Ingredients
1/3 cup unsweetened shredded coconut
1/4 cup minced onion
2 garlic cloves
2 serrano chiles
1 1/2 Tbs minced fresh ginger
1/3 cup + 3/4 cup coconut milk
3 Tbs oil
1/2 tsp mustard seeds
8 curry leaves
2 tsp ground fennel
1 Tbs ground coriander
1/4 tsp ground
cardamom
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp ground fenugreek
1 Tbs tamarind concentrate
2/3 cup water
1/2 cup chopped canned tomatoes, drained
Pinch of sugar
GARNISH
Cherry tomatoes
Cilantro
Preparation
In a food processor combine shredded coconut, onion, garlic, chilies and ginger with 1/3 cup coconut milk and process to a paste.
In a deep skillet, heat oil + mustard seeds and curry leaves and cook abt 1 min. Add coconut paste and cook abt 4 min. Add fennel, coriander, cardamom, turmeric, cayenne and fenugreek and cook 5 min.Add remaining coconut milk and tamarind paste, water, tomatoes and sugar. Bring to simmer for 10 min.
Can be served with cooked chicken, chickpeas, paneer.
