I made this dish with eggs for my brother but I’ve been told it also goes brilliantly with fish. The sauce itself is vegan and it’s entirely up to you what you want to put in itBasically it’s a magical curry sauce which goes well with whatever you chuck in it. Kinda like a stylish version of a korma sauce (which can also be hot)
1/2 tsp turmeric powder
1/2 tsp mustard seeds
A handful of curry leaves
Garlic (to your preference)
A splash of oil
1/2 tsp coriander powder
1 tbsp Sambhar masala
1 1/2 tbsp desiccated coconut
1/2 can of coconut milk (optional)
A bit of lemon juice
Chilli powder (again, dependent on how hot you want it)
Salt to taste
1) Fry garlic and onions in some oil. I like this dish very garlicky so I haven’t specified how much garlic to put in. I used a tablespoon of garlic paste.
2) Throw in mustard seeds and curry leaves and leave for 30 seconds. Enough for the seeds to pop but not to fry the curry leaves.
3) Add turmeric, coriander powder and sambhar masala. Leave to cook until you see the fat escape from the oil. Just a couple of minutes, don’t burn the sauce. Add desiccated coconut and roast the mixture.
At this point you can simply add water, lemon juice and hard boiled eggs if you’d like a low fat version. If you’re looking for a gorgeous korma then add coconut milk too. As we like our dishes hot I used a lot of chilli powder and the outcome was a gorgeous creamy coconut garlic and chilli curry
Admittedly this doesn’t look very appealing but that’s because I’m shit at photography. Trust me it looked and tasted beautiful.