Ayam Goreng Berempah – Malaysian Style Spicy Fried Chicken

What’s so special about Fried Chicken? I would say nothing much. In this KFC era, fried chicken is a very common dish. In addition, being in Kerala means that at least once in a month you would eat Kerala Chicken Fry. That’s why today I wanted to try something different. Today’s special is called Ayam Goreng Berempah which is a delicacy from Malaysia. Now, these three words literally translate to “Chicken Fried Spice” or in other words “Spicy Fried Chicken”. There is a variant called Ayam Goreng Berempah Serai where “Serai” means lemongrass. Unfortunately we didn’t have lemongrass in our vicinity so we had to skip that. We also made other modifications. So without further ado, here is the recipe:


Set – 1

  • Chicken – 1.5 kg (cut in large pieces)

Set – 2

  • Onion – 1 (medium sized)
  • Garlic – 4 large cloves
  • Ginger – 1 inch
  • Lemongrass (white part) – 4 sticks (this is optional)

Set – 3

  • Egg – 1
  • Chilli Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Salt – 1 1/2 tsp (or as you wish)
  • Meat Masala – 1 tbsp
  • Sugar – 1 tbsp
  • Cornflour – 3 tbsp
  • Curry Leaves – 1 to 2 sprigs

Set – 4

  • Coconut Oil – As required for deep frying (the original recipe recommended vegetable oil but our stock of it was over)


  • Blend Set – 2 ingredients in a blender to make a paste
  • Make a batter out of Set – 3 ingredients
  • Mix the chicken with Set – 2 and Set – 3 to marinate and keep it aside for at least 1 hour
  • Take a woke or deep frying pan and heat sufficient oil in it.
  • Deep fry the chicken pieces until they are golden brown and crisp
  • Remove the fried chicken and keep it on paper towel to absorb the excess oil
  • Serve with the sauce of your choice.


  • Marinating the chicken overnight is the recommended method. So if you decide to prepare it, try marinating it the previous night
  • The oil should start smoking. It is a good idea to throw a curry leaf into it to see whether it bubbles. That shows whether the oil is ready
  • The oil can be any cooking oil except olive. I am not sure what is wrong with olive oil but the author from whom I learned this has specifically stated this.
  • Lemongrass is an ingredient I skipped. Perhaps when I prepare this next time I will try adding it and see the difference.

I must thank the author who has written the original recipe which I modified. You may check out my other recipes as well as follow me on Instagram if you need updates about any upcoming recipes. Enjoy!

Mutton Curry – Sri Lankan Style

My readers on this blog as well as my Instagram followers might already be familiar with my affinity towards non-vegetarian dishes. No offence to vegans but I really love some meat in my diet. Last week my dad asked me whether I could find a mutton recipe that is different from the usual that we prepare. I went looking for Iranian, Malaysian and Kashmiri recipes but all of them had one or two ingredients that we didn’t have. That’s when I looked for a Sri Lankan recipe and I found this really delicious mutton curry that I am sharing with you today. Of course we have made our own modifications to the original recipe. So, let’s get on with the dish:


For Masala

  • Coriander – 1 tbsp
  • Cinnamon Stick – 1 inch
  • Fennel Seeds – 2 tsp
  • Dry Red Chilli – 12
  • Cumin Seeds – 2 tsp

For Main Work

  • Mutton – 1 kg
  • Onion – 4 large
  • Fennel Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Cinnamon Stick – 1 inch
  • Curry Leaves – 2 sprigs
  • Cardamom pod – 2
  • Turmeric Powder – 2 tsp
  • Salt – to taste
  • Green Chilli – 4
  • Coconut Cream – 5 tbsp
  • Coconut Oil – As required
  • Coriander Leaves – For garnishing


  • Dry roast the ingredients for the masala in a frying pan for a couple of minutes (without burning) and let it cool
  • Powder the ingredients in a blender
  • Marinate the mutton with turmeric powder and a little salt and keep it aside
  • Heat the oil in a pressure cooker
  • Saute the fennel seeds, cumin seeds, cinnamon stick and cardamom pods along with the curry leaves for about 1 minute
  • Add the onion and green chilli and saute for another minute
  • Add the mutton into this and saute for about 5 minutes
  • Add the masala with some salt and stir for 10 minutes
  • Add water to this (do not add too much if the mutton already has water in it)
  • Close the lid and let it pressure cook up to 6 whistles (for Indian mutton)
  • Turn off the heat and let the steam pressure subside
  • Open the lid and see if there is excess water in the gravy
  • If there is, then heat it for some more time until the gravy is thick as per your requirement
  • Add the coconut cream and mix well
  • Simmer for about a minute or two
  • You may garnish with chopped coriander leaves

So there you go folks. This is the Sri Lankan style Mutton Curry that I modified from this original version. I am pretty sure you will like it. One curious thing about these foreign recipes is the special masala mix that they use. Somehow the aroma is superb and it spreads in all neighborhood. This was the case when we cooked Uzbek Plov for the first time and it was repeated with this one as well. Enjoy!

