FENUGREEK, GROUND

BURMESE PORK CURRY
Prep Time: 30 minutes
Cook Time: 1 hr.
Serves: 6

Ingredients:

2 stems, lemon grass, white part only
1 red onion, chopped
1 clove garlic
1 tsp. Grated PureSpice ® ginger
2 lg red chilies
1 tsp PureSpice ® fenugreek, ground
1 tsp PureSpice ® yellow mustard seeds, ground
2 tbsp. PureSpice ® paprika
2 Tbsp. Worchestshire sauce
1 ½ lb. lean, boneless, shoulder pork, cubed
2 Tbsp. fish sauce
6 potatoes, peeled and sliced
2 small red onions, diced
1 Tbsp oil
2 Tbsp mango chutney

1. Put lemon grass, onion, garlic, ginger, chilies, fenugreek, mustard seeds, paprika and Worcestershire sauce in a processor and mix to a thick paste.
2. Place the pork in a bowl, sprinkle with fish sauce and ¼ tsp. Ground black pepper and toss to coat.
3. Place the potato and onion in another bowl, add 3 Tbsp of paste and toss to coat. Add the remaining paste to the pork. Mix well.
4. Heat the oil in a saucepan over medium heat. Add the pork and cook in batches, stirring until meat begins to brown. Remove from pan. Ad the potato and onion, and cook, stirring, for 5 minutes.
5. Return the meat to the pan and stir in 3 cups of water, adding 1 cup at a time.
6. Stir in mango chutney, then reduce heat and simmer for 30 minutes, or until meat and potatoes are tender.

FENUGREEK, WHOLE

SINGAPORE PRAWN CURRY
Inspired By: Singapore Prawn Curry featured on https://food.hubcom.net

Ingredients:

4 Tbsp groundnut oil
1 tsp PureSpice ® whole cumin seeds
½ tsp PureSpice ® whole fennel seeds
¼ tsp PureSpice ® whole fenugreek seeds
¼ tsp PureSpice ® whole fenugreek leaves
15 fresh curry leaves
3 oz finely sliced shallots
4 cloves garlic
1 medium tomato, peeled and chopped
1 tsp PureSpice ® grated ginger
1 Tbsp PureSpice ® ground coriander
1 tsp PureSpice ® ground cumin
¼ tsp PureSpice ® ground turmeric
1 tsp PureSpice ® cayenne
1 tbsp PureSpice ® bright red paprika
1 tbsp PureSpice ® tamarind
1 tsp PureSpice ® salt
2 lb raw headless prawns, peeled and deveined
14 fl oz can coconut milk, well shaken

1. Pour the oil in a wide pan and set over medium high heat. When oil is hot, put in cumin, fennel and fenugreek seeds. Five seconds later and the curry leaves. Stir once, then add the shallots and garlic.
2. Reduce heat to medium and fry, stirring until the shallots have softened and are golden. Stir in the tomatoes and ginger, and cook until the tomatoes have softened, mashing them with the back of a wooden spoon.
3. Add the ground coriander, cumin, turmeric, cayenne, and paprika. Stir once then add 8 oz fl oz water, the tamarind paste and salt. Stir and bring to a simmer, reduce heat to low and simmer gently for 10-15 minutes.



fenugreek leaves

SINGAPORE PRAWN CURRY
Inspired By: Singapore Prawn Curry featured on https://food.hubcom.net

Ingredients:

4 Tbsp groundnut oil
1 tsp PureSpice ® whole cumin seeds
½ tsp PureSpice ® whole fennel seeds
¼ tsp PureSpice ® whole fenugreek seeds
¼ tsp PureSpice ® whole fenugreek leaves
15 fresh curry leaves
3 oz finely sliced shallots
4 cloves garlic
1 medium tomato, peeled and chopped
1 tsp PureSpice ® grated ginger
1 Tbsp PureSpice ® ground coriander
1 tsp PureSpice ® ground cumin
¼ tsp PureSpice ® ground turmeric
1 tsp PureSpice ® cayenne
1 tbsp PureSpice ® bright red paprika
1 tbsp PureSpice ® tamarind
1 tsp PureSpice ® salt
2 lb raw headless prawns, peeled and deveined
14 fl oz can coconut milk, well shaken

1. Pour the oil in a wide pan and set over medium high heat. When oil is hot, put in cumin, fennel and fenugreek seeds. Five seconds later and the curry leaves. Stir once, then add the shallots and garlic.
2. Reduce heat to medium and fry, stirring until the shallots have softened and are golden. Stir in the tomatoes and ginger, and cook until the tomatoes have softened, mashing them with the back of a wooden spoon.
3. Add the ground coriander, cumin, turmeric, cayenne, and paprika. Stir once then add 8 oz fl oz water, the tamarind paste and salt. Stir and bring to a simmer, reduce heat to low and simmer gently for 10-15 minutes.