Thursday, February 20, 2014

Surprisingly good Fried Cabbage fritters in a tomato curry sauce

Cabbage Fritters in a Tomato curry sauce
 
 
The inspiration for this dish is a curry dish one of my aunt makes a cabbage fritters in a curry sauce. I know what you're thinking cabbage, bleh. But these fried cabbage fritters were amazingly good hot out of the fire. Soaked in the curry tomato sauce, and eaten with some sada roti, I think cabbage is slowly growing on me! Try it, and let me know what you think.

Cuisine: indian inspired
Type: Vegetable
Time: 2 hours
Serves: 4
Skill: Medium
Suitable: Vegetarian, vegan
Allergy Contains peanuts

 
Ingredients:
3 tb              oil, plus extra for frying
1 tb              tumeric powder
2 tb              geera (cumin) powder/seeds
3 tb              coriander (dhania) powder
1                  hot congo pepper (or more if you like it hot) keep whole
¼ tsp           chilli powder
2 tb              celery leaves chopped
1c                milk
                    salt to taste
 
Sauce
2 c               blended tomatoes
4                  garlic minced
1tsp             ginger
½                 onion cut cubes
3tb               peanut butter
pinch           cinnamon
¼ tsp           black pepper
1 tb              tomato paste
1 tsp            sugar ( or more depending on sour-ness of tomatoes_
 
Fritters
1 c               cabbage sliced
1 ½  c           spilt peas powder
1tb               baking powder
2                  garlic cloves minced
¼ tsp           chilli powder
½ tsp           tumeric powder
½ tsp           geera (cumin) powder
1tsp             coriander (dhania) powder
¾ c              water
3tb               celery ribs minced (or any herb you like, like bandania)
½                 onion chopped fine
½ tsp           salt, or more
  
 
Procedure:
  1. Place all ingredients in a sauce and blend till smooth.
  2. Heat a saucepan with 2tb of oil. When hot add the turmeric, cumin (geera) and coriander and fry with a few tablespoons of water till roasted.
  3. Add the blended tomatoes sauce and cook down, add water when it gets dry.
  4. While the sauce is cooking, assemble the fritters. Heat oil in another pan, enough oil to cover fritters three quarters of the way.
  5. Mix all fritter ingredients, you want a batter that is not runny as pancakes, but one that you can form the fritters with your hands. Shape into flat round disks. 
  6. Test the oil, when a drop of batter starts sizzling, you know the oil is hot enough.
  7. Try a test fritter first, and taste when done to decide if it has enough salt. 
  8. Drop fritters into pan, frying till golden on both side, turning to cook both sides.
  9. Drain on adsorbent paper.
  10. Check sauce, add more water to achieve the consistency you want and add the hot pepper whole and chilli powder. 
  11. Let simmer on low for a few minutes, then add the milk and let cook for another few minutes. 
  12. Add extra water if you wish then add salt to taste.
  13. Add the fritters and let them heat through.
  14. Take off heat and add celery or any herbs you have.


3 comments:

  1. Hello, not sure if I am able to understand the instructions correctly. "Place all ingredients in a sauce and blend till smooth"? Which ingredients? and which sauce do you put it in?
    Thanking you kindly.

    ReplyDelete
  2. The Ingredients that are listed under the heading "Sauce" are to be blended.

    ReplyDelete
  3. Thank you for this recipe. It is the lesser known home recipes of Trinidad and Tobago that should be highlighted such as this one. Thank you again for this recipe!

    ReplyDelete

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