Aloo Gosht (Mutton Potato Curry)

 Do you love meat with potatoes combo? In Kerala, there are a lot of combos of mixing meat with a veggie like beef koorka curry, beef kaya curry, chicken potato curry. This is another tasty combo of mutton with potatoes. Mutton curry is always a big 'yes' here in whichever form, but we don't buy the meat often as it's red meat and may not be very good for health. This time I prepared mutton biriyani with the mutton and had some leftover meat after that which was not enough to make a curry alone. So thought to add potatoes and try this combo of mutton and potatoes in the north Indian style. I already have a Kerala style Mutton Potato Curry, check that out if interested. Kids totally loved the creamy, tasty curry with chapathis. Check it out if you love this combo.

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

mutton 300 gms

potato 2, big cubed

onion 1 sliced

curry leaves 1-2 sprigs

green chillies 2-3, vertical slit

ginger paste 1.5 tsp

garlic paste 1 tsp

coriander powder 2 tsp

hot chilly powder 1tsp

kashmiri chilly powder 1 tsp

turmeric powder 1/2 tsp

garam masala 1/2 tsp

salt to taste

coriander leaves 2-3 tbsp

oil 3-4 tbsp

bay leaves 2

to puree

onion 1 small

tomato 1 

Watch on YouTube -

Method

• Rinse the mutton under running water and drain water completely. Keep aside.
• Wash the tomato & peel the onion. Add to a blender jar and grind smoothly without adding water.Keep aside.
• Heat a pressure cooker and add oil. To this add bay leaves and cubed potatoes. Sauté on high flame for 3–4 minutes until lightly browned on the outside. This gives a unique taste to the curry. Drain from oil and keep aside.
• To the same oil, add sliced onion and green chillies, curry leaves. Add the ginger-garlic paste. Sauté until lightly browned.
• Add the spice powders on low flame and sauté. To this, pour the purée and add 2tbsp water to the jar and add to the mix with 1/4 tsp salt. Cook covered for 2–3 minutes until the tomato onion paste is nicely cooked and oil floats on the surface.
• Finally, add in the washed mutton and mix well. Add 1/2 tsp salt and give a quick mix. Cook on high for 3–4 minutes.
• Add 1/2 cup water and close the lid. Pressure-cook for 3–4 whistles, or until it's cooked well.
• One pressure is released, open the cooker and check if the mutton is cooked well, else cook again till done. Give a quick mix and add the lightly fried potatoes.
• Add salt as needed, as the gravy already has salt, and add water if needed. Cook covered for 5–7 minutes.
• Check if the potatoes are cooked well and are intact. Don't overcook the potatoes.
• Garnish with coriander leaves and switch off the flame. Keep covered for 10 minutes and serve warm with chapathis or naan.

NOTES

* Add the ginger paste slightly more than the garlic paste.

* Depending on the type of meat, cooking time may vary, so just keep a watch. Cook well and then only add the potatoes.

* I have used bot Kashmiri and hot chilly powder, you can use hot chilly powder alone. In that case, adjust the amount as per tolerance.

RELATED POSTS

* Mutton Stew

* Varutharacha Mutton Curry

* Kerala style Mutton Potato Curry

* Mutton Thengapaal Curry 

* Mutton Curry (Karnatake Style)

* Yakhni Pulao

* Easy Mutton Curry

Easy Chicken Curry (Beginner's Recipe)

Easy Chicken curry is the simplest form of chicken curry that can be made minimal ingredients, spices and basic tools like knife and cutting board. This is the basic Indian style chicken curry recipe that you can serve with naan, phulkas, idiyappam, appam,  kappa vevichathu, chakka puzhukku or even steamed rice. 

I think this may be the first learnt chicken recipes with most of the non vegetarians and so do me. My first learnt basic and frequently made chicken recipes was this soon after marriage. Then what took me so long to post this recipe here is that I had no plans to save this recipe for me as I would always remember lifelong as it was my first learnt ones. Back then, we had no ready-made ginger-garlic paste available and frankly speaking, I never had a mortar and pestle in the initial days to crush the ginger and garlic. So, I chopped all ingredients finely and cooked. 

Recently, someone asked me for this basic recipe and I thought to pen it down here so that this may be helpful to many budding chefs too. This is recreating the same recipe here, which is now one of the quickest that I prepare.If you haven't tried a basic chicken curry recipe yet, then go ahead and try this one to surprise your dear ones. Check it out !!

