Nasi Minyak Ayam (Malaysian Chicken Biriyani)

INGREDIENTS

Chicken pieces -  1 kg
Basmati rice  -  1/2 kg
Onion chopped  -  2 nos
Garlic chopped  -  5nos
Coriander seeds  -  2 tbsp
Cumin seeds  -  1 tbsp
Fenel seeds  -  3/4 tsp
Chilli powder  -  1/2 tsp
Turmeric powder  -  1/2 tsp
Clove  -  1/4 tsp
Cinnamon  -  1/4 tsp
Cadamom  -  1/4 tsp
Pepper  -  1/4 tsp
Green lime small  -  2 nos
Lemon grass blades  -  2 nos
Lime leaves  -  5 nos
Salt
Oil

For Chicken:
Make a powder using coriander seeds, cumin seeds, fennel seeds, chilli powder, turmeric powder, clove cinnamon, cardamom and pepper.
Heat a pan with oil and saute onion until golden brown.
Then add garlic and saute for about 5 minutes.
Then add chicken pieces and cook for about 10 minutes.
Add the above powdered masala and salt and stir well, cook until is cooked well.

For Rice:
In a pan, boil sufficient amount of water.
Add green lime, lime leaves and lemon grass stalks and rice.
Cook till rice is parboiled.
Strain the rice and remove the lime, lime leaves and lemon grass stalks from them.
To assemble, layer rice and chicken in a pot and make sure that the rice is at the top.
Seal the pot with aluminium foil and heavy lid on top and cook on low flame for 30 minutes.
After opening the pot, fork it gently  and mix.
Serve hot with raita.

Indo Chinese Noodles

INGREDIENTS

Noodles  -  1 pkt
Garlic minced  -  1 tsp
Ginger minced  -  1 tsp
Onion diced  -  1 nos
Carrot chopped  -  1 nos
Cabbage chopped  -  1 cup
Capsicum chopped  -  1 nos
Egg  -  1 nos
Pepper powder  -  1/2 tsp
Soy sauce  -  2tbsp
Red chilli sauce  -  to taste
Salt  -  to taste
Oil

METHOD

Cook the noodles as per the packet instructions, drain and rinse in cold water.
Heat oil in a pan on high flame.
Add minced ginger and garlic and saute.
Then add onion and saute well.
Then add carrot and saute well.
Followed by that add cabbage and capsicum.
Toss well and cook for about 1 minute.
Push the veggies to one side of the pan and break one egg and scramble until cooked and then mix it with the veggies.
Then add little salt and pepper powder.
Finally add soy sauce and red chilli sauce and toss well on high flame.
Garnish with spring onions.
Serve hot.

Karimeen Shap Roast (Fried Pearlspot Cooked in Spicy Gravy)

INGREDIENTS

Karimeen / Pearl spot  -  3 nos
Onion chopped  -  2 nos
Tomato chopped  -  2 nos
Chilli powder  -  1 tsp
Pepper powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Garam masala  -  1 tsp
Green chilli slit  -  2 nos
Ginger chopped  -  1/2 tsp
Garlic chopped  -  1/2 tsp
Curry leaves  -  few
Lemon juice  -  1 tbsp
Salt  -  to taste
Coconut oil


METHOD

Clean the fish well.
Make a paste out of chilli powder, turmeric powder, pepper powder, salt and lemon juice.
Marinate the fish with this paste and keep it for 1 hour.
Then heat oil in a pan and shallow fry the fish on both the sides.
Now heat coconut oil in a pan.
Then add ginger, garlic, green chilli and curry leaves and fry for a minute.
Then add chopped onion and saute well.
Then add chopped tomatoes and saute well.
Then add little chilli powder and turmeric powder and garam masala, saute well till the raw smell goes off.
Add salt to taste.
Then add the fried fish to the above masala. Cover the fried fish with the masala and cook covered for about 5 minutes.
Serve hot with rice.

Malabar Chicken Biriyani

Malabar Chicken Biriyani is one of the most loved and most tasty dish that you can find Calicut, Kerala.
Though it was originated in Iran, it has become very famous in Calicut.

