When people talk about curry they think blow-your-head-off rich spicy gravy with a thick layer of oil floating on the top.
So for all you disbelievers out there, give this a go. This is authenticate Parsi Red Curry from scratch. It’s not as complicated as it seems, I promise. There are a few colloquial words in there so I’ll list the English translation below.
Khus Khus- White Poppy Seeds
Curry Patta-Curry Leaves
Adu-Lasan is Ginger+Garlic paste
Bhuno-Literally means ‘dry roast’ but here means to cook slowly on a low flame
Oh boy it’s not even 8am and I’m so starving for some of mum’s yummiest and my most favourite dish ever.
This version is with chicken (pls use chicken with bones) but the same recipe with nice juicy fatty pork is superlative. Aargh! Kill me now, how I long to be home. Dee x