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Dry And Spicy Curry

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Ingredients

Adjust Servings:

	2 tablespoons ghee or 2 tablespoons vegetable oil
	1 small onion thinly sliced (1/3 cup)
	1 tablespoon curry powder
	1/2 teaspoon hot red chili powder or 1/2 teaspoon thinly sliced hot green chili pepper
	1/4 cup cooked beef lamb chicken or 1/4 cup fish cut into 1/2-inch cubes
	1/2 teaspoon salt
	1/4 cup water

Nutritional information

276.5

Calories

239 g

Calories From Fat

26.6 g

Total Fat

16.1 g

Saturated Fat

65.5 mg

Cholesterol

1193.2 mg

Sodium

10.9 g

Carbs

3.8 g

Dietary Fiber

3.2 g

Sugars

1.8 g

Protein

165g

Serving Size

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Dry And Spicy Curry

Name: Dry And Spicy Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: Indian
Ingredients: : 2; : 1; : 1; : 1/2; : 1/4; : 1/2; : 1/4

Features:

Cuisine:

Indian

Great for leftovers! This has A LOT of curry powder, and the result is very spicy but not fiery, and would be good for moderating blood sugar. I had to more than double the water to have any sauce. I served this over brown rice. The overall color was curry, just begging for some contrasting color. With this much curry powder, be sure to use a fresh high-quality curry powder (lasts 6 months in the freezer or 1 month in the refrigerator) or else you will be disappointed. If I had leftover coconut milk, I would use that instead of water. I pulled my chicken instead of cubing it, and that might account for the shredding that occurred during cooking. Made for Please Review My Recipe tag game.

40 min
Serves 1
Easy

Ingredients

Directions

Dry and Spicy Curry,Also called jhalfarazie or jalfrezi, this is a method of using up leftovers. Some cooks prefer to use at least two kinds of meat and fish. From “Indian & Chinese Cooking from the Himalayan Rim,” by Copeland Marks.,Great for leftovers! This has A LOT of curry powder, and the result is very spicy but not fiery, and would be good for moderating blood sugar. I had to more than double the water to have any sauce. I served this over brown rice. The overall color was curry, just begging for some contrasting color. With this much curry powder, be sure to use a fresh high-quality curry powder (lasts 6 months in the freezer or 1 month in the refrigerator) or else you will be disappointed. If I had leftover coconut milk, I would use that instead of water. I pulled my chicken instead of cubing it, and that might account for the shredding that occurred during cooking. Made for Please Review My Recipe tag game.,Great for leftovers! This has A LOT of curry powder, and the result is very spicy but not fiery, and would be good for moderating blood sugar. I had to more than double the water to have any sauce. I served this over brown rice. The overall color was curry, just begging for some contrasting color. With this much curry powder, be sure to use a fresh high-quality curry powder (lasts 6 months in the freezer or 1 month in the refrigerator) or else you will be disappointed. If I had leftover coconut milk, I would use that instead of water. I pulled my chicken instead of cubing it, and that might account for the shredding that occurred during cooking. Made for Please Review My Recipe tag game.

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Steps

1 Done	Heat the Ghee or Oil in a Pan and Stir-Fry the Onion Over Moderate Heat Until Crisp and Light Brown. Do not Burn. Add the Curry Powder, Chili, and the Cooked Meat or Fish and Mix Well. Add the Salt and Water and Cook For 5 Minutes as a Rich, Brown Sauce Develops.
2 Done	Serve Warm With Rice.