Star curry of carambola

1. Wash the carambola thoroughly under running water, cut into pieces 5 mm thick.

2. Dissolve mustard in water (about 200 ml), leave for 10 minutes.

3. Heat the oil in a wok pan, fry the chili pepper on it, then add curry and garlic powder, simmer on fire for 20 seconds.

4. At this stage, add the carambola pieces, lightly salt, and keep on medium heat for about 5 minutes.

5. Pour the diluted mustard after the caramel, add a little more water, about 150 ml, sprinkle with turmeric, bring to a boil, cover with a lid, simmer on low heat for 10-15 minutes.

6. Last of all, we pour sugar, wait for the crystals to completely dissolve and remove from the heat.

The resulting sauce goes perfectly with steamed rice.

Bon appetit!