Here is a combo of ghee rice & chicken curry as YouTube #shorts

Preparation time ~ 15 minutes

Cooking time ~ 20–25 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

chicken (with bones) 750 g

onion 3; fine chopped

green chillies 3 cut 

ginger chopped 2 tbsp

garlic chopped 2 tbsp

tomatoes 3; medium-sized

coriander powder 2tbsp

hot chilli powder, 1 tsp

kashmiri chilli powder 1tbsp 

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

garam masala 1 tsp

curry leaves 2 sprigs

salt to taste

coconut oil 3 tbsp

coriander leaves 2 tbsp; chopped

Watch on YouTube -

Method

• Wash the chicken pieces and drain water completely.
• Heat a pan and add coconut oil. Add in the chopped onions and sauté. Add a pinch of salt to fasten sautéing. Add the curry leaves and green chillies. The onions must turn lightly browned (may take5-7 minutes).
• Add in the chopped ginger and garlic. Sauté till raw smell disappears.
• Add the coriander powder on low flame, sauté. Add the hot chilly powder, kashmiri chilli powder, pepper powder, turmeric powder on low flame. Add 1/4 cup water to prevent spices from burning. 
• Add the chopped tomatoes, add salt and mix well. Cover and cook for 3–5 minutes, or till the tomatoes mash well. 
• Add the chicken pieces then and mix well. Add garam masala, give a quick mix. Sauté on high flame for minutes on high. Add 1/2 cup water, add salt. Mix well.
• Cook covered for 15–20 minutes on medium flame. Check in between for salt. Finally, check the chicken pieces if cooked well.
• The oil starts to appear on a well cooked gravy is a good indicator that the curry is well cooked. Garnish with a few chopped coriander leaves and then switch off.

                                              

NOTES

* You can use any oil of your choice as per your tastes for this recipe. 

* The chopped ginger and garlic can be added as paste too. In that case, add only 1 tbsp each of ginger & garlic, respectively. 

MORE CHICKEN CURRY RECIPES

• Nadan chicken curry (Kerala Style Chicken Curry)
• Pepper Chicken Chettinad.
• Chicken Sukka
• Chicken Xacuti
• Special Chicken Curry
• Karnataka Style Chicken Curry
• Chettinad Chicken Curry
• Chicken Thoran(stir fry)
• Dhaba Style Chicken Curry

Easy Mutton Curry in a Pressure Cooker

Looking for some simple quick mutton curry to enjoy with steamed rice or phulkas?? Here is a simplified version of the elaborate Kerala style curry, with no tempering and only basic spices.

Mutton is not frequently bought at home, and we enjoy once in two months only. But whenever mutton is procured at home, all love it.This is a simple recipe that you can prepare in a pressure cooker in no time. The gravy can be thickened or thinned as desired with the amount of water added. Mutton has adequate fat in it to give the volume to the curry. Shallots and onions are added, which balances taste and flavours. Without further wasting time on the intro, here goes the recipe :)

Watch on YouTube -

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

mutton 750 g

savala / onion 2 medium-sized sliced

shallots / kunjulli 1 cup sliced

ginger-garlic paste 2 tbsp

tomato 1 small chopped

garam masala 1 tsp

pepper powder 1/2 tsp

turmeric powder 1/4 tsp

hot chilly powder 1 tsp

kashmiri chilly powder 1 tbsp

coriander powder/ malli podi 2 tbsp

curry leaves 2 sprigs

whole spices-cinnamon 1' piece, star anise-1, cloves 3-4, cardamom 4

salt to taste

coconut oil 2tbsp

Method

• Wash the mutton pieces under running water 3-4 times, drain water completely and place in a strainer to remove excess water.
• Heat a cooker and add the mutton pieces, add the turmeric powder, pepper powder, whole spices and salt. Mix the spices well. Then add a cup of water and cook the mutton on medium flame for 2 whistles on high flame, wait for the pressure to release.
• In another pan, add oil and add the ginger-garlic paste and sauté until the mix gets lightly crisp and is fried. To this add the sliced shallots and sauté till slightly wilted. Then, add the sliced onions and curry leaves. Sauté till lightly browned, add a pinch of salt to speed it up.
• Then, add the coriander powder on low flame and sauté till the raw smell disappears. Add the remaining spices listed in the masala on low flame and mix well till the raw smell disappears.
• Slide in the chopped tomato and add 1/4 cup water and cook till tomatoes soften. Switch off flame. 
• In the meantime, open the cooker after pressure is released and transfer the cooked masala to this. Mix well to combine, add salt as needed. Add 1/4 cup water to the sautéed pan to wash the pan for remaining spices, add to the mutton.There should be enough stock by now to cook the masala, if not, add more water. Cover the cooker with the lid and cook on low medium flame for another 10 minutes or one whistle till the gravy thickens and masala gets combined well in the mutton. 
• Once pressure is released, open cooker and check if done. The mutton should be nicely cooked and if the gravy needs a little thickening, boil a few more minutes to thicken the gravy. Garnish a few more curry leaves, switch off flame and keep covered till serving. Enjoy with steamed rice / phulkas/ chapathis.
                                        

NOTES

* You can temper the curry by adding oil (1 tbsp) to a pan and add sliced shallots and curry leaves. Sauté until lightly browned and pour over the curry. I haven't done that as the mutton gravy is rich and doesn't need an additional oil tempering, so avoided that.

