Ingredients with Measurements:
- 1 cup bilimbi, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 cup coconut milk
- 2 tbsp oil
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and sauté onions until translucent.
2. Add garlic and ginger and sauté for another minute.
3. Add turmeric, coriander, cumin, and chili powder and sauté for a minute or until fragrant.
4. Add sliced bilimbi and salt to taste. Mix well.
5. Pour in coconut milk and bring to a boil.
6. Reduce heat and let it simmer for 10-15 minutes or until the bilimbi is tender.
7. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Total fat: 12g
- Total carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- Bilimbi can be substituted with tamarind or green mango.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use shrimp or chicken instead of bilimbi for a different flavor.
Tips and tricks:
- If the curry is too sour, add a pinch of sugar to balance the flavors.
- Adjust the amount of chili powder according to your spice preference.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita or a simple salad.
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to wash the bilimbi thoroughly before using.
Food history:
- Bilimbi is a tropical fruit commonly used in Southeast Asian cuisine.
Flavor profiles:
- Sour, spicy, and creamy.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian