes then
mash.
LAMB SOUP
1-2 Lamb shanks, 1 onion, 1-2 carrots, 1-2 tomatoes, 1/2 cup soup mix dried vegetables or barley)
1 & 1/2 litres water, 2 tablespoons parsley, salt, pepper, other herbs as desired
Chop vegetables, place all the ingredients in a large saucepan and simmer for 1 & 1/2 - 2 hours
until meat and vegetables are cooked.
PEA SOUP
250 gm split yellow peas, 1 carrot, 1 onion, a few pieces of parsley, 250 gm bacon, 10
peppercorns,
2 litres water
Soak peas in water overnight. The next day chop vegetables and boil slowly for several hours until
peas dissolve.
AVOCADO DIP
1 Avocado, 1/2 lemon, 4-6 drops Tabasco Sauce, 2 chopped shallots, Pinch of salt
Peel avocado and remove seed. Place in a bowl and mash with a fork. Add the other ingredients
and chill. Serve with carrot fingers or savoury biscuits.
LAMB STEW
4 stewing chops, 2 tablespoons flour, 1 onion, 2 carrots, 2 tomatoes chopped, Salt, pepper, herbs
eg mixed herbs, 1/2 teaspoon oregano, 4 potatoes
Flour chops, place in a saucepan and cover with cold water. Add all the ingredients except boiled
potatoes. Simmer for 45 minutes. Add potatoes, simmer for 30 minutes until cooked.
PESTO
6 tablespoons basil, 4 tablespoons parsley, 2 cloves of garlic, 1/2 cup olive oil, 1/2 cup grated
parmesan or romano cheese, 2 tablespoons pinenuts or walnuts
Chop all ingredients. Place in a blender and blend until smooth.
RATATOUILLE
1 Eggplant, 3 capsicums, 3 zucchinis, 3 cloves garlic, 2 onions, Oil, 1/2 teaspoon salt, 4-5 tomatoes
2 tablespoons parsley
Peel eggplant. Cut into large cubes. Sprinkle with salt and leave for 30 minutes. Drain. Fry in a
frying pan. Add onions and garlic when cooked add zucchini and cut capsicums and tomatoes.
Place in a large pot and boil for 10 minutes.
Add salt and chopped parsley.
MARINADES
Used to flavour food and make more tender. They usually contain some acid and so food should
be marinated in glass or china dishes.
Marinade for all meat:
1 cup water, 1 cup wine, 6 peppercorns, 1 bay leaf, 8 whole cloves, 1 onion finely sliced, 1
teaspoon dried either rosemary or marjoram
Combine all ingredients (Enough for 5 people)
Marinade for seafood:
3/4 cup White wine, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon basil or thyme
Combine ingredients. Marinade for 1 - 3 hours
MARINATED STEAK
750 gm steak (rump), 3/4 cup red wine, 1/4 cup oil, 1 onion sliced, 1 bay leaf crumbled, 4 states
parsley
1/2 teaspoon thyme and salt.
Place steak in dish. Pour marinade (except for salt) Cover and leave in the refrigerator for several
hours, occasionally turning the steak.
Place on hot plate and turn heat to high for 3 minutes to seal. Then turn heat down and cook for
another 5 to 10 minutes.
GRILLED OR BARBECUE LAMB CHOPS
2 chops per person, 2 cloves garlic crushed, soy sauce and orange juice in equal quantities
Cover the chops in the marinade for 15 minutes. Turn over after 15 minutes.
Grill or barbecue until cooked on one side, then turn.
BAKED LEG OF LAMB
1 leg lamb, A few tablespoons oil, Potatoes , Pumpkin, Garlic salt
Sprinkle garlic salt on the leg of lamb (or you can make some holes with a knife and put garlic
gloves in). Place in a baking dish which has been coated with a small amount of oil in the bottom.
