Wash and cut the trotters at joints and keep aside.
Either grind the onions and garlic separately or slice them very fine.
Slice the ginger very fine and grind the chilies well.
Heat ghee in a large saucepan, fry onions, ginger, garlic, turmeric and chilies with a tbsp of water.
To avoid burning, sprinkle with water from time to time, till the spices are quite brown and the ghee floats to the top.
Add trotters. When the water has become absorbed fry the trotters in the browned spices, sprinkling with water from time to avoid burning.
When the trotters are brown, put in the chopped tomatoes and salt.
Cover the saucepan till the tomato juice has dried up. Fry again.
There should be no smell of raw spices left and only a faint smell of trotter.
Add boiling water and leave to simmer on a very low heat.
This should be left to cook overnight (at least 12 hours).
Then add 1/2 bunch of chopped coriander leaves and leave to cook for another 1/2 hour.
By now only thick gravy should remain.
Sprinkle the remaining coriander leaves on top and serve with hot buttered rolls.
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i am trying to cook your piaya and do nnot know how much water to put in to let this simmer for 12 hours please could you let me know how much water to add thank you yours naheem shah
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