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RECIPE
25 INGREDIENTS9 STEPS2HR 25MIN

Curry with Roasted Coconut

5.0
1 Ratings

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Fine Dining Indian

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This coconut curry is made with roasted coconut and roasted spices which gives a very good flavor and taste to the curry.
2HR 25MIN
Total Time

Fine Dining Indian

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Ingredients

US / METRIC
Servings:
4
Serves 4
2.2 lb
Oxtails
2/3 cup
Ground Coriander
1 Tbsp
Chili Powder
1 1/4 tsp
1 Tbsp
Chaat Masala
1 Tbsp
Ginger Garlic Paste
2/3 cup
Onions , sliced
2
Green Chili Pepper
2 cups
Water
1 oz
Coconut Oil
3/4 tsp
Fennel Seeds
3/4 tsp
Peppercorns
2
Red Chili Peppers
1 cup
Desiccated Coconut
2
Curry Leaves
1/2 tsp
Whole Coriander Seeds
1/2 tsp
Mustard Seeds
1/2 tsp
Chinese Cinnamon Bark
1/2 tsp
Whole Cloves
1/4 tsp
1/2 tsp
Green Cardamom Pods
2/3 cup
Small  Shallots
1 Tbsp
Red Chili Powder
1 1/4 tsp
Garam Masala

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Nutrition Per Serving

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CALORIES
317
FAT
71.1 g
PROTEIN
51.2 g
CARBS
24.3 g

Cooking Instructions

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Step 1
Mix the Oxtail (1 kilogram), Ground Turmeric (1 teaspoon), Ground Coriander (10 gram), Chili Powder (2 1/2 teaspoon), Salt (1 1/4 teaspoon), and Chaat Masala (20 gram) to marinate.
Step 2
Add the Ginger Garlic Paste (1 tablespoon), Onion (100 gram), and Green Chili Pepper (2) and mix thoroughly.
Step 3
Transfer the mix to a 2 liter pressure cooker. Add Water (300 milliliter) and cook for 1 minute on high heat, and then 10 minutes on low heat.
Step 4
On a separate frying pan add the Coconut Oil (20 gram), Fennel Seeds (3/4 teaspoon), Peppercorns (3/4 teaspoon), Red Chili Pepper (2), Desiccated Coconut (100 gram), Curry Leaf (1), and Whole Coriander Seeds (1/2 teaspoon). Saute until a light brown texture is formed.
Step 5
Inside a cooking bowl, add the Coconut Oil (10 gram), Mustard Seeds (1/2 teaspoon), Chinese Cinnamon Bark (1/2 teaspoon), Whole Clove (1/2 teaspoon), Bay Leaf (1/4 teaspoon), and Green Cardamom Pod (1/2 teaspoon) and mix everything under medium heat.
Step 6
After a while, add the Shallot (100 gram), spring Curry Leaf (1), Ground Turmeric (1 teaspoon) to the cooking bowl, and saute for 2 minutes under low heat.
Step 7
Add the Ground Coriander (10 gram), Red Chili Powder (2 1/2 teaspoon), Garam Masala (1 1/4 teaspoon), and the yogurt paste mix. Saute for a while and add Water (200 milliliter). Allow to Simmer
Step 8
Add the cooked oxtail from the cooker. Taste and allow to simmer
Step 9
Plate in a deep bowl with sauce . Serve and enjoy!

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Nutrition Per Serving
Calories
317
% Daily Value*
Fat
71.1 g
91%
Saturated Fat
38.4 g
192%
Trans Fat
0.0 g
--
Cholesterol
167.5 mg
56%
Carbohydrates
24.3 g
9%
Fiber
7.3 g
26%
Sugars
7.8 g
--
Protein
51.2 g
102%
Sodium
1578.4 mg
69%
Vitamin D
--
--
Calcium
57.8 mg
4%
Iron
7.3 mg
41%
Potassium
1071.4 mg
23%
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