A classic dish that makes use of roasted coconut and spices to add depth and flavour to an otherwise simple dish. One of my favourites, that I'm glad to share with you.
- Cuisine Goan
- Course Main Course
- Serves 4
- Method Stovetop
- Difficulty Hard
- Cook Time 2 hour(s) 30 minute(s)
1. Soak 2 cups of Black Eyed Peas in water for a few hours, and then cook until tender. Put aside to cool.
2. Dry roast 2 chopped up medium sized onions until brown.
3. Dry roast 2 cups of desiccated or grated coconut until brown. Note: I add a little coconut oil to the coconut towards the end to heighten the flavour.
4. Spices: 12 Kashmiri chilies, 1.5 tsp cumin seeds, 4 tsp coriander seeds, 1 tsp turmeric, 6 cloves, 5 peppercorn, 1 tsp aniseed.
5. Dry roast the whole spices until they start to change colour. Do not burn them or you risk ending up with a bitter curry.
6. Grind all the roasted spices, including the onion and coconut to a thick paste. Add 1 tsp of tamarind concentrate to the spices while grinding.
7. Heat a couple tbsp of oil and fry 10 curry leaves and 10 chopped flakes of garlic.
8. Add the ground masala to the pan and fry for a few minutes on medium heat.
9. Add the cooked beans and 4 cubed potatoes to this mix.
10. Add a couple glasses of water and let the curry cook until the potatoes are tender.
11. Garnish with Coriander and enjoy with a plate of steamed rice!