1/4 cup of butter or oil (or combined, butter and oil)
1 TBSP of the South Indian Curry masala
a can of coconut milk (Variations of this below)
juice of 1 small lemon
Melt the butter and/oil in a thick bottomed pot on medium heat.
Add the chopped onion, stir regularly, and cook until translucent (5 minutes approx.
Add meat or fish, let brown a little on all sides.
Add the masala, stir and coat everything.
Add the coconut milk and combine thoroughly.
Reduce to a simmer until meat/fish is cooked.
In the last moments before serving add the lemon juice and tear off some coriander leaves add to the curry.
Add cayenne, chilli, or hot sauce if you want the dish to have more heat.
Variations/options on this dish:
Instead of the coconut milk, you can use 400ml (1.5 cups) of chicken, veg, or fish stock. Use a small can of tomato paste (5.5 fl.oz - 156ml). OR;
Use the coconut milk AND tomato paste. OR;
In addition to, combined with, or instead of meat/fish, use plantains. Use 2-3 large green plantains, cut into 2 cm slices with the skin on. Boil for about 40 min. When done, peel, and chop into 1 cm chunks, add to curry.
With #3, you can buy packets of frozen grated or mashed cassava. Defrost packet in hot water and use about 1/3 of the packet (approx: 150g). Add this to curry once the broth has been added (it's a bit too rich with coconut milk) and it acts as a thickening agent with loads of nutrients. You may need an extra lemon, and more coriander leaves, as cassava is quite starchy.
More than just a curry powder, this masala was a mainstay family secret! It’s designed to be used either completely on its own, make chicken, goat, or fish curry, channa dhal, green moong and dill, quick fry green beans, plantains & cassava, or add it wherever curry powder is called for. Probably the most versatile Masala we have!