Karahi Kid

A few days ago, I was in the mood for some great Indian food. The only quasi-Indian food I know how to make is curry carrots and potatoes. I decided to be adventurous, and audaciously decided to try an impressive dish I had tried before, karahi beef.

Although "karahi" means a large, seasoned, circular, and flat-bottomed pan--that is comparable to a wok--it also refers to a richly-flavored curry prepared in a karahi and made with tomatoes, green chilies, and ginger.

In a wok, I stir-fried cubes of marbleized beef and white onion just until caramelized, so that the softened edges of the onions were glazed and browned. Following the recipe, I then added minced green jalapeno chilies, garlic, grated ginger pulp, a spoonful of garam masala, chopped tomatoes (with all their liquids), and bulbous chickpeas (garbanzo beans). The relatively dry curry began to metamorphosize and take on a life of its own, as the tomatoes emitted their juices and the liquid evaporated into a thick and fragrant curry gravy.

When the curry was eventually finished simmering on a low flame, I ladled the karahi over a fluffy bed of basmati rice and sprinkled it generously with chopped cilantro.

One bite and I was pleased that I tried something outside of my comfort zone. Mr. Miyagi would be proud of this Karahi Kid!