- 3 tablespoons oil
- 2 tablespoons coriander seeds
- 8 dried red chillies
- 2 tablespoons channa dal
- ½ teaspoon asafoetida
- ½ teaspoon black peppercorns
- 160 g (1 2/3 cups) fresh grated coconut
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek
- 2 sprigs curry leaves
- 250 g (9 oz) whole garlic cloves, peeled
- ½ teaspoon turmeric powder
- 75 g (¼ cup) tamarind pulp mixed with 500 ml (2 cups) water, mashed and strained
- 1 teaspoon salt
1 Heal 1 tablespoon of the oil in a wok or skillet and stir-fry the coriander seeds, dried chillies, channa dal, asafoetida and black peppercorns until aromatic. Add the coconut and fry for another 2 minutes or until the coconut is light brown. Remove from the heat, cool thoroughly and then grind to a paste in a blender or food processor.
2 In a medium saucepan, heat the remaining 2 tablespoons of oil and fry the mustard seeds, fenugreek and curry leaves. When aromatic, add the whole garlic cloves and fry well for 5 minutes until lightly browned.
3 Add the rest of the ingredients, bring to a boil and simmer until the curry thickens, about 12 minutes. Serve with rice.
Serves 4
Preparation time: 20 mins
Cooking time: 30 mins
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