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Shallot and garlic curry sauce

Shallot and garlic curry sauce

There’s no need to chop the shallots or garlic in this recipe- just leave them whole. It’s generally used with fish, seafood, or vegetables. Choose a curry according to your taste and fancy: Red CurryMadras CurryWhite CurryTrinidad Curry, etc.



  1. 1

    Heat a pot on medium. Add oil and mustard seeds. Sauté until they change color. Add fenugreek and curry leaves, then fry for 5 more seconds.

  2. 2

    Add shallots, garlic, poblano and sauté on low heat for 5 minutes, stirring regularly.

  3. 3

    Add ground curry and Reshampatti and cook 1 minute more.

  4. 4

    Pour in coconut milk. Bring to a boil. Incorporate creamed coconut. Simmer for 10 minutes, stirring regularly.

  5. 5

    Add a little water or coconut milk if the sauce is too thick. Taste and salt if needed. Add lime juice and stir.

A variation of the Cashew sauce from The Spice Trekkers Cook at Home