| |
| For the curry powder |
| 1. |
50 g coriander seeds |
| 2. |
5 cloves |
| 3. |
3” lemon grass |
| 4. |
50 g cumin |
| 5. |
2” cinnamon stick |
|
| 6. |
50 g sweet cumin (fennel) |
| 7. |
1 sprig curry leaves |
| 8. |
10 cardamoms,
seeds only |
| 9. |
4” pandan leaf |
|
| Serves 6 |
| |
| To make the curry powder, roast each condiment separately over a moderate heat, shaking the pan frequently, until each becomes only fragrant. Put all ingredients into a mortar and pestle or grinder and grind to a fine powder. Store in an air-tight jar |
| |
Method |
| 1. |
Halve the carrots lengthwise and halve again. Cut into about 2” long pieces and place in a saucepan |
| 2. |
Add all the other ingredients, except the thick coconut milk and bring to boil |
| 3. |
Reduce heat and allow to simmer |
| 4. |
Stir frequently until gravy thickens |
| 5. |
Add the thick coconut milk, bring to boil and remove from fire |
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Curries
