There are many spices in an Indian sauce, but it doesn't necessarily have to be spicy. "Isn't Indian food very spicy?" is the standard question from many people both when we are on a demo in the store and on courses. I can't say it enough, the chef chooses with or without chili. If you have children or grandparents who can't tolerate or like chili, don't. This dish gives enough flavor because of the other spices, so you can add chili powder for those who want it and serve in a separate bowl.
Also try with chicken, vegetables or fish. The dish is gluten-free, but contains milk. It is possible to use more allergy-friendly dairy products.
This is what you need:
1 teaspoon pepper
5 cm cinnamon stick
4 cloves
1 tablespoon oil
600 g vegetables/ meat/ fish/ shredded pork
2 tablespoons oil
150 g onion, sliced
1 teaspoon turmeric
1-11/4 tsp salt
1 tbsp grated ginger
3 dl coconut milk/milk/plant-based milk
50 g ground cashews /almonds
fresh coriander
Procedure:
- Toast the pepper, cinnamon stick, cloves and cardamom pods in a hot frying pan and crush them into a powder. Remember to open the cardamom pods first.
- Quickly fry vegetables/fish/pork of your choice for 2-3 minutes in 1 tablespoon of oil and set aside.
- Heat 2 tbsp oil and fry the onion until it turns a little brown, add the spices and grated ginger. Mix well. Add the milk, the ground spice mixture and nuts . Cook until you get a nice smooth sauce.
- Add the meat strips and let simmer for a few minutes. Garnish with fresh coriander.
Can be enjoyed with coriander marinated potatoes or rice . Mango and lime chutney is also a good combination.