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Sotreli



Sotreli is a quick sauté of whatever meat you have on hand…perhaps a little leftover cooked chicken, some tuna, what have you. You'll add more tomato paste than you normally would in a curry. It cooks up quickly, with orange-coloured oil seeping out the sides as you fry it. This masala is quite similar to the one you prepare for liver curry.
  • vegetable oil to cover the pan
  • 1 tomato
  • 1 generous tsp tomato paste
  • 1 tsp chopped ginger
  • 1.5 tsp chopped garlic
  • 1/2 tsp salt
  • freshly ground pepper
Fry oil and masala (except for pepper) for a few minutes, until the colour starts to deepen and the oil starts to ooze out. Add your chopped up meat, and sauté the mixture together for several minutes. Adjust the salt if necessary.
Season with freshly ground black pepper.