A recipe from Bristol based chef Josh Eggleton.
Ingredients
- 250 g carrot diced
- 250 g baby onions or shallots sliced
- 1 small garlic clove
- 8 g garam masala
- 25 g mild curry powder
- 1/5 block creamed coconut
- 300 ml water
Servings:
Instructions
- Add all the ingredients to a large saucepan. place over a medium high heat and bring to the boil. Reduce the heat to low and let the pan simmer gently for 1 1/2 to 2 hours, or until the carrots are soft.
- Once ready whizz in a blender or food processer until smooth. Season to taste and serve with chippie style fish and chips.
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