This was inspired by a Malaysian dipping sauce I tried out when I was living in California. I used to have these with oil dipped roti’s ! well those unhealthy eating days are behind me and I love making those unhealthy favourites of mine healthy-fied.!
5 heaping tbsp of freshly grated coconut or desiccated coconut
2 green chillies
1 cup of pure thick coconut milk
1/2 cup vegetable or chicken stock
1 onion chopped
3-4 garlic cloves crushed
Small piece of ginger cut
1 cinnamon stick
Few cardamom pods
2 tsp curry powder of choice and 2 tbsp chilli flakes
Few sprays of oil
Use a pestle and mortar to make a paste using cardamom seeds, curry leaves, garlic, ginger , green chillies.
In a clay pan or a skillet, add few sprays of oil.
Once the oil is heated, add the onions, and the curry leaves paste you made.
Keep sautéing until onions are lightly brown.
Add chilli flakes and continue to stir.
Add the freshly grated coconut and saute for a minute.
Finally, add the coconut milk and the stock and boil until it makes a thick curry sauce.
Add salt to taste and enjoy!