- 3 tbsp. vegetable oil
- ¼ Onion, finely chopped
- 2 Cloves of garlic, finely sliced
- 1 tbsp. Garlic & ginger puree
- ½ tbsp. Tomato paste
- 1 tsp. Salt
- ½ tbsp. Mix powder
- 3 tsp. Chili Powder
- 1 tsp. Fennel seeds
- 2 Large birds eye chilies, finely sliced (optionally “upgrade” the chilies to scotch bonnets or naga vipers)
- 2 tsp. Red chili flakes
- 400 ml of Base gravy
- Precooked meat or vegetables
- ½ tsp. Sugar
- 1 tbsp Coriander or finely sliced chillies to garnish
- Few drops of red food colouring.
Heat the oil in a pan and add the chopped onion, fry for two minutes or until the onion is starting to take on some colour, then add the garlic and ginger puree, chillies and the extra garlic cloves and fry for 30 seconds or so. Now add the tomato puree, stir in quickly before adding the mix powder and chilli powder to the pan, mix all the ingredients and fry for a minute. Add the salt and half of the base gravy, stir thoroughly and cook until it begins to boil. Now add the meat or vegetables, fennel seeds and crushed chilli flakes, mix well and cook for 2 minutes. Next add the remaining base gravy, sugar and mix well. Cook until the sauce has reduced nicely, it should be quite thick. Add the food colouring if using and stir well, the curry should be a deep vibrant red (for danger).
Garnish with small fresh bird’s eye chillies or if that’s adding too much heat use coriander leaves, but if that’s the case, why are you cooking a Phall?