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--Meat Receipes--
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South Indian Special
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Mutton Curry
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Ingredients
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Mutton cut into small pieces - 1 kg
Mustard seeds - 1/2 tsp
Onion chopped finely - 2(large)
Curry leaves - 1 sprig
Tomato sliced - 2
Salt - to taste
Oil - as needed | |
For Grinding
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Shallots - 7-8
Ginger - 1 inch size piece
Garlic pods - 7-8
Cinnamon - 2 pieces
Cloves - 4 nos
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Pepper corns - 3-4
Meat curry mix-4 ½ tsp
Grind all the above ingredients into a coarse paste and keep it aside.
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Method
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- Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles).
- Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces and fry it till the oil seperates.
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Spicy Fried Meat
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Ingredients
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Meat 500 gms
Onion 1
Ginger garlic 1 tablespoon,paste
Curd 300 ml
Pepper corns 6
Cloves 4
Cinnamon 3
Cardamoms 2
Red chilly 3
Turmeric powder 1teaspoon
Ghee 2 tablespoons
Salt to taste | |
Method
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- Cut the meat into small cubes after washing.
- Heat the oil in a pan and add the meat along with the rest of the ingredients.
- Seal the pan and cook for 45 minutes without adding any water.
- Open the pan, add 2 teaspoons of ghee and fry the meat till it is reddish brown in color.
- Serve hot with rotis or naan.
- Add pepper powder and mix well.
- Keep the flame on medium level, till the above ingredients get sauted.
Make sure the water from the mushroom is completely drained.
- Garnish with coriander leaves.
Serve hot with ghee rice.
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Beef Mexican
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Ingredients
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1 Kg meat, cut in thin slices
1 med. onion
1 green pepper
3 cloves garlic
2 tbsp. olive oil
1/4 tsp. cumin
1/4 tsp. oregano
2 tbsp. dry sherry
Salt and pepper to taste | |
Method
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Peel onion and clean green pepper. Cut both into thin slices. Saute beet in skillet with sliced garlic and the oil. Add vegetables and stir fry. Add spices. Just before serving add the sherry. |
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Hot,Spicy Crab Fry
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Ingredients
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1 kg Sea Crabs
2 big Onions finely sliced
4 big Tomatoes chopped
Oil ? 5 tbspns
meat curry mix
Salt to taste
chopped Coriander leaves for garnishing. |
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Method
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Put 3 tbspns of Oil in a kadai & fry the Onions till brown remove half of the fried onions & keep aside to the remaining half onions that is frying add tomato pieces & continue to fry till soft .Remove from heat & keep aside to cool . When cold, grind the fried onion/tomato to a smooth paste & keep . Wash the mixie jar with a little water & keep this water for cooking. Put another vessel on fire add the remaining 3 tbspns of oil, when hot lower heat, add the ground onion/ tomato paste & fry for 2-3 mins till oil comes on top ,now add the masala pwd, Salt & continue to fry the masala for a further 2-3 mins. Adding a little of the masala water if necessary so that it does not burn . Fry till the oil comes to the surface , add Crabs and the balance of the masala water, mix well, cover & leave to cook for 8 to 10 mins or till Crabs are cooked, the gravy has thickened & a good flavour escapes , remove from fire garnish with chopped coriander leaves & fried onions - serve. The same recipe could be used to make Prawns Hot Fry. |
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Kerala Special Fish Currry
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Ingredients
Fish -1 kg
Red onions-5 pieces
Split chillies-5
Ginger -3 pieces
Garlic-3 cloves
Mustard seeds-1tsp
Camboge(kudampuli)-5 pieces
Fish curry mix-5 tsp
Coconut oil-1/4 cup
Curry leaves
Salt-To taste
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Preparation
Wash and soak camboge(kudampuli) in i/2 cup of water & keep it aside.Heat a quartercup of oil in a pan,until it is hot enough to break the mustard seeds.Now add the onion pieces,split green chillies, a few curry leaves,gingerand garlic.Stir and cook until the onion gets translucent.To this add,the fish curry mix, and stir for a while.Thenadd puli along with water, and add salt to taste.alow the gravy to cook.Then add the fish pices.Cover and cook until the gravy is thick.Put the fire off and add a tablespoon coconut oil over it and serve.
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Fish Moilee
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Ingredients:
1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice
Preparation:
- Marinate fish in salt for 15-30 minutes and semi-fry carefully.
- Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
- Soak the grated coconut in warm water and then remove and keep aside first milk.
- Take rest of the milk, pour into fried masala and put in fish pieces.
- Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
- Then add first milk. Add juice of half a lime or to taste.
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Fish Masala
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Ingredients
5ml (1 tsp) ginger paste
5ml (1 tsp) garlic paste
5ml (1 tsp) salt
3 sprigs fresh coriander leaves, crushed
2 green chillies, crushed
5ml (1 tsp) ground black pepper
1.25ml ( ¼ tsp) turmeric powder
10ml (2 tsp) water
Lemon slices
Cooking Instructions
Make 3 slanting slits on fish. Mix together the ginger, garlic, salt, coriander, chilli, ground pepper and turmeric powder. Add the water. Rub spices over the fish and inside the cuts. Bake under the grill for 10-15 minutes, brushing with oil and turning the fish occasionally until cooked. Garnish with lemon slices.
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Fish kabab
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Ingredients
275g (10 oz) whiting or coley fillet
1 onion, peeled and chopped
2.5cm (1 inch) ginger root, peeled and finely chopped
1 green chilli, finely chopped
2 sprigs fresh coriander, finely chopped
1 egg, beaten
10ml (2 tsp) garam masala powder
Salt to taste
5ml (1 tsp) ground black pepper
Juice of 1 lemon
Oil
Cooking Instructions
Boil fish in water for 8-10 minutes. Cool and drain. Remove skin and bones and mash fish flesh. Add chopped onion, ginger, chilli, coriander leaves, egg, garam masala, salt, black pepper and lemon juice. Beat or grind into a smooth paste. Make 10-12 equal-sized portions and pat into a flat burger shape. Heat oil and shallow fry on each side for 3-4 minutes. Serve with onion salad.
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Egg curry
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Ingredients
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4 tbsp. Oil
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1 large finely chopped Onion
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2 tbsp.Ginger Garlic Paste
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1 tsp. chili Powder1/4 tsp. Turmeric powder
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1 tsp. coriander powder
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Little water
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2 large dry red chilies
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2-3 tomatoes
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6 curry leaves
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Freshly Grated Coconut
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6 hard boiled lengthwise cutted eggs
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Salt according to taste
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Coriander leaves for garnishing
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Method
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1. Heat the oil in a large pan and cook the sliced onion until golden brown. Add garlic & ginger paste and cook for a minute then add chili powder, whole dry chilies, turmeric and coriander & water and cook on reduced heat.
2. Cook until oil separates from the spices.
3. Then add tomatoes, curry leaves, Coconut ,salt & simmer until the gravy becomes thick.
4. Add the eggs, keeping the yolks upwards. Cover the eggs with the gravy & simmer for about 5 minutes.
5. Serve hot garnished with coriander leaves .
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Egg Vindaloo
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Ingredients
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5 Hard boiled eggs, shelled & cut into halves lengthwise
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2 small Onions finely chopped
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1 piece Cinnamon
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1 tsp. Garam masala
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1/4 cup Vinegar
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1 tbsp.Sugar
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2 1/2 tbsp. Oil
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Salt according to taste
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Grind to paste :
4 nos, dry red chilies
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1 tsp. each of Ginger -Garlic paste
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1/2 tsp. Cummin seeds
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1/2 cup Vinegar
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Method
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1. Heat oil in a pan add the chopped onions and fry, then add the ground paste and cinnamon to it.
2. Add sugar, vinegar, garam masala and eggs to the curry.
3. Cook till the gravy thickens and serve hot with rice or rotis.
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Egg Roast
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Ingredients
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Egg- 3 (hard boiled, shelled and with one or two slashes on each)
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Onion - 1 cup (sliced)
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Vinegar - as needed |
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Red chilli powder - 1 1/2 tsp |
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Pepper powder - 1tsp |
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Salt - as needed |
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Oil - as needed
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Method
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Fry onions in oil and lift it.Fry eggs in the same oil and lift them too.Remove the skillet from fire and add red chilli and pepper powders.Add a spoonfull of oil and return the skillet to the fire.Add salt,vinegar and eggs.Stir for a minute and cook till the gravy is thick.Lift the eggs. Put the fried onion in the skillet.Mix well and remove from fire.Arrange the fried onions around the eggs.
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