Coconut Curry or Thengacurry
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 people
Ingredients
To grind
  • Coconut, grated- 1 cup
  • Green chilies- 1 or 2
  • Fresh ginger- 2-inch slice
  • Cumin seeds- ½ tsp
  • Turmeric powder- ¼ tsp
  • Water- ½ cup or enough to make a smooth paste
Other ingredients
  • Coconut oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Red dried chilies- 2
  • Curry leaves- 1 sprig
  • Water- ¼ cup
  • Salt- 1 tsp
Instructions
  1. To a blender jar add the above-mentioned ingredients 'to grind' & grind to a smooth paste.
  2. Place a claypan or non-stick pan over medium heat.
  3. Add oil, when the oil turns hot, add mustard seeds, let splutter.
  4. Add dried red chilies and curry leaves, saute for a few seconds.
  5. Lower the flame and pour the ground coconut to the pan.
  6. Rinse the blender jar with ¼ cup water & add the water to the pan.
  7. Don't make this curry too watery.
  8. Add salt and combine well.
  9. Cook the coconut curry over low heat for a few minutes, don't let the curry come to a boil.
  10. Take the pan off the heat and keep it covered.
  11. This coconut curry goes really well with spicy fish curry and rice, pour the fish curry and coconut curry over the rice, combine well & enjoy. Or have it with rice & pickle.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/easy-to-make-coconut-curry-or-thengacurry-south-indian-recipe/