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Coconut Curry Sauce
For best results use a good quality coconut milk
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
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.