- 1/2 fresh coconut chopped into pieces
- 1 tsp each of poppy seeds (khas khas), Sesame seeds (safed tal) and cumin seeds (jeera)
- 50 gms raw peanuts
- 30 gm chopped cashews
- 2tsp coriander seeds
- 10 cloves of garlic
- 15 dried Kashmiri chillies
- 3 small tomatoes chopped
- 350 gms of prawns
- 1 tsp each of turmeric, red chilli powder and salt to marinate prawns
- 3 tbsp wheat flour
- 2 tbsp cooking oil
- 1 tsp each of turmeric, red chilli and curry powder to add further taste
- 3 - 4 potatoes chopped
The red curry rice is a stock dish in any Parsi household and like Dhansak there are numerous versions of making this favourite with each child claiming that their mum’s curry cannot possibly be beaten.
Well, I am here to break that myth and introduce you to my Mamaiji’s Red Curry. As a child, she made it for me every Saturday when I visited her along with some tangy Kachumbar. I loved it so much that as a kid when she asked me what I wanted when she passed away, I told her that all I really wanted was a big never-ending bowl of her curry that I could always have and remember her by. Loving as she was, she went a step further and left the original recipe scribbled in Gujarati for my mom (something I treasure along with my ‘slam books’ – does anyone remember those?)
I dug it out last weekend and decided to whip it up. Here’s how you can make my Mamaiji’s curry at your home – you won’t regret it! Do note, this recipe tastes best with prawns. You can however substitute for chicken or mutton based on your family’s preferences
First, you will need to make the curry masala. To do this, pop the coconut, seeds, nuts, garlic, chillies and tomatoes as per the pic below into the mixer adding water as needed to make a thick paste.
Keep adding water as you grind this masala to ensure it becomes a fine paste
While grinding the masala, you also need to marinate about the prawns in a turmeric, red chilli powder and salt marinade and set aside for about half an hour.
Once this is all ready, in a crockpot add some oil and fry the wheat flour making sure no lumps remain. Add in the curry masala and saute for about 5 mins until the wheat flour is mixed well into the masala and the masala no longer sticks to the sides of the crockpot.
Next, add the turmeric, red chilli and curry powder along with water into the crockpot to get the curry to the right consistency. Ensure that you don’t put too much water. Add in the prawns and 3 -4 chopped potatoes into the crockpot and let the curry simmer for 20 – 25 minutes until the prawns are cooked.