Place in the oven at 220 degrees for 15 minutes. Then reduce the heat to 180 degrees. Bake for
30 minutes for every half kilo and 30 minutes to spare. After 30 minutes place the peeled
vegetables around the leg of lamb. After 30 minutes turn the vegetables and increase the heat to
220 degrees. Bake for a further 30 minutes until meat and vegetables are cooked. Lift onto a plate.
Pour excess fat into a container. Use the remaining dripping in the pan to make gravy. Place the
pan on top of the stove. Add either gravy mix or a few tablespoons of flour and stir with a wooden
spoon - this should brown. Then add a bit of cold water and combine with flour. Add some salt to
flavour. Serve with cooked vegetables and meat.
STEWED STEAK WITH DUMPLINGS
500 chopped beef - blade or round steak, 1 onion, 1 carrot, 1/2 cup plain flour , 1 bay leaf,
6 mushrooms, 1/2 teaspoon salt, 1/2 teaspoon pepper, 4 potatoes
DUMPLINGS
1 cup self-raising flour, 1 tablespoon margarine, 1/4 - 1/3 cup water
Dumplings
Place flour and margarine in a bowl. Blend the margarine into the flour using fingers - until like
breadcrumbs. Add water and mix to form moist (not dry) balls. Drop into the stew.
Place chopped beef in a saucepan. Cover with flour. Cover the meat and flour with cold water.
Add copped carrots onions, bay leaf, salt and pepper. Stir with a spoon. Place on the stove and
bring to the boil for about one hour until meal is nearly cooked. Add peeled potatoes and
mushrooms. Cook for 15 minutes, then add the dumplings. Keep lid firmly on the saucepan. (DO
NOT LIFT THE LID AT ALL). Boil for 20 minutes. Serve with other vegetables.
STEAK - GRILLED OR FRIED
500 gm meat, round or rump steak, 1 clove garlic - chopped
Sprinkle garlic on steak. Place on a hot pan or under the grill. Sear the surface to keep juices in
when seared turn heat down. Turn the steak when it has bubbles of juice on the surface. When
cooked serve with potatoes and salad.
PORK SPARE RIBS
4 Pork Spare Ribs, 1 orange
MARINADE - 2 tablespoons soy sauce, 1 teaspoon ginger (crushed), 1 teaspoon crushed garlic
2 teaspoon honey, 2 teaspoon water
Place all the marinade ingredients in a baking dish and stir. Add the spare ribs and bake at 220
degrees for 1 hour, turning from time to time. Serve with rice and vegetables.
LEMON LAMB CHOPS
1 kilo lamb chops, 2 teaspoon sugar, 2 tablespoon lemon juice, 1 tablespoons French mustard
3/4 cup dry white wine, 1 teaspoon oil
Marinade chops, then barbecue.
SPICY CHICKEN CURRY
1 small chicken cut into small pieces, 2 teaspoon salt, 1 teaspoon turmeric, 3 tablespoon crushed
coriander powder, 1 sliced onion, some crushed garlic and chilies, 5 tablespoons oil, 2 tomatoes
Heat oil in a pan and add sliced onions. Stir until it turns slightly brown. Add the (spices) turmeric,
crushed coriander powder, salt, tomatoes and stir. Wash the chicken pieces and add to the spices.
Cover the pan and let it cook for about 20 minutes on high heat, stirring occasionally. Turn the heat
down and simmer for 2 minutes. (Add potatoes now if you like and cook until the potatoes are soft
or omit the potatoes altogether) Add some coriander leaves and serve with Rice or Roti.
R O T I
Take three cups flour or sharp in a bowl and pour boiling water (approximately two cups) while
mixing with a spoon. Knead it thoroughly until you get a firm dough (use about 2 tablespoons of
cooking oil/butter, ghee or margarine to knead the dough until soft) which can be rolled by a roller
on a board into thin, round or square shapes. Cook roti on a hot plate over low heat (heat the plate
beforehand), turning the roti several times over until cooked (you may spread some butter with a
spoon for more taste).
