Gulai ayam Creamy coconut curry sauce

Serves 6–8
2 garlic cloves, halved
2in (5cm) piece of fresh ginger
4 fresh red jalapeño or serrano chilies,
seeded and finely chopped
10 whole macadamia nuts or cashew nuts
15 shallots or 3 scallions (green onions),
finely chopped
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
11⁄4in (3cm) piece of cinnamon stick
1⁄4 tsp ground nutmeg
1 tsp ground turmeric
a little vegetable oil
1 can (14fl oz) coconut milk
juice of ½ lemon
salt and freshly ground black pepper
1Using a pestle and mortar, pound the garlic, ginger, and chilies. Add
the macadamia nuts and pound into a paste, then add the shallots and
pound until smooth.
2In a heavy frying pan over medium-high heat, dry-roast the coriander
seeds, cumin seeds, fennel seeds, and cinnamon stick for 1 minute. Add
the nutmeg and turmeric, and cook for 1 minute longer, until fragrant. Remove
the spices from the pan, and grind to a fine powder using a pestle and mortar,
or a spice grinder.
3Using the same pan, cook the shallot paste in a little oil over medium-high
heat for 3–4 minutes. Add the ground toasted spices, and continue cooking
for another 3 minutes. (If you are using this sauce for chicken, vegetables, or
prawns, add them now and stir to coat with the spices.) Add the coconut milk
and bring to a boil. Season well with salt and pepper. Reduce the heat, and
simmer for 10 minutes until the sauce is thickened. Add the lemon juice and
check the seasoning. Adjust to suit your taste if necessary. There should be a
sweet richness from the coconut milk and macadamia nuts, while the spices
and chilies will be hot. The lemon juice cuts the rich fattiness.
4Transfer to a small serving bowl if using as a dipping sauce for roti prata
(p46–47). Serve warm or hot. (This sauce can be made in advance and
reheated gently when needed.)