Curry Gravy for Roti Canai
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Category
Appetizer
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
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2 shallots, roughly chopped
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2 cloves garlic
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1-2 dried red chilis
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Whole spices (1 small piece cinnamon, 1 star anise and 2 cloves)
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1 teaspoon curry powder
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1/2 teaspoon turmeric
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1/2 teaspoon sugar
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1 teaspoon red chili powder (kashmiri)
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Salt to taste
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1/4 cup oil
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2 cups coconut milk (or 1 cup coconut milk and 1 cup heavy cream or use broth)
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2 potatoes, chopped and peeled
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juice of 1/2 lemon
Paste
Directions
Paste
Add shallots, garlic, dried red chilis and whole spices to a grinder with 1/4 cup water and grind to a paste.
Make Curry
Par boil the potatoes. You can put them in a bowl of water in the microwave and cook for 3 minutes until soft.
Heat oil in a medium saucepan and add the paste. Cook on high for 3 minutes. Add all the other spices and salt and stir to combine. Lower heat to low until the oil is incorporated and you have a thick paste.
Add par boiled potatoes to the paste and stir to cover the potatoes in the paste. Let it sit for 5 minutes with the masala.
Add coconut milk and cover for 10-15 minutes or until the potatoes are fork tender.
Add lemon juice. Stir to combine.
Serve with warm fresh roti or paratha.
Looks delicious!
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