Fish curry / meen kuzhambu (South Indian style)

Ingredients:
🦈 Fish - 1 kg 
🦈Small onions - 10 to 15
🦈Tomato - 1 medium
🦈Green chilli - 3 
🦈Garlic pods - 8 or 10
🦈Turmeric powder - 1/4 tsp
🦈Red Chilli powder - 2 tsp
🦈Coriander powder - 1.5 tsp
🦈Tamarind paste - 1tbsp( as per your taste)
🦈Fennel powder- 1 tsp
🦈Salt - as required
🦈Oil - 3 tbsp (preferably gingeley oil)

To season:
🦈Fenugreek seeds - 1/4 tsp
🦈Mustard seeds+Urud Dal - 1/4 tsp
🦈Thaalippu Vadagam( sun-dried seasoning balls) - 1/4 tsp
🦈Cumin seeds - 1/4 tsp
🦈Curry leaves - 1/2 sprig(reserve the other half of the sprig for later)

Preparation:-

🦈Clean and wash the fish well . Cut them into pieces. Keep them aside.
🦈In a wok/kadai ,add oil. Once it heats up,add fenugreek seeds, mustard seeds, vadagam, cumin seeds, and curry leaves.
🦈Add garlic pods and saute them for a minute.
🦈Add chopped small onion, tomato , green chilli and a little salt , saute it very well .
🦈 Then add 2 cups of water , red chili powder, coriander powder, turmeric powder and fennel powder. Continue cooking for half an hour on low flame.
🦈Add tamarind paste and bring to boil.
🦈 Add fish pieces and salt into the boiling mixture . Continue cooking for 15-20 minutes or until the curry is thick.
🦈Once fish is cooked well and remove from fire.
🦈 Garnish with coriander leaves and serve hot with boiled rice .

  

Porgy Fish fry

Ingredients:-

• Porgy Fish  - 3 big size
• Red Chilli Powder - 1 tbsp
• Coriander Leaves, finely chopped - 1tbsp
• Turmeric powder - 1/4 tbsp
• Lemon juice - 3 tbsp
• Homemade Curry masala powder- 1tbsp
• Crushed garlic - 1 tbsp
• Finely chopped curry leaves - 1 spring
• Salt as needed
• Oil for fry

Preparation:-

• Wash the fish well with salt water and turmeric powder and drain it. 

    

• Combine red chilli powder, homemade curry masala powder, turmeric powder, Fennel powder, lemon juice, crushed garlic, chopped curry leaves, finely chopped coriander leaves, and salt together. 

 

• Sprinkle water and mix into thick paste and coat the fish  with this paste.
• Let marinate 1 hour at room temperature.

  

  

   

• Heat a pan with oil. Fry fish on medium heat.

  

• Flip to the other side carefully and continue cooking until its done.
• Remove from flame.
• Drizzle some lemon juice and serve hot.

 

Shrimp fry (Prawn Fry)

     

I’m Very much Inspired by this shrimp fry from Puthur Jayaram hotel in Chidambaram, Tamil Nadu, India When I went for a vacation 4 years ago , we tasted this for the first time , OMG that taste is "WOW" Still I remember the taste in my tongue . I don’t know the exact recipe how it was prepared there. But I tried to cooked this dish with the taste what I felt on that day. Finally it came out well. You can try it. But try with Iron Dosa Tawa. Here’s the recipe of this dish....

Recipe 👇

Ingredients:-
Shrimp - 1/2 kg
Onion - 1, chopped
Tomato -1, chopped
Garlic - 1 tsp, chopped
Cumin seeds- 1/2 tsp
Fennel seeds - 1/2 tsp
Red Chilli powder - 2 tsp
Homemade Curry masala powder -2 tsp ( otherwise you can use Achi curry masala powder)
Turmeric powder - 1/4 tsp
Red Chillies - 2 or 3
Curry leaves - few
Tomato - 1
Salt to taste

Preparation:-
1. Clean the shrimp. keep it aside.
2. Heat oil in a pan, add cumin seeds, fennel seeds, grated garlic and saute until raw smells goes.
3. Then add broken red chillies , curry leaves and chopped onion, tomato and saute until transparent.
4. Now add red chilli powder, curry masala powder and turmeric powder. Mix well and fry for 3-4 mins.
5. Finally add shrimp, salt and cook till shrimp become tender. Don’t overcook.
6. Garnish with curry leaves and serve hot.

