do the same for the tomato puree, it browns, taste improves. i would let the yoghurt integrate and cook a bit before adding the coconut milk. i don't why you would need to remove the bay leaf... the above..frying spices etc is indian food and can be used in all recipes and will produce "that" taste you...
authentic if you skip the canned enchilada sauce and instead made your own. very easy. take - large dried ancho chiles (cut off the stems and remove the seeds) and boil them with a cup or so of water, garlic and onion. after a half hour, whir it all together in your blender with a small can of tomato puree...
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