Plain coconut juice curry

In the last few weeks I have shared a couple of coconut based curries. A couple of weeks ago I published the Plain red coconut curry. Today's curry recipe is similar to it, except that instead of ground coconut we use coconut milk in this recipe. You may think it tastes similar too, but a coconut milk based curry tastes much richer and has a creamier texture. You could also add prawns to this curry and make a prawn curry and it tastes wonderful. Since prawns are preferred fried or as a dry preparation in my house, I like to make the curry plain. Serve the curry with hot rice, a piece of fried fish and any vegetable foogath and you will have  finger licking meal.

Recipe credit : Rozita Coutinho (Alex's mum)

Ingredients:

1. 1 Coconut - milk extracted or
2. 400 ml - coconut milk
3. Oil - 1 tbsp
4. Onion - 1 large, finely chopped
5. Tomato - 1 medium, finely chopped
6. Green chilly - 1 or two, slit (optional)
7. Tamarind pulp - 1 tbsp
8. Stock cube - 1 no

For the masala:

1. Kashmiri chilly - 8 nos
2. Garlic - 6 cloves
3. Coriander seeds - 1 tbsp
4. Cumin seeds - 1 tsp
5. Turmeric powder - 1 tsp
6. Peppercorns - 1 tsp

Method:

1. Grind to a fine paste the ingredients, mentioned under for the masala. Keep aside. Reserve the water used to rinse the grinder jar.
2. In a pan, heat oil, add the chopped onion and fry till light brown.
3. Add the tomatoes, and the ground masala, stir well and cook for two minutes. Add the stock cube, reserved water, tamarind pulp and the coconut milk.
4. Let it simmer for about twenty minutes, check for consistency.
5. If adding chilly, add it two minutes before putting off the flame.