Bounce Magazine August Edition 2017

AUGUST 2017 AUGUST | ISSUE 2017 | #58 ISSUE | FOOD #58 & DRINK
Vegetarian
Paneer Curry...
BY AWARD WINNING
CHEF ABDUS SHAHID
Prep Time:
20 mins
Cooking Time:
20 mins
Small, round and bright green,
limes taste as vibrant as they look.
Method
1. Cut each lime into 8 wedges. Place in a
large bowl. Sprinkle with the salt. Cover
and set aside in a cool dry place, stirring
occasionally, for 2 days.
2. Heat the oil in a medium saucepan over
medium heat. Add the mustard seeds and
cook for 30 seconds or until the seeds
start to pop. Add the garlic, ginger, cumin,
coriander and chilli powder. Cook, stirring, for
30 seconds or until aromatic.
3. Stir in the lime mixture, water, sugar and
vinegar and bring to the boil. Reduce heat to
low and simmer, stirring occasionally, for 15
minutes or until the mixture is thick.
4. Spoon into sterilised glass jars. Seal and
invert jars for 2 minutes. Set aside for 1 week
to develop the flavours.
Ingredients
• 8 limes
• 1 tablespoon salt
• 2 tablespoons mustard seed oil (see note)
• 2 teaspoons mustard seeds
• 3 garlic cloves, finely chopped
• 2cm-piece fresh ginger, peeled, finely
chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon chilli powder
• 125ml (1/2 cup) water
• 125g (3/4 cup, lightly packed) brown
sugar
• 2 tablespoons white vinegar
8