Insanity (Restaurant Style) – The Curry Kid
Ingredients - Spice Blend - 1 tablespoon Garlic Paste - 1/2 tablespoon Ginger Paste - 1/3 medium Lemon Juice - 1 tablespoon Vegetable Oil - 5 tablespoons Water
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thecurrykid.co.uk.
Ingredients
- Garlic Paste: 1 tablespoon
- Ginger Paste: 1/2 tablespoon
- Lemon Juice: 1/3 medium
- Vegetable Oil: 1 tablespoon
- Water: 5 tablespoons
- Mr Naga (Hot Chilli Pickle): 1 heaped teaspoon
- Birds Eye Chilli: 5
- Scotch Bonnet Chillies: 2
- Vegetable Oil: 2 tablespoons
- Ghee (Butter): 1 tablespoon
- Cassia Bark (Cinnamon Stick): 2"
- Yellow Mustard Seeds: 1/2 tablespoon
- Brown/White Onion: 1 medium (100g)
- Tomato Paste: 1 tablespoon
- Chilli Powder (Hot): 2 teaspoons
- Kashmiri Chilli Powder: 2 teaspoons
- Mix Powder / Curry Powder: 1 tablespoon
- Curry Base: 250ml
- Meat / Veg / Paneer: 6-8 pieces
- Green Finger Chillies: 2 (sliced)
- Fenugreek Leaves (Kasoori Methi): 1/2 teaspoon
- Vinegar: 1 tablespoon
- Brown Sugar: 1 tablespoon
- Fresh/Chopped Coriander: sprinkle
- Chilli Flakes: sprinkle
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