serves
3
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
3
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Spiced
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 125 ml (½ cup) vegetable oil
- 2 large sprigs fresh curry leaves
- 3 garlic cloves, sliced
- 5 cm piece ginger, peeled and cut into julienne
- 1 large red onion, diced
- salt, to taste
- 2 tbsp gunpowder curry masala (see note)
- 1 large tomato, diced
- 200 g mixed olives, rinsed and drained well
Instructions
- Pour the oil into a small saucepan and place over medium–high heat. When the oil is hot, add the curry leaves and cook for 30–40 seconds or until fragrant.
- Add the garlic and ginger and stir until fragrant. Add the onion and a pinch of salt and cook, stirring continuously for about 5 minutes or until the onion is golden.
- Add the gunpowder and stir for 1 minute or until fragrant, then add the tomato and stir until well combined. Add the olives and stir until hot and shiny.
Note
• The amount of gunpowder spice used can be dialled up or toned down based on individual preference, taste and tolerance. Start with less as you can always add more.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Spiced
