Showing newest posts with label Non-Veg Kuzhambu. Show older posts
Showing newest posts with label Non-Veg Kuzhambu. Show older posts


Iral Kara Kuzhambu / Shrimps in Tamarind Based Curry

Iral Puli Kuzhambu:

Other Names: Roiyalu Pulusu. Chemeen Theeyal. Prawns in Tamarind Curry.


Small shrimps 1 cup
Pearl Onions 5-7 chopped
Garlic 5-7 cloves - crushed
Tomato 1 small - chopped
Tamarind milk 1 cup
Chili powder
Jaggery 1 spoon
Fresh grated coconut - stir-fried (I completely skipped this, coz' of no decent coconuts are found in my area)
Sesame oil 1 table spoon
Thallippu vadagam
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Asafoetida 1 pinch
Dry chili 1 minced
Curry leaves few.


In a wide iron wok, heat about 1/2 table spoon of oil.

Add the garlic, onions and keep frying. Now add tomatoes, cover and cook briefly.

Further add salt, turmeric, chili and jaggery. Add shrimps and about a cup of water. Continue cooking over low heat without lid. Once the curry thickens, its done.

In a separate pan, heat oil and add all the tempering spices, wait till they pop and run the same over the curry prepared.

Serve warm to go with plain steamed rice.


Mutton Dalcha / Gramathu Kari Kuzhambu

Mutton - Chana Dal Kurma:(Country Style)

Other Names: Mutton-Kadalai Paruppu Thanni Kuzhambu.


Mutton/goat's meat 1/2 kilo
Chana dal - 1 cup
Green chilies 6 sliced
Onion 1 large sliced
Ginger-garlic paste 1 spoon
Tomatoes 2 chopped
Turmeric 1/4 spoon
Chili powder 1 spoon
Coconut 2" ground into paste
Cloves 3
Cinnamon 1 stick
Bay leaves 2
Fennel seeds 1 spoon
Curry leaves few.


Pressure cook the meat till tender, and set aside. Retain the broth too.

Heat oil in a heavy bottomed vessel. Add the whole spices, followed by chilies, onions, ginger-garlic paste and tomatoes, fry real good. Once they are fragrant, add cooked meat and chana dal.

Further add salt, turmeric and chili powders. Cover and cook. Once the lentils are done, add ground coconut paste and bring this to boil.

Serve warm to go with steamed rice.


Green Beans - Shrimps Curry / Beans-Prawn Curry

Beans-Eral Kuzhambu:


Beans 1 bowl
Prawns 10-15 large
Garlic 5-7 cloves minced
Ginger 2" grated
Onion 1 large- grated
Tomato 1-2 crushed
Turmeric 1/4 spoon
Chili powder 1 spoon
Cumin seeds 1 spoon
Oil few spoons.


Heat oil, and add cumin seeds. Add ginger-garlic and onions. Fry real good, till fragrant.

Further add tomatoes, salt, turmeric and chili powder. Add beans too. Cover and cook briefly.

Followed by shrimps...cover and cook till tender.

Serve to go with rotis or rice.


Mutton Paaya / Goat's Meat Paaya

Mutton Paaya:


Fennel Seeds 2 spoons
Cardamom 2 crushed
Peppercorns 1 1 spoon
Fresh red/green chilies 3
Curry leaves few
Onion 1 large grated
Ginger-garlic paste 1 spoon
Tomato 1 small crushed
Mutton 1/2 kilo
Oil few spoons.


Pressure cook the meat, till tender. Set aside.

Heat oil in a wok, add all the tempering spices followed by onion, ginger-garlic paste...fry real good, maybe till the raw odor leaves the pan.

Further add tomatoes, salt and cooked mutton along with its water. Continue boiling over low-medium heat, until the curry/paaya thickens.

Remember the dish doesn't include any turmeric or chili powders for heat, but still got that good color! I didn't use any thickening agents like coconut milk or nuts. However, the gravy consistency is achieved, doesn't that sound nice?!


