Rustic Chicken Curry/Nadan Kozhi Curry

Chicken curry is a generic term that encompasses an immense variety of dishes. In a nutshell, it is chicken braised with spices and some kind of liquid. The spices used and the braising liquid (coconut milk, stock, or just water) differs from dish to dish. The addition of ground coconut, ground nuts (cashew, almond), and /or yogurt make the variety endless.

Southern Indian curries tend to be more spicier than their Northern Indian counterparts. Both are equally delicious!

I prefer to use the whole chicken for curries, makes for a more flavorful dish.


Ingredients:chicken - 3 lbs (skinned, cleaned, and jointed into small pieces)
curry leaves - 6
onion - 1 sliced thin
green chilies - 3 slit
tomato - 1 small sliced
potato - 1 small cubed
salt to taste
oil - 3 tbsp

wet spices:
fresh ginger - 1" piece
garlic - 5 cloves

dry spices:
cayenne pd - 1 tsp
coriander pd - 3 tsp
turmeric - 1/2 tsp
fennel seeds whole - 1 tbsp
whole black pepper - 1 tsp
cinnamon - 1" piece (optional)
cloves - 2 (optional)
cardamom - 2 seeded (optional)

Method:

Using a small food processor or blender, blend garlic and ginger together to a paste, keep aside. Add water as needed to facilitate somewhat smooth griding. Do not make it too watery.

Mix coriander pd, cayenne pd, and turmeric pd together in a small bowl. Powder fennel seeds, whole black pepper, cinnamon, cloves and cardamom together in a spice grinder. Add to the bowl along with some water to make a paste, keep aside.

Heat a heavy pot. Add oil. When oil is hot, add sliced onions, green chilies, curry leaves and saute till onions are translucent. Add the ginger and garlic (wet spices) paste. Fry till the raw smell disappears, approximately 3-4 minutes. Now add the spice paste (dry spices) to the pot. Continue to fry on a low flame till the spices are fragrant, and starting to brown. If the spices start sticking to the pot, add a tbsp of oil. Now add the sliced tomatoes. Keep stirring till the tomato pieces are soft and the whole mixture is uniform.

Add chicken pieces ands stir to coat with the spices. Add salt and cover the pot. Turn the flame down. After 5 minutes, add 1.5 cup of water and cubed potato. If you are using a fast cooking variety of potato, add towards the last 15 minutes.

Simmer for approximately 30 minutes or more. If you want a lot of gravy, leave the pot covered. If you want a more thicker gravy, simmer with the pot uncovered.

The curry is done when chicken is cooked and the oil separates and start to float on top. Serve with Chappathi or rice.

Spicy fish in coconut milk /Meen Curry

Fish is a big part of Kerala non-vegetarian food culture. The meal is often planned around the fish dish which in turn depend on the fresh fish available that day. Growing up we always had some kind of fish dish for lunch and dinner. In rainy season, when fresh fish is scarce, the dried fish would make an appearance.

There are numerous ways to prepare fish Kerala style: stewed in coconut milk, pan fried with spices, cooked with fresh ground coconut, spiced up with coccum, raw mango, or erumban puli (Averrhoa bilimbi). Ripe and even unripe tomatoes are used in flavoring. Sometimes fish is wrapped in banana leaves with a layer of shallots and ground green pepper (unripened black pepper) picked off the vine just that day. The whole package is slowly roasted in a clay pot or a kal chatti (turned rock vessel) traditional Kerala cooking vessels. The fish cooks in its own juice and comes out fragrant, tender, and absolutely delicious!

The day starts with the fisherman coming to the door with his fresh caught wares. He announces his arrival with loud hoots "oooh" as he cycles down the narrow roads, balancing a large basket of fish precariously behind him. He would take off the jute cover to reveal the bounty inside: shining sardines, glistening mackerels and pom frets, king fish, mullets, black and flat pearl spots, crabs, shrimp some still twitching, as fresh as can be! People gather around the basket, commenting on the freshness and haggling to get the best price.

The recipe that follows is for a basic fish curry in coconut milk. Numerous variations can be made by varying the ingredient used for tartness: mango, coccum, tomato, tamarind, erumban puli. The smooth taste of coconut milk tones down the fieriness of the curry.

Ingredients:

*fish - 1 lb
onion - 1 small + (1/4 cup thinly sliced for optional garnish)
ginger - thumb size
green chilies - 4 (+/- to taste)
curry leaves - 6
cayenne powder - 1 tbsp (+/- to taste)
turmeric - 1/4 tsp
tomato - 1 small sliced
coconut milk thin - 1.5 cups (second extract)
coconut milk thick - 1/2 cup (first extract)
white vinegar - 2 tsp
ghee - 2 tbsp (optional)
oil - 3 tbsp
salt to taste

* Almost any variety of fish may be used. Some options are Pomfret, King Mackeral, Mullet, cod and so on..

Method:

Crush onion, ginger, green chilies to a coarse mixture in a food processor or with a mortar and pestle. Heat clay pot and add 2 tbsp of oil. When oil heats up, saute the crushed onion mixture and curry leaves till the raw smell disappears.

Make a paste of cayenne and turmeric with a little water and add to the sauteed onions. Fry for 2-3 minutes till the raw smell disappears. Add sliced tomatoes. When the tomatoes and onion are well blended, add the thin coconut milk and salt.

When the coconut milk comes to a boil, reduce heat and add fish. Simmer for 5-10 minutes till the curry starts to thicken. Add the thick coconut milk and heat through. Add vinegar and take off heat.

Heat a tbsp of ghee in a pan. Fry the sliced onions till golden brown and add as a garnish. This step is optional. Serve with rice or chappathi.

Mathi (Chala) curry /Braised Sardines

Sardine is a common fish in Kerala, easily available and inexpensive. It is a very fishy fish, and one either hates or loves it. Needless to say, I fall into the latter category. I love to fry it or make a curry with lots of chilies. Nothing like a spicy sardine curry to wake up a meal!

Traditionally, Kerala fish curry is cooked in a clay pot. It is like a clay saute pan without handles! When I first came to the US, I found that clay cooking vessels are not readily available here. On my next visit to India, I bought back clay pots with me. I still cook fish in these pots. Times have changed, now you can buy clay cooking pot in gourmet cookware shops, at least in California.


fresh sardines - 1 lb
onion small - 1
ginger - 1/2" piece
green chilies - 3 (less if you don't want it spicy)
oil - 2 tbsp
cayenne powder - 1tsp (less if you don't want it spicy)
turmeric powder - 1/4tsp
tomato - 1 chopped
curry leaves - 5
white vinegar - 1 tbsp
water - 1 cup
salt to taste

Scale and clean sardines. Wash gently in several changes of water.

Crush onion, ginger, green chilies coarsely, I use my small food processor. Heat oil in a clay cooking pot. Add the crushed onion mixture, curry leaves and saute till the mixture is fragrant and the raw smell has disappeared. Next add the cayenne and turmeric powders and saute for 2-3 minutes. Add chopped tomatoes into this mixture and saute till the tomato pieces are soft. Add salt and water and let it come to a boil. Reduce heat and simmer for few minutes. Add the sardines and continue to simmer. When the sardines are cooked and gravy thick add vinegar, take off heat. Serve with fresh cooked rice.