Curry leaves are not always available in super markets. I buy fresh on line and freeze. When you need to use them take the number of leaves required and use straight from the freezer. They will keep well for 6 months.
Fried onions are another ingredient readily available in supermarkets and can be added to many dishes. Once you open the pack, store in an airtight container
4 tbsp rapeseed oil
1 tsp cumin seeds
1 tsp black mustard seeds
20 fresh curry leaves
1 green chilli, thinly sliced
2 banana shallots, thinly sliced
2 cloves garlic, finely sliced
4 cm ginger, cut into matchsticks
1 savoy or hispi cabbage, stems removed and shredded
50 ml stock or water
Fried onions to sprinkle (see note above)
Add the oil to a large pan over a medium heat. Tip in the cumin and mustard seeds and gently cook them until they released their fragrance, add the mustard leave and chilli, cook for 1 minute. Add sliced shallot, lower the heat, sauté for 5 minutes until oft, add the ginger and garlic.
Turn the heat up to medium/high. Stir in the cabbage, season well with salt, stir to coat with all the other ingredients add the stock or water and cook for 5 minutes. Sprinkle with fried onions and serve
Cabbage with Curry Leaf
Ingredients
- 4 tbsp rapeseed oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 20 curry leaves
- 1 green chilli thinly sliced
- 2 banana shallots thinly sliced
- 2 §cloves garlic thinly sliced
- 4 cm ginger cut into matchsticks
- 1 savoy cabbage stems removed and shredded
- 50 ml stock or water
- fried onions to serve
Instructions
- Add the oil to a large pan over a medium heat. Tip in the cumin and mustard seeds and gently cook them until they released their fragrance, add the mustard leave and chilli, cook for 1 minute. Add sliced shallot, lower the heat, sauté for 5 minutes until oft, add the ginger and garlic.
- Turn the heat up to medium/high. Stir in the cabbage, season well with salt, stir to coat with all the other ingredients add the stock or water and cook for 5 minutes. Sprinkle with fried onions and serve.
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