Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Put the veg oil in a heavy based large pan over a medium heat. Once it is hot, add the onions, garlic and fresh minced ginger and fry for around 8 minutes until they are golden brown.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
120
ml
Veg oil
2
Onion, finely chopped
2
cloves
Garlic, pureed
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If serving with wraps it should be drier.
Only visible to you
Made it?
Cancel
T
Tracey O
2 months ago
Wow what a curry! We devoured it and what a learning curve for me 😊 I'd never cooked with creamed coconut before, was worried but it all worked fantastically, I've made other curries from you but this is my first comment, thank you 😊
Like
Reply
Cancel
Nisha
2 months ago
Hello Tracey and how wonderful that it worked for you- I have to say this is one of my favourite curries ever
Like
Reply
Cancel
Sally C
3 months ago
Followed advice of doubling up on coconut milk if no creamed coconut to hand. Tasty and luxurious dish, however I feel it needs a slightly bolder flavour. Next time, I'd use less coconut milk and perhaps a touch more salt. I'm happy to experiment
Like
Reply
Cancel
Nisha
2 months ago
Yes it is great that you are experimenting and too much milk totally reduces the impact- so more creamed coco- more spices and water to bulk
Like
Reply
Cancel
John C
3 months ago
This is the recipe where I discovered Nisha and a whole world of Indian cookery opened up to me.
Like
Reply
Cancel
Nisha
3 months ago
So glad!
Like
Reply
Cancel
Adrian H
3 months ago
Nice easy recipe, and very tasty.
Like
Reply
Cancel
Nisha
3 months ago
so glad!!!
Like
Reply
Cancel
Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Put the veg oil in a heavy based large pan over a medium heat. Once it is hot, add the onions, garlic and fresh minced ginger and fry for around 8 minutes until they are golden brown.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
120
ml
Veg oil
2
Onion, finely chopped
2
cloves
Garlic, pureed
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If serving with wraps it should be drier.
Only visible to you
Made it?
Cancel
T
Tracey O
2 months ago
Wow what a curry! We devoured it and what a learning curve for me 😊 I'd never cooked with creamed coconut before, was worried but it all worked fantastically, I've made other curries from you but this is my first comment, thank you 😊
Like
Reply
Cancel
Nisha
2 months ago
Hello Tracey and how wonderful that it worked for you- I have to say this is one of my favourite curries ever
Like
Reply
Cancel
Sally C
3 months ago
Followed advice of doubling up on coconut milk if no creamed coconut to hand. Tasty and luxurious dish, however I feel it needs a slightly bolder flavour. Next time, I'd use less coconut milk and perhaps a touch more salt. I'm happy to experiment
Like
Reply
Cancel
Nisha
2 months ago
Yes it is great that you are experimenting and too much milk totally reduces the impact- so more creamed coco- more spices and water to bulk
Like
Reply
Cancel
John C
3 months ago
This is the recipe where I discovered Nisha and a whole world of Indian cookery opened up to me.
Like
Reply
Cancel
Nisha
3 months ago
So glad!
Like
Reply
Cancel
Adrian H
3 months ago
Nice easy recipe, and very tasty.
Like
Reply
Cancel
Nisha
3 months ago
so glad!!!
Like
Reply
Cancel
