This is a traditional curry recipe, not one you’ll find in an Indian restaurant. It’s the traditional Parsi curry that mum would cook for us on a Saturday night. Mum would either cook it with chicken pieces or kofta (spiced-up meatballs). Served with plain basmati rice and some a simple kachumba side dish. Honestly, this is the best curry ever.
Saturday nights in our house were pretty standard: Curry, followed by a bowl of fruit in front of 1980s Saturday night TV. Programmes like Happy Days, Family Fortunes, 3-2-1, The Dukes of Hazzard and Starskey & Hutch. Trying to explain to my children the simple pleasures of a TV programme that doesn’t involve hysterical celebrities, crying contestants or egotistical judges is a lost cause.
I made this curry using my mum’s recipe, the photographs turned out rubbish as usual, but the curry turned out pretty good.
Anyway, this recipe is for a meatball curry, but we used to also have it with chicken:
- 1 onion – finely chopped
- 3 cloves of garlic – crushed or finely chopped
- 1 piece of ginger (about 1″)
- 1 green chilli
- 3 heaped tablespoons of curry powder
- 1 teaspoon turmeric
- a fistful of corriander
- half block of creamed coconut
- 2 dessert spoons of desiccated coconut
- 300g of peeled and chopped tomatoes
- 1 tin of coconut milk
- 1 cup of water
- A few chopped potatoes
- 3 heaped dessert spoons of smooth peanut butter (sounds odd, but trust me)
- Fry the chopped onion in oil or ghee until golden brown then add the garlic for a further minute
- Add the ginger, turmeric, chilli, curry powder
- Stir in the chopped tomatoes
- Stir in the desiccated coconut
- Add the water and stir until boiling
- Add the half block of creamed coconut and stir until it is dissolved.
- Add the tin of coconut milk
- Stir in the peanut butter
- Add the kavabs and some boiled potatoes if desired
- Add the corriander
- 250g mince meat (lamb, beef, chicken, turkey or even tuna)
- 2 medium onions (finely chopped)
- 8 cloves of garlic (crushed)
- 1 piece of ginger (about 1″), grind to paste
- Half teaspoon turmeric powder
- 1 green chilli (finely chopped)
- Half tablespoon curry powder
- small handful of coriander (finely chopped)
- 2 slices of bread soaked in water
- 1 egg
- Plain flour
- Mix all of the ingredients together in a bowl except for the wheat flour.
- Make balls (about 2 inch) and roll each one in the wheat flour.
- Fry them in about half an inch of oil until cooked, then add them to the curry.
Tip: An alternative to making the kofta is to buy frozen meatballs from Ikea and just add them to the curry.