Chilli fry

Red meat – 1 kilo
Onions – 4 large cut in roundels
Tomatoes – two, sliced
Potatoes – two large cut thick in roundels
Capsicum – one large
Green chillies – four to five large
Curry leaves – three sprigs
Pepper corns – three teaspoon coarsely crushed ( one for marination)
Cumin – one large teaspoon
Ginger and garlic paste – two and a half teaspoons ( one and half for marination )
Soy sauce one large table spoon – my twist to the dish
A hand full of mint and fresh coriander

salt and oil as required

Cut your choice or red meat into thin strips as seen in the final product. Marinate this with one and a half teaspoon of ginger and garlic paste, soy sauce, pepper powder (one teaspoon).

THESE ARE IMPORTANT TIPS FOR YOU:  If you have raw papaya paste you could add a tablespoon as it acts as a super tenderizer. Do not add salt at this stage as it causes the meat to release its water and that would be a mistake. Add the salt just before frying the meat.  Leave this standing for an hour or so. If you put this in the fridge then leave it standing out till the meat returns to room temperature. You will ruin your marinated meat or fish if you take it out of the refrigerator and drop it into a pan.

In a pot add oil and fry this in small batches to brown the meat from the outside (remember to add salt to the marinated meat just before frying). Finally add all the meat together with water (don’t add too much water, keep adding as required). When the meat is cooked you should have two cups of meat stock.