Crafts and Life

Ingredients

2 tablespoons oil
60g shallots, peeled and chopped
1 fresh hot green chilli, finely chopped
450g medium carrots, peeled and cut either into 2.5 cm x 5 mm x 5 mm sticks or 5 mm thick rounds
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground fennel
0.125 teaspoon cayenne pepper
0.25 teaspoon ground turmeric
10-15 fresh curry leaves if available
0.5 teaspoon salt
175 ml coconut milk, from a well-shaken can

Method

Pour the oil into a heavy, medium-sized pan and set over a medium heat.  When the oil is hot, put in the shallots and green chilli.  Stir and fry for about 2 minutes or until the shallots have softened a bit.  Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves and salt, and continue to fry, stirring at the same time, on a medium heat for about 2-3 minutes.  Add the coconut milk and bring to the simmer.  Cover, reduce the heat to low, and simmer very gently for 5 minutes.

Serves 4.  Taken from The Ultimate Curry Bible by Madhur Jaffrey