Prawn Pickle: Ingredients:Prawns - 1 ½ Kg (med size)Chilli powder - 2 ½ TbspTurmeric powder - ¼ TbspGarlic - 25-30 flakesGreen Chillies - 10 NosGinger - 3 (1 inch pieces)Fenugreek - 1 TbspMustard seeds - 2 Tbsp Cumin seed - 1 Tbsp Curry leaves - 25-30 leaves Coconut Oil - As required to fry the prawn Gingelly oil - As required Vinegar - 40-50 ml Water - 2 Cup Salt - As required Preparation of Prawn pickle:Remove skull, tail and pelt of prawn and keep body only. Clean sufficient times to ensure the sand/dust is not remained. Heat a vessel and add 2 cups of water, 4-5 Tbsp vinegar, prawns, ½ Tbsp Chilli powder and a bit salt. Cook well up to edible. Put the cooked prawns on a strainer to drip off the water content. Heat a frying Pan and add little coconut oil, add some curry leaves and fry the prawns up to brown and a bit crispy. Let the oil drip off and keep aside. Make paste of Ginger,Garlic and Green chillies. Heat a Pan and fry up the paste using Gingelly oil on low flame up to brown and keep aside. Fry rest of the Chillie Powder and Turmeric Powder using Gingelly oil. Fry the fenugreek, mustard seeds and cumin seeds and slightly crush, but not to powder. Fry the curry leaves with oil to brown and keep aside. Mix all the above with fried prawns and put on heat. Pour the vinegar and add required salt. Gently stir the mix on low flame for 5 minutes to let the gravy thick. Put in to bottles after it turns cold. Heat a bit Gingelly oil and keep to cold. Pour this oil a little in to bottles as a layer on the top to avoid fungal infections. Keep for 2-3 days and can use. … [Read more...]
Beef Fry – Kerala style recipe
Beef fry using coconut cubes is a popular meat dish in Southern and Central kerala including Malabar. Ingredients: Beef - 1kg (chopped in to small pieces) Coconut - 1 Nos Shallots - 20 flakes Chillie Powder - 2 Tbsp Turmeric Powder - ½ Tbsp Coriander Powder - 2 Tbsp Pepper Powder - ¼ Tbsp Green Chillies - 3 Nos Ginger - 2 Nos (1 inch pieces)Garlic - 10 flakes Cumin seeds - ¼ Tbsp Cardamom - 4 Nos Cloves - 5-6 Nos Cinnamon - 2 sticks (medium) Coconut Oil - 80-100 ml Vinegar - 3-4 Tbsp Curry leaves - 10-15 leaves Salt - As required Preparation: 1. Wash the beef pieces and put in a pressure cooker, add little water, bit salt. Mix well and put on heat. Cook up to 4-5 whistles and keep aside. 2. Cut coconut in to small cubes. 3. Grind and make a fine paste of Cinnamon, Cumin seeds, Cloves and Cardamom with Vinegar. 4. Chop Ginger, crush Garlic, cut green chillies in length and slice shallots thinly 5. Heat a wide mouth open vessel and add Coconut oil. 6. Add chopped Ginger and Garlic, 5-6 Curry leaves, sliced shallots, green chillies and fry to brown. 7. Add Chillie powder, Turmeric Powder and coriander powder and fry up the mix for 3-4 minutes. Add more heated coconut oil if required, to fry up the mix. 8. Add the cooked beef, coconut cubes, pepper powder and Vinegar-Spices paste in to the vessel and mix well. Check salt and add if required. Stir gently now and then while on low flames for 10-20 minutes. 9. Check the beef pieces, if cooked well add the rest of curry leaves, mix well and cover with a lid. 10. Serve hot with Chapati, … [Read more...]
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