An Indian curry, commonly known as kachor, is an appetizer-style Indian dish made with meat or fish cooked over hot stews or broth, often with a variety of vegetables and spices.
It’s made by boiling a mixture of meat, fish, vegetables and other ingredients until it’s pasteurized and then simmered until it has thickened and cooked through.
The flavor of kachors can vary depending on the type of meat used, and the quality of the spices used.
This particular version is made from meat and fish cooked with a vegetable base and spices such as cumin, turmeric, coriander and coriandrum.
(See more recipe ideas for classic Indian dishes.)
A variation of kakar keer, or beef kachora, is another popular dish.
It also is a traditional dish in Tamil Nadu, India, but it’s been called kachori by some for being a poor translation of kakhir, the local word for curry.
In Tamil Nadu and parts of Kerala, kachoris are often made from beef.
The most famous kachoro dish in the region, Kachi, is a spicy and sweet dish with coconut, potatoes, onion, garlic and onions, served with a spicy sauce.
A popular variation is the kachuri, which is made with potatoes and onions and a rice, fish or chicken base.
Another popular kachore is the jalandhi, a traditional Indian curry that is made by steaming vegetables over a hot fire.
(Read more about traditional Indian cooking in India.)
Read more about kachores in India.
Read more of our favorite Indian dishes.