Nutrition balance score
Good
Glycemic Index
43
Low
Nutrition per serving
Calories668.6 kcal (33%)
Total Fat48.8 g (70%)
Carbs51.9 g (20%)
Sugars20 g (22%)
Protein6.5 g (13%)
Sodium921.6 mg (46%)
Fiber12.2 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 tablespoonsOil
Vegetable
0.5Onion
sliced, brown/white
1 ½ teaspoonsGarlic
Paste
1 ½ teaspoonsGinger
paste
1 teaspooncurry powder
1 teaspoonChilli
Powder - Hot
1 teaspoonSugar
or jaggery
1 tablespoonTomato
Paste
250 millilitresCurry Base
1 tablespoonMango Chutney
Smooth
½ teaspoontamarind paste
1 tablespoonlemon
½ cupCoriander
Fresh, Chopped
¼ teaspoonsalt
1bay leaf
1 teaspoonFenugreek Leaves
o
1 teaspoonCoriander
Powder
½ teaspoonCumin
Powder
Instructions
Step 1
Start by heating the oil on medium add the bay leaf and onions and fry gently until the onions start to turn golden
Step 2
Add the garlic and ginger and fry for 1 minute
Step 3
Add ½ of the base and stir through well. Cook for a further minute then stir in the rest of the base gravy
Step 4
Add the mango chutney, tomato paste, curry powder, salt, sugar, tamarind, cumin, coriander powder and lemon juice, stir in well
Step 5
Add your choice of meat, the fenugreek and ½ of the chopped coriander, reduce until the meat is cooked and the sauce is the thickness you require stirring occasionally if it looks like it’s about to burn
Step 6
Serve and sprinkle with the remaining coriander
Notes
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