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Konkani Masala Serves 7-8 For the coconut paste 1 fresh coconut (grated) 10 clo…

1 min read

Konkani Masala
Serves 7-8
For the coconut paste
1 fresh coconut (grated)
10 cloves garlic
1 inch pc ginger
1 tbsp whole coriander seeds
1 tsp whole cumin seeds
1 fresh green chilly (optional)
.
For the masala
4-5 tbsp oil
100ml tomato purée
3 onions chopped fine
1 tsp turmeric
1 tsp mustard seeds
10-12 curry leaves
5-6tbsp tamarind pulp
1 tbsp Konkani masala ( I grind my own but it’s readily available everywhere you can even use malwani masala)
Fresh coriander chopped
Salt as per taste
.
Method
For the coconut paste
Dry roast all the ingredients listed above for the paste in a heavy bottom pan for 5-7 minutes on a low flame.
Cool and grind the above mixture to a fine paste using a little water. Set aside.
.
Heat oil in a heavy bottom pan.
Add mustard seeds and the curry leaves.
Add the onions and sauté till light golden brown.
Add the tomato purée,turmeric,konkani masala,tamarind pulp & salt.
Cook well till the oil separates.
Add the coconut paste and cook for 10-12 minutes adding a little water incase it sticks to the pan.
Add in the fresh coriander leaves and cook for 3-4 minutes.
You can use the above masala for any vegetable or sea food of your choice.
I have split this masala to make Prawn & Aloo Vatana ( potato & dried green peas).

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