Ginger Curry Recipe

• 40 g Ginger (peeled & chopped)
• 3 Green Chilies (chopped)
• 40 g Coconut (chopped)
• Salt (to taste)
• 30 ml Coconut Oil
• A pinch of Mustard Seeds
• 20 g Red Chilies
• 3 g Fenugreek Seeds
• 15 g Tamarind (soaked)
• 10 g Sugar
• Few Curry Leaves

• Combine ginger, green chilies, curry leaves, and coconut with some water in a pan. Cook on low flame until the water dries up. Flavor with salt.
• Mix red chilies with fenugreek seeds in a fresh pan and roast. Remove and grind to a fine powder.
• Heat oil in a pan and heat it. Splutter mustard seeds and stir in the cooked ginger mixture. Fry until reddish brown.
• Put red chili paste and tamarind water. Flavor with salt and sugar. Bring to a boil and cook for few minutes.
• Serve hot.