This week I am sharing a delicious Onion and Coconut Curry base recipe that can be made in advance and stored in an airtight container. You can use any veggies or meat and make a delicious curry on hectic weekdays.It is very quick and easy recipe that is a keeper for sure. It is a little different from the normal Onion Tomato gravy. You will not be disappointed ,I bet.
My Older one always wants a curry for dinner. This curry base comes in handy. I make different curry base. Let me know in case you want me to share more curry base recipes. I will be glad to do so. This is one of our favorite curry base. I make 2 types of curry base on a weekly basis for the following week. It is a breeze to make curries in a jiffy with these curry base.
What is This week’s Foodiemonday Bloghop Theme?
This week’s Foodiemonday Theme #DesiBaseCurries is suggested by me. My humble contribution to our theme is this Onion and Coconut Curry Base. I am eagerly looking forward to the all recipes that will be shared by my co bloggers . I am excited ….Are You???
Recipe for Onion and Coconut Curry Base:
4 Medium Size Onions
1/2 Cup freshly grated Coconut
1 Fresh Red Chilli
2 Green Cardamoms
1″ Cinnamon Stick
1/4 Tsp Pepper Corns
1.5 Tsp Kashmiri Red Chilli Powder
1 Tsp Khus Khus / Poppy seeds
1 Red Bell Pepper
Salt to taste
1/4 Tsp Turmeric / Haldi
1 Tsp Ginger Garlic Paste
1 Tsp Jeera / Cumin
4 Tsp Oil
1 Tsp Coriander Powder
2 Tsp Butter
1/2 Cup Water
Roughly Chop the onions and red bell pepper
Heat a wide bottom pan. Add 3 tsp Oil.
Once the oil is hot add Cardamom ,Pepper corns, Cloves ,Jeera and Cinnamon.
Add Red chilli , ginger garlic paste and chopped onions. Once the onions are slightly browned add the chopped bell pepper.
Allow it to cook on medium flame for 7-8 minutes
Once the onions and bell pepper is nice and soft add grated coconut, haldi, 1 tsp chilli powder, coriander powder, cashews.
Mix well and allow it to cook for another 5 minutes .
Lastly add poppy seeds and mix well.
Let is cook for another 5 minutes and then switch off the flame.
Once the mixture is cooled blend it to a fine paste.
In the same pan add oil and butter. Pour this blended mixture , add 1/2 cup water and cook for 3-4 minutes until the oil starts to leave the sides.
Allow it cool completely.
Store in an air tight jar and refrigerate.
You can add green or yellow bell pepper in case you don’t have red one.
Add tamrind pulp or tomato or dry mango powder in case you want to add some sourness to the curry
You can use coconut milk or coconut cream in case you don’t have fresh coconut.
Adjust spice level to suit your taste.
Always use a dry spoon and refrigerate the remaining curry base