This one is a versatile curry: mild and creamy and great to pair off with spicier accompaniments like prawn pickle or fried fish. It provides a great base note to the meal while holding its own in the taste department.
One of my personal favourites with hot steaming and slightly sticky pressure cooked rice.
This version serves 2.
1 small bunch of fresh coriander leaves (about 50-75 grams)
¼ cup grated coconut
1 medium green chilli
1 teaspoon cumin seeds
salt to taste
200 mls of thick coconut milk
a pinch of turmeric
1 teaspoon rice flour
- In a food processor, grind to a fine paste the grated coconut, coriander leaves, green chilli, salt, cumin seeds.
- In a pan, pour the coconut and coriander paste.
- Dissolve a teaspoon of rice flour in a few tablespoons of coconut milk. Add this back to the rest of the coconut milk and whisk to make sure there are no lumps.
- On a mild flame, add in the coconut milk and add a pinch of turmeric. (The turmeric is just enough to bring out the gorgeous green in this curry.)
- Let simmer on a low flame to ensure that the coconut milk does not split or curdle.
- When it is about to come to a boil, turn off the gas and take it off the flame.
- Enjoy with steaming hot rice.
- Increase the number of chillies to spice it up as per your taste.
- The turmeric in step 4 is merely a pinch. It’s just enough to bring out the gorgeous green in this curry
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