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The chess board is the world, the pieces are the phenomena of the universe, the rules of the game are what we call the laws of Nature. The player on the other side is hidden from us. We know that his play is always fair, just and patient. But we also know, to our cost, that he never overlooks a mistake, or makes the smallest allowance for ignorance. - Thomas Henry Huxley

30.03.17 1249 [PST]
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Home >> Articles >> Recipes

Coconut Curry Sauce

For best results use a good quality coconut milk

Ingredients:
3 tbsp oil
2-3 cloves garlic, chopped
1 onion, finely chopped
1-14 oz can diced tomatoes (or fresh in season)
2 tbsp Moghul Curry
1 can coconut milk (400ml)
salt to taste (1/2 - 1 tsp likely)
1 - 1.5 lbs Halibut, Shrimp, firm tofu or veggies
1/2 tsp Punjabi Garam Masala

Method:

Heat oil in a saucepan over medium heat. Add garlic, onions and tomatoes and saute for about 15 minutes.

Add Moghul curry, salt and coconut milk. Turn up the heat, stirk, and cook about 5 more minutes.

At this point you can whir the sauce with a hand blender or leave it a bit chunkier.

Add the fish, shrimp, or veggies, reduce heat, cover and simmer until cooked (about 8-10 minutes for halibut).

Remove from the heat and stir in the Punjabi Garam Masala. Garnish. Serve with steamed basmati rice and papadams.

Serves 4.






  

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