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Stir-fried Curried Sprouts

Serves 4


450g | 1lb  sprouts
1 small onion
1 tablespoon freshly grated ginger
1/2 tablespoon freshly grated garlic
1 medium tomato
6-7 cherry tomatoes
1/2 teaspoon Panch puran
1 whole Kashmiri chilli
1 teaspoon Kathmandu masala
150ml | 2/3 cup rapeseed or vegetable oil



Clean and cut the sprouts into half
Peel and slice the onion thinly from tip to root
Roughly chop the medium tomato
Cut the cherry tomatoes in half

Blanch the sprouts by dropping them into a pan of boiling salted water, bring the water back to the boil and boil for 2 minutes, until the sprouts are softening in the centre.  Drain the sports and plunge them into cold water. Let the sprouts cool then pour them into a colander and allow them to drain until you need them.

In a wok or large heavy bottomed frying pan heat the oil until it is shimmering but not quite smoking, add the panch puran and chilli, fry until the seeds begin to pop.  Add the onion and half a teaspoon of salt, cook stirring occasionally until the onion is soft, add the ginger and garlic then continue to cook for a further 3-4 minutes being careful not to allow the onion to burn, you may need to add a little water 50ml | 1/4 cup should be enough to prevent burning. Add the chopped tomato and another 1/2 teaspoon of salt cook until the tomato melts and the liquid evaporates.  The tomato will stick a the bottom of the pan a little, stir frequently to stop the tomato from burning, once it becomes difficult to scrape the tomato from the base of the pan add another 50ml | 1/4 cup of water to loosen the sauce. Add the blanched sprouts to the pan with the cherry tomatoes and stir-fry until the sprouts and cherry tomatoes are heated all the way through.



  • The water for blanching the sprouts should be salty like sea water
  • For a mild curry remove the chilli when you add the chopped tomato
  • This stir-fry goes well with plain steamed rice and orange dal

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