Parsi Curry and Paste to make

Curry Paste

5 to 6 red chillies roasted

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.

ParsiCuisine.com

Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!