Ingredients:
1/2 cup roasted peanuts, ground finely
3 cups coconut milk
3 tbsp. coconut cream
7 dry red chilies, pounded coarsely
1 onions, chopped finely
2 tbsp. palm or brown sugar
1 tbsp tamarind pulp (lemon juice)
2 Garlic cloves, crushed
1 tbsp oil
1 tsp. soya sauce
salt to taste
Method:
- Make fine paste of red chillies, onion and garlic
- Heat oil in a pan
- Add the paste in it till aroma comes out
- Add pounded peanuts, simmer for a minute
- Remove from fire, and keep aside
- Heat wok or pan, add coconut cream.
- Cook for a minute
- Add all other ingredients, stirring to bring to a boil.
- When boiled, reduce heat, simmer till a thick sauce is obtained.
- Check seasoning, take off fire.
- Serve hot with marinated, bar-b-qued veggies, beancurd cubes, etc.
Making Time : 25 minutes
Makes : 3 cups sauce
Shelf Life : Best fresh
Dips & Dressings Index
