Goan Prawns Curry | Prawns recipe

Goan Prawns Curry....Simple and easy to prepare at home...

Prep Time: 10 mins
Cook time: 20 mins
Serves: 2

Ingredients:

• 250g prawns,peeled and deveined
• 2 tbsp oil
• 1 medium onion,finely chopped
• 2 green chillies, deseeded and slit
• 100 ml thick coconut milk
• 1 tbsp tamarind pulp 
• 1/4 tsp turmeric pdr
• Curry leaves
• Coriander leaves
• Salt to taste

     For the curry paste

• 1/4 cup grated coconut
• 3- 4 dried red chillies
• 1 tsp coriander seeds
• 1 tsp pepper
• 1 tsp cumin seeds
• 1 inch ginger piece
• 3 garlic cloves

Method:

• Grind all the ingredients  for the curry paste,by adding enough water to make a thick paste.
• Heat the oil in a pan and fry the onions until golden,add green chilli and curry leaves. 
• Add the ground curry paste,turmeric pdr saute for 2 mins.
• Add enough water to the mixture and allow it to boil until the raw smell of the masala goes off.
• Add the tamarind pulp and boil for 2 mins.
• Add the salt,coconut milk and prawns and simmer for 5 minutes.
• Garnish with coriander leaves..

Goan Prawns curry is ready !!! serve with Rice....

Note:

• Adjust red chilli according to ur taste
• You can also add spice powders and skip grinding red chilli,coriander seeds, pepper and cumin seeds 

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Fish Curry with Coconut | மீன் குழம்பு

This curry is quick, simple and tastes great.This tamarind-tangy curry makes for a perfect lunch or dinner.This is a basic fish curry recipe, but the coconut milk flavour takes it to another level.This curry tastes great with Rice,Idli,Dosa. I usually prepare fish curry atleast 3 - 4 hrs before serving,this is because the fish absorbs the spices and tanginess and tastes great.

Prep Time:10 mins
Cook time:20 mins
Serves: 3 -4

Ingredients:

• 1/2 kg fish fillets
• 1 onion, medium size
• 1 tomato,medium size
• Tamarind - 1 big lemon sized tightly packed
• 5 - 6  garlic cloves
• 1/2 tsp turmeric powder
• 2 tsp chilli powder
• 2 tsp coriander powder
• 1 cup coconut milk
• Coriander leaves
• Salt to taste

To temper:

• 1 tsp Mustard
• 1/4 tsp Fenugreek
• 1/4 tsp Fennel seeds
• 2 tbsp Vegetable oil
• Curry leaves few

Method:

• Soak the tamarind in 1 cup of water for 30 mins. mash, strain and extract the tamarind pulp and keep it aside.
• Crush the onion,garlic,tomato in the mixer jar.
• Wash the fish and keep it aside.
• Heat a kadai with oil. When the oil is heated, add the items to temper.
• Add the crushed onion,garlic and tomato paste and saute for 3 minutes, stirring frequently. Add the masalas,salt and stir to cook for 2 minutes.
• Pour in the tamarind pulp and the water and allow it to boil in medium flame, until the raw smell goes off.It takes around 10 mins
• Lower the flame,now add the coconut milk and the fish and cook for 5 minutes or so, until the fish is cooked through.
• Garnish with Coriander leaves and Curry leaves.
• Close the lid and remove from fire.

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Chicken Masala without tomato and coconut

This chicken masala is simple and easy to prepare.No tomatoes no coconut added.... Simple but delicious recipe...

Prep Time : 10 mins   Cook Time : 30 mins   Serves : 3

Ingredients :

• 1/2 kg Chicken
• 1 and 1/2 tsp Chilli powder
• 1 and 1/2 tsp Coriander powder
• 1 green chilli slit
• 1/2 tsp Turmeric powder
• Water - 1 cup
• salt as per taste

For Grinding

• 1 onion
• 2 inch ginger
• 5 -6 pods garlic
• 1 tsp Pepper
• 1 tsp Cumin
• 1 tsp Fennel seeds

To Temper

• Cinnamon Sticks - 2
• Cloves  - 5
• Curry leaves
• Coriander leaves
• Oil - 2tbsp

Method:

• Wash the Chicken thoroughly.Keep aside.
• Grind onion,pepper jeera,ginger garlic,fennel seeds.
• In a pan pour oil and add the items under To Temper.
• Add the ground paste,green chilli and fry until the raw smell goes off,
• Add Chicken and fry till it changes to light color.
• Now add all the masalas and saute it.                  
• Pour water and allow it to boil till chicken is cooked and to the required consistency.
• Garnish it with Coriander leaves.
• Goes well with rice / roti ....

