Traditional Parsi Curry Rice

This is another dish famous in Parsi households when we are tired eating dal (though not as famous as dhansak ;-) ;-) )

Serves 4-5 people

Ingredients:

500 gms mutton/chicken/pork cooked in pressure pan. (Please check out the recipe under Simple and Easy cooking)

½  coconut grated

15-20 chana, peeled

15-20 peanuts, peeled

2 tsp haldi

2 tsp red chilli powder

2 tsp dhana jeeru powder

2 tsp curry powder or any meat masala

2-3 medium tomatoes, cut into pieces

2 medium onions, chopped and fried

3 green chilies, chopped

8-9 curry leaves

4-5 tbsp chopped coriander

Method:

Grind the peanuts and chana first to fine powder.

Now add the coconut, fried onion, tomatoes, curry leaves, chilies, coriander, haldi, red chili powder, dhana jeeru powder, curry/meat masala, salt and grind well. If you feel that the mixture is dry add few tsp of water so that you can make a fine paste.

Add oil in a vessel (preferably non-stick) and add this mixture to it.

Keep on low flame and keep stirring till the fragrance starts to arise (the fragrance will be mostly the coconut cooking).

Keep adding very little meat stock or water if you feel that the mixture is sticking to the vessel and keep stirring.

Once it’s done, add water/stock for desired consistency. Let it come to a boil.

Add the cooked meat to this and keep on low flame for about 10 mins.

Serve hot with white rice.

NOTE: Vegetarians can add potato or soya chunks instead of meat.