Parsi Curry Chawal by Zarnak Sidhwa

Ingredients:

• Fish or chicken 1/2 kg
• Onions (sliced) 2
• Garlic 4-6 cloves
• Fenugreek seeds 1/2 tsp
• Dry red chillies 5-6
• Coriander seeds 3 tbsp
• Desiccated coconut 4 tbsp
• Turmeric powder 1/2 tsp
• Ginger (chopped) 1 inch piece
• Curry leaves 8-10
• Salt 1 tbsp
• Oil 3 tbsp
• Lemon juice of a lemon

To Serve:

• Boiled rice
• Papads
• Kachumbar

Method:

1. Heat oil, fry onion, till soft but not brown.
2. Grind garlic, fenugreek seeds, dry red chillies, coriander seeds, desiccated coconut till smooth and add to onions, add turmeric powder and little water and let cook.
3. Add ginger and curry leaves.
4. Cover pan and let simmer
5. Add lemon juice, fish, and salt, continue cooking till fish is done.
6. Serve fish curry with boiled rice, kachumbar and fried or roasted papad.