Basic Coconut Curry Preparation.

INGREDIENTS:
2 Onion (chopped in squares or lengthwise)
2 Tomato (chopped in medium squares)
2 cloves of garlic
1/2 tbspn of ginger (chopped finely or grated)
1-2 Green chillies
1-2 tbspn of oil (for the onion tomato sauce)
Salt as per taste.

1/2 cup of desiccated coconut. You can also use fresh grated coconut.

SPICES:
1 clove
1 small cinnamon
6-8 whole black peppercorns.

1/2 tspn red chilly powder
1/4 tspn turmeric powder
1/2 tspn garam masala
1/2-1 tspn dry mango powder
1/2 tbspn coriander powder

METHOD:
STEP 1: Coconut preparation.
Heat oil in a pan. (You need very little oil for this around 1/2 tspn should be good)

When the oil becomes hot add the clove, peppercorns and cinnamon stick and stir fry on medium low flame for 30 seconds to 1 minute or so till they sizzle.

Add the desiccated coconut and switch off the gas. Roast the coconut stirring continuously or else the coconut will turn very brown and get burnt.

Once its a little brown (not too brown) keep it aside.

STEP 2: Preparing the onion-tomato sauce.
Heat 1-2 tbspn of oil.

Once the oil is hot add the chopped ginger and garlic and let them sizzle.

Add the onions

Add green chillies and cook on a medium flame.

Add salt (do not leave it unattended and keep stirring every 30 seconds so it does not get too brown or burnt since it is on a medium flame).

The onions should be brown in color now.

Add tomatoes.

Stir well.

Add turmeric powder.

Add coriander powder.

Add red chilly powder.

Add dry mango powder.

Add garam masala.

Cook till all the tomatoes are soft and mushy.

Grind the coconut prepared in STEP 1 with the onion-tomato sauce prepared in STEP 2.

Use very little water for grinding adding 1 tbspn at a time so that its just enough for the grinding process to start. What we need to make is a thick puree and not a thin one.

Once it starts grinding stop adding any more water and make sure the peppercorns, clove and cinnamon (that were added in the coconut preparation) have all got ground well.

The puree is ready.

I dilute this puree with water (to the consistency I want thick or thin) and use it in different curries like:
Egg curry
Tofu curry (recipe is on the blog)
Paneer curry (recipe is same as tofu curry.Just replace tofu with paneer).
Egg plant (Bhaingan) curry (recipe is on the blog)
Chicken/fish curry
Garnish with fresh coriander after its prepared. It can be served hot with Rice or Roti/Paratha.

Whenever I make this puree I make a little more(especially on weekends and use it on a busy week day) so I can freeze the extra and make a different curry afer 2-3 days.



“Physical fitness is not only one of the most important keys to a healthy body, it is the basis of dynamic and creative intellectual activity.” ~John F. Kennedy