Ingredients with Measurements:
- 1 cup hog plums, peeled and chopped
- 1 cup cashew nuts, soaked in water for 30 minutes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 2 tbsp oil
- Salt to taste
- Water as required
- Fresh coriander leaves for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.
4. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well.
5. Add chopped hog plums and cook for 5 minutes.
6. Drain the soaked cashew nuts and add them to the pan. Mix well.
7. Add water as required to make a thick gravy. Cover and cook for 10-15 minutes or until the hog plums and cashew nuts are cooked.
8. Add salt to taste and mix well.
9. Blend the curry in a blender or food processor until smooth.
10. Transfer the curry back to the pan and heat it for a few minutes.
11. Garnish with fresh coriander leaves and serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 18g
Protein: 6g
Fiber: 3g
Substitutions for ingredients:
- Hog plums can be substituted with tamarind or raw mangoes.
- Cashew nuts can be substituted with almonds or peanuts.
- Green chilies can be substituted with red chili flakes or powder.
Variations:
- Add vegetables like potatoes, carrots, or bell peppers to the curry.
- Use coconut milk instead of water for a creamier texture.
- Add paneer or tofu for a vegetarian protein source.
Tips and tricks:
- Soak the cashew nuts in water for at least 30 minutes to make them soft and easy to blend.
- Adjust the amount of water according to your desired consistency.
- Adjust the amount of spices according to your taste preference.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pan over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with rice or roti on the side. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Rice or roti
Suggested side dishes:
- Cucumber raita
- Papadums
- Pickles
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the curry is too thin, let it cook for a few more minutes to thicken.
Food safety advice:
- Make sure to wash the hog plums thoroughly before using them.
- Soak the cashew nuts in water to avoid any digestive issues.
Food history:
Hog plums are native to Southeast Asia and are commonly used in Indian and Thai cuisine.
Flavor profiles:
The curry has a tangy and slightly sweet flavor from the hog plums, and a creamy and nutty flavor from the cashew nuts.
Serving suggestions:
Serve the curry as a main dish with rice or roti.
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Region: Indian