There are no chillies, onions or garlic in this very tasty curry recipe. It's also quite adaptable as you can make it with beef, lamb, haloumi, Quorn, paneer or just vegetables.
Let's start off with the ingredients, followed by the directions and then I'll try and tempt you to make it...
The ingredients and directions listed below are for the haloumi version.
- 2 tablespoons of oil
- 2 heaped teaspoons of ground cumin
- 2 heaped teaspoons of ground coriander
- 2 tablespoons of vinegar
- 2 tablespoons of Worcester sauce
- 1 small tin of tomato puree
- Haloumi, cut into small pieces
- Potatoes, cut into small pieces
Don't forget you can use pretty much anything you want such as: beef, lamb, Quorn etc. A simple carrot and potato glassy is nice, especially with coconut rice. Mmm. So, directions are below.
- Put the haloumi pieces on a baking tray and grill. Cook until they start to brown, then turn them over and do the same for the other side. When done, place the haloumi on a plate to let them cool and try not to eat them ;)
- Heat the oil (slightly) in a pan and then add the spices. Mix over the heat for a few seconds or so.
- Add the vinegar and Worcester sauce and mix over a gentle heat (the ingredients can burn easily).
- Add the tomato puree and a little water. Try to keep a thick(ish) consistency.
- Add the potatoes, put the lid on the pan and cook until the potatoes are done. You will need to stir every now and then and you can add a little extra water if needed. You could parboil the potatoes and then add them to reduce cooking time but then the flavour will not be as good.
- Lastly, add the haloumi. I like my haloumi crunchy on the outside and soft in the middle so I always add it right at the end.
So, why should you try this recipe?
- If you're not too keen on garlic, chillies or onions but still like something spicey, then this is the meal for you.
- If you like tangy food, then this is the meal for you. Think of all the intense flavour from the vinegar, Worcester sauce and the tomato puree.
- If you have never made a curry before and want to start with something easy, this meal is for you.
- The smell of the cumin and corriander mixing with the Worcester sauce and vinegar is heavenly. It is addictive.
I should mention that this recipe comes from my grandmother, who was Anglo-Indian. She was an amazing cook.
A very nice looking meat version of glassy by Bridget White-Kumar is listed below.
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