1 medium onion chopped
1 tsp of mustard seeds
1 Tbs of grated garlic
2 Tbs of grated ginger
Handful of curry leaves (available at Indian Grocers)
1/2 tsp of turmeric
1 tsp red pepper flakes (or to taste)
1/2 Tbs of curry powder
2 Tbs of Fish Sauce
1 Tbs of Soy Sauce
1/2 tsp of sugar
1 Tbs of Rice Wine Vinegar
Note 1 : If you want to make this dish vegetarian just add 3Tbs of soy sauce and omit the fish sauce.
Note 2: Fish and Soy Sauces are used as salt in the dish so no salt is required.
Note 3: Rice Wine Vinegar is a slightly sweet and mild vinegar. If you decide to use cider, white or a stronger vinegar, I suggest first putting a tsp of the vinegar and adding more if you would like it more tangy.
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