Alu - Mutton Korma / Urulai kizhangu - Mutton Thanni Kuzhambu

Potatoes and Mutton Curry:

Bahara Khaana
and Alu-Mutton Qorma is a match made in heaven.


Mutton 1/4 kilo - with bones, fat-trimmed
Large potatoes - peeled and sliced
Green chilies 3 sliced
Curry leaves few
Onion paste 1 cup
Ginger-garlic paste 1/2 spoon
Tomato crushed 1
Turmeric 1/4 spoon
Chili powder 1 spoon
Bay leaves few
Cloves 3
Cinnamon 1 stick
Fennel seeds 1 spoon
Oil few spoons
Cilantro leaves few
Coconut few pieces - ground to paste.


Pressure cook the meat, with little salt in it...till tender.

Heat oil in a deep, heavy bottomed vessel. Add the whole spices followed by curry leaves and chilies.

Now, add the onion paste, ginger-garlic paste. Fry real good, till fragrant.

Followed by tomato and potatoes, cover and cook. Maybe add 1-2 cups of water.

Once the potatoes are done, add the powdered spices plus meat. Allow this to boil, without lid.

Further add coconut paste and reduce heat. Once it turns aromatic, remove from heat.

Garnish with cilantro leaves.

Serve warm along with main course.


Chicken Salna / Parotta Side Dish - Interesting Street Food

Chicken Chalna:

Parotta Side Dish - Chalna. Tamil Nadu Style Mutton Salna. Meat Salna, Mutton Ki Salan - Madhraasi Style. Kozhi Thanni Kuzhambu. Chicken Thanni Kuzhambu

Vegetarian's Choice:

Soya Chunks Stew

Tamil Nadu Style parotta

Exciting Variation for Non-Veg Lovers

Mutton Chalna


Chicken thighs with bones and skin (100 grams, and definitely not more than that)
Chicken broth 2 cups
Onion 1 large grated
Chilies 3-5 minced
Tomatoes 2 crushed
Ginger-garlic paste 1 spoon
Cilantro finely chopped
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/4 spoon
Garam masala powder - NO
Toasted chana(pottukadalai in Tamil) powder 2 spoons
Yogurts 1 table spoons
Coconut milk thin 1 cup
Lemon juice 2-4 spoons
Bay leaves crushed
Whole spices(cinnamon, cloves, cardamom, birinji flower few)
Oil few spoons.


Abandon the pressure cooker today.

Its going to be the stove-top method.

Ssssssslow Coooooooking!!!

Well, in a wide vessel, heat oil. Add the whole spices, followed by crushed items, chili, ginger-garlic paste and onion. Fry real good, once the raw odor is gone, add tomatoes and cilantro. Continue frying.

Once oil shows up on the top, add the meat. Cover and cook, meat turns opaque. Now add 2-4 cups of water and continue slow cooking.

When the water reduces drastically, add chicken broth. If you feel, the meat is tender enough...start adding salt, turmeric, chili, pepper, chana dal powder and coconut milk. Reduce the heat and bring this to boil. Maybe it will take some time.

Further add, yogurts and lemon juice. Remove from heat.

Serve warm to go with your parottas. Enjoy.


Shrimps in Spicy Curry - Simply Irresistable

Prawn Pepper Curry:(Typically Southern Style)

Iral Milagu Kuzhambu. Shrimps Pepper Curry.


Shrimps 1/2 kilo
Chili powder
Curry leaves

Wet Grind These:

Ginger 1"
Garlic 2 cloves
Onion 1 large
Tomatoes 2

Toast and Powder These:

Fennel seeds
Coriander seeds
Cumin seeds
Poppy seeds
Dry coconut


In a wide wok, heat oil. Add the wet-ground paste and fry real good, until oil shows up on top.

Now add shrimps, followed by the spices mentioned above...fry over low-medium heat of a long time, maybe until all the spices turn aromatic and nice. Add enough water and bring this to boil, once it consolidates into rich gravy, turn off the heat.

