Ingredients Jump to Instructions ↓

  1. 2 cups 186g / 6.6oz Chopped fresh coconut

  2. 1 1/2 cups 355ml Water

  3. 2 tablespoons 30ml Butter

  4. 2 tablespoons 30ml Grated fresh ginger

  5. 6 Garlic - minced

  6. 1 Onion - chopped (medium)

  7. 1 tablespoon 15ml Crushed dried hot chiles

  8. 1/2 tablespoon 7 1/2ml Ground coriander

  9. 1 teaspoon 5ml Dry mustard

  10. 1 teaspoon 5ml Ground cinnamon

  11. 1/2 teaspoon 2 1/2ml Ground turmeric

  12. 1/2 teaspoon 2 1/2ml Ground cumin

  13. 1/2 teaspoon 2 1/2ml Fennel seeds

  14. 1/2 tablespoon 7 1/2ml Sugar

  15. 1/4 cup 59ml Water Salt and crushed dried hot chiles - to taste

  16. 2 tablespoons 30ml Peanut oil

  17. 2 tablespoons 30ml Water

  18. 1 tablespoon 15ml Carrot (large) Cut into 1/4" diagonal slices and blanched

  19. 2 Slim dried red chiles (small)

  20. 1 Red bell pepper Seeded and cut into thin rings

  21. 2 Fresh hot chiles (small) Seeded and cut into thin rings

  22. 1 Yellow summer squash (small) Cut into 1/4" slices

  23. 6 Green onions and 3 tops Cut into 2-inch lengths

  24. 3 tablespoons 45ml Minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put the coconut and 1 1/2 cups of water in the blender and whir until a puree is formed. Set aside. Melt the oil and butter together in a heavy saucepan or skillet over moderate heat. Add the ginger, garlic, and onion and saute until the onion is translucent. Adjust heat to prevent browning. Add all the remaining masala ingredients except the water, salt, and crushed chiles and stir to incorporate with the oil and onions. Cook for about 1 minute. Add the water and, stirring constantly, cook over low heat for about 5 minutes. Add the coconut puree, stir well, and cook for another 2 to 3 minutes, stirring to prevent scorching. It if appears too dry, add water 1 tablespoonful at a time until a very thick sauce results. Taste and add salt and more chiles to taste. To cook the vegetables, heat the oil and water in a large wok or skillet over high heat. Add the vegetables one at a time in order given and stir fry each for abut 40 to 60 seconds before adding the next one. Add the cilantro and toss. Spoon in the masala, toss gently, and taste again for seasoning. Stir gently over high heat, for about 1 minute.


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