Ingredients
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1 tablespoon Almond Flakestoasted for decoration
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3 tablespoons Vegetable Oil
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1" Cassia Bark (Cinnamon Stick)
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3 Cardamom Pods
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1/2 medium sliced fine Brown/White Onion
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1 teaspoon Garlic Paste
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1/4 teaspoon Ground Pepper
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3/4 teaspoon Cumin Powder
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1/2 teaspoon Coriander Powder
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1/4 teaspoon Salt
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1/2 teaspoon Mix Powder / Curry Powder
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1/4 teaspoon Turmeric Powder
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1 teaspoon Tomato Paste
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2 tablespoons Coconut Milk Powder
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2 tablespoons Ground Almonds
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1 tablespoon Sugar
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200g thinly sliced Meat - Chicken / Lamb
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1 tablespoon Raisins or Saltanas
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250 millilitres Water
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50g Coconut (Block)approximately 1/4 of the block
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100ml Single Cream
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1/4 cup Fresh/Chopped Corianderfor decoration only
Directions
Pasanda, also spelt passanda is a mild dish, very similar to Korma cooked with fresh slices of meat. This one is made without the use of base gravy.
Steps
1
Done
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If you want toasted almonds for decoration start by toasting the almonds in a medium heat pan until they start to go golden and release their fantastic aroma. Transfer to a plate to use for decoration at the end |
2
Done
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heat the oil in a pan and add the cassia bark, cardamom pods and onion and fry on medium for about 7 minutes until golden |
3
Done
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add the garlic and fry for a further 30-60 seconds until the bitter smell disappears |
4
Done
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add the pepper, cumin, coriander, salt, mix powder, turmeric, tomato puree, coconut powder, ground almonds and sugar. Stir well and add 1/4 of the water to ensure it doesn't stick |
5
Done
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add the meat, coat and fry for a couple of minutes adding a little more water if it's looking dry |
6
Done
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add the raisins, coconut block and cream. Stir through and allow to simmer for 4-5 minutes until the sauce reaches your desired consistency and the meat is cooked through. You only need to stir if the dish looks like it's about to burn |
7
Done
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it's fine to add extra water if it's looking a little thick. I would suggest around 50ml at a time |
8
Done
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serve topped with the toasted almonds and sprinkled with the chopped coriander |