Serve happily:)


Chicken Kofta Curry

Murg Kofta Curry:

Chicken Kofta Curry. Chicken Vadai Kuzhambu?! (Now vegetarians don't abscond away from my page'...I have one lying for y'll too).

I was totally jobless on the other day...had no possible goals for the evening. Long lying chicken breast was begging me to take care! I was fermenting this recipe in my mind for quite a while. Since I was force fed with this Veggie Kofta Curry (at Delhi hostel)...I was pretty mad at the chef (back then)! Some of you all are aware that I hate anything that sounds, smells and spells 'V.E.G.E.T.A.B.L.E'. Yeah, its my turn in the kitchen now! I am so proud of myself...feeling so adult.

Then, I felt an instant desire to try this recipe right away. Okay here I come, (now don't expect me to do anything extraordinary)! Well...I am not a superwomen! So ended up making...not so perfect' but yet delectable 'Murg Kofta Curry'. I cannot say enough good things about today's curry. All I could assure y'll is...its worth the effort!! The recipe is kind of time consuming in terms of preparation, otherwise it was a fun evening to play with food:)


Chicken breast 1-2 (boneless, skinless & cubed)
Green chili 3
Ginger 1" grated
Garlic 2 cloves minced
Onion chopped
Cilantro chopped
Egg whites
All purpose flour
Oil for frying.

For Curry:

Onion 1 paste
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree
Cashew nuts 15-20 paste
Chili powder
Butter few cubes


Cook chicken breast till tender and shred them. Retain the broth.

Now combine all the ingredients(except oil) with shredded meat.

Mix them well. Divide them into equal parts and shape them into desired way.

Heat oil in a pan, shallow fry them till golden brown. Set aside.

In a wide wok, melt butter...add ginger-garlic paste and onion paste. Wait till the raw odour leaves the pan.

Now add tomato puree, salt, turmeric and chili powder. Add one or two cups of chicken broth and bring this to boil.

Now add cashew nut's paste to it...continue cooking over medium heat.

Add the fried koftas to it...simmer it down. Once it is done, remove from heat.

Serve to go with your rotis or naan bread. Enjoy.


Nilgiri Mutton Korma

Nilgiri Mutton Korma:

Nilagiri Mutton Kurma. Green colour Mutton Korma. Mutton Nilgiri's.

Got bored of the usual curries...gave a new look to my regular korma! Added bunch of herbs to the dish...made it really refreshing today. Yes, though I have mentioned about coconut in the recipe...I didnt add any...just squeezed some lemon juice to finish.


Mutton 1 kilo (bone-in, skin-on, chunks)
Curry leaves 2 twigs
Cloves 5
Cinnamon sticks 2
Green cardamom 6-7 pods crushed
Bay leaves fresh 2-3 leaves
Star anise 1
Fennel seeds 2 spoons
Green chilies 6-8 grated
Onion 1 large grated
Ginger 2" minced/paste
Garlic 4-6 cloves minced/paste
Tomato 1 large chopped/puree
Turmeric 1/4 spoon
Mint 1 fistful(leaves alone)
Cilantro 1 fistful(leaves alone)
Coconut 1 large(made into puree, use limited water)
Ghee 1 cup.


In a wide wok, heat ghee. Add all the spices one by one(cloves, cinnamon cardamom, bay leaves, anise, fennel seeds and curry leaves). Wait till they pop and splutter.

Now add grated chilies, onion, ginger and garlic paste. Fry real good. Maybe till their raw smell leaves the pan.

Now stir-in tomatoes and fry till they lose water content and oil shows up on top.

Add salt and turmeric to it. Stir-in mutton and fry for 2-4 minutes or maybe till it turns opaque. Cover and pressure cook till they are tender.

Once the meat is done thoroughly, add wet-ground cilantro and mint leaves.

Further to green paste, add coconut. Bring this to boil and remove from heat.

Serve warm to go with your chappathis or pooris.


Kothamalli Meen Kuzhambu

Malli Meen Kuzhambu:

Dhaniya Machi ki Salan. Country style Chappalu Pulusu. Kothamalli Meen Kuzhambu.

