Cashew nut Chicken curry (Koli saaru/ Koli kulumbu)

Cashew nut chicken curry is one creamy and rich recipe. I usually prepare this when I expect some guests at home as its so delicious and can go really well with any biryani, pulav or even coconut rice, jeera rice etc. At home this curry is loved to be served with hot parotta. Here goes the recipe....

Ingredients:

Chicken (skinned) - 1 kilo

Brown onion paste - 4 tbsp

Cashew nut paste - 1/2 cup

Tomato paste - 2 tbsp

Ginger - garlic paste - 2 tbsp

Thick coconut milk - 1 cup

Dry red chilly (Kashmiri) paste - 2 tbsp

Red chilly powder - 1 tbsp

Coriander powder - 1 tbsp

Green chillies - 2 nos

Salt for taste

Oil - 1/4 cup

For the marinade:

Yogurt - 1 tbsp

Chilly powder - 1 tbsp

Lime juice - 1 tsp

Ginger - garlic paste - 1 tsp

Chicken stock cube - 1 nos

Method:

Marinade chicken over night. Heat oil in a casserole, add brown onion paste, ginger-garlic paste and saute for 2 min. Add chilly paste and powder and saute for a min. Add tomato paste, coriander powder, green chillies slit lengthwise and give a good stir. Add the marinated chicken and stir again. Add thick coconut milk and cook till its almost done. Now add cashew nut paste, salt for taste and mix well. Cook till its done. Serve hot with plain rice, roti or even biryani and pulao.

Note:

For the brown onion paste: Saute finely sliced onions until they turn brown, cool and then make a paste using mixer. This can be stored in the refrigerator and can be used instead of regular onions for extra taste.

Spicy fish curry ( Meen saaru/ Meen kulumbu)

Fish curry is best tasted when it is spicy. This is a Manglorean style fish curry. Prepared with ground masala made of coconut, red chillies, coriander seeds, etc. I have added prawn stock cube for added taste. Even in Mangalore there are many varieties of fish curry. Here is one...

Ingredients:
Fish - 1 kg
Onions - 1 nos
Ginger-garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tbsp
Green chillies - 2 nos
Prawn stock cubes - 1 nos
Tamarind extract- 1 tsp
Sunflower oil - 4 tbsp
Salt for taste
Water for cooking

To grind:
Tomato - 2 nos
Onion - 1 nos
Coconut grated - 1/4 cup
Ginger 1 " piece - 1 nos
Garlic minced - 1 tbsp
Red chillies - 8 nos
Coriander seeds - 2 tbsp
Black peppercorns - 1 tsp
Cumin seeds - 1/4 tsp

For seasoning:
Curry leaves - 1 stalk
Mustard seeds - 1/4 tsp
Fenugreek seed - 1/2 tsp
Sunflower oil - 1 tbsp

Method:
Grind 'to grind' ingredients to a smooth paste and keep aside. In stew pot, heat oil, add Chopped onion and fry till golden brown. Add ginger-garlic paste and saute for a min. Add turmeric powder and chilly powder and fry. Now add the ground paste and saute for 3 min. Add green chillies (slit lengthwise), prawn stock cubes and fry for a min. Now add fish pieces, just enough water to cover the fish, add salt for taste. Cover and cook in sim for 7 min. Now add tamarind extract and simmer for 5 min or until its done. Turn off the flame. Finally do the seasoning. Serve hot with boiled rice or basmati rice.

Note:
Oil can be of your choice. Can garnish with coriander leaves also.

Butter chicken masala ( murgh makhani)

Butter chicken masala is a authentic punjabi recipe. This is famous around the world due to its mild spice and often creamy and buttery richness. It can also be made a bit spicy if you prefer that way. This one is loaded with butter so health conscious people can afford to indulge in this only on occasions. Here goes the recipe...

