Curry with Roasted Coconut

Mix the Oxtails (2.2 lb), Ground Turmeric (1 tsp), Ground Coriander (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 tsp), Peppercorns (1 tsp), Red Chili Peppers (2), Desiccated Coconut (1 cup), Curry Leaf (1), and Whole Coriander Seeds (as needed). Saute until a light brown texture is formed.

Inside a cooking bowl, add the Coconut Oil (0.5 oz), Mustard Seeds (as needed), Chinese Cinnamon Bark (as needed), Whole Cloves (as needed), Bay Leaves (as needed), and Green Cardamom Pods (as needed) 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 Ground Coriander (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!