Tateri (Lapwing) Curry - Method 2

Tateri (Lapwing) Curry - Method 2

A rich and aromatic Parsi curry that transforms game bird or chicken into a succulent dish using a vibrant green masala paste of coconut, cilantro, and ginger. The gravy achieves a complex balance of flavors through the tartness of fresh kokum and tomatoes, complemented by the warmth of freshly ground cardamom, cloves, and cinnamon. Slow-cooked until the ghee separates, this historical recipe offers a deep, savory taste of traditional Parsi cuisine.

Ingredients

  • 1 pound Chicken or Cornish Game Hen (Originally '1 Sher Tateri' (Lapwing). Substituted with chicken or game hen for modern availability. Cut into pieces.)
  • 4 ounces Onions (Originally '1/4 Ratal'. Finely sliced.)
  • 4 ounces Tomatoes (Originally '1/4 Ratal'.)
  • 1 ounce Fresh Kokum (Originally '2.5 Tola'. Can substitute with 1 tbsp kokum paste or tamarind paste if fresh is unavailable.)
  • 1 ounce Fresh Coconut (Originally '2.5 Tola'. Grated.)
  • 1/2 ounce Ginger (Originally '1.5 Tola'. Peeled.)
  • 1 teaspoon Coriander-Cumin Powder (Dhana-Jiru) (Heaped.)
  • 2 teaspoons Salt (Heaped, or to taste.)
  • 1 teaspoon Turmeric powder (Heaped.)
  • 1 teaspoon Black Pepper powder (Heaped.)
  • 1 cup Fresh Cilantro (Coriander leaves) (Originally '3 bunches'. Use leaves and tender stems.)
  • 10 whole Green Cardamom pods
  • 10 whole Cloves
  • 1 inch Cinnamon stick
  • 3 tablespoons Ghee (Estimated for frying.)
  • 1 1/2 cups Water (Originally '3 pasher' (approx 3/4 sher).)

Instructions

  1. 1Wash the cilantro (leaves and tender stems) and peel the ginger. Grind these together with the fresh coconut into a fine paste. Clean the kokum and grind it finely as well. Peel the onions and slice them very finely (like sev). Peel the tomatoes and chop them into pieces.
  2. 2Heat the ghee in a pot (traditionally a tin-lined vessel). Fry the sliced onions until they turn red/golden brown. Remove the fried onions and set aside. In the remaining ghee, add the turmeric, pepper, coriander-cumin powder, and the prepared green coconut-ginger-cilantro paste. Sauté, stirring constantly with a spoon, until the mixture releases a fragrant aroma and turns slightly reddish.
  3. 3Pour the water into the pot with the sautéed masala. Add the washed chicken (or game bird) pieces and salt. Cover with a lid and cook on low heat. If the water dries up before the meat is tender, place some water on the lid to heat up, then pour this hot water into the pot as needed.
  4. 4When the meat is nearly tender and only a little water remains, add the chopped tomatoes, the ground kokum paste, and the fried onions (crush them slightly if desired). Mix well and continue to cook until everything is fully tender and the ghee separates from the masala. Finally, finely grind the cardamom, cloves, and cinnamon, sprinkle this spice powder over the dish, mix, and remove from heat.
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