Simple Beerakaya tomato curry /Ridge guard curry/

Ingredients

• 1 cup Vegetable Oil (neutral oil such as canola or sunflower)
• 2 tablespoons Dried Red Chili Flakes (adjust to desired heat level)
• 3 pieces Garlic Cloves (thinly sliced)
• 1 teaspoon Mustard Seeds (optional, adds a subtle nutty flavor)
• 1/2 teaspoon Salt (to taste)

Instructions

1. Measure Ingredients

   Gather all ingredients and measure them into small bowls so they are ready to add to the hot oil.

   Time: PT2M

2. Heat Oil

   Place the saucepan over medium heat and add the vegetable oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

3. Temper Mustard Seeds (Optional)

   Add the mustard seeds to the hot oil. Stir for 15‑20 seconds until they begin to pop.

   Time: PT30S

4. Add Garlic and Chili Flakes

   Add the sliced garlic and red chili flakes to the oil. Reduce heat to low and stir continuously for 3‑4 minutes until the garlic turns light golden and the chilies release their color.

   Time: PT4M

   Temperature: Low heat

5. Season and Cool

   Stir in the salt, then remove the saucepan from the heat. Let the oil cool for about 5 minutes.

   Time: PT5M

6. Strain (Optional) and Store

   If you prefer a clear oil, strain through a fine mesh sieve into a clean, heat‑resistant glass jar. Otherwise, pour the oil with the aromatics directly into the jar. Seal tightly.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

0g

Fat

14g

Fiber

0g