This is a Goan coconut based curry that can be used to make fish or vegetables. I have tried making it with a variety of vegetables and it was delicious.
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Ingredients:
1-2 tbsp oil
Florets of 1 small cauliflower (approx 200g)
Florets of 1 small broccoli (approx 200g)
6-8 Ladyfingers/Okra
1 Large carrot, cut into matchsticks
1 large potato, cubed
6-8 de-veined prawns (optional for vegetarians)
4 green chillies
2-3 garlic cloves
1 inch ginger
1 onion, chopped
1 tomato, chopped
1 tin coconut milk
2-3 tbsp desiccated coconut (can use fresh)
1/2 tsp whole cumin seeds
6-8 black peppercorns
2 tsp coriander seeds
1 tsp turmeric powder
1-2 tbsp fresh coriander
Pea sized tamarind, soaked in water
Salt & Pepper for seasoning
Method:
1. In a blender, grind together the coconut (milk + desiccated), 2 green chillies, garlic, ginger, cumin, coriander seeds, peppercorns,turmeric, fresh coriander and tamarind water into a smooth consistency.
2. In a saucepan, heat oil. Fry the chopped onions until translucent. Add tomatoes and fry until soft and oil starts to separate.
3. Pour in the ground masala, simmer on slow fire. Season well. Bring to a boil.
4. Add the chopped potato and carrot first and cook for couple of minutes. Add the prawns.
5. Add the remaining vegetable and 2 slit green chillies. Season if required. Add little water if more gravy is required. Cook until gravy is thickened and the vegetable is tender. Do not overcook the vegetable.
.JPG)
Ingredients:
1-2 tbsp oil
Florets of 1 small cauliflower (approx 200g)
Florets of 1 small broccoli (approx 200g)
6-8 Ladyfingers/Okra
1 Large carrot, cut into matchsticks
1 large potato, cubed
6-8 de-veined prawns (optional for vegetarians)
4 green chillies
2-3 garlic cloves
1 inch ginger
1 onion, chopped
1 tomato, chopped
1 tin coconut milk
2-3 tbsp desiccated coconut (can use fresh)
1/2 tsp whole cumin seeds
6-8 black peppercorns
2 tsp coriander seeds
1 tsp turmeric powder
1-2 tbsp fresh coriander
Pea sized tamarind, soaked in water
Salt & Pepper for seasoning
Method:
1. In a blender, grind together the coconut (milk + desiccated), 2 green chillies, garlic, ginger, cumin, coriander seeds, peppercorns,turmeric, fresh coriander and tamarind water into a smooth consistency.
2. In a saucepan, heat oil. Fry the chopped onions until translucent. Add tomatoes and fry until soft and oil starts to separate.
3. Pour in the ground masala, simmer on slow fire. Season well. Bring to a boil.
4. Add the chopped potato and carrot first and cook for couple of minutes. Add the prawns.
5. Add the remaining vegetable and 2 slit green chillies. Season if required. Add little water if more gravy is required. Cook until gravy is thickened and the vegetable is tender. Do not overcook the vegetable.
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