Ingredients:
Bay leaves - 1 nos
cardamom - 8 nos
Tomato puree - 1 tin
Red chilli powder - 1 tbsp
Ginger-garlic paste - 1 tsp
Cream - 100ml
Butter - 100 grams
Boneless chicken - 750 grams

To marinade:
Thick yogurt - 1 tbsp
Garam masala - 1 tsp
Chilly powder - 1 tsp
Coriander powder- 1 tsp
Turmeric powder - 1/4 tsp
Ginger-garlic paste - 1 tbsp
Lemon juice - 1/4 tsp


Method:
Dice the boneless chicken and marinate with all the 'to marinade' ingredients overnight. Next day, either grill this marinated chicken or shallow fry using butter (about 25 grams) and keep aside. In a wok, Add 50 grams butter, when hot add bay leaves and cardamom seeds (can be removed and discarded after the aroma has been released). Now add ginger-garlic paste, chilly powder and saute for a min. Now add tomato puree, salt and cook for 5 min. Now add the grilled or shallow fried chicken and continue to cook till its almost done. Turn to low flame , add cream with constant stirring and cook till the required consistency is obtained. Turn off the flame. Add a dollop of remaining butter. Serve hot garnished with a swirl of cream and coriander leaves. Serve with Roti, naan, kulcha etc.

Note:
Cashew paste can be added to get thick gravy. Washing chicken with white vinegar before marination can make it really soft and juicy. Usually kashmiri chilly powder are used for its mild spice and rich color, can use other chilly powder if you'll like it spicy. Leftover grill chicken or tandoori chicken may be used in this recipe. Great way to use leftover tandoori chicken.

Egg masala ( Moutte gojju/Mouttai masala)

Egg masala is a common recipe in south India. For lacto-ova veggies, they always look for egg recipes which are spicy, easy and tasty. This one practically goes well with all varieties of rice ... may it be plain steamed rice or rich biryani rice. This is a real quick one. Here goes the recipe...

Ingredients:
Boiled eggs - 4 nos
Onions - 1 nos
Ginger -garlic paste - 1 tbsp
Chilly powder - 4 tbsp
Garam masala powder - 1 tbsp
Pepper powder - 1 tsp
Green chillies - 1 nos
Salt for taste
Oil - 4 tbsp

To grind:
Onions - 1 nos
Tomatoes - 2 nos

Method:
Grind the 'to grind' ingredients into smooth paste and keep aside. In a wok, heat oil, add chopped onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Now add chilly powder and stir for 1/2 a min. Now add the ground paste and fry till oil separates. Finally add garam masala, pepper powder, boiled egg (can cut them into two, or just slit them and add), salt, green chillies slit lengthwise and stir for a min. Turn off the flame, serve hot with roti, rice etc.

Note:
Adjust the spice as per requirement. Can add water if gravy is required.

Meen Moli(Fish molee/moliee)

This is delicacy from kerala. It also common in Srilanka. Its tangy fish cooked along with coconut milk and lime( can add tamarind extract instead). Usually Seer fish is used in this recipe, but any other fish should also taste equally good. I used tuna fillets for this recipe. Here it goes...

Ingredients:
Fish - 750 grams
Mustard seeds - 1/4 tsp
Onions - 2 nos
Ginger- garlic paste - 1 tbsp
Tomatoes - 1 nos
Turmeric powder - 1 tsp
Chilly powder - 1/2 tsp
Ginger 1 inch piece - 1 nos
Green chillies - 6 nos
Tamarind extract - 1 tbsp
Coconut milk from 1 coconut
Salt for taste
Coconut oil for cooking

Method:
Heat oil in a wok or pot add chopped onions, and stir fry till golden brown. Now add ginger-garlic paste and saute for min. Add chilly powder and turmeric powder and stir for a min. Now add chopped tomatoes and stir fry for 2 min. Add fish (I had used thawed tuna fillets), green chillies, grated ginger and continue to fry for 2 min. Add enough salt, coconut milk and cook on low heat for 30 min or till its done. Finally add tamarind extract with constant stirring and turn off the flame. Serve hot with appam, string hoppers, rice etc

Note:
Lime juice can be used instead of tamarind extract. Some people prefer to bring the coconut milk to boil then add the fish, But I prefer this way.

