Curries – Thai, Almond, Bitterguard

Thai massaman curry

Ingredients

For the paste: Soaked dried byadagi red chilli,  peanuts, onions, cinnamon, cardamom, clove, cumin powder, coriander powder, jaggery, ginger, garlic and lemon juice.

Method

Saute the paste, add chunky veggies (Potatoes, bell peppers, carrots, peanuts, beans or any of your choice). Cook the veggies. Add in coconut milk, salt to taste and it is ready.

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Potatoes, peas and almonds in a tomato/onion and almond gravy

Bitterguard curry with tamarind paste, garlic, curry leaves