This post may contain affiliate links.
Bohra Kaari, kari or curry is a traditional Bohra dish. It is a coconut and cashew (poppy seed) based curry that requires a special masala called Kari masala. The taste of curry is mildly spiced and nutty.
It is very easy to cook, if you have masala prepared in advance, it requires very little effort. Although, allow slow cooking of curry to accentuate flavors.
How does this recipe work?
Kaari Masala: Please check my kaari masala recipe to it make your own spice mix. I recommend making your own over ready-made.
If you use a ready-made kari masala mix then you might need to tweak this recipe with some extra red chili powder, turmeric powder, coriander powder and whole spices. Just add these in tempering when we fry masala.
Cooking Method: Just like other Bohra recipes, I cooked meat separately and added it to the curry. But if you have some time you can add meat directly to the gravy and cook. For chicken, pre-cooking is not required anyway.
In a nutshell, masala needs to be fried very well. Now, mix water and then fry; or fry and then add water, it's a personal preference. In fact, you can fry the whole masala and grind them afterward for the crispiest taste.
Bohra is a worldwide community and so most of Bohra's recipes have regional variations.
Sour ingredient: You can add tamarind water, lemon juice or yogurt too. Tomatoes are rarely added.
Coconut Milk: We need coconut milk for this recipe. The traditional way to make coconut milk is to blend the fresh or desiccated coconut with water and then strain to extract coconut milk.
Let's say 300 grams of desiccated coconut and 1 ½ cup water. Repeat process once more with another 1 ½ cup of water to extract three cups of coconut milk. Some of that extracted coconut is also added to rice to avoid waste and add flavours and aroma to rice as well.
Now, considering quick and easy ways, I'm using coconut milk powder, you can even use coconut cream for extra-rich gravy.
So the authentic recipe varies regionally and is simply how your mother cooked and developed your taste buds. I don't believe in dictating recipes but I believe everyone has a unique style so I tried to suggest all options.
How to make it?
Boil meat with ginger, garlic and green chili paste, oil, and salt. You can pressure cook or slow cook.
Also add onions cut into chunks. This cut of onion gets dissolved quickly.
When the meat is tender, stir the meat for a few minutes to dissolve the onions. (bhunofy). Then set aside.
Get the recipe for kaari masala here! While the meat is cooking fry curry masala on medium flame until fragrant. Because we have pre-roasted masala before grinding it, this will take few minutes only. Stir constantly. (The masala will burn before you know.)
I also added some water while frying as soon as it became fragrant. Throw in curry leaves.
Mix and bhonofy for 2 minutes till little oil is visible in sides.
Add coconut milk.
Let the curry simmer for 15 minutes on low flame until oil separates.
I'm adding tamarind pulp at this stage. If you want an even more tarty flavor add lemon juice while serving. (Adding a lot of tamarind pulp can darken the color of curry)
Serving: Kaari is served traditionally with Karak double roti and rice. I highly suggest making this recipe especially if you love coconut-based curries. If you have kids, serve it with noodles to enjoy mock khousay flavors.
How do make your curry? If this recipe helped you, please let us know in the comments. Don't forget to share so others can benefit too.
If you try this Red ketchup chicken recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best job. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
Kaari Chawal Recipe
- ½ kg lamb, or any other meat
- 1 tablespoon green chilli paste
- 1 tablespoon ginger garlic paste
- 1 medium onion, cut in chunks
- 1 cup water
- 2 tablespoon oil
- 1 ¾ cup Kari masala
- ⅓ cup oil
- 2-3 twigs curry leaves
- ⅔ cup (75 grams) coconut milk powder
- 3 cups water or more
- 2 tablespoon tamarind water
For Cumin Rice
- 400 gram or 2 cups rice
- Salt, to taste
- 5-6 peppercorn
- 4 cloves
- ⅓ teaspoon cumin seeds
- 2 tablespoon oil
- 1 tablespoon desiccated coconut
- 4 tablespoon fried onion, for garnish
- Boil meat with ginger, garlic, green chilli paste and onions until tender. When tender stir for few minutes to dissolve onions. Set aside.
- In a thick bottomed skillet fry kaari masala, red chilli and curry leaves on low flame. Stir constantly until fragrant. Add a little water if masala is burning.
- Next add meat to the gravy. Fry until you see a little oil bubbling from sides.
- Add coconut milk little by little with stirring.
- Cook curry for 15 minutes on medium flame until oil separates. Serve with lemon, Cumin Rice and karak double roti (bread).
For Coconut rice
- Wash and soak rice for 20 minutes.
- Boil water in a large pot, add salt, cumin, pepper, cloves and rice.When rice are 80% cooked strain rice and discard water.
- In the same pot heat oil,add desiccated coconut, give all a stir. Next , mix in boiled rice.
- Cover and dum rice for 5-7 minutes until steam rises. Coconut rice for Kaari chawal is ready, garnish with fried onions and serve.