- 5 shallots
- 3 big cloves of garlic, crushed to a paste
- 2cm cube of ginger, finely chopped
- handful of cashew nuts
- two medium sized potatoes, boiled until tender
- 1 tin of coconut milk
- 2 tsp of spice blend (3 parts cumin, 3 black pepper, 1 cinnamon, 1 all spice, 1 ground cloves)
- fresh lime juice
- soy sauce
- brown sugar
Fry the shallows, garlic, ginger in some oil in a non-stick pan. Don’t stir too much, let it brown and almost burn. Then add spices for a minute or two stirring well.
Puree the ginger, garlic, cashews, half the shallots and half the potatoes with the coconut milk. Add water if it’s too thick. Add the unpureed shallots back in. Cook whatever is going into it (chicken, beef, veges) separately. Then add to the sauce, and season to taste with lime, soy sauce, brown sugar.