Once you’ve had or made this characteristic Bombay Parsi curry, you’ll understand why Indians tend to think of most curry powder as a joke. Curried this or that, especially with raisins and chopped apple, is planets away from the complex, intense thing we call curry. The list of ingredients may seem dauntingly long, but once the masala is ground, you’re making a simple stew.
Roasted chickpeas are sold at health foods stores and Indian groceries (ask for husked channa or gram; split chickpeas are called channa dal). If you can’t get either type of chickpea, just double the quantity of peanuts.
All you need to go along with a curry, aside from a drift of fluffy white basmati rice (or Tomato Rice,) on a large platter, are fried or toasted Papads on the side, Simple Onion Kachumbar ( the equivalent of a salsa), and wedges of lime to be squeezed over everything. This was my favorite Saturday lunch in Bombay in my mother’s house and is an occasional dinner treat in ours. The recipe is exactly as dictated to me in 1962 by my mother’s cook, Andrew de Souza.
Curry is perfectly wonderful served immediately, but a day or more in the refrigerator allows the flavors to melt together even more.
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