Maharashtrian-style Kapama

Ingredients

In this Maharashtrian adaptation of Banska kapama, we incorporate the vibrant flavors of Maharashtrian cuisine. The original dish is traditionally prepared with pork and sauerkraut, while our version uses chicken or lamb as the protein base. We replace sauerkraut with a combination of coconut and tamarind, which adds a tangy twist to the dish. Additionally, we infuse the curry with Maharashtrian spices like turmeric, cumin, and coriander, giving it a distinct Maharashtrian flavor profile. We alse have the original recipe for Banska kapama, so you can check it out.

• 500g (1.1 lb) chicken or lamb, cut into pieces 500g (1.1 lb) chicken or lamb, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup grated coconut 1 cup grated coconut
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• Handful of curry leaves Handful of curry leaves
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
3. 3.
   Add the chicken or lamb pieces to the pan and cook until they are browned on all sides.
4. 4.
   In a small bowl, mix together turmeric powder, cumin powder, coriander powder, and garam masala. Add this spice mixture to the pan and stir well to coat the meat.
5. 5.
   Add grated coconut, tamarind paste, and curry leaves to the pan. Mix everything together.
6. 6.
   Cover the pan and let the meat cook on low heat for about 30-40 minutes, or until it is tender and cooked through.
7. 7.
   Once the meat is cooked, garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Coconut — Use freshly grated coconut for the best flavor. If fresh coconut is not available, you can use unsweetened desiccated coconut as a substitute.
• Tamarind paste — If you don't have tamarind paste, you can use lemon juice as a tangy alternative.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili powder or a few crushed black peppercorns.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of green chilies.
• Marinating the meat with the spice mixture for a few hours before cooking will enhance the flavors.

Serving advice

Serve Maharashtrian-style Kapama hot with steamed rice or freshly made roti. Garnish with fresh cilantro for added freshness.

Presentation advice

Present the Maharashtrian-style Kapama in a deep serving dish, allowing the vibrant colors of the curry to shine through. Sprinkle some chopped cilantro on top for an appealing visual touch.