Components
2 Dutch cream potatoes, peeled and minimize into 2cm-thick discs
1 cauliflower, minimize into 10 florets, stem sliced thickly
100ml coconut oil
3 stems of curry leaves
2 massive brown onions, sliced into rings
400ml coconut cream
250g small-medium okra, trimmed
100g massive, salted, roasted cashews
100g sultanas
2 tbsp fish sauce (or mushroom soy for a vegetarian/vegan model), plus further
juice of 1 lime
lime cheeks, to serve
For the curry paste
2 tsp white peppercorns
2 tsp cumin seeds
1½ tsp coriander seeds
1 cinnamon stick
1½ tsp cloves
3 tsp curry powder
2 tsp turmeric powder
2 tsp shrimp paste (or 5 tsp mushroom soy for a vegetarian/vegan model)
6 crimson fowl’s eye chillies, chopped
1 white onion, roughly chopped
6 massive garlic cloves, chopped
10cm piece of ginger, peeled and roughly chopped
1 lemongrass stalk, white half finely chopped
1 tsp salt flakes
Technique
1. To make the curry paste, toast the peppercorns, cumin seeds, coriander seeds, cinnamon and cloves in a dry frying pan over medium warmth till fragrant and frivolously colored. Tip out of the pan and, as soon as cool, grind in a spice grinder or utilizing a mortar and pestle.
2. Add the bottom spices, two tablespoons of water and the remaining curry paste substances to a blender and course of to a easy paste.
3. Prepare dinner the potatoes for 8 minutes, then carry out and drain. Prepare dinner the cauliflower in boiling salted water for five minutes, then drain.
4. Warmth the coconut oil in a big saucepan over medium warmth till scorching. Add the curry leaf stems complete and flash fry for 15 seconds, then carry out and drain on a paper towel. They are going to crisp up as they cool.
5. Add the onions to the pan and fry till golden (8-10 minutes). Raise the onion, leaving many of the oil behind, then drain on a paper towel.
6. Add the curry paste and fry for five minutes whereas stirring. Add the coconut cream and simmer for five minutes. Add the potato and cauliflower, okra, cashews, sultanas, fish sauce and 500ml of water and convey to a simmer; preserve for 35 minutes.
7. As soon as cooked, add the lime juice and modify the seasoning with extra fish sauce if needed. Scatter the fried onions and curry leaves excessive. Serve with basmati rice and lime cheeks.
