I think of this coconut milk gravy as ‘L plates for curry eaters’ — a wonderful mild sauce mostly served with steamed breads and the bowl-shaped pancakes known as hoppers, pairing beautifully with them. Several variations exist across the subcontinent.
Place the onion, garlic, chilli, curry leaves and pandan leaf in a heavy-based saucepan. Add the goraka, spices and the fish flakes, if using. Stir in
Stirring continuously, add the coconut milk, and keep stirring for 1–2 minutes, without letting the mixture boil. It is important to keep stirring the mixture after adding the coconut milk, to stop the milk coagulating.
Remove from the heat, stir in the lime juice and season to taste with the salt. Serve hot.
Any leftovers will keep in the fridge in an airtight container for several days; gently reheat for serving.
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