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IN­GRE­DI­ENTS Curry sauce: IN­STRUC­TIONS Serves 4 –6

700g ox tripe 2 litres (8 cups) cold wa­ter 15ml (1 ta­ble­spoon) le­mon juice 75g but­ter or mar­garine 65ml (¼ cup) curry paste 2 large onions, sliced 10ml (2 tea­spoons) crushed gar­lic 15ml (1 ta­ble­spoon) grated fresh gin­ger 10ml (2 tea­spoons) turmeric 1 green pep­per, diced 2 medium pota­toes, diced 1 can (410g) diced toma­toes 250ml (1 cup) wa­ter salt and pep­per to taste 30ml (2 ta­ble­spoons) chopped fresh co­rian­der wa­ter and le­mon juice and bring to the boil. Cover and sim­mer gently for three hours (add based saucepan, add curry paste, onions, gar­lic, gin­ger and turmeric, and fry un­til soft. Add green pep­per, pota­toes, toma­toes, wa­ter, salt and pep­per to taste. Cook for 5 min­utes. Drain

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