Curry Bari
Spicy yellow split pea fritters are cooked in a special thick curry gravy to make this traditional and popular Mauritian dish.
Ingredients
For the pakora/fritter
- 250 grams yellow split peas (dal) soaked in water for at least 3 hours and ground to a paste
- 2 green chillies (optional)
- 4 curry leaves, finely chopped
- 1 big bunch spring onions, finely chopped
- 1 small bunch of coriander leaves. finely chopped
- 1/2 teaspoon sodium bicarbonate
- 1 onion, finely chopped
- 1/2 tablespoon whole cumin seeds
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- Oil for frying
- Salt to taste
For the gravy
- 2 tablespoons ground dal
- 1 small onion, finely chopped
- 4 curry leaves
- 1 teaspoon thyme leaves
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 large tomato, crushed
- 1 tablespoon cumin powder
- 1 tablespoon black pepper powder
- 1 tablespoon curry powder
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon plain yogurt
- 1/4 cup finely chopped coriander leaves
- 1/4 cup finely chopped spring onions
- 1 tablespoon oilx
- Salt to taste
- Water
Instructions
- Combine all the pakora ingredients and mix well
- Heat oil for frying
- Shape mixture into medium balls (approximately 2-3 cm in diameter) and deep fry them in hot oil until they turn crispy and golden brown in colour
- Drain the excess oil and put aside
- In a pan heat 1 tablespoon oil
- Add onions, curry and thyme leaves and stir fry for 2 minutes
- Add the crushed tomatoes, ginger and garlic paste and stir
- Add a little water
- Add the reserved ground dal paste, stir, cover and cook on medium heat
- When the tomatoes and the dal are cooked add the fried pakoras
- Add water according to preferred consistency, cover and simmer for a few minutes
- Turn off the heat and garnish with coriander leaves and spring onions