INGREDIENTS:

1. Fish – 3 big pieces. ( Batang, kingfish)

2. Shallots (small onions) - 10 nos( to grind), 10 nos (to season)

3. Grated coconut – 2tbsp

4. Ginger – 1″ piece

5. Garlic – 8 pods

6. Fennel seeds – 1tsp

7. Cumin seeds – 2 tsp

8. Corriander seeds – 1 tsp

9. Chilli pwdr – 1tbsp

10. Corriander pwdr – 3 tbsp

11. Tomato – 1 med size

12. Turmeric pwdr – 1 tsp

13. Curry leaves – few

14. Corriander leaves – 5 figs

15. Salt – to taste

16. Oil – as reqd

METHOD:

1. Clean the fish and marinate it with 1/4tsp turmeric pwdr, 1/2tsp salt and 1/2 tsp chilli pwdr, and refrigirate it for half n hour.

2. Pour oil in a pan, season it with fennel seeds, 1 tsp cumin seeds, corriander seeds. Follow it with crushed ginger and garlic.

3. Then add the onions and saute well. Finally add the grated coconut and fry for 2 mins and turn off the fire.

4. Allow it to cool and grind it and keep it aside.

5. In a deep bottomed vessel, pour oil and add 1tsp cumin seeds, curry leaves and shallots (small onions) and keep stirring.

6. Follow it with tomatos, chilli pwdr, turmeric pwdr, corriander pwdr, salt and cook in low flame with the lids on. (Need not stir, and smash the tomatoes)

7. Once the tomatoes are half cooked, add the ground mixture and little water to it.

8. Allow it to boil for 10 mins in medium flame with the lids on. Keep stirring in between.

9. Now add the fish pieces to the boiling gravy and cook for 2 mins in medium flame with the lids on.

10. Garnish with corriander leaves and serve it with rice, dosa, idly.

INGREDIENTS:

1. Chicken – 1/2 kg

2. Fennel seeds – 1/2 tsp

3. Shallots (small onions) - 10 nos

4. Tomato – 1 med size

5. Oil – 3 tbsp

6. Salt as reqd

7. Corriander leaves – 5 sticks

8. Chilli pwdr – 1 tsp

9. Corriander pwdr – 2 tsp

10. Turmeric pwdr – 1/2 tsp

11. Curry leaves – few

TO GRIND:

1. Grated coconut – 2 tbsp

2. Onion – 2 mid size

3. Pepper seeds – 1 tsp

4. Fennel seeds – 2 tsp

5. Cinnamon stick – 1 inch

6. Corriander seeds – 1 tsp

7. Corriander leaves – 1/4 cup

8. Ginger - 3 inch

9. Garlic - 8 to 10 pods

METHOD:

1. Marinate the chicken with 1 tsp salt, 1/2 tsp chilli pwdr, 1/2 tsp turmeric pwdr and refrigirate for half n hour.

To grind:

2. Pour 2 tsp oil in a pan, and splutter fennel seeds, cinnamon stick, pepper corns n corriander seeds.

3. Add the chopped ginger garlic and stir well. Then, add the finely chopped onions, corriander leaves, salt and saute it until the onion turns pink.

4. Now, add the grated coconut and stir for 2 mins and remove from fire.

5. Allow it to cool and grind to a smooth paste.

To make gravy:

6. Pour rest of the oil in a pan, and splutter fennel seeds.

7. Add curry leaves and the shallots n keep stirring until the onions turn pink.

8. Now, add the tomatoes along with chilli pwdr, turmeric pwdr, and stir for 2 mins.

9. Then, add the chicken pieces n corriander leaves. Stir well and cook in a low flame with lid on.

10. When the chicken is half-cooked and blended with the masala, add the ground mixture with half cup water and allow it to boil for 10 mins with the lid on. (you can add some more water if the gravy is too thick)

11. Chk for salt and turn off the fire.

12. Serve it with rice, chappathis, Dosa, Idly.

This Chicken recipe is a combo derived from my and my preparation. And then a variation added from my dear friend Bhony’s Mom.

It goes well with rice, Chappathi n Biriyani.

Required:

1. Chicken : ½ kg

2. Onion : 2 big

3. Ginger : 2 inch

4. Garlic : 10 Shallots

5. Cloves : 2

6. Cinnamon : 1 inch

7. Pepper Corn : 5 – 8

8. Chicken Masala : 2 tbsp

9. Chilli powder : 1 tbsp

10. Coriander Powder : 1 tbsp

11. Turmeric Powder : ¼ tbsp

12. Salt n oil : As reqd

13. Curry leaves : Few

14. Coriander leaves : A Lil

Method:

1. Make a paste of one onion with ingredients 3 – 8
2. Slice the other onion lengthy
3. Take a pan, pour oil, splutter zeera, and add the sliced onion and sauté until it becomes transparent.
4. Now add the ground paste along with curry leaves and ingredients 8 – 12,sauté well until oil separates
5. Now, add chicken and sauté well for abt 10 mts, then add about 1 cup of water and cover cooked, until the chicken is done.
6. Garnish with coriander leaves and serve hot.

Note:

The chicken can be marinated with lil chill powder n turmeric along with some curd and salt and can be refrigerated for abt 30 mts before.

It gives a very nice taste as well..