Curry Wine (Parsi Tangy Coconut Curry)

This unique historical Parsi dish, originally titled 'Curry Wine,' is a rich and tangy coconut-based curry that balances the creaminess of fresh coconut milk with the sharp, bright acidity of vinegar and lemon juice. Tender pieces of pre-cooked mutton, chicken, or fish are simmered in a velvety sauce thickened with wheat flour and infused with a freshly ground paste of cumin, black pepper, and turmeric. The result is a complex, savory stew with a delightful sour undertone and a luxurious texture, best served with steamed rice to soak up the flavorful gravy.

Ingredients

2 cups Onions, finely chopped (Originally 0.5 Seer.)
1 cup Ghee (Originally 0.5 Seer. Can reduce to 1/2 cup for modern preference.)
3 tablespoons Wheat flour (Originally 2.5 Tola.)
2 ounces Fresh ginger (Originally 2 Tola. Half for grinding, half for slicing.)
2 ounces Large green chilies (Originally 2 Tola.)
1 1/2 tablespoons Fresh turmeric root (or powder) (Originally 1.5 Tola fresh turmeric knots. If using powder, use 1 teaspoon.)
1 1/2 tablespoons Salt (Originally 1.5 Tola. Adjust to taste.)
1 tablespoon Cumin seeds (Originally 1 Tola.)
6 cloves Garlic cloves (Originally 0.5 Tola.)
1 teaspoon Black peppercorns (Originally 0.5 Tola.)
4 teaspoons Strong vinegar
2 teaspoons Lemon juice
2 whole Large ripe coconuts (Used to make coconut milk.)
2 cups Hot water (Originally 1 Seer. Used for extracting coconut milk.)
1 1/2 pounds Cooked mutton, chicken, or fish (Meat should be pre-cooked/boiled (salted) or fish should be fried without gravy.)

Instructions

1Peel the garlic and half of the ginger. Grate the coconuts. On a grinding stone (or in a blender), grind the grated coconut together with the cumin seeds, peppercorns, turmeric, and the peeled garlic/ginger into a very fine paste.
2Using the 2 cups (1 Seer) of hot water, extract the coconut milk from the ground paste. Add a little water at a time (about 4 times) and squeeze the mixture to extract the milk, repeating until you have extracted milk about 12 times in total to get all the flavor. Collect all the extracted milk in a bowl.
3Wash the remaining ginger and the green chilies. Slice both very finely. Peel the onions and chop them finely.
4Heat the ghee in a large pot (traditionally a tin-lined vessel). Add the chopped onions and fry until they turn a golden brown color. Add the sliced chilies and ginger, fry briefly until fragrant, then remove the pot from the heat.
5Take the wheat flour and mix it smoothly with a small amount of the extracted coconut milk to remove any lumps. Then, mix this paste into the rest of the coconut milk. Add the salt to this mixture.
6Pour the coconut milk and flour mixture into the pot with the fried onions. Add your choice of pre-cooked meat (mutton, chicken, or fish). Place the pot back on the stove and bring to a boil.
7Once the curry comes to a boil ('kakro pade'), add the vinegar and lemon juice. Stir well with a spoon. Reduce the heat to low (or place on embers) and simmer until the ghee begins to separate and float on top. Remove from heat and serve.