Bohra Kaari

Ethnicity should enrich us, it should make us unique in the times of diversity and keep us united and away from division. Apart from Culture, beliefs, Clothing, Food is a major contributor to several Ethnicities. Food is everything Humans are. It is a feeling of specific cultures, personal histories, our province, one’s region, a tribe, religions or even our ancestors.

When talking about food and ethnicity, I don’t have to search for anything as I pick up a dish which is a favorite in our community, Bohras, a rich, affluent and small community with an even richer and ethnic Cuisine. With extensive use of Rice and Curries and Bread, their dishes are unique and matchless in taste, variety and calories as well.

I choose a very elite curry called 'Kaari' , a semi liquid gravy with Meat or Chicken, that has been part of the tradition of this community alone for centuries and has been passed on to generations; and the present generation, despite the culture evolving has accepted the curry with equal awe and admiration.


Kaari is cooked in coconut milk and Kaari masala. Kaari masala can be made by making a paste by mixing nuts and Indian spices in an equal amount. Kari Masala is easily available in most of the Indian grocery shops run by the people of the community here in Kuwait. In India, in Mumbai, there are specials shops in bhindi bazaar which sell all kinds of bohra masalas and pickles, Kaari masala is their best seller. If not, you can check the recipe for kaari masala on the internet, or wait till I post the recipe soon.




Bohra Kaari Print

Prep time

20 mins

Cook Time

20 mints

Total Time

40 mints

  • Course : Main course
  • Servings : 4
  • Description : A traditional Bohra meat-coconut curry


    • 500 gams chicken or meat (boneless or with bones anything is fine)
    • 1 medium onion chopped
    • 2-3 green chilies chopped
    • 2 tbsp. ginger garlic paste
    • 1 cup kaari masala
    • 1 cup coconut milk
    • Curry leaves
    • Oil
    • Salt to taste
    • Fresh coriander leaves
    • A few drops of lemon juice


    1. Soak Kari masala by adding one cup of water. Set it aside while you prepare the meat.
    2. Boil meat with chopped onion, ginger-garlic paste, green chilies, salt and a glass full of water until meat is cooked well and tender.
    3. Add coconut milk to meat mixture and set it aside.
    4. In a heavy bottom pan take oil fry kaari masala, add curry leaves along with some red chili powder on medium flame. Stir constantly until raw smell goes. Be careful at this step malsala should not burn.
    5. Once masalal is nicely done, add meat-coconut milk mixture to this fried kari masala.
    6. Cook curry for 15 minutes on medium flame until oil separates. Add water at this step if you feel it is needed. Add some lemon juice to it and stir.
    7. Garnish it with some fresh coriander leaves.
    8. Serve hot with white rice or tandoori rotis.



Kaari is generally preferred with White rice or Tandoori roti, accompanied with Green Coriander Chutney.



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