we bring to you a vibrant green masala egg curry made with fresh herbs like coriander and mint. Marinade this egg in salt, red chilli powder and haldi for 5-10 mins. 3. While the egg is marinating, ...

Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the ...

Cover the pan with a lid and cook for 5–6 minutes. It’s also delicious with chicken – add 1 tsp of the garam masala alongside the curry paste. Try with potatoes and pumpkin, too.

Take all the ingredients of the curry paste in a mortar pound and mix together until a soft paste forms. 2. Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well. 3.

Heat a large saucepan over medium heat. Add the oil, the green curry paste (you may need to use more or less oil depending on your paste) and turmeric and stir-fry for around 1 minute until fragrant.

In a pan, heat one tablespoon of oil and sauté the chopped onions, cumin seeds, dry red chilies, tomatoes, green ... curry ...