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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
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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