Electric Blender for pureeing ingredients such as in making smooth sauces or soups for curry preparation.
High-Sided Saucepan for simmering curry base with garlic, onions, spices, and vegetables without splattering.
Stainless Steel Chef's Knife for chopping ingredients like wild garlic, shallots, or additional vegetables.
Cast Iron Skillet for browning meat (if included) and excellent heat retention during sautéing.
Wooden Spoon for stirring ingredients to ensure even cooking and mixing of flavors in the curry dish.
Measuring Cups and Scales for precise measurement of ingredients like beans or spices for authentic taste.
Collapsible Silicone Whisk for blending sauces, especially when incorporating water or stock into a curry base.
Digital Instant-Read Meat Thermometer (if including meat) to ensure proper cooking of proteins without overcooking the dish.
1 tsp vegetable oil
2 red onions, peeled and finely sliced
1 1/2 tsp coriander seeds
1 tsp yellow mustard seeds
1 tsp fenugreek seeds
seeds from 5 cardamom pods
3 fresh red chiles (or more if you like heat), sliced (seeded if you prefer less heat)
12 fresh curry leaves
6 kaffir lime leaves
small handful of cilantro roots, washed and minced
4 cloves garlic, peeled and crushed
2 tbsp jaggery or superfine sugar
juice of 2 limes
3 tbsp fish sauce
2 (12-ounce) cans good-quality peeled plum tomatoes
2 cups shelled fresh coco beans, or 1 cup dried cannellini beans, cooked
generous 3/4 cup coconut milk
10 ounces wild garlic leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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