Are you sure you want to delete this recipe?
This recipe was uploaded by frizz1974
Add curry powder, stir, then add potato, peas & paste.
Add water & simmer to combine flavours & stir enough for the potato to break up a littl thickening the mixture slightly.
Remove from heat & add cumin seeds.
Let cool & then make parcels using puff pastry
Bake following directions on pastry packet
Serve with minted yogurt *
* To make minted yogurt put 4-6 mint leaves in a blender or mortar & blend with 1 tsp sugar, then add 300ml yogurt & whizz until a uniform colour.
* I make garlic, ginger, chilli paste once a month or so & freeze it pressed flat in ziplock bags. JUst peel a whole head of garlic, 5cm peice of ginger & deseed (personal taste) a long red chilli. Now blend until quite smooth, sppon into ziplock & freeze flat. When needed just snap off what you want & return the rest to the freezer.
The garlic, ginger, chilli paste makes a great start to many curries & if you mix a tbls with 1/4 cup light soy sauce you will have the best ever asian dipping sauce.