Roasted masala curry from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 134) by Niloufer Ichaporia King

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Notes about this recipe

  • Eat Your Books

    Recipe appears as a variation of "Bombay curry" recipe on P132. Best made a day or so ahead to meld the flavours. Requires an hour or more cooking time. Can substitute chicken or game for boneless lamb; "Ginger-garlic paste" recipe on P36 for store-bought paste; lime juice or kokam for tamarind; channa dal or peanuts for roasted chickpeas; cassia bark for cinnamon sticks; and Indian sesame oil for peanut oil.

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