BAKED BEAN CURRY
This is a variation of a baked bean curry my mother used to make for the family. I think it was as a quick substitute for the normal curries she used to make and till this day remains a firm favourite for me. Ive added a few ingredients, these are the fennel seeds, tandoori masala, and the addition of onions in the first stage. You can vary the spice levels within this recipe; I think the quantities I have added would make this hot - very hot if you are not used to curries. Say perhaps a madras level. If you are reducing the spice, make sure you reduce the turmeric accordingly too. I have written 1/2 cup butter/oil/ghee but I prefer to use a combination of butter and oil. Also, I do not add salt as it is usually contained in the baked bean cans. Hope you enjoy it. I usually eat with naan, pitta bread, chappati or if im feeling naughty - a paratha.
Provided by Mememememe
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil/butter/ghee.
- Once hot, chop and add the garlic, ginger, onions and green chillis. Stir fry for around 2 minutes on medium heat. Do not let it stick to the pan, add a little water if needed.
- Add fennel seeds stir fry for a further 5 minutes or until the onion has turned a light shade of brown.
- When the oil seems to be seperating from the onion mixture around the edges (this will usually happen after about 15 minutes of stir frying since you put the onions in), add the cayenne pepper, turmeric powder, and tandoori masala.
- Stir fry for a further 5 minutes.
- Before adding the baked beans, just double check that any water that you may have added has evaporated. If so, then add the baked beans and let it simmer for a further ten minutes. Just make sure you stir now and then so it doesnt stick together at the bottom.
- Chop and stir in the coriander, and serve.
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