Chicken, Mutton, or Fish Curry

This versatile Parsi-style curry creates a rich, aromatic gravy suitable for chicken, mutton, or fish, defined by the luxurious use of fresh coconut milk. The dish begins with a flavorful paste of onions, ginger, and garlic simmered in thin coconut milk, then finished with thick coconut cream and a tangy burst of lemon juice or raw mango. The result is a creamy, golden curry where the ghee separates beautifully from the sauce, perfect for serving alongside steamed rice.

Ingredients

1 1/2 pounds Chicken pieces (or Mutton/Lamb) (Cleaned and cut. If using fish or prawns, use 1 pound.)
1 pound Onions (Originally '0.5 seer'. Peeled.)
2 cups Ghee (Originally '0.5 seer' (approx 1 lb). This is a very rich historical amount; reduce to 1/2 cup for modern preference if desired.)
3 teaspoons Lemon juice (Omit if using raw mangoes.)
2 teaspoons Ground turmeric (Heaped spoons.)
6 whole Green chilies (Large size.)
1 tablespoon Fresh ginger (Originally '0.5 tola'. Peeled.)
1 small bulb Garlic (Peeled.)
1 teaspoon Salt (Heaped spoon.)
1 whole Coconut (Large, ripe coconut.)
2 cups Boiling water (For first extraction. Originally '0.5 seer'.)
1 cup Hot water (For second extraction. Originally 'pasher' (0.25 seer).)
1 teaspoon Rice flour (Optional, for thickening. Add to masala paste if desired.)
4 whole Raw mangoes (Optional seasonal variation. Large 'koyal' variety. Peel and slice.)

Instructions

1Grate the coconut. Pour 2 cups (0.5 seer) of boiling water over the grated coconut, cover, and let sit for 3 minutes. Squeeze the mixture thoroughly to extract the thick milk (first extract) and set it aside in a separate container. Add 1 cup (0.25 seer) of hot water to the remaining coconut residue, let sit briefly, then squeeze again to extract the thin milk (second extract). Keep this separate. Note: If making fish curry, use slightly less water for extraction.
2Wash the green chilies and slit them lengthwise. Peel the onions, ginger, and garlic. Grind the onions, ginger, and garlic together with the turmeric and salt into a very fine paste. (Optional: If a thicker curry is desired, mix 1 heaped teaspoon of rice flour into this paste).
3In a cooking pot (traditionally a tinned vessel), combine the ground masala paste with the thin coconut milk (second extract). Mix thoroughly. Add the chicken, mutton, or fish pieces into this mixture. Place the pot on the stove.
4Bring the mixture to a boil. After it has boiled twice (about 2-3 minutes), add the ghee. Continue to cook until the meat or fish is tender and properly cooked.
5Once the meat is cooked, pour in the thick coconut milk (first extract). Let it come to a boil once. Add the lemon juice. (Variation: If using raw mangoes, peel and slice them lengthwise into quarters and add them when the ghee starts to separate; do not add lemon juice in this case). Reduce heat to low (simmer/embers) and cook until the ghee separates from the sauce. Remove from heat and serve.