Kerala Curry from Munnar Fragrant Nature Hotel Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Follow the accompanying photo from top to bottom, starting with the right hand column and then moving to the left, column by column. The use of ingredients follows the photo.
2 TB Coconut oil
1 tsp black mustard seeds
1 tsp fennel seeds
Chili pepper - red, rehydrated - see photo, add according to taste
Fresh green chili pepper - sliced crosswise (they are not too hot), add according to taste
1/4-1/2 cup Chopped tomato
1/4 -1/2 cup Shallot, chopped
Curry leaves
heaping tsp Ginger, julienne cut
1 tsp Garlic, finely chopped
1 tsp Turmeric powder
1 tsp Ground Kerala chili
1 tsp Ground coriander seeds
Coconut milk
1/2 tsp salt
Vegetables-can be parcooked
Water
1/2 tsp ground fennel seeds
1/2 tsp ground black Pepper
1/2 tsp garam masala
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Directions: |
Directions:In a preheated pan/wok, melt coconut oil, add mustard seeds, fennel seeds, red and green chilis and cook for a few minutes. The approximate quantity of each spice is about 1 tsp each.
Add shallots and cook until they are browned.
Add tomato, cook for a bit.
Add curry leaves, ginger, and garlic. Continue cooking.
Add turmeric, and ground chili. Stir to combine.
Add coconut milk and parcooked vegetables. Curry will be thick, but Kerala curries are very watery. They call this "gravy". Add water a bit at a time to create a soupy consistency.
At the very end, add garam masala, ground fennel seeds and pepper. Whereas the quantity of the other spices is 1 tsp each, these last 3 use half that quantity each (1/2 tsp each). |
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Personal
Notes: |
Personal
Notes: Not all measurements are precise. To a certain degree, you must cook this by look and feel.
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