| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Sauce | 1 | Servings | |
INGREDIENTS
| 4 | oz | (fl) coconut milk (thick) |
| 4 | oz | (fl) water |
| 1 | tb | Ghee or vegetable oil |
| 2 | Cloves garlic; finely chopped | |
| 4 | oz | Onion; very finely chopped |
| 2 | oz | Carrot; grated |
| 1 | oz | Celeriac; grated |
| 1 | oz | White radish (mooli); chopped |
| 2 | Bay leaves | |
| 6 | Cardamoms | |
| 2 | 2" pieces cassia bark | |
| 1/2 | ts | Fennel seed |
| 1/2 | ts | Turmeric |
| 1 | ts | Fresh ginger; grated |
INSTRUCTIONS
From: gholman@ndirect.co.uk (Guy Holman) Date: Wed, 14 Aug 1996 12:02:45 GMT Boil the liquids with all the spices added, simmer for 15 mins. Strain out the spices. Heat fat and fry garlic for a few seconds, add onion and fry for 5-10 mins. Add liquid to onions along with the veg and simmer for half an hour, making sure that it doesn't dry out. Cool, then blend to a fine puree, if it doesn't pour very well add some more water. (makes 8 fl oz) CHILE-HEADS DIGEST V3 #073 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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