Ultimate Chettinad Sauce

  • Yield:4 servings
  • Time:
    10 mins show details

Must use a low heat, this is all about the vagar flavours. A touch of coconut milk and black pepper gives it the south indian flavours.

Ingredients

  • 10
    Vine Tomatoes, Chopped
  • 2
    White Onions, Chopped
  • 8
    Curry Leaves
  • 3
    Dried Chillies
  • 5
    Garlic Cloves, Thinly Sliced
  • 1½
    Tablespoons Ginger
  • 3
    Tablespoon Coconut Milk, (or 1 of those frozen large mounds)
  • 1
    Spices
  • 1
    Bag of prawns
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Preparation

  1. LOWER HEAT BEFORE ADDING JEERU AND SEEDS!!!

  2. Add jeera and mustard seeds to medium/lowered heat

  3. Add red chillies and curry leaves, 1 minute

  4. Add onions, once almost cooked, add garlic, ginger for 2-3 minutes

  5. Add green chillies and spices: Salt, a little haldi, black pepper, dhana jeeru, red chilli powder. Do not add garam masala.

  6. 2 minutes later, add in tomatoes and cook gently.

  7. 10 mins

    After 5-10 mins you may need water.

  8. Coconut milk 5-10 mins before the end of cooking. Add more black pepper/salt if needed.

  9. Do not add garam masala ideally. Flavours should be of vagar.

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