Chicken curry ( koli saaru/ kozhi kulumbu)

Chicken curry also known as curried chicken or curry chicken is quite common in many parts of the world. Being a big fan of Indian cuisine, I love to use all the finely selected spices and other ingredients in my recipes. Here is one...

Ingredients:
Chicken(with bones or boneless) - 1 kg
onions - 1 nos
ginger - garlic paste - 2 tbsp
chilly powder - 2 tbsp
garam masala - 1 tsp
curry leaves - 1 stalk
salt for taste
oil - 4-5 tbsp

Stir fry in 4tbsp oil for about 5 min, cool and then grind to fine paste to make the Masala:
Shallots - 1/2 cup
tomatoes - 2 nos
coconut - 1/4 cup
red chillies - 8 nos

Method:
Prepare the masala and keep it aside. In a wok, heat oil, add finely chopped or sliced onions and stir fry until its golden brown, now add ginger-garlic paste and saute for a min. Add chilly powder and stir for a min. Add the chicken, garam masala powder, green chillies, prepared masala, salt and enough water cover and cook till done. Season with curry leaves and serve hot with rice.

Note:
I prefer to prepare chicken curry along with the bones( adds taste). Chicken stock may be added instead of water. Can garnish with coriander leaves

Prawn aloo masala

This is again very simple and tasty. Potatoes gives their unique flavour and richness to the masala. Here goes the recipe...

Ingredients:
Onions - 2 nos
tomatoes - 1 nos
ginger-garlic paste - 1 tsp
prawns - 500 grams
potatoes - 2 nos
chilly powder - 3 tbsp
pepper powder - 2 tbsp
green chillies - 4 nos
thick coconut milk - 1 tbsp

Method:
Heat oil in a wok, stir fry onions until they turn golden brown. Add tomatoes, ginger garlic paste and saute till the oil separates. Now add chilly powder stir fry for a min. Now add potatoes,green chillies, enough water and cover and cook till its half cooked. Now add prawns, pepper powder , salt for taste and cook till gravy thickens. At this point add thick coconut milk and cook till done. Serve hot with pulav, rice etc.

Note:
Thick coconut milk is optional. Can add curry leaves and coriander leaves etc.

Pork masala fry( panni/ pandi fry)

This one is so easy, quick and must try. You don't have to marinade for long hours. I can say its Instant pork masala fry. Here goes the recipe

Ingredients:
Pork - 650 grams
Chilly powder - 6 tbsp
pepper powder - 1 tbsp
Coriander powder - 1 tbsp
ginger-garlic paste - 1 tbsp
oil for stir fry
salt for taste
water for cooking

Method:
Dry roast coriander powder and mix well with pork. Now mix chilly powder and pepper powder, and ginger-garlic paste to the pork and keep aside for 10 min. In a pressure pan or cooker heat oil, add the pork and stir fry. Add just enough water to cover the pork, add salt, cover and cook for 1 or 2 whistle. Serve hot with rice or roti.

Note:
Can add chilly powder as per requirement. Reduce or add more as you like

Masala Kheema

Masala kheema is very easy yet delicious. It goes well with jeera rice, coconut pulav even plain basmati rice etc...Here is the recipe...

Ingredients:
Kheema - 500grams
Onions - 1 nos
ginger-garlic paste - 1 tbsp
chilly powder - 2 tbsp
garam masala - 1 tbsp
pepper - 1 tbsp
Salt for taste
Oil - 4 tbsp

To grind:
Onions - 1 nos
tomatoes - 2 nos

Method:
Heat oil in a wok. Fry onions till golden brown. Add ginger-garlic paste, green chillies and add the minced meat (with constant stirring, so that no lumps are formed) and fry till oil separates. Now add chilly powder, garam masala powder and pepper powder and fry for a min. Finally add the ground paste, enough water to cover the minced meat and cook till done.Garnish with freshly chopped coriander leaves and serve hot with any roti or rice.