Delicious Pink Semiya Payasam Recipe

Sweet Porridge also known as Payasam is the ultimate dessert in Kerala Cuisine. When it comes to an easy-to-prepare payasam, the Vermicelli or Semiya Payasam comes to mind immediately. It is very recently that I came across a video of a variant of this dish which is pink in color. If you are familiar with Kerala food, you might have come across a payasam called Palada which has a light pink color. But that color is achieved through caramelization of sugar. To be more precise it is light brownish in color and not really “pink”. However, the maker of this video took a different route to add exact pink color to semiya payasam. So when I checked online for this method I found that there were many people who have tried this and successfully added pinkish tint to their payasams. The following is our version of the same which my mom and I prepared. It is more or less similar to what is available in other videos and websites.


  • Semiya (Vermicelli) – 350 gm
  • Milk – 3.5 liters
  • Sugar – 500 gm
  • Clarified Butter (ghee) – as required
  • Cashew Nuts – as required
  • Raisins (Kismis) – as required
  • Almonds – as required
  • Green Cardamoms – as required
  • Beetroot – 1
  • Rose Water – two teaspoons


Pink Color

As you may already guessed, the beetroot in the list of ingredients is used for making the pink color.

  • Cut the beetroot into small pieces
  • Add about 1.5 cups of water to it
  • Boil this mixture until the color of beetroot is extracted into the water
  • Turn off the flame and set aside


  • Break the semiya into small pieces of half an inch length
  • Heat the ghee in a large vessel
  • Stir fry the semiya until most of the pieces have attained light golden-yellowish-brownish color
  • Turn off the flame and remove the semiya from the vessel
  • Pour the milk into the same vessel and start heating
  • Stir the milk until its water content is reduced and it becomes thicker
  • Add the fried semiya into this and continue stirring
  • Take a piece of semiya and squeeze it to see whether it has been cooked
  • If it is cooked well, add sugar and stir well until all the sugar is dissolved
  • Add 4 tablespoons of beetroot essence that you had prepared earlier. This will turn the payasam pink.
  • Stir for 2 – 3 more minutes
  • Crush the cardamoms in a pestle
  • Remove the skin from the crushed cardamoms
  • Add this to the payasam
  • Add two teaspoons of rose water to this
  • Turn off the flame and close the container leaving a slight gap so that the the steam can escape


  • Cut almonds into small pieces
  • Heat ghee in a small frying pan
  • Fry the cashews and remove it
  • Fry the raisins and remove it
  • Fry the almonds and remove it
  • Add these fried items into the payasam and stir


  • Do not add sugar before the semiya pieces are cooked. It will interfere with the cooking process
  • While frying, never allow the semiya pieces to become dark brown
  • You can add more beetroot essence before serving if you need a darker shade of pink in your payasam
  • You can add more rose water but make sure that you don’t add too much as it may affect the taste.

Your Pink Semiya Payasam is now ready. If you have any questions or comments, you can put that in the comments below. I must thank Mia Kitchen and others who gave us this idea. We plan to extend this to other payasams such as Palada and see how it goes. Thanks for reading.

Bon appetit!

Flavorful and Delicious Tuna Cutlet Recipe

In her last visit my sister-in-law taught us how she makes her amazing Tuna Cutlet. When she and my brother visited this time, we surprised them with our own version of the Tuna Cutlet and it really impressed them. Today I am sharing with you the same recipe. I hope you will make amazing cutlets and let me know your feedback.


  • Canned Tuna (150 gm each) – 2
  • Medium Potatoes – 4
  • Large Onions – 2
  • Green Chilly – 6
  • Garlic Cloves – 12
  • Garam Masala – 1/4 teaspoon
  • Kashmiri Chilly Powder – 1/2 teaspoon
  • Black Pepper Powder – 1/4 teaspoon
  • Salt – to taste
  • Coconut oil – for frying
  • Egg White – from 2 eggs
  • Bread Crumbs – As required.


