Summary

Ingredients

• 1 radish (s), approx. 800 g
• 2 teaspoons curry paste
• 3 tablespoon ghee / clarified butter
• 2 teaspoons ginger, finely chopped, fresher
• 1 clove (s) garlic (preferably young, also more)
• 2 tablespoon soy sauce
• 2 teaspoons sugar
• 2 tablespoon vinegar, rice vinegar (or white wine vinegar, then less)
• 1 teaspoon black cumin
• Lemon juice
• Coriander greens, (alternatively parsley or chives)
• possibly chilli

Print Recipe Pin Recipe

Instructions

1. Peel the radish, halve lengthways (quarter large specimens) and slice.
2. Heat the curry paste with the ghee in the pan (not too long, otherwise it can get bitter) and add the radish.
3. After a short frying time, add the garlic, ginger and sugar.
4. Deglaze with the soy sauce and rice vinegar and cook until done (total cooking time about 10 minutes, depending on the desired firmness).
5. Season to taste with a little lemon juice, possibly sugar, soy sauce. If desired, chilli from the mill (or powder).
6. Serve with herbs and black cumin.
7. Fits as a starter or as a side dish to fish or pan-fried meat.
8. Also very good cold as a salad.
9. As a substitute for curry paste, you could also try spicy curry and additional cumin - but the taste is a little different.