Recipe 1 – Chicken Chindamani
Chicken – 1
Ttomato – 1 nos
Shallots – 25 nos
Curry leaves – as required
Ginger-garlic paste – 2 1/2 spn
Chilly powder – 3 tspn
Salt – as required
Oil – 1/2 cup
1.Combine shallots with curry leaves, ginger-garlic paste, chilly powder, turmeric powder, salt and oil. Mix well .
2.Add chicken into it and mix well. Marinate for 1/2 hours.
3.Transfer to the non stick pan. Cook and cover with lid.
4.Add tomatoes when, after decrease the water level. Cook until its dry about 20 mins on low flame.
Recipe 2 – Ney Meen Curry
Ney meen – 3/4 kg
Coconut milk – 1/2 coconut
Green chilly (sliced) – 3 nos
Ginger (chopped) – 1 piece
Chilly powder – 2 tbspn
Coriander powder – 1 1/2 tbspn
Turmeric powder – 1/2 tspn
Tamarind water – 1/2 cup
*Grind chilly powder, coriander powder and turmeric powder with a little water.
*Grind shallots with curry leaves and cumin seeds
1.In earth pot add ginger, green chilly, grinded paste, tamarind water and salt.
2.Add fish into it and mix well.
3.Turn on the stove. Cover and cook until decrease the gravy become half.
4.Combine grinded shallots in coconut milk.
5.Pour into the dish. Turn off the stove before its boil.
6.Saute shallots and curry leaves until brown colour.
7.Pour on the dish.
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