sarah mohd misri 17287 recipe

Blood Red Stinky Tomato Onion Curry

2 tablespoons cooking oil

2 dried red chili peppers, broken into pieces                                                             

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1/4 teaspoon blended chilli paste 

1 spring fresh curry leaves

 6 onions, chopped

2 red dried chilies, blended

1/2 teaspoon ground turmeric

4 tomatoes, chopped

3 teaspoon red chili powder

1 teaspoon white sugar

Salt, to taste

1/2 cup water

4 lime leaves

Directions

Heat the oil in a large skillet over medium heat; fry the red dried chilies, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the blended chilies paste over the seeds and add the curry leaves. Stir the onions, red dried chilies, and turmeric powder into the mixture. Cook and stir until the onions are softened, for 3 to 5 minutes. Add as much tomato as you can, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture. Carefully, simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with fried onions to serve.

Nutritional Information  

Amount Per Serving  Calories: 129 | Total Fat: 7.7g | Cholesterol: 0mg

This recipe is was proven to be delicious for malaysian people who prefers spicy food.