Paya Curry
Recipe Courtesy - Vistasp Hodiwala
- Lamb Trouts - Paya
- Turmeric powder
- wheat flour
- ginger garlic and chilli paste
- salt
- whole spices (cinnamon, cardamom, cloves, black pepper)
- Garlic pods
- dessicated coconut
- green chilles
- Whole jeera
- Tomatoes
- Oil
- Fried potatoes
Method
1. Take 1 dozen paya cut into small pieces. Clean them 4 times with haldi and wheat flour. Add ginger garlic and chilli paste salt and whole spices namely cinnamon cardamom cloves and black pepper. Add water till it is one inch above the paya. After one whistle slow the flame and cook for at least 100 minutes.
2. Take 100 gms of garlic pods, 6 tablespoons of dessicated coconut, 10 green chillies, 2 tablespoons of jeera and grind the same to paste.
3. Boil 10 large tomatoes and prepare puree.
4. Take around 200 gms of oil in a large pan. Add jeera and whole spices namely cinnamon cardamom cloves and black pepper. Add 4-5 large onions and cook until golden brown. Now add the coconut, garlic masala and saute until the oil leaves the masala. Add tomato puree and cook for 10 minutes. Now add the cooked paya. Cook for 30 minutes on slow flame. Adjust salt if needed. You can also add fried potatoes. They taste yummy after they absorb the gravy.
Recipe By
MafrinFounder, Zoroastrian Connection
IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer
