Coconut milk, Tumeric & kokum
Did you know?
This is an heirloom recipe, Chef Tushar learnt it in his mum’s kitchen. The spices were hand ground and the coconut milk freshly prepared from trees in their backyard. It is a predominantly Maharashtrian delicacy.
Think slow simmered tomatoes, turmeric, onion, garlic and red chilli, mixed into coconut milk. ‘Kokum’ is a key ingredient in this, which is a souring agent and also colours the ‘aamti’. A deliciously textured and delicately flavoured curry this can be eaten plain or cooked with fish, shrimp, veggies or lentils. Aamti tastes best over steaming hot rice or fermented rice pancakes such as dosa or neer dosa. On cold rainy days, this makes a comforting and hearty soup!
Pour the sauce into a thick bottomed pan and switch on heat to low, add sautéed veggies, fried fish or shrimp or cooked lentils and allow the aamti to slowly permeate.
Garnish with cilantro and serve over rice.
Canola oil, Coconut Milk, Onions, Tomatoes, Chili Peppers, Ginger, Garlic, curry leaf, Cumin, Coriander, Turmeric