  • Boil the potatoes and peel them.
  • Remove the brine from canned tuna.
  • Cut the onion, green chilly and garlic cloves into small pieces.
  • Fry the onion, green chilly and garlic cloves until the onion turns golden brown.
  • Add the tuna and continue frying until the tuna pieces break down fine.
  • Add the Black Pepper, Kashmiri Chilly Powder and Garam Masala with salt.
  • Cook until the tuna is soft and well mixed with the onion and other things (almost like Egg Bhujia)
  • Mash the potatoes nicely and add to the tuna mixture.
  • Combine the cooked tuna with the mashed potatoes until you get a good mix.
  • Turn off the flame and wait until the mixture becomes warm enough so you can touch it.
  • Put fresh bread in a blender and grind them to make fine powder.
  • Using your hand take some amount of tuna-potato mixture and mold it in any shape you want.
  • Beat the egg white.
  • Dip the tuna-potato mixture you have shaped in the egg white.
  • Dip it in the bread powder so as to coat it completely.
  • Heat the coconut oil and deep fry the cutlet until the surface is golden brown.


  • Make sure that you fry only one cutlet at a time. More than one in the frying pan will break the coating and cause a mess.
  • You can use any oil that you like. We have tried with coconut as well as sunflower oils so far.
  • Beating the tuna while you fry it will make the meat finer and that will make the cutlet taste better.
  • The Garam Masala we use is homemade using a secret recipe. You can use any Garam Masala available in the market. But if you want to know how we make our Garam Masala, you have to personally meet me and ask.

Let me know in the comments how you like this cutlet. I have posted mine in my Instagram feed. Thank you.

A Simple Chicken Mappas Recipe

chicken mappas with vellayappam

Chicken Mappas with Vellayappam

Today’s blog post is about a very delicious and comparatively easy to prepare chicken dish from Kerala known as “Chicken Mappas”. Mappas is a broad category of dishes which can be prepared with fish, chicken, mutton and even beef. I am unsure of the origin of this word “Mappas” but my best guess is that it is Middle Eastern. The reason for my guess is that when I was in Bangalore, I used to frequent a restaurant called Savoury Sea Shell in Bannerghatta Road. They had a rich collection of Middle Eastern dishes and one of them was an Arabian Chicken Soup. The bits of chicken were suspended in a thick whitish solution which I think was made of coconut milk. The gravy of Chicken Mappas sort of reminded me of it. Therefore I concluded that Chicken Mappas is a fusion of Middle Eastern and Keralite Cuisines. If you have some disagreement regarding what I said or have some information about the origins of this category of dishes, please let me know in the comments.


To prepare Chicken Mappas, you need the following ingredients:

Main Cooking:

  • Chicken (cut in small pieces) – 500 grams
  • Onions (long sliced) – 2
  • Tomatoes (sliced) – 2
  • Ginger (sliced) – 1 inch piece
  • Garlic (sliced) – 6 cloves
  • Green Chilli (chopped) – 6
  • Coriander Powder – 1 1/2 ½ Teaspoon
  • Garam Masala – 1 Tablespoon
  • Turmeric Powder – 1/2 Teaspoon
  • Pepper (crushed) – 1 Tablespoon
  • Coconut Milk (secondary) – 1 cup
  • Coconut Milk (primary) – 1/2 cup
  • Fennel Seeds Powder – 1/2 Teaspoon
  • Curry Leaves – 4 branches
  • Coconut Oil – 2 Tablespoons
  • Salt – 2 Teaspoons (can vary as per your taste)

Tempering (Tadka):

  • Coconut Oil – 1 Tablespoon
  • Mustard Seeds – 1 Teaspoon
  • Shallots (sliced) – 8


