At Tulsi, Mathur presents this brain sauté on toast points, but at home, he serves it in a roti. Your call.
1 cup milk
1 cup water
1 tsp black peppercorns
4 pods green cardamom
1 bay leaf
1/4 tsp fennel seeds
250 g goat (or lamb) brains
2 tbsp canola oil
1 medium yellow onion, minced
2.5 cm (1 inch) piece fresh ginger peeled, minced
2 green chilies, stemmed, seeded and minced.
1/4 tsp turmeric powder
1/4 tsp red chili powder
4 Roma tomatoes, peeled and chopped
1/4 tsp garam masala
6 slices good white bread, crusts removed
2 tbsp cilantro leaves, chopped
Combine milk, water, peppercorns, cardamom, bay leaf, fennel seeds and a generous pinch of salt in a small saucepan. Bring to the boil. Add brains and poach for 2 minutes. Use a slotted spoon to remove to a plate to cool. Pick off spices, trim stem and blood vessels. Chill until needed.
Sweat the onions in the oil until thoroughly softened and bronzed. Add the chilies, stir and cook for 1 minutes. Add turmeric and chili powder, stir and cook for 1 minute longer. Add the tomatoes and cook until completely softened – about 5 minutes.
Meanwhile, toast the bread and cut into points. Roughly chop the brains and add to the tomato curry. Stir until thoroughly heated through and then add salt to taste. Spoon brain mixture onto toast points, garnish with cilantro and a pinch of garam masala and serve.