Stir until the tamarind pulp is completely dissolved. If using lemon juice, add 2 tablespoons when the temperature has come down a bit. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. To use amchur, add 1 teaspoon just before finishing the dish. You can substitute tamarind with lemon juice or amchur powder. If using tamarind concentrate start with a small quantity, as little as 1 teaspoon. The curry should not be very tangy but should have a well balanced taste of heat, spice & tang. Tamarind: Tamarind or a sour ingredient is a total game changer here. For a smoother gravy, you can blend the sauteed mixture. Pour water just enough to cover the powder and blend to a smooth thick milk.Ĭurry base: The base of this curry is made from scratch by sauteing onions, garlic and tomatoes. To make nut milk, add about 12 to 14 cashews to a grinder and make a fine powder. The curry tastes good even without any coconut milk. Stir well to combine, then set aside until needed. Feel free to skip it or substitute with poppy seeds milk or cashew or nut milk. Preparation To make the tamarind sauce, put all of the ingredients in a bowl with 2 tablespoons water. Just ensure you use a good aromatic powder.Ĭoconut milk: To make the salmon creamy, I have added a bit of coconut milk. ![]() ![]() However it works pretty much the same way even if you replace them with any other curry powder. ![]() Spice powders: I use garam masala and red chilli powder (ground red chilies) in this recipe. But add lots of fresh coriander leaves (cilantro) before finishing the dish. Serve with Tamarind-Cashew Dipping Sauce on the side for dipping. Curry leaves: We love the flavor of curry leaves in this dish. Place the avocado fries into the preheated air fryer basket, spray with cooking spray, and cook at 400F for 8-10 minutes, flipping the fries halfway through cooking time and spray with more cooking spray.
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