INGREDIENTS
For Rice:

Basmati rice  -  2 cups
Water  -  4 cups
Onion sliced  -  1 nos
Cardamom pods  -  8 nos
Cloves  -  8 nos
Cinnamon sticks  -  2 nos
Butter - 4 tbsp
Lemon juice  -  1 tbsp
Salt  -  to taste

For Masala:

Cleaned chicken  -  1/2 kg
Onion sliced  -  5 nos
Minced garlic  -  6 nos
Minced ginger  -  2" piece
Tomato chopped  -  3 nos
Minced green chilli  -  10 nos
Chopped coriander leaves  -  1/2 cup
Chopped mint leaves  -  10 leaves
Garam masala  -  1/2 tbsp
Cardamom  -   4nos
Cloves  -  4 nos
Cinnamom sticks  -  1" piece
Salt  -  to taste
Oil


METHOD
For Masala:

Wash and clean the chicken well and drain the water.
Heat oil in a pan and add in the spices.
Fry and then add onion, ginger, garli, green chilli with little salt and saute well until onion becomes soft and tranparent. Cook the onion n low heat
Then add chopped tomatoes and cook till it becomes soft and mushy.
Now add the cleaned chicken pieces and cook.
Add lemon juice, chopped coriander leaves and mint leaves and cook well.
Add garam masala and cook well.
If there liquid, boil it off and reduce it to thick masala.

For Rice:

Wash the basmati rice and drain it.
Heat ghee in a large non stick vessel and add sliced onion and saute till it becomes soft.
Then add the whole spices and saute until the aroma comes out.
Now add the rice slowly and fry for 5 minutes.
Add 4 cups of boiling water and salt and lemon juice and boil it.
Cook till the water has disappeared from the rice.
Flip and check if the rice has cooked well.
Now remove 2/3rd of rice from the vessel and keep it in another plate.
Sprinkle garam masala powder over the left over rice in the vessel.
Take half of the chicken masala and add it over the rice.
Add 1/3rd of the rice which kept in the plate over the chicken masala. Sprinkle garam masala over it.
In the same way add rest of the chicken masala and cooked rice.
Cover the vessel with a aluminium foil and close the lid tightly.
Now cook on low heat for about 15 minutes, so that the flavour of chicken masala will get infused in the rice.
To check if it is done, once when you open the lid, you should be able to see little steam.
Garnish with fried onion, cashew and raisins.
Serve hot with onion raitha, pappadam and pickle.





Note: If you are adding color, add drops of yellow or orange food color while layering the rice.

Nagarcoil Chicken Curry

INGREDIENTS

Chicken  -  1/2 kg
Onion chopped  -  3 nos
Ginger garlic paste  -  2 tbsp
Turmeric powder  -  1/2 tsp
Chilli powder  -  1 tbsp
Fennel powder  -  1 tbsp
Salt  -  to taste
Coconut oil  -  as needed


METHOD

Heat oil in a cooker and add the chopped onion and saute well.
Then add ginger garlic paste.
And fry till onion becomes translucent.
Add in the chicken pieces and stir well till it becomes even brown color.
Then add turmeric powder, chilli powder and fennel powder.
Add enough salt and water and pressure cook the chicken for 2 whistle or until chicken is cooked well.
Finally add 1tbsp of coconut oil and mix everything well and simmer for few minutes.
Serve hot with rice or appam.

Kari Ayam (Malaysian Chicken Curry)

INGREDIENTS

Chicken  -  1 kg
Potatoes  -  2 nos
Coconut Milk  -  1 cup
Red chilli powder  -  2 tbsp
Onion  -   2 nos
Garlic  -  7-8 nos
Ginger  -  1 inch piece
Lemon grass  -  1 stalk

FOR CURRY POWDER

Coriander  -  5 tbsp
Cumin seeds  -  2 tbsp
Fennel seeds  -  2 tbsp
Fenugreek seeds  -  2 tbsp
Pepper  -  2 tbsp
Cinnamon  -  2" inch
Cardamom  -  1 tbsp
Red chilli  -  5 nos
Cloves  -  3 nos
Star anise  -  1 no
Turmeric  -  4tsp

Dry roast all the ingredients and and grind it to a fine powder when cold.


