Kalia

What we know so far

Kalia is the Mauritian Muslim wedding and Eid stew, the dish that shares the table with briani: chicken (or mutton, or beef) marinated in yoghurt with mint, coriander, cinnamon, cloves, cardamom, cumin and saffron, then cooked slowly with half-fried potatoes until the yoghurt turns into a pale, fragrant, slightly tangy gravy. It is the same spice family as the Indian qorma, made Mauritian by the potato and the fresh green herbs, and it is eaten with rice or farata and a tomato chatini. No tomato, no curry powder: kalia is the white curry.

The draft was written from 2 published sources and holds 12 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting