Tuesday, 28 February 2017

Parsi Style Green Curry and Rice

Parsi Style Green Curry and Rice
Sunday is a day for rest, recapitulation and reflection, at least that's what I gathered as a child and continue to believe. Sunday a day when people mostly connect base with their favourite people (ones family) and "hopefully" disconnect their digital devices to be closer to home and hearth, spend a morning in prayer or meditation and simply recharge their own batteries.

Well this special day would come an entire day early for us as children, Why?, because Saturday and Sunday were the same for us, two sides of the "No school today" coin.

As school closed for the week, my cousins and I would happily trot over to or granny's place, she was a teacher all her life and mornings were spent revising our school work for the week and taking in the heady aromas that wafted out of her kitchen.

Parsi Style Green Curry and Rice would invariable be on the lunch menu and as the curry simmered our tummies rumbled and mouths watered.

Closer to lunchtime all three of us cousins were summoned to the kitchen to make Kachumber as that's all granny would allow our little hands to make. So one would wash clean and slit a spring onion into quarters then drop it into a bowl of water where the onion would soak the water and "bloom" like a flower. The youngest would always be assigned the duty of slicing limes as that was the easiest of all kitchen jobs and I (the middle child cousin) was given the the task of chopping cucumbers.

The beauty of this curry is in its simplicity and ease to make. It is also very versatile and tastes great with fish, mutton or even with some potatoes and peas as a vegetarian option. Moreover, because it uses almost the same ingredients as a green chutney, you can even just use some leftover chutney, add the missing spices and voila! you have a whole new dish.

Here's how you make it,

Serves 6

You will need:

Half a grated coconut
1 bunch of fresh coriander
2 tsp cumin seeds (jeera)
6 green chillies
1 tsp white sesame seeds (til)
1 pod of garlic (10 – 12 cloves)
1 inch piece of fresh ginger
1 fresh tomato chopped
1.5 tsp each of turmeric, red chilli and curry powders
2 stalks of fresh curry leaves (optional)
2 potatoes (If you are making a mutton, chicken or veggie curry, omit is making with fish)
2 tbsps of powdered mix nuts (I used grams, peanuts and cashews)
2 tbsp oil
Salt to taste


The first step for any curry is to make the curry paste. This is where you put in most of the raw spices, coconut, coriander, garlic and so on.

Grind the coconut and garlic first with water before adding in the other ingredients.

Once you have a fine paste, in a heavy bottomed pan add some oil and heat.

Add in the powdered mix nuts and fry it until it is of a bread crumb consistency. The powdered mix nuts act as the binding agent for your curry and ensures that the coconut doesn’t separate from the spices, along with imparting a richness to the curry.

Once the nut powder is crumbled add the curry paste.

Fry until the masala is no longer coating the sides of the pan.

Next, add in at least 2 – 3 cups water based on the consistency you prefer as well as the potatoes (if using), curry leaves and the spices.

Let the curry simmer on slow until the potatoes are half cooked.

Meanwhile, marinate your prawns in some ginger-garlic paste and salt and let them sit for 10 – 15 mins while the curry simmers.

Next, drop in the prawns into the curry and give it a stir.

Half-cover the pan and let the curry simmer on slow for another 10 – 15 minutes until the prawns are cooked.

Serve this curry with freshly steamed rice and some tangy kachumbar


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