If I make the curry myself, I like to make these Indian-spiced vegetable fritters to go with it. Although it sounds like quite a lot of ingredients they're actually really easy to make, as everything is grated straight into one bowl.
Ingredients (makes 4):
1 medium carrot
1 small courgette
Half an onion
3cm finger of fresh ginger
1 red chilli
Handful of fresh coriander, chopped
1 teaspoon mustard seeds
1 teaspoon cumin
Pinch of salt
50g self raising flour
Sunflower oil for frying
Grate the carrot, courgette, onion, ginger and chilli into a bowl. Add the chopped coriander, mustard seeds, cumin and salt. Use your hands to scrunch all the ingredients together.
Add half the flour and mix again. If the mixture is thick enough to form patties, you don't need to add any more. If the mixture is still a little wet, add the rest of the flour.
Heat the sunflower oil in a frying pan, over a medium heat. The oil should be about 1cm depth. Drop in a tiny bit of the mixture to check the temperature; if it sizzles and rises to the top, the temperature is right.
Form the mixture into patties - this recipe should make about four. Fry for around 3 minutes on each side, until golden brown and crispy.
Serve with curry, or as a starter - they're really good with mango chutney.
|Simple to make in one bowl|
|The beautiful colours of the ingredients|