When I was in Hostel,(I was always in hostel...thats a different story')...the Chennai one! My wall mate (next room neighbour & yeah I coined the name 'wall mate', he he) Rubanya from Theni(Tamil Nadu)taught me this dish. I tried this curry invariably to all the meat preparations, it came out well! So, here is the one again with fish and nothing is fishy about it...damn simple:)


Cat fish 6-8 slices
Onion 1 grated
Garlic 7 crushed & minced
Tomatoes 3-4 pureed
Tamarind water 1 cup
Turemric 1/4 spoon
Chili powder 1 spoon
Thallippu Vadagam 2 spoon
Mustard seeds 1 spoon
Curry leaves few
Asafoetida 1/2 spoon
Sesame oil 1/4 cup
Cilantro leaves to garnish.

To Wet-Grind:

Coriander seeds 1 fistful
Dry red chilies
Cilantro leaves 1 fistful


In a wide wok, heat oil. Add the temperinf spices and wait till they pop and set aside.

In the same oil, add garlic, onions and fry real good till aromatic.

Now followed by tomato and tamarind. Throw in all the spices, salt, turmeric and chili powder.

Add the wet-ground paste too...continue cooking over medium heat for long time. Maybe until the gravy thickens and the raw aroma is gone.

Now drop the fish into this gravy, cover and cook for 2-4 minutes. Allow this to stand for complete 2-4 hours and serve.


Quail in Country Style Curry

Quail Curry:

Kaadai Thanni Kuzhambu. Quail / Pheasant bird Curry.


Quail - 2 (cut into small pieces)
Green chilies 3 sliced
Onion 1 grated
Ginger 2" julienned
Garlic 6 cloves julienned
Tomatoes 2 crushed
Turmeric 1/4 spoon
Chili powder 1 spoon
Pepper powder 1 spoon
Sesame oil few spoon
Cumin seeds
Curry leaves
Cilantro to garnish.


In a wide vessel, heat oil. Add cumin,chilies and curry leaves, wait till they splutter.

Now add ginger, garlic, crushed onions and salt...let the raw odour leave the pan and onions turns to golden color.

Now add tomatoes plus meat pieces. Saute for few minutes...until meat turns opaque.

Followed by turmeric, chili and ppper powders. Fry over high for few minutes and then add 4 cups of water, cover and cook for 10-12 minutes or till the meat becomes tender and nice.

Garnish with cilantro leaves, serve warm to go with your plain steamed rice.


Bok Choy & Shrimps Curry

Boy Choy & Shrimps Thanni Kuzhambu:

Sothi Kuzhambu. Iral-Keerai Sothi Kuzhambu. Boy Choy & Shrimps Stew. Shrimps and Greens Stew.

Botanical name of Bok Choi is Brassica chinensis. It comes under cabbage family! This is commonly called as 'Chinese Cabbage'. It initially spread to European countries and America, where Chinese settlements were high! Though I have tasted this several times in various Asian restaurants, never actually dared enough to cook them at home. My brother gave lot of introduction to he said, he make poriyal, kootu etc with bok choy!! So finally, tried it in my own way 'thanni kuzhambu'! To make the greens delectable, I even added few shrimps. One can make it plain and simple, with just greens alone!


Bok Choy 5-7 leaves - chopped roughly
Shrimps 10-12
Green chilies 3 slitted
Onion 1 grated
Ginger-garlic pate 1 spoon
Tomatoes 1 large chopped
Turmeric 1 pinch
Chili powder 1/2 spoon
Coconut milk 1 cup
Cinnamon stick 1
Cloves 3
Oil few spoons.


In a wide wok, heat oil. Add the whole spices and wait till they crackle.

Add chilies, ginger-garlic paste and onion. Fry real good.

Once the raw smell is gone, add tomatoes too. Fry till they wilt.

Add salt turmeric and chili powder. Further add greens, shrimps and 1 cup of coconut milk. Cover and cook till they are done.

Make them in stew consistency...serve to go with roti, chappathi, iddiyappam, appam, dosa or idly.


