Thick coconut milk (1st extract) - 1/2 cup OR 4 tsp coconut powder + 1/2 cup water
Thin coconut milk (2nd extract) - 1 cup OR 3 tsp coconut powder + 1 cup water
Coriander leaves, chopped for garnish
Juice of 1/2 lemon or 1 tsp
Salt- 1 tsp
Oil- 3 tbsp
Instructions
Preparation:
Slice the onions and chop the ginger, green chilies & coriander leaves.
Crush the garlic cloves with skin.
Prepare coconut milk- 1 cup thick and 1 cup thin.
Process:
Heat oil in a pan or Kadai.
Add the whole spices and when the spices splutter, add the curry leaves.
Give a stir and add the sliced onions. Fry for 1-2 mins and then add the salt. Fry on medium heat for 5 mins and then add the turmeric powder. Mix well and fry for 1-2 mins till the onions are translucent.
Now add the chopped ginger, 4 whole crushed garlic, and the chopped green chilies. Mix and fry on medium heat for another 1-2 mins till the onions start to turn light brown.
Add the meat pieces, mix & fry on high heat for around 2 mins.
Continue to fry the meat on medium heat for around 6-8 mins mixing it till the meat is well browned.
Add 1 cup of thin coconut milk and 2 cups of water. Also, add 3/4 tsp pepper powder. Water should be sufficient to cover the meat.
Cook covered on low heat for 45-60 mins till the meat is tender. Remove lid and mix it a few times in between.
Alternatively, transfer it into a pressure cooker and pressure cook till 4 whistles.
Add the thick coconut milk and water as per the consistency required.
Add the fennel powder, mix well and cover and simmer on low heat for another 10 mins.
Check seasoning, garnish with chopped coriander leaves and add 1 tsp lemon juice to finish.
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