Australian yellow curry uses native bushfood botanicals of anise myrtle,Lemon Myrtle and Australian mountain pepperberries. This yellow curry powder makes a great fish or chicken curry or the perfect vegetable curry .
Australian Yellow Curry Serving Suggestions:
- For vegetarian curry:use 1 tin of chickpea and 1 cup of cauliflower florets. Add 1 tbsp of Persian Ghee, 1 onion diced and 1 clove of garlic minced. Saute until transparent and fragrant. Add vegetables and saute for 3-5 minutes. Then add 2 tbsp of yellow curry powder. saute until fragrant and vegetables are well coated with the spice mix. Add 400ml of coconut milk. Bring to boil. Then cover and simmer for 40 minutes until the vegetables are cooked and the sauce is of thick consistency.
- For chicken curry: use the above recipe and substitute the vegetables with potato and carrot. Cook for 1 hour until the chicken is falling off the bone.
- Serve with Persian Cumin Rice and Natural yoghurt.