The Indian Pantry founder and owner, Chef Tushar, realized that there was a large gap in the spice industry in Vancouver. Most grocery stores had ambiguous ‘curry’ spice mixes lining the aisles and nothing that was an accurate reflection of Indian cuisine, especially the various state-based cuisines.
The Indian Pantry spices used in the simmering sauces are small batch roasted and ground right here in Vancouver. Tushar is looking at sourcing them directly from India with a plan in mind to benefit farmers directly. All of the products use heirloom recipes from Tushar's family and friends and have a great deal of history and stories behind them.
The Creamy Coconut Aamti Simmering Sauce is an heirloom recipe Chef Tushar learnt in his mum’s kitchen. When they would make it the spices were hand ground and the coconut milk freshly prepared from trees in their backyard. It is a predominantly Maharashtrian delicacy.
Think slow simmered tomatoes, turmeric, onion, garlic and red chilli, mixed into coconut milk. ‘Kokum’ is a key ingredient in this, which is a souring agent and also colours the ‘aamti’. A deliciously textured and delicately flavoured curry this can be eaten plain or cooked with fish, shrimp, veggies or lentils. Aamti tastes best over steaming hot rice or fermented rice pancakes such as dosa or neer dosa. On cold rainy days, this makes a comforting and hearty soup!
Instructions: Pour the sauce into a thick bottomed pan and switch on heat to low, add sautéed veggies, fried fish or shrimp or cooked lentils and allow the aamti to slowly permeate. Garnish with cilantro and serve over rice.
Ingredients: Canola oil, Coconut Milk, Onions, Tomatoes, Chili Peppers, Ginger, Garlic, curry leaf, Cumin, Coriander, Turmeric