#Kaari Masalla curry by M.S.
Pix credit via Onelifetreat:
Very yummy curry of Bohra specialty to be eaten with Rice.
Ingredients:
mutton /chicken with bones cut into small pieces. Marinate with 2 tbsp green masala paste (green chillies+ garlic+ginger), 1 onion cut like samosa in meat when cooking and 1 grated tomato.
Pressure cook the meat or cook chicken till tender.
In a pot add little oil and add kaari masala & kari patta nd saute till the aroma of the kaari masala fills the kitchen. Mix the coconut milk and add it to the kaari masalla stirring continuously so that no lumps are formed & does not separate & curdle.
Add the cooked meat and let the kaari cook on slow flame. Add the tamarind paste into the kaari, and cook the kari till the meat is cooked. If you find the curry thick add little water or if watery add the masala to thicken. Last add the thick coconut tui. If u don't have tamarind you can add lemon juice.
Serve kaari curry with jeera rice, Garnish with coriander
Kaari Masala mixture if done at home by Chef Juzer:
Kaari Masala
About 1 Kg of Kaari Masala will be making from this recipe.
INGREDIENTS
For Gravy Mixture
350 gms Daria (Roasted Chana Dal)
350 gms Kaju (Cashew Nuts)
150 gms Roasted Peanuts (Unsalted)
75 gms Pumpkin Seeds (Magaj)
75 gms White Sesame Seeds (Tal)
For Whole Spices (Garam Masala)
½ tsp Loong
½ tsp Aniseed (Sauf or Varyali)
½ tsp Black Pepper Corn
½ tsp Dry Ginger Powder
½ tsp Haldi Powder
2 inch Cinnamon Stick
4 Star Anise (Badiyan Phool)
4 Dry Kashmiri Chilli
METHOD
Dry roast all the garam masala until a mild aroma arise and keep it aside for cooling. Similarly dry roast the gravy mixture until a mild aroma arise and keep aside for cooling. Grind both garam masala and gravy mixture to fine powder and mixing thoroughly. If the powder is light coarsely ground it fine.
Keep it in a air tight jar in a cool dry place for further use. Enjoy!!
Pix credit via Onelifetreat:
Very yummy curry of Bohra specialty to be eaten with Rice.
Ingredients:
mutton /chicken with bones cut into small pieces. Marinate with 2 tbsp green masala paste (green chillies+ garlic+ginger), 1 onion cut like samosa in meat when cooking and 1 grated tomato.
Pressure cook the meat or cook chicken till tender.
In a pot add little oil and add kaari masala & kari patta nd saute till the aroma of the kaari masala fills the kitchen. Mix the coconut milk and add it to the kaari masalla stirring continuously so that no lumps are formed & does not separate & curdle.
Add the cooked meat and let the kaari cook on slow flame. Add the tamarind paste into the kaari, and cook the kari till the meat is cooked. If you find the curry thick add little water or if watery add the masala to thicken. Last add the thick coconut tui. If u don't have tamarind you can add lemon juice.
Serve kaari curry with jeera rice, Garnish with coriander
Kaari Masala mixture if done at home by Chef Juzer:
Kaari Masala
About 1 Kg of Kaari Masala will be making from this recipe.
INGREDIENTS
For Gravy Mixture
350 gms Daria (Roasted Chana Dal)
350 gms Kaju (Cashew Nuts)
150 gms Roasted Peanuts (Unsalted)
75 gms Pumpkin Seeds (Magaj)
75 gms White Sesame Seeds (Tal)
For Whole Spices (Garam Masala)
½ tsp Loong
½ tsp Aniseed (Sauf or Varyali)
½ tsp Black Pepper Corn
½ tsp Dry Ginger Powder
½ tsp Haldi Powder
2 inch Cinnamon Stick
4 Star Anise (Badiyan Phool)
4 Dry Kashmiri Chilli
METHOD
Dry roast all the garam masala until a mild aroma arise and keep it aside for cooling. Similarly dry roast the gravy mixture until a mild aroma arise and keep aside for cooling. Grind both garam masala and gravy mixture to fine powder and mixing thoroughly. If the powder is light coarsely ground it fine.
Keep it in a air tight jar in a cool dry place for further use. Enjoy!!
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