I made a rutabaga curry the other night. It was okay, but it tasted a bit bitter to me. DH didn't notice a bitter flavour. I sometimes get the same, unpleasant bitterness when I use garam masala. Any idea what is causing it? I haven't noticed that bitterness when I eat in Indian restaurants.
This is the recipe I used:
1 lb of rutabagas peeled and diced
1 onion thinly sliced
1 fresh green chili finely chopped
1 inch piece of ginger minced
1 large fresh tomato chopped
1 tsp of coriander
1 tsp of cumin
1 tsp of salt
1/2 tsp of turmeric
1/2 tsp of ground cloves
1/2 tsp of ground cinnamon
1 tsp of brown sugar
1/4 cup of grated creamed coconut
Heat 1 Tbs of vegetable oil
When the oil is hot, add the cubed turnips and brown them lightly.
When they are lightly browned, set them aside.
In the same skillet add the sliced onions, ginger and chili. My chili wasn't hot, so I added 1 tsp crushed dry chili.
Cook until the ginger and chili are soft and the onions are translucent and slightly browned.
Add the chopped tomato. Cook a bit longer
Add the sugar, cumin, coriander, cloves, cinnamon and salt.
Stir, then add the turmeric and stir.
Cook for about 1 minute then add in the coconut.
Stir well and add the browned turnips.
Add about 1/3 cup of water, stir well and put a lid on the pan.
Simmer everything for about 15 to 20 minutes.
Check the turnips for tenderness. They shouldn't be too soft.
Reduce the sauce if necessary. The sauce should be on the thick side.
This is the recipe I used:
1 lb of rutabagas peeled and diced
1 onion thinly sliced
1 fresh green chili finely chopped
1 inch piece of ginger minced
1 large fresh tomato chopped
1 tsp of coriander
1 tsp of cumin
1 tsp of salt
1/2 tsp of turmeric
1/2 tsp of ground cloves
1/2 tsp of ground cinnamon
1 tsp of brown sugar
1/4 cup of grated creamed coconut
Heat 1 Tbs of vegetable oil
When the oil is hot, add the cubed turnips and brown them lightly.
When they are lightly browned, set them aside.
In the same skillet add the sliced onions, ginger and chili. My chili wasn't hot, so I added 1 tsp crushed dry chili.
Cook until the ginger and chili are soft and the onions are translucent and slightly browned.
Add the chopped tomato. Cook a bit longer
Add the sugar, cumin, coriander, cloves, cinnamon and salt.
Stir, then add the turmeric and stir.
Cook for about 1 minute then add in the coconut.
Stir well and add the browned turnips.
Add about 1/3 cup of water, stir well and put a lid on the pan.
Simmer everything for about 15 to 20 minutes.
Check the turnips for tenderness. They shouldn't be too soft.
Reduce the sauce if necessary. The sauce should be on the thick side.