Mutton in Fried Spices

The recipe I am posting today is an invention test of mine like the Masterchef program and I am happy to report that the curry turned out really delish and also very easy to make too . The aroma itself is mouth watering .Succulent pieces of meat is coated in an aromatic gravy made from whole  spices which is fried to intensify the flavour , so here goes..........

INGREDIENTS

1 kg mutton/lamb cut into medium size pieces
1 tsp turmeric powder
1 inch stick cinnamon
4 green cardamom
3 cloves
2 tsp black peppercorns
1 tbsp whole coriander
3-4 dried red chillies
1/2 tsp cumin
1 bay leaf
2 tbsp coconut oil
1 large onion fried till golden
2 large tomatoes
2-3 tbsp of coconut oil
2 tbsp coriander leaves chopped (optional)

METHOD

In a large pan , add the mutton , salt, turmeric and enough water to cook the mutton till done and set aside.
In another pan , add 2 tbsp coconut oil , turn the heat on low and add the whole spices and fry it for a few sec .
Set the fried spices aside and add the remaining oil and add the tomatoes and cook till soft .
Now grind the fried spices , fried onion and the cooked tomatoes to a smooth paste.
Put the ground mixture back into the pan , when it starts to get hot , add the cooked mutton and coat the pieces in the mixture .
Keep on stirring it and cook for a few min .
Add the liquid from the cooked mutton and cook on high heat till the gravy gets thick .
Garnish with the chopped coriander and serve hot with rice , nan or appams.

Sweet and Spicy Fried Chicken

This recipe is my personal favourite , this is something my mom makes and now I make it very often as my kids are really fond of it . This is a very flavourful dish and the aroma is just mouth-watering . The chicken is first marinated with yoghurt and spices and fried and drizzled with a nice sweet and spicy sauce , all the flavours are really well balanced in this dish so here goes.....

INGREDIENTS

1 kg chicken drumsticks / whole chicken cut into small pieces
6-8 cloves of garlic
1 inch pc of ginger
1and 1/2 tsp red chilli powder
1/4 tsp turmeric
2 tbsp coriander powder
1/2 cup yoghurt
salt to taste
10-12 green chillies sliced in half
10 curry leaves
3-4 tbsp tomato ketchup
50 gms butter
Oil

METHOD

Remove the skin and wash and dry the chicken
make a paste out of the ginger and garlic
Mix the ginger and garlic paste with the yoghurt , salt and the spices .
Marinate the chicken with this mixture for about 4 hrs or preferably overnight
Heat oil in a large frying pan and fry the chicken till done
Heat butter in a pan and melt the butter
Add the green chillies and the curry leaves and saute for a few sec
Add the tomato ketchup and the chicken and stir to coat the chicken well
Now add the reserved marinade liquid and cover and keep on low heat for about 5 min .
Serve hot .

Kerela Fish Stew

This is a simple recipe which can be made very quickly . I always make this when I buy fresh fish from the market . With just a handful of ingredients and little cooking time you get a nice delicious dish . It goes very well with some crusty bread to mop up all the creamy gravy . I like things spicy so this one is a little spicy but if you like it less then just reduce the number of chillies in it so here goes...

INGREDIENTS

500 gms king fish or any firm white fish
1 inch piece ginger finely chopped
5-6 green chillies chopped finely
7-9 curry leaves
2 tbsp coconut oil
1 tsp mustard seeds
4 green cardamom
1 inch piece Cinnamon stick
3-4 cloves
1 tbsp vinegar
salt and pepper to taste
1 and 1/2 cup hot water + 1 and 1/2 tbsp coconut milk powder
1 cup hot water + 2 heaped tbsp coconut milk powder
1 tbsp coconut oil
1 tbsp sliced shallots

METHOD

In a saucepan , heat the oil and add the mustard seeds .
When it starts spluttering add the curry leaves and the whole spices .
Add the ginger , green chillies and the fish and fry them for a couple of minutes turning the fish once.
Add the vinegar on top of the fish .
Mix the 1 and 1/2 cups of water and the coconut milk powder and bring it to boil .
Add the seasoning
Now simmer it till the fish is done .
Add the 1 cup of hot water and the remaining coconut milk powder and cook it for a couple of min .
In another small pan , heat the oil and fry the shallots and use it to garnish the curry and serve hot .

