Prawn stir fry and curry

Prawn Stir Fry

Ingredients

• Prawn (10) seasoned with 1/4 tsp salt and 1/2 -1/4 tsp pepper
• 1 small red chilli sliced
• 1 garlic
• garlic Leaf thing?
• 1 tbs soy sauce

Methods

1. Fry garlic/herb in olive oil
2. Add prawns/chilli cook for 2-3 min
3. Add soy sauce and stir fry for further 1 min

Prawn Head Curry

Ingredients

• Prawn head shell
• 1 green chilli
• 2 small garlic
• 1 20c piece ginger
• 1/2 onion
• tin milk + (dilute with water)
• curry leaves
• Jaffna curry powder
• Fish curry powder

Method

1. Fry garlic/ginger
2. Add onions
3. Add prawn shell/head and curry powder/curry leaves
4. cook for 5-10 min stiring/tossing often
5. Add tin milk
6. Simmer for few minutes 
7. Add fish curry powder just before removing off heat

Milk Toffee

This is a fairly easy but yummy candy to make. Some recipes call for sweetened condensed milk but you can make it just normal milk and sugar.

Ingredients

2/3 cups raw sugar
2/3 cups milk
1 teaspoon vanilla
1 tablespoon butter
1 teaspoon cocoa powder
1/3 cup chopped cashews

Method

1. Add milk and sugar to a small saucepan and heat and bring to the boil
2. Continue to heat on medium-high until mixture, whilst regularly stirring for about 7 minutes or until mixture begins to thicken.
3. Reduce heat to low-medium and heat until mixture reaches 240C on a candy thermomemeter. (Or until it forms a firm ball a drop of the mixture is placed in cold water).
4. Take of the heat and mix in the butter, vanilla, cocoa, and cashews.
5. Pour onto pan lined with baking paper.
6. Allow to set slightly (about 30 min) and cut into desired shape and then allow to set completely
7. Eat.

Microwave Watalappam/Watalappan (Coconut Custard Pudding)

This is a Sri Lankan dessert which is fairly easy to make. Ideally it should be made using coconut milk hence the name coconut custard but it works well with normal milk

Ingredients (Serves 2)

90 grams palm sugar
20ml water
1 cinnamon stick broken
5 crushed cardamom pods
1/4 teaspoon ground nutmeg
2 eggs
125ml milk (Ideally coconut milk)
1 teaspoon vanilla essence
Chopped roasted cashews


Method

1. Add palm sugar, water, cinnamon, cardamom and nutmeg to a microwave safe dish or cup
2. Microwave for 90 seconds on medium-high in 30 second bursts. stirring in between to ensure the sugar has melted
3. Beat eggs and milk together
4. Add palm sugar mix to eggs
5. Add vanilla
6. Strain mixture into a microwave safe dish.
7. Microwave on high for about 3-4 minutes until pudding is set completely. 
8. Chill for 2 hours
9. Serve with roasted cashews.

Marble Cheesecake

This is a relatively easy recipe but very yummy. Adapted from this recipe.

Ingredients
1 packet Tim Tams
100g butter
500g cream cheese
2/3 cups caster sugar
3 eggs
75g white chocolate
100g dark chocolate

Method

1. Crush or process tim tams into crumbs.
2. Melt butter and mix with biscuit crumbs.
3. Line a 23 cm square baking tray with baking paper. 
4. Spread biscuit mix evenly into tray.
5. Refrigerate biscuit base for at least 10min. 
6. Melt white and dark chocolate and allow to cool
7. Preheat oven at 180C (160C fan-forced)
8. Beat cream cheese and sugar until soft.
9. Beat in eggs
10. Pour half the cheese mix into a new bowl and mix in the melted dark chocolate
11. Mix in melted white chocolate into the other half
12. Alternately spoon white and dark chocolate cheese cake mix into baking tray.
13. Gently create a spiral pattern with a a small spoon or skewer
14. Bake at 180C (160 fan-forced) for about 25 minutes until the centre is just set. Cheese cake should be wobbly but should be set when touched.
15. Cool in tin for at least 1 hour
16. Cool in fridge overnight
17. Cut into slices and serve. 

Sri Lankan Roti

This is one of my favourite foods. I eat it on its own but it goes well with meat curries or chick pea curry.

