Recipe: Fried Brain Masala Curry

To make:  6 Portions

For Frying Brains:

1.  4 sheep brains (bheja), cleaned, washed and deveined

2.  1-1/2 tsp coarse salt

3.  3 ktsp oil

4.  ½ tsp salt

5.  ½ tsp turmeric (haldi) powder

6.  ½ tsp garam Masala powder

For Curry:

1.  4 ktsp oil

2.  2 nos (medium sized) onions

3.  2” piece ginger, ground to paste

4.  20 flakes garlic, ground to paste

5.  4 cloves (laung)

6.  2 black cardamoms

7.  2” piece cinnamon

8.  1 tbsp poppy seeds

9.  1-1/2 tsp cumin seeds

10.  2 tbsp water for grinding paste

11.  1 cup blanched and pureed tomato

12.  1 tsp red chilli powder

13.  1 tsp garam masala powder

14.  ½ tsp salt

15.  1-1/2 cup water

For Garnishing:

1.  2 tbsp finely chopped coriander

Procedure:

1.  Rub brain with salt and leave for 25 to 30 minutes, wash and set aside

2.  Heat oil in pan for frying.  Add brains, salt, turmeric and garam masala powders and saute for 1 to 2 minutes

3.  Remove from fire, cool.  Cut into medium sized pieces and set aside.

4.  Dry roast together cloves, cardamoms, cinnamon, poppy seeds and cumin seeds and grind with 2 tbsp water to form a smooth paste, set aside

5.  For curry heat oil in pan.  Add onion and ginger and garlic pastes, stir and cook for 2 to 3 minutes

6.  Add prepared paste, stir and cook for 1 to 2 minutes

7.  Add tomato puree, red chilli powder, garam masala powder and salt, stir and cook till oil oozes out.

8.  Gradually add water, stir and cook till curry is semi liquid

9.  For serving, reheat curry, stir and add brain pieces, stir and cook for 5 minutes

10.  Remove brain curry in serving bowl and serve hot garnished with coriander leaves.