Quick and Easy Prawn Curry

This is a good  curry to make when you are short on time and also it is quite delicious too , it is mildly spiced and works very well with rotis or just plain boiled rice so here goes.....

INGREDIENTS

500 gms prawns
1 large onion chopped
1 inch pc cinnamon stick
4-6 green cardamoms
3-5 cloves
1 bay leaf
2 tbsp ginger and garlic paste
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
salt to taste
1 green pepper diced
200 gm canned tomatoes
2 green chillies chopped
1 tbsp fresh coriander chopped

METHOD

Heat 2 tbsp of oil in a pan and fry the onions till soft
Add the whole spices and fry for a min.
Add the spice powders and the ginger and garlic paste and saute it .
Add the green pepper and the canned tomatoes and bring to boil .
Add the prawns and cook till done .
Garnish with chopped coriander and the chopped chillies

Spicy Tuna Fish Cutlets

For a change I decide to post something savoury today .This is something we make as a snack and it is quite popular  in South India . Cutlets are mostly made with chicken or beef but I always make it with canned tuna because it is quite easy and very tasty too so here goes ...........

INGREDIENTS

2 cans of tuna drained
1/2-1 tsp red chilly powder
1/4 tsp turmeric powder
3-4 curry leaves chopped ( optional )
1 medium onion chopped finely
1 green chilly chopped finely ( optional)
1 large potato
2 tbsp chopped coriander
salt  to taste
1 egg
1 cup or more store bought seasoned breadcrumbs
oil for frying

METHOD

Microwave the potato on high for 5 min and then turn and microwave on high for 5 min.
Peel and mash the potato.
In a pan heat a tbsp of oil and add the tuna fish , chopped curry leaves , the spices and salt to taste and fry them in the oil for about 2-3 min stirring constantly .
Add about a tsp of oil , add the onions and fry them till the onion turns soft .
Turn it off the heat and add this tuna mix into the mashed potato .
Add chopped coriander and the salt and mix it all up and form them into small balls and flatten them  or into whatever shape you desire .
Beat the egg with a little water and dip the tuna and potato mix into the egg and then the breadcrumbs .
Fry them in the oil till it turns golden brown and serve hot with ketchup .

Chicken In Dry Roasted Spices

This dish is a typical one you can find in the small restaurants of Kerela. The aroma of this dish just wafts around the place , it is really droolworthy . The spices used here are dry roasted and this intensifies the flavour of the dish . It is cooked in these spices and then fried . It is perfect for those cold evenings .This is quite a spicy dish so if you don't want it this spicy , just reduce the chillies .

INGREDIENTS

1 kg chicken , skinned and cut up into pieces
3 tbsp whole peppercorns
1 tbsp whole coriander seeds
1 inch pc cinnamon stick
2 cloves
2 tsp red chilli powder
1/4 tsp turmeric
2 tbsp soya sauce
1 tbsp vinegar
1 inch pc fresh ginger grated
3-4 cloves garlic chopped
2 green chillies
2 tbsp chopped coriander leaves (optional)

METHOD

Dry roast the whole spices till you get a nice aroma .
Then add the chilli powder and the turmeric and roast it for a few sec.
Grind the roasted spices with the ginger , garlic and green chillies .
Add the soy sauce and the vinegar to it .
Add salt to taste
Marinate the chicken in these spices for about an hour .
Now cook the chicken on the stove top till half done .
In another pan heat some oil for shallow frying and fry the chicken pieces till done while reserving the marinade.
After the chicken pieces are fried ,transfer them to a serving dish and pur the reserved marinade on top of the fried chicken and garnish it with the chopped coriander leaves if using any.


NOTE

The reseved marinade should be thick like a paste , if there is more water , then heat it on the stove till it becomes a thick paste taking care not to burn it .