Mone Ambat Looqa/Plain Sour and Spicy Curry
A sour and spicy coconut-based curry with a coconut oil tadka, perfect for pairing with boiled rice and fish fry.
Ingredients
- 2 cups Coconut, grated (Grated coconut)
- 4.5 units Dry red chillies (Use 4 to 5 chillies)
- 3.5 units Garlic cloves (Use 3 to 4 cloves)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 unit Onions (Small, sliced)
- 1 unit Tomatoes (Small, sliced)
- 1 inch Tamarind pulp
- 1 teaspoon Turmeric
- 1 sprig Curry leaves
- 0.5 cup Water (Add as needed)
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Instructions
- 1Using a mixer grinder, blend the grated coconut, dry red chillies, and garlic cloves into a fine paste. Set aside.
- 2In a vessel, heat the coconut oil over medium heat. Add mustard seeds and allow them to splutter. Add curry leaves and garlic cloves, cooking until the garlic turns golden.
- 3Add the sliced onions and tomatoes to the vessel. Cook until they become soft and pulpy.
- 4Add the prepared coconut paste to the vessel. Cook for 2-3 minutes without adding water, then gradually add water and tamarind pulp. Continue cooking for a few more minutes until well combined.
- 5Allow the curry to cook for a few more minutes until the flavors meld together. Serve hot with boiled rice and fish fry.
