Ginger Curry

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Ginger Curry

 

 

1 cup ghee

3 cups ginger, sliced in matchstick pieces.

4-5 onions

20 cloves garlic

2 Tbsp. brown mustard seeds

4 Tbsp. turmeric

2 tsp.ground cardamon

2 tsp. black pepper

2 tsp. ground fennel seeds

1/2 gallon yogurt

soy sauce to taste

 

 

Put a little ghee in pan. I used a cast iron Dutch oven. Put mustard

seeds in and stir until they pop. Add rest of ghe and add ginger and

saute until it is golden brown and add onions. Saute for quite awhile

until mixture is like soup. Add rest of the spices and yogurt and

heat for 10 minutes. Add soy sauce to your taste. Serve with Basmati

rice, a steamed green vegetable and mango pickle. Mango pickle is not

chutney. It is an unripe mango mixed with oil, vinegar or lemon juice

and spices.

 

 

GB