The term Curry in itself has the essence, the versatile aroma, taste and warmth that can trigger ones taste buds. Commonly known as “salan” or “shorba” in Pakistan, curry is a complex mixture of ingredients of which variants are countless. Wet curries are gravy based containing significant amounts of yogurt, coconut milk, stock or lentils. Dry curries that use tomatoes and onions are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.
Meat, poultry, seafood, vegetables or a combination of them is usually the main ingredient of every curry and is eaten with rice or flatbread.
- 750 gms fillet pieces of Fish
- 750 gms Basmati Rice soaked in 4-5 cups of water for 30 minutes
- 3 finely sliced Onions
- 2 tbsp Kausar Garlic Paste
- 10-15 small Green Chillies slit from one side
- 1/2 cup Coriander Leaves
- 11/2 cup Yogurt
- 1-11/2 cups of Ghee / Oil
- 1/2 cup Green Dill (soya leaves)
- 1 packet of Kausar Fish Biryani masala