How To Make #OXTAILCURRY With Roasted coconut | Finediningindian

 Recipe Below....

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 1KG OXTAIL WITH BONE

 5GM TURMERIC POWDER 

10GM CORRIANDER POWDER 

10GM CHILLI POWDER 

5GM SALT 

20GM MEAT MASALA-FROM INDIAN SHOPS 

15gm GINGER GARLIC PASTE 

100gm ONION SLICED, 

2 no. GREEN CHILLI SPLIT IN TWO
TRANSFER TO A PRESSURE COOKER - 2 LITRE CAPACITY- ADD 

300ML STOCK
COOK FOR 1 MINUTE ON HIGH HEAT , 

THEN 10 MINUTES ON LOWEST 

HEAT
20gm COCONUT OIL 

3gm FENNEL SEEDS, 

3gm PEPPER CORN

 2 no. WHOLE DRY RED CHILLI 

100G GROUND FRESH COCONUT 

1 SPRIG CURRY LEAF 

2G CORRIANDER SEEDS
SAUTE TILL LIGHT BROWN 

10G COCONUT OIL 

2G MUSTARD SEED 

2G CINNAMON BARK AND 

2 GM CLOVES 

1G DRY BAY LEAF 

2GM GREEN CARDAMOM 

100G SMALL SHALLOTS SLICED 

1 SPRIG CURRY LEAF 

3G TURMERIC POWDER
SAUTE FOR 2 MINUTES ON LOW HEAT 

10G CORIANDER POWDER 

10G RED CHILLI POWDER 

5G GARAM MASALA
ADD YOGHURT PASTE MIX
SAUTE AND ADD 

200ML WATER 



ALLOW TO SIMMER
ADD COOKED OXTAIL WITH ALL STOCK FROM COOKER
MIX SEASON, TASTE AND ALLOW TO SIMMER
PLATE IN A DEEP BOWL WITH SAUCE, AVOID WHOLE SPICES. 



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