Why not try to make a Gravy out of fried Fish?. I mean, make fried Fish and put them into the gravy to taste differently.

Preparation Time: 15 mins	Recipe Servings: 4
Cooking Time: 30 mins	Download Recipe
Total Time: 45 mins

Ingredients for Fried Fish:

1. Seven pieces Seer Fish/Vanjaram 
2. 2 tsp Red Chilly Powder
3. 1/4 tsp Salt
4. Oil [as preferred for frying]

Ingredients for Gravy Pre-Preparation:

1. 2 cups of Thick Coconut Milk
2. Thick Tamarind Extract
3. One Green Chilly [slit]
4. 1/2 chopped Tomato
5. 1/8 tsp Turmeric Powder
6. 1/4 tsp of Coriander Powder
7. 1.5 tsp of Red Chilly Powder

Ingredients for Fried Fish Gravy:

1. 4 tbsp Oil
2. Five medium finely chopped Onion
3. 2 Green Chilly with slit
4. 1/2 chopped Tomato
5. 1 tsp Red Chilly Powder
6. 2 tbsp Coriander Leaves

Step 1 – Frying the Fish:

Take a Seer Fish or otherwise called Vanjaram. Remove the head and cut it into medium-sized pieces. Any kind of Fish is sufficient for this recipe. Slit all the fish pieces to get the masala to be applied well. Add 2 tsp of red chilly powder, 1/4 tsp of salt, and a little water to make like a thick paste.

Apply this paste over all sides of the fish pieces. Take Oil in a pan and heat it at medium heat. Shallow fry the fish pieces, and the fried fish is ready.

Step 2 – Gravy Pre-Preparation:

Take 2 cups of thick coconut milk, 1/4 cup of extracted thick tamarind, one green chilly with slit, 1/2 chopped tomato, 1/8 tsp of turmeric powder, 1/4 tsp coriander powder, and 1.5 tsp of red chillly powder. Mix it well and keep the mixture aside for the next step.

Step 3 – Making fried Fish Gravy:

Turn on the flame with medium heat. Pour 4 tbsp of Oil in a vessel and heat it for a while. Get five onions, chop it finely and add it. Take two green chilly and 1/2 chopped tomato. Fry it for 5 to 6 minutes. Put 1 tsp of red chilly powder and cook for a minute.

Remember the pre-prepared gravy, pour that now. Cover the lid with a little open and cook for 5 minutes. Its time to add fried fish pieces one by one. Don’t forget to add some fish fried Oil to enhance the taste as it contains the fish flavor. Adding fried Oil is optional, of course. Finish with 2 tbsp of coriander leaves and mix it gently. Increase the flame at medium-high heat and cook for another 7 to 8 minutes. Scrap the edges with a spoon and Finally, simmer the flame, close the lid with a little open and let it go for another 10 minutes.

Turn off as the fried fish gravy is ready to enjoy!

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If you like to have a healthy breakfast, try this combo of Coconut Milk Porridge with Tamarind Sambal.

Preparation Time: 15 mins	Recipe Servings: 4
Cooking Time: 22 mins	Download Recipe
Total Time: 37 mins

Ingredients for Coconut Milk Porridge:

1. 1/2 cup Rice
2. 1/2 tsp Fenugreek
3. 2 tbsp Moong Dal
4. Salt
5. Two medium sliced Onion
6. 10 to 15 pods Garlic
7. 1 tbsp crushed Ginger
8. 1 tbsp chopped Carrot
9. Two slit Green Chilly
10. 2 cup Water
11. 1.5 cups Thick Coconut Milk
12. 1/4 cup Drumstick Leaves

Ingredients for Tempering Process:

1. 1 tsp Ghee
2. 1/2 Fennel Seeds
3. One medium sliced Onion

Ingredients for Tamarind Sambal:

1. Two Dry Red Chilly
2. 1/4 cup Coconut
3. Tamarind [Small ball sized]
4. One roughly chopped Onion
5. 10 to 15 Curry Leaves

Step 1 – Porridge Pre-preparation

Take 1/2 cup of rice, 1/2 tsp of fenugreek, and 2 tbsp of moong dal. Wash this mixture and soak it for ten minutes with 1 cup of water. After the soaking process, break the rice with hands.

