Sour vegetable curry

Name: Sour vegetable curry
Yield: Serves 4
Cuisine: Indian
Ingredients: steamed rice, to serve; 30 g/1 oz palm sugar/jaggery, shaved; 20 ml/¾ fl oz fish sauce; 100 ml/3½ fl oz Tamarind Liquid; 30 g/1 oz palm sugar/jaggery, shaved; 100 g/3½ oz small potatoes, halved; 1 small carrot, cut into 2 cm/¾ in lengths; 1 small green mango; 100 g/3½ oz sweet potato, cut into 2.5 cm/1 in dice; 50 g/1½ oz pea eggplants/aubergines; 50 g/1½ oz pea eggplants/aubergines; 4 okra; 1 fennel bulb, cut into 2 cm/¾ in thick slices; 2 tablespoons coriander/cilantro/Chinese parsley leaves; 2 tablespoons coriander/cilantro/Chinese parsley leaves; 2 tablespoons mint leaves; 2 tablespoons coriander/cilantro/Chinese parsley leaves; 2 small onions, sliced; 40 ml/1¼ fl oz vegetable oil; 2 teaspoons finely chopped ginger; 3 cloves garlic, sliced; 4 teaspoons Green Masala Paste; 2 small green jalapeño chillies, sliced; 2 tablespoons chickpea flour/besan; 2 tablespoons chickpea flour/besan; 400 ml/12½ fl oz Spiced Vegetable Stock; 100 ml/3½ fl oz coconut milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

40 ml/1¼ fl oz vegetable oil
2 small onions, sliced

Oceania
Asia
India
Australia
Fish course
Pescatarian

Method

Heat oil in a wide frying pan and fry onion, garlic, ginger and chilli until softened and beginning to colour. Stir in green masala paste and fry for another 2 minutes, or until fragrant.
Add flour and cook, stirring constantly, over low heat until paste has thickened. Add coconut milk, stock, tamarind liquid, sugar and fish sauce and simmer for 10 minutes.