|Description||An entirely untraditional, hot curry invented by Dan|
|Time to prepare||15mins|
|Time to cook||30mins|
|No. of servings||1|
|Ingredients||1 small packet peppered ham slices
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cumin seed
fresh ground black pepper (lots! not just garnish!)
1 tb hot pepper (chilli) sauce (quantity depends on the type of sauce
1 tb oil
1/2 cup pure orange juice
1/4 cup water
|Instructions||Heat the oil in a wok or other pan. Add the cumin seed, then the
chopped) onion, and stir for a few seconds. Add the ground spices,
cook for roughly 5 mins or until beginning to brown.
Slice the carrot, and chop up the ham slices into bite-size pieces.
necessary to separate the ham slices if they stick together. Add these
the wok and stir in. Separate the tangerine into segments and add.
Now grind a good dose of black pepper into the pan - at least 1/2 tsp.
the water (with a *small* amount of veg stock if you have it - 1/8 of a
stock cube for 1 person!), then the chilli sauce and the orange juice.
Bring to the boil, then cover, reduce the heat and allow to simmer for
mins or until it has reached a nice, fairly thick consistency. Grind
*another* hefty dose of black pepper into the pan, stir in well. Serve.
|Notes||This combination of flavours works really well, especially when the
*very hot* - please, put much more black pepper in than you normally
and more chilli sauce than your intuitions might suggest.
I don't feel that this curry needs a complex range of spices, because
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