Curry Sauce
Sauces and Marinades • Tajikistan
Description
To prepare chicken, fish, and other dishes, simply heat the sauce, add the main ingredient, and simmer until cooked through; fresh cilantro can be added for extra flavor. Spinach and peanuts also pair well with chicken. Curry leaves come from the Murraya tree, which grows in the southwest of Asia, and they are sold dried, which does not do justice to their aroma. However, fenugreek, also known as shamala, is quite fragrant, though it does need to be roasted, as its raw seeds can be quite bitter.
Ingredients
- Safflower Oil 5 teaspoons
- Mustard Greens 2 spoons
- Ginger 0 oz
- Curry 1 bunch
- Fenugreek 1 tablespoon
- Onion 3 heads
- Paprika to taste
- Turmeric 1 tablespoon
- Tomatoes 6 pieces
- Water 1 glass
- Salt 1 tablespoon
- Mild Chili Spice 3 pieces
- Coconut Milk 1 can
Step-by-Step Guide
Step 1
Place a small saucepan over medium heat, add sunflower oil, mustard seeds, fenugreek seeds, and a handful of curry leaves. Gently stir.
Step 2
Remove the seeds from the chili pepper, and slice it into thin strips before placing it in a pot. Peel the fresh ginger and grate it. Add it to the pot and mix it with the other spices.
Step 3
Chop the onion and add it to the mixture, stirring well. Then add paprika and turmeric. Peel the tomatoes, chop them, and blend until smooth — you can use a blender for speed. Add this to the pot as well.
Step 4
Pour a cup of water into the pot, add salt, then coconut milk, and gently stir. Let the sauce simmer for five minutes over medium heat.
Step 5
Pour the hot curry sauce over the cooked rice, fish, or chicken and serve immediately. Alternatively, let it cool, store it in the refrigerator, and keep it for a couple of days. Before serving, reheat it thoroughly.
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