I like to slow down a bit on sharing with you how to cook main courses. Main Courses of course for Malaysians are mainly a one pot dish akin curries (Indian Vegetable Curry & Indian Fish Curry) and some heavy duty side dishes as well (Cashew Nut Masala Chicken & Honey Chilli Chicken). I think it will be good if I can teach you on cooking some vegetable sides dishes too. What say you? Hope you're agreeing, lets begin with this Curried Tamarind Ladies Fingers. A side dish for rice (Pada Salt Fish Pickle) a vegetarian side dish (Aloo Gobi), a little spicy, a little tangy and a little aromatic. To make, first fry the ladies fingers. Next make the curry gravy. Thereafter add fried fingers, I didn't say your fingers though, stir and dish out. Yippie-yeh! We are done ladies and gentlemen. Pair Curried Tamarind Ladies Fingers with egg rasam or sambar/dhal curry. I think I deserve a kiss on my cheeks right now. Will you? Thank you. I love you too.
1 medium size onion - sliced thinly
3 garlic - sliced thinly
1 tsp mustard seeds
1 tbsp meat curry powder
1 tsp turmeric/kunyit powder
1 1/2 tbsp thick tamarind/assam juice
2 sprigs curry leaves
Oil as needed.
Salt for taste
(Note - adjust ingredients as per taste)
Deep fry ladies fingers in oil.
Remove and keep aside.
Leave about 3 tbsp of oil in the same pan.
Saute garlic, onion and mustard seeds.
Add curry leaves, curry powder and turmeric powder.
Stir to combine all together.
Pour in tamarind juice (more water if needed for more gravy) and fried ladies fingers.
Season with salt.
Stir for about 2-3 minutes and remove from heat.
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