Directions

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  1. Heat the Eva Canola Oil and fry the sliced onions for 10 minutes until golden brown. Add ginger and garlic. Fry for 2 minutes. Add the mince.

  2. Fry for 10 minutes until nicely browned. Now pour in 4 cups of water and the salt. Bring to the boil, then cook covered for 1/2 hour.

  3. Mix in cumin seed and coriander powders. Cook for a further 5 minutes. Slice green chilies in half lengthwise, rinse out the seeds of 10.

  4. Add chilies to the pot, cook on high heat for 5 minutes, then stir in the curry leaves.