Name: Breaded Ginger Beef with a Cucumber-Pigeon Pea Sauce (Malai Tikka Sarki)
Yield: Serves 6
Cuisine: India
Ingredients: Juice of 1 small lime; 1 teaspoon cumin seeds; 1 cup fine dry breadcrumbs; 2 large eggs, lightly beaten; Canola oil for deep-frying; ¼ cup Ginger Chile Paste; 2 teaspoons coarse kosher or sea salt; 1 pound boneless beef, from the sirloin or a similar choice cut, cut into 1-inch cubes; 1 large English cucumber, peeled, cut in half lengthwise, seeded, and shredded; 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds); ¼ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones; 1 tablespoon Ghee or unsalted butter; 2 scallions (green tops and white bulbs), finely chopped; 2 tablespoons finely chopped fresh cilantro leaves and tender stems

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

When Sakina Munaim and Sakina Motiwalla met during a six-month secretarial course, the only things they had in common (in addition to their first names) were their Bohri Muslim heritage and a passion for food. Nevertheless, perennially eating lunch from your mother’s home kitchen can get boring, so they swapped their daily lunches, each savoring the other’s meals. Their friendship grew, and as each got married and became a mother, they became more of a close-knit family. Their dream of furt