Get the pressure cooker and add the rice along with water and some required salt. Add two medium sliced onions, 10 to 15 skin removed pods of garlic, 1 tbsp of ginger, 1 tbsp of chopped carrot, two green chilly with slit, and 1/2 cup water. Get ready to cook in the next step.

Step 2 – Making Coconut Milk Porridge

Turn on the flame with medium heat and cook for two whistles. Open the lid and mash the cooked mixture well. Add 1/2 cup of water for making the porridge consistency.

Turn on the flame again at the same medium heat but without closing the lid this time. Right after the mixture starts boiling, add 1.5 cups of thick coconut milk and stir it well. Check the salt level and add some salt if required as per the expectation. In the end, add 1/4 cup of drumstick leaves, cook it for one minute and turn off the flame.

Step 3 – Tempering Process

Add 1 tsp of Ghee, 1/2 tsp of fennel seeds, and one medium sliced onion in a Pan. Fry the mixture for one minute. Add this tempered mixture to the porridge. Now Coconut Milk Porridge is ready.

Step 4 – Making Tamarind Sambal

Get two dry red chilly and roast it over the fire. You can roast it in a pan too. Grind 1/4 cup of coconut without water using Mixie. Add those dry chilies, small ball-sized tamarind, one roughly chopped onion, 10 to 15 curry leaves, and the required salt. Finally, grind it together with little water as a paste. Tamarind sambal is ready!

This recipe is an excellent combo to have it together. Prepare it for your breakfast and enjoy!. Follow me here and subscribe to my Youtube Channel to get weekly recipe.

Would you like to have spicy stuff during tea time? Try this Sundal Masala and feel like be in Beach. This recipe resembles a street food but healthy and homemade.

Soaking Time: 8 hrs
Preparation Time: 5 mins	Recipe Servings: 4
Cooking Time: 25 mins	Download Recipe
Total Time: 8 hrs 30 mins

Ingredients:

1. 1 cup White Peas
2. 3/4 tsp Turmeric Powder
3. Salt as required
4. 3 Onions [[Roughly chopped]
5. 1 tsp Ginger Garlic Paste
6. One Green chilly [Roughly chopped]
7. One Tomato [Roughly chopped] 
8. 3 tbsp Oil
9. 1 tsp Coriander Powder
10. 1/2 tsp Garam Masala Powder
11. 1 tsp Curry Masala Powder
12. 3/4 Red Chilly Powder
13. Water

Step 1 – Peas Pre-Preparation:

Take 1 cup of White Peas. Wash and soak it overnight (or at least soak it for 7 to 8 hours) before the time of preparation. Overnight soaked Peas turns into yellowish.

Add the soaked peas, 1/2 tsp of turmeric powder, required salt, and water in the pressure cooker. Cook it for 10 to 15 whistles at medium heat. Keep the cooked peas aside.

Step 2- Masala Pre-Preparaion:

Grind three Onions, 1 Green Chilly, 1 Tomato, and 1 tsp of Ginger Garlic Paste into a smooth paste using Mixie. Make the grinding easier by roughly chopping Onion, Green Chilly, and Tomato.

Step 3 – Making Sundal Masala:

Take 3 tbsp of Oil in a Pan and heat it at medium-high heat. Pour the prepared masala paste. Optionally add some curry leaves. Saute it for 7 to 8 minutes until the Oil separates.

Add 1/4 tsp of turmeric powder, 1 tsp of coriander powder, 1/2 tsp of garam masala powder, 1 tsp of curry masala powder, and 3/4 tsp of red chilly powder. Mix it and cook for a minute.

Add 1/4 cup of water and boil it for a while. Once it starts boiling, add the cooked peas, 1/2 cup of water, and required salt. Finally, cook for 5 minutes and turn off the flame.

