Coconut curry

We are very fond of spiced food here and our trip to India last summer heightened my interest in creating curry style dishes.
I make no claims for the authenticity of this dish, it is simply a combination of warm, fragrant spices that I happen to enjoy.
This is not a mouth blistering curry,but has a subtle blend of flavours, with an overlay of toasted coconut.

It works well with lamb, hard-boiled eggs or paneer.

You will need:
3 onions
3 garlic
1" ginger 
50ml water
2 tblsp coriander seeds, 
1 tblsp cumin seeds, 
2 tsp fenugreek, 
1 tsp white peppercorns  
10 cloves
1 tblsp turmeric 
1 tsp asafoetida
1 dried chilli
4 tblsp dessicated coconut.
500g lamb or 4 hard boiled eggs or 1 pack of paneer
500ml water
1 tsp salt
2 chopped tomatoes
1 teacup frozen peas.

Peel and roughly chop the onions, garlic and ginger and blend to a paste with the 50ml of water.
Dry fry the coriander, chilli, cumin, fenugreek, cloves and peppercorns,  Our blini pan is perfect for this.

Allow to cool and then grind with a pestle and mortar or in a spice mill. 
Dry fry the coconut and set aside.

Put 2 tblsp oil in a cast iron casserole dish, add the onion paste and fry gently for 5 minutes.
Tip in the ground spices, turmeric, asafoetida and coconut.

Cook for 2 minutes, adding more oil if necessary.
Throw in the cubed lamb (if using) and cook for 10 minutes, stirring frequently.
Add the tomatoes and water and 1 tsp salt.
If using eggs or paneer, add them now.

Cover with a lid and simmer for 1 hour.
Chuck in the frozen peas, cook for another 5 minutes and serve with rice or Indian breads.

You can make great chapattis in our crepe pan.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk