The Fijialla (unroasted)


  • 500g of any meat or vegetables
  • 1 tsp ginger, crushed
  • 1 tsp garlic, crushed
  • 2 onions, sliced fine
  • 1 ripe tomato, diced
  • 3 tbsp cooking oil
  • 1 tbsp Kumari’s Fijialla Masala (unroasted)



  • 1 tsp turmeric powder
  • chilli and salt to taste



  1. 1. Heat the oil in a pot/saucepan and sauté the sliced onions until golden brown. 
  2. 2. Add the ginger and garlic, and saute for a few seconds.
  3. 3. Add the Kumari's unroasted Fijialla Masala and saute for a minute without burning. If necessary sprinkle some water in the pot to prevent burning and sticking.
  4. 4. Add the meat (or vegetables) and stir until it is sealed.
  5. 5. Optional - add turmeric and chilli as desired. Mix well.
  6. 6. To make the gravy, add a cup of water and the diced tomato.
  7. 7. Quickly bring to a boil and then lower the heat to simmer until done.
  8. 8. Once ready, ideally rest the dish for at least one hour before serving with chapattis or naan bread.




  1. This is a "dry curry", so the liquid should be kept to a minimum. Any excess should be allowed to evaporate towards the end of cooking.
  2. Roasted curry powders should not be sautéed (fried) and may be added at a later stage of the cooking process - ie. after the meat or vegetables have been added.


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