Now enjoy this sundal Masala during snack time. Serve with any or all of those finely chopped onions, puffed rice, corn chips, and or coriander leaves for a better taste. Even it is a good side dish for chapati, parotta, idly, and dosa.

Try it yourself and share your thoughts in comment section. Follow me here and subscribe to my Youtube Channel to get weekly recipe.

Hi, I thought of having a healthy side dish this weekend. For instance, this Moringa/drumstick leaves has a variety of proteins, vitamins, and minerals. Let me share how I did it.

Preparation Time: 10 mins	Recipe Servings: 4
Cooking Time: 20 mins	Download Recipe
Total Time: 30 mins

Ingredients

1. 2 tbsp rice
2. One dry Red Chilly
3. 2.5 cups Water
4. Four chopped Ladies Finger
5. One sliced Onion
6. One Green Chilly [slit]
7. Salt as required
8. 2 cups Drumstick Leaves
9. 1/4 cup Grated Coconut

Step 1 – Making Rice Powder

Take 2 tbsp of Rice along with one dry red chilly in a Pan. Keep the flame at low heat and dry roast the mixture for 4 to 5 minutes. Once it is cool down, grind the mix as a coarse powder. This powder is useful in a later step.

Step 2 – Making Drumstick/Moringa Leaves

Add 2 cups of water, four chopped Ladies Finger, a sliced Onion, a slit Green Chilly and required salt in a Pan. You can use either Raw Banana or Tapioca instead of Ladies Finger. Keep the flame at medium heat and cook it for 5 to 8 minutes with a partially covered lid.

Its time to add 2 cups of raw Drumstick/Moringa leaves right after the veggies are cooked properly. Mix well and cook it for 6 to 8 minutes. Spread the roasted rice powder. Mash it well with a spoon to avoid lumps.

Once it starts boiling, add 1/4 cup of grated Coconut. Mix it well and cook for five more minutes. Additionally, add 1/2 cup of water to adjust the consistency. Finally, mix it for a little while this time, and now the healthy side dish is ready!

Try it yourself and share your thoughts in comment section. Follow me here and subscribe to my Youtube Channel to get weekly recipe.

Rrrrroasted Chicken!!! Mmmmm! Yummmy! Hey, stop! Did I say that? Yes, I felt like that when I tasted it. I recommend you try making it yourself and share your feedback. Let me listen to what you say. This Chicken Roast is one of my Grandma’s style recipes, and I enjoy the taste in combination with Rasam Rice or Kuska Rice.

Preparation Time: 10 mins	Recipe Servings: 4
Cooking Time: 25 mins	Download Recipe
Total Time: 35 mins

Ingredients:

1. 600g Chicken
2. 1 tbsp Ginger Garlic Paste
3. 4 medium-sized Onion [as paste]
4. 2 medium-sized Tomato [as paste]
5. 2 tbsp Coriander Leaves
6. 1/4 tsp Turmeric Powder
7. 1.5 tsp Red Chilly Powder
8. 1.5 tsp Pepper Cumin Powder
9. 1.5 tsp Curry Masala Powder [Optional]
10. Salt
11. Oil as needed

Step 1 – Pre-cook chicken with the masala mixture

Take 600g of chicken in a pressure cooker and cut it into medium pieces. Opt for preferably boned chicken. Add 1 tbsp of ginger garlic paste. Grind the four Onions and two tomatoes as a paste using mixie either separately or all together.

Now add the Onion Tomato paste, 2tbsp of Coriander leaves, 1/4 tsp of Turmeric Powder, 1.5 tsp of Red Chilly Powder, 1.5 tsp of Pepper Cumin Powder. Optionally add 1.5 tsp of curry masala powder of your choice. Add salt to your preferred level, mix everything, and close the pressure cooker.

Turn on the flame with medium-high heat and wait for three whistles. Allow the chicken to cook until the water dry right after opening the pressure cooker. Now the cooked chicken with thick gravy is ready for the next step.

