Indian Coconut Curry

• 1/3 cup unsweetened shredded coconut
• 1/4 cup minced onion
• 2 garlic cloves
• 2 serrano chiles
• 1 1/2 Tbs minced fresh ginger
• 1/3 cup + 3/4 cup coconut milk
• 3 Tbs oil
• 1/2 tsp mustard seeds
• 8 curry leaves
• 2 tsp ground fennel
• 1 Tbs ground coriander
• 1/4 tsp ground
• cardamom
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper
• 1/4 tsp ground fenugreek
• 1 Tbs tamarind concentrate
• 2/3 cup water
• 1/2 cup chopped canned tomatoes, drained
• Pinch of sugar
• GARNISH
• Cherry tomatoes
• Cilantro

1. In a food processor combine shredded coconut, onion, garlic, chilies and ginger with 1/3 cup coconut milk and process to a paste.
2. In a deep skillet, heat oil + mustard seeds and curry leaves and cook abt 1 min. Add coconut paste and cook abt 4 min. Add fennel, coriander, cardamom, turmeric, cayenne and fenugreek and cook 5 min.Add remaining coconut milk and tamarind paste, water, tomatoes and sugar. Bring to simmer for 10 min.
3. Can be served with cooked chicken, chickpeas, paneer.

coconut, onion, garlic, serrano chiles, fresh ginger, oil, seeds, curry, ground fennel, ground coriander, ground, cardamom, turmeric, cayenne pepper, ground fenugreek, tamarind, water, tomatoes, sugar, tomatoes, cilantro

Taken from www.epicurious.com/recipes/member/views/indian-coconut-curry-50138431 (may not work)