Non Veg Curry

Prawn Malai Curry

Prawn Malai Curry is an Indian flavor Seafood, Malai means cream in this recipe creaminess in curry which we get using a coconut milk.prawns are deveined clean and cook in aromatic Indian spices with coconut milk and Serve with Steamed Rice.

ingredients

Prawns 1 kg /2 lb
(for marination)

Turmeric powder 1 tsp

Salt 1/2  tsp

Red chilli powder 1/2 tsp

lime juice 1 tsp

For curry

Cooking oil: 2 tbsp +2 tsp

Onion Sliced 2

Green Chilli Slit 1-2

Garlic cloves 8

Ginger pieces 1 ”

Red chilli powder 2 tsp

Cumin powder: 1 tsp

Coriander powder 1/2 tbsp

Turmeric powder  ½ tsp

Garam Masala Powder 1tsp

Salt  to taste

Coconut milk 1 cup

Water 1/2 cup

method

Clean the prawns and marinate with above-mentioned ingredients & keep aside for 10-15 minutes. .Prepare a paste adding onion, ginger, garlic and green chilies in a grinder jar.

Heat 2tsp  Oil in a kadai or pan and cook prawns turning both sides and drain on a paper towel and keep aside add more oil add the paste of onion, garlic, ginger& greenchilli then cook it on medium flame for 4-5 minutes or till raw smell goes off  Add remaining spices and salt mentioned for curry & cook till start leaving oil then add coconut milk and 1/2 cup of water and bring it to boil.add cooked prawns and Allow it to cook for 5-6 minutes.on a medium heat, Turn off the flame and serve with Steamed rice or chappati

 

 

 

 

 

 

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Makhani Chicken Kofta

Chicken Kofta is minced chicken balls.It’s Main Course of Indian cuisine. In the simplest form, koftas consist of minced chicken with spices.The meat is often mixed with other ingredients such as rice, eggs, and vegetables, to form a smooth paste. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce.check my recipe of Spicy Chicken Kofta Curry.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream added for a smooth texture.Koftas in India are usually served cooked in a spicy /mild, curry/gravy and are eaten with Cooked rice or a variety of  Indian flatbreads.

I am sharing my version of minced chicken balls with Cream based gravy.

Ingredients for Kofta

Minced Chicken 1 lb/500 gm

Onion Finely Chopped 1 small

Green chilli finely Chopped 1

Ginger Garlic paste 1 tsp

Garam Masala 1/2 tsp

Salt to taste

Green Coriander leaves 1 tbsp finely chopped

Coriander Powder 1 tsp

Oil for Frying

Ingredients for gravy

Butter 150 gm

Tomato,blanched ,deseeded & pureed 500 gm

Salt to taste

Fresh  cream 100 gm

Kasoori methi powder 1 tsp

Sugar 1 tsp (optional)

Kashmiri chilli powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Water as required for gravy

Method

In a bowl add all ingredients mentioned above for kofta ,mix  & make equal size ball.Heat oil in a pan deep fry all koftas & keep aside on an absorbent paper.In another pan add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.then add water  & salt to adjust gravy consistency.  once it started boiling add fried Koftas, rest of butter & simmer on low heat for 5-10 minutes.so that koftas absorb gravy.Turn off heat & add cream stir carefully .Serve with Rice/naan.

Tips :-While adding salt in gravy always be careful as we added salt in kofta too.Adjust spices as per own taste buds.

 

Shrimp Curry

Shrimps are an excellent source of low-fat and low-cal protein and are abundant in Vitamins.It’s a great source of Omega3 fatty acids and an excellent way include a protein. It’s also high in iron, zinc and vitamin E but low in saturated fat.Shrimps is a delicate seafood next to fish. It blends well other flavours and is fast to cook.Shrimps come in a varied range of size and colours.Shrimps can be cooked in various ways Pan  fried Stir fried & deep fried. Curry or made into fritters. They can be served for starters, side dish or as a main course.For Seafood & Fish variations check my other recipes

Shrimp Curry  PanFriedTilapia  Crispy Fried Fish   Fish-curry

I am sharing my way of Shrimp Curry South Indian Flavour with Tweaks.

