Ingredients with Measurements:
- 1 Burahol fruit, peeled and chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red chili peppers, chopped
- 1 tablespoon of vegetable oil
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of salt
- 1 can of coconut milk
- 1 cup of water
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend the onion, garlic, and red chili peppers until smooth.
2. In a large pot, heat the vegetable oil over medium heat. Add the blended onion mixture and cook for 5 minutes, stirring occasionally.
3. Add the turmeric powder, cumin powder, coriander powder, and salt to the pot. Stir well and cook for another 2 minutes.
4. Add the chopped Burahol fruit to the pot and stir well.
5. Pour in the can of coconut milk and 1 cup of water. Stir well and bring to a boil.
6. Reduce the heat to low and let the curry simmer for 20 minutes, or until the Burahol fruit is tender.
7. Add the tamarind paste and brown sugar to the pot. Stir well and let the curry simmer for another 5 minutes.
8. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 15g
Protein: 3g
Sodium: 600mg
Sugar: 8g
Substitutions for ingredients:
- If Burahol fruit is not available, you can use eggplant or zucchini instead.
- If you don't have tamarind paste, you can use lime juice instead.
- If you don't have brown sugar, you can use honey or maple syrup instead.
Variations:
- You can add other vegetables to the curry, such as potatoes or carrots.
- You can add chicken or shrimp to the curry for a non-vegetarian version.
- You can add more chili peppers for a spicier curry.
Tips and tricks:
- Make sure to blend the onion mixture well to get a smooth consistency.
- Don't overcook the Burahol fruit, as it can become mushy.
- Adjust the amount of salt and sugar to your taste.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish with fresh cilantro or chopped peanuts.
Pairings:
- Serve with a side of cucumber salad or raita.
Suggested side dishes:
- Rice or naan bread
- Cucumber salad or raita
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk 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 Burahol fruit well before peeling and chopping.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Burahol fruit is native to Southeast Asia and is commonly used in Indonesian cuisine.
Flavor profiles:
- This curry has a creamy and slightly sweet flavor with a hint of spiciness.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian