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Serves: 4

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What does this mean?

Given to me by a Bengali friend Jaweed Rasa many years ago, can be adapted to meat chicken or fish.

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Ingredients

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  • 2 large onions (minced)
  • 12 cloves garlic
  • 500 grams meat
  • 1 tin tomatoes
  • 2 tomatoes (fresh)
  • 3 teaspoons panch phoran
  • 3 teaspoons tikka masala powder
  • 6 cloves (whole)
  • 6 cardamom pods
  • 1 chilli (whole, bruised - to taste)
  • fresh root ginger ( 2 thumbs)
  • 200 grams clarified butter (or vegetable oil)
  • stock (from the meat)
  • 250 grams coconut milk

Method

  1. Fry onion in the butter for a few mins. Now throw in all the spices and cook out for a few mins.
  2. Add the meat and coat with the mixture well add the tin of toms.
  3. Blend or finely grate the garlic and ginger together. Add 3/4 of this to the dish, also add the chilli at this point
  4. Add the stock and simmer till meat is tender.
  5. Now add the coconut milk and cook for a further half hour
  6. Add the fresh toms cut into quarters.
  7. Cook for a further 15 mins slow.
  8. Now add the rest of your garlic and ginger mix stir well for 1 min and serve garnish with fresh coriander

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