RELATED POSTS

• Mutton Stew
• Mutton- Kizhangu Curry
• Varutharacha Mutton Curry
• Mutton Thengapaal Curry
• Karnataka Style Mutton Curry

Chicken Peralan | Chicken Perattu | Nadan Kozhi Perattu

It's raining cats and dogs, and I feel to do nothing right now. I feel calm and composed when the nature becomes gloomy and cold. Do you also feel the same in this climate? I feel to watch TV lying on the sofa, wrapped myself with a cozy blanket. Weather really changes moods too, I feel so. Depending on the seasonal changes, our energy levels keep shifting. Isn't it ??

Today's recipe is a chicken recipe, close to the Kerala style chicken roast, which has lots of onions and tomatoes. This is like a close cousin of the same roast but has quite a few differences too. Read more on this recipe below, or watch the recipe on YouTube to learn more. The word 'peralan' or 'perattu' refers to the masala nicely coated or wrapped on the chicken. This is best tasted when it's slow cooked and made on a chullah or adupu / earthen stove. But if you don't have access to an earthen stove or clay stove, then cook on a gas stove but on low flame. Though, you can make this chicken peralan with both boneless and with bones. But I personally feel chicken with bones tastes better for this recipe. There is no need to add any water in the recipe and must be slow cooked so that the water from the chicken is good enough to cook the masala. The onion tomato masala gets nicely cooked and blended to the chicken pieces. The last few minutes of cooking on high flame is to alleviate the flavours to the next level. Chicken Peralan can be served with chapathis, steamed rice, pathiris or even appams. Try and enjoy !!

Watch on YouTube -

Preparation time ~ 15 minutes

Cooking time ~ 30-45 minutes

Serves ~ 6-7

Author ~ Julie

Ingredients

chicken (with bones)1 kg

onion 1 large sliced

shallots 1.5 cups sliced

green chillies 3 vertical slit

tomato 2 medium-sized chopped

coconut sliced (thenga kothu) 2tbsp

ginger-garlic paste 2 tbsp

kashmiri chilli powder 3 tbsp

hot chilli powder, 1 tsp

coriander powder 2 tbsp

garam masala 1 tsp

fennel powder/ perinjeerakam podi 1/2 tsp

peppercorns 1 tbsp crushed

salt to taste

oil 3 tbsp

curry leaves 2 sprigs

Method

• Wash and clean the chicken pieces under running water. Drain water and keep aside.
• Keep all the listed spices ready. Cut all the vegetables and keep aside.
• In a kadai or wok or an anodized pan, add oil (3 tbsp). To this, add the coconut slices and fry till lightly browned
• Then add ginger-garlic paste and fry till raw smell disappears. Toss in the sliced onions and sauté with a little salt. When the onions are lightly wilted and cooked halfway through, add the sliced shallots. Cook till the onions are lightly browned.
• Add turmeric powder and mix. Then add in all the spice powders EXCEPT crushed peppercorns one by one and mix. Sauté on low flame and add chopped tomatoes. Add 1/4 cup water to prevent the spices from burning.
• Add the chicken pieces and give a quick mix to coat the spices well. Adjust salt. Cover and cook on low flame for 5-7 minutes. Don't add any water, as chicken gets cooked from the water from the chicken.This is a very slow-cooked process and that brings out the real authentic flavours, don't rush.
• After the initial 10 minutes, check salt and add more if needed.Then, cook covered again. The chicken gets cooked in the water given out from the chicken. Check in between for water content and avoid burning. It took almost 15-18 minutes, till the moisture had completely evaporated and chicken was cooked nice and tender. 
• Then, add coconut oil (2 tbsp) and crushed peppercorns. Add more curry leaves. Give a quick mix. Put the flame on high and fry the chicken masala by stirring continuously to get the charred look. (Adding more oil and sautéing on high is an optional-added step to get more taste, takes about 3-4 minutes). But if you prefer a low oil version, omit adding the last coconut oil, continue with the rest of the steps and finish off. Oil starts oozing from the sides of the pan at this stage. Switch off flame at this point.
• Serve warm with pathiris, idiyappam, chapathis or even steamed rice. Tastes yumm !!

NOTES

*Though, you can make this chicken recipe with both boneless and with bones. But I personally feel chicken with bones tastes better for this recipe.

* If you don't have shallots, then go ahead and add onions sliced (1 big one) for the same quantity of shallots. Also, add a pinch of sugar too as shallots have a natural sweetness so to balance that.

* Adding coconut slices is truly optional, but we like that extra crunch in between.

* Use a kadai or wok or an anodized pan. Don't use a non-stick pan, as the last browning stages can't be achieved in a non-stick pan as non-stick pans are not intended for high heat purposes.