Note:

• Can use pepper powder and jeera powder for the whole ones
• You can skip grinding process by using instant powder and ginger garlic paste.Can add fennel seeds while tempering

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Mutton Kulumbu | Mutton Curry

It is the Mutton kulumbu / South Indian style curry and its my mom's recipe.She does not use pressure cooker.Cooking mutton curry in pressure cooker involves easy steps,I used pressure cooker to reduce the cooking time. It pairs well with Idli/Dosa /Rice/Roti/Appam/Plain rice etc

Prep Time : 20 mins   Cook Time : 30 mins   Serves : 3

Ingredients :

• 1/2 kg Mutton pieces
• 1 onion,chopped
• 2 tomatoes chopped
• 2 green chilli slit
• 1.5 tsp Chilli powder (adjust acc to ur taste)
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 tsp Ginger Garlic paste
• Water - 2 cups

For Grinding

• 1/2 cup grated Coconut
• 1 tsp Pepper 
• 1 tsp Cumin
• 1 tsp Fennel seeds

To Temper

• Cinnamon Sticks - 2
• Cloves  - 5
• Curry leaves 
• Coriander leaves
• Oil - 2tbsp

Method:

• Wash the mutton thoroughly in water.Keep aside.
• Grind coconut ,pepper,jeera and fennel seeds into smooth paste,by adding water.
• In a pressure cooker pour oil and add the items under To Temper.
• Add Ginger Garlic paste,onion,green chilli and fry for 2 mins,add mutton and fry till it changes to light color.
• Now add all the masalas and saute it.                    
• Add in the tomatoes and fry for few mins.
• Pour water and allow it to boil .Close the lid and cook it in medium high flame for 3 to 4 whistles,according to the tenderness.
• Once cooked add the ground paste and boil to the require consistency.
• Garnish it with Coriander leaves.

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Spicy Chicken curry without Coconut

This chicken curry is a spicy and very easy recipe to prepare. Generally I use coconut for most of my non veg recipes but this time i prepared without coconut which was so delicious and flavorful. Its a simple chicken curry goes very well with plain rice or any ariety rice or any Indian flat bread....

Prep Time:15 mins
Cook Time : 20 - 25 mins (Depends on Chicken )
Serves : 3 - 4
Ingredients:

• 1 kg chicken
• 1 Large size onion finely chopped
• 1 Green chilli slit
• 2 medium size tomatoes finely chopped
• 1 tbsp ginger garlic grated or paste
• Chopped coriander leaves.
• 1/4 tsp turmeric powder
• 1 tsp Chilli powder
• 1 tsp coriander powder
• 1 tsp Curry powder or garam masala powder 
• 1 cup warm water
• salt as needed

For Seasoning:

• 2 tbsp Oil
• 1 Bay leaf
• 3 Cloves
• 2 Cinnamon stick
• 1 Cardamom(Optional)

For Grinding:

• 1/2 - 1 tsp Black pepper (Adjust according to your taste)
• 1 tsp Jeera/ Cumin seeds
• 1 tsp Fennel seeds
• 5 - 6 Cashews

Method:

• Wash chicken thoroughly and keep it aside.
• Cut the vegetables and keep it ready.
• Grind all the ingredients below " For Grinding" into fine powder.
• Heat oil in a pan, add all the items for seasoning and fry for a min.
• Add onions,ginger garlic paste and fry evenly till golden and till the raw smell goes off.
• Add the chopped tomatoes,green chilli, turmeric,Chilli powder,coriander powder and salt. 
• Mix well and cook until the tomatoes goes mushy/soft.
• Add chicken, Curry powder /garam masala and fry for 5 mins in medium low flame.
• Initially pour 1 cup of water to cook the chicken,if required we can add more in the last. Cover and cook on a medium flame till it is cooked soft. 
• Now add the ground powder and check & adjust the salt.If required add 1/4 cup of water and cook in low flame for 5 mins.
• Garnish with coriander leaves and switch off the heat.
• Serve hot with rice, chapathi,rotis or variety rice..

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Nandu Kulumbu | Crab Gravy

Nandu Kulumbu / Crab curry has blend of good Indian spices and coconut. All this makes this curry special and mouth watering.Crab curry helps us to get rid of body aches, cold, sinus etc.This curry goes well with steamed rice, Chapatis...

