C O C O N U T P A N E E R C U R R Y

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INGREDIENTS

1 leek, sliced 1 white onion finely chopped 3 spring onions finely sliced 2 tsp garlic & ginger paste 2 green finger chillies, finely chopped 1 tsp mustard seeds 1 tsp cumin seeds 2 tsp crushed fennel seeds 350g paneer, cubed (Indian cheese similar to halloumi) 200ml coconut milk Dash of salt Juice of half a lime Sunflower oil

How To Make Coconut Paneer Curry

Using a wok or large skillet, heat the oil and over a medium temperature soften the leek, onion and spring onions for 4-5 minutes. Add the garlic and ginger paste and chillies and fry for a couple of minutes until the pan yields its’ aroma. Tip in the mustard, cumin and fennel seeds and sauté for 3-4 minutes, now add the paneer and cook for 5 minutes. If the mix is sticking add a little water to loosen the pan and add a dash of salt. Pour in the coconut milk and turn down the heat to low, cooking for a further 10 minutes, until the milk has thickened a little and the sauce is hugging the ingredients. Just before serving squeeze in the lime and stir.

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Serve With Pride

And Chapattis.

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