Keralan Coconut curry
INGREDIENTS
- 500g Chicken, cubed (see below for alternatives)
- 15g Ginger paste.
- 15g Garlic paste
- 1 tsp Salt, to taste
- 1 tsp Lemon Juice
- 15g (8½ level measuring teaspoons) Mrs Balbir Singh’s Keralan Coconut Curry blend
- 1 Medium Onion, chopped
- 1 tin Coconut Milk
- 1 tbsp Oil
- 60ml Water
- 1 tsp Salt, to taste
- 1 tsp Lemon Juice
Protein
- Firm White Fish, cut into chunks
- Prawns
- Chicken
Vegetables, a medley of your preferred ones. Perhaps potatoes, spinach, cauliflower, sweet potatoes, peas, bell peppers
METHOD
- Heat the oil and fry the onions for approx 7-8 minutes or until the onions are translucent
- Add the proteins, ginger, garlic and spice blend, stir well and cook for 3-4 minutes.
- Add the water and cook until the protein is done. Approximately 8-10 minutes depending on which proteins you are using.
- Add the coconut milk, stir and then cook covered for 4-5 minutes on low to medium heat.
- Add lemon juice, stir and switch off the heat
To serve, sprinkle with finely chopped fresh coriander leaves. Perfect with steamed Basmati rice.
