Serves: 5
Total Calories: 225
1. Heat the oil in a large nonstick saucepan over medium-high heat and fry the red chili peppers and the onion until golden, 3 to 4 minutes. Add the garlic, ginger, and curry leaves and fry until everything is well-browned, 3 to 5 minutes. (Reduce the heat if the browning occurs too quickly.)
2. Cool, drain, and reserve the oil for another purpose. Then transfer to a blender or a food processor, add the coconut milk and process to make a thick, smooth paste. Transfer to an airtight container and refrigerate up to 5 days or freeze up to 3 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Kerala Fried Onion Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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