Sauce ingredients:
2 teaspoons ground coriander
1 teaspoon turmeric
2 large onions, finely chopped
1 teaspoon garam masala
3-5 cloves garlic, grated
2 tomatoes, finely chopped
salt to taste
1 teaspoon crushed ginger
1 teaspoon red chili powder
#capemalaycooking
To make curry sauce:
For the curry, stir fry the onions, garlic and ginger till golden brown.
Add thinly sliced tomatoes X2 and cook for further 5 minutes.
Mix in the rest of the curry ingredients with enough water to make gravy.
Bring it to a boil lower the heat and simmer for about 15 minutes until the gravy is nice and thick. Add the small balls of kebabs and simmer at low temperature for 20 minutes. Do not stir during the first 10 minutes after the kebabs have been added, IT WILL BREAK.
Garnish with chopped dhanya leaves before serving.
Serve hot with boiled white rice
Delicious
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