A ceremonial spread of seven distinct curries served together on a large platter, including chicken, shrimp, eggplant, pumpkin, and more.
Ingredients
For chicken curry: 1kg chicken, curry powder, potato
For shrimp curry: 500g shrimp, curry spices
For channa: 2 cups chickpeas, curry spices
For baigan: 2 eggplants, curry spices
For pumpkin: 500g pumpkin, curry spices
For bora: 500g long beans, curry spices
For mango: 2 green mangoes, curry spices
Onions, garlic, ginger, wiri wiri pepper for each
Vegetable oil
Salt
Fresh thyme and scallion
Instructions
1Prepare each curry separately, starting with the longest-cooking items. Season chicken with curry powder and fry until golden before adding potato and water.
2Cook shrimp curry quickly with onion, tomato, and light curry seasoning. Set aside as it cooks fastest.
3Prepare chickpea curry by simmering channa with cumin, turmeric, and garlic until tender and sauce thickens.
4Fry sliced eggplant with onion and curry spices until soft and caramelized. Cook pumpkin curry until it breaks down slightly.
5Make bora curry by stir-frying long beans with curry paste until tender-crisp. Prepare green mango curry with mustard and spices.
6Arrange all seven curries on a large platter or banana leaf with rice in the center. Each curry should be distinct and visually separated.
Did You Know?
The number seven is considered auspicious in Hindu tradition, and having fewer than seven curries at a wedding is considered bad luck.