Tag Archives: curry

Boiled Egg Curry In Coconut Milk

This preparation takes me back to my childhood. There were various versions of the boiled egg curry that my mum and aunts used to cook. As kids, we used to like tossing the boiled egg around the plate; and then, trying to break them. Often, we would like to see how the small pieces of the yolk and the egg whites would change the colour and texture of the gravy.
 
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Prawn Head Curry

I can definitely understand if the non-vegetarians cringe with the thought of having prawn heads. I used to do that too. But then, once I chomped into a prawn head; there was no looking back.
 
For this recipe, I used the prawn heads that I saved from preparing an earlier dish. Trust me, this preparation was absolutely yummy. The heads not only add to the flavour of the curry; but also absorbs the spices. Total drool scenes.
 
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Meatball Curry In Coconut Milk

This recipe has inspiration from the meatball curry that we used to eat as kids. It was fun to play a bit with the meatballs on the plate: tossing it around the rice – perhaps even making the rice as a small obstacle curse 🙂 and then, breaking it into pieces (or not) and stuffing our mouths. It was more play than food. But I guess, that’s what we will always remember.
 
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Erral Nungu Curry (Puducherry Prawn & Palmera Fruit Curry)

The Palmera fruit is found on tall trees that resemble the coconut/palm trees. As a fruit, it is cooling and tender. While it tends to be lightly sweet to neutral in flavour, it is paired with strong flavours to compliment the dish. This recipe is not prepared often as the fruit is not readily available in departmental stores. The prawn and palmera fruit combination is a sure-fire winner.
 
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Phak Lae Khi Tum Kaeng Matsaman (Vegetable & Boiled Egg Massaman Curry)

Matsaman (also spelt as Massaman) is a spiced curry from Thailand. With popular Thai ingredients like coconut and peanuts being used for the spice paste, this curry is best had with red meats. This recipe however, uses boiled eggs and vegetables.
 
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Thai Sweet & Spicy Basil Crab

This is a Thai recipe which is a little sweet and quiet spicy. The basil adds a fresh twist to the dish. And the combination of all these flavours with the crab is absolutely finger-licking good. I know that eating crab tends to be a little messy. But then, it’s a very caveman-like feeling of satisfaction when you use your fingers to tear apart and dog into the crab meat.
 
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Paneer Palak

The quintessential Indian vegetarian dish that is a favourite of many. As far as Indian dishes are concerned, I remember always ordering this as a child whenever my dad would take me to an Indian restaurant. While I try new dishes on a restaurant menu; Paneer Palak is nostalgic and is a healthy and creamy part of the Indian kitchen offerings.
 
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Coorgi Pandi Curry

As the name suggests, this absolutely tasty pork dish is from Coorg (now known as Madikeri). Its best had with Neer Dosa. The specialty of this preparation is that Kachumpalli (the local black vinegar) is used to flavour and colour the dish.
 
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Kori Rotti (Chicken Curry With Rice Crisps)

This is a very popular Mangalorean dish. No Mangalorean wedding Kori Rotti (Chicken Curry With Rice Crisps)is complete unless Kori Roti is part of the buffet. Even though it seems to be pretty basic and plain,there is something that is so unique and childlike to dig into this dish with your fingers. The crispiness of the rotti with the coconut curry poured on top…..I mean, I just go crazy. And so do my friends. It’s a very moreish experience and is absolutely no fun when eaten with cutlery.
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Breadfruit Saung (Breadfruit In A Coconut & Tamarind Curry)

This is a Mangalorean preparation which is Breadfruit Saungspicy and tangy. I like to have it with rice without any of the typical Mangalorean chutneys or pickles as accompaniments. A simple meal is the best!
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Lamb & Ripe Mango Curry

I love a good curry; and when it is made from mangoes, then I Lamb & Ripe Mango Curryend up licking the plate and fingers. The mangoes adds a fruity and wholesome flavour to the dish and caramelises and blends well with the spices to compliment the meat. Can make this with beef too!
 
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Goan-Style Fish Curry With Lady Fingers

Now, we all swoon over the taste of a good Goan Fish Curry. What Goan-Style Fish Curry with Lady Fingerswe may not know, is that Goans tend to pair their fish curry with vegetables: lady fingers or white pumpkin with prawns, and cauliflower or potatoes with others. I have tweaked the lady fingers here to be added at the end – after being fried crisp!

Goan-Style Fish Curry with Lady Fingers

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Dal Gosht

With the Mughals settling down in India, they were exposed to lentils being served as a gravy (rather than the salads that they were used to). Dal Gosht is a mix of the lentils Dal Gosht(the Indian dal) and the lamb stew (Mughal origin: gosht). It is said that the poorer families mixed in lentils into the lamb stew to increase volume of the dish.

The recipe that I have shared has an East-Indian influence due to the addition of the East Indian Bottle Masala.

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