Prep Time: 20 mins(excluding cleaning time)

Cook time : 30 mins

Serves : 4 - 5

Ingredients:

• Crab - 1kg, cleaned & washed
• Onions small - 200 gms
• Tomatoes - 3, big
• Green chillies - 2, slit
• Ginger garlic  - 1 tbsp, paste
• Red chilli powder - 2 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tsp
• Pepper powder - 2 tbsp
• Salt to taste
• Coriander leaves - 1/2 sprig

To grind :

• Coconut - 1 cup, grated
• Khus khus - 1 tsp
• Fried gram - 2 tsp
• Fennel Seeds - 1tsp

To Temper:

• Oil - 5 tbsp
• Cloves - 3
• Cinnamon - 1 piece
• Curry leaves

Method :

• In a heavy bottom pan, add 1 tsp of oil.
• Add the small onions and fry till it turns to golden color and roasted smell of onions are got. Cool the onions.
• In the mixer grind the roasted onions & the tomatoes together.
• In heavy bottom pan, add remaining oil.
• As the oil gets warmed, add cloves, cinnamon, curry leaves, green chillies.
• Fry for a minute. Then add the ground onion - tomato mixture & fry till the oil separates from it.
• Add salt, chilli powder, coriander powder & ginger garlic paste & fry for another 3 mins.
• Grind all the mixture specified in the "to grind" to a fine paste.
• Add the coconut paste to the pan & fry for 5 mins in medium flame.
• Add 2 cups of water & allow it to boil.
• Once the gravy thickens add the crab & allow it to cook for 10 minutes.
• Add garam masala, pepper powder & coriander leaves.
• Mix it and allow it to stay for another 5 mins.
• Remove from fire & serve it hot with rice, dosa, etc...

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Kadai Chicken

      Kadai Chicken....Making kadai chicken is really easy , its made by cooking chicken with Indian spices along with capsicum, it's taste delicious. Capsicum add  more flavor to the dish. Kadai chicken is semi-gravy type curry making it perfect side dish for Phulka / Naan / Roti / Rice. 

Prep Time: 5 mins
Marination Time:30 mins
Cook Time: 25- 30 mins
Ingredients:

• 1 tbsp Oil                              
• 2 each-Cardamom,cloves,Cinnamon
• 1/2 tsp Fennel seeds
• 1 Onion diced 
• 1 green chilli 
• 1 tsp ginger garlic paste
• 2 Tomatoes ( make it to puree)
• 1 tsp Chilli powder
• 2 Capsicum diced
• Coriander leaves
• Salt to taste

For Marination:

• 1/2 kg Chicken 
• 1 tbsp Yoghurt,beaten
• 1/4 tsp Turmeric powder
• 1 tsp Ginger garlic paste
• 1 tsp Chilli powder
• 1 tsp Coriander powder
• 1/2 tsp Pepper powder
• 1/2 tsp Garam masala powder
• 1/2 tsp Salt

Method:

• Fry the Capsicum in 1 tsp of oil for 2 mins and keep it aside.

• Take the washed chicken in a bowl and add the items under "For Marination" and mix well.
• Allow it to marinate for min 30 mins.
• Heat oil in a thick bottomed kadai.
• Add whole garam masala spices and add green chilli, onions and fry till it turns light brown.
• Add ginger garlic paste and sauté for a min.
• Add the tomato puree and chilli powder and fry till the raw smell goes.
• Now add the marinated chicken pieces.
• Mix it properly in medium flame, so that all the pieces are coated well in the masala.
• Add 1 cup of water, cover and cook for 10-15 mins, in medium flame.
• Stir in between.If required add some more water.Do not pour more otherwise the chicken will be overcooked.
• Once the chicken is cooked, add fried Capsicum& salt.
• Stir well and cook for another 5 mins in low flame.

Garnish with Coriander leaves.. Serve it hot with Rice/ Roti

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Spicy Egg Masala

       Spicy Egg masala is a very simple recipe with egg. Most of the egg recipes are easy and can be quickly prepared.In this recipe, the boiled eggs are cooked in a spicy Indian masala. This can be served as a side dish for chapattis, pulao, white rice etc...

