Coconut Curry Simmer Sauce
Servings: 1 cup
Ingredients
- 2 Tbs canola oil
- 2 tsp brown mustard seeds
- 2 tsp yellow mustard seeds
- 2 tsp cumin seeds
- 1/2 tsp ground turmeric
- Pinch red chili flake
- 1/8 tsp cayenne pepper or to taste
- 1 tsp kosher salt
- 1-2 Tbs curry powder
- 1/4 cup diced onion
- 4 Tbs unsweetened flaked coconut
- 3/4 cup heavy cream
- Freshly ground black pepper
Instructions
- In a small bowl, combine mustard seeds, cumin seeds, turmeric, chili flake, cayenne pepper, salt, and curry powder.
- Heat oil in a medium skillet over medium-high heat. When hot, add the small bowl of spices, and cook, stirring until the mustard seeds begin to pop, about 1 minute. Add onion, reduce heat, and cook, stirring very often, until union is tender, about 5 minutes.
- Stir in coconut and heavy cream, reduce heat to a simmer, and cook, stirring often, about 3-5 minutes.
- Taste and adjust seasoning with salt and freshly ground black pepper.