Ingredients with Measurements:
- 1 pound of hog plums, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 cup of water
- Fresh cilantro leaves, chopped (optional)
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, grind cumin seeds and coriander seeds into a fine powder.
2. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute.
5. Add chopped tomatoes and stir well.
6. Add the ground cumin and coriander powder, turmeric powder, red chili powder, and salt. Stir well and cook for 2-3 minutes.
7. Add chopped hog plums and water. Stir well and bring to a boil.
8. Reduce heat to low and let the curry simmer for 20-25 minutes, or until the hog plums are tender and the curry has thickened.
9. Garnish with fresh cilantro leaves (optional) and serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 2g
- Fiber: 4g
Substitutions for ingredients:
- Hog plums can be substituted with tamarind or green mangoes.
- Green chilies can be substituted with jalapeños or serrano peppers.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use chicken or lamb instead of hog plums for a meat-based curry.
Tips and tricks:
- Be careful when peeling and chopping hog plums, as they can be slippery and sticky.
- Adjust the amount of red chili powder according to your spice preference.
- For a smoother curry, blend the onion, garlic, ginger, and green chilies into a paste before sautéing.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve curry in a bowl with a side of rice or naan bread.
- Garnish with fresh cilantro leaves or a sprinkle of red chili flakes.
Garnishes:
- Fresh cilantro leaves
- Red chili flakes
Pairings:
- Basmati rice
- Naan bread
- Cucumber raita
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the curry is too thick, add more 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 your hands and all utensils before and after handling raw ingredients.
- Cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Hog plums, also known as ambarella or June plums, are a tropical fruit commonly found in Southeast Asia and the Caribbean. They are often used in curries and chutneys.
Flavor profiles:
- Spicy, tangy, and slightly sweet
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Nepali