Fish Molee

Fish Molee:

Kerala Fish Stew. Fish in Coconut Sauce. Meen Thengai-Paal Kuzhambu. Fish Moli.

This fish was caught by AK's friend Davi Doss from his home pond, at Water Valley, Mississippi. Although went for fishing couple of times with my cooking class crew, it really didnt budge any luck to me...only thing I wasted my time sitting under the sun! When I said, living in Mississippi and living in 'The Lakes' subdivision with more than 7 lakes around me...but never tried 'Cat Fish'...people gave me a 'Weird Look'!! Guess, need to really learn some proper fishing from Davy!

When I went on a vacation to Taj, Kumarakom, Kerala...I liked my stay there! Kumarakom is a group of islands on Vembanad lake. Kumarakom is a nice place for vacation, the stretches and stretches of backwaters, mangroves, on one side & a thick green lush, coconut trees on the other. The boat house, Conoe rides, ayurvedic clinics, bird watching, sun set view...lot of recreational activities!!

Anyways...I tasted Vegetable stew and Fish Molee for the first time there! I have already posted Veg-Stew! So this is a long time due for me. Though I have posted Kerala Fish Stew already, it was kind of totally different from today's one. As the previous one has rich curry color & infused with 'kodam puli'(special tamarind from Kerala & South Tamil Nadu).

Well...coming back to the today's recipe! Fish was slightly fried and then immersed in coconut stew! It gives little crunch on the outer and the flesh is infused with spices and coconut flavour. In fact, I like the color, though I didn't add any turmeric...the whitish cream sauce gives out rich yellow oil! The peppercorns and cardamom are responsible for this unique color! Great!


Cat Fish 1 large
Lemon juice
Coconut oil for frying.

For Sauce:

Scallion 1 sliced
Ginfer 2" julienned
Garlic 6 julienned
Green chilies 3 julienned
Tomatoes 1 large - cut in wedges
Thick Coconut milk 2-4 cups
Peppercorns 1/4 spoon
Cardamom pods 6 crushed
Cinnamon stick 1
Cloves 3-5
Fennel seeds 1/4 spoon
Star anise 1
Curry leaves
Cilantro leaves to garnish
Coconut oil few spoons.


Marinate fish with salt, pepper and lemon juice.

Bring oil in shallow frying pan. Fish the fish to give a nice crunch to the skin, set aside.

In a deep wok, heat oil. Add all the spices. Then followed by chilies, ginger, garlic and scaliion. Fry real good.

Then add not wilt them, try to retain its shape. Then add coconut milk to it.

Bring them to sauce consistency. Now add fish fillets and continue cooking, maybe till the fish is done.

Then garnish with cilantro or fried curry leaves. Enjoy with appam, iddiyaappam, rice or barotta.


Country Chicken Tomato Curry

Naatu Kozhi Thakkali Kuzhambu:

Country Chicken In Rich Tomato Based Curry. Desi Ka Murg, Tamatar Curry. Kodi Tomato Pulusu. Thakkali Kozhi Kuzhambu. Hot & Spicy Country Chicken Curry. Fiery Hot Tomato Chicken Curry. Fiery Hot & Tangy Chicken Curry. Desi ka Murg ki Salan.

I could say, I invented this dish...whatever I liked in my pantry and spice rack has gone into this curry. Turned out pretty amazing, actually! Well...very hot version, it could be either you like it or hate it!


Country Chicken 1 pound(Cage free bird/ Amish Chickens will do)
Garlic 2 whole head, peeled and grated
Country Tomatoes large 3-6 (made into puree)
Dry Red Chilies 10-15 (Roasted and Powdered)
Lemon 1 large fruit
Mustard seeds 1 spoon
Cumin seeds 1/2 spoon
Fenugreek seeds 1/4 spoon
Asafoetida 1/2 spoon
Dry red chilies 3 - crisply fried for decoration
Curry leaves crisply fried for decoration
Sesame oil 1-2 cups.


