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| indian red curry | |||||
| Ingredients: | |||||
| 1 lb | meat/tofu | ||||
| 1 tbs | coriander seeds | ||||
| 1/8 tsp | who fenugreek seeds | ||||
| 1/2 tsp | whole black pepper corns | ||||
| 5 leaves | curry leaves | ||||
| 1 tbs | lemon | ||||
| 2 1/2 tbs | vegetable oil | ||||
| 1/2 | medium onion | ||||
| 1/2 tsp | whole mustard seeds | ||||
| 1/2 tsp | fresh ginger | ||||
| 2 1/2 cloves | garlic | ||||
| 1 tbs | red paprika | ||||
| 1/2 tsp | cayenne pepper | ||||
| 1/4 tsp | ground tumeric | ||||
| 1/2 tsp | salt | ||||
| 3 | whole green chilis | ||||
| 7 oz | unsweetened coconut milk | ||||
| Directions: | |||||
| page 226 in a taste of india | |||||