Member recipe by pbrady78
This famous traditional Indian sauce is used on vegetables, beef, chicken and pork. You can also make this sauce early in the day and heat it up before serving.
- Â½ tsp cumin seeds
- 2 or 3 whole peppercorns
- 16 fresh curry leaves (if dried, use 48 leaves)
- 2 sticks cinnamon
- 3 whole cloves
- 4 cardamom pods, slightly bruised (use the side of your Chefs knife)
- 1 medium onion, finely chopped
- 2 inches/5cm fresh ginger, grated
- 1 large clove of garlic, cut up
- 40g/about 2 cups (packed) cilantro leaves (fresh coriander).
- 1 tbsp chopped fresh mint
- 4 cloves garlic, chopped
- juice of 1 lime
- 1 tbsp sugar
- 2 to 6 green chilies, halved and seeds removed
- Â½ tsp salt
- 1-2 tbsp water
- 1 tbsp ground cashew nuts
- ÃÂ¼ tsp turmeric
- 2 plum tomatoes, chopped
- 2 tbsp olive oil
- 2/3 cup coconut milk
- Heat the oil in a sauce pan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
- Stir in onion and cook for about 10 minutes until golden and soft.
- Add ginger and garlic and cook for about 2 minutes.
- Optionally, stir in ground cashew nuts, chilies, and coriander mixture and cook for 2 minutes.
- Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
- Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth.
- Return to the pan and add the coconut milk. Simmer for 10 minutes.
- The sauce is now done. You can serve it immediately, spooning over meat or vegetables, or reserve it until later, heating it up before serving.
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