Curry with Roasted Coconut

Mix the Oxtails (2.2 lb) , Ground Turmeric (1 tsp) , Ground Coriander (1/3 cup) , Chili Powder (1 Tbsp) , Salt (1 1/4 tsp) , and Chaat Masala (1 Tbsp) to marinate.

Add the Ginger Garlic Paste (1 Tbsp) , Onions (2/3 cup) , and Green Chili Pepper (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 (3/4 tsp) , Peppercorns (3/4 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 Cloves (1/2 tsp) , Bay Leaves (1/4 tsp) , and Green Cardamom Pods (1/2 tsp) and mix everything under medium heat.

After a while, add the Shallots (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 Ground Coriander (1/3 cup) , Red Chili Powder (1 Tbsp) , Garam Masala (1 1/4 tsp) , and the yogurt paste mix. Saute for a while and add Water (3/4 cup) . Allow to Simmer