Lori's Curry Pancakes

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon fennel seed
• 6 teaspoons coriander seeds
• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 24 cardamom pods (seeds removed)
• 1/3 cup sliced almonds
• 8 eggs (beaten)
• 1/2 cup canola oil
• 2 cups evaporated milk
• 40 curry leaves (minced)
• 2 teaspoons salt
• 3 cups flour
• 1/4 cup canola oil
• 2 large onions (sliced thin)
• 1 inch gingerroot (peeled, grated)
• 5 garlic cloves (minced)
• 1 large potato (peeled, diced)
• 4 serrano chilies (seeded, minced)
• 1/2 lb mushroom (sliced thin)
• 4 carrots (peeled, diced)
• salt & fresh ground pepper (to taste)
• 1 1/2 cups evaporated milk
• 1 (28 ounce) can whole tomatoes (drained, smashed)
• 2 cups frozen peas (thawed)
• 1/2 cup desiccated coconut

Recipe

• 1 in a dry skillet toast all the seeds and almonds.
• 2 grind in a coffe grinder. set aside.
• 3 beat together the eggs, oil, milk, curry, salt and flour until smooth.
• 4 heat a non-stick (7 inch) skillet over medium heat.
• 5 make 8 pancakes out of mix, stacking between wax paper to keep warm and soft.
• 6 meanwhile, heat oil in a wok.
• 7 add onions, ginger, garilc and potato. saute 4 minutes.
• 8 add chilies, mushrooms and carrots. saute 5 minutes.
• 9 add seed mix. season to taste.
• 10 stir in the milk and tomatoes. bring to a boil.
• 11 reduce. simmer 3 minutes.
• 12 add peas and coconut.
• 13 serve mix rolled up in pancakes.