Parsi meat curry. Ingredients: 1/2 kg meat (with bones) 1 tspn ginger/garlic paste 2 halved potatoes salt to taste 1 cubed tomato, 1 sliced onion Boil all the above with 3 cups of water, until meat is tender. Strain and keep aside. For the ground masala paste: 1 full grated coconut (scrape out the brown skin) 1 chopped onion. 3 halved tomatoes. Dry roast on a hot tawa: 3 tspns Dhania/coriander seeds 2 tspns jeera/cumin seeds 1 tspn peppercorns 1 tblspn raw peanuts/ or roasted shelled chanas/grams When you get the roasted aroma..add 7 to 10 dry red Kashmiri chillies. 6 cloves of garlic 1 tspn khus khus/poppy seeds 1 tspn sesame seeds ( safed til) mix..remove from stove . Grind all the above roasted spices with the coconut and onion into a fine paste..using a dash of water if required. 1 tspn of Haldi/turmeric pwdr 1 tspn of Degi mirch (chillie) powder 8 to 10 curry leaves 1 tblspoon of Mangal curry powder/or any you use. 3 tomatoes halved. Method: Heat oil..add 6 to 8 curry leaves. Add the ground curry paste. Add 1 tblspoon of Mangal curry powder to the paste. Add a tspn of Haldi, 1 tspn of Degi mirch (chillie) powder. Fry this well until the oil surfaces up and the masala looks cooked. ( This frying procedure is very important..masala must get well cooked) Add the stock of the boiled meat..simmer for 10 minutes. Add the strained meat and potatoes. Slide in the tomato halves. Allow the curry to simmer on a low flame for 15 minutes. Serve hot with white steamed rice, and a good onion/tomato/cucumber/chillie salad ( Kacumber) and squeeze lemon juice over it while eating.
Posted on: Sat, 13 Sep 2014 10:15:47 +0000
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