I was at Vasai Fort in Mumbai for a photo shoot for this book. The fort, built in the fifteenth century by the Portuguese, is located in the quiet East Indian village of Vasai. It is surrounded on all sides by tall, lush green mango trees, overhanging orchids and toddy trees. I noticed a little girl watching me from behind one of the mango trees for a while, but she was too shy to come forward and talk to me. Finally, I smiled at her and her face lit up. She came out of her hiding place and spoke to me. ‘Aren’t you MasterChef? My Nana [grandmother] is a big fan of your show. She hasn’t missed a single episode!’ she told me excitedly. ‘Will you come home and meet my Nana?’
I couldn’t refuse. I followed her home, the photographer in tow. While I was speaking to her Nana, the little girl ran into the kitchen and came out with glasses of water, a slice of bread and some curry on a plate. With the same bright face and eager eyes, she watched us as we gulped down the water and her Nana spoke passionately about the contestants, her favourites and how she loved all the tasks.
When I broke off a piece of the bread, dipped it in the curry and put it in my mouth, there was a burst of flavours on my tongue! I don’t know how to describe it—it was just wonderful! I thanked Nana with all my heart. I left their home with more than just a full stomach; I left with a fuller and happier heart. Well, here’s the recipe for that heavenly curry my little friend served me.
Spice paste
4 tbsp coriander seeds
6 green chillies
8 cloves garlic
2" piece ginger
1 tsp black peppercorns
1 tsp turmeric powder
2 tsp cumin powder
¾ tsp salt or to taste
Curry
600 g chicken legs
6 tbsp clarified butter
2 (large) onions, finely sliced
6 tbsp fresh coconut, ground to a paste
1½ tsp or to taste salt
Spice paste In a blender, combine all spice paste ingredients with 3 tbsp of water and grind to make a fine paste.
Curry Wash chicken and set aside in a colander to drain. Melt clarified butter in a frying pan over medium heat. Add onions and sauté till golden. Mix in ground spice paste and cook over low heat till butter floats to the surface. Add chicken with 2¼ cups of water, and coconut paste. Mix well. Cover and cook till chicken is tender and the curry thickens slightly. Add salt and serve hot with bread rolls or sanna (p. 218).