Insanity (Restaurant Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 tablespoon Garlic Paste
- • 1/2 tablespoon Ginger Paste
- • 1/3 medium Lemon Juice
- • 1 tablespoon Vegetable Oil
- • 5 tablespoons Water
- • 1 heaped teaspoon Mr Naga (Hot Chilli Pickle)
- • 5 Birds Eye Chilli
- • 2 Scotch Bonnet Chillies
- • 2 tablespoons Vegetable Oil
- • 1 tablespoon Ghee (Butter)
- • 2" Cassia Bark (Cinnamon Stick)
- • 1/2 tablespoon Yellow Mustard Seeds
- • 1 medium (100g) Brown/White Onion
- • 1 tablespoon Tomato Paste
- • 2 teaspoons Chilli Powder (Hot)
- • 2 teaspoons Kashmiri Chilli Powder
- • 1 tablespoon Mix Powder / Curry Powder
- • 250ml Curry Base
- • 6-8 pieces Meat / Veg / Paneer
- • 2 (sliced) Green Finger Chillies
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1 tablespoon Vinegar
- • 1 tablespoon Brown Sugar
- • sprinkle Fresh/Chopped Coriander
- • sprinkle Chilli Flakes
Preparation Steps
Start by blending the spice paste.
heat the ghee and vegetable oil on a medium heat and add the cassia bark and mustard seeds. When the mustard seeds start to pop add in the onion and fry until soft and golden
add the tomato paste, stir through and allow to cook out for 30 seconds
Stir in the blended spices and allow to fry for a couple of minutes to release the flavours and aromas
in with the powders so add the chilli, Kashmiri and spice mix powders and mix through well. Cook out for a few minutes
add in your choice of meat, stir through and coat to ensure it doesn't dry out
Turn the heat up to medium high and add 1/2 of the base, stir through well and allow to reduce by half before adding the rest. Stir through and allow to reduce again
Sprinkle over the green finger chillies, fenugreek/methi, vinegar and sugar and stir through well
Cook until the sauce is the consistency you require and any meats used are cooked through. Serve sprinkled with some fresh coriander and chilli flakes