Follow the recipe below to recreate Aberdeen restaurant 8848’s Himalayan Chettinad.
- 4 onions (sliced)
- Roasted grated coconut- 100 grams
- Cinnamon stick – 2 inch cinnamon stick
- Green Cardamom – 4 pieces
- Star anise – 1 piece
- Javentry – 1 piece
- Cloves – 3 pieces
- Bay leaves – 2
- Fennel seed – 1 tea spoon
- coriander seeds – 2 tbsp
- Cumin seed – 1 tbsp
- Whole black paper- 20 grams
- Dry red chili- 20 grams
- Curry leaf – 15 pieces
- Cooking oil – 3 tbsp
- Fenugreek seeds – ½ tea spoon
- Salt to taste
- Ginger and garlic paste – 2 tbsp
- Turmeric powder – ½ tea spoon
- Heat the oil in a low flame pan, add coriander seeds, fenugreek seeds, cumin seeds, cinnamon stick, bay leaf, cloves, black pepper, javentry, fennel seeds, dry red chili, curry leafs, cardamom and star anise.
- Sauté until the ingredients release a nice aroma.
- Add sliced onions, turmeric powder and ginger garlic paste. Cook until they turn dark brown.
- Add roasted grated coconut and salt to taste.
- Let it cool, add all ingredients to a blender jar and pour a bit of water.
- Make a smooth paste of the spices.
You can make either vegetarian or non-vegetarian dishes using this flavoursome paste.