Please check out few more roast recipes, if interested-
* Kada Mutta Roast
* Chicken Sukka
* Egg Pepper Roast
* Special Chicken Ularthiyathu
* Beef Ularthiyathu
* Chemmeen(Prawns) roast
* Kanava (Squid) Roast
* Clams(kakkairachi)  Roast
* Chicken kerala style roast

* Meen Roast

* Kerala Style Kada Roast

MORE CHICKEN CURRY RECIPES

• Nadan chicken curry (Kerala Style Chicken Curry)
• Pepper Chicken Chettinad.
• Chicken Sukka
• Chicken Xacuti
• Special Chicken Curry
• Karnataka Style Chicken Curry
• Chettinad Chicken Curry
• Dhaba Style Chicken Curry

Karnataka Style Mutton Curry | Mutton Saaru (Step by Step Pics)

Christmas is just round the corner and most of you might be busy making holiday plans, baking cakes and getting ready for a joyful Christmas. Is your Christmas menu plan ready?  Am also baking cakes and getting ready for the packing and moving to native. The menu will also be shortly fixed up to enjoy for Christmas lunch. 

If you are hunting for mutton curry recipes, then this is a great choice mutton curry recipe from Karnataka to try. The gravy is quite thick and delicious. The recipe has slight variation from each place but majority of the places, this is the recipe, and so I just followed. This is also called Mutton Sambar curry in few places in Tamil Nadu and Karnataka. This curry is quite easy to  make, as most of the ingredients added are ground to a smooth paste and added. And I used the pressure cooker to cook the mutton, which made the work all easier to make within no time. This is a curry that can be served with veg pulao, neer dosas, appams or chapathis. Generally ragi mudda is serve with this curry in Karnataka. Try and enjoy !!

Preparation time ~ 20 minutes

Cooking time ~ 30-40 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients 

mutton 750 g

turmeric powder 1/2 tsp

salt to taste

onion 1 sliced

coriander leaves 2 tbsp

curry leaves a sprig 

coriander leaves 2 tbsp chopped

to grind

onion 1 sliced

green chillies 3-4

coconut 1/4 cup

ginger 2’ piece

garlic 10-12 cloves 

kashmiri chilly powder 2 tbsp

coriander powder 2.5 tbsp

cloves 5-6

cinnamon 2’ piece

tomato 1 small

coriander leaves 1/4 cup

pottukadala 1/2 tsp

salt 1/2 tsp

oil 4tbsp

Method

• Wash the mutton and clean, drain water & keep aside. 
• In the blender jar, add the grated coconut, cinnamon, cloves, ginger, garlic, pottukadala. Add chopped tomato and coriander leaves, along with kashmiri chilli powder and coriander powder. Heat a pan and add one sliced onion along with green chilli. Sauté till translucent and switch off flame. Cool and add to blender jar, grind to a smooth paste.

• Heat oil in a cooker and add sliced onions. Sauté till translucent and add the mutton pieces, mix well and cook for 3-4 minutes till water seeps out of the mutton. Add the turmeric powder, salt, curry leaves & coriander leaves.
• To this add the ground paste and mix well with the mutton pieces. Cook for 4-5 minutes on medium flame till the masala is coated well with the curry.

• Add water  (about 1 cup)to the blender jar and swirl the jar to remove any masala left. Add this to the mutton.
• Cover the lid and cook the mutton for 3-4 whistles in the pressure cooker. Wait for the pressure to release and then open the lid. The mutton looks cooked and oil floats on top of the curry, making it a significantly cooked curry. Garnish with a few coriander leaves and serve warm.

NOTES

* The cooking time of mutton varies with the type of mutton, so just keep a check on that.

* You can use a pan and cook the mutton in that too, pressure cooker saves time and energy.

*  This curry is best served with ragi mudda/ neer dosa, but you can always serve with chapathis, rice or even naan.

* You can also sauté the tomato, coriander leave along with onions and then grind. You can also dry roast the cinnamon and cloves before grinding.

* Some recipes call to add lime juice or tamarind pulp too, but adding one tomato was enough for us, so I just omitted the extra tanginess.

RELATED POSTS

• Mutton Stew
• Mutton- Kizhangu Curry
• Varutharacha Mutton Curry
• Mutton Thengapaal Curry

Kerala Beef Chilli | Chilli Beef (Semi Gravy Type)

Chilli beef is an Indo-Chinese appetizer or starter where slender cut and cooked meat is coated with corn flour and maida, deep-fry the pieces and then tossed with soya sauces, chilli sauce and spices. However, this is a modified version of the Indo-Chinese with a Kerala touch and typically this is served in Kerala restaurants and thattukadas(fast food joints) as Kerala Beef Chilli. I have not deep-fried the beef pieces with any coating and just shallow fried. This way the beef remains juicy and perfect for a semi gravy style. You can coat the cooked beef pieces and follow the rest of the recipe as same. If you have cooked beef in fridge then this is one of the quick fix for unexpected guests or for a quick side.

                                                  

  

I have already mentioned in most of my beef recipes, how much my family loves this meat and so it's a pleasure to cook beef at home, though not frequently. Kerala style beef chilli can be prepared dry or as a semi gravy style. My family loves the semi gravy style as it goes perfect with any fried rice or quick veg pulao type meals. The beef chilli dry can only be served as a starter and so if you would like to prepare the that, just dry up the moisture in the gravy and your favourite beef chilli dry is ready. I usually end up making a small batch of beef chilli for a quick fix, and they really enjoy. It's very easy to put together and takes yummy !! 

