Mustafa Curry Recipe

Toast & combine spices

In a dry skillet over medium heat, toast ground coriander and ground cumin for 30–45 seconds until fragrant. Remove from heat, cool briefly, then stir in turmeric, ground fenugreek, ground black pepper, and mustard powder. Mix well and set aside.

Prepare aromatics

Heat vegetable oil and butter in a large sauté pan or Dutch oven over medium-high heat until butter melts and foams. Add chopped onion and cook, stirring occasionally, until translucent and beginning to brown around the edges, about 8–10 minutes.

Add garlic, ginger, chilies

Reduce heat to medium. Add minced garlic, grated ginger, and chopped green chilies. Cook 1–2 minutes until very fragrant, stirring constantly so garlic doesn't burn.

Bloom spices

Add the prepared Mustafa-style curry powder (3 tbs), hot chili powder, paprika, and ground cumin. Stir constantly and cook 1–2 minutes to bloom the spices and release oils.

Tomato stage

Stir in tomato paste and cook 2–3 minutes, pressing it into the pan so it darkens slightly. Add crushed tomatoes and bring to a gentle simmer, scraping up any browned bits. Simmer 6–8 minutes to thicken slightly and concentrate flavor.

Create curry sauce

Reduce heat to low-medium and stir in coconut milk and stock. Add brown sugar, kosher salt, and black pepper. Simmer gently, uncovered, for 8–12 minutes until the sauce has slightly thickened and flavors meld. Taste and adjust salt and heat if needed. Stir in fresh lemon juice at the end.

Cook tougher vegetables first (if using potatoes)

If using potatoes, par-cook them in simmering water for 6–8 minutes until just tender, then drain and add to the simmering curry after the coconut milk is added so they finish cooking in the sauce for about 10 minutes.

Cook chicken

If using chicken thighs, season pieces lightly with 1/2 tsp salt and 1/4 tsp pepper. In a separate skillet over medium-high heat add 1 tbs oil and sear chicken pieces in batches until browned on the outside but not fully cooked through, 3–4 minutes per side. Transfer seared pieces into the simmering curry and simmer 10–12 minutes until cooked through (internal temperature 165°F / 74°C).

Add paneer or chickpeas/peas

If using paneer, cube and lightly pan-fry in 1 tbs oil until golden and add to the curry to warm through for 5–7 minutes. If using chickpeas, add them to the sauce during the final 8–10 minutes of simmering. Stir in frozen peas in the last 3–4 minutes.

Adjust and garnish

Taste the curry and adjust heat with extra chili powder or chopped fresh red chili if you want it hotter. Adjust salt and a splash more lemon juice if needed. Stir in chopped cilantro and green onion just before serving.

Serve

Serve hot over steamed basmati rice or with warm naan. Offer plain yogurt or raita and lime wedges on the side to help tame the heat. Note: This is intentionally very spicy; warn guests and provide cooling accompaniments.