Ingredients (Serves 3)
5 cups plain flour
1 cup shredded coconut
1 onion finely diced
10 curry leaves finely cut
1 large green chilli finely cut
1/4 teaspoon salt
~1 cup water
Oil for frying

Method
1. Mix flour, coconut and salt together.
2. Mix in chilli, curry leaves and onion.
3. Slowly add  water until you are able to form a ball.
4. Knead the ball until you get tired. (A good 10 minutes.)
5. Cover with a damp towel and leave for at least 30 minutes.
6. Separate dough into 6 balls.
7. Flatten balls with your hands or rolling pin into circles about 5mm thick.
8. Preheat frying pan on medium heat and lightly oil it.
9. Fry for about 1 minute one side and 30 seconds the other until they brown.

Notes

• It's important to have chilli, onions, curry leaves cut quite finely so you don't end up biting into big chunks.
• You can freeze extras and microwave them to eat later. 

Microwave Caramel Pudding

This is a yummy, quick dessert.

Ingredients (Serves 2)
2 tablespoon sugar
1 cup milk
1 egg
1 teaspoon sugar
1 teaspoon vanilla essence

Method
1. Place 1 tablespoon sugar, with a splash of water in 2 cups/ramekins.
2. Microwave each cup until sugar syrup turns amber colour. (See note)
3. Beat egg, milk, sugar and vanilla.
4. Pour pudding mix into each cup
5. Microwave on medium heat until set. (Takes about 60-90 seconds)
6. Cool for 20 minutes.
7. Serve warm or put in the fridge, for a chilled dessert later.

Notes

• The first time, requires a bit of patience to work out the right timings for your own microwave.
• Making the caramel can be tricky. Microwave in bursts of 30 seconds. Once sugar starts changing colour microwave in bursts of 5-10 seconds. 
• You can also put all the sugar in one cup and make the caramel in that cup and then divide it. This is often easier as the sugar won't burn as quickly.
• To tell if the pudding is set, run a knife or a spoon down the edge of the pudding, if it is still runny microwave it again. Its normal to have some condensed water around the edges but if it looks milky then the pudding has not set completely.

Microwave Coffee Pudding

This is a super simple microwave recipe, for coffee lovers.

Ingredients (Serves 2)
Shot of coffee
1 cup of milk
1 egg
3 teaspoons sugar or more to taste

Method
1. Microwave milk for 1 minute and mix in sugar
2. Beat egg and then mix in milk
3. Mix in coffee
4. Pour into ramekins, or small glasses and microwave for about 2 minutes on medium setting.
5. Stop microwaving once pudding is set and starts bubbling on top.
6. Let it cool for at least 20 minutes.
7. Serve warm or put in the fridge to have it chilled later.

Notes

• The microwave time is variable just watch carefully to make sure it is set. Skewer should come out clean when it is set. You may have a bit of condensed liquid around the edges, which makes the pudding look as though it has not set. If the liquid is watery it is set if it is milky then you need to microwave it for a bit longer. 

Mushroom soy baked barramundi

Simple, healthy and yummy!

Ingredients
I barramundi fillet
2 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
1 cup mushroom diced finely
1 5cm piece of Ginger sliced finely
1 red chili sliced
1/2 a carrot sliced
Canola or other cooking oil
Sheet of Baking paper/Foil large enough to tightly wrap fish

Method

1. Preheat oven at 220°C
2. Mix soy sauce, mushroom, ginger, sugar together
3. Place piece of foil or baking paper, large enough to tightly wrap the fillet on baking tray
4. Lightly coat with oil
5. Spread 1/2 soy sauce mushroom mix on foil.
6. Place fish on foil, cover with remaining soy sauce mix.
7. Top fish with sliced chili and carrot
8. Bake for 10-15 minutes, until cooked, (Fish should flake off when poked with a skewer, fork etc

Pumpkin + Carrot Soup

Great with sour dough!

This is a relatively easy, healthy and tasty recipe. It's great for winter.