Note:
I have used minced meat of Goat, you'll can use minced meat of chicken or beef as per individual choice.

Fish curry (meen saaru/meen kulumbu)

I'm using merou(Dusky grouper) fillets in this recipe. Fish curry( meen saaru or kulumbu) is staple food of the coastal people( non-vegetarians) in India, may it be kerala, kolkotta, goa, Chennai, mangalore or mumbai etc. They may have different versions of it like in kerala coconut oil is used for cooking along with coconut ground paste or coconut milk etc., in kolkotta they use mustard oil in their preparations etc, in Goa they may use vinegar in their cooking( they have a lot of Portuguese influence in their cuisine) etc.. I would be adapting my version of fish curry. At home, its a big time hit always. Here goes the recipe...

Ingredients:
Fish fillets - 1 kg
onions - 2 nos
tomato - 2 nos
thick coconut milk - 1 cup
green chillies - 2 nos
ginger - garlic paste - 1 tbsp
chilly powder - 2 tbsp
coriander powder - 1 tbsp
pepper powder - 1 tsp
cumin powder - 1/2 tsp
turmeric powder - 1/4 tsp
pram stock cubes - 1 nos
Tamarind puree - 1 tsp
Gingelly oil - 4 tbsp
salt for taste
water for cooking

for seasoning:
curry leaves - 1 stalk
mustard seeds - 1/4 tsp
fenugreek seed - 1/2 tsp
gingely oil - 1 tbsp

Method:
Grind 1 onion and 2 tomatoes to a smooth paste and keep aside. In stew pot, heat oil, add Chopped onion( 1 nos) and fry till golden brown. Add ginger-garlic paste and fry.Add turmeric powder and chilly powder and fry. Now add the ground paste of onion and tomato and saute for 3 min. Add green chillies( slit lengthwise),prawn stock cubes and remaining masala powders and fry for a min. Now add fish fillets, just enough water to cover the fish, add salt for taste. cover and cook in sim for 7 min. Now add Thick coconut milk, tamarind paste and simmer for 5 min or until its done. Turn off the flame. In a tadka pan, heat oil add mustard seeds, curry leaves and fenugreek seeds. Finally do the seasoning. Serve hot with boiled rice or basmati rice.

Note:
Oil can be of your choice. Crushed aniseed may be added to the seasoning (this gives a unique aroma, and this is followed in chettinad style). Can garnish with coriander leaves also.

Pork Vindaloo

Pork vindaloo is Goan speciality. Its pork marinated with spices and vinegar overnight and then cooked 24 hours prior to serving. The Goan food has a lot of Portuguese influence on it. The konkan coast people would love this( Mangalore to Mumbai). Coorg style pandi curry ( pork curry cooked with coriander,black pepper,green chillies , kachampuli and other spices) was the only form of pork that I had seen ever since childhood. Now, just that I was exploring other cuisine styles... I gave it a try to cook Goan delicacy " pork vindaloo". This one is spicy and tangy. Here goes the recipe...

Ingredient:
Pork( with fat) - 1 kg
onions - 2 large
green chillies - 2nos
potatoes(diced) - 2 nos
salt for taste
oil - 3 tbsp
water - 3 cups

Grind to a smooth paste with 3 tbsp vinegar
Kashmiri chilly - 20 nos
black peppercorns - 1/2 tsp
cumin seeds - 1 tsp
cinnamom - 1 stick
cloves - 6 nos
tumeric powder - 1/2 tsp
ginger minced - 2 tsp
garlic minced - 2 tbsp

Method:
marinate pork with the spice paste overnight. Heat oil in a wok, saute onions till golden brown. Add marinated pork and saute on high for 5 mins. Add hot water, diced potatoes( optional) and simmer till pork is tender. Add green chillies and salt. Simmer till the gravy is thick.Now this is done. Best when served after 24 hours.

