Curry Gravy for Roti Canai
2 shallots, roughly chopped
2 cloves garlic
1-2 dried red chilis
Whole spices (1 small piece cinnamon, 1 star anise and 2 cloves)
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon sugar
1 teaspoon red chili powder (kashmiri)
Salt to taste
1/4 cup oil
2 cups coconut milk (or 1 cup coconut milk and 1 cup heavy cream or use broth)
2 potatoes, chopped and peeled
juice of 1/2 lemon
Add shallots, garlic, dried red chilis and whole spices to a grinder with 1/4 cup water and grind to a paste.
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.