This is hands down one of my favorite meals to eat, as a child growing up as well as an adult! The great thing about Khuri Kitchrie are really all the side dishes that go along with it. I tend to make the standard pumpkin curry and fish chutney accompaniments but spinach and masala aloo are my favorites too. If I didn’t have a 3 plate stove I would probably make them all! hahaha (who buys a 3 plate stove??)

Khuri Kitchrie:

Ingredients:

• 1 cup yoghurt/buttermilk/maas
• 1/4 tsp garlic
• 1-2 small fresh chilli
• 1/4 onion
• 1 Tb dessicated coconut
• Handful fresh coriander
• salt to taste
• Vagaar: 1tsp black mustard seeds, fresh curry leaves, jeera (whole cumin) and few Tb oil.

Method:

1. Make a paste in a magimix or blender with all ingredients except the yoghurt.
2. Add paste to the yoghurt and mix with 1/4 cup water and 1 Tb of chana flour.
3. Make vagaar with above ingredients and add to Khuri

Serve with Yellow rice (basmati or bimri rice, boiled with 1/2 tsp haldi, salt) and steamed. You can also add 1Tb of pre-soaked oil dhal to rice before boiling. There are many variations.

Pumpkin Curry:

Ingredients:

• 1 small butternut
• 1 small onion, grated (use 1/2 if you don’t want too thick)
• 1 tsp ginger & garlic paste
• 1 tsp chilli powder
• 1 tsp each dhana, jeera & haldi
• 1 tsp mehti seeds (fenugreek)

Method:

1. Brown mehti seeds in oil.
2. Mix pumpkin pieces in masala, add to pot when mehti seeds are ready. Braise for a while then add 1 Tb of coconut.
3. Add water until the pumpkin is just covered and cook.
4. Add 1Tb of sugar (optional). Garnish with freshly chopped coriander.

Fish in tomato chutney: serves 2

Ingredients:

• 1 clove garlic
• 1 small tomato chopped
• 1/2 onion, chopped
• 1 tsp each ground coriander, ground cumin
• 1/2 tsp salt
• 1/2 tsp chilli flakes
• Fish of your choice (tinned tuna, fresh fish, smoked snook etc)

Method:

1. Sauce the garlic and onion in a little bit of oil.
2. Add the chopped tomatoes and spices, add some water so the tomato can cook down until soft.
3. Add fish of your choice. Serve with Khurri.

Tips:

If you don’t have chana flour, blend all the ingredients (except vagaar), then make the vagaar in a pan and put the yoghurt mixture in. It’s a bit back to front but it still works!