Please check out more Kerala style beef recipes here.

You can try out the below combos with chilli beef-

1. Mexican Rice
2. Kashmiri Pulao
3. Egg Fried Rice
4. Quinoa Veg Pulao
5. Vegetable Pulao

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients 

to cook

beef  500 gms

kashmiri chillinpowfer 1 tsp

pepper powder 1/2 tsp

turmeric powder 1/4 tsp

vinegar 1/2 tsp

salt to taste

capsicum / green bell pepper1 large or 2 small cubed

onion, 2 medium-sized, cubed pieces

ginger 1 tbsp chopped

garlic 1 tbsp chopped

green chilli 3-4 vertical slit

dark soy sauce 1 tsp

sugar, a good pinch

red chilly sauce 1 tsp

coriander leaves or spring onion 2 tbsp

corn flour 2 tbsp

refined oil  2-3 tbsp

Method

• Wash and rinse the beef 3-4 times and drain all water, add to a pressure cooker. Mix in the chilly powder, pepper powder, turmeric powder salt and vinegar to the beef. Cook on low flame till it leaves water, then add 1/4 cup water and pressure-cook for 3-4 whistles or till cooked.
• Heat oil in a pan  and add the capsicum and onion. Sauté on high flame until lightly done and retain the crunch. Remove to a plate and add the cooked beef to the same oil (reserve the stock). Sauté for 2-3 minutes till fried lightly, remove to a plate. In the same pan add the ginger- garlic chopped until it's lightly crisp. Sauté and add the green chillies. Add soy sauce, red chilly sauce and add the beef, capsicum and onion.

• In the meantime, mix the corn flour in the reserved stock and add 1/4 cup water too. Add this to the pan and check salt if needed at this point as there was salt in the soy sauce and the stock.
• Cook till the gravy looks thickened, and the pieces are nicely coated. Add the sugar and give a quick mix. Switch off flame, add chopped spring onions if using, or just garnish coriander leaves (I have used coriander leaves).

                                                          

NOTES

* You can add tomato ketchup 2 TSP too. In that case, omit adding the sugar.

* Sugar balances the flavours and so it's good to add. Omit if you don't like.

* Add more water if you wish to have more gravy.

Please check out more beef recipes here.

RELATED POSTS
* Chilli Chicken

* Chilli Fish

* Chilli Garlic Prawns

Mutton Thengapaal Curry | Mutton Curry with Coconut milk (Step by Step Pics)

Did you know the mutton meat that we get in India is not actually 'mutton'? 🧐 

I know most of you know this fact, but I am sharing this for people who had no clues on this aspect. Mutton is the meat of an older sheep, more than two years of age or much older. And the meat we get as mutton in India is the goat's meat. There is also lamb meat available in some places, which is referred to be the meat of a sheep of above one year of age. But as per my knowledge, goat's meat is healthier compared to the actual mutton(sheep's meat). The goat's meat is less on the fat side (leaner and tougher) and contains more protein. Goat meat is low in cholesterol and saturated fats than chicken, too.

Today's post is a simple mutton  curry in a coconut milk based curry. As the name says, it's a nutty sweetly flavoured, thick and delicious curry. Though Mutton Stew is also prepared using thengapaal or coconut milk, but this recipe is different. This curry can be served with steamed rice and even with Indian staples like chapathis/ rotis / appams or even bread. What's your favourite dish with mutton? My family loves biriyani the most and then the curry recipes. I have not yet shared the mutton biriyani recipe, though make it once in a while. I have already posted a roasted coconut mutton gravy (Varutharacha mutton curry), do check that out too if interested, which is the authentic Kerala style mutton gravy. This curry is very simple to prepare and all you need more is half a cup of coconut milk. Do give this curry a try and let me know too 😊

Preparation time ~ 15 minutes

Cooking time ~ 40 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

mutton 750 g

hot chilly powder 1/2 tsp

pepper powder 1/2 tsp

turmeric powder 1/4 tsp

water 1 cup

salt 

for masala

savala / onion 2 medium-size

shallots / kunjulli 1 cup sliced

ginger- garlic paste 2 tbsp

tomato 1 small chopped

coriander leaves 2 tbsp

curry leaves 3 sprigs

kashmiri chilly powder 1.5 tbsp

coriander powder/ malli podi  1.5 tbsp

garam masala 1.5 tsp

turmeric powder 1/4 tsp

fenugreek powder/ uluva podi  1/4 tsp

coconut milk (thick) 1/2 cup

salt to taste

coconut oil 2tbsp

to temper 

shallots 3 sliced

curry leaves, a sprig

coriander leaves 1 tbsp

Method

• Wash the mutton pieces under running water 3-4 times, drain water completely and place in a strainer to remove excess water.
• Heat a cooker and add the mutton pieces, add the turmeric powder, pepper powder, chilly powder and salt. Cook the mutton by mixing all the spices and keep sautéing till the mutton leaves out water. Let the water in the mutton dry up and cook lightly(may take around 7 minutes). Then add a cup of water and cook the mutton on medium flame for 3-4 whistles, wait for the pressure to release(see the pics in the second image 1,2,3,4).