Ingredients

For Marination

Jumbo Prawns 2 lb /1 kg (peel & deveined)

Turmeric powder 1/4 tsp

Coriander powder 1 tsp

Salt to taste

For gravy

Garlic & Ginger Paste 1 tbsp

Turmeric Powder 1 tsp

Curry leaves 10-12

Garam masala 1 tsp

Coriander Powder 1tbsp

Cumin seeds 1 tsp

Cooking oil 2 tbsp

Green chilli 1-2

Onion Chopped 1 medium sized

Tomatoes 2 medium sized chopped

Salt to taste

Green coriander leaves chopped optional

Water as required.

Method

Marinate above mentioned ingredients keep aside for 20-30 minutes.Heat 1/2 tbsp oil in a pan cook prawns for 2-3 min  on a med heat .Keep aside on a paper towel.Using a cooking pan add more oil add cumin seeds once it crackled add green chilli & Curry leaves once get nice aroma add Chopped onion & saute till it became translucent in colour.add garlic ginger paste & cook till raw aroma goes off Add tomatoes & dry powder cook till it started leaving oil ,add cooked Shrimp & salt check seasoning  give a good stir so that it coated by masala.Add water give a boil then turn heat to med-low flame cook for 5 minutes more .Turn off heat Garnish with Green coriander leaves. Serve with Rice or Indian flat bread.

 

 

 

 

Mutton Curry

Mutton marinated with Yogurt & cooked with Indian spices

Ingredients

  • 1 kg mutton
  • 5 tbsp oil
  • 1 cup curd
  • 2 onion finely chopped
  • 2 tbsp ginger paste 2 tbsp garlic paste
  • 1½ tsp Kashmiri red chilly powder
  • 1 tsp garam masala powder
  • 1 tsp ginger powder
  • 2 tbsp coriander powder
  • 1½ tsp turmeric powder
  • 1 tsp cumin powder
  • Whole garam masala{ 1 tsp black peppercorns, 12 cloves, 8 green cardamom ,5 sticks cinnamon Few threads of mace}
  • Salt to taste

Method

In a bowl, mix mutton with curd and a little salt and keep aside. Heat oil in a pan and put in the whole garam masala. When they start to crackle, put in the chopped onions and fry till they turn golden brown.Add ginger-garlic paste and fry again for about two minutes. Add all the masala powder and fry till the oil comes up. Now add mutton with the marinade paste and stir fry on a high flame for 2 minutes.Pour in water and add a little salt, cook it with the lid closed till the meat becomes tender and the gravy is medium-thick in consistency.Serve it with white steamed rice /roti /paratha.

Butter Chicken

Butter chicken or murgh makhani is an Indian dish  of chicken in a mildly spiced curry sauce.Chicken is marinated for several hours in a Yoghurt and Indian spice mixture. The chicken is usually cooked in a tandoor but may be grilled, roasted, or pan-fried.Cooked/baked chicken Simmered in a Makhni Gravy.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream .Fresh Cream used in the sauce for a smooth texture or as a garnish.

I am sharing my way of Butter Chicken ,Marinated,Baked in Oven & simmered in Cream based Gravy.

Ingredients

800 gm chicken pieces (boneless)

for marination 2 tsp red chilli powder

1 tsp Ginger garlic paste

1 tbsp coriander powder

Salt to taste

500 gm yoghurt

For gravy 150 gm butter

500 gm tomato,blanched ,deseeded & pureed

Salt to taste

100 gm cream

kasoori methi powder 1 tsp

sugar 1 tsp (optional)

1 tsp Kashmiri chilli powder

1 tsp red chilli powder

1 tsp cumin powder

Method

Marinate chicken with above-mentioned ingredients.for 6-8 hrs or preferably overnight.cook chicken 3/4 Th in tandoor or oven.Heat a kadhai add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.add chicken rest of butter & cream cook till chicken Cooked & gravy thicken.Serve with Rice/naan.

