Puli Inji Recipe - South Indian Recipes By Archana's Kitchen
You have to try this slip smacking Puli Inji Recipe which is a sweet, spicy and tangy Tamarind and Ginger Chutney perfect to have along with dosa, parathas and especially Upma Kozhukattai for breakfast.
Recipe Link -
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Kerala Specials: Episode : 1 Malabar Fish Curry | Kerala Fish Curry | Coconut Milk Fish Curry
Hi friends, I am planning to do a series of Kerala Special recipes. So, the first video is Malabar Fish Curry. This delicious curry is made with spiced coconut milk. It is usually served with rice or kappa (tapioca). I have used red snapper but you can use any fish you like. Do try this and let me know your feedback. DO SUBSCRIBE FOR AKKARAI SEEMAIYILE.
Ingredients:
Fish - 200 g
Pearl onions - 7 or 8
Coconut - ½ cup
Fennel seeds - 1 tsp
Tamarind - a small lemon sized
Coconut oil - 3 tbsp
Mustard seeds - ¼ tsp
Urad dal - ¼ tsp
Red chilies - 3
Green chili - 1
Curry leaves - few
Ginger garlic paste - 1 tbsp
Tomato - 1
Turmeric powder - ¼ tsp
Chili powder - ½ tsp
Coriander powder - ½ tsp
Cumin powder - ¼ tsp
Method:
Wash the fish pieces well and keep it aside. Soak the tamarind in a cup of water. Grind the coconut and fennel seeds together with some lukewarm water and extract milk out of it. Chop the pearl onions and tomato. Heat a pan, add coconut oil. Once it is hot, add mustard seeds, urad dal, red chilies and curry leaves and let them splutter. Add chopped onions and saute them until it gets translucent. Add mashed green chili and saute. Add ginger garlic paste and saute until the raw smell leaves. Add the chopped tomato and saute until it gets mushy. Add turmeric, chili, coriander, cumin powders and saute them for a minute. Add tamarind water, mix and let it come to a boil. Add salt to taste. Add the coconut milk and mix. Add the fish pieces, cover and cook for 5 minutes on a medium flame. Add some fresh coriander leaves on top. Serve it with hot rice.
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MY OTHER RECIPES:
Paneer Butter Masala :
Poha Upma:
Masala Peanuts:
Paneer Pulao:
Egg Kurma:
Mushroom Masala Dosa:
Rice Bonda:
Mint Pulao:
Vegetable Maggi:
Spinach Omelette:
Chicken Curry:
Coconut Milk Rice:
Sweet Potato Coconut Milk Dumplings:
Ghee Rice:
Mutton Gravy:
Sweet Potato Bonda:
Chettinad Garlic Curry:
Chicken Pasta:
Ginger Chutney:
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Thanks For Watching!!!
Prawn Coconut curry ????
Prawn coconut curry ????
Prawn curry made with roasted spices, coconut milk it’s spicy, sour that comes from kokum, tamarind & vinegar.
Served with steamed rice or red fat rice with cabbage bhaji & papad.
Believe me! You will have a truly satisfying lunch/dinner
Ingredients
500g prawns medium size cleaned & Deveined
Dry roast spices
5 guntur dry red chillies
4 Kashmiri red chillies seed removed
-1 tbsp coriander seeds
-1/2 tsp mustard seeds
-1 tbsp poppy seeds
-1/4 tsp fenugreek seeds
-1/4 tsp fennel seeds
-1/4 tsp ajwain
-1/2 tsp cumin
-Slightly dry roast all the spices and add to a small grinder.
-Now dry roast 2 tbsp chopped onion, 1” ginger,2 small garlic fry till raw smell goes away and add to a small grinder along with spices
-Add lemon size soaked tamarind
1/4 tsp turmeric powder, salt
Add very little water Coarsely blend and transfer to a big jar.
-Add 1/2 grated coconut add water little at a time and blend to a smooth masala, you will see the paste changing color & turning to a deep orange
-pour the ground coconut masala to a deep dish, add very little water to the grinder & swirl it to get all the masala
(if the curry is too thick add little water), add 1 kokum bring it to a boil cover & simmer for 10 minutes
-Once the curry has boiled well add deveined & cleaned prawns let it simmer for 2 minutes
-Add thick coconut milk continue to simmer 2 minute, keep stirring
-Add seasoning:heat oil add 1/2 chopped onion fry until golden, add 2 spring curry leaves.
-Pour this seasoning over the prawns coconut curry mix once
-Enjoy!! With steamed rice/red rice, cabbage bhaji & papad
-Perfect satisfying lunch/ dinner
Vinod stainless steel master chef 3 pcs cookwear set kadai
-Frenchware (Set of 2) Large Spatula & Large Spoon, Non-Stick Silicone Spatula Set for Cooking -
TASTY Aubergine and Courgette Curry, with Peanut & Coconut | Vegan Recipe
A tasty mild curry - unless you beef it up! Totally plant-based & therefore a vegan recipe.
Made with my own vegetables from the plot.
AUBERGINE & COURGETTE CURRY
INGREDIENTS
Oil for frying
1 Aubergine, cut into large chunks
1 Courgette, cut into large chunks
2 Onions, chopped
2 Garlic cloves, crushed
A thumb of ginger, finely grated
1tsp Cumin seeds
1tsp Coriander seeds crushed
1tsp Turmeric
½tsp Chilli powder
400ml Half-fat coconut milk
1TBSP Tamarind paste
1TBSP Peanut butter
Coriander and/or breads or rice to serve
METHOD
Heat about a TBSP of oil in a pan.
Cook the aubergine and courgette until soft and golden.
Remove from the pan once they are done and dry on a piece of kitchen tissue.
Add the onion to the same pan and cook until soft and just golden.
Add the garlic and ginger and cook for a minute.
Add the spices and cook for 2 minutes.
Pour in the coconut milk and add the tamarind & peanut butter.
Simmer gently until the peanut butter dissolves.
Put the aubergine & courgette back in and simmer for 15 minutes.
Stir through some coriander and serve with bread or rice.
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Equipment used in this video:
Bamboo Chopping Board:
Le Creuset Toughened Non-Stick Saucepan Set:
Tefal Everyday Induction Hob:
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Aubergine and Courgette Curry, with Peanut & Coconut
#ddu #curry #homecooking #vegancurry #vegancooking #plantbasedrecipe
South Indian Style Coconut and Tamarind fish curry | Sahaj Akhol
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Okra Curry made with Tamarind pulp
Food Blog
#Tamarind Paste
#Tesco
#ASDA
15 mins preparation
25 mins to make