Ingredients
Diced quarter pumpkin
1-2 carrots grated
1 celery stalk finely chopped
500mL vegetable or chicken stock
1 teaspoon ground cumin
1 teaspoon ground coriander
Pepper
Nutmeg
Salt to taste
Coriander leaves (optional to garnish)
Yogurt
Oil

Recipe

1. Microwave pumpkin for 3-4 minutes.
2. Heat large sauce pan on medium heat
3. Add celery, ground cumin and coriander
4. Fry 1-2 minutes until celery softens
5. Add pumpkin, with spices
6. Mix in carrot
7. Add stock
8. Boil until pumpkin is soft
9. Add salt to taste
10. Blend with (stick) blender
11. Serve in bowl and mix in teaspoon yogurt,
12. Add pepper and nutmeg to taste
13. Garnish with a few coriander leaves

Notes

• Hand held stick blenders are very handy. 
• Nutmeg can be quite spicy. 

Carrot and Pumpkin soup with a healthy sprinkling of nutmeg

Systematic Review of Marshmallows

Making marshmallows is relatively simple. But there are millions of varying recipes for it. Does it matter which recipe you use?
Personally, I don't think it does - you'll still end up with yummy marshmallows. Some recipes will give you gooey marshmallows whereas others will be light and fluffy but both will be delicious.

Fluffy Marshmallows - YUM!

So what are the bare minimum ingredients to make marshmallows?

Sugar - I've used both raw sugar and caster and it doesn't make a difference. You want to get your sugar to about 245F. It's fairly easy if you have a candy thermometer. If not you can have fun experimenting with your sugar syrup and cold water. Ideally you should reach the firm ball stage. This website has a good explanation of sugar stages.

Gelatine -  Marshmallows are really just toffee with more water and air. Gelatine is what keeps the water in your Marshmallows. Your Gelatine will generally have instructions on how much to use. I use one sachet which is enough to set 500mL of water.  However, my recipe only requires about 250mL of water.

Water - You have to add water to you sugar to make sugar syrup. Also, you require water for your gelatine.  The amount of water you add to your gelatine will largely determine whether you get gooey, sticky marshmallows or dryer, light and fluffy ones. It's largely personal preference. This is where you can vary things to get the perfect marshmallows.

Optionals are

Vanilla essence - Flavouring. I've never tried to make marshmallows without this but you can. You could always use some other flavouring

Eggs Whites - Often recipes will call for egg whites. Theoretically, egg whites should make your Marshmallows that extra bit fluffier but I haven't noticed this.

Corn syrup - This is a type of Inverted Sugar. Basically, it's sucrose broken down into the smaller sugars fructose and glucose, which are less likely to crystallise when the sugar syrup cools down. However, I've never used corn syrup and have never had issues with the syrup crystallising.

Icing sugar/Corn flour - A mixture of icing sugar and corn flour is often used to coat marshmallows

Grated coconut - Toasted coconut is another alternative for coating your marshmallows.

Colouring - For more fun!

So my recipe?

Ingredients
1.5 cups sugar
1 cup water
20g gelatine
1 teaspoon vanilla
Food colouring
1/2 cup Icing sugar
1/2 cup Corn flour

Method

1. Add gelatine to 1/2 cup water, mix and set aside.
2. Line a tray with baking paper, and dust baking paper with icing sugar
3. Add sugar and 1/2 cup water to saucepan and bring to boil on med-high heat.
4. Check temperature with candy thermometer and reduce heat to low-medium as temperature goes above 235F
5. Remove sugar syrup from heat when 245F is reached and place saucepan on cool surface (e.g. sink) to stop heating
6. Let sugar syrup cool for a minute and then mix in the gelatine
7. Pour sugar gelatine syrup into a mixing bowl and beat with mixer for about 10 min until the mixture has cooled down and is no longer rising
8. Add flavouring and colouring and pour into tray
9. Allow at least 4 hours to set.
10. Cut up marshmallows and coat with mixture of icing sugar and corn flour

So recipes I've reviewed include. 

• http://www.davidlebovitz.com/2011/07/marshmallow-recipe-candymaking/
• http://smittenkitchen.com/blog/2009/06/springy-fluffy-marshmallows/
• http://www.taste.com.au/recipes/204/marshmallows
• http://www.joyofbaking.com/candy/HomemadeMarshmallows.html
• http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html

Chickpeas and red capsicum curry

A spicy curry which goes well with Roti bread.

