Ginger Curry [ingi kari]

You’ll need:

• 250gms fresh Ginger [not the ones with a thick brown skin. Look for the thin skinned, pale variety]
• 1 tsp Fenugreek seeds
• 5 green chillies
• 12 red chillies
• 1 lime size piece of tamarind
• Salt to taste
• Curry leaves

Method:

1. Fry the red chilies and fenugreek seeds separately. Powder them separately.
2. Slice ginger into thin medallions. Deep fry in oil till golden brown.
3. When done, break into small pieces and set aside.
4. Add salt to 500ml water and add the tamarind. Boil.
5. Add chilli powder, slit green chilies and curry leaves. Bring to boil again.
6. Add the fried ginger.
7. When it is nearly thick [consistency], sprinkle the fenugreek powder and simmer for 2 minutes.
8. Remove from fire and add a little jaggery or sugar if you would like it to be a little sweet.
9. Season with mustard seeds, red chillies and curry leaves fried in a little oil. [tadka / chouk]

- Sid

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