Bombay curry [Andrew de Souza] from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 132) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato rice; Simple onion kachumbar (Kachuber); Papads - how to cook (Papadams, Appalams)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Best made a day or so ahead to meld the flavours. Requires an hour or more cooking time. Can substitute stewing veal, boneless chicken thigh meat, or chicken thighs or legs for boneless lamb; "Ginger-garlic paste" recipe on P36 for store-bought paste; lime juice or kodam for tamarind; channa dal or peanuts for roasted chickpeas; cassia bark for cinnamon sticks; and Indian sesame oil for peanut oil. See recipe for variations. This recipe is part of the "Everyday lunch" menu on P282.

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