• In another pan, add oil and add the ginger- garlic paste and sauté until the mix gets lightly crisp and is fried. To this add the sliced shallots and sauté till lightly translucent. Then, add the sliced onions and chopped coriander leaves along with curry leaves. Sauté till lightly browned, add a pinch of salt to speed it up.
• Then, add the coriander powder on low flame and sauté till the raw smell disappears. Add the remaining spices listed in the masala on low flame and mix well till the raw smell disappears.
• Slide in the chopped tomato and add 1/4 cup water and switch off flame. 

• In the meantime, open the cooker after pressure is released and transfer the cooked masala to this. Mix well to combine, add salt as needed. There should be enough stock to cook the masala, if not, add water. Cover the cooker without any whistle on the lid and cook on low medium flame for another 10 minutes till the gravy thickens and masala gets combined well in the mutton. Finally, add half cup coconut milk(thick) on low flame and wait for a few bubbles to appear at the corners of the pan. Switch off flame and leave covered till serving.

                                        

• In another pan, heat oil and add sliced shallots and curry leaves. Sauté till the shallots turn slightly browned and then finally add coriander leaves. Mix well and pour over the curry.

NOTES

* If your garam masala  have fenugreek powder, omit adding separately. Adds a nice flavour.

* You can add 1/2 tsp of garam masala listed at the end while tempering. In that case add only 1 tsp in the curry and add 1/2 tsp at the end while tempering, adds a nice flavour.

* You can find the coconut milk  recipe here.

RELATED POSTS

• Mutton Stew
• Mutton- Kizhangu Curry
• Varutharacha Mutton Curry

Shapille Meen Curry | Toddy Shop(Kallu Shappu) Meen Curry ~ Step by Step Pics

Toddy shops were a common entity in many parts of Kerala, where a mildly alcoholic beverage made from the sap of coconut palm trees were served along with food like kappa vevichathu with meen curry (tapioca with fish curry). Mostly the sides are spicy non- veg dishes like chicken curry, duck curry, fish curry, fish fry. But these days many of the toddy shops are shut, but still people prefer to taste the food that is served along with toddy. There are many famous toddy shops that have their own signature dishes as well. 

Shappile meen curry(Toddy Shop Fish curry) is one such dish that everyone longs to have, and I have tried recreating the same at home after watching a YouTube video where the making happens in a toddy shop in Kerala which I feel is authentic and there may be slight variations in the recipe as per the areas or district but more or less the curry is the same. Everyone at home loved this curry because the gravy is thick, spicy and delicious. I have used Kashmiri Chilli powder for this recipe, but you can always use hot chilli powder as well, then you need to reduce the amount of chilly powder as per tolerance levels. The recipe is almost similar to Kottayam style fish curry except that this curry uses tomato and shallots in this recipe which adds to the thickness of the gravy too. Do give this a try and enjoy !!

Few sides that you can enjoy with this meen curry(fish curry)

* Kappa Vevichathu (Cooked Tapioca)

* Kappa Puzhukku (Boiled Tapioca)

Preparation time ~ 20 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Serves ~ 6

Ingredients

kera or any firm fish 1/2 kg

shallots 10-12 sliced

ginger 2' piece

garlic cloves 10-12 

green chillies 2-3 vertical slit

tomato(thakkali) 1 medium sized, round cut

kashmiri chilly powder(piriyan mulaku) 2 tbsp

hot chilli powder(mulaku podi) 1/2 tsp

coriander powder (malli podi)1 tbsp

turmeric powder(manjal podi) 1/2 tsp

uluva podi (fenugreek powder) 1/2 tsp

coconut oil 2 tbsp + 1 tbsp

gambooge (kudampuli) 4-5 pieces

mustard seeds 3/4 tsp

curry leaves 3-4 sprigs

salt to taste

Method

• Wash the kera or fish pieces by rubbing coarse salt. Then rinse under running water couple of times and  drain water, keep aside.

• Crush the ginger and garlic in a mortar and pestle. Slice the shallots, slit the green chillies and keep curry leave ready. Soak the kudampuli in half cup water and leave aside.
• In a wok, add the coconut oil(2tbsp). Splutter mustard seeds, then add sliced shallots along with green chillies and curry leaves. Keep sauteeing till light brown and then add the crushed ginger- garlic. Sauté until this mix becomes lightly browned and crisp. 

