PARSI COCONUT CURRY
1) 1/2 big coconut ground in a mixie with 1 tablespoon of curry leaves
2) 25 gms each (or 1 tablespoon) of poppy seeds/coriander seeds /sesame
seeds / water melon seeds
6 cashew nuts/6 almonds/ a tbsp of peanuts
6 red chillies
6 to 8 cloves/peppercorns/green cardamom/2 small sticks cinnamon
dry roast the above ingredients and wet grind.
3) 2 onions and 2 tomatoes (ground to a paste)
2 tablespoons bengal gram flour (also called chickpea flour)
* separately grind the ingredients at 1, 2 and 3.
* if the meat is mutton or beef or pork make a soup of the meat
using ginger/garlic paste, salt, a few cloves and peppercorns.
* if using chicken, prawns or fish or boiled eggs use glass covered
non-stick cookware.
* Prawns and fish should only be added when the whole curry is
ready.(apply garlic, cumin & chilli paste and salt to the fish or prawns).
Method
Taking the appropriate sized vessel put in a generous ampount of oil. Add the coconut paste and fry for about 10 min. Next add all the other ground masalas along with the ginger/garlic paste and meat. Add 1 tbsp cumin seeds, 1 tsp turmeric powder and 1 teaspoon red chilli powder. Keep roasting the same on a low flame till the oil begins to float. Add the flour and roast for another five min. Add enough water to make a thick gravy and cook till the meat is done. Taste for salt.
To be served with plain boiled rice ,salad and lime.
*********
Plain boiled rice
wash and soak the required quantity of long grained rice .
Put a large pan of water to boil. Add 1 stick cinnamon, a few cloves,
1 tsp cumin seeds(roasted) / salt and the washed rice. Simmer till done.
Drain the excess water.
*********
PARSI SALAD
1 CUCUMBER, CUBED FINE
1 ONION , CHOPPED FINE
2 TOMATOES , DESEEDED AND CUBED FINE
1 SMALL BUNCH OF CELERY LEAVES, WASHED AND CHOPPED
1 BEETROOT BOILED AND CHOPPED FINE.
1 GREEN CHILLI CHOPPED FINE
1 TABLESPOON CHOPPED CORIANDER LEAVES
2 LEMONS SLICED AND DESEEDED.
WHEN READY TO SERVE MIX ALL THE ABOVE INGREDIENTS
IN A SALAD BOWL AND SERVE WITH THE SLICES OF LEMON.
*********
1) 1/2 big coconut ground in a mixie with 1 tablespoon of curry leaves
2) 25 gms each (or 1 tablespoon) of poppy seeds/coriander seeds /sesame
seeds / water melon seeds
6 cashew nuts/6 almonds/ a tbsp of peanuts
6 red chillies
6 to 8 cloves/peppercorns/green cardamom/2 small sticks cinnamon
dry roast the above ingredients and wet grind.
3) 2 onions and 2 tomatoes (ground to a paste)
2 tablespoons bengal gram flour (also called chickpea flour)
* separately grind the ingredients at 1, 2 and 3.
* if the meat is mutton or beef or pork make a soup of the meat
using ginger/garlic paste, salt, a few cloves and peppercorns.
* if using chicken, prawns or fish or boiled eggs use glass covered
non-stick cookware.
* Prawns and fish should only be added when the whole curry is
ready.(apply garlic, cumin & chilli paste and salt to the fish or prawns).
Method
Taking the appropriate sized vessel put in a generous ampount of oil. Add the coconut paste and fry for about 10 min. Next add all the other ground masalas along with the ginger/garlic paste and meat. Add 1 tbsp cumin seeds, 1 tsp turmeric powder and 1 teaspoon red chilli powder. Keep roasting the same on a low flame till the oil begins to float. Add the flour and roast for another five min. Add enough water to make a thick gravy and cook till the meat is done. Taste for salt.
To be served with plain boiled rice ,salad and lime.
*********
Plain boiled rice
wash and soak the required quantity of long grained rice .
Put a large pan of water to boil. Add 1 stick cinnamon, a few cloves,
1 tsp cumin seeds(roasted) / salt and the washed rice. Simmer till done.
Drain the excess water.
*********
PARSI SALAD
1 CUCUMBER, CUBED FINE
1 ONION , CHOPPED FINE
2 TOMATOES , DESEEDED AND CUBED FINE
1 SMALL BUNCH OF CELERY LEAVES, WASHED AND CHOPPED
1 BEETROOT BOILED AND CHOPPED FINE.
1 GREEN CHILLI CHOPPED FINE
1 TABLESPOON CHOPPED CORIANDER LEAVES
2 LEMONS SLICED AND DESEEDED.
WHEN READY TO SERVE MIX ALL THE ABOVE INGREDIENTS
IN A SALAD BOWL AND SERVE WITH THE SLICES OF LEMON.
*********
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