A Curry with Meat, Fowl, or Fish

Ingredients

• 6-12 green or dry chilies
• 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 seed
• 1 tablespoon sliced onions
• 1-3 cloves garlic
• a few slices dried or green mango
• a small quantity fresh or salted tamarind
• 1 dessert spoon lime juice
• 3 tablespoons curds
• 3 tablespoons ghee or butter

Directions

1. If making a dry curry, fry sliced onions in ghee until brown.

2. Grind the spices and nuts into a paste with a little water.

3. Add the meat or fowl to the paste, stirring until the gravy and butter are absorbed.

4. For a gravy curry, cut the meat or fowl into slices and add to the mixture.

5. Cook until the desired consistency is reached.