TOTAL TIME (PREPPING & COOKING)

Stove top - 50 minutes

Thermomix - 50 minutes

Slow cooker - varies

 

YIELD

Approx 1.25 lt of curry sauce to go with 1.5 kg raw meat, seafood or vegetables.

 

SAUCE INGREDIENTS

25 ml sunflower oil

100 g onion peeled

25 g garlic

1 sachet Chilli Farm's goan curry spice mix

60 g tamarind paste

250 g coconut milk powder Ayam or Maggie

500 ml water

Slow cooker with meats

• Reduce water to 300 ml.

Onion and garlic free

• Do not add onion and garlic
• Add 5 g asafoetida (hing).

  

Note

1.Please be aware Chilli Farm's spice mix sachet includes salt.

2.The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.

 

STOVE TOP COOKING INSTRUCTIONS

Build up the curry flavour by adding ingredients at various intervals of cooking process. Cook the meats/veggies separately then simmer in the sauce. Prepare full sauce recipe and freeze surplus in portions to suit your needs. Scroll down for information on cooking meats or vegetables.

 

1.Gather all ingredients.

2.Chop peeled onions to a puree consistency. About 45 seconds in a food processor or a blender, set aside.

3.Blend garlic to a smooth paste. Use water as required. Water used is from the total water amount from the recipe, set aside.

3.Heat oil in a sauce pan.

4.Add onion and cook until it turns light brown.

5.Add garlic paste and cook until oil comes to the top.

6.Add spice mix sachet and cook on low flame until oil comes to top. If it is sticking to the pan then add a little water from the total water amount from the recipe.

7. Add coconut milk powder, tamarind paste and water cook until small bubbles start to raise.

8.Switch off the flame, stir well rest it on closed lid for 10 minutes.