Falsa Berry Curry (Phalsa Curry)
This unique and sophisticated Parsi curry combines tender chunks of lamb or mutton with the tangy-sweet juice of Falsa berries (Grewia asiatica). The rich gravy is thickened with a delicate paste of fresh almonds and rice, creating a velvety texture that perfectly balances the savory spices and fruit tartness. A historical delicacy from 1900, this dish offers a complex flavor profile of sweet, sour, and savory notes, best served with steamed rice or crusty bread.
Ingredients
- 1 pound Lamb or Mutton (boneless or bone-in) (Originally '1 ratal tender male goat meat'. Cut into pieces.)
- 1 pound Falsa berries (Grewia asiatica) (Originally '1 seer'. If unavailable, tart berries like cranberries or red currants can be substituted.)
- 1/2 cup Granulated sugar (Originally '0.25 seer' (approx 4 oz).)
- 1 cup Ghee (Originally '0.5 seer'. Used in divided amounts.)
- 1 medium Onion (Originally '0.25 seer' (approx 4 oz).)
- 1/3 cup Fresh almonds (blanched and peeled) (Originally '3 tolas' (approx 35g).)
- 2 tablespoons White rice (raw) (Originally '3 tolas'. Washed.)
- 1 tablespoon Salt (Originally '2 tolas'. Adjust to taste.)
- 2 tablespoons Coriander seeds (Originally '2 tolas'.)
- 1 tablespoon Fresh ginger (peeled) (Originally '1 tola'.)
- 10 pods Green cardamom pods
- 10 whole Whole cloves
- 1 inch Cinnamon stick
- 2 cups Water (Originally '1 seer' plus more as needed.)
Instructions
- 1Wipe the Falsa berries clean with a damp muslin cloth. Place them in a large non-reactive bowl (originally earthenware) and mix in the sugar. Let this mixture sit for about 5 hours. After resting, mash the berries thoroughly to release their juices. Strain the mixture through a fine sieve to extract all the juice, discarding the skins and seeds.
- 2Wash the rice and peel the almonds; grind them together into a very fine paste using a little water if necessary. Separately, grind the coriander seeds, ginger, cardamom, cinnamon, and onion into a fine masala paste using a small amount of ghee. Do not grind the cloves; keep them whole.
- 3Cut the meat into pieces and wash twice in cold water. Place the meat in a heavy-bottomed pot (non-reactive). Add the ground spice masala (from the previous step), 1/2 cup of ghee (approx 1/4 seer), and the salt. Sauté over medium heat until fragrant. Pour in 2 cups of cold water (1 seer), cover the pot, and cook on low heat. If the water evaporates before the meat is tender, add small amounts of water to the lid or pot as needed. Cook until the meat is tender and about 1 cup of thick gravy remains. Remove from heat.
- 4In a clean pot, heat the remaining ghee. Add the cooked meat pieces (reserve the gravy) and the whole cloves. Stir-fry until the meat turns reddish-brown. Add the reserved gravy back into the pot with the meat. Cover and simmer gently.
- 5Once the curry has thickened slightly, mix the almond-rice paste into the prepared Falsa juice until smooth. Pour this mixture into the simmering curry. Stir gently to combine. Simmer for another 15 minutes to cook the rice flour and thicken the sauce. Remove from heat and serve. (Note: This recipe can also be made using chicken instead of meat).