Ingredients
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3 tablespoons Vegetable Oil
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3" Cassia Bark (Cinnamon Stick)
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2 cracked Cardamom Pods
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10 fresh Curry Leaves
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2 sliced Green Finger Chillies
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1 small grated Brown/White Onion
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1 tablespoon Garlic & Ginger Paste
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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2 teaspoons Mix Powder / Curry Powder
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1/4 teaspoon Coriander Powder
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1/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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1.5 teaspoons Chilli Powder (Hot)
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3/4 teaspoon Salt
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3 tablespoons Tomato Paste
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200 millilitres Water
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2 tablespoons Coconut Milk Powder
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50g Coconut (Block)
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1 teaspoon Sugar
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squeeze Lime
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6-8 pieces Meat / Veg / Paneer
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1/4 teaspoon Garam Masala Powder
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for decoration Fresh/Chopped Coriander
Directions
Originating in Sri Lankan where curries are also extremely popular this is a delicately balanced, medium-hot spiced dish with coconut and lime
Steps
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1
Done
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To begin heat a pan on low-medium and the oil Once hot add a the cassia bark, cracked cardamom pods, curry leaves, fresh is best if you can get them and chopped green finger chillies. Fry gently until bubbles form around the spices |
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2
Done
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add the finely chopped or blended onion and garlic and ginger paste, stir through and fry for a couple of minutes to gently soften |
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3
Done
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Sprinkle over the mix powder, chilli powder, salt, methi leaves coriander powder, cumin powder and turmeric powder, Fry for a couple of minutes adding a little amount of hot water if things look a little dry |
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4
Done
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Stir in the tomato puree mixed with 3 tablespoons of water and continue to fry for around 30 seconds to cook out the bitterness |
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5
Done
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Add half of the remaining water and cook for a minute or two to reduce slightly before adding the rest mixing well. Allow to reduce again for a further couple of minutes |
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6
Done
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Stir in the coconut milk powder and sugar and allow to reduce again for a minute |
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7
Done
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Time to add your choice of protein so add six to eight pieces of meat, vegetables, paneer or tofu. Coat well to stop it drying out then add a quarter teaspoon of garam masala and a squeeze of lime Reduce for a minute before adding the broken-up coconut block and stirring through |
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8
Done
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continue to reduce for around five minutes and serve when the sauce reaches your desired consistency and when your meat is cooked through if you used raw meat |
