- Tafarnuwa - 3 Hutu
- Ginger - 2 Art. spoons
- Lemon - 0.5 guda
- Bow - 3 guda
- Curry - 2 Teaspoons
- Pepper, gishiri - Don dandana
- Peren fata baƙar fata - 2 Teaspoon
- Ƙwarar ƙwaƙwalwa - 2 guda
1. A kan karamin kayan aiki muna shafa ginger da tafarnuwa. Sa'an nan kuma sanya kome a cikin kwano. Ƙara a cikin barkono barkono, mai kayan lambu, gishiri, ruwan 'ya'yan lemun tsami da curry. Muna haɗe kome da kyau kuma an ajiye shi na dan lokaci. 2. A cikin ƙananan bishiyoyi ka yanka filletin kaza. Sa'an nan kuma a cikin kwano a cakuda kayan yaji, sanya rassan fillet din da haɗuwa sosai. 3. Mu tsaftace albasarta, a cikin wani abun da muke ciki muna narkar da kwararan fitila guda biyu (tsire-tsire mai kama da ya kamata ya fita), sauran albasa ya kamata a yanke a cikin rami. Sa'an nan kuma mu dumi man kayan lambu a cikin saucepan, mun sanya albarkatun albasa da motsawa, frying. Yi dariya game da minti huɗu, har sai da taushi na albasa. 4. A cikin saucepan ƙara albasa Mash ga albasa, da kuma stirring, game da minti biyar, fry. 5. Sa'an nan kuma ƙara ƙananan filletin kaza tare da marinade na kayan yaji, kuma kimanin minti biyar toya. Kar ka manta don motsa shi. Shin ya fi kyau tare da cokali na katako. Muna zuba ruwa a nan, kawo shi a tafasa, sa'annan rage wuta kuma sanya shi a kan kimanin minti ashirin. 6. Shirya curry sa a kan farantin, kuma ya yi aiki a teburin.
Ayyuka: 4