 

CRAB CURRY

Ingredients:-

* Crab Pieces- 1 Kg
* Tamarind water - 1 cup
* Small Onion- 10 nos
* Tomato, chopped - 1 big
* Cumin seeds- 1/4 tsp
* Curry Masala Powder - 2 tbsp 
* Red Chilli Powder- 1 tsp
* Turmeric powder - 1/4 tbsp
* Ginger Garlic Paste- 1 1/2 tsp
* Green chillies – 3
* Curry leaves - 2 sprigs
* Coconut, shredded- 1 cup
* Fennel seeds - 1 tbsp
* Hing - 1/4 tbsp
* Salt- To taste
* Oil - as needed

Preparation:-

To make coconut mixture:-
*  Place the shredded coconut and fennel seeds in a blender along with the water. Blend until they look like a fine paste.
* Transfer coconut paste into a bowl.
* Now add curry masala powder, red chilli powder, turmeric powder, salt and little water into it and mix well. Set aside. 

To make Crab curry:-
*  Wash and clean the crabs well. Keep it aside.
* In a kadai/wok, heat oil and fry cumin seeds as well hing until fragrant.
* Add curry leaves and ginger garlic paste and fry till the raw smell of garlic goes away. 
* Add chopped onions, chopped tomato and green chillies and saute till tomatoes turn mushy.
* Pour 1 cup of tamarind water and ground coconut mixture and bring it to a boil.   
* Let this come to a boil and drop the cleaned crab pieces and boil it for 2 minutes.  
* Let this come to a boil and drop the cleaned crab pieces and boil it for 2 minutes. 
* Cover the pan with a lid and let the curry boil until you get the desired consistency.
* Adjust salt and switch off the heat.
* Serve with rice or dosa/idli or Adai.

Crab Curry With Eggplant

Ingredients:-

• Crab Pieces- 1 Kg
• Tamarind water - 1 cup
• Small Onion- 10 nos
• Tomato, chopped - 1 big
• Cumin seeds- 1/4 tsp
• Curry Masala Powder - 2 tbsp 
• Red Chilli Powder- 1 tsp
• Turmeric powder - 1/4 tbsp
• Ginger Garlic Paste- 1 1/2 tsp
• Green chillies – 3
• Curry leaves - 2 sprigs
• Egg Plants – 2 (cut into 4 pieces)
• Coconut, shredded- 1 cup
• Fennel seeds - 1 tbsp
• Hing - 1/4 tbsp
• Salt- To taste
• Oil - as needed

Preparation:-

To stir-fry eggplant:-

• In a large sauté pan or wok, heat 1 tablespoon of the oil over high heat. 
• Add the eggplant and stir-fry until tender, 6-8 minutes. 
• Transfer the eggplant to a plate or bowl and keep nearby.  

To make coconut mixture:-

•  Place the shredded coconut and fennel seeds in a blender along with the water. Blend until they look like a fine paste.

• Transfer coconut paste into a bowl.

• Now add curry masala powder, red chilli powder, turmeric powder, salt and little water into it and mix well. Set aside. 

To make Crab curry:-

•  Wash and clean the crabs well. Keep it aside.   

• In a kadai/wok, heat oil and fry cumin seeds as well hing until fragrant.
• Add curry leaves and ginger garlic paste and fry till the raw smell of garlic goes away. 

• Add chopped onions, chopped tomato and green chillies and saute till tomatoes turn mushy.  

• Pour 1 cup of tamarind water and ground coconut mixture and bring it to a boil.   

• Let this come to a boil and drop the cleaned crab pieces and boil it for 2 minutes.  

• Drop the Egg Plants too at this time and add enough water for the crab pieces to cook well.   

• Cover the pan with a lid and let the curry boil until you get the desired consistency.
• Adjust salt and switch off the heat.    

