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Exotic khurie by Chef Zakiyya Tagari

Jul 14, 2022


1 x 500ml Double Cream yogurt
1 x 250 ml fresh cream
1 x 1 litre Inkomazi
1 large tomato
1 large onion
1 hand full green dhania
Few sprigs mint
1 tbsp fresh garlic whole or crushed
1 egg
Salt to taste
½ tsp turmeric/arad
1 tbsp coconut (i use dry 1)
1 tsp green masala depending on how strong you like it
liquidise till smooth
Pass through a sift and reblend with some of the khurie mixture the course bits till smooth and creamy

In a pot add oil / butter
1 Tblsp whole jeera seeds
1/4 tsp white tal seeds
1/4 tsp methi seeds
Few sprigs curry leaves let it sizzle and pop a little
Add in the khari mixture using a whisk whisk continuously till comes up to a boil to avoid curdling

Enjoy with:
Aloo fry
Fried fish
Grilled chicken
Fried chops
Papir /papri
Kachumbir salad



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