21) ROASTED COCONUT CURRY MASALA

ROASTED COCONUT CURRY MASALA

KONKANI STYLE CURRY MASALA

Ingredients:

1)    Dry or nearly dry coconut or full copra – 2 nos.

2)    Dry red chilies – 2 Nos.

3)    Coriander seeds - 2 table spoons

4)    Skinned black gram lentils (urud dal) – ½ table spoon

5)    Curry leaves – 3 sprigs

To Prepare:

Grate the coconuts or the copra. Put a thick cast iron wok on the stove. Pop in all the ingredients and roast on medium heat stirring continuously. You must not move away from the wok at any time or the bottom may burn. Stir until the mix is dark golden brown in colour and switch off the heat. Stir for another 3 or 4 minutes to prevent the retentive heat from the wok to burn the roast. Allow to cool naturally. Tip it all into a dry food processor. Do not add a single drop of water or seasoning.

Grind to fine paste. The coconut will release fragrant coconut oil and the coriander chilies and curry leaves will give forth a beautiful aroma. When cool, transfer to dry air tight glass container and store at room temperature. This will keep for up to 2 months.

You can use this roasted coconut curry masala to quickly cook up many delicious curries such as egg curry, fish masala, meat curry, sweet bitter gourd curry, potato curry, Konkani favorite Soyi Bhajjile Ghashi, mushroom curry, bread fruit curry and many other savory preparations. You can also simply season it and use as a chutney.