"I grew up not appreciating how lucky I was that my mum cooked amazing food for us every day. There was always something different on the table, and it was always delicious. The aroma of fried spices when I came home from school or from playing in the street was…homely, comforting and generally great to come back to.
But, one thing I also remember from life at home was that mum was always in the kitchen. I'd wake up in the morning to the sound of her in the kitchen and the smell of onions frying. She seemed to be there for the rest of the day until the last of the washing up was finished in the evening. And when I started learning about our food, I realised that it was because there was always a lot of preparation with our food, whether that was grinding spices, frying onions or bringing all of the ingredients together.
So, what I want to do with Mazzeh Spice is to give you the simplest ways to create authentic, traditional Parsi food. These kits require the least possible effort to make beautiful spiced curries, meals, snacks and side dishes for your family and friends.
All of the spice packets are put together by hand in our family kitchen. I hope you enjoy them."
- Xerxes, Creator of Mazzeh Spice
Mum's Curry Spice Mix 60gPreparation time: 10 minutes
Cooking time: 25 minutes
This is a traditional curry recipe, not one you’ll find in an Indian restaurant. Mum's Curry is a rich, full-flavoured dish, packed with spices that are perfectly tempered by coconut. The final ingredient of peanut butter might sound unusual, but the subtle difference it makes to this curry is what makes it a firm favourite.
It’s the traditional Parsi curry that mum would cook for us on a Saturday night. Perfect with either chicken pieces, kofta (spiced-up meatballs) or prawns and served on plain basmati rice with a simple kachumba side dish.
- Lightly fry the contents of the spice kit in one tablespoon of ghee (or oil) for two minutes.
- Add 300g of chicken and brown with the spice.
- Stir in 400g of chopped tomatoes (blended if preferred).
- Add 100g of chopped, par-boiled potato (optional).
- Add 150ml of boiling water, 200g of creamed coconut and 200ml of coconut milk.
- Bring to the boil, add 2tbls of smooth peanut butter.
- Leave to simmer for 20 minutes or until the chicken is thoroughly cooked.
(As an alternative to chicken you can try this with meatballs, or a range of vegetables).
Curry powder, garlic, coconut, ginger, turmeric