No, it doesn't have fondu in it
, but i've been trying to increase my capsaicin tolerance recently, and have been experimenting with curries. I invented this curry over the past two days. It's low in saturated fat, fairly low in fat altogether, and is very high in minerals, vitamins, and antioxidants. The template is fairly hot, but it's versatile and can be modified to individual taste. What you need:
Blender (I used a hand-blender)
2+cayenne peppers (often known as "finger chillies" over here.) I use 3.
About 5 small tomatoes. The ones about the size of a ping-pong ball.
1 tablespoon of olive oil.
1 teaspoon of worcester sauce.
1.5 teaspoons of vinegar, type isn't too important.
1 large onion.
Mushrooms, as much as you want. I recommend at least the volume of the onion in terms of mushrooms, as they shrink on cooking.
Vegetables, I used a pre-made stirfry mix, with broccoli, baby corn, shredded carrot, etc.
2 tablespoons of hot curry powder. Saves having to assemble a legion of different spices, although I tend to add some additional spices that the powder doesn't have.
3 teaspoons of minced garlic. Feel free to add more or less, but garlic is both a great seasoning and has ridiculous numbers of health benefits.
A can of chopped tomatoes.
Choice of meat: I used lean beef strips. Procedure
First we will make a kind of paste-like substance for addition into the curry later. Add the small tomatoes, the olive oil, the worcester sauce, the vinegar, and the cayenne peppers into a container, and blend until reasonably smooth. You will notice that the mixture will be aerated from the mixing, and take on a light pink colour that looks somewhat unpleasant. This aeration will lend a creamy kind of consistency to the curry later, and lighten the deep scarlet colour of the canned tomatoes, to a nicer, more "tikka" shade. The vinegar helps surprisingly well, it gives that subtle tangy edge commonly found in barbeque sauce, though weaker of course. If you want, leave this mixture overnight in the fridge, in a sealed container, it will settle a bit and turn into a kind of jelly.
Chop your onions and mushrooms, and add to a fairly hot frying pan (with quite deep sides). Fry until sufficiently browned, and add the other vegetables, and the meat. Alternatively, leave the vegetables till a bit later if you like them less cooked. Once browned, add the can of chopped tomatoes, and stir in, adding the curry powder and garlic. I sometimes add a cinnamon stick at this point. Be careful to keep the heat at a low simmer once the garlic and curry powder goes in. Searing the spices will ruin many of them, and turn it bitter. Stir in the blended mix, and leave the whole thing to simmer for at least 10 minutes, to remove some of the liquid and thicken it up. Feel free to add extra spices as you see fit. I tend to add extra paprika and ginger, sometimes cumin and fenugreek. Look at the back of your curry powder box and check if there's any obvious spices it leaves out.
My curry with a little bit more simmering to do: (my camera doesn't pick up colour perfectly, it's a bit warmer in colour than this. You can probably tell i'm a slightly messy cook
I would ban you from this forum faster than fschmidt on IncelSupport.