Tuesday, August 24, 2010

Erachi Curry


Mutton 1 kg
Onion 1 big
Ginger 1 big piece
Garlic 3 to4 pods
Chilly 5 to 7
Vinegar 1 Tbsp
Pepper powder 1 Tsp
Turmeric powder 1/2 Tsp
Garam Masala 1/2 Tsp
Corriander powder 2 to 3 Tbsp
Coconut Milk Thick 1 cup
Coconut Milk Thin 1/2 cup
Curry leaves

Cut the mutton into medium pieces. Pressure cook it with onion, ginger, garlic, chilly, curry leaves, pepper powder, turmeric powder, salt and garam masala and vinegar and keep it aside. Heat oil in a pan and add mustard. When it splutters, reduce the heat and add corriander powder. Add little water into it and roast well till it turns dark. Pour this into the cooked mutton and mix well. Add thin coconut milk into this and boil it in medium flame. Reduce the heat and add thick coconut milk. Combine well and remove from fire.

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