Ingredients
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1 tablespoon Vegetable Oil
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1/2 teaspoon Black Mustard Seeds
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8-10 Curry Leavesfresh or dried
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1 Brown/White Onionmedium finely chopped
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2 Green Finger Chilliesfinely sliced
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2 teaspoons Garlic Paste
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2 teaspoons Ginger Paste
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1 teaspoon Kashmiri Chilli Powder
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3/4 teaspoon Paprika Powder
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1/2 teaspoon Turmeric Powder
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1/8 teaspoon Cinnamon Powder
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pinch Allspice Powderor 1 small clove
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1/8 teaspoon Fenugreek Leaves (Kasoori Methi)
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3 tablespoons Tomato Pastewatered down with 6 tbsp water
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1 teaspoon Dark Brown Sugar
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1/2 teaspoon Salt
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(EITHER) 200ml can Coconut Milkfull fat
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(OR) 4 tablespoons Coconut Milk Powdermixed with 200ml warm water
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1 teaspoon Tamarind Paste
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1/2 teaspoon White Vinegar
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1 teaspoon Cornflourmixed with 1 tablespoon of water
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1/2 teaspoon Garam Masala Powder
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1 tablespoon (juice) Lime
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2 tablespoons Fresh/Chopped Coriander
Directions
A thick, creamy coconut masala packed with mustard seeds, curry leaves, aromatic spices and a gentle touch of chilli. Tamarind, lime and a hint of sweetness bring everything together for a rich, fragrant curry with a balanced mix of warmth, sweetness and tang.
Steps
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1
Done
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Heat the oil in a large frying pan over medium heat. Add the mustard seeds and cover loosely until they begin popping, about 30 seconds. |
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2
Done
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Add the curry leaves, onion and green chilli. Cook gently for 8 to 10 minutes, stirring regularly, until the onion is very soft and lightly golden. Cooking the onion properly is important for a thick sauce. |
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3
Done
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Add the ginger and garlic purées. Cook for 1 minute. |
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4
Done
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Lower the heat. Add the Kashmiri chilli powder, smoked paprika, turmeric, cinnamon, allspice and fenugreek. Stir for about 20 seconds. Don’t let the spices burn. remember it's ok to add a little water at any stage to keep things moving and stop things burning |
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5
Done
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Add the tomato puree, sugar and salt. Cook uncovered for 8 to 10 minutes, Continue until the mixture becomes thick and paste-like and the oil starts appearing around the edges. |
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6
Done
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Stir in the coconut milk (or the coconut milk powder mixed with 200ml warm water), tamarind and vinegar. Simmer uncovered over low to medium heat for 8 to 12 minutes. Stir frequently until the sauce is noticeably thicker. |
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7
Done
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Mix the cornflour with 1 tablespoon of cold water. Stir this into the curry and simmer for 1 minute. It should now coat the back of a spoon. |
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8
Done
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Add your choice of protein and cook gently for 3 to 4 minutes |
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9
Done
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Stir in the garam masala, lime juice and fresh coriander. Taste and adjust with another pinch of salt, sugar or a few drops of lime juice. |
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10
Done
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Leave it to stand for 5 minutes before serving. The sauce will thicken further as it rests. |
