Cooking time 30 minutes
1 box Fry’s Golden Crumbed Schnitzels
1 onion, chopped
5 cloves of garlic, peeled and crushed
½ teaspoon jeera (cumin)
A pinch of mustard seed, roasted and ground
A pinch of methi (fenugreek), roasted and ground
2 tablespoons mixed masala (chilli powder, turmeric powder, gharam masala)
2 green chillies
2 tablepoons tomato sauce
10 over-ripe tomatoes, grated
50 grams seedless tamarind, soaked in 125ml hot water
8 curry leaves
Salt and sugar to taste
Dhania (coriander) to garnish
Pan fry in 5ml oil, or oven bake, the schnitzels. Set aside.
Sauté the chopped onions in 20ml oil. Add jeera, mustard and methi seeds, together with the crushed garlic. Add the mixed masala, green chillies and grated tomatoes.
Simmer until the tomatoes have reduced to a paste, then add the tomato sauce and tamarind. Add the curry leaves, salt and sugar to taste. Place the cooked schnitzel in the sauce and simmer for 10-15 minutes.
Serve hot, with roti or basmati rice. Garnish with dhania.