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26th of May, 2016
Curry in a Hurry with Ataahua Gewurztraminer
Heat oil in a heavy based frypan (you will need a lid for later) and lightly sauté meat. Add ginger, garlic, onion and kumara and cook gently for 5 mins, stirring occasionally to prevent sticking. Add remaining spices and cook a further 5 mins – you may need to add a little more oil at this stage to stop sticking.
Next add approx ½ - 1 cup water or vege stock, place the lid on, turn to a very low heat and allow to cook for another 10 mins. In the meantime, in a food processor whizz the coconut cream, tomatoes, fresh coriander and fresh chillies until finely chopped.
Add the whizzed mixture to the pan and continue to cook over a gentle heat for about 30 minutes. By now, lots of gorgeous spicy curry smells will be wafting out of the pan.
You can now open your chilled bottle of Ataahua Gewurztraminer and enjoy a glass while the curry cooks and the rice steams
Lastly taste it, and if it needs salt, add a little. If it’s too hot, add a little yoghurt to cool it down. You can garnish with extra sliced chilli and coriander leaves. Serve with rice, your favourite Indian bread such as, naans or chapattis and side dishes of fruit chutney, yoghurt with olive oil ... Enjoy!
*You can substitute with chicken if you prefer.
**I’m not very fussy with measurements when I’m making curry so feel free to approximate to taste!
***Bold items are grown or made here on our property!
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