mary berry cockle curry

mary berry cockle curry

mary berry cockle curry

Basic ingredients for mary berry cockle curry

  • 250g curry paste,
  • 300g coconut milk
  • 1kg couple
  • 2 stalks lemongrass
  • 300g fresh mushroom
  • 1 eggplant
  • 15 stalks long green bean
  • 3 tomato
  • 100g tofu puff
  • 2 teaspoon salt
  • 2 tablespoon sugar
  • 500ml water.

How to make mary berry cockle curry

  • First of all, Put 3 tablespoons of oil in a saucepan. Once the oil has boiled, heat the pan and stir fry the shallot. Now Stir fry the curry paste until it is fragrant. Next, add in the hard or solid vegetables such as long beans or carrots.
  • Stir fry it until all curry paste is covered. Boil 500ml water and boil for 5 minutes. Next, add soft or cooked vegetables, such as fresh tomato, eggplant, or fresh mushroom. Mix it.
  • Add the sugar and salt. The cockle can be added after that. Boil the coconut milk for 5 minutes. You want the coconut milk aroma to be out. Once that is done, add the lemongrass to the mixture.
  • Optional: You can substitute potato with another vegetable. You can also substitute the cockle with fish, sotong, or shrimp. You can substitute it with fish, shrimp, or sotong. You can buy curry paste from the fresh market. Ask for vegetable curry paste.

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