Parsee Red Curry

This curry is adapted from the "Parsee Red Chicken Curry" recipe from 50 Great Curries Of India by Camellia Panjabi, for making in the Instant Pot. I have added vegetables and chickpeas to it to fill it out for use as a bulk cooking recipe for portioning out and freezing.

* 1 tsp ground cumin

* 3 tbsp sweet mild paprika or mild chili powder - if you can get Kashmiri red chili powder, that will give you the bright red colour.

* 2 tbsp hot chili powder (adjust the hot to mild ratio to taste)

* 2 tsp coriander seed

* 5 peppercorns

* 4 cloves

* 4 green cardamon

* 2 inches cassia bark stick

* 2 tbsp of pureed garlic and ginger - or cubes frozen garlic-ginger puree, defrosted

* vegetable oil

* 1 medium onion, chopped

* 1 heaped tsp tahini

* 500g diced or minced meat - works with lamb or chicken

* 1 aubergine, finely diced

* 2 large carrots, sliced

* 1 stock cube, crumbled

* 1 tsp salt

* 1 tin chickpeas + water (don't drain)

* 1 tin chopped tomatoes

* 2 cups water

* 1 cup coconut milk powder

* 3 tbsp tomato puree

* 1 tsp allspice, ground

* 1-2 tbsp lemon juice or vinegar

Grind the cardamon, cassia, cloves, peppercorns and coriander to a powder, and combine with the paprika/chili and cumin powders.

Put a splash of vegetable oil into the instant pot's pan. Put on to saute mode.

Add the onions and let soften for a few minutes until translucent.

Add the garlic ginger puree and tahini and stir. Then add the ground spice mixture, and stir constantly scraping the pan bottom for a couple of minutes.

Add the meat and stir to coat with the spice mixture, until it starts to brown.

Add the diced aubergine and carrot, and stir to mix.

Add the stock cube, salt and the tins of chickpeas and tomatoes.

Stir in the water, ensuring that anything that might have slightly stuck to the bottom of the pan has lifted.

Cancel saute mode, fit the instant pot lid, and cook at high pressure for 30 mins.

Release pressure quickly when the program finishes.

Stir the tomato puree, coconut milk powder and ground allspice into the curry.

Let it simmer on saute mode until the sauce is a little thicker.

Adjust to taste with salt and a dash of lemon juice or vinegar.

Serve over rice with raita and salad.

Keeps well in the fridge or freezer.

Categories: Indian