Step 2 – Shallow fry to get Chicken Roast

Take a Pan and Keep the flame at medium-high heat. Pour oil and heat it for a while. Add the chicken piece by piece along with gravy. Shallow fry the chicken until it gets roasted. Now it is ready, and enjoy it with meals.

Try it yourself and share your thoughts in comment section. Follow me here and subscribe to my Youtube Channel to get weekly recipe.

Do you want to prepare Curry with any Fish? It is easy to make, and no need for the tempering process. It is good to have, along with just white rice.

Preparation Time: 15 mins	Recipe Servings: 2
Cooking Time: 20 mins	Download Recipe
Total Time: 35 mins

Ingredients:

1. 4 pieces of Fish
2. 1/2 cup Tamarind Juice
3. 2 cups Coconut Milk
4. 2 tsp Coriander Powder
5. 3 tsp Red Chilly Powder
6. 1/4 tsp Turmeric Powder
7. Salt 
8. 1 sliced Onion
9. 1 chopped Tomato
10. 2 slit Green Chilly
11. Coriander Leaves
12. Curry Leaves
13. 4 medium pieces Raw Mango [Optional]
14. 4 tbsp Oil
15. Water

Step 1 – Pre-preparing Fish:

Remove the skin and slit the fish spaced approximately equally for both sides. Clean and wash it with turmeric powder and salt for 2 to 3 times.

Step 2 – Preparing Tamarind Juice:

Mix required water with Tamarind. Squeeze it and filter the outcome to get tamarind juices. Filtering in this step is optional. You can do it later when needed in the following steps. Control the concentration by accordingly adding a level of water and quantity of Tamarind.

Step 3 – Curry Pre-preparation:

Take a vessel with 2 cups of coconut milk. Add 1/2 cup of filtered Tamarind juice, 1/4 cup of water, 2 tsp of coriander powder, 1 tsp of chilly red powder, 1/4 tsp of turmeric powder, and required salt.

Add one medium sliced onion, one medium chopped tomato, two slit green chilly, coriander leaves, curry leaves, and all pre-prepared fishes. Any kind of fish is sufficient for this recipe. This recipe uses Ayala/Mackerel fish. Add 4 tbsp of oil and spread over the rest of the 2 tsp of chilly powder. Slightly mix everything.

Step 4 – Making Malay Fish Curry:

Use the same vessel for cooking. Turn on and keep the flame at medium heat. Cover the lid, but not wholly, to avoid overflow as it contains coconut. Cook for 10 to 15 minutes. Once it sounds boiling, add four pieces of raw mango. Adding raw mango is optional. Scrap the edges and sprinkle water over the edge surface.

Again cover the lid partially and cook for 5 minutes. But this time, reduce the flame to low heat. Now you can serve Malay Fish Curry to your guest.

Like and share it. Try it yourself and comment your experience.

Let me do a mutton curry which is coconut-rich and whose meat is soft in nature. This mutton curry recipe is better to have with ghee rice, chappati, idly and dosa items. This recipe includes pre-preparation of mutton meat, Curry pre-preparation, and preparation of Mutton Curry.

Preparation Time: 15 mins	Recipe Servings: 4
Cooking Time: 35 mins	Download Recipe
Total Time: 50 mins

Ingredients for Mutton Pre-Preparation:

1. 600g boned Mutton
2. 1 tbsp Ginger Garlic Paste
3. 1/4 tsp Turmeric Powder
4. 1 tsp Red Chilly Powder
5. Salt
6. Water as needed

Ingredients for Onion Chilly Paste

1. 5 roughly chopped Onions
2. 2 Green Chilly

Ingredients for Mutton Curry

1. 3 finely chopped Onion
2. 1 finely chopped Tomato
3. 1 Green Chilly [Slit]
4. 2 cups of Coconut Milk
5. 1/2 cup of Yogurt/Curd
6. 1/4 tsp Turmeric Powder
7. 1 tsp Red Chilly Powder
8. 1 tsp Coriander Powder
9. 1 tsp Garam Masala Powder
10. 2 tsp Kashmiri Chilly Powder
11. 2.5 tsp Ginger Garlic Paste
12. Salt
13. Water as needed
14. 4 tbsp Oil

Step 1 – Meat Pre-Cook

Initially, pre-cook the mutton for 10 to 12 whistles using a pressure cooker with the ingredients listed in the first list.