In a large non-stick wok, heat oil. Add mustard, cumin, fenugreek seeds, asafoetida and curry leaves. Let them pop and splutter well. Set aside to garnish on the gravy later.

In a pressure cooker, cook chicken with limited water till tender/semi-tender maybe...6 whistle sounds will do.

In a wide wok, add oil....add garlic and fry them till fragrant. Then followed by chili flakes/powder...fry till fragrant.

Stir-in chicken along with its water, add salt and turmeric now. Wait till all the moisture dries up.

Now add tomato puree to it. Cover and cook over medium heat. This gravy will splatter around your stove top. So keep it covered.

Once gravy consistency is achieved and oil shows up on top, remove from heat.

Squeeze lemon juice to it now. Garnish with the tempering spices(step 1).

Serve warm to go with you plain steamed rice, idly, dosa or barotta/roti.


Fish in Mangoes, Tamarind based Curry

Koravai Meen Kuzhambu:

Fish Curry using Mangoes & Tamarind. Daddy's Meen Kuzhambu!:)

Serotonin: Another important neurotransmitter that is found in our brain cells. Serotonin is responsible for well- being, content, happiness, brings about feelings of calm, feel good, emotional well-being and satisfaction. When we have necessary amount of serotonin, it brings that 'Satiated' feelings. The fullness after a meal! So, low levels of serotonin leads to depression and strong appetite. We may over eat, when there is tremendous drop in this neurotransmitter. No matter our will power! We indulge voraciously! Many antidepressants work by increasing the availability of serotonin in the brain! Which brings that calmness!!!

A diet rich in carbohydrate boosts this neurotransmitter! And that is why after eating a plate full of rice meal....our mood is so enhanced, feel good and brings satisfaction! These carbohydrate foods actually does increase an amino acid called tryptophan, which in turn happens to be a building block for serotonin!!! There is teeny problem in depending on this 'Carb' rich diet to boost your 'Serotonin. As these are easily converted into simple sugars in our body, there could be sudden shift in the glucose level. That is the period that, makes us happy and well-satisfied. But this instant energy also makes the insulin level to shoot up initialy, do extra duty and fall below the level(nadir). So as it decreases the well-being state also goes down. There would a rush to boost them(crab' cravings)immediately...we tend to eat more Carb' rich food! Cravings!! Ultimately leads to obesity!!!

Myself and my friends used to debate about this neurotransmitters, as I am on 'low carb diet' ever since UnderGrad. We were looking for the other sources of this Serotonin. Dr.Balaji(a Vet Doctor), Tulsi Ram ( Masters in Zoology, HCU output) and I, used to discuss about it all the time. So, we were discussing about certain food, that does have an effect on the neurotransmitter(although it is produced in the brain cells....any cells gets its supply from our food source, right). Like Balaji was more into 'Serotonin' saying 'Ghee' helps to increase Serotonin. Ghee is the secret of his 'Good Memory' power. And also argued 'Serotonin' is responsible for 'Memory Power'! Yep...he is right about memory power...serotonin does have role in it! But no idea about 'ghee'!!! While Tulsi & I were more into 'Fish Diet' and Cold water fish/ diet rich in good Cholesterol(from fish) is a main precursor for Serotonin production. As cold water fish does have an amino acid, tryptopan...which is the building block of serotonin. People who ate more fish have less degenerative process! Between Tulsi & I also agreed on one more point, thinking more of.....sitting straight while studying/ meditation, yoga, regular exercise increses the Dopamine & Seratonin production. Later Balaji too got into us....said, before his exams, when he properly does increase the ephinephrine, and that has significant role in the thought process. Well...besides food, as neurotransmitter are only produced by brain cells, to excite certain cells and for chemical change, certain level of controlling telemere damage, to prevent cell degeneration....exercise/ sitting position is also important. As telemere damage in genes are less in people who exercise a lot & meditate. Concentration and Alertness comes only when we sit straight! Over eating (even good food) will only make a person dull and a couch potato! Memory power is improved, only when we eat less (not loaded and stuffed). I agree, a low glucose level will create mental irritablity. But I have seen people with positive attitude with minimum attention paid to food(Saint, Old people...who meditate for long periods, get satisfied with just water and basic food, still hold that long last memory!:).

