Bohra Kari Chawal

A creamy and hearty stew made with mutton and a nut-based curry with it being dominated by the aromas of star anise, accompanied by Chawal and mint chutney.

About Bohri Cuisine.

A delicacy from the Bohra cuisine, a cuisine that has originated from the womb of the dawoodi bohra community. This cuisine is a reflection of the community’s history, traditions, and values. We can date back its history to, when spiritual leader of the dawoodi bohra community first came to India from Yemen and settled in the city of Surat. The cuisine is a harmonious fusion of Indian, Middle Eastern, and African culinary influences, resulting in a diverse and flavourful culinary repertoire.

As this cuisine got a twisted boost by entering India, we can see a great influence of Indian regional cuisines in the bohri food cultures. It first entered the state of Gujrat, hence like Gujrati food it is also mildly spiced, but these were also the people who came into India from the middle east, resulting into lamb being a very important ingredient in this cuisine. Usage of sweet spices and herbs like, cumin, coriander, turmeric, cinnamon, cardamom, and cloves, which are combined in various proportions to create unique flavour profiles is done here. The cuisine also makes use of a variety of fresh herbs, such as mint, cilantro, and curry leaves, to add freshness and depth to dishes. Overall it is a true delight for the senses and a testament to the community’s rich culinary heritage.

Essence of a Kari.

Kari is basically a curry which has three basic, but very important steps i.e Tempering, Kari paste & cooking of Mutton.

Step 1 : TEMPERING

Also known as waghaar in the local language. This step helps in aromas of the spices to get going, which in turn are infused into the dish. It also helps in letting people know that they are going to have Kari for lunch today. I would recommend you to start the tempering with ghee then adding cumin seeds, cinnamon stick, cloves, pepper, bay leaf, black cardamom and finally ‘star anise’, for me personally star anise is like the star of kari and I love its earthy and dominating taste.

Step 2 : KARI PASTE

A paste made from different nuts and seeds which in turn gives it a fatty and creamy texture. It is important to have a perfect balance between the quantity of nuts and the spices used, or else it would lead into a very sweet or a very bitter paste. This paste includes spices like star anise, cinnamon, bay leaf, peppercorns, cloves, etc. and nuts like cashews, almonds, peanuts, poppy seeds, sesame seeds, etc.

Step 3 : COOKING OF MUTTON

It is very important to bohris that the mutton is cooked thoroughly. So cooking it in a pressure cooker along with some ginger garlic chillies and water until it is 80% cooked not only gives us good and flavourful mutton but also a beautiful stock, that enhances the curry to another level.

Accompaniments

Kari is best served with MINT CHUTNEY along with some steamy BASMATI RICE.

Bohri Kari Chawal

rajbarudwala25

A creamy and hearty stew made with mutton and a nut-based curry with it beingdominated by the aromas of star anise, accompanied by Chawal and mint chutney.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course

Cuisine Bohra Cuisine

Calories 325 kcal

Ingredients

For Kari powder

1 nos star anise
3 nos cloves
4 nos cardamom
2 leaves bay leaves
8 nos peppercorns
1½ inch cinnamon
3 nos dry red chilies
1 tsp cumin seeds
1 tsp fennel seeds
10 nos cashews
5 nos almonds
1 tbsp peanuts
2 tbsp poppy seeds
1 tbsp sesame seeds

For Mutton

400 gms Mutton with bones
1 tbsp vegetable oil
5 cloves garlic
1 inch ginger
5 nos green chili
1 cup sliced onion

For Kari

1½ cups coconut milk
2 tbsp ghee
1 tbsp whole spices (bay leaf, star anise, peppercorns, cardamom, cinnamon, cumin seeds)
2 tsp green chili paste
2-3 sprigs coriander leaves
2 tbsp tamarind pulp

Instructions

Roast all these ingredients in order to remove the moisture. Blend them by gradually pulsing them in a mixer grinder until fine. Then add 1 to 1½ cups of water to make it into a fine paste.
1 nos star anise, 3 nos cloves, 4 nos cardamom, 2 leaves bay leaves, 8 nos peppercorns, 1½ inch cinnamon, 3 nos dry red chilies, 1 tsp cumin seeds, 1 tsp fennel seeds, 10 nos cashews, 5 nos almonds, 1 tbsp peanuts, 2 tbsp poppy seeds, 1 tbsp sesame seeds
In a pressure cooker heat some oil and add mutton pieces in it, along with ginger, garlic, green chilies, sliced onion and a 2½ cups of water with some salt and pepper. Cook it on medium heat for around 15 to 20 mins or until 80% cooked.
400 gms Mutton, 1 tbsp vegetable oil, 5 cloves garlic, 1 inch ginger, 5 nos green chili, 1 cup sliced onion
In a pan take ghee, and heat it up. then add the whole spices and let them release their aromas.
1 tbsp whole spices
Add the chili paste into the pan and cook it for a few minutes.
Add the kari paste to the pan and cook it on slow heat until it starts separating its oil.
As soon as the oil is separated add the mutton in this paste and cook t for the next 3 minutes. Stirring constantly.
Make fresh coconut milk out of 1 coconut, add it to the mutton.
Add the mutton stock made while cooking the mutton to the kari, in order to elevate its flavours. Also add seasoning as required.
At last add tamarind pulp and let it simmer for around 15 mins until you see a good layer of oil on top.
Finish the kari with some good hearty chopped coriander leaves and your Kari is ready to be served. Best enjoyed with some hot steaming basmati rice and mint chutney.