Chicken Khada Masala

Chicken pieces cooked with Whole Indian spices.

ingredients

  • Chicken 1 kg
  • Onion 3-4 medium sized
  • Bay leaves 1-2
  • Black cumin seeds 1 tsp
  • Black peppercorns 8-10
  • Fennel Seeds 1 tsp
  • Mace 1/2 tsp
  • Big Cardamoms 2-3
  • Cloves 4-5
  • Cinnamon 1 stick
  • Green Cardamom 4-5
  • Green chillies 1-2
  • Coriander seeds 1 tbsp
  • Dry red Chillies 2-3
  • Salt to taste
  • Ginger chopped 2 tbsp
  • Garlic 1 tbsp
  • Yoghurt 500 gm
  • Mustard oil 4 tbsp
  • Turmeric powder 1 tsp
  • Cumin powder 1 tbsp
  1. Wash and clean the chicken in a big bowl except the yoghurt, salt and onion. Mix everything well and keep it aside.
  2. In a pressure cooker, add the onion, marinated chicken and salt. Let it cook till 3-4 whistles blow.
  3. Once the pressure cools down, add the yoghurt and cook till the chicken is tender and you get the desired consistency.
  4. Enjoy it with steamed rice /chappati.

Palak Chicken

Chicken pieces simmered in Pureed Spinach  & Indian spices.

ingredients

Chicken:-500gms /1 lb
Spinach :- 1 bunch
Onion : -1 cup (chopped)
Coriander Leaves : -1 bunch
Tomato :-1 (finely chopped)
Bay Leaves:-1
Mustard Oil :-2 tbsp(any oil of your choice)
Fennel Seeds: -1 tsp
Coriander Powder :- 1 tsp
Kasoori Methi :- 1 tsp
Whole Dry Red chilli :- 1
Salt :- to taste
Ginger & garlic Paste : -11/2 tsp
To marinate
Curd:-1 tbsp
Red chili powder :-1 tsp (as per taste)
Turmeric powder :- 1 tsp
Salt : a pinch
To Grind :
Green Chilies :- 2
Garlic :- 2-3
Ginger : -1″
Cinnamon :- 1
Green Cardamom :-2-3
Cloves:-2
Clean,wash and drain the chicken.take chicken in a bowl and add marinate ingredients [Curd,Red chili powder,Turmeric powder Salt.]leave it for 30 min so that chicken absorb its marination ingredients
Grind all the ingredients[ Green Chilies ,Garlic Ginger Cinnamon Green Cardamom ,Cloves] into smooth paste.
we will boil the spinach and once its cooked fully drain the water and grind them with coriander leaves into smooth paste.
Now heat oil in a pan/kadhai and add bay leaves, fennel seeds,on and whole red chili after that we will add chopped onions and fry them till it becomes golden brown.
After that add the ground paste,and fry them till the raw smell goes off.Now add the chopped tomato and fry them for 3-4 minutes on medium heat or until it becomes mushy.Now we will add the marinated chicken and fry them for 3-4 minutes. And add coriander powder, kasoori methi and some salt.Add 1/4 cup of water(we will add water quantity according to the consistency gravy we like) and close it with lid, let the mixture boil until the chicken is fully cooked and tender.Once the chicken is tender add the spinach puree and let it cook for 4-5 minutes on medium heat.Now our Palak chicken is ready.add 2 tbsp of cream for smooth texture (optional)
Imp tips:- if u want a pure green color of palak.do not add turmeric & avoid cooking in mustard oil.

 

Chicken Kofta Curry

Chicken Kofta is minced chicken balls.It’s Main Course of Indian cuisine. In the simplest form, koftas consist of minced chicken with spices.The meat is often mixed with other ingredients such as rice, eggs, and vegetables, to form a smooth paste. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a less spicy /cream based sauce.Check my recipe of mild spicy Makhani Chicken Kofta

I am sharing my version Of chicken kofta Curry .its a fried minced chicken balls  simmered in Spicy Gravy.

