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

1. 250 grams yellow split peas (dal) soaked in water for at least 3 hours and ground to a paste
2. 2 green chillies (optional)
3. 4 curry leaves, finely chopped
4. 1 big bunch spring onions, finely chopped
5. 1 small bunch of coriander leaves. finely chopped
6. 1/2 teaspoon sodium bicarbonate
7. 1 onion, finely chopped
8. 1/2 tablespoon whole cumin seeds
9. 1 teaspoon garlic paste
10. 1 teaspoon ginger paste
11. Oil for frying
12. Salt to taste

For the gravy

1. 2 tablespoons ground dal
2. 1 small onion, finely chopped
3. 4 curry leaves
4. 1 teaspoon thyme leaves
5. 1 teaspoon garlic paste
6. 1 teaspoon ginger paste
7. 1 large tomato, crushed
8. 1 tablespoon cumin powder
9. 1 tablespoon black pepper powder
10. 1 tablespoon curry powder
11. 1/2 tablespoon turmeric powder
12. 1/2 tablespoon plain yogurt
13. 1/4 cup finely chopped coriander leaves
14. 1/4 cup finely chopped spring onions
15. 1 tablespoon oilx
16. Salt to taste
17. Water

Instructions

1. Combine all the pakora ingredients and mix well
2. Heat oil for frying
3. 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
4. Drain the excess oil and put aside
5. In a pan heat 1 tablespoon oil
6. Add onions, curry and thyme leaves and stir fry for 2 minutes
7. Add the crushed tomatoes, ginger and garlic paste and stir
8. Add a little water
9. Add the reserved ground dal paste, stir, cover and cook on medium heat
10. When the tomatoes and the dal are cooked add the fried pakoras
11. Add water according to preferred consistency, cover and simmer for a few minutes
12. Turn off the heat and garnish with coriander leaves and spring onions