• Add turmeric powder on low flame, mix and then add coriander powder. Sautee till raw smell disappears. To this finally add both chilli powders and mix well. Add 2 tbsp of water and switch off the flame of the wok so that the spice powders don't get burnt.
• Transfer this mixture to the mann chatti(clay pot) and add a cup of water. Add the soaked kudampuli(gambooge) and add salt. Bring to a rolling boil.
• Slide in the fish pieces then and just swirl the mann chatti(clay pot) to dip the pieces in the gravy. Cover and cook for 10 minutes on low medium flame, add more water if you need a thinner gravy. Add salt accordingly and cook open till the gravy thickens as per your need. If you are using mann chatti(clay pot)
• Add the fenugreek powder(uluva podi). Mix well and add the sliced tomato and garnish  with curry leaves, pour a tbsp of fresh coconut oil on top. Switch off flame and leave covered for 30 minutes till the tomatoes get cooked in the residual heat and flavours of coconut oil seeps in. 

NOTES

* You can use mann chatti(clay pot) to sauté too but the mann chatti(clay pot) tends to get very hot when spluttering mustard seeds. I have had bad expeience in heating the mann chatti that's available in markets these days, those tend to break if heated strongly (not all but a few) and so I prefer sauteeing in  wok and then adding to mannchatti(clay pot). You can use whichever suits you.

* Use kashmiri chilly powder for best results to get thick gravy. Also, if you use hot chilli powder, then reduce the amount of chilli powder. The colour of the curry comes only with kashmiri chilly powder.

* Some toddy shops add 2 tsp of corn flour mixed with water to the gravy too to get the required consistency to the gravy. I haven't added as the gravy is quite thick with the shallots, use of coriander powder and tomato.

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Dhaba Style Chicken Curry (Step by Step Pics)

Dhabas are roadside eateries started in national and state highways and these are usually found open 24 hours. Earlier the customers were the long route travellers esp truck drivers but these days this has become a trend for all to eat from dhaba. Dhaba had mud stands and there was cot placed for the customers to sit and enjoy, no other fancy table and seats. But now these are replaced with more comfortable seats. They usually serve a homely feel food and all enjoy the simple meal combos. There are many famous combinations served in dhabas like chole bhature, naan or phulkas(rotis) with chicken curry and a glass of freshly made lassi to finish the meal, sounds yummy?? It is 😋!!

The dhaba style chicken curry have good amount of freshly ground spices, especially the cardamom  and coriander flavour. It's best to roast and grind the whole spices for best tastes. The ratio of onion used should be half of the amount of chicken for a thick & creamy gravy. The usual scene of a dhaba curry is that the oil floats on top of the curry, for that you need to add more oil in this case. They serve this curry with parathas or freshly prepared naan in  tandoor with a blob of butter. I personally prefer going a little low on oil when it comes to fat usage for a daily affair though I have added 4 TBS of oil, and you may add more as per tastes. As you prepare this curry, the kitchen smells full of freshly ground whole spices. Do prepare this curry and enjoy with some naan or phulkas(rotis).

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Serves 4-5 

Author ~ Julie

Ingredients 

for marination

chicken 700- 800g

hot chilli powder 1 tsp

turmeric powder 1/2 tsp

ginger garlic paste 1 tsp

lemon juice 2 tsp 

salt

for masala 

onion 3 medium-sized

tomato 2 pureed 

ginger garlic paste 1.5 tsp

turmeric powder 1/2 tsp

kashmiri chilly powder 1 tbsp

green chilly 2 vertical slit 

*special masala 2 tbsp

coriander leaves 3 tbsp

mustard oil 4 tbsp

water 1 cup

salt to taste

for special garam masala

green cardamom/ elakka 10

cloves/ grambu 3-4

cinnamon/ karuvapatta 1/2’

cumin seeds / jeerakam1 tsp

pepper corn/ kurumulakku 1 tbsp

coriander seeds/ muzhuvan malli 2 tbsp

mace (pathri) 1 piece

Method

• Wash, clean and rinse the chicken well. Drain the water completely and then marinate using chilly powder, salt and turmeric powder. I usually leave this covered in refrigerator for 8 hours but if you are marinating only half an hour then add all spices, ginger- garlic paste and lemon juice together and marinate. I generally thaw the chicken and add the ginger garlic paste and lemon juice.

• Heat a pan and warm the spices listed below the special garam masala. Turn off the heat when its warm, and then grind in a mixer jar. Keep aside.
• Chop the onions fine, vertically slit green chillies. Make a paste of ginger and garlic cloves, keep aside. Purée two tomatoes in the mixer jar and keep aside. Chop the coriander leaves and keep ready.
• In the meantime, heat a heavy bottomed pan and add oil(preferably mustard oil for the authentic flavours). To this add cumin seeds and wait to fry lightly before you add chopped onions, green chillies. Sauté the onions by adding a pinch of salt and fry till lightly browned.
• To this add the ginger- garlic paste and sauté until the raw smell disappears. Then add the turmeric powder and kashmiri chilli powder on low flame. Sauté until the raw smell disappears.
• Then add the marinated chicken and keep sautéing to lightly fry the chicken and coat the spice masala well. Then add the puréed tomato, add salt and mix well. Cook till the raw tomatoes get cooked and colour changes, moisture dries up. Add the special masala (2 tbsp), combine well.

