Remove the seeds from the chilli and finely dice. Peel and finely dice the ginger. Pick and chop the coriander leaves. Wash, peel and cut the turnips into small dice.
Heat a saucepan and add the sunflower oil. Add the turnip to the pan and cook until golden brown. Season with salt and then add the ground spices, black onion seeds, ginger and chilli. Cook for two minutes and then add the chopped tomatoes. Cook over a medium heat until the turnips are soft. Check the seasoning.
Peel and finely dice the red onion and the garlic. Pick and chop the mint leaves.
Mix the chopped onion, garlic and mint into the yoghurt. Season with salt and then set aside until ready to serve.
Wash the rice under cold running water and then place in a saucepan with the water and the cardamom pods. Bring to the boil, cover and then simmer for about 10 minutes until all of the water has been absorbed.
Thoroughly wash the spring greens and then cut the leaves into strips.
Heat a wok and add the sesame oil. Add the spring greens to the pan and cook over a high heat for a minute or so until the leaves are soft. Season with salt and then remove from the pan and stir into the rice.
Use a stainless steel serving ring to plate the rice. Remove the ring and spoon the curry on to the plate. Finish with a dollop of raita.
«Try adding diced firm white fish to this masala curry for a non-vegetarian alternative.»
Diced turnip cooked with fresh green chilli, black onion seeds and a blend of ground spices. This masala curry is served with stir fried spring greens, basmati rice and a red onion and fresh mint raita. Basmati rice with stir fried spring greens served with a classi...