Basil Holy Herb Roux By Chef Jamal Hashi
Directions 1. With a food processor, make a coarse paste of the garlic, ginger and green chilis. Set aside. 2. In a large saucepan, heat the oil. 3. Add the onions and stir-fry until the onions turn translucent but don’t brown, about 3 to 4 minutes, over medium heat. 4. Add the Gedo Masala, shaved turmeric and stir well to mix. 5. Add diced potatoes and stir thoroughly. 6. Add 1 cup of water, cover the saucepan and let the potatoes cook 5-10 minutes.
Ingredients
1 red or fingerling potato 1 Tbs of extra virgin olive oil 1/4 C. chopped coriander leaves 1 medium red onion, finely diced 3 cloves garlic, peeled 1 1/2 inch piece of ginger 2 green chili peppers like Serrano 1 fresh turmeric, shaved 1 can (13.5 oz) of coconut milk 1 Tbs brown sugar Salt to taste 1 C. fresh basil leaves
7. When the potatoes are cooked, add the coconut milk or half-and-half. Stir well and let it warm through without coming to a boil. Turn off the heat. 8. Tear the basil into the potato curry using your fingers. 9. Pour the potato curry roux mixture and garlic/ginger/green chili paste into a food processor and mix well until smooth. 10. Place a small pot on the stove under low heat. Transfer the roux from the food processor into the pot and stir until the roux thickens. 11. Serve the roux with a bed of rice, or use it to top off a dish of protein such as chicken or steak.
This recipe has been adapted from Relish: Jamal Hashi’s Hand-Toasted Gedo Masala . Read the full article and watch the full episode, and all Relish episodes , at tptoriginals.org/relish .
Made with FlippingBook Ebook Creator