Kerala special Roasted Coconut Ginger Curry, Kerala Inji Curry

Initial Preparation:

1. In a pan, add in the grated coconut, 1 teaspoon chopped ginger, sliced red pearl onions, curry leaves, pepper corns and fry until the grated coconut becomes golden brown on medium heat.
2. Then reduce the heat and add in the kashmiri chilli powder, coriander powder, turmeric powder, fenugreek powder and fry for 3-4 minutes on low heat.
3. Remove from heat and let it cool. Then take the roasted coconut mixture, tamarind and little water in a blender and grind it almost to a fine paste. Set aside.

Curry Preparation:

1. Heat 1-2 tablespoons of coconut oil in a pan, splutter mustard seeds.
2. Add in the dry red chillies and fry for few seconds.
3. Then add in the finely chopped coconut bites and fry until light golden brown on medium heat.
4. Now add in the ¾ cup of chopped ginger, green chillies, curry leaves and fry until the ginger turns slightly brown on medium heat.
5. Now add in the prepared roasted coconut paste, enough water(approx: 1 cup), salt and mix well.
6. Cook until the curry is moderately thick and the oil separates on low-medium heat.
7. Remove from heat, add in the sugar and mix well. Cover the pan and serve after 4-5 hours.