Ingredients
- 200g or 7oz plain flour
- 200g or 7oz curry powder
- Half (small) an onion peeled
- ½ glove of garlic
- 255ml or 17 tbsp of vegetable oil
- Selection of herbs to taste
- 28g or 1 oz dried coconuts dessicated.
- 5ml or 1 teaspoon of red chilli powder
- Salt and freshly ground pepper
Preparation
Heat vegetable oil in stewing pan then place garlic, onions and dried coconut. Continually stir for about 20 minutes. Cook until onions and garlic are brown around the edges. Then remove the garlic, onions and coconuts using a metal strainer. Leaving the vegetable oil.
Whilst the vegetable oil is still hot, stir in the plain flour until it forms a creamy paste. After 5 minutes stir in the curry powder, making sure that you slowly sprinkle in the curry powder. Lastly sprinkle the red chilli powder and stir in well. This should be left to cook at a medium heat for approximately 30 minutes, making sure you continually stir with a wooden spoon and do not allow the paste to burn.
This now forms the curry paste, which is ready to cook and can make up to 10 servings.
When the curry paste is left to cool down completely it can be frozen.
To prepare the curry sauce for up to four persons, place 4 large tablespoons of curry paste in a Wok and heat gently. Add approximately 800ml water to taste; continually stir making a creamy and smooth sauce. Add more water or paste as required, depending on the thickness of the sauce you require. Garnish with salt to taste.
