MASALA GREEN CHICKEN

INGREDIENTS;

·        CHICKEN                        1 KG

·        ONION                             2 CUP  CHOPPED

·        TURMERIC POWDER     1TSP

·        SALT                                  AS PER REQUIRED

·        OIL                                     1CUP              

FOR GRINDING:

·        CORINDER LEAVES               2 CUPS

·        GREEN CHILLY                       10 NOS

·        GINGER                                     A SMALL PIECE

·        GARLIC                                       A POD

·        PEPPER                                       3TSP

PREPARATION:

Ø MARINATE THE CHICKEN WITH TURMERIC POWDER AND SALT FOR HALF AN HOUR

Ø GRIND THE INGREDIENTS TO COARSELY NOT TO FINE PASTE

Ø POUR OIL IN A PAN WHEN HEATED ADD ONION FRY THEM TILL THEY ARE BROWN ADD CHICKEN , SAUTE FOR SOME TIME ,CLOSE  THE PAN WITH LID, LET IT COOK   FOR SOME TIME.ADD PASTE TO  THE CHIKEN MIX THROUGHLY .LET THEM COOK TILL THE MASALA  MIXED  WITH CHIKEN,AND BECOME DRIED.

THIS IS A DRY CHICKEN YOU CAN HAVE THIS FOR SIDE DISH OR SERVE WITH CHAPPATHIS.

SRAAVU CURRY (SHARK)

INGREDIENTS:

v SRAAVU (SHARK) FISH           ½ KG  SKINNED CUT INTO SMALL PIECES

v GRATED COCONUT                 2 CUPS

v CORIANDER                              1CUP

v PEPPER                                      2TSP

v DRY RED CHILLY                       12 NOS

v FENNEL SEEDS                          2TSP

v CINNAMON CLOVES                 2 PIECES

v SALT                                             2TSP

v TAMARIND JUICE                       1 CUP

FOR  SEASONING:

MUSTARD SEEDS                        2TSP

CURRY LEAVES                             FEW SPRIGS

ONION                                           1NO   

PREPARARION:

v Pour  1tsp oil in a pan add coconut, roast them till they are  brown , remove from fire,

v Pour 1 tsp oil in a pan add cinnamon, cloves fennel seeds, when they started sputtering add coriander, dry red chilly   roast them.

v Grind everything together to a fine paste.

Method:

v To an earthen pot add fish pieces; add fine paste, salt tamarind juice. To add more water if needed to make thick gravy consistency.

v Bring to boil simmer and cook till the fish is cooked.

v Add seasoning.

Take off the stove. Serve hot with meals.

KARIMEEN POLLICHATHU

Ingredients  for roasting the fish:

Ø karimeen (fish)                  1kg

Ø Pepper                                10nos

Ø Dry red chilly                       10nos

Ø Ginger                                  a small piece

Ø Garlic                                   a pod

Ø Chilly powder                       1 tsp

Ø Turmeric powder                  ½ tsp

Ø Salt                                         as required

Ø Oil                                           ½ cup

Ingredients for gravy:

Ø Small onion                    20nos

Ø Green chilly                     2nos

Ø Garlic                              3nos

Ø Ginger                             a small piece

Ø Chilly powder                   2tasp

Ø Turmeric powder             ½ tsp

Ø Thick coconutmilk           ½ cup

Ø Salt                                   to taste

Ø Water                               ¼ cup

Preparation:

Ø Wash the fish well and   make 4  or 5 slits on the fish .this slits will made on the fish will help the marinate to penetrate in to the fish

Ø Coarsely grind the pepper make a fine paste of ginger and garlic

Ø Add chilly powder turmeric powder ,salt and mix everything well and marinate the fish for half an hour

Ø Roast the fish in a pan   .don’t make too crispy. don’t overcook.

Gravy preparation;

Ø Grind the onion, chop the ginger and garlic

Ø Pour oil in a pan when heated add onion paste ,then ginger and garlic sauté for some time ,add coconut milk ,just combine well

Ø Make a thin bed with half of the gravy   in a banana leaf   and place roasted fish and top it with rest of the gravy over and wrap the fish by folding banana leaf.

Ø Fry the fish again   in heated pan. Let it cook well on both the sides with banana leaf.