Goanese Vegetable Curry
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
4 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and shelled green peas)
2 medium onions chopped
1″ piece ginger, peeled and chopped
2 cloves garlic, chopped
2 green finger hot chiles, chopped
1 tsp. hot spice mix (garam masala) (optional)
2 cups coconut milk (canned unsweetened coconut milk is available in Asian / Indian markets)
1 cups water
3 Tbsp. butter / ghee (clarified butter)
salt to taste
finely chopped coriander leaves to garnish
Parboil the chopped vegetables and set them aside. Heat half the quantity of butter/ghee (clarified butter) in a pan over medium heat until it is hot. Add the chopped onions. Saute over medium heat for 4 minutes or until the onions are transparent and soft. Now, add the chopped ginger, garlic and green finger hot chiles. Stir fry briefly for a few seconds. Let the mixture cool. Grind this into a fine paste, and set aside.
Heat the remaining quantity of butter/ghee (clarified butter) in the same pan. Stir fry the paste over medium heat until all the water has evaporated and the butter/ghee has left the sides of the pan. Now, add the parboiled vegetables and salt and mix well. Cover and cook over medium-low heat for 3 minutes or until the vegetables are fully cooked.
Add the garam masala (optional), coconut milk and water. Simmer over very low heat (so that the coconut milk does not curdle) for about 4 minutes.
Garnish with finely chopped coriander. leaves.
Recipe from www.syvum.com.