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Coconut Curry

Madhuri.Dixit's picture
Ingredients
  Coconut milk 4 Cup (64 tbs) (3 Cups Thin Plus 1 Cup Thick)
  Ripe tomatoes 150 Gram, peeled and blanched
  Red chillies 4
  Asafoetida 1 Pinch
  Curry leaves 4
  Mustard seeds 1⁄4 Teaspoon
  Cumin seeds 1⁄4 Teaspoon
  Coriander leaves 1 Cup (16 tbs), sliced (A Handful)
  Gram flour 1 Teaspoon
  Coconut 1 Tablespoon, grated
  Garlic flakes 4
  Ginger 1 Inch
  Onions 2 Medium
  Green chillies 2 , 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
6

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