Cari Bari (Curry Burry)
This dish is most commonly served at Mauritian Hindu weddings. The chilli cakes are cooked in a gravy thickened with split pea paste and flavoured with cumin and turmeric.
Ingrédients de la recette
- Split Pea fritters (Gato Piment)
- Reserve ½ cup of plain dal paste for the curry
- 2 medium potatoes (peeled and cut in pieces)
- 2 medium eggplants
- 1 onion (diced)
- 2 tsp ginger garlic paste
- 2 tsp masala spices powder
- 1 tsp turmeric powder (saffron)
- 1 tsp garam masala
- salt to taste and oil
- curry leaves
- 1 handful fried onions
- 1 bunch coriander (chopped)
- 1 plain yoghurt
- 1 green chilli (sliced)
Instructions
- 1
Season potato with 1 tsp salt
- 2
Deep fry over medium heat until light golden colour
- 3
Trim ends of eggplants, cut in quarters lengthwise and drop directly in salty water
- 4
Deep fry over medium heat for 3 minutes
- 5
Mix 2 tsp masala spices with 1 tsp garam masala
- 6
1 tsp tumeric powder, 2 tsp ginger garlic paste and 1/2 cup of water
- 7
Mix yoghurt and reserved split pea (dal) paste together
- 8
Heat 4 tbsp oil in a pot over medium heat and add diced onion and curry leaves
- 9
Sauté for 1 minute
- 10
Add masala paste and season with 1 tsp salt, leave for 2 mins
- 11
Add dal paste and yoghurt mixture, cook for another 2 minutes
- 12
Add 3 cups water and season with 1 tsp salt, mix to combine
- 13
Add fried potatoes, eggplants and split pea fritters (gato piment)
- 14
Cover and cook over high heat until gravy starts to boil; lower heat and simmer for 4 minutes
- 15
Garnish with coriander, green chilli and fried onions
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Se connecterCrédits : Source: eMauritius