One of our house staple dishes and really easy to make. We always have a bag of frozen spinach in the freezer (defrost first) or it can be made with fresh spinach, kale, chard or any greens really. Ingredients list: Greens to suit. For frozen spinach, I usually just tip enough out of the bag to cover a dinner plate and leave that to thaw. If using chard, separate the thick stalks from the leaves but don't discard. 1 or 2 large onions. Cumin seeds. Dried bird's eye chillies. Salt and pepper. Halve the onions and slice quite thick - you want nice big pieces of onion in this dish. Using a large saucepan (to allow for bulky greens), put some vegetable oil in the pan with 3 - 4 dried bird's eye chillies whole and put on a low heat. Get a bit of colour on the chillies and add the cumin seeds. Once these have browned a little, add the sliced onions and turn up the heat to medium to fry the onions, lid off the pan, until soft. With chard, add the stalks half way through frying the onions to get them nice and soft as well. If using frozen spinach, you will find it's quite wet once thawed, so drain of the excess water. For fresh greens, wash and add while still wet. Add the greens and cover the pan, reducing the heat so they steam gently for 10 - 15 minutes. Check the greens have reduced and then add a little water if too dry or heat with the lid off if too wet. This curry should be wet, but not too much liquid. Taste and then season to suit. Just take it off the heat and leave in the covered pan until needed. Since most curries take a while, this is usually the last thing we make. The heat is good on this curry - the basic result is medium hot and the whole bird's eyes lurk in the mix to give a really good hot kick at an unexpected moment. If you don't like hot hot, just take care and pick out the whole chillies (and give them to me .......).
Sounds a good curry that does, Owen Snell. Cheers for putting up the recipe. I will now copy it into the sticky 'curry' so it doesn't get lost in these pages.
