Category: Non-Vegetarian Curries & Gravies
Non-Vegetarian Curries & Gravies
-
Karuveppilai Chicken Fry – Karivepplilai Kozhi Varuval
Chicken cooked in special ground curry leaves masala, a popular chettinad pick.
-
Ridge Gourd Shrimp Curry – பீர்க்கங்காய் இறால் மசாலா
Ridge gourd combined with shrimp to make this delicious curry. A very rare combination, which works out great when cooked well seasoned in the form of a peppery thick gravy. The recipe shared here is from my granny and all credit goes to her.Ridge Gourd ~ EnglishPeerkangai ~ TamilBeerakaya ~ TeluguHeeray Kayi ~ KannadaTurai ~…
-
Konkani Fish Fry
Konkan is referred to the coastal areas of Maharashtra and its well known for its unique seafood dishes. Here's a version of fish fry.
-
Eral Kuzhambu
Thick tangy shrimp gravy with combination of drumsticks and flavoured with ground coconut paste. Good with plain rice and choice of curry. (Era Kuzhambu / Eral Kulambu / Era Kulambu / Shrimp Pulusu / Shrimp Kuzhambu / Prawn Kuzhambu / Era Kozhambu)
-
Eral Vadai
Minced Eral mixed with roasted gram flour (Pottukadalai / Channa / Dalia flour), shaped into little vadais and deep fried. Rare chettinad influenced recipe, perfect appetizer and also a great side for any non -veg meal. (Shrimp Vadai / Prawn Vadai / Royyala Vadai )English to Tamil, Shrimp / Prawn — Eral.
-
Chepa Vepudu
Just another simple fish fry recipe with a tinge of Andhra taste. Chepa- Fish, Vepudu- Fry.
-
Chicken Manchurian
Chinese style Chicken Manchurian. This is not the typical manchurian you get in a fancy Indian restaurants, totally different kind of preparation, only some Chinese restaurants in India serve this dish. Usually regular chicken manchurian means chicken dipped in batter deep fried and added to gravy, whereas here…. chicken is mixed with some veggies, made…
-
Fish Tikka – How to make tandoori fish tikka in oven
Restaurant style fish tikka, a punjabi dhaba dish.
-
Kerala Fish Curry – Kerala Meen Curry
Fish cooked in tamarind coconut gravy. Normally in South India, any fish kuzhambu is simmered in tamarind sauce, with Kerala being an exception. They add little bit of sweetness to their preparation, by cooking them with coconut milk. Back in India a good friend of mine use to make this gravy and happened to learn this…