METHOD

Cut the chicken into small pieces and also peel and cube the potatoes and keep it aside.
Grind onion, ginger and garlic and make fine paste.
Mix the fine powdered curry powder and mix it with chilli powder and 2-3 tbsp water and make a fine paste.
Heat a kadai with oil and add the ground onion paste, fry till the raw smell leaves and oil separates.
Then add the curry powder paste and fry till oil separates.
Now add chicken pieces along with cut lemon grass stalks a and mix well so that the chicken is coated with masala.
Then add coconut milk and stir well.
Cook till the chicken is half cooked on medium flame.
Then add the cubed potatoes and cook for another 15 minutes or until chicken is fully cooked..
Serve hot with roti or rice.

Balti Chicken Pasanda

INGREDIENTS

Cleaned Chicken  -  500gm
Yoghurt  -  4 tbsp
Garam masala  -  1tsp
Cumin seeds  -  1 tbsp
Cardamom  -  4 nos
Peppercorns  -  6 nos
Cinnamon stick  -  1 nos
Ground almond  -  1 tbsp
Ginger garlic paste  -  1 tsp
Chilli powder  -  1 tsp
Onion sliced   -  2 nos
Slit green chillies  -  4-5 nos
Fresh coriander leaves chopped  -  2 tbsp
Salt  -  as required


METHOD

Mix yoghurt, cumin seeds, peppercorns, garam masala, cinnamon stick, ground almond, ginger garlic paste, chilli powder and salt in a bowl along with chicken pieces and leave to marinate for 2 hours.
Heat oil in a kadai and fry the sliced onions for about 3 minutes until it starts changing color.
Put the marinated chicken into it and stir until it is well blended with the onions.
Cover and cook over medium heat for about 15 minutes or until the sauce starts to thicken and the chicken is cooked.
Then add the slit green chillies and fresh coriander leaves and cook it again for about 5 minutes.
Serve hot.
This Balti Chicken Pasanda goes well with light spiced rice Nutty Fruity Pilaf Rice

Anchovies/Natholi Peera

INGREDIENTS

Anchovies/Natholi  -  1/4 kg
Chilli powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Grated coconut  -  1 cup
Small onions  -  6-7 nos
Green chillies  -  5 nos
Ginger  -  1 small piece
Curry leaves
Mustard seeds  -  1/2 tsp
Kudam puli/kokum  -  3 pieces
Coconut oil
Salt  -  to taste


METHOD

Clean and wash the fish well and keep it aside.
Put grated coconut, turmeric powder, chilli powder, green chillies, ginger, curry leaves and small onions in a blender and crush them. Do not make a paste.
Now mix well the cleaned fish and the crushed above mixture with little salt.
Soak kudam puli in little water.
Now heat a pan with coconut oil and burst mustard seeds.
Then add the above fish mixture and put the kudam puli along with its water.
Cook it well with lid closed.
Then open the lid and cook again in low flame, so that water evaporates and it is dry.
Finally pour little coconut oil on top of it and garnish with curry leaves.
Serve hot with rice.

Goan Fish Curry

INGREDIENTS

King fish cleaned  -  1/2 kg
Tamarind extract  -  1/4 cup
Onion sliced  -  1 nos
Tomato sliced  -  1 nos
Dry red chillies  -  7-8 nos
Garlic paste  -  2 tbsp
Ginger paste  -  2 tbsp
Grated coconut  -  1/2 cup
Coriander powder  -  1 tbsp
Cumin powder  -  1 tbsp
Turmeric powder  -  1/2 tsp
Red chilli powder  -  1/2 tsp
Green chillies slit  -  2 nos
Oil  -  as needed
Salt  -  to taste


METHOD

Put onion, tomato, coconut, ginger paste, garlic paste, dry red chillies and all the powders and tamarind extract in a blender and make a smooth paste.
Heat oil in a pan and add the slit green chillies and ground masala paste and fry for 5 minutes.
Now add 2 cups of water and bring the gravy to boil.
Reduce the flame and cook for 10 minutes.
Add salt to taste.
Now gently add the fish pieces to the gravy and cook for another 10 minutes.
Cook without closing the pan.
Serve hot with rice.

