Curry with Roasted Coconut

Mix the Oxtails (2.2 lb), Ground Turmeric (1 tsp), Simply Organic Coriander Seed, Ground (1/3 cup), Chili Powder (2 tsp), Salt (1 tsp), and Chaat Masala (1 Tbsp) to marinate.

Add the Ginger Garlic Paste (1 Tbsp), Onion (2/3 cup), and Green Chili Peppers (2) and mix thoroughly.

Transfer the mix to a 2 liter pressure cooker. Add Water (1 1/4 cups) and cook for 1 minute on high heat, and then 10 minutes on low heat.

On a separate frying pan add the Coconut Oil (0.5 oz), Fennel Seeds (1/2 tsp), Peppercorns (1/2 tsp), Red Chili Peppers (2), Desiccated Coconut (1 cup), Curry Leaf (1), and Whole Coriander Seeds (1/2 tsp). Saute until a light brown texture is formed.

Inside a cooking bowl, add the Coconut Oil (0.5 oz), Mustard Seeds (1/2 tsp), Chinese Cinnamon Bark (1/2 tsp), Whole Clove (1/2 tsp), Bay Leaf (1/4 tsp), and Green Cardamom Pod (1/2 tsp) and mix everything under medium heat.

After a while, add the Shallot (2/3 cup), spring Curry Leaf (1), Ground Turmeric (1 tsp) to the cooking bowl, and saute for 2 minutes under low heat.

Add the Simply Organic Coriander Seed, Ground (1/3 cup), Red Chili Powder (2 tsp), Garam Masala (1 tsp), and the yogurt paste mix. Saute for a while and add Water (3/4 cup). Allow to Simmer

Add the cooked oxtail from the cooker. Taste and allow to simmer

Plate in a deep bowl with sauce . Serve and enjoy!