Summary

Ingredients

• 5 tablespoon corn oil
• 1 medium onion (s), chopped
• 1 clove (s) garlic, cut into small pieces
• 3 carnation (s)
• 1 cinnamon stick (s)
• 1 star anise
• 0.5 teaspoon ½ fennel seeds (can be taken from a fennel tea bag)
• 4 chilli pepper (s), dried
• 4 piece (s) curry leaves, dried, fresh even better
• 1 can tomatoes, chunky, approx. 400 g
• 1 teaspoon turmeric
• 1 teaspoon cumin powder (if there are only whole seeds, please fry them in the st step)
• 2 teaspoons cayenne pepper
• 1 tablespoon garam masala
• 0.5 teaspoon ½ coriander powder
• 1 teaspoon salt

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Instructions

1. You can use a saucepan, saucepan or pan (not too big) for this delicious side dish. Make sure that the pan or saucepan is completely covered with the oil.
2. Heat the oil properly. Add the onions and garlic and sauté for about 3 minutes, stirring frequently. Then set the stove to medium temperature and add the cloves, cinnamon stick, star anise, fennel seeds and chili peppers and stir-fry for about 5 minutes. Apart from the onions and garlic, the spices shouldn`t burn, but smell!
3. When the garlic and onions turn brown / black and the remaining spices start to smell, add the curry leaves and stir well. Now stir in the can of tomatoes. Then add turmeric, cumin, cayenne pepper, garam masala, coriander and salt.
4. Stir everything well, put the lid on it and let it simmer gently, stirring occasionally. Taste the curry after about 15 minutes and add salt if necessary.
5. A curry is very individual and you can adapt it to your needs. Are you missing an ingredient? No problem, leave it out and just add something else. Or maybe not. A little more sharpness? No problem! After many experiences from Indian cookbooks, I was able to dare and simply cooked this recipe free as you please.
6. This fits e.g., rice, potatoes, naan bread or bread.
7. Good Appetite