Prep Time: 5 mins

Cook Time : 10 mins

Serves :4

Ingredients:

• 4 Eggs boiled
• 1 Big Onion,finely chopped
• 1 Green Chilli,slit
• 1 tsp Ginger Garlic paste
• 2 Tomatoes,finely chopped
• 1 tsp Chilli pwd
• 1 tsp Coriander pwd
• 1/4 tsp Turmeric pwd
• 1/2 tsp Curry powder or Garam masala pwd
• 1/2 tsp Fennel seeds
• 1 tbsp oil
• Salt to taste
• Coriander leaves

Method:

• Boil eggs, remove the shell,Slightly make a slit on it. and keep it aside.
• Heat oil in a kadai,add fennel seeds.
• Add onions,green chilli and sauté till onion turns translucent.
• Add ginger garlic paste.Sauté for 2 mins.
• Add tomatoes and all masala powders and fry till the tomatoes become soft and mushy.
• Drop the boiled eggs in the kadai.Add 1/4 cup water,stir well and cover it.
• Allow to cook in medium low flame for 5 to 7 mins or till the required consistency.
• Finally Garnish with Coriander leaves.

Serve hot with rice/roti...

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Chicken in Mustard Sause / Shorshe Murgi

       

            Shorshe Murgi...Shorshe means mustard in Bengali and Murgi means Chicken. In this curry,the Chicken is cooked with mustard sauce, Mustard Oil and green chilli.This is something that was never cooked in my home.I just tried to make chicken curry with Bengali flavors.A perfect dish for those, who loves Bengali flavors.

Prep Time : 40 mins    Cook Time : 20 mins    Serves:  3

Ingredients:

• 1/2 kg chicken
• 2 tbsp mustard paste
• 5 -6 green chilli slit
• 1 cup onion chopped
• 1 tbsp ginger garlic crushed/paste
• 1 tsp sugar
• Salt to taste
• 2tbsp mustard oil / Vegetable oil

For marination:

• 2 tbsp yoghurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tbsp chilli powder
• 1/4 tsp turmeric powder
• 1 tbsp oil

    

Method:

• Wash chicken and pat dry.
• Marinate it with the ingredients under marination and toss well so that all pieces are coated with the masala. Keep it aside for 30 mins.
• Heat the oil in a heavy bottomed pan.
• Add the sugar, lower the heat and allow the sugar to melt while constantly stirring, the sugar will start to caramelize.

       

• Add the chopped onions and slowly cook until the onions turn brown in colour.
• When the onions turn brown add the ginger garlic pasteand saute for a minute.
• Now  add the green chillies ,salt and cook at medium heat, for about 2 minutes.
• Add in the  marinated chicken pieces to the pan,keep aside the extra marination.
• Toss them and turn over when needed.

       

• Now add the excess marinade and fry for another 5 mins in medium low flame, until the oil separates from the masala in the pan.
• Now add 1 cup of warm water to the pan, stir everything in, cover it and cook until the chicken is tender.

       

• When the chicken is done, add the mustard paste and some peppers if you wish.
• Add 1 tbsp. of Oil and stir it for a minute.
• Cook in low heat for five minutes. Over cooking will make the mustard paste turn the curry bitter.
• Bengali chicken curry is ready to be served....

Serve it hot with Rice/Rotis...

       

Note: Adjust the quantity of fresh hot peppers to taste.I have added both chilli powder and green chilli.You can also make it using only green chillies

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Natukozhi Masala

Prep Time : 20 mins   Cook Time : 30 mins   Serves : 5
Ingredients :

• 1 kg Chicken
• 3 tomatoes chopped
• 2 tsp Chilli powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 2 tsp Ginger Garlic paste
• Water - 2 cups

For Grinding

• 1/2 cup grated Coconut
• 1 and 1/2 tsp Pepper 
• 1 and 1/2 tsp Cumin
• 1 tsp Fennel seeds

To Temper

• Cinnamon Sticks - 2
• Cloves  - 5
• Curry leaves 
• Coriander leaves
• Oil - 2tbsp

         

Method:

1. Wash the Chicken thoroughly in water.Keep aside.
2. Grind coconut ,pepper,jeera and fennel seeds into smooth paste,by adding water.
3. In a pan pour oil and add the items under To Temper.
4. Add Ginger Garlic paste and Chicken and fry till the chicken changes to light color.
5. Now add all the masalas and saute it.                                                                 
6. Add in the tomatoes and fry for few mins.
7. Pour water and allow it to boil .Close the lid and cook it in medium high flame.
8. Once cooked add the ground paste and boil to the require consistency.
9. Garnish it with Coriander leaves 

           

Natukozhi Masala / Chicken Gravy is ready to serve with Rotis or rice....

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