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it's scary sometimes when you consider that the smallest decision you make can totally change your life. A single choice and you might be hitching a ride down a totally different highway of life. And the disturbing part of all this is that you'll never know for sure what your life could be, would be, or should be. Gambles we all must take, but sometimes, the stakes are simply too high. - Jason Q.

21.02.18 2057 [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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