This Indian curry is almost always served for dipping with Roti Canai. But over rice, it’s equally divine. Fresh curry leaves, available at Asian and Indian specialty stores, are the defining flavor in this simple little stew. Sometimes I like to add a stick of cinnamon, a few cardamom pods, and some cloves for a more complex flavor, and a squeeze of lime juice gives it a bright citrus note. You can try these and other options at your pleasure.
© 2008 Robert Danhi. All rights reserved.