Step 2 – Making Onion Chilly Paste

Secondly, grind the five onion and two green chilly as a smooth paste.

Step 3 – Curry Pre-Preparation

Take two cups of coconut milk and all the ingredients listed in the second and third lists. Exclude Oil, Kashmiri chilly powder, three onions, One green chilly and half tomato, and 2 tsp of ginger garlic paste in the third list. Mix well and dissolve all these with coconut milk.

Step 4 – Preparing Mutton Curry

Finally, take a vessel and add 4 tbsp of Oil. Turn on the flame and keep at medium heat. Add three onions, half tomato, and one green chilly. Saute it for a while and later add 2 tsp of ginger garlic paste. Do the sauting again till the raw smell goes out. Add 2 tsp of Kashmiri chilly powder and saute it for a minute.

Pour the pre-prepared mutton along with the mutton stock.

Add the dissolved coconut milk once it starts boiling. Close the lid, but not entirely, to avoid overflow. Wait for 10-15 minutes. Sprinkle some water over the sides once the Oil separates. Reduce the flame to low heat and wait for 5 minutes.

Now the mutton curry is ready to serve.

Try it yourself and share your thoughts in comment section. Follow me here and subscribe to my Youtube Channel to get weekly recipe.

It is a one-pot recipe and easy to make it. It is rich in coconut and onion. Thought the fish is baked, it sounds like a podimas. Try and enjoy it. It is tastier with a combination of rasam rice and varieties.

Preparation Time: 15 mins	Recipe Servings: 4
Cooking Time: 40 mins	Download Recipe
Total Time: 55 mins

Ingredients:

1. 250g Anchovies/Nethili Fish [deboned as well as head removed]
2. 5 finely chopped Onion
3. 1 chopped tomato
4. 2 finely chopped Green Chilly
5. 2 tbsp Coriander Leaves
6. 1/2 cup thick Tamarind Juice
7. 1/2 cup grated Coconut
8. 1/4 tsp turmeric powder
9. 5 tsp Red Chilly Powder
10. 4 tbsp Oil
11. Water as required
12. Salt

Step 1 – Pre-preparing Anchovies/Nethili Fish

Firstly, clean and wash the fish with turmeric powder and salt for 2 to 3 times with removed head and bone. Now the pre-preparation of fish without bone and head is ready!

Step 2 – Tamarind Juice

Secondly, take a small ball of tamarind and add water to make thick tamarind juice.

Step 3 – Making Fish Podimas

Thirdly, follow the following steps to prepare baked fish using Pan. Add all the ingredients listed above except oil and 2 tsp of red chilly powder. Squeeze and mix it with hand. Sprinkle a little water to it.

Add anchovies/nethili fish and mix it with hand gently. Just add oil on top of it and do not mix. Spread over the rest of the chilly powder and press with hand gently.

Turn on and keep the flame at medium heat. Start adding oil in batches once the water is absorbed partially. Cook till the oil separates and turns off the flame. It’s ready to serve!

Try it and leave your comment below. Like and subscribe to my channel.

Do you prefer to have Drumstick at Breakfast? It may sound crazy but it is possible to have by making it as a porridge. Mainly it contains rice flour, drumstick, and prawn. Let us prepare it together.

Preparation Time: 25 mins	Recipe Servings: 6
Cooking Time: 25 mins	Download Recipe
Total Time: 50 mins

Ingredients for Dough:

1. 2.5 cups of rice flour
2. 1/2 cup of thick coconut milk
3. 1 tsp ghee
4. Salt
5. Water as required

Ingredients for Drumstick Porridge:

1. 250g drumstick [as small pieces]
2. 1 cup of thick coconut milk
3. 1 cup of thin coconut milk [Optional]
4. 6 cups of water
5. 100g prawn
6. 2 medium sliced onion
7. 3 slit green chilly
8. 1 chopped tomato
9. Coriander leaves
10. 1/2 tsp fennel seeds
11. 1/4 tsp turmeric powder
12. 4 tsp coriander powder
13. salt

Ingredients for Tempering Process:

1. 1 tsp ghee
2. 1/2 tsp fennel seeds
3. 1/2 finely chopped onion

Step 1 – Let’s prepare Dough

Make the dough smooth using the listed ingredients for Dough. Sprinkle water as required during this process.

