Cutlet Curry
Ingredients
6-8 cutlets – half fried (see Narciso Meat Cutlets recipe)
1 large onion, finely chopped
2 ripe tomatoes, chopped
1 tsp Goan red masala
1 beef stock cube
1 tsp Lea & Perrin sauce
2 tbsp tomato sauce
1 cup water
Oil for cooking
Salt to taste
Cooking Steps
Step 1
Make 6-8 meat cutlets (see Narciso Meat Cutlets recipe)– half fry and keep aside
Step 2
Heat oil in a deep pan. Add chopped onions and sauté until soft and translucent, about 5-7 minutes.
Add chopped tomatoes and cook until they soften approx. 5 minutes.
Stir in the red masala and fry for 2 minutes until fragrant.
Pour in a cup of water and add the stock cube. Bring to a boil, stirring to dissolve the stock cube completely.
Step 3
Add the half-fried cutlets gently to the curry. Add a splash of Lea & Perrin and 2 tbsp tomato sauce
Reduce the heat and simmer until the curry thickens approx. 10 minutes.
Serve hot with crusty bread or boiled rice.