Ingredients Chicken - 1 lb Onion - 2 nos Tomato - 3 nos Red Chillies - 8 - 10 no Garlic pods - 6 no Ginger - 2 pieces Mustard - 1/2 tsp Coriander Powder - 1 tsp Garam Masala - 1/2 tsp Pepper Powder - 1/2 tsp Curry Leaves Coriander leaves Coconut Milk - 1/2 cup Salt for taste Oil - 4 tsp Preparation Wash and cut the chicken into medium size pieces. Finely chop onions and tomatoes. Crush the ginger and garlic into a coarse mixture. Heat oil, add mustard followed by the crushed ginger and garlic in medium flame. Once the ginger and garlic turns golden brown add the onion and saute until it turns translucent. Add curry leaves, followed by the chopped tomatoes and saute well. Add the red chillies, coriander powder, garam masala, salt and mix well. Add the chicken and mix well so that the masala is well coated on the chicken. Add pepper powder and allow the chicken to cook. Add water until desired consistency and cook the chicken in closed state. Once the oil separates from the gravy add the coconut milk and boil for additional 5 min.
Garnish with fresh coriander leaves and Serve Hot.
Alleppey Fish curry
Ingredients
1 lb. King Fish (You can also use Vanjiram or Neyymeen or Seer Fish)
5 Green Chillies , cut into slit
1 " piece of Ginger, minced
2 to 3 cloves Garlic , minced
1 large Onion , finely chopped
5 Shallots, finely chopped (Cheriya Ulli)
1 cup Raw Mango , cut into 1" cubes
2 medium sized Tomatoes
2 cups of Coconut Milk
1 tsp mustard seeds
2 - 3 tbsp Kashmiri Chilli Powder ( you can adjust the spice level according to your taste)
1 tsp Turmeric Powder
2 tbsp Coconut Oil ( Coconut oil is preferable )
A pinch of Fenugreek Powder (Uluva)
4 -5 curry leaves
Salt, to taste
Preparation
Wash and cut the fish into pieces.
In a non stick skillet, heat 2 tbsp coconut oil, add the mustard seeds, when it starts to sputter, add onions, shallots, curry leaves, chillies, garlic and ginger and sautee till the onions turn translucent. Mash the onions with a long spoon.
Next add turmeric powder, kashmiri chilli powder, salt, fenugreek powder and fry for a minute. Next add chopped tomatoes and cook for another minute.
Then add the raw mango pieces with 2 cups of water and bring to a boil until the gravy reaches a semi consistent texture.
Add the fish pieces and cook for another 5 minutes until the gravy becomes thick.
Add coconut milk and let simmer in low flame for another 5 minutes. Check salt and spice levels and adjust accordingly.
Serve with hot rice OR Kappa Vevichathu. Excellent for Dosa as well.
