Making a Curry with Meat, Fowl, or Fish

Ingredients

• 6 to 12 dry or green chillies
• 1 tablespoon turmeric
• 1 tablespoon coriander seed
• 3 teaspoons cumin seed
• 2 cardamom seeds
• 3 teaspoons fenugreek
• 3 teaspoons dry ginger
• 1 tablespoon black pepper
• 2 teaspoons salt
• 12 cloves
• 1 teaspoon mace
• 1 tablespoon cinnamon
• ½ cup grated coconut
• 6 chironjie nuts
• 5 almonds
• 5 teaspoons poppy seeds
• 1 tablespoon sliced onions
• 1 to 3 cloves garlic
• a few slices of dried or green mango
• a small quantity of fresh or salted tamarind
• 1 dessert spoon lime juice
• 3 tablespoons curds
• 3 tablespoons ghee or butter

Directions

1. Fry the sliced onions in ghee or butter until brown.

2. Grind the chillies, turmeric, coriander, cumin, cardamom, fenugreek, dry ginger, black pepper, cloves, mace, and cinnamon into a paste with a little water.

3. Add the paste to the fried onions and mix well.

4. Incorporate the meat or fowl, stirring until the gravy and butter are absorbed.

5. Add grated coconut, chironjie nuts, almonds, poppy seeds, garlic, mango slices, tamarind, lime juice, and curds.

6. Cook until the meat is tender and the flavors meld.