Mutton in Yoghurt Based Curry
As I was scrolling down my Twitter timeline, I happened to see Delicious Magazine’s tweet of a nihari lamb. More often than not, Indian recipes from other countries are rarely like what we’d cook here. But this one seemed doable and with a few tweaks, it turned out pretty good. My mutton curries are usually big on whole spices which are freshly ground. This one didn’t need any of that. Mutton was the hero of the dish. And even the curry tasted of it.
Pork Masala – Hot and sour pork curry
I don’t know what to call this – pork masala or hot and sour pork curry. Either way, it turned out pretty good. It was surprising to see boneless pork on Bigbasket the other day and I ordered some. Sunday lunch was this pork masala and it was finger-licking good. As always, I rely on freshly ground spice mixtures and I made one for this curry too. I’ve made pork bafat or Mangalorean style pork before with freshly ground bafat powder. This one though is very different. I wanted something sour and spicy.
Thai Style Chilli Basil Chicken Recipe
Thai food is delicious. With all the spices and strong flavours, it only seems hard to make but it isn’t. Of course, we won’t find all the authentic ingredients here but we can get really close. Like, there’s galangal, Thai chillies and others you can find in the market today. Throw in some lemon leaves and lemongrass and you’ll have some real Thai taste. Also, this recipe can be made in just a few minutes so it’s perfect for a weeknight dinner or a lazy Sunday lunch.
Mutton Curry with Potatoes
Most Bengali and Mangalorean households swear by potatoes in their mutton curries. I don’t know the origin of how it came to be, and I won’t get into it right now. Well, when something tastes good, you’ve got to let it be. There are many mutton curries out there and I have made several ones myself. The best part about mutton is that it gives such great flavour to the gravy so it tastes great the next day even. I made this one with a robust spice mix that has all things good from my spice cabinet. I added coconut and some khus khus to thicken the curry.
Jenji Gassi / Crab Curry Mangalorean Style Recipe
I’ve always complained how I miss eating seafood here in Gurgaon. Supermarkets and online stores do stock some gems from the ocean but I never bothered getting myself any. I thought they’d be way more expensive than what it is back home. As it turns out, some of it costs just the same. Like blue crab for instance. The ones I saw at this supermarket were lovely. Without missing a beat I got myself 3 big ones.
Batate Saung / Potatoes in a fiery sauce
..well, as fiery as you want it to be. Batate saung traditionally is a Mangalorean dish. If I have to narrow it down further, it’s a Konkani dish. Konkani style fare is most sought after vegetarian food in Mangalore, as I remember it. That’s why grandma took on to making some of them at home regularly. Most of their dishes are light and relatively healthy. But this batate saung was something else. Fiery, sour and delicious. Using only onions, potato and a spice paste with chillies, coconut, coriander seeds and tamarind, this one takes just about 15-20 mins to make.
Another Chicken Curry Recipe
Yes, this is yet another chicken curry recipe and that’s why the title remains. More often than not, many recipes have the same ingredients and methods of cooking. But every once in a while you can change a couple of things and turn it into a new dish. I was binge watching Chef John’s Food Wishes channel on YouTube because there is hardly anything more entertaining than when food and humour come together. Anyway, in one of his Indian recipes he grinds the onion and tomatoes together before adding it to his dish. The norm is to grind them to pastes and purees separately and then go about your business. This method was different.
Chicken Tikka Masala Recipe
If you look up the recipe for chicken tikka masala, the first page of Google will be filled with recipes from the US or the UK. That’s because of what we already know – chicken tikka masala originated in the UK. Chicken is first grilled or roasted and then dunked in a tomato curry laced with cream. I did a milder version of this though. No cream and with little butter, this tikka masala tasted restaurant like. Alright, not restaurant like but very close. Special thanks to my air fryer that made the chicken roasting easy.
From what was going to be a good old Sunday mutton curry, an improv in the ground masala turned it into something totally different and ten notches better than the regular curry. What happened was that a tip from my mother occurred to me – roasting coconut till it is brown gives a rich colour to the curry and makes it a lot more tasty. It was probably that, and the curry leaves I toasted and threw into the masala to grind. This can obviously work with chicken too.
It’s very hot here in Gurgaon and I’m keeping things light. Even my Sunday curries. No heavy masala to weigh me down and bring out the meat sweats. A delicious curry with a few spices that are meant to be cooling and some coconut milk makes it so good. It still is a spicy curry but without a ton of masala in it. The spices I used were peppercorns, cumin seeds and coriander seeds. I ground it with some fresh coconut and cooked the chicken in it with the coconut milk. With some rice and roti, this was an awesome Sunday lunch.