Green Curry Recipe | Recipe Food Diaries | Zarnak Sidhwa | Desi Food

Method:
To make the curry paste, grind the coconut and garlic first with little water before adding in the other ingredients like mint, coriander, sesame seeds, cumin seeds, green chillies. Once you have a fine paste, heat oil in a pan. Add the curry paste. Fry until the masala is no longer coating the sides of the pan. Add in 3 cups water, potatoes, curry leaves, red chili powder, curry powder and turmeric powder. Let the curry simmer on low until the potatoes are cooked. Marinate the fish in ginger-garlic paste and salt and let it sit for 10 – 15 minutes while the curry simmers. When the potatoes are half cooked, carefully drop in the fish pieces into the curry and give it a slow stir. If you stir the curry too much you risk the fish pieces breaking so be careful. Cover the pan and let the curry simmer on slow for another 10 – 15 minutes until the fish is cooked. Add a drop of green color. Serve the curry with some boiled rice and kachumbar.

Method:
Heat oil, add the onion. Fry till golden brown. Discard the top of the ladyfingers and slice them into 1/4 inch pieces. Add them to the onion with the salt and sugar. Spread the ladyfingers in the pan and make 4-6 depressions (depends on the number of eggs being used) with the back of a spoon. Break the eggs in and sprinkle each one with salt and pepper. Cover the pan, lower the heat and cook till eggs are set. Serve immediately.