• Add a cup of water and bring to a boil. Then simmer the flame to low medium for 7-10 mins, check the consistency in between, adjust salt if needed. The oil starts to float on top of the gravy is an indication of a well cooked curry and gravy. 

• Finally, add the chopped coriander leaves, keep covered for another 5 minutes and then serve with phulkas/ naan or any flat breads or even ghee rice or jeera rice.

NOTES

* Add the black cardamom too if available, imparts a nice flavour. I haven't used that.

* This curry is moderately spicy and if you want it more spicy, increase the number of green chillies.

* The special masala ingredients are listed in the same ingredient list.

MORE CHICKEN CURRY RECIPES

• Nadan chicken curry (Kerala Style Chicken Curry)
• Pepper Chicken Chettinad.
• Chicken Sukka
• Chicken Xacuti
• Special Chicken Curry
• Karnataka Style Chicken Curry
• Chettinad Chicken Curry

Malvani Prawn Curry | Prawns cooked in Coconut sauce

Malvani cuisine is a blend of Maharashtrian cuisine and Goan Cuisine.'Malwan' is a small town in Sindhudurg district on the west coast of Maharsahtra.The Malvani prawn curry is famous for its flavors and is made in a rich coconut gravy.So,am sure my south indian friends would definitely nod a big 'yes' to this recipe and all others too if you love the coconut flavor.Its similar to chemmeen(prawns) theeyal ,a recipe from Kerala that I had posted sometime back.We enjoyed this dish with rotis,lip smacking flavors but you can always serve with steamed rice as well.Hope you guys will give this a try !!!

PS: I made this curry for dinner and so lighting was poor,will update better pics as I make it again :)

Preparation time ~ 20 minutes

Cooking time ~ 15-20 minutes

Serves ~ 4-5 

Author ~ Julie
Ingredients
prawns/ chemmeen  medium-sized 20-25(1.15lb)
turmeric powder 1/2 tsp
kashmiri chilly powder 1/2 tsp
salt 

to dry roast
red onion, 1 medium-sized finely chopped 
garlic 1 clove 
dry spices(1.5 tsp coriander seeds, dry red chillies 4-5,cloves 2,cardamom 2,cinnamon 1" stick, fennel seeds 1 tsp)
coconut grated 1/2 cup
oil 1tsp

to make gravy
red onion, 1 small finely chopped
minced garlic, 1 clove
coriander leaves 2tbsp
tamarind pulp 2-3 tsp /tamarind 1 lemon size
coconut milk 2-3 tbsp
salt to taste
oil 2-3 tsp

Watch on YouTube -

Method

• Wash and clean, de vein the prawns.Rub it with salt and wash under running water for 5-6 minutes.Pat dry the prawns and marinate with turmeric powder, chilly powder and salt.Leave aside for 15-30 mins.
• Heat the oil listed under dry roast in a pan.Add the dry spices listed and keep sautéing till a nice aroma comes out.Drain in a plate and add onions.Sauté till it's soft and translucent and lightly browned.Add in the grated coconut and keep sautéing for another 5 minutes on medium high flame till the coconut and onion is browned.Turn off flame and wait to cool.Add the dry roasted spices to a blender once cooled and grind coarsely.Add the onion, coconut mixture in it and add 1/2 cup warm water, grind to a smooth consistency. (In the Video recipe, I have just warmed the coconut and not roasted, so the gravy colour is on the lighter side. In this recipe, you can roast or just warm up the coconut, both ways works fine).
• Heat another pan and add oil, listed under gravy.Add in the minced garlic, sauté for a minute.Add onions and sauté the onions till it turns translucent.Add the marinated prawns with marinade and sauté for about a minute.
• Add a cup of water, cover and cook for 5-7 mins until half cooked.Add the ground paste on low to medium flame.Let it cook covered, simmer for another 3 minutes.
• Add the tamarind pulp, adjust salt and cook covered on low flame for 3 mins.Add water if the consistency turns too thick (adding coconut milk further thickens the gravy).
• Add the coconut milk on lowest flame and switch off.Garnish coriander leaves and serve warm with rotis/ rice !!

NOTES
* You can use the spices without roasting and the coconut without roasting.Grind it fresh, both ways this curry is made.
*You can use lkokum/gamboge/kudampuli instead of tamarind, but tamarind tastes better.
* Adding coconut milk at the end is optional, it just reduces the spice levels and gives a predominant coconut flavour.
* If you wish to add spices more, then add 6-7 peppercorns along with dry spices and grind.I haven't used pepper corns, as this curry was moderately spicy.
* Some people even add 1tsp raw rice, but I have omitted that as I didn't understand the reason to use.
* Some recipes marinate the prawns in the ground masala too.

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