TOMATO CHUTNEY
1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 tablespoon crushed coriander powder, 2 sliced onion
some crushed garlic and chillies, 5 tablespoons oil, 1 kg ripe tomatoes - sliced
Heat oil in a pan and add part of the sliced onions. Stir until it turns slightly brown. Add the (spices)
turmeric, crushed coriander powder, salt, sliced tomatoes and stir. Add 1/2 a cup of water. Cover
the pan and let it cook for about 3-5 minutes on high heat, stirring occasionally. Turn the heat down
and simmer for 7-10 minutes. Add coriander leaves and serve with chicken curry and rice.
SUDJI
2 tablespoons Cumin Seeds, 1/3 Cup Oil, 3 large Onions chopped, 1½ tablespoons Curry Powder
1 kg Potatoes peeled and diced, 250 gm Carrots sliced, 250 gm Zucchini sliced, 1 cup Split Peas
5 cups Water, 1½ teaspoons Salt
Sauté cumin seeds in oil for 2 minutes. Add Onions and fry till brown. Add half the Curry Powder,
potatoes, carrots and Zucchini and cook until the vegetables begin to turn brown stirring after. Boil
the split peas in the water with the reminder of the curry powder and salt until soft. Add the
vegetable mixture and simmer for another 30 minutes. 6 hard boiled eggs, added to this is very
nice.
JANSSON'S TEMPTATION
A can of anchovy fillets (10), 3 large onions, 250 ml cream, 4 large potatoes, oil
Finely slice, or grate potatoes. Fry sliced onions in oil till brown. Then grease a baking dish. On
the bottom of the dish place a layer of potatoes, then a layer of onions and then half of the
anchovies and then a final layer of potatoes. Pour half the cream and half the juice. Anchovies
come in over potatoes. Place in the oven at 220 degrees. After 30 minutes remove from the oven
and add the rest of the cream and Anchovy juice. Bake for another 30 minutes until cooked.
TABOULEH
250 gm fine cracked wheat, 3 tablespoons chopped shallots, black pepper, 1 & 1/2 cup finely
chopped parsley, 1/4 cup chopped meat, 3 - 4 tablespoons olive oil, 3 - 4 tablespoons lemon juice
Soak the cracked wheat in water for almost 30 minutes before preparing the salad.
It will swell and double in volume, then drain. Squeeze out as much water as you can. Spread on a
tea towel and leave to dry. Mix the cracked wheat with the shallots seasoned with salt and black
pepper and then add the parsley, mint, olive oil and lemon juice. Mix thoroughly. Note it should
have a distinctive flavour.
SALAD DRESSING
6 tablespoons oil, 2 tablespoons white vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepperclove garlic
Crush garlic. Place in a jar with ingredients. Shake well.
PASTA SALAD
A - 2 cups pasta (spirals or shells), 8 snow peas, 8 mushrooms, 1 capsicum, 8 halves sun dried
tomatoes
B - 3/4 cup mayonnaise, 1/4 cup chutney, 1/2 cup pineapple pieces, 1/2 sultanas
Dressing
1/2 tablespoon olive oil, 2 cloves garlic crushed, 1 1/2 tablespoons Balsamic vinegar, 1 tablespoon
lemon, 1 tablespoon fresh coriander chopped
Boil water in large pot add pasta and salt, cook and drain. Combine dressing ingredients in a jar and
pour over the hot pasta. Cool. Add snow peas, mushroom, capsicum and tomatoes. Mix
mayonnaise and chutney. Add mixture and pineapple, sultana and capsicum together.
MICROWAVE VEGETABLES
Corn
Husk and place in a plastic bag. 1 cob 5 minutes on high. 2 cobs 7 minutes on high
Carrots
Peel and slice. Place in a bowl with a small amount of water. Cover with plastic for 5 minutes on
high.
Potatoes
Wash; cut into desired sizes, place in some water, cover with plastic and microwave for 7 minutes.
Tomatoes
Slice and microwave on high for 3 minutes
Zucchini
Slice, place in a small amount of water, cover with plastic and microwave on high for 2 minutes.
