CARROT CURRY WITH SHALLOTS AND CHILES

Carrot Curry With Shallots and Chiles image

Based on a recipe from the April 2004 issue of Saveur magazine, featuring an article on Madhur Jaffrey's cookbook, Indian Passages. The intro to the recipe in the magazine says, "In testing this Sri Lankan recipe from author Jaffrey's book, we found that the cooking time for the carrots may vary according to the variety and freshness of the vegetables."

Provided by mersaydees

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

2 tablespoons corn oil or 2 tablespoons peanut oil
5 tablespoons shallots, chopped
1 fresh hot green chili pepper, finely chopped
1 lb medium carrot, peeled and cut into either 1 x 1/4 x 1/4 sticks (or into 1/4-thick rounds)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1/8 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
10 -15 fresh curry leaves, if available
1/2 teaspoon salt
3/4 cup coconut milk, from a well-shaken can

Steps:

In a heavy medium pan add the oil and set over medium heat.
Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
Add coconut milk and bring to simmer.
Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.

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