Coconut- 350gm
Shallots-12-15
Garlic-4 big
Fennel seeds-2 tspn
Coriander seeds-3 tspn
Cloves-15
Cardamom-2
Cinnamon- 2 inch long stick
Directions:-
- Fry all the ingredients in a wide thick bottomed pan at medium flame till they turn brown. Do not increase the flame above medium, since it gives a burnt taste to your roasted coconut mix.
- You can save this for future use up to 12 months.
- You will need only 1 or 2 tblespn per person while making a curry.
Cinnamon stick image:
BON APPETITE:)
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