  • Wash the chicken pieces well (you may use turmeric while washing it) and keep it on a filter to dry
  • Add 1/2 tablespoon garam masala
  • Add 1/2 tablespoon crushed pepper
  • Mix it well and let it marinate for about 15 minutes
  • Add 2 tablespoons of coconut into a frying pan
  • Add the onion slices and sauté in medium flame for about 2 minutes
  • Add the sliced ginger and garlic and cook until the onions change color slightly
  • Add the chopped green chilli and mix it well
  • Add the turmeric and coriander powder and mix again
  • Cook until the raw smell of turmeric and coriander fades
  • Add 1 branch of curry leaves
  • Add half of the sliced tomato and cook for about 2 minutes
  • Add the fennel seeds powder and mix
  • Add the chicken pieces and mix well
  • Add salt and mix
  • Add the next branch of curry leaves
  • Bring the mixture to the center of the pan and close the lid
  • Reduce the flame to low and let it sit for 5 minutes
  • Add the secondary coconut milk and mix well and close the lid
  • Increase the flame to medium and let it sit for 20 – 25 minutes (occasionally open the lid and stir to avoid charring)
  • Add the remaining 1/2 tablespoon garam masala
  • Add the remaining 1/2 tablespoon crushed pepper and mix again
  • Add the remaining sliced tomato and 1 branch of curry leaves
  • Mix well for a minute
  • Add the primary coconut milk mix for about a minute and turn off the flame
  • Heat 1 tablespoon coconut oil into another frying pan
  • Add mustard seeds
  • Once the mustard seeds start bursting, add the sliced shallots
  • When the shallots turn brown, add 1 branch of curry leaves and mix well to form the tadka
  • Add the tadka to the mappas and let it sit for a couple of minutes
  • Transfer the mappas to your serving bowl

chicken mappasThere are a few things to keep in mind while preparing Chicken Mappas. The pepper shouldn’t be powdered. You must crush the black pepper seeds in a pestle. However, you may choose to use ginger-garlic paste if you don’t like slicing them. Coconut oil is what you need to use to prepare this dish. I haven’t tried other oils but you are welcome to experiment and let me know the results.

Chicken Mappas is exceptionally tasty and usually is eaten as an accomplice for Appam, Idiyappam or Ari Pathiri. You may also try it as a side dish for fried rice. Bon appetit!

Extra Delicious Andhra Chicken Recipe!

Andhra Pradesh is a region known for its spicy yummy chicken recipes. I don’t think there is anybody who hasn’t tasted the Hyderabadi Chicken Biryani. Anyway, the chicken recipe that I am going to describe in this article is less spicy but still incredibly tasty. If you are a fan of such a dish, then read on. The ingredients for this dish are readily available in any market. My dad prepared this first time about 2 years ago. Today being Choti Diwali and me being at my aunt’s house I thought I should give it a try. I rang up my dad in the morning and he sent me this recipe. Here it goes:


(You may modify this according to the quantity of chicken you bought.)

  • Chicken (cut in medium pieces) – 800 gm
  • Onion (cut in long thin pieces) – 1
  • Tomato (cut in four pieces) – 2
  • Ginger (one inch piece) – 1
  • Garlic – 3 cloves
  • Poppy Seeds (Khus Khus) – 3 Teaspoons (soaked in water for 10 to 12 minutes)
  • Turmeric Powder – 1/2 Teaspoon
  • Red Chilly Powder – 1 Teaspoon
  • Saffron – 1/2 Teaspoon
  • Lemon Juice – 2 Teaspoon
  • Coriander Powder – 1 Tablespoon
  • Cooking Oil – 5 Tablespoon
  • Coconut (small)  – 1
  • Curd (yogurt) – 1 cup
  • Salt – To taste

The utensil that you must use for this preparation is a frying pan with thick bottom. Wide area is required as the water needs to boil out. (Many vendors inject water into the chicken meat to increase it’s mass. This can add extra water to your dish, so be careful.)


  • Scrape the coconut and collect the coconut milk (if this is not possible, ready made coconut milk is available.)
  • Heat the oil in the frying pan
  • Add the ginger, garlic and soaked Poppy Seeds into the oil
  • After a couple of minutes add the onion pieces and fry until light golden brown
  • Add the tomato slices and fry for 1 minute
  • Reduce the flame
  • Add coriander powder and cook for 2 minutes
  • Add chicken pieces
  • Add the turmeric and chilly powder
  • Add salt
  • Cook for 5 to 7 minutes in medium flame
  • Add curd and mix well
  • Once the curd has been absorbed well into the curry, add saffron
  • Add coconut milk
  • Wait until the gravy becomes moderately thick
  • Turn off the flame
  • Add lemon juice before serving (optional)

So this is the recipe. I hope you will love it. If there is any doubt or feedback, please feel free to comment below. Bon appetit!

Kerala Ginger Curry (Inji Curry) Recipe

Image of ginger curry

Ginger Curry

Ginger Curry or Inji Curry in Malayalam is perhaps the tastiest of all curries in Kerala cuisine. According to legends, a good ginger curry is equivalent to 1000 curries.  Vararuchi was a brahmin in ancient Kerala. He used to travel to distant places and during his trips he used to have food from the Brahmin families he visited in those places. One day he visited a house and was attracted to the daughter of the family. He however wanted to test her before he proposed his interest to marry her. So he asks her to prepare him food with 1000 curries.

