Ingredients & Substitutes

Instructions

1. 1

   To prepare the fermented batter, rinse 1 cup raw rice, 1/4 cup split urad dal, and 1 teaspoon fenugreek seeds together, then soak them in water for 4-6 hours. After soaking, drain the water, combine the soaked rice, dal, and fenugreek with 1 ripe but firm plantain (peeled and chopped) and 1/2 teaspoon salt, and grind everything with 1/2 cup water into a smooth batter, adding more water only if necessary, ensuring it is not too thin. Transfer the batter to a large bowl, cover it loosely, and allow it to ferment in a warm place for 12-18 hours until it becomes light and slightly bubbly.

2. 2

   Heat 3 tablespoons of coconut oil in a large heavy-bottomed pan or Dutch oven over medium heat, then add 1 teaspoon mustard seeds and allow them to splutter before adding 10-12 curry leaves, 2 large finely sliced onions, and 2 slit green chilies, sautéing until the onions turn golden brown, which takes approximately 8-10 minutes.

3. 3

   Stir in 1 tablespoon ginger-garlic paste and cook for another 2 minutes until fragrant, then add 500 grams boneless chicken pieces and 500 grams beef stew meat pieces, searing the meats on all sides for about 5-7 minutes until lightly browned.

4. 4

   Reduce the heat to low and incorporate 0.5 teaspoon turmeric powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili powder, and 0.5 teaspoon garam masala, stirring well for 2-3 minutes to toast the spices and coat the chicken and beef thoroughly.

5. 5

   Pour in 2 medium pureed tomatoes along with 0.5 cup water or stock and salt to taste, mix everything well, cover the pan, and simmer on low heat for 30 minutes, or until the chicken and beef are tender, stirring occasionally.

6. 6

   Gently whisk in 1 cup of the prepared fermented plantain batter and 0.5 cup thick coconut milk into the simmering curry, mixing until fully incorporated and the curry begins to thicken, then continue to cook uncovered for another 5-7 minutes, ensuring the batter cooks through and the flavors meld.

7. 7

   Adjust salt as needed, remove the curry from heat, and garnish generously with chopped fresh coriander leaves before serving immediately.