Coconut Milk Gravy Recipe

Ingredients : Serves 6

Serve as an accompaniment to be spooned over rice or to be sipped between mouthfuls of rice and curry. If a less rich soup is required, substitute skimmed milk for part of the coconut milk.

1 tablespoon

1/4 teaspoon

1/2 teaspoon

2 teaspoons

2 1/2 cups

2 cups

Fenugreek seeds

Large onion, finely chopped

Curry leaves

Small stick cinnamon

Fresh green chilies, slit and seeded

Ground turmeric

Salt

Pounded dried shrimps powder, optional

Thin coconut milk

Thick coconut milk

Lemon juice to taste

Method :

Wash the fenugreek seeds and soak in cold water for at least 30 minutes.
Put into a saucepan with all the ingredients except thick coconut milk and lemon juice.
Simmer on very low heat until onions are reduced to a pulp and the milk has been thickened by the fenugreek seeds.
Stir well, add thick coconut milk and heat without boiling.
Then stir in lemon juice and add more salt if required.
If a thicker soup is preferred, add a few slices of potato at the start.