The girl’s mother was baffled because she thought it was impossible to prepare 1000 curries in such a short time. However, the clever girl asked her not to worry and prepared Inji Curry. Vararuchi was very impressed with the meal that consisted of rice and just Ginger Curry. Since then Ginger Curry is said to be equivalent to 1000 curries.

If you are interested in preparing this legendary dish as it is prepared in my native Quilon (Kollam) district, then here is how you can do it.


  • 100 gm of ginger (peeled and cut in small, thin pieces)
  • 15 large shallots (peeled and cut in small, thin pieces)
  • 6 green chillies (cut in small pieces)
  • Tamarind of the size of a small Indian Gooseberry (Amla)
  • 6 garlics (peeled and cut in small pieces)
  • 15 curry leaves
  • Asafoetida (1 cm diameter piece)
  • Pepper powder
  • Salt to taste
  • Fenugreek


  • Put the tamarind in water and stir until it becomes a juice.
  • Heat the coconut oil in a pan and deep fry the ginger pieces until golden brown and set aside.
  • Repeat the procedure with the shallots.
  • Repeat the procedure with the 15 curry leaves and 6 garlics.
  • Once all the fried items have cooled down, you have to mix them and grind them into a paste by adding a little water.
  • Filter the oil that you have used for frying and use it again to fry a small piece of asafoetida. Once fried, you have to powder it.
  • Heat the mustard in the same oil after you have taken out the asafoetida.
  • Once the mustard starts popping reduce the flame and add 2 spoons of coriander powder and 1 spoon of red chilli powder to it. Immediately after that add the paste that you had prepared before. Make sure that there is no more than 2 seconds delay since the chilli powder may get burned out.
  • Once you have stirred it well, add the tamarind juice along with salt and two pinches of fenugreek.
  • Add powdered asafoetida and pepper to this.

This is the Kollam style ginger curry. Try it out and let me know how it tastes. This can be a side dish for both rice as well as drinks.

Image Courtesy:

Lazzy Cook (http://lazzycook.blogspot.in)

Naadan Chilli Chicken Recipe

You may call it Naadan  or Country chilly chicken or whatever you want but it is one of the tastiest versions of Chilli Chicken I have ever had, thanks to a famous chef who described the dish to us and my parents whose exceptional culinary skills inspired me to learn cooking. This version is different in its preparation and the exquisite taste that it derives out of it. Without further ado, let me get on with the materials required.


  1. Chicken, cut in small pieces – 500 gm
  2. Green chilli, cut along its length – 8
  3. Ginger, cut in very small pieces – 2 table spoons
  4. Garlic, cut in small pieces – 2 table spoons
  5. Vattal Mulaku (Refer: Capsicum annuum),  ground into paste after boiling in vinegar – half a cup
  6. Refined oil – half a cup
  7. Tomatoes, cut in small pieces – 1 cup
  8. Capsicum, cut in pices – half a cup
  9. Salt – to taste
  10. Onion – cut in cubical pieces – 1 cup
  11. Water – half a cup


  1. Shallow fry the chicken pieces after applying salt and red chilly powder
  2. On a hot pan, add half cup refined oil and saute the ginger and garlic along with onion and green chilli
  3. Add Vattal Mulaku paste and salt to this mixture along with the half cup water and stir for a couple of minutes
  4. Add the fried chicken and tomato and close the pan for 10 minutes
  5. Add the capsicum and turn off the flame.

The particular aspect of this chilli chicken preparation is that it does not use any artificial color. The red color of this dish comes from the paste that we prepare after boiling the Vattal Mulaku in vinegar and grinding it into a paste. Some people fry the chicken after chilling it from 2 to 24 hours. I don’t suggest that because even otherwise the dish is perfect. It is better to serve this chilly chicken dish with bread. You may try it exactly the same way as described here or make your own modifications. Let me know your feedback.

