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Wok eggs, fried rice and hot Dry Noodles.
This spicy, fragrant and flavorful stir-fry is our adaptation of a recipe from “Five Morsels of Love” by Archana Pidathala. The natural sweetness of carrots is balanced by the savoriness of garlic, cumin, curry leaves and cilantro, while fresh chilies add clear, crisp heat. Curry leaves are completely unrelated to curry powder. Quite thick and leathery, they vaguely resemble fresh bay, but their pungent flavor and aroma are totally unique, with hints of citrus, spice and even browned garlic. The leaves are sold fresh or frozen in Indian grocery stores; if they’re not available, not to worry—there is no substitute for them, but the stir-fry is delicious even made without. If you wish to temper the dish’s spicy heat, remove the seeds from the chilies before chopping them.
cup wide-flake unsweetened coconut
tablespoons ghee or neutral oil
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