This Meat Free Asian Spiced Burger Curry recipe is truly the epitome of fusion cooking
1 box Fry’s Meat Free Asian Spiced Burgers, cubed
6 bitter gourd (karela)
1 onion, finely chopped
2 medium green chillies, diced
2 cloves garlic, crushed
1 piece ginger, crushed
1 tablespoon masala
1/2 teaspoon each turmeric powder &jeera powder
1 can diced tomatoes
3 tablespoons tamarind juice
3 curry leaves
Scrape bitter gourd. Slit the middle halfway and remove seeds. Rinse and leave to dry.
Heat oil. Add onions, green chillies, garlic and ginger. Fry for 2 minutes, then add spices. Add canned tomatoes and tamarind juice. Place lid on pot and cook for 10 minutes on low heat.
Add the cubed Asian Spiced burgers, curry leaves and salt to taste. Garnish with coriander.
Fill bitter gourd with curry and tie with a piece of cotton to prevent it from sagging downwards. Place on a greased oven tray and bake for 20-25 minutes at 180.
Garnish with coriander, mint and spring onions. Serve with savoury rice.
Recipe courtesy of Fry’s Vegetarian Cook-off