COCONUT MASALA

This sauce is pretty addictive, is a hit with adults and kids, and is very quick to make. It's mild, fragrant, creamy and extremely satisfying. What I like about this curry is that you can make the sauce base and adapt it however you wish. I use Sainsbury’s coconut cream or blue dragon (available online) as they're a good sized carton, not the tiny tins you often find in supermarkets. Ideally you would use cream though if you really can't get hold of any, use coconut milk, but be sure to just add a bit at a time. This sauce is probably enough for 4 portions, depending on what you bulk it out with or accompany it with. I use dried curry leaves for this recipe because they’re easier to get, if you can get hold of fresh curry leaves then even better, you could use instead of or additionally to the dried! The smell of curry leaves is definitely on my desert island smells list. Whether you fancy meat, fish, veg, pulses, paneer or you have a household of people with different preferences there are so many options for this sauce. I suggest making this sauce in big batches then you can portion, freeze and use it several different ways. I like to add greens and some green lentils to mine, then sometimes I pan fry paneer to go on top, or add some grilled chicken, or prawns just a few minutes before serving when sauce is piping hot as they cook in no time. This recipe focuses on THE SAUCE PART, then you can use preference and adventure to choose what plants and protein to add.

TO GATHER

Big spoon of ghee/ coconut oil.

1 medium brown onion, finely diced

A small pinch of:

Coriander seeds

Cumin seeds

Fennel seeds

Mustard seeds

Curry leaves, small handful seems a lot but do it

3 large garlic cloves, grated on fine setting

2cm ginger, grated on fine setting

1 small carrot, finely diced

1tbsp turmeric

1tbsp tandoori masala spice mix

2 tbsp tomato puree

1 v large tomato , quartered

350ml broth/ water

Pinch salt and pepper

1 250ml carton coconut cream

1/4 lemon squeeze

Choose your protein and plants. I like adding greens/ chard, spinach, young kale or green beans as an example, with green lentils (pre prepared then drained) plus pan fried paneer sometimes or grilled chicken. You could roast cauliflower to add to it, or just use what seasonal veg you love!

TO DO

1.Heat ghee/oil a low/medium heat in a saucepan/ large frying pan (something with a lid to use later) and and add onion. Let them sweat and until translucent and turning soft, a little browning is fine, but avoid burning. After 4-5 minutes the onions should be soft. Push them to one side of the pan, add a splash more oil/ghee to the clear side of pan.

2. Add your whole spices (mustard seeds, coriander seeds, fennel, cumin) and curry leaves, some spices may ‘pop’ thats okay. Let them release aromasand sizzle in the oil, but not burn, after half a minute or so stir the onions back into the mix.

3. Add grated garlic and ginger. Stir these through the other ingredients for a minute on medium heat. Add your ground turmeric and tandoori masala and ‘work it in’, giving it a minute to ‘see the heat’. At this stage you’ll have a sort of dry mixture, it will smell amazing.Add your tomato puree and again work it in, stiring, all through the mixture. It will almost move around the pan as one organism, like a clump of dough.

4. At this stage turn the heat to low, add carrots, and begin adding your broth/ water slowly, 50-100 ml at a time. With each set of liquid you add the paste will loosen. You want there to be a teeny bubble on the go, but not rigorous, so adjust heat accordingly if it’s not low enough.

5. Add fresh tomato, a good pinch of salt and small of pepper. When all the water/broth is added, begin to add the coconut cream and stir through the sauce to get a silky golden situation. Turn the heat to low/ medium and pop a lid on . Check it after 5- 10 minutes, you’re looking for the tomatoes to be soft enough to squash with a masher. When they are, do just that, squash em, release their acidity and add a squeeze of lemon juice. Taste, does it need more salt, more lemon? Just do it, it’s your curry, your palette! Want it more creamy? Add more coconut cream!

5. Simmer for a further 5 minutes, on a low heat and then your sauce is done. Add your chosen veg and prepped pulses/lentils. As I mentioned before, you can add prawns in just a couple of minutes before serving, if you like, or grilled chicken can be added. Or pan fry a piece of fish and place it on top of yur curry.

SERVING & SIDE DISH IDEATION

Rice /Homemade chips / Paratha (look in freezer at the supermarket for these, they cook from frozen and are my go to thing to have with curry) / Crushed popadoms on top for crunch /New potatoes boiled and smashed in a pan with butter, turmeric, white pepper and chopped spring onions, green chilli optional / Pop the curry in a burrito with rice and chosen extras from below/ Red cabbage slaw with chillies, lemon juice and fennel seeds / Celery, apple and mint salsa with fried curry leaves/ A simple raita (things mixed with or blended with greek yoghurt) try : mint leaves and cucumber /whizzed up beetroot and mint/ grated garlic, roasted turmeric tomatoes / mango chutney / lime pickle /favourite hot sauce. And / Or add a pickle- Slice some green chillis, pop them in a jar and cover with cider vinegar, a pinch salt. Leave for a few hours, bam, quick pickle. Or do the same with red onion, shallot, radish, garlic. Chuck dry spices into the pickle jar too, such as fennel or coriander seeds.