ingredients

Chicken Grounded/Minced 500 gm

onion 1 finely chopped

salt to taste

black pepper to taste

egg yolk 1

Besan 1 tbsp

ginger garlic paste 1 tsp

Green chilli finely chopped 1-2

Cilantro Chopped 1tbsp

Garam Masala 1 tsp

oil for frying

for gravy

onion 2 Medium finely chopped

Ginger garlic paste 1tbsp

Green Chilli Paste 1 tsp

salt to taste

oil for cooking

Water as desired for consistency

Turmeric powder 1/4 tsp

Red Chilli powder 1/2 tbsp

Coriander Powder 2-3 tbsp

Cumin powder 1 tbsp

Dry spices

Bay leaves 1-2

Big Cardamom 1

Dry Red chilli 1-2

Green Cardamom 4-5

Cloves 2-3

Cinnamon 1 stick

Garam masala powder 1 tsp(optional)

Cashewnut & melon seeds Paste 1 tbsp

Chopped Cilantro for Garnish

Method
Mix all ingredients for kofta & make ball fry.Drain on paper towel.keep aside.
heat a pan add oil then add dry spices once u get aroma add onion & cook till it becomes translucent.Add ginger garlic & chilli paste saute till raw aroma goes off.Add powder spices &salt cook till start leaving oil.then add cashew & melon paste cook for 2-3 min.
add water once gravy started boiling.add Koftas & simmer for 10-15 min.Finally, add garam masala powder & garnish with chopped Cilantro.Serve with steamed rice or Chappati.
tips
Adjust salt as it added in kofta & gravy too.adjust spice level as per own taste buds.instead of  cashew nuts one can use blanched almond paste

Egg Curry

Boiled eggs simmered in Indian spices

Ingredients
Boiled egg -6 & saute in pan using 1tsp oil
Onion 1 large(chopped)
Tomato -3 chopped
Garlic ginger & green chilies paste 1tbsp
Turmeric powder 1/2tsp
Red chilli powder 1tsp (to taste)
Cumin powder 1/2tbsp
Coriander powder 1tbsp
Garam masala powder 1/2 tsp
Cilantro 1/2 cup chopped
Salt to taste
Curry leaves 10-12
Cumin seeds 1tsp
Bay leaf (tej patta)-2
Dry red chillies -1
Cauliflower (grated) 1/4 cup
Mustard oil for cooking
Water for gravy
Method
Heat a pan add oil.add cumin seeds, bay leaf & dry red chillies & curry leaves.add onion sauteed till it became pink in color.add garlic ginger & chillies paste.till it raw smell goes .add chopped tomatoes , dry spices (except garam masala) saute 4-5 min till tomatoes cooked .add grated cauliflower & cook.once it starts leaving oil & add cilantro & garam masala.now add boiled eggs & water.boil 5 min or till u get desired consistency.
Serve with rice, chapati /paratha.

Chicken Curry

Chicken Pieces simmered in Indian spices .

Ingredients

Whole chicken 1.5 kg
Red onion 3 med (sliced)
Ginger garlic chilli paste -2 tbsp
Mustard oil 250 ml
Red chilli powder -1/2 tbsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Yogurt (blend) 1/4 cup
Black pepper 1 tsp
Salt to taste
Bay leaf -2
Dry red chilli 1-2
Black cumin seeds 1 tsp
Cilantro -1 tbsp (chopped)
Water:- 1 cup (boiled)
Whole garam masala paste
(1 big cardamom
4 green cardamom
4 cloves
1″ cinnamon
Roasted coriander seed-1 tsp
1 tsp Mace)
Method
Clean , wash & Dry chicken pieces.keep aside.
Heat oil in a deep pan , add bay leaf , black cumin seeds & dry red chillies.add onion till it becomes pink in color.
Add ginger garlic chilli paste.cook till it raw aroma goes.add chicken & saute for 5 min.
Add all spices , yogurt & salt.cook till it starts leaving oil.
Once chicken almost cooked & whole garam masala paste. .cook till it gives a nice aroma.
Add water to get a nice consistency finally add cilantro boil 10-12 min.turn off heat.
Enjoy ur chicken curry with rice or chappati
Tips :-
heat mustard oil till smoking point.
Whole garam masala paste.smooth consistency.
Boiling water for gravy..
Adjust spice level as per taste bud.