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 ginger, garlic to a smooth paste. Use water as required. Water used is from the total water amount from the recipe, set aside.
4. Ground cashews using a food processor or a blender to a fine paste state, set aside. Water used is from the total water amount from the recipe, set aside.
5.Warm coconut oil in a saucepan.
6.Add onion and cook until it turns light brown.
7.Add ginger/garlic paste and cook until melted butter comes to the top.
8.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.
9.Add tomato paste and coconut cream and cook until small bubbles start to rise.
10.Add remaining water and cook until small bubbles start to raise.
11.Add cashew paste and jaggery powder then cook until bubbles start to raise rapidly. Keep adding in small amounts of cashew and whisk to ensure there are no clots.
12.Switch off the flame and add honey. Stir well rest it on closed lid for 10 minutes.