Strawberry Curry Recipe
Serves 4-5 persons
600gms Fresh strawberries
5-6 vine tomatoes, chopped
2 Onions, peeled and sliced
2 tablespoons Butter, Oil
2 tablespoons Ginger /garlic paste (40%-60%)
Coriander leaves – a few springs
2 teaspoons chopped Kashmiri red chilli powder
Whole spices: cloves, green cardamom, cinnamon sticks, mace flower –2tablespoon all together
1 tablespoon – Dry fenugreek leaves (kasoori methi – optional)
3tablespoons Cashew nuts –
1tablespoon – Honey
Salt to taste
Heat oil in a heavy bottom pan.
Put in the whole spices, followed by ginger/garlic paste, kashmiri chilli powder, kasoori methi, sliced onions.
Add tomatoes, cashew nuts, coriander leaves and one third of the strawberries.
Add water and cook over low flame for 20 minutes.
Remove from flame and puree the curry using a stick blender. Pass through a strainer.
Put the pureed curry back on the stove, add salt, honey and butter.
Cut the rest of the strawberries into bite size pieces, put in the curry and turn off the stove.