Jeerem Meerem Curry

Ingredients

• 3 large Onions finely sliced
• 2 tablespoons Cooking oil
• 2 cubed (300 gram) Potatoes
• 1 kilogram Meat, Chicken or Fish
• 4 heaped tablespoons JEEREM MEEREM PASTE
• Optional: 1/2 cup Fresh chopped coriander
• Optional: 1-2 Green chili de-seeded,
• Optional: 1/2 cup Yoghurt or coconut milk

Directions

Heat oil in saucepan. Add sliced onions and fry until golden brown. Add Jeerem Meerem Paste and (optional) coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water. When mixture looks “glazed” and has an appetising aroma, add meat, chicken, prawn** or fish** pieces and fry until brown, stirring occasionally.
Add salt if required.
Add about 2 cups hot water – enough to cover meat – and cook on low heat until meat is nearly tender.
Add potatos and simmer on low heat, covered, until cooked. If more gravy required, add hot water, mix well and simmer briefly, covered.
De-seeded chillies and 150ml Coconut milk may be added (optional). Leave curry to simmer for another 5 minutes.
Serve on a bed of steamed rice or with chappatis or Lebanese bread.
** When cooking prawn or fish curry, add these last and simmer until cooked through.