My Amma's Prawn Curry

This is dish is traditionally made using a claypot to give it a smokey sence of flavour to it. If you dont have one..do not worry you can use any cooking wok.

Ingredients:

500g Shimp(small) . Cleaned and washed.
1tbsp Red Chiily powder
1/2 tsp turmeric powder
1/2 ginger-garlic paste
1/2 tsp chopped ginger
2 whole green chilly split in two


2 whole tamarind washed and soaked in warm water
1 cup of coconut milk
1 1/2 cups water
Salt to taste

For garnish
3 shallots sliced finely
1/4 tsp Mustard seeds
1/4 tsp feugreek seeds
1 spring of curry leaves

* My Amma uses Coconut oil to fry the shallots..which gives that additional flavor. but you and use any oil to your taste.

In the pot, marinate shrimps with red chilly powder, turmeric, ginger- garlic paste, chopped ginger, curry leaves, green chilly and a few drops of coconut or vegetable oil.
Set aside for 15 - 20 minutes.

Add water, whole tamarind and cook for a few minutes till the shrimp are almost done.

Add coconut milk and stir well and simmer for a few minutes.

In a separate frying pan, heat oil, add mustard seeds, feugreek seeds and fry the shallots to a golden brown color along with a few curry leaves.
Pour this seasoning over the shrimp curry - cover with a lid. Serve hot with plain rice and papadoms!

Happy cooking!

Kerala Chicken Roast

Naadan Kozhi Roast(term in Malayalam) .. a famous and spicey starter that goes well with cocktail and mocktails at any dinner party.
And yeah..ofcourse ..I love chicken dishes and this being one of my favourites. hehe ;)

Wash and Clean 500g cut small size pieces of chicken. (Boneless chicken is bettter - to use as starters)

For Manination:
In a bowl add ...
2 big scoops of thick yogurt.
2 tsps of garlic paste
1/4tsp of turmeric powder
1/2tsp of chilly powder
2 tsp of corriander powder
1 1/2 tbsp of rice powder (gives the chicken a crispy coating when fried)
1tsp of salt

..and blend all into a paste. Add the chicken pieces and Marinate it well. Keep aside for about an hour in the fridge.

Now deep fry the chicken in hot oil. Make sure the stove is one medium heat so that the chicken gets cooked well and won't get burnt in the process.
Scoop out the chicken and remove the excess oil.

For seasoning:

Now in a separate wok. Heat about 1 1/2tbsp of oil.
Add tear in 2 spring of curryleaves, 2 slit green chillies, 10 shallots(halved) and (1 inch)ginger juliennes(ginger cut into thin slices). Sort it well.
When the shallots become glossy ..add 10-15 crushed pepper corns.
Thn add the fried chicken and stir in all the seasoning well.

Your Naadan Kozhi roast is ready! Serve Hot onto a platter.


Happy Cooking!