Nattu Kozhi Kuzhambu | Village Style Chicken Curry

Ingredients:-

• Nattu Kozhi | Country Chicken - 1 kg
• Small onions / Shallots – 10 no.(finely chopped)
• Ginger Garlic paste – 2 tbsp
• Tomatoes – 2 small ones or 1 big sized(finely chopped) 
• Curry Masala powder - 2 tbsp
• Salt – as required

Marination:-

• Red chili powder – 1/2  tsp
• Turmeric powder – a  pinch
• Salt – ¼ tsp

To grind:- 

• Coconut - 1/4 cup
• Poppy seeds-1/2 tbsp
• Fennel seeds - 1/2 tbsp
• Cumin seeds - 1/4 tbsp

To temper :-

• Vegetable Oil or Sesame oil – 4 tbsp or as needed
• Bay leaf – small sized
• Cloves – 2 nos
• Cinnamon – 1/2 inch
• Cumin Seeds - 1/2 tbsp
• Curry leaves – 2 springs    

Method:-

• Wash chicken pieces thoroughly in tap water for 3 to
  4 times. Add little turmeric powder and mix well to the chicken before last rinse. Mix well and wash with water. 

• First grind the ingredients listed under ‘to grind’ to a fine paste. Set aside.
• Add marination ingredients to washed chicken and mix well. Let it sit for 15 mins. 
• Heat a kadai/wok, add oil and add all the ingredients under “To Temper”.
• Add ginger garlic paste and sliced shallots and saute until turns translucent.
• Then add finely chopped tomatoes to it, sprinkle some salt over tomatoes. 
• Cook tomatoes by keep stirring to the consistency of thick paste.
• Then add marinated chicken with curry masala powder and fry well for 5-6mins.
• Add coconut paste and  2 cups of water and mix well, simmer for 10mins and allow it to boil till oil seperates. 
• After the chicken is cooked completely and turn off the flame.
• Serve hot with steamed rice / chapatis / roti / idly / dosa.     

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Shrimp Roast | Prawn Roast

Ingredients:

• Shrimps, peeled and deveined - 500g
• Chili powder- 1 tbsp
• Curry masala powder - 1 tbsp
• Fennel seeds - 1/2 tbsp
• Turmeric powder- 1/4 tbsp
• Green chili, slit- 2 nos
• Fresh ginger garlic , minced - 2 tbsp
• Curry leaves - 3 sprig
• Small onion| shallots, chopped - 10 nos
• Tomato, chopped - 1 nos
• Salt, to taste
• Oil - 2 tbsp (use coconut oil or sesame oil for authentic taste) 

Preparation:-
1.Take cleaned prawn in a bowl, add turmeric powder in it and mix well. Let it sit for 10 mins. Wash them well with water and drain the excess water. set aside.

2. Heat oil in a pan and add in the fennel seeds, minced ginger garlic and curry leaves. Let it sizzle. 

3. Add in the chopped onions and fry for 5-6 minutes.
4. Add in the tomatoes, green chilies and the salt. Saute for 5-6 minutes on medium flame until the tomatoes are cooked and the oil starts separating from the mixture. 

5. Add in the cleaned and deveined prawns to the mixture. Prawns cook fast.
6. Then add curry masala powder and chili powder. Saute for 4-5 minutes until the prawns are fully cooked. 

7. Switch off the flame and garnish the prawn roast with curry leaves.

Chicken Drumsticks Fry

Ingredients:-

For marinate:-

• Chicken drumsticks - 2 nos, large size
• Turmeric powder - 1 teaspoon
• Red chilli powder - 2 teaspoon
• Pepper powder -1/2 teaspoons 
• Cumin powder - 1/4 teaspoons
• Salt - to taste
• Lemon juice - 2 teaspoons

For Fry:-

• Onion - 1 large size, finely chopped
• Ginger garlic paste - 1 and 1/2 teaspoons
• Green chillies - 3 nos
• Curry leaves - 1 string
• Cumin seeds - 1/2 teaspoon
• Oil - 5 tablespoons
• Coriander leaves - for garnishing and serving

Preparation:-

• Wash and peel the skin of the chicken drumsticks.Using a sharp knife to make slits on the surface.
• Put the turmeric powder, red chilli powder, pepper powder, lemon juice, salt and chicken drumsticks and oil in a large re-sealable plastic bag. 
• Close the bag and shake the bag to coat evenly. Freeze for up to 30 minutes.

To make chicken drumsticks Fry:-

• Heat oil in frying pan. Add cumin seeds, green chillies and curry leaves to it. Let it splutter.

• Add onion and ginger garlic paste. Fry till the raw smell disappears.
• Now add marinated chicken drumsticks. Stir well.
• Add 1/2 cup of water and cover it. 

• Cook for 10-15 minutes in low flame. Flip them inbetween. 

• Turn off the heat when the chicken drumsticks are completely cooked.
• Garnish with coriander leaves.
• Serve it hot.