Malai korma
Caponata
- 2 ONIONS, chopped
- 1 KG TOMATOES, chopped
- 3 GREEN CHILLIES, chopped
- PIECE OF GINGERROOT, grated
- 1/2 TSP TURMERIC
- 2 CLOVES GARLIC, chopped
- 1 CUP CREAM
- 50 GRAM CASHEW NUTS
- HANDFUL GREEN CORIANDER, chopped
- 1 EGGPLANT, in large cubes
- 3 TOMATOES, in large cubes
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1 TSP OREGANO
- 12 OLIVES, cut
- 1 TBSP CAPERS
- 2 TBSP VINEGAR
- HANDFUL PARSLEY, cut
- OLIVE OIL
Stir fry the onions three minutes. Add the chillies, the garlic, the turmeric and the ginger and stir fry two minutes more. Add the tomatoes and fry ten minutes. Add the cream, bring to the boil and simmer for 20 minutes. Stir in the cashew nuts and sprinkle with coriander.
Stir fry the eggplant in olive oil on high heat until brown on all sides. Add the garlic and the onions and stir fry three minutes more; add some extra olive oil if needed. Add the vinegar, tomatoes, olives, capers, oregano and salt and pepper to taste and simmer for 15 minutes. Finally, add the parsley.
This is a recipe from Sicily.
This is a recipe from Hyderabad. Malai means "cream from milk".
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