Pasanda (Restaurant Style)
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 1 tablespoon Almond Flakes
- • 2 tablespoons Vegetable Oil
- • 1" Cassia Bark (Cinnamon Stick)
- • 3 Cardamom Pods
- • 1/2 medium sliced fine Brown/White Onion
- • 1 teaspoon Garlic Paste
- • 1/4 teaspoon Ground Pepper
- • 1/2 teaspoon Cumin Powder
- • 1/4 teaspoon Coriander Powder
- • 1/2 teaspoon Mix Powder / Curry Powder
- • 2 tablespoons Coconut Milk Powder
- • 2 tablespoons Ground Almonds
- • 1 tablespoon Sugar
- • 200g thinly sliced Meat - Chicken / Lamb
- • 1 tablespoon Raisins or Saltanas
- • 250 millilitres Curry Base
- • 50g Coconut (Block)
- • 100ml Single Cream
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
Start by toasting the almonds in a medium heat pan until they start to go golden and release their fantastic aroma. Transfer to a plate to use for decoration at the end
Heat the oil in a pan and add the cassia bark, cardamom pods and onion and fry on medium until golden.
add the garlic and fry for a further 30-60 seconds until the bitterness has disappeared
add the pepper, cumin, coriander, mix powder, coconut powder, ground almonds and sugar. Stir well adding a little of the base gravy if it's looking too dry or appearing to stick / burn.
add the meat, coat and fry for a couple of minutes adding a little base gravy if it's looking too dry.
add the raisins, coconut block and cream. Stir through and allow to simmer for 4-5 minutes until the sauce reaches your desired consistency and the meat is cooked through. It's fine to add extra base gravy or water if it's looking a little thick. I would suggest around 50ml at a time.
serve topped with the toasted almonds and sprinkled with the chopped coriander