Uzbek Plov Recipe

Uzbek Plov or Pilaf or Osh

The Uzbek Plov also known as Pilaf or Osh is an exceptionally delicious style of biryani from Uzbekistan. Widely claimed to be Stalin’s favourite dish, this rice and mutton based recipe from Uzbekistan is easier to prepare compared to other conventional biryanis. It can be prepared as follows:

Materials Required

  • Lamb Meat cut in squares (preferably of a fat lamb) – 0.5 to 1 kg
  • 2 – 3 cup Basmati Rice (or Uzbek Rice)
  • 3 – 4 big carrots cut in very small pieces
  • 2 Onions cut in medium pieces
  • 5 Green chilly cut in small pices
  • Vegetable Oil
  • 4 – 5 garlic with skin
  • Salt – 2.5 teaspoon
  • Black Pepper powder – 1 teaspoon
  • Other spices if necessary (cinnamon, clove etc.) – 1 teaspoon
  • Coriander powder – 2 teaspoon
  • Coriander Leaves


Uzbek Plov or Pilaf or Osh

This dish is to be prepared in good flame in the beginning and hence the vessel you use must have a thick bottom. This ensures that the meat doesn’t get charred.

  • Wash the basmati rice and keep it soaked in lukewarm water before you start the preparation.
  • Pour the vegetable oil in the main vessel and wait until it gets heated.
  • Once the oil gets heated up, add the mutton pieces and fry them until they become light brown.
  • Add the onion, carrot and green chilly to this and mix them until the the onion turns golden brown.
  • Add salt, pepper powder and other spices that you have selected and continue to mix. You can reduce the flame at this stage.
  • Spread the mixture evenly. Filter out the water and add the rice to this mixture. Make sure that the rice completely covers the mutton, carrot and onion mixture. You should stop mixing at this stage.
  • Pour water to this without disturbing the rice distribution. The water should completely submerge the rice.
  • Once the water starts boiling, close the the lid. Reduce the flame further.
  • Wait for 10 minutes and check whether the water has been absorbed into the rice.
  • Place the garlic pieces on top of the rice.
  • If the rice hasn’t got cooked at this stage, create a small opening at the center of the mixture and add water there without disturbing the structure.
  • Close the lid and wait for another 10 minutes.
  • Repeat this process until the rice is cooked.
  • Turn off the flame and keep the vessel undisturbed for 30 minutes.

You can add coriander leaves after 30 minutes and mix the dish well. When adding water the second time, be sparing in the quantity used because you should not overcook the rice.

Uzbek Plov or Pilaf or OshYour Uzbek Plov is now ready. You can use Yougurt Kachumber as a side dish. What makes the taste so exquisite is the lamb fat. The mutton gets fried both in the vegetable oil and the fat that comes out of the meat. The first time I prepared this, it didn’t come right. So don’t be disheartened. Try again and you will be fine. The day I saw this recipe in the newspaper, things were a mess but I learned from my mistakes and so should you. This recipe has one extra ingredient, which is green chilly but trust me, it makes the dish amazing. Let me know your feedback!

Fish Fort Cochin Recipe

Fish Fort Cochin or Fish Fort Kochi is a delicious recipe for people who love experimenting with fish curry. We heard about this dish two years ago when my dad met someone from Fort Kochi who detailed how to concoct this incredibly tasty curry. The original name of this dish is unknown but we started calling it Fish Fort Kochi. Here is how you can prepare it:


1. Fish, cut in medium sized pieces (any fleshy fish would do) – 1 kg
2. Peeled and crushed garlic – 1 handful (small hand)
3. Crushed Ginger – 1 (3 inches long)
4. Green Chilly – 10 (cut into small pieces)
5. Tomato – 1 (big, cut into small pieces)
6. Kudampuli (Gambooge) – 1 (big, cut into pieces)
7. Chilly powder – 4 teaspoons
8. Coriander powder – 2 teaspoons
9. Turmeric powder – 1/4 teaspoons
10. Coconut oil – 3 tablespoons
11. Clay pot


1. Apply turmeric over the fish nicely and keep it aside
2. Heat the oil in the clay pot until it boils and add the ginger, garlic and green chilly and cook until golden brown
3. Add tomato to this mixture and stir for 5 minutes
4. Add chilly powder and coriander powder and stir slightly for 5 more minutes
5. Add water in stages in small quantities. Make sure that the gravy is in paste form and never gets too fluid. Stir continuously.
6. Add salt and kudampuli and once the gravy starts boiling add the fish
7. One the fish starts heating up in the boiling gravy, reduce the flame
8. Stir the center of the clay pot so that the gravy doesn’t burn and stick on it
9. Once most of the water boils away, stop the flame and let it cool

Special Instructions

It is preferable to eat this preparation after it has cooled. If you can wait for a day, better. The specialty of this curry is that it doesn’t use onion at all. Be careful not to add onion even by mistake. If you are keeping it for a day, do not take it off the clay pot. It is advisable to use ginger and garlic in their natural form instead of buying the paste.

Enjoy the dish and Let me know your feedback.