This is a great stand-by aromatic, mildcurry with loads of flavour. I whizz it in a mini food processor and store in the freezer, like ginger and take a teaspoonful at a time to use in mild curries
12 tbs of curry powder. 12 cups (480ml) of vegetable stock. 11 cup (240ml) of light coconut milk - 7. 1a handful of chopped fresh coriander (cilantro) - optional. 1salt and pepper to seasonPierce sweet potato and place in the microwave and cook for approx 6 mins until soft, set aside and allow too cool slightly, then remove flesh from skin and mash roughly with a fork. 1Add the onion and fry for a few minutes until softened. 1Add the garlic, ginger and cumin seeds and fry for a further couple of minutes. 1Add the red pepper and fry for a further minute. 1Add the sweet potato andcurry powder and stir to combine. 1Add in the stock, coconut milk, zucchini, cauliflower and sweetcorn. 1Bring to a boil, then reduce heat cover and simmer for 10 mins. Remove lid and let simmer uncovered for an additional 5 m the ns until sauce has thickened. 1Stir in some chopped coriander (cilantro). 1Season with salt and pepper as needed
I decided to make a vegetablecurry for myself and a chicken curry for my boyfriend (I'm not vegetarian so there was no problem with cooking it in the same pan)
Once the fish is cooked and the gravy is thick, add thick coconut milk and swirl the pan lightly. Traditionally an earthern pot (മീൻ ചട്ടി) is used and this imparts the classic flavour to the fish mappas
A great source of hidden vegetables (peas in the rice, spinach and lentils in the curry) and a great source of protein (chicken and lentils) but the best thing was, even though it was mild for me, it was still flavoursome and my son LOVED it
In summer I like a big bowl of my slow cooker coconutfishcurry with plenty of vegetablesand no other accompaniment, whereas in winter it will be served with steamed rice, using a spoon to finish every last bit of the coconut milk sauce
This curry is something I long for and she has so many varieties of fish curries that I have already posted recipes - Tamarind fishcurry, Coconutfishcurry, Mango fishcurryand today I am sharing with you a quick & easy fishcurry that does not call for any coconut
This curry has a malabar touch to it because of the usage of coconut oil andcoconut milk. I just love the aroma and flavor coconut milk and oil imparts to the dishes
Heat a little coconut or vegetable. coconutandcoconut milk, plus the mango chutney and tomato paste. This curry was wolfed down by her - and merely picked over by him, but he was quite ill, so that may have been why
Check that the vegetables in your curry are tender, and serve with a portion of rice. This is a "leave it in the oven and forget about it for a couple of hours dish" - the kind I like
I was looking for inspiration for a fantastic thick chunky vegetarian curry recipe, but none particularly appealed to me, So, once again, I fell back on my own inspiration and wanting of good healthy food
I remember that she had made it with coconutand plenty of fresh curry leaves and mustard seeds. Curry is only a kind of dish which has a lot of sauce or gravy in it, (and not the only dish that Indians eat)
Pour in a couple of tablespoons of oil and blitz to a stiffish paste. I’d promised Mum and Dad I’d take them to John Lewis today to use their cake and coffee vouchers – and inevitably knew they would like to have a look round the adjoining Sainsbury store too
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