A recipe from Peter Gordon’s ” The Sugar Club Cookbook” which can also be served chilled on a sunny day.
Ingredients
- 1 kg carrots peeled and finely sliced
- 6 red onions peeled and finely sliced
- 4 plump garlic cloves peeled and finely sliced
- 3 cm thumb ginger peeled and finely sliced
- 1 medium sized red chilli finely sliced
- 50 ml sesame oil
- 2 tsps cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp turmeric powder
- 1 litre coconut milk
- 250 ml water
- sea salt and black pepper
- 1/2 cup fresh coriander or tarragon leaves
Servings:
Instructions
- Heat the oil almost to smoking point and add the chilli, garlic, ginger, cumin and fennel. Fry on a fairly high heat, stirring constantly, for 1 minute.
- Add the onions and fry for a further 4 minutes, stirring occasionally, then add the carrots and turmeric. Reduce the heat and saute for 10 minutes, stirring occasionally.
- Add the coconut milk and water and bring to the boil. Reduce heat and simmer for about 15 minutes until the carrots are soft. Remove from the heat and allow to cool before blending to a fine puree in a liquidiser. Check seasoning and add salt and pepper.
- Reheat just before serving and stir in finely chopped coriander or tarragon leaves just before serving.
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