| 1 Soak half the grated coconut in 1 cup
warm water for 30 minutes, then put it into a blender
to obtain the first extract of milk. Strain and reserve. Then put
the coconut and 2 cups warm
water into a blender and belend. Drain the second extract.
2 Peel and coarsely chop the ginger and garlic.
3 In a frying pan, over a low heat, put 1 tablespoon of the
oil just to grease the pan and saute the remaining coconut for 5
minutes. Remove from the heat and set aside.
4 Add another tablespoon of oil just to grease the pan and
saute the red chillies for 1 minute, then add the coriander, mustard
and fenugreek seeds, the cinnamon, cumin seeds, peppercorn,cloves
and turmeric, in this order. Stri continuously. One minute after
putting in th last item,remove from the heat.
5 Put these spices into a blender with the gingeer and garlic,
the fried coconut, the tamarind,halt the onion and 1/2
cup of the second coconut milk and blend to make a smooth paste.
This will take at least 5 minutes.
6 Heat 3 tablespoons of the oil in a cooking pot. Saute the
remaining chopped onion until medium-brown; this will take about
10 minutes.
7 Add the spice paste together with a little water and saute
for 3 minutes, then add the chicken and saute for a few minute.
After 5 minutes add the second exstract of coconut milk and salt
to taste. Add 1 cup water. Cook on a low fire, covered, until the
chicken is almost dot, then add the first extract of coconut milk
and the curry leaves, and simmer for just 1 minutes.
Lamb, boiled eggs and mixed vegetables or single vegetables,
like baby okra or big chunks of caulifower together with large pieces
of potato, can be prepared in the same ways. |