Chettinad Egg Curry

INGREDIENTS

Boiled eggs  -  4 nos
Coriander powder  -  3tsp
Chilli powder  -  1 1/2 tsp
Fennel seeds  -  1 tsp
Cumin seeds  -  1 tsp
Turmeric powder  -  1/2 tsp
Ginger chopped  -  1/2 tsp
Garlic chopped  - 1 tsp
Onion chopped  -  2 nos
Tomatoes chopped  -  1 nos
Coconut milk  -  1/4 cup
Coriander chopped  -  1 tsp


METHOD

Peel the eggs and cut them into 2 halves.
Grind coriander powder, chilli powder, fennel seeds, cumin seeds, turmeric powder, chopped ginger and garlic together with little water into a fine paste.
Heat oil in a pan and add chopped onions and fry till golden brown.
Now add the ground paste and cook for 5 minutes.
Pour in little water to avoid scorching.
Add the chopped tomatoes and cook for 3 minutes.
Then add the coconut milk and heat for some time.
Garnish with chopped coriander.
Goes well with Coconut milk rice.

Njandu Roast (Crab Roast)

INGREDIENTS

Cleaned Crabs  -  4 nos
Onion chopped  -  3 nos
Tomato chopped  -  2 nos
Pepper powder  -  2 tsp
Chilly powder  -  2 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder -  1/4 tsp
Garlic cloves  -  4 nos
Ginger  -  1" piece
Fennel seeds  -  1/2 tsp
Green chillies  -  3 nos
Vinegar  -  2 tsp
Curry leaves  -  few
Coconut oil
Salt


METHOD

Grind together garlic, ginger, green chillies and fennel seeds and make a paste.
Heat oil and saute chopped onions until transparent.
Add the ground paste and stir for one minute.
Add the chopped tomatoes, pepper powder, salt, curry leaves, turmeric powder and chilly powder.
Stir and cook until the tomatoes are mushy.
Then add the cleaned crabs.
Close the pan and cook on low flame for 5 minutes.
Check and add 1/4 cup water if there no water and mix well.
Cook for 15-20 minutes.
Add vinegar and mix well and check for salt if needed
Add garam masala, coriander leaves and mix well.
Remove from fire.
Serve hot with rice or chapatti.

Fish Molly

INGREDIENTS

King fish  -  4-5 pieces
Small onion chopped  -  few nos
Ginger chopped  - 1 tsp
Green chilli chopped  -  1 tsp
Cardamom  -  3-4 nos
Cinnamon  -  1 medium stick
Cloves  -  3-4 nos
Tomato  -  1 nos
Thin coconut milk  -  1 cup
Medium thick coconut milk  -  1cup
Thick coconut milk  -  1/2 cup
Curry leaves  - few
Pepper powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Salt  -  as needed
Coconut oil


METHOD

Marinate the fish pieces in pepper powder, turmeric powder and salt. Keep it for 30 minutes.
Shallow fry the fish on both the sides for 2-3 minutes.
Heat oil in a pan and splutter cardamom, cinnamon and cloves.
Add chopped ginger and green chilli and chopped small onions.
Once the onion becomes soft add the thin coconut milk and bring it to a boil.
Add the fried fish pieces and salt.
When the gravy becomes little thick add the medium coconut milk.
Then after the gravy becomes thick add the tomato and curry leaves.
Once the tomato and fish is cooked well add the thick coconut milk and just heat it, do not boil it.
Serve hot with palappam or bread.

