Spicy Coconut curry with Rice
- Here’s a recipe very common to Khandesh or coastal cooking along West Coast of India near Mumbai. As you might have guessed they use fish, coconut, dried chillies and lots of oil in their cooking.
The best thing about this Coconut Curry or gravy is you can add any veggies, fish Or meat of your choice. All you need to know is how to make this flavoursome gravy!
- ½ Cup Grated Dried Coconut
- 2 tsps. Ginger-Garlic paste
- 1Large Onion sliced
- 5-6 Dry Red Chillies
- Or
- 1 Tbsp. Onion -Garlic dry Masala Kanda-Lasun Masala this is the main spice used traditionally
- 3-4 Cloves of Garlic Minced or Grated well
- 2 Tbsps. Cooking Oil
- 2 Dry green Bay Leaves
- 1½ Tsps. Garam Masala
- 1½ Tsps. Corainder Powder
- 1¼ cup Water from a recently boiled kettle
- 1 Tsp. Sugar
- Salt to Taste
Method:
- In a pan heat 1 tbsp. oil. Add sliced onions. Fry till golden brown
- Add the grated coconut ,and ginger-garlic paste to the onions
- Add 1 Tbsp. of the onion-garlic or kanda lasun masala now if using it or just add the dry red chillies. Crush them by hand before adding to the mix. Fry for some more time till coconut turns slightly brown
- Turn the heat off. In a food processor or mixer blend to make a paste. Add some water to help with the blending.
- In the same pan add the remaining oil. Add the bay leaves & recently blended paste of onions & coconut & sugar
- If using the onion-garlic masala add the remaining to the mix. If not then add the minced or grated garlic to the mix at this stage
- Fry everything together till the mixture releases oil from the sides
- Add coriander powder, garam masala
- Fry or cook for some more time
- Now add some water from a recently boiled kettle. Stir everything together. Add the remaining water slowly and keep cooking the gravy to the consistency you want
- Add the meat/veggies/fish
- Cover with a lid & Let it cook
- A thin film of oil should float on top when you open the lid
Serve with steamed
rice or brown bread or some butter roti’s
