Paw paw vegetable curry # Mashujaa recipe#
Paw paw vegetable curry # Mashujaa recipe#

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, paw paw vegetable curry # mashujaa recipe#. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Compare the best deals for Food Delivery! Huge Selection on Second Hand Books. In this case, curry and coconut milk makes for an excellent accompaniment, especially when served over rice. It's creamy and smooth, a bit spicy, and all kinds of wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook paw paw vegetable curry # mashujaa recipe# using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Paw paw vegetable curry # Mashujaa recipe#:
  1. Get 1 medium size raw paw paw
  2. Get 1 onion chopped
  3. Get 1-2 tomato chopped
  4. Get to taste Salt
  5. Make ready Vegetable oil
  6. Prepare Spices (curry powder/tuneruc/ coriander) - optional

Green PawPaw Curry It's just as important to be frugal in times of plenty as it is in times of hardship. As my mom likes to say "Waste not, want not." In the Solomon Islands, when Papaya trees hang heavy with more fruit than locals know what to do with, they don't let it rot and fall to the ground. Use a mortar to mix the garlic and chilli and smash to a rough paste. Add peanuts and crush until they are chunky, not a paste.

Instructions to make Paw paw vegetable curry # Mashujaa recipe#:
  1. Clean your paw paw slice it up remove the seeds and grate as you do with carrots.
  2. Heat oil in a pot, add onions. Cook till soft.
  3. Add chopped tomatoes. Cook till soft.
  4. I chose to add coriander and turmeric powder. Mix well.
  5. Add in your shredded paw paw and mix well. Let it cook for about 5-10mins.
  6. Ready! Serve as desired with rice chapati or ugali as a side dish or main meal.

Use a mortar to mix the garlic and chilli and smash to a rough paste. Add peanuts and crush until they are chunky, not a paste. Add sugar, lime juice and fish sauce; lightly pound and mix well. Add fennel seeds and allow it to crackle. Add ginger and garlic and saute until it softens.

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