Chilli Fish

INGREDIENTS

Fish fillets
Corn flour  -  3-4 tbsp
Pepper powder  -  1 tsp
Chilli powder  - 1 tsp
Ginger garlic paste  -  1 tsp
Dried red chilli flakes  -  2 nos
Garlic minced  -  2 large
Onion diced  -  1 nos
Green chillies  -  5 nos slit
Capsicum diced  -  1/2 cup
Spring onion sliced  -  2 stalks
Chilli sauce  -  1 tsp
Tomato sauce  -  1 tsp
Soy sauce  -  1 tsp


METHOD

Clean the fish fillets thoroughly and cut them into small cubes.
Marinate the fish fillets using corn flour, pepper powder, red chilli powder, ginger garlic paste and salt.
Marinate the fish fillets for about 30 minutes.
Heat oil in a pan and fry the marinated fish fillets.
Heat another pan, use the same oil and add dried chilli flakes.
Saute for few seconds and add chopped garlic and diced onions.
Cook for some time until the onions are transparent.
Add diced capsicum and spring onion and saute for few minutes.
Then add the sauces mixed well with little water.
Add the fried fish fillets and slit green chillies and mix well until the fish is coated well with the sauces.
Cook on low flame until all the flavour is infused into the fried fish fillets.
Mix corn flour with water  and pour it in the chilli fish and cook for a while the gravy thickens.
Serve hot with fried rice.

Chettinad fish curry

INGREDIENTS

Fish  -  5-6 pieces
Tamarind extract  -  1 lemon size
Turmeric powder  -  1 tsp
Coriander powder  -  1/2 tsp
Small onion chopped  -  10 nos
Tomato chopped  -  1 nos
Garlic  -  5 nos
Mustard seeds  -  1 tsp
Fenugreek seeds  -  1/2 tsp
Coriander leaves
Curry leaves
Oil  -   tsp
Salt  -  as needed

TO GRIND

Coconut grated -  1/4 cup
Fennel seeds  -  1 tsp
Chilli powder  -  1 tsp
Coriander powder  -  1 tsp
Tomato chopped  -  1 nos
Onion chopped  -  1 nos

Put coconut, fennel seeds, chilli powder, coriander powder and onion in a mixer.
Heat 1/2 tsp oil in a pan and saute the onion and tomato and then add this to the mixer and blend it to a fine paste.


METHOD

Heat the oil in a kadai and splutter mustard seeds.
Then add fenugreek seeds, curry leaves, chopped small onion and garlic and saute them well.
Then add the chopped tomatoes and saute until the raw smell leaves.
Then add the grind paste, turmeric powder tamarind extract, salt and add 1/4 cup of water and boil well for about 15-20 minutes.
When oil seperates, add the cleaned fish pieces and allow it to ccok well.
Since fish pieces will get cooked faster, be careful not to break them.
Once the fish turns soft and the gravy is cooked well, oil will start collecting at the edges. At this stage garnish with coriander leaves.
Serve with rice.

NOTE: Fish curry tastes best the next day even the day after.

Chicken Dry Fry Kerala Style

INGREDIENTS

Chicken  -  1kg
Onion  -  3 nos
Green chillies  -  4-5 nos
Ginger garlic paste  -  2 tsp
Ginger chopped  -  2 tsp
Chilli powder  -  2-3 tsp
Turmeric powder  -  1tsp
Salt -  as needed
Coconut oil  -  as needed
Curry leaves  -  few

TO ROAST AND GRIND
Coriander seeds
Dry red chillies
Pepper
Fennel seeds
Cumin seeds
Cinnamon sticks
Cloves

Dry roast all the above ingredients without oil and powder it well and keep aside.


METHOD

Clean the chicken well and marinate it with turmeric powder, chilli powder, salt and chopped ginger and keep aside for 30 minutes.
In a cooker, add the marinated chicken and cook for about 3 whistles or till the chicken is cooked well. Do not as water while cooking in the cooker.
Take another pan and saute the chopped onion, green chillies and curry leaves in coconut oil.
Add ginger garlic paste when the onion turns transparent and cook well till the raw smell goes off.
Then add the cooked chicken without water and saute it well.
Then add the powdered masala and salt(if not sufficient) and mix well.
Add little oil in between so that the chicken can get fried and cooked again well.
Keep in medium flame and cook for about 30 minutes till all the masala is coated well on the chicken.
Serve hot with rice.