PASTRY
To make a pie use 3 cups of self-raising flour. To make a tart use 1 cup of flour.
For each cup of flour use 1 tablespoon of margarine. A pinch of Salt
If pastry is savoury, add nothing else.
Sweet pastry - add 1 tablespoon of sugar to each cup of flour.
Blend dry ingredients until the margarine and flour are blended like breadcrumbs. Add about 1/3
cup of cold water. Mix with hand. Do not let it get too wet or dry. Form into a ball. Roll on a floured
surface using a bottle. If the climate is warm, keeping pastry cold is the key to success. Bake at
220 degrees until cooked.
SWEDISH BLUEBERRY PIE
Pastry
225 gm plain flour, 125 gm sugar, 1 egg, 300 ml milk, 1/2 teaspoon baking powder
Filling
250 ml fresh cream, 1 egg, 5 cm sugar, 1 teaspoon vanilla, 200-400 ml blueberries
Mix sugar and egg together. Sieve flour with baking powder. Add to the creamed mixture,
alternatively with milk. This may not require all this milk. Line the pie dish with this pastry. Bake for
10 minutes in the oven at 175 degrees. Blend cream, egg, sugar and vanilla. Pour over the pastry.
Add the blueberries. Bake for another 10-15 minutes until cooked.
PANCAKES
1 cup flour, 1 egg, 1 cup milk, Margarine for frying
Place flour in a bowl. Add egg and 1/3 of the milk. Beat until there are no lumps. Add the
remainder of the milk and mix well. Put a frying pan on the stove and heat well. Add enough
margarine to lightly cover the pan. When hot add 1/3 cup of the mixture. Tip the pan to spread the
mixture. Fry till the mixture bubbles and sets. Turn the pancake. Cook again briefly. Serve with
maple syrup, lemon and sugar or orange and sugar.
ANZAC BISCUITS
120 gms Margarine, 1 tablespoons Golden Syrup, 2 tablespoons Boiling Water, 1 1/2 teaspoons
Bicarbonate of Soda, 1 cup Rolled oats, 3/4 cup Coconut, 1 cup plain Flour, 1 cup Sugar
Place the dry ingredients in a bowl and mix well. Melt butter and golden syrup in boiling water in a
saucepan. Add the bicarbonate of soda and immediately remove from the stove and blend with the
dry ingredients. Place teaspoonfuls on a greased tray and bake at 160 degrees for 15-20 minutes.
Cool on the tray for 5 minutes and then remove from the tray.
HONEY SNAPS
60 g (2 oz) Butter, 1/4 Cup Honey, 1 tablespoon sugar, 4 cups cornflakes, 90gm (3 oz) unsalted
peanuts
Butter, honey, sugar in a saucepan, stir, medium heat until butter melts. Combine flakes and nuts
in bowl, pour butter and honey over. Mix until coated. Put in paper cases in patty tins. Bake
medium oven 8 minutes. Stand 15 minutes to firm. Makes Approximately 30.
PEANUT BUTTER CRINKLES
125gm (40 oz) butter, 1/2 teaspoon vanilla, 1/2 teaspoon grated lemon rind, 1/3 cup brown sugar
(lightly packed), 1/3 cup peanut butter, 1 & 1/4 cups plain flour, 1 teaspoon bicarbonate of soda, a
pinch of salt
Mix butter, peanut butter, vanilla, rind and sugar with wooden spoon. Work in sifted flour, soda, salt
to make stiff dough. Roll heaped teaspoons into small balls with floured hands and place in
greased oven trays. Press biscuits down lightly with fork in both directions. Bake in moderate heat
in oven for 15 minutes. Cool biscuits on oven trays. Makes approx.25.
LEMON MERINGUE PIE
Pastry
1 & 1/2 cup Self Raising Flour, 1 & 1/2 tablespoon Margarine, 1 & 1/2 tablespoon Sugar, Water
Make as in directions for pastry.