Ingredients

100g Dried Chickpeas (Or 1 can of chick peas )
1/4 large red capsicum sliced into small strips
1/2 onion
1 green chilli
1 large Cinnamon stick
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1 tablespoon Garlic finely diced
Ginger
10 Curry leaves
30mL of evaporated milk
1 teaspoon curry powder
1/2 teaspoon roasted curry powder
1 teaspoon salt (or to taste)
Oil


Method

1. Soak chickpeas overnight. (This can be skipped but chickpeas will take longer to cook)
2. Boil chickpeas until they are soft to taste and set aside.
3. Take 10 chick peas and mash it with a spoon and set aside.
4. In a cup mix evaporated milk with 1 teaspoon of curry powder and salt.
5. In a saucepan fry cinnamon, cumin, mustard, garlic, ginger and  curry leaves on medium heat.
6. Once garlic starts brown add onions, chilli and mashed chickpeas.
7. Once onions soften, mix in chickpeas and capsicum.
8. Add curry powder milk mixture.
9. Bring to boil.
10. Reduce heat and let it cook for 5 minutes.
11. Turn to high heat and add roasted curry powder and some curry leaves.
12. Mix and take of heat. 

Chocolate Orange Jaffa Mud Cake

This is a variation of mud cake. The original recipe is no longer online.

Too much flash

Ingredients
Chocolate batter
125g Dark Chocolate
125g Butter
200mL water
1 egg
200g Caster Sugar
200g Self-raising Flour

Orange Batter

125g White Chocolate

125g Butter

Juice from one orange diluted to 200ml

Orange Rind

1 egg

200g Caster Sugar

200g Self-raising Flour

Red and Yellow food colouring (Or orange)

Orange frosting

100g butter

100g white chocolate

300g icing sugar

4 tablespoons thickened cream

Chocolate glaze

200g dark chocolate

150ml thickened cream

Recipe

Cake

1.    Preheat oven to 170C (150C fan forced)

2.    Heat dark chocolate, butter and water on low heat until everything has melted and allow to cool

3.    Beat egg, caster sugar and self-raising flour together.

4.    Beat in melted chocolate and set aside batter.

5.    Heat milk chocolate, butter and orange juice on low heat until everything has melted and allow to cool

6.    Beat egg, caster sugar and self-raising flour together.

7.    Beat in melted white chocolate/orange juice mix and add the orange rind.

8.    Grease 18cm circular cake pan and line with baking paper

9.    Fill pan with alternating spoons of orange and chocolate mix.

10.  Bake until skewer comes out clean (usually 40min)

Orange frosting

1.    Melt white chocolate

2.    Beat melted chocolate, butter, icing sugar and cream until soft and mix in food colouring

Chocolate glaze

1.    Heat chocolate and cream over low heat until all melted.

2.    Keep it warm

Putting everything together

1.    Allow cake to cook. (Preferably wait a day)

2.    Slice cake in half into two layers

3.    Spread orange frosting between two layers

4.    Pour chocolate glaze over cake.

5.    Decorate with remaining orange frosting

Black Pepper Prawns

This is loosely based on recipe by Peter Kuruvita. Its reasonably spicy.

However, I can't remember what I did. 

Vegetarian Savoury Pancakes

This is something I've always been wanting to try. Its fairly simple and I've loosely based it on a vegan recipe, which I have fortunately/unfortunately deveganified.

Vegetarian Pancakes served with veggies and yoghurt

Ingredients (Serves 2)
Pancake Batter
1 egg
1 cup milk
2 tablespoons Greek style yoghurt
2/3 cups self raising flour
1 teaspoon turmeric
salt to taste (1/4 teaspoon)

Vegetable mix (use whatever you have/fancy)
1 carrot grated
1 tomato diced
1/2 onion diced
1/4 capsicum sliced
1 large Portabella mushroom diced
1 chilli sliced
Oil for frying


Recipe

1. Whisk eggs, milk and yoghurt together. 
2. Whisk in sifted flour, turmeric and salt.
3. Fry onions and mushrooms together.
4. Mix together all the vegetable.
5. Heat frying pan on medium heat and oil it.
6. Spread vegetables on the pan to the desired shape of the pancakes
7. Pour batter to cover vegetables completely
8. Let it cook until the top is almost cooked and it is firm enough to flip.
9. Flip the pancake and cook for 1 minute
10. Repeat
11. Repeat

Marshmallows

Marshmallows for Australia day

Making marshmallows was easier than I had expected. I used a slight variation of this recipe. It's a fairly easy recipe but these are my tips.

