As this blog does require recipes that I record of my mother’s cooking or sent in by others and I also wish to be a bit more active on my other blogs, I will be making weekly or bi-weekly posts rather than daily posts as I did in the first few months of this blog.

This weekend’s recipe is that of my mother’s spicy cabbage curry. If you prefer fried cabbage, try out the delicious cabbage fry or the cabbage and carrot fry recipes posted earlier on this blog.

Spicy Cabbage Curry

Time taken: 25 mins

Serves 3

Ingredients:

• Cabbage – 1 ½ cup, shredded
• Carrot – 1 tbsp, finely chopped (optional)
• Capsicum/ Malu miris – 1 tbsp, chopped
• Green chilli – 1, chopped
• Onion – 2 tbsp, chopped
• Fenugreek – 1 tsp
• Curry leaves – 1 sprig
• Garlic – 1 or 2, finely chopped
• Coconut milk – ½ cup
• Curry powder – 1 tsp
• Salt, to taste
• Lime juice – 1 tsp
• Oil – 1 tbsp

Method:

1. Heat a tbsp oil in a pan and fry the chopped onion, garlic, capsicum, chilli, curry leaves and fenugreek seeds for a couple of mins.
2. Then, add the shredded cabbage and optional carrot to the pan and continue stir-frying for around 5 mins.
3. Add the coconut milk, curry powder and salt, to taste and let the curry cook for around 10 mins.
4. Remove the pan from the stove and mix 1 tsp lime juice into the pan.
5. Serve warm with rice.

Recipe source: Raji Thillainathan.