A simple experiment which yielded very refreshing yet complex flavors. We called this our south indian and thai plate in one :)
The story : This week's shopping landed me with loads of fresh dessicated coconut, some of which i used for my coconut chutney.The site of still more coconut (phew!) ,coaxed me to randomly enquire for ideas from a friend. She generously shared her recipe with me. Here's how i recreated the same in my kitchen.
1 cup fresh dessicated coconut
2 garlic cloves
2 green chillies ( temper according to your heat level)
1/4 bunch cilantro
1/2 inch fresh ginger, grated
For more on gravy:
1 white onion , finely chopped
A pack baby button mushrooms
Handful of sweet green peas
1/2 cup fresh cream
2 twigs curry leaves
1/2 mustard seeds
Salt to taste
2 tsp oil
To serve: 2 cups plain cooked rice with a side of garlic cherry tomatoes
Take the first set of ingredients , grind to a fine paste.
Take a shallow pan with oil at medium heat. Add the mustard seeds to splutter and later a twig of curry leaves. Add the chopped onions and stir till softened. Add peas to glisten. Pour the freshly ground coconut paste and mix. Add the cream and clean buttom mushrooms. Sprinkle some salt. Bring to a boil cooking in total for like 5-7 minutes. Switch off the heat.
For the tomatoes: take 1/4 tsp oil , adding a clove of sliced garlic with a twig of curry leaves. Stir the cherry tomatoes on high flame to char. Remove.
Serve the coconut curry in individual plates ,over a bed of white rice with a side of warm garlic tomatoes.
An entree where you can taste every bit of what u added. Totally 'FRESH' with no spices at all.