Breville HealthSmart BEW300, Инструкция пользователя

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40
CURRIES
INDIAN EGGPLANT CURRY
Makes 6 serves
INGREDIENTS
12 small eggplants, diced
2 Tablespoons madras curry powder
1 teaspoon sea salt
2 Tablespoons peanut oil
1 small onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 Tablespoon fish sauce
2 tomatoes, diced
200ml yoghurt
METHOD
1. Mix eggplants with half the curry
powder and add sea salt, sit for
20 minutes in a colander.
2. Heat wok on high sear setting, add oil,
onion, remaining curry powder, and add
garlic, ginger, cook for 2 minutes, add
eggplant and stir fry, until well browned.
3. Add fish sauce and tomatoes, reduce
heat to setting 6, cook until the eggplant
is cooked, stir through the yoghurt, do
not let the curry boil, as the yoghurt will
split.
Serve with steamed basmati rice.
BEEF ROGAN JOSH CURRY
Makes 6-8 serves
INGREDIENTS
2 Tablespoons peanut oil
1½ kg diced chuck steak
1 brown onion, diced
2 garlic cloves, diced
2 Tablespoons Rogan Josh curry paste
2 x 400g cans diced tomatoes
4 cups/1L beef stock
METHOD
1. Heat wok on high sear, add oil and then
500g of meat at a time to seal then
remove. Repeat until all the meat is
cooked.
2. Add onion and garlic, cook for 2 minutes
before adding curry paste. Mix curry
paste and onions together.
3. Add tomatoes and stock and bring to the
boil, add meat. Reduce heat to setting
2–4, place lid on, with the steam vent
open, and cook for 1 hour.
Serve with yoghurt and steamed basmati rice.
NOTE
While cooking wet dishes with the lid
on, the wok will turn on and off during
the cooking process as the unit is
thermostatically controlled.