Coconut Masala Paste For Curries

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This is my safe base as I’d like to call it. After a day’s work, I’d like to get done with cooking for dinner in minimum time so I can unwind and rest well before a good night’s sleep. This masala really helps my cause. For a quick curry I cook vegetables or chicken in this paste along with coconut milk, stock or just water. Sometimes I add chopped tomatoes and tamarind pulp for some sourness while cooking the curry.

Ingredients for the ground masala:
6 – 7 dried red chillies – I used Kashmiri because they give more colour than heat
4 cloves garlic
1 inch piece of ginger
1 tsp turmeric
1 cup grated coconut or 1/2 cup coconut pieces

Optional: peppercorns, coriander seeds, cumin seeds

Method for the masala:
1. Saute all ingredients one at a time in 1 tbsp oil or ghee.
2. Grind to a fine paste with water.
3. Use immediately or store in air tight container in the fridge.

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