Parsi Curry and Paste to make

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Curry Paste

5 to 6 red chillies roasted

Curry Paste

2 tsp jeera

2 tsp coriander seeds

1 tsp ginger garlic paste

2 tsp sesame seeds

5 to 6 cashews

250 gms freshly grated coconut

few curry leaves

1 small onion

1 small tomato

1 tsp kashmiri red chilly powder

In a pot, heat 3 tbp of oil and fry all of the ingredients for 5 minutes. Use low heat and add oil if needed. No water. Take off heat and cool.

Put in a grinder and grind to a fine paste.

Your Curry Paste is ready to be used for making Curry Chawal.

Add water and enough paste to make your curry. Serve hot with steamed basmati rice.

Can be used in Fish Curry, Shrimp Curry, Egg or Meat Curry.

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine

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