Note:
In this recipe I have added potatoes to thicken the gravy, you may exclude it if u wish to. Cooking 24 hours helps the spices to slowly intrude into the pork and gravy making it spicy and tangy. Serve with crusty french bread or rice.

Mutton masala

For meat lovers, this is a rich and delicious recipe. I have finely selected the spices and added extra richness with cashew nut paste and coconut milk. Here at home, It was a hit. Hope you'll would try this recipe as well. I bet this would be "finger licking good"

Ingredients:
Chopped mutton - 1 Kg
big onions sliced - 1 cup
green chillies - 2nos
curry leaves - 2 stalks
cashew nut paste - 2 tbsp
brown onion paste - 2 tbsp
thick coconut milk - 1 cup
Salt to taste
oil - 4 tbsp
water for cooking

For the marinade:
Chilly powder - 2 tbsp
coriander powder - 1 tbsp
pepper powder - 1 tbsp
jeera powder - 1/4 tsp
tumeric powder - 1/4 tsp
Garam masala powder - 1 tbsp
ginger-garlic paste - 2 tbsp

Method:
Marinade mutton with ginger-garlic paste and all the powders( like chilly, tumeric, garam masala, pepper, jeera, coriander) for about 10 min. Heat oil fry sliced onions ,green chillies slit lengthwise and curry leaves. Add marinated mutton, thick coconut milk, salt, just enough water to cover the meat and cook(Use a pressure cooker if the meat is too hard). When its almost done, add cashew nut paste and brown onion paste and cook for another 5 minutes. Garnish with coriander leaves and serve

Note:
If the meat is too hard, a meat tenderizer( or raw papaya paste) may be used to marinade the meat. I have added boneless meat in this recipe, but you'll can add meat along with bone, if you'll wish to do so.To make brown onion paste here is the recipe... Heat oil in a wok( kadai), add 3 tbsp oil add chopped onions and saute until its brown( dark in color, not just golden brown).Turn off the flame, cool and grind this into a fine paste( don't add water). Store in airtight container and refrigerator. This can be made in large quantity and can be stored for about a month.

Goat's head curry( thale mamsa saaru/thale kari)

Not many of us would be familiar with cooking something like Goat's head...!!!??? Well, you'll can ask the butcher for the goat head meat. This is under spare parts section( there could be lot of people who love this or paya(leg meat curry) or liver fry, gizzard fry, kidneys,spleen etc...). I tried this homemade recipe on last Friday. It was quite easy. For those people who are feasting on a entire goat, and have no clue of what to do with the goat's head, here's a recipe....


Ingredients:
Goat's head( chopped in medium sized pieces) - 1 nos
chilly powder - 2 tbsp
coriander powder - 1 tbsp
small onions - 2 nos
ginger-garlic paste - 2 tbsp
oil - 2 tbsp
salt for taste

To grind:
onions - 1 large
tomatoes - 2 small
coconut - about 1/4 th
red chillies - 8-10nos
whole cloves - 4 nos
Cinnamon - 1 stick

Method:
Grind all the ingredients like onions, tomatoes, coconut, red chillies, whole cloves and Cinnamon to smooth paste and keep aside

In a pressure cooker, add oil and add small onions and fry till golden brown, add ginger-garlic paste, red chilly powder, coriander powder and continue to fry. Now add Goat's head meat and the ground masala paste. Add just enough water to cover the meat. Add salt. Cover and pressure cook for 10-15 min. Garnish with coriander leaves and serve

Note:
Due to non-availability of coriander and curry leaves here in Abidjan I exclude them in all my recipes. This curry can be seasoned with curry leaves also.