BEAN CURD / FISH CAKE WITH MIXED VEGETABLES CURRY

A:

2 bean curds ( cut & fried )

or fish cake ( cut & fried )

1 carrot cut

1 tomato cut

3 French beans cut

Cabbage cut

1 brinjal ( long one, cut )

B:

1 tsp mixed spice seeds ( mustard, fenugreek,

cumin, fennel seeds, split dal, white dal )

2 dried chills cut

Curry leaves

4 shallots sliced

1 inch ginger sliced

3 gloves garlic sliced

2 green chilies sliced

C:

1 tbsp chili powder

1 tbsp fish curry powder

1 tbsp coriander powder

1 tsp turmeric powder

¼ cup water

Mix C into paste keep aside

D:

Oil for cooking

Tamarind paste to taste

Salt to taste

200 ml coconut cream

Water for cooking

Coriander leaves chopped

METHOD:

Heat up oil fry mixed spicy seeds, 

dried chilies & curry leaves.

Add in shallots, ginger, garlic & green chilies

fry until light brown colour.

Add in C stir-fry for few minutes, add water, vegetables, salt cover & cook for 1 minutes.

Add in tamarind paste cover & cook.

Once vegetables almost cooked add

bean curds / fish cake, coconut cream let 

it cook for 2 minutes or when it start to boil.

Garnish with coriander leaves.

Serve with Rice or any types Roti’s , Bread.