Orange Peel Curry
An easy and tangy pickle-like curry made with orange peels. The recipe calls for very few ingredients and is easy to prepare.
Servings: 4
Ingredients
- Fresh orange peel from 2 oranges
- Small lemon sized ball of tamarind or 2 tsp tamarind paste
- 1/2 cup water
- 2 green chilli chopped
- 1 tbsp ginger crushed
- 1/2 tsp turmeric powder
- 1 tsp chilli powder ground cayenne pepper
- A pinch of jaggery or sugar
- Salt to taste
For seasoning
- 1.5 tsp oil
- 1/2 tsp fenugreek seed
- 1/2 tsp mustard seed
- 2 dry red chilli cayenne pepper
- Curry leaves optional
Instructions
- Remove the white rind part from the orange peel. The white skin can make the curry bitter.
- Wash and chop the onion peels.
- In a saucepan, mix the tamarind and water.
- Add the crushed ginger, green chilli, red chilli powder, turmeric powder and salt to the tamarind water.
- Bring to a boil. Then reduce the heat to medium low.
- Simmer until a thick consistency is reached, 8-10 minutes.
- Now add the orange peels. Cover and cook until the orange peels are softened.
- Remove from heat. Add the jaggery powder or sugar. This will help to balance the tangy flavor.
- Now heat oil in another pan. Crackle the fenugreek seed and then the mustard seed.
- Stir-in the red chilli and cook for a second. Now add the curry leaves.
- Remove from heat.
- Add the tempering to the orange peel curry.
- Mix well and keep covered for some time before serving. This will help to enhance the flavor.
Notes
Adjust the chilli according to the hot you want.