Tempering spices for vegetables, meat or fish

Serves: 4

Cuisine:

South Indian

Recipe Type:

Main Courses

Kitchen-to-Table:

15 Minutes

Heat Rating:

Sultry

Ingredients

Method

1) Fry the mustard seeds in a medium to hot oil until they pop.

2) Reduce the heat and add the anise seeds and onion.

3) Stir-fry until the onions are golden brown.

4) Turn off the heat, and stir in the curry leaves for a couple of minutes.

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BUY THIS RECIPES INGREDIENTS


  • imported-image-4897-v2.jpg

    Anise Seeds, Whole

    £1.95
    Add to cart
  • imported-image-4674-v2.jpg

    Curry Leaves

    £1.95
    Add to cart
  • imported-image-4722-v2.jpg

    Mustard Seeds Brown, Whole

    £1.40
    Add to cart

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