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Curry spice blend ground in a mortar and pestle
3 tbsp cumin seeds
1 tbsp cardamom pods
1 tbsp coriander
4 green chillies (seeds and all)
2 teaspoon mustard seeds
------- Lightly toasted until fragrant then set aside ------
100ml olive oil
3 finely diced brown onion
3 cm crushed ginger
1 pack fresh curry leaves
1-teaspoon turmeric powder or 1cm fresh turmeric crushed looks like small yellow ginger
6 to 8 fresh ripe chopped roma tomatos, remove seeds
4-cup chicken stock
1 tin coconut milk
2 cups fresh coriander leaves
Salt & pepper to taste |
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Using a pre-heated large open sauté pan or wok, add the freshly ground spices and cook until fragrant about 2 minutes. Remove and store toasted spice. With the pot still warming up add oil, onions and ginger and cook the rawness out for 5 minutes or until fragrant. Stir in toasted spice and cook for 2 minutes and the flavours and aroma incredible. Add the tomato and stock and reduce this liquid by 1/3. Add coconut milk and simmer until it resembles whipping cream consistency and season to taste.
Always add the coriander leaves after you shut down the heat. This will infuse the taste and complete sauce.
Serve with grilled or roasted vegetables, BBQ chicken, grilled fish or over some steaming rice. |
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