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 Curry, Madras Curry, White Curry, Trinidad Curry, etc.
- 4 Tbsp coconut oil
- 2 Tbsp mustard seed
- 1 tsp fenugreek
- 12 curry leaves
- 12 shallots
- 24 cloves garlic
- 1 poblano or green bell pepper, diced large
- 1 Tbsp Mauritian Masalé or or curry of your choice, ground
- ½ Reshampatti pepper flakes (opt.)
- 1 cup coconut milk
- ¼ cup creamed coconut
- Salt to taste
- 2 Tbsp lime juice or lemon juice
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.
Add shallots, garlic, poblano and sauté on low heat for 5 minutes, stirring regularly.
Add ground curry and Reshampatti and cook 1 minute more.
Pour in coconut milk. Bring to a boil. Incorporate creamed coconut. Simmer for 10 minutes, stirring regularly.
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