Gosht na Curry Chawal (Parsi-Style Mutton Curry Rice)
When I got married and moved to Grumpy Tomcat’s house I had already been cooking for 4 to 5 years. One Sunday my father-in-law requested I make Parsee Curry Chawal (rice). I make a mean Mangalorean Prawn Curry but when it came to making Parsee Curry Chawal, I was clueless. That’s when my mum-in-law came to my rescue. She taught me how to make this. I, in turn, have taught this to so many people and I now share this beautiful recipe with all of you. Mum-in-law, wherever you may be, this one’s for you. <3
½ kilo mutton, cut into pieces
½ coconut, grated roughly
3 tablespoons/45 grams peanuts (singdana), roasted and peeled
2 teaspoons/10 grams sesame seeds, roasted
2 teaspoons/10 grams poppy seeds, roasted
2 teaspoons/10 grams cashew nuts, roasted
2 teaspoons/10 grams gram (chana/daalia)
1 sprig curry leaves
8-10 medium sized tomatoes, pureed and keep separate
30 whole Kashmiri chilies, soaked in hot water till soft
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 tablespoon curry powder
Salt to taste
7 tablespoons oil
- Grind the coconut, peanuts, sesame seeds, poppy seeds, cashews, gram and red Kashmiri chilies to a thick paste.
- Heat oil in a cooker. Splutter the curry leaves and add the turmeric powder, ginger-garlic paste, curry powder and fry well. Add the ground paste and fry well till oil separates.
- Add the pureed tomatoes and cook till the raw taste and smell of the tomatoes is no longer evident.
- Add the mutton pieces and sauté well for 2-4 minutes.
- Season with salt.
- Add water and pressure cook as you usually would for mutton (this is not a thin curry, the consistency of this curry should be semi-thick so check for consistency and add water if too thick or simmer for a bit if too thin – then again, if you prefer a thinner or thicker curry, please feel free to adjust consistency accordingly)
- Serve with steamed or baghar rice and kachumber. I also know people who dip crusty Brun bread in this curry so feel free to have it in a way that best suits your taste buds.
Vagharela Chawal (Spiced Onion Rice)
2 cups basmati rice
2-3 large onions, sliced
1 inch cinnamon stick
1 teaspoon cumin seeds
Salt, to taste
2 tablespoons oil
- Wash rice. Set aside.
- Heat oil, cinnamon, cloves, peppercorns, cumin seeds. Fry for a few seconds till the spices begin to splutter.
- Add sliced onions and fry till onions are translucent.
- Add the rice, salt. Stir fry for 10-15 seconds. Add sufficient water and cook rice as usual. (You may choose to cook it in the same vessel in which you have fried the spices and onions, or you may cook it in a rice cooker).
- Serve with Gosht na Curry Chawal (Parsi style Mutton Curry Rice) or Doodhi ni Buryani (Bottle Gourd Gravy).
Kachumber: An Indian Salad
A salad mix of chopped onions, chopped tomatoes, chopped green chilies, and chopped coriander leaves. Season with salt, black pepper powder and a few splashes of vinegar. (I use natural cane vinegar by Kolah’s)
- You can also make the same curry with chicken instead of mutton. Also, we Bawajis love our potatoes just as much as we love eggs hence if you're not too much of a ‘potato person’ feel free to omit them from the recipe. This recipe can also be made into an egg (boiled egg) curry or a fish/prawn curry, but of course, when making egg / fish / prawn curry, please omit the potatoes.
- If you don’t like you food spicy, please feel free to reduce the quantity of red Kashmiri chilies.
- When making egg curry, roast and grind some khada masala/whole spices (peppercorns, cinnamon, cloves), coriander seeds and cumin seeds for the curry paste to enhance the flavor. Meat, chicken, fish and prawns impart their own flavor to the curry but that doesn't happen when you make egg curry. Please add the above mentioned ingredients to bring the egg curry flavor to top-notch level.
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