- Red onion1
- Piece of ginger1 inch
- Chopped garlic1 Teaspoons
- Garam masala1/4 Teaspoons
- Ground cumin1/4 Teaspoons
- Turmeric1/2 Teaspoons
- Ripe Mango1
- 1 can coconut milk400 Milliliters
- Bay leaves2
- Pink salt1/4 Teaspoons
Prepare whatever veggies / fish / meat you would like to mix in once the sauce is ready. Boil the veggies and cook the meat / fishwhilst prepping the sauce.
Put the onion, ginger, garlic and spices into a blender and blitz until smooth.
Add to a pan to warm through, in the meantime blitz the mango in the same blender and pour into the same pan.
Add the coconut milk, bay leaves and salt, bring to the boil then simmer for 10 – 15 minutes to bring out the flavours.
Mix as much sauce as desired with your veggies / meat / fish (and warm through if needed) then pour the rest into tupperware to freeze.
Serve with rice, toasted cashews and toasted coconut flakes as desired.