Filling
1 Cup Sugar, 1 cup Water, 2 Lemons, 2 tablespoon flour, 3 Egg Yolks, 2 tablespoon Margarine
Meringue
White of 3 eggs, 3 tablespoons castor sugar
Make pastry in a pie dish. Partly cook in oven at 220 degrees. Into a saucepan grate the rinds of
the lemons. Then cut the lemons in half and juice them and add the juice. Divide the eggs. The
whites go into a separate bowl for the meringue. The yolks go into the saucepan with the other
ingredients. Add the sugar, water, flour and margarine. Place on the stove and stir constantly until
it starts to boil. Remove immediately from the stove (or it will burn). Place in the pie shell
Meringues
Whip the whites with a beater until they are still enough to form peaks. Add the sugar. Beat until
dissolved. Place on the pie. Bake at 160 degrees until cooked.
Note: (a) eggs should be fresh to separate
(b) The bowl and beaters must be quite dry for the meringue to whip.
APPLE PIE
4 Apples, Brown Sugar, Cinnamon, 1/3 cup water
With 3 cups of flour, make sweet pastry (see sweet pastry recipe).
To cook apples, peel and core. Place in a saucepan with water and boil until soft. Mash with a
fork. Add sugar until sweet enough and cinnamon. Roll out half the pastry. Grease pie dish with
margarine and dust with flour. Place pastry in pie dish. Add apple mixture. Roll out the remaining
pastry. Cover the top. Bake at 220 degrees until cooked.
BANANA CAKE
3 ripe bananas, 1 teaspoon lemon juice, 1 teaspoon sugar, 125 g margarine, 1 teaspoon grated
cinnamon, 3/4 cup sugar, 2 eggs, 1 teaspoon bicarbonate of soda, 1 tablespoon milk, 2 cups self-
raising flour, walnut pieces
Mash bananas well; sprinkle with lemon juice and a teaspoon of sugar. Put aside and beet
margarine with the lemon rind and sugar till creamy. Add the eggs, one at a time mashing well. Mix
in the mashed bananas. Dissolve the bicarbonate of soda in the milk and add to the cream
alternately with the flour and walnut . Spoon into a greased and floured 23 cm x 12 cm loaf tin and
bake at 180 degrees until a skewer comes out clean when inserted into the water. Leave in the tin
a few minutes to set and then turn onto a wire rack to cook. Ice if desired.
LAMINGTONS
125 gm Margarine, 125 gm Sugar, 2 Eggs, 1/2 cup Milk, 200 gm Self Raising Flour, A few drop of
Vanilla
Cream the margarine and sugar together with the vanilla. Add the eggs one at a time. Beat well.
Add the flour which has been along with the milk. Bake in a square shallow baking tin (which has
been previously greased and floured at 180 degrees for 30 minutes. To test if cooked, place a
skewer in the middle. If it does not have damp mixture on the skewer the cake is cooked.
Icing
250 gm icing sugar, 2 tablespoon of boiling water, a few drops of vanilla, 2 tablespoons cocoa
coconut
Sift icing sugar. Add the cocoa dissolve in boiling water. Flavour with vanilla. Cut cake into
squares. Dip in cocoa icing. Roll in coconut.
PUMPKIN FRUIT CAKE
125 gm margarine, 2 tablespoons golden syrup, 3/4 cup brown sugar, 2 eggs, 1 cup dry mashed
pumpkin, 2 cups self raising flour, 1 teaspoon mixed spice, 1 & 1/2 cups mixed dried fruit
Beat margarine with golden syrup and brown sugar until creamy. Add the eggs one at a time and
then stir in the pumpkin. Sift the flour with the spice. Mix and wash the fruit. Spoon into a greased
20 cm deep sided tin lined with greased paper. Bake into a moderately slow oven (160 - 170
degrees) for 1 & 1/2 hours until a skewer comes out clean when inserted into the centre of the cake.
