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Here’s basic and quick coconut curry recipe which you are going to love. Have it in lunch or dinner – it tastes amazing, always. Don’t forget to try this recipe! <\/p>\n

Ingredients:<\/p>\n

Coconut oil \u2013 3 tbsp
\nDry red chilli \u2013 1 no
\nMustard seeds \u2013 2 tsp
\nFenugreek seeds \u2013 1 tsp
\nGreen chilli \u2013 1 no
\nCurry leaves 1 sprig
\nGinger chopped \u2013 1 tbsp
\nGarlic chopped \u2013 1 tbsp
\nOnion sliced \u2013 \u00bd cup
\nTurmeric \u2013 \u00be tsp
\nChilli powder \u2013 1 tsp
\nCoriander powder \u2013 1 tbsp
\nSalt \u2013 to taste
\nTomatoes chopped \u2013 \u00bd cup
\nPepper powder \u2013 \u00bd tsp
\nWater \u2013 1 cup
\nCoconut ilk (thin) \u2013 \u00bc cup
\nCoconut milk (thick) \u2013 \u00be cup
\nTamarind water (thick) \u2013 2 tbsp<\/p>\n

Steps:<\/p>\n

Heat a pan and add coconut oil. Add dry red chilly, fenugreek seeds, mustard seeds and let them splutter. Now add chopped green chilli, curry leaves, ginger and garlic chopped. Sauce for a minute.<\/p>\n

Add onions and sauce them for 2 mins. Add turmeric, chilli powder and coriander powder. Stir and quickly add tomatoes. Sprinkle salt and pepper powder & cook for 8 mins approx. Add a cup of water and some thin coconut milk.<\/p>\n

Cook for 5 mins, and then add thick coconut milk. After a quick boil add tamarind water. Bring to a quick boil again and remove. Our basic coconut curry is ready.<\/p>\n

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