Carrot Curry With Shallots And Chiles - cooking recipe

Ingredients

2 tablespoons corn oil or 2 tablespoons peanut oil
5 tablespoons shallots, chopped
1 fresh hot green chili pepper, finely chopped
1 lb medium carrot, peeled and cut into either 1 x 1/4 x 1/4 sticks (or into 1/4-thick rounds)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1/8 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
10 -15 fresh curry leaves, if available
1/2 teaspoon salt
3/4 cup coconut milk, from a well-shaken can

Preparation

In a heavy medium pan add the oil and set over medium heat.
Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
Add coconut milk and bring to simmer.
Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.