BOILED FRUIT CAKE
375 gm mixed dried fruit, 1/2 cup unsweetened pineapple juice, 1/2 cup margarine, 1 cup brown
sugar, 1 teaspoon mixed spice, 1 cup self raising flour, 1 cup plain flour, 1 teaspoon bicarbonate of
Put the dried fruit into a saucepan with the pineapple juice and margarine brown sugar mixed spice
and bicarbonate of soda. Stir over a low heat until the butter has melted and the sugar has
dissolved. Bring to the boil. Remove from the store and cool. Mix in the flour which has been
sifted with ginger. Stir in the eggs. Spoon into a 20 cm grease deep sided round tin lined with
paper. Bake at 160 - 170 degrees until cooked (1 hour).
CHICKEN PIE
1 kg chicken pieces, 1 carrot, 1 onion, 10 peppercorns, 1 teaspoon salt, 1/2 teaspoon mixed herbs,
1 stalk celery chopped, 1 litre water, 8 mushrooms and 2 tablespoons margarine, 2 tablespoons
plain flour, 1/2 cup cream, pastry for pie (see recipe for pastry above)
Boil for 45 minutes (until cooked) chicken, vegetables peppercorns, herbs and water. Take the pot
off the stove. Chop chicken removing bones and skin. Line a pie dish with home made pastry or
puffed pastry (frozen rolled). Place chicken on the pastry. Lightly fry the mushrooms in margarine
and place on the chicken. In another saucepan melt the margarine and add flour then add in
tablespoon amounts the stocks of chicken cooked. Cook on the stove, add more each time it will
thicken. When you have used 300 - 500 ml you will have a thick sauce to pour on to the chicken.
Add 1/2 cup cream. Add the cooked carrots. Bake at 220 degrees for 20 - 30 minutes.
PLAIN SCONES
3 cups self-raising flour, 3 tablespoons margarine, 1 cup milk, optional - 1/2 cup sultanas
Put oven on to 240 degrees. Heat the scone tray. Blend the flour and margarine and sultanas until
crumbly. Add the milk, mixing and ensuring the mixture is not dry at anytime.
Place onto a floured board or table. Press to a layer of 3 - 5 cm. Cut into squares (makes 12).
Bake for 10 - 15 minutes until they have risen and are brown.
PUMPKIN MUFFINS
1 1/2 cups self raising flour, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, 1/4 teaspoon mixed spice 1/2
cup firmly packed brown sugar, 1/2 cup sultanas, 1 egg, 1/4 cup vegetable oil, 1/2 cup mashed,
drained cooked pumpkin, 1/2 cup milk
Sift the flour nutmeg and spice into a bowl. Stir in the sugar and sultanas. Beat the egg and add
the oil, pumpkin and milk and mix thoroughly. Add to the dry ingredients and stir until thoroughly
mixed. Spoon it into 12 well greased, deep patty tins and bake in a moderately hot oven for 18 to
20 minutes or until cooked. Serve fresh.
BEEF CURRY
1 kg beef diced, 2-3 tbsp olive oil or canola oil, 2 cardamoms, 2 cloves, 2-3 curry leave, 1 large
onion finely chopped, 2 tsp crushed garlic, 1 tsp crushed ginger, 1/2 tin crushed tomato, 1 red chilli
(optional) chopped, 2 tsp dark curry powder, 1 tsp unroasted curry powder, 1 tsp chilli powder, salt
and pepper to taste, 1/2 tin coconut cream (home brand), lemon juice to taste (optional)
Heat oil in a large enough saucepan and add cardamoms, cloves, garlic and ginger and curry leave.
All to brown. then add chopped onions and chilly allow onions to fry till brown, Stir in diced meat
and add salt and pepper, curry powders, chilly powder and crushed tomato. Fry until meat changes
colour and add about 1/4 cup water and bring to boil. Allow to cook for 5 minutes and then open
and leave to simmer for 20 minutes until meat is tender and gravy reduces. Adjust task to suit.
Finally add coconut cream and allow to simmer for further 10 minutes. Add Lemon juice if
necessary. Serve with hot boiled rice and enjoy!
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