Concentrates, pastes and oils
Deccan coconut-coriander curry concentrate
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
20 g sunflower oil
20 g coconut oil
5 g mustard seeds
200 g onions
15 g coarsely chopped ginger
5 g turmeric powder
3 g paprika
2 g fennel seeds
6 g coriander seeds
3 g black peppercorns
1 g clove
2 g cinnamon stick
20 g salt
400 g coconut milk
100 g blanched spinach
20 g sugar
75 g lemon juice
25 g fresh coriander
Recipe preparation
(1) Slice the onions and cut the ginger into approx. 0.5 cm pieces and sauté with the mustard seeds in sunflower oil and coconut oil. Mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) If required, pacotize® 3 times at normal pressure and mix the concentrate with approx. 450 g coconut milk and simmer for 12 minutes until the flavours develop.
Tip: for a finer result, freeze the pacotizing® beaker again for 12 hours and pacotize® again.
Ricetta di Gaurav Bajaj
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no