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Shallot Curry


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  • 8-10 Shallots
  • 2 Medium Chopped Tomatoes
  • 2-3 Curry Leaves
  • 2 Chopped Green Chillies
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1/2 tsp Garam Masala Powder
  • Salt
  • 1 Tbsp vegetable Oil
  • 1/2 tsp Mustard Seeds
  • 16 oz Lite Coconut Milk


Servings 4
Adapted from


Step 1

1. Heat oil in a large pan or pot and add mustard seeds.

2. Add tomatoes, shallots, green chillies and curry leaves and cook for a few mintues until the tomatoes are soft and cooked.

3. Stir in turmeric powder, red chili powder, garam masala powder and some salt.

4. Add 1/2 cup of water and bring it to a boil on medium flame.

5. Reduce heat and add the coconut milk, stirring continuosly.

6. Simmer for 10-15 minutes. Serve over rice.


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