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This curry is essentially a modified Sindhi with the inclusion of green pepper cooked in 2 stages and the addition of mango pickle, yogurt and lemon juice. The name is pure invention, being taken from parts of the Hindi words for pomegranate and pickle, so you will never find it on any restaurant menu. It is an exceptional MEDIUM curry. Do not be put off by the unusual spice combination - this is definitely one to try.

Preparation

• Finely slice 25 gm of the green pepper and cut into about 1" lengths.
• Chop the remaining 25 gm of green pepper into about ½" squares.
• Finely chop the mango pickle to reduce any large pieces to a paste.
• Chop the fresh coriander.

Cooking - 8 min

1. Heat the oil in a suitable pan fry the thinly sliced green pepper, stirring regularly, for 2 min.
2. Stir in the c41 sindhi spice mix, anardana powder, ground coriander and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
3. Add the tomato purée, mango pickle and 40 ml of c46 base sauce and cook, stirring, for 1 min adding c46 base sauce as needed to prevent drying.
4. Stir in the precooked c41 chicken tikka, the remaining green pepper (squares), salt and 80 ml c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
5. Reduce the heat and stir in the fresh coriander, yogurt and lemon juice and cook for 1 min.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Anardana is powdered pomegranate seeds and can be purchased at Asian outlets and some supermarkets.
(2) Dilute the c46 curry base sauce with 100 ml of water and warm before use.
(3) Mango pickle can be purchased at Asian outlets and some supermarkets.

The preparation stage
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The finished meal


Anardana Powder


Mango Pickle
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