Curry Sauce with milk coconut recipe

Curry Sauce with milk coconut recipe

Ingredients:

Sunflower oil - 5 tbsp
Mustard seeds - 2 tsp
Ginger - 30 g
Curry leaves - 11 beams
Fenugrec - 1 tsp
Onions - 3 heads
Paprika - to taste
Turmeric - 1 tsp
Tomatoes - 6 pieces.
Water - 1 cup$
Salt - 1 tsp
Chili - 3 pieces.
Coconut milk - Bank 1

Curry Sauce with milk coconut recipe

Preparation:

1. A small skillet over medium heat supply, add sunflower oil, mustard seeds, fenugrec and a handful of curry leaves. Mix Gently .
2. Chili remove seeds, cut into thin strips, put in a pot. Fresh ginger peel and grate. Add to the pan and mix with the remaining spices.
3. Onions chop, add to the mixture, stir. Then add the paprika and turmeric. Peel Tomatoes , chop and grind - for speed you can do it in a blender. And also send in a saucepan.
4. Pour into the pan a glass of water, add salt, then the coconut milk and mix gently. Leave on for five minutes to cook the sauce over medium heat.

5. Hot ready to pour the curry rice, fish or chicken and serve immediately on the table. Or cool, clean and store in the refrigerator for a couple of days.

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