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Hot Summer Indian Stuff – Enjoy it
Ingredients
- 50g ghee butter or normal butter
- 300g turkey or chicken
- 200g date tomatoes
- 50g cashew nuts
- 1 whole lemon
- 200g Vermicelli rice noodles
- 4 eggs
- 100g grated parmesan
- 1 bunch of Thai basil
- 1 bunch of coriander
- 1 small ginger tuber
- 1 red onion
- 1 chilli pepper
- ½ Teaspoonful of mustard seeds
- ½ teaspoon caraway seeds
- ½ teaspoon black basil seeds
- curry powder, pepper, turmeric, salt, garam massala
Instructions
- Heat ghee butter or normal butter in a frying pan and let caraway seeds and black basil seeds as well as mustard seeds, a finely chopped red onion and a little fresh ginger, chilli pepper, as well as curry powder, pepper, turmeric briefly.
- Sauté the quartered date tomatoes and the finely chopped poultry (turkey or chicken) and a handful of cashew nuts in it. Season with cayenne pepper, garam massala, plenty of Thai basil, turmeric, fresh coriander, the juice of a whole lemon and a little salt. Boil the vermicelli pasta in salted water until soft. Drain and pour into a gratin dish together with the meat.
- Whisk the eggs together with grated Parmesan and mix the meat and the vemicelli well.
- Bake in the oven at 180 degrees for about 20 minutes