KERALA (NADAN) CHICKEN CURRY

KERALA (NADAN) CHICKEN CURRY

INGREDIENTS:

500gm of chicken pieces, with bone
1.5 cups of sliced onions
1 cup of chopped tomatoes
1 tbsp of minced ginger
1 tbsp of minced garlic
3/4 tsp of chilli powder (adjust to taste)
1/4 tsp of turmeric powder
2 tsp of Eastern meat or chicken masala*, heaped
1 cup of grated coconut
2 tbsp of coconut pieces
2 cloves
1" piece of cinnamon
1/2 tsp of fennel seeds (perumjeerakam)
A fistful of curry leaves
4 tbsp of coconut oil

Preparation

1. Heat oil in large wok or pan and saute the onions, ginger, and garlic together. Using an iron wok will give the curry a deeper colour as you see in the pics above.

2. Meanwhile, dry roast the coconut until golden brown. Switch off heat and add the whole spices - fennel, cloves, cinnamon - and mix together so they get some heat from the coconut. Cool and grind to a smooth paste with water. Set aside.

3. Once the onions turn a dark brown, add the meat masala, turmeric, and chilli powder and fry for a minute. Then add the chopped tomatoes and saute for another minute.

4. Add the coconut paste, coconut pieces, and washed chicken pieces to the above mixture, top up with 1 cup water and cook covered on low flame for about 20 mins or the chicken pieces are cooked soft. If the gravy is too thick, you can add more water and bring to boil.

5. Add salt and curry leaves on top. Mix again.

Konchu / Prawns Pollichathu

Konchu Pollichathu 

Ingredients

• Cleaned prawns – 250gm 
• Small onion – 1/2 cup
• Chilli powder – 2 teaspoon
• Pepper powder – 1/2 teaspoon
• Garlic – 5 or 6 pieces
• Ginger – 1 medium piece
• Mustard & Fenugreek seeds – 1 pinch
• Turmeric – 1/2 teaspoon 
• Onion – 1 Tomato – 1 ( chopped ) 
• Coconut pieces ( thengakothu) Coconut oil 

Ground number 2 ingredients & make a fine paste. Heat oil in a pan & saute the onion. Add the ground masala. Once oil starts appearing add chopped tomatoes. After 5 minutes add prawns & coconut pieces, mix well. Add water & cook.Simmer till the gravy is thick. Remove from fire.Serve hot with rice or roti. Garnish with curry leaves.

Kerala Appam

Kerala Appam

INGREDIENTS


2 cups raw rice
3 cups grated coconut (or 4 cups coconut milk)
1/2 tsp instant yeast (or 1 tsp active dry)
2 tbsp sugar
Salt to taste


Preparation


1. Soak 2 cups of raw rice for 1-1.5 hours.

2. In the meantime, prepare your coconut milk if you are making it fresh. Start with 3 cups of grated coconut and add enough water to extract 4 cups coconut milk from this. There's no need to separate out into first milk, second milk, etc. Check the coconut milk recipe post if you are unsure what I am talking about.

3. Reserve 1 cup coconut milk aside. Add the remaining to the soaked raw rice and grind to a smooth paste. You can use a wet grinder or a blender/food processor. If you feel the quantity of coconut milk is not enough to grind the rice, add required amount of water.

4. Once the rice mixture is smooth, take 2 tablespoon of it and add to the reserved coconut milk + 1 more cup of water. Bring this mixture to boil and let it thicken into a paste (sorry, I don't have a picture of this!). Let it cool down completely.

5. Once that mixture is completely cooled, turn your blender/grinder back on and add it to the ground rice flour mixture along with 1/2 tsp instant yeast (1 tsp if using active dry or any other kind) and grind for another couple minutes.
6. Transfer batter to a vessel and keep covered at room temperature (between 26C to 32C) for about 4 hours and then refrigerate until you need it.
7. Before cooking the appam, add salt to taste and 2 tbsp sugar as soon as it’s out of the fridge. If the batter is too thick, add water to bring it to the right consistency and let it come to room temperature before use.

Prawns Roast

Prawns / Shrimp / Chemeen Roast

Ingredients

Cleaned prawns – 250 gm
Garlic – 1 tablespoon ( julian )
Ginger – 1 tablespoon ( julian )
Green chilli – 2 ( slit lengthwise )
Onion – 1 chopped
Tomato – 1 chopped
Chilli powder -1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Cumin powder – ½ teaspoon
Pepper powder – 1 teaspoon
Coconut bits (thengakothu) – ½ cup
Medium – thick Coconut milk -1 cup
Kokum ( Kudam puli) – 2 small pieces
Coconut oil -required
Curry leaves
Salt

Preparation

•  Heat oil in a pan.
•  Add ginger & garlic & stir.
•  Add green chilli & stir.
•  Add chopped onions & saute.
•  Once the onion becomes golden brown colour add chopped tomato. When tomato is cooked add all the masala powders. Saute it well. 
• Add 1 cup coconut milk to this. When it boils add prawns, kudampuli, salt & coconut pieces & cook. Make sure that the coconut milk is drained completely. Pour some oil & take of from stove. Garnish with curry leaves 

Kerala Fish Fry | Meen Varuthathu | മീന്‍ വറുത്തത്

Kerala Fish Fry | Meen Varuthathu | മീന്‍ വറുത്തത്

INGREDIENTS :

1. King fish steaks – 4-5 of medium size
2. Ginger & garlic paste – 1- 1 1/2 tsp each
3. Kashmiri chilly powder – 1 – 1 1/2 tsp
4. Turmeric powder – 1/4 tsp
5. Whole pepper – 1/4- 1/2 tsp
6. Lime juice – 1-2 tsp
7. Salt
8. Coconut oil

INSTRUCTIONS:

• Apply little salt and lime juice on the fish pieces and wash it with water. 
• Drain the water. 
• Grind together number 2,3,4,5,6,7 ingredients into a fine paste adding a little water. 
• Make gashes in the fish pieces and marinate the pieces with the ground paste. 
• Keep the marinated fish for half an hour. 
• Heat oil in a pan and shallow fry the fish pieces.
• Serve with onion rings and a slice of lime.

NOTES :

• Please adjust the quantity of spices to suit your taste. 
• The ground paste should not be watery (1/2 – 1 tsp of water is enough while grinding the masala). 
• Also you can add some fresh curry leaves while frying the fish pieces. 
• You can use the same masala for any kind of fish.

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