Curry Sauce

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.!

INGREDIENTS

• 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

• Curry leaves

METHOD

• 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!