Chicken Tandoori and Mint Chutney

CHICKEN TANDOORI

INGREDIENTS

Chicken pieces  -  500gms
Lemon juice  -  1 lemon
Red chilli powder  -  2 tsp
Garam masala  -  2 tsp
Beaten Curd  -  1 cup
Oil for brushing
Salt  -  as required

METHOD

Clean and wash the chicken pieces and prick the pieces all over with a fork or knife.
Rub the pieces well with salt, red chilli powder, garam masala and lemon juice and keep aside for 30 minutes
Add a pinch of red color to the beaten curd.
Mix well and add to the marinated chicken pieces and refrigerate for 3-4 hours
Place the chicken pieces on the grill rack of microwave.
Brush with oil and cook on the grill rack on combination-3 for 10 minutes or till tender.
Turn the pieces over halfway through cooking time.
Then grill it again for 15-20 minutes turning over the pieces frequently and brushing with oil.
Serve hot with lemon or mint chutney.


MINT CHUTNEY

INGREDIENTS

Curd  -  1 cup
Mint leaves  -  1/2 cup
Coriander leaves  -  1/4 cup
Green chilli  -  1 nos
Chopped ginger  -  1 tsp
Cumin powder  -  1/2 tsp
Salt  -  as needed

METHOD

Take the curd in a cup and beat it gently.
Mix the cumin powder and salt in the curd.
Grind the mint leaves, coriander leaves, green chilli, chopped ginger with little water to a smooth paste.
Mix the ground chutney to curd.
Blend both of these well till they become uniform and even in color.
Serve with tandoori.

Spicy Mutton Curry

INGREDIENTS

Mutton  -  1/2 kg
Cumin seeds  -  1/4 tsp
Turmeric powder  -  2 tsp
Onion finely chopped  -  2 nos
Coconut grated  -  1/4 cup
Coriander leaves -  1/4 cup
Coriander powder  -  1 tsp
Ginger garlic paste -  2 tsp
Tomato finely chopped  -  2 nos
Salt  -  as needed

To Roast and Grind

Cloves
Cinnamon
Bay leaves
Cardamom
Cumin seeds
Fennel seeds
Whole black pepper
Whole red chillies

Heat the pan and dry roast all the above ingredients to form a fine powder. Keep it aside.


METHOD

Pressure cook mutton with cumin seeds, turmeric powder, salt and enough water.Cook till tender.
Separate the mutton pieces and stock.
Heat oil in a pan add 1/4 cup of chopped onion and saute till transparent.
Grind the cooked onion and the above powder masala with 1/4 cup grated coconut, 1/2 cup coriander leaves and 1 tsp coriander powder and make a smooth paste.
Heat oil in a pan and saute the remaining onion.
Now add ginger garlic paste and saute for few minutes.
Now add the cooked mutton pieces without stock and fry for 5 minutes.
Add chopped tomato, curry leaves, turmeric powder and salt to taste.
Cook for 5 minutes over low flame.
Now add the ground masala paste and cook for 10 minutes or until oil separates.
Garnish with chopped coriander leaves.

Unakka Chemmeen Chammanthi / Dried Prawns Chutney

INGREDIENTS

Unakka Chemmeen / Dried Prawns  -  1/2 cup
Grated coconut  -  3/4 cup
Dry red chillies  -  6-7 nos
Ginger  -  1 inch piece
Small onions  -  4-5 nos
Tamarind  -  1 gooseberry size
Curry leaves  -  10-12 leaves
Salt  -  as needed


METHOD

Wash the dried prawns and pat dry.
Roast the dried prawns and red chillies together in a pan until the prawns turn light brown.
Keep it aside and cool them.
Add the roasted prawns, dry red chillies , grated coconut, ginger, small onions, tamarind, curry leaves and salt in a blender.
Grind well without adding water.
Adjust the tamarind and salt to suite your taste.
Enjoy the chammanthi with plain rice or kanji (rice porridge).

Murg Methi

INGREDIENTS

Chicken  