Whatever....neurotransmitters do get released/produced by variety of factors, like drugs, alcohol, caffeine, genetic makeup, genes (is one imortant factor tho')hormones and last but not least Food!!! Since it is Food blog...let me focus on that part.

While still 'Ghee' is only a hypothesis! I consider fish, could an alternative source for serotonin. If only fish is the source....then whole non-fish eating population is not dumb or any, Carbohydrate is the all time charm of serotonin! Than depending upon polished rice/refined atta, please choose 'Banana' as your best carbohydrate. Hmmm...yah it has 'tryptopan'. Balance and limit your portion with positive attitude, life style, food and exercise......that should make it available to you!


Fresh Water Fish/ use any of these catla, roghu or mirgal
Onions 2 large size finely chopped
Tomato 2 finely chopped
Garlic 2 peeled and crushed
Tamarind Cricket ball size - soaked in water
Raw Mangoes 1 medium cheeks alone chucked out
Curry leaves 3-4 twigs
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Fenugreek seeds 1/2 spoon
Dry red chillies 3-5 slitted
Black pepper 1/2 spoon
Thalippu vadagam 2 spoons
Turmeric powder 1/2 spoon
Chilli powder 1 spoon
Sesame oil 1-2 cup


In a small pan, heat oil. Once the oil comes to smoky hot.....add mustard, cumin seeds, fenugreek seeds, chana dal, urad dal, asafoetida, curry leaves, dry red chilli flakes, whole pepper and thalippu vadagam. Set this seasoning aside.

Now heat oil, in a deep vessel. Add garlic and fry them for a while......followed by onions and tomato. Wait till the onions turn color and tomatoes wilt.

Add salt, turmeric and chilli powder. Followed by thick tamarind water to make curry.

Bring this to boil and cook over high heat without lid. Add mangoes too. When the gravy thickens and oil shows up on sides.

Now add cleaned fish to it. Cook them without lid for exactly 2-3 minutes. Then remove from heat.

Run the seasoning on top. Let this stand for 2-4 hours on counter. Let the gravy get well infused in the fish! This makes the fish very delectable!

Serve to go with plain steamed rice! Enjoy!


Duck Curry

Duck Kuzhambu:

Duck Curry. Duck Stew. Duck Kuzhambu. Duck Meat in Indian way.Vaathu Kari Kuzhambu in Tamil and Baathu Pulusu in Telugu.

Duck and Goose meat are very gamier, rough and with hard bones. One could get addicted to their taste quite easily. And they are also rich in never over eat them....take a control!

Duck is prepared in too many different ways. I like Thai style curry preparations and American whole duck stuffed and roasted! So like them in your own way....yeah the way your mommy did it...when you were kid! So today for a change I prepared it in an old fashioned way! This curry is best to go with your steamed rice! No offence one could take them with Idly or Dosa as well!


Duck meat 1/2 kilo
Red onion 1 large
Garlic 6 beads
Ginger 2"
Tomatoes 2
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Peppercorns 2 spoons(freshly powdered)
Sesame oil few spoons
Mustard seeds 1/2 spoon
Cumin 1 spoon
Curry leaves few.


Heat oil in a wok. Stir-in onions, ginger-garlic and toamtoes. Fry for few minutes and them wet-grind them. Set aside.

In the same wok, heat oil. Add mustard, cumin and curry leaves. Set them aside too.

Now stir-in meat in the same oil. Add salt, turmeric and chili powder. Saute for few minutes. Maybe till the meat go opaque.

Then add wet-ground paste to it. Add 4 cups of water. Cover and cook for an hour. Or you also pressure cook them for about 4 whistles.

Then...when the meat is done, and gravy thickens, add pepper powder.

Let the oil show up on sides and gravy thickens. Remove from heat.

Serve to go with your Idly, Dosa, Appam, Iddiyappam, Chappathi, Roti or plain steamed rice.