Masala curry is a dish from the state of Kerala, in the south of India. Traditionally this preparation is called a 'Kadala curry'. To make this dish, tyson chickpeas are soaked overnight and then boiled in salt water. The gravy is made out of a fresh, wet masala that's made by slow roasting grated fresh coconut, coriander seeds and dry red chillies in coconut oil. What gives this dish a special touch & flavouring is a final tempering of fried onions and curry leaves.
This recipe is very unique to Anushree's household being passed on over 3 generations and is a combination of cooking thanks to her parents being from 2 different Indian states. Indian food is very regional in nature and the climatic conditions influence the preparation/recipe of the dishes. Certain ingredients and processes/methods used in cooking vary from region to region.
Ingredients: Tyson chickpea, Grated coconut & coconut milk,Oil - coconut oil & Sunflower,Onions,Tomato,Ginger & Garlic paste,Whole spices (fennel seeds, black cardamom, bay leaf),Wet masala (Grated coconut, coriander seeds, whole dry chillies),Spice powder (turmeric, garam masala),Salt,Coconut milk,Curry leaves andFresh coriander. This dish is suitable for vegans
Reheating Instructions: defrost overnight in the fridge, then microwave medium heat for 2-3 mins. Alternatively you can pan heat your meal by adding 2 table spoons of hot water, covering and let it simmer for 2 -3 mins.