Ingredients
1.5 Cups Caster Sugar
20g Gelatine (2 table spoons)
Vanilla Essence
1 cup dessicated coconut
1 cup icing sugar
Food colouring

Recipe
1. Mix gelatine in 2/3 cup cold water and let it sit for at least 10 minutes
2. Add sugar and 2/3 cups water to sauce pan and heat on medium heat.
3. Keep stirring sugar until the syrup forms a firm ball. Alternatively heat it until it reach 250°F on a candy thermometer. (See this for more info)
4. Take sugar syrup off heat and combine with gelatine mixture.
5. Beat sugar/gelatine mixture using a beater for about 10 minutes until it is quite thick.
6. Beat in vanilla essence
7. Separate marshmallow mixture into two bowls and add desired colouring
8. Line a large tray with baking paper and dust paper generously with icing sugar.
9. Pour marshmallow mix onto tray
10. Let it set overnight
11. Colour coconut with desired colour
12. Toast coconut on a frying pan for a few minutes until it starts to brown.
13. Combine coconut with icing sugar
14. Slice up marshmallow into pieces and coat with the coconut mixture.

My first attempt (or perhaps it was my 2nd)

Chocolate Orange Poppy Seed Cake

This is a variation of a very easy orange cake recipe on the ABC website.
Cooking Time

Preparation 20 min
Baking 30 min
Preheat oven at 180°C

Ingredients
125g butter
3/4 cups caster sugar
1 1/2 cups SR flour
2 eggs
1/2 cup milk
1/3 cup poppy seeds
grated zest from one orange
juice from one orange
2 tablespoon cocoa
1 teaspoon vanilla essence

Recipe
1. Preheat oven at 180°C and soak poppy seeds in milk
2.Beat butter, sugar and flour together
3. Beat in eggs, orange juice, vanilla and milk
4. Separate mixture into two bowls mix in cocoa into one half and orange zest into the other half.
5. Spoon in chocolate and orange mix into greased 19cm square cake tray and gently mix to create a marble effect
6. Bake for about 30-40 min on 180°C.

Honey Soy Salmon (Pan fried)

Honey Soy Salmon

Cooking Time
Prep 10 min
Marinate 15 min
Cooking 5 min

Ingredients (Serves 2)
1 large salmon fillet cut into smaller pieces (I like it with the skin)
2 tablespoons honey
2 tablespoons soy sauce
2 small red chillis slices
1 tablespoon grated ginger
1/2 tomato diced
1/2 tablespoon lemon juice

Recipe

1. Combine ingredients to make honey-soy sauce and marinate salmon pieces in it for 15 min.
2. Lightly oil frying pan and preheat to medium-high.
3. Pan fry salmon pieces on it making sure to drain as much of the sauce off before placing it on the frying pan. 
4. Turn salmon pieces from side to side till they are slightly browned. (Should only take a few minutes)
5. Once salmon has browned flip it so that the skin is facing the frying pan.
6. Pour in marinade and let it simmer for a minute.
7. Serve with rice.

Sri Lankan Lamb Curry

This is a family recipe, which uses a fair few spices to create a very fragrant curry.

Lamb Curry

Cooking Time
Preparation 15 min
Marinating 60 min
Cooking 30 min

Ingredients
500g of diced lamb
1 tablespoon Yogurt
Roasted Jaffna Curry Powder
1 tablespoon grated ginger
1 garlic cloves crushed
1 sprig of curry leaves
Ground Cumin Seeds
Cumin Seeds
Mustard Seeds
1 cinnamon log
5 cloves
1/2 onion diced
2 garlic cloves sliced
1 table spoon of sliced ginger
1/2 tomato diced
1 large green chilli sliced
2 tablsepoons evaporated milk
Oil

Recipe
1. Mix yoghurt, 1 teaspoon of Jaffna Roasted Curry Powder, grated ginger, crushed garlic, and sliced curry leaves  too make a paste and marinate lamb for 1 hour with paste.
2. Fry cumin seeds, mustard seeds, cinnamon, cloves, garlic, ginger and green chillis on medium low heat in a wok.
3. Once garlic starts browning add onions and turn heat to high.
4. Once onions start to brown and lamb and cook on high until its is changes color on all sides.
5. Lower heat to medium and add tomatoes, 1 teaspoon currypowder, some curry leaves and mix.
6. Once tomatoes soften lower heat to medium-low.
7. Cover wok with lid and cook meat until tender. Add water as required. (Stir regularly and feel free to add a few curry leaves every now and then)
7. Bring heat to high, add 1/2 teaspoon of roasted curry powder or 1/3 teaspoon ground cumin and add evaporated milk.
8. Once curry comes to the boil remove from the heat.
9. Garnish with curry leaves
10. Serve with rice or roti bread.

