1.50 cups Thin Coconut Milk
1 Sprig Curry Leaves
1 Pandan Leaf, Cut into four one inch pieces
A Small Piece Goraka
2 Garlic Cloves, Sliced
3 Green Chillies, Sliced
4 Shallots, Sliced
1 Inch Cinnamon
½ tsp Turmeric Powder
⅛ tsp Fenugreek Seeds
Salt, To Taste
1 cup Thick Coconut Milk
½ tsp Lime Juice
1
Mix together thin coconut milk, curry leaves, pandan leaf, goraka, garlic cloves, green chillies, shallots, cinnamon stick, turmeric powder, fenugreek seeds, and salt.
2
Turn on the flame and allow the mixture to simmer for a few minutes until the flavors blend.
3
Incorporate the thick coconut milk, ensuring the mixture simmers gently over low heat. Take care not to bring it to a boil to prevent coconut milk from curdling.
4
Continue to simmer for approximately 5-10 minutes, occasionally stirring until the curry slightly thickens.
5
After the curry reaches the desired consistency, remove it from the heat and let it cool for a moment before adding lime juice.
Ingredients
1.50 cups Thin Coconut Milk
1 Sprig Curry Leaves
1 Pandan Leaf, Cut into four one inch pieces
A Small Piece Goraka
2 Garlic Cloves, Sliced
3 Green Chillies, Sliced
4 Shallots, Sliced
1 Inch Cinnamon
½ tsp Turmeric Powder
⅛ tsp Fenugreek Seeds
Salt, To Taste
1 cup Thick Coconut Milk
½ tsp Lime Juice