Step 2 – Make dissolved coconut milk and small balls

Take one-third of prepared batter and dissolve in thick coconut milk.

Make the rest of the dough as small balls.

Step 3 – Prepare Porridge

Mix all the ingredients listed for porridge. Let the stuff boils.

Add the prepared balls once the drumstick cooked well. Spread over all the balls to prevent sticking with each other. Pour the dissolved coconut milk right. Keep mixing until the stuff turns into porridge. Turn off the flame.

Temper the ingredients listed in itself and add to the porridge.

Now the DRUMSTICK PUDI is ready to serve!

Do enjoy making it and subscribe to my channel for new recipes!

Is it possible to prepare chicken curry without ginger and garlic? Yes, it is, with whole spices based masala. In this recipe, there are two processes involved in which the exclusive masala is prepared initially and chicken curry later on. This Chicken Curry is tasty and would be better with Ghee Rice, Roti, and so on.

Preparation Time: 10 mins	Recipe Servings: 4
Cooking Time: 45 mins	Download Recipe
Total Time: 55 mins

Ingredients for Masala:

1. 5 finely sliced Onion
2. 2 tsp Black Pepper
3. 1 tsp Fennel Seeds
4. 1 inch-sized Cinnamon
5. 2 Cloves
6. 2 Cardamom
7. Curry Leaves
8. 1/4 cup of grated Coconut
9. 1 tsp Red Chilly Powder
10. 1 tsp Coriander Powder
11. 3 tbsp Oil

Ingredients for Chicken Curry:

1. 500g Chicken [With Bone cut into medium-sized pieces]
2. 1 tsp Mustard Seeds
3. 1 tsp Cumin Seeds
4. 1/2 tsp Turmeric Powder
5. 1 chopped Tomato
6. 2 tbsp Oil
7. Salt [based on your preference]
8. 1/4 cup of Water

Step 1 – Making exclusive masala

Firstly, let us prepare the masala based on whole spices. Add 3 tbsp of oil and heat the pan for a while. Add five sliced onion and saute well until it gets golden brown. Keep the flame at medium heat to avoid burning. Do add whole spices as per the ingredients listed for masala such as black pepper, fennel seeds, cinnamon, cloves, cardamom. Let us keep the curry leaves on this list too. Mix well all together for a minute.

Get 1/4 cup of grated coconut ready and add it. Take care of the coconut not to burn or otherwise it spoils the masala. Add red chilly and coriander powder right after the coconut is fried. Mix it for a minute and turn off the flame. Let the stuff cool down to the level when it is ready for grinding. Pour 1/4 cup of water and grind it with mixie to get as a fine paste. This masala is prepared for the next process as a fine paste, which is replacing ginger and garlic.

Step 2 – Preparing Chicken Curry

Get the cleaned chicken with turmeric powder ready, preferably the chicken is with bone and medium in size. Let us use a pressure cooker for this process. Add 2 tbsp of oil and heat the pressure cooker for a while. Add mustard seeds and wait until it sputters. Add cumin seeds, turmeric powder, salt, and chicken as per the chicken curry’s mentioned ingredients list. Wait for a minute.

Later on, add the prepared masala paste and mix it all until the chicken is getting coated with the masala. Add 1/4 cup of water to the mixie jar to use the sticking masala paste and pour this water to the cooker. Cover it with lid and wait for two minutes.

When it starts boiling, add and mix the chopped tomato. Keep the pressure cooker closed until three whistles. Before sealing it, ensure the salty and water level is ok for your preference.

Lastly, the delicious chicken curry is ready to serve!

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