Coconut Curry Recipe

Coconut Curry picture

Summary

Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Coconut milk4 Cup (64 tbs) (3 Cups Thin Plus 1 Cup Thick)
 Ripe tomatoes150 Gram, peeled and blanched
 Red chillies4
 Asafoetida1 Pinch
 Curry leaves4
 Mustard seeds1⁄4 Teaspoon
 Cumin seeds1⁄4 Teaspoon
 Coriander leaves1 Cup (16 tbs), sliced (A Handful)
 Gram flour1 Teaspoon
 Coconut1 Tablespoon, grated
 Garlic flakes4
 Ginger1 Inch
 Onions2 Medium
 Green chillies2 , slitted
 Salt To Taste

Directions

MAKING
1. In a bowl add gram flour and thin coconut milk. Mix well.
2. In a grinder add onions, ginger and garlic. Grind coarsely.
3. In a bowl add 1/4 cup hot water and soak red chillies in it for half an hour. Mash to a fine paste.
4. In a skillet heat 3 tablespoons ghee and toss in asafoetida, mustard and cumin seeds.
5. When seeds stop spluttering, add onion paste and coconut. Fry until almond colour.
6. Pour thin coconut milk on it and add whole chillies, tomatoes and red chilli water.
7. Cook till tomatoes are soft.
8. Mix thick coconut milk and blend well.
9. Remove from fire.

SERVING
10. Garnish with coriander leaves and serve with plain boiled rice.
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