Notes
1. Roasted Jaffna Curry Powder can be bought in certain spice shops. This a recipe to try make it yourself. Alternatively, you can  use other curry powders but the taste will differ depending on what you use.
2. Vary the spices to create your own personal recipe.

Simple Sambar

Sambar is a simple dah/lentil based stew with lots of vegetables. Add any vegetable you like the more the better. Ideally one should use tuvar dahl, but this takes a long time to boil so red lentils are a tasty and convenient alternative.

Sambar - didn't have any red capsicum at the time

Time
Preparation - 15min
Cooking - 20 min


Ingredients (Serves 4)
Mustard seeds
Cumin Seeds
2 teaspoons of sliced ginger
2 dried red chillis
1 table spoon tamarind
1/2 tsp turmeric
1 Cup red lentils (Washed)
1 green chilli sliced
2 cups of diced pumpkin
2 cups of diced egg plant
1/2 Onion diced
1 Tomato diced
1 Cup beans
1 Carrot diced
2 Cups of broccoli pieces
1/4 Red capsicum diced
1 sliced celery stick
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
3 cloves of garlic crushed
Milk
salt and pepper to taste

Recipe
1. Mix tamarind in 1 cup of boiling water
2. Fry ginger, mustard seeds, cumin seeds and dried red chilli  in a large saucepan on med heat until cumin seeds brown.
3. Add Tomato and celery and fry for a minute.
4. Add lentils and tamarind water (Filter out tamarind bits using strainer).
5. Add turmeric
6. Bring to boil and then add egg plant, pumpkin and beans.
7. Once pumpkin is soft add broccoli, carrot and capsicum.
8. Once brocolli is cooked bring heat to high.
9. Add ground cumin, coriander and crushed garlic.
10. Bring to boil and add a bit of milk.
11. Take of the heat and add salt/pepper to taste.

Notes
1. Add water as required during the recipe.
2. You can pick and choose what ever vegetables you like. For a quick meal you can use frozen vegetables.

Sambar variation - Frozen veggies, broccoli and capsicum.

Garnished with some curry leaves

Kothu Roti

Chicken Kothu Roti

Kothu Roti is Sri Lankan stir fry of meat curry, veggies and roti bread. It's simple but delicious. You can buy some roti or parotha bread if  your in a hurry. But making roti is fun so if you have spare time then its the way to go!(See this recipe if you want to make it yourself)

Cooking Time
Roti - 40 min (+ 2-3 hours standing time)
Meat Curry - 20 min
Kothu Roti - 30 min


Ingredients (Serves 4)
6 Roti's chopped up roughly (See this recipe)
2-3 Cups Meat Curry (I will put links up to a chicken/lamb curry eventually, or you can skip it for a vegetarian meal)
1 onion diced
1/2 tomato diced
1  carrot julienned or grated
1 cup cabbage roughly cut
1 large green chilli sliced
2 eggs
Curry Leaves
1 tablespoon oil
Chilli powder to taste (This is a great dish to make as spicy as you want)
Mustard seeds
Cumin seeds


Recipe
1. Fry Mustard seeds, cumin seeds, curry leaves and chilli in a wok on low-med heat.
2. Once mustard seeds start popping, turn heat up to medium-high and add onions.  Mix in chilli powder to taste at this stage
3. Once onions soften, add tomatoes and cook until they soften.
4. Add carrot and cabbage and stir fry for 2 min
5. Lower heat to medium and add eggs.
6. When eggs are half cooked, stir in chopped roti.
7. Add meat curry and stir it through.
8. Garnish with some torn up curry leaves.

Notes
1. You can freeze left overs in a takeaway box, and just microwave it for a quick meal.
2. You can serve it with some extra meat curry gravy.