This is what you need to make it from scratch-[see below]---I can't describe what it tastes like.
That's just it. Buy the sauce, steam the rest---and dip in. I think the sauce is 80% of the flavor---for a sandwich the Bread is 80% of the flavor.
½ tsp cumin seeds
2 or 3 whole peppercorns
16 fresh curry leaves (if dried, use 48 leaves)
2 sticks cinnamon
3 whole cloves
4 cardamom pods, slightly bruised (use the side of your Chefs knife)
1-2 tbsp water
1 tbsp ground cashew nuts
ü tsp turmeric
2 plum tomatoes, chopped
2 tbsp olive oil
2/3 cup coconut milk
Method
Heat the oil in a sauce pan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
Stir in onion and cook for about 10 minutes until golden and soft.
Add ginger and garlic and cook for about 2 minutes.
Optionally, stir in ground cashew nuts, chilies, and coriander mixture and cook for 2 minutes.
Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth.
Return to the pan and add the coconut milk. Simmer for 10 minutes.
The sauce is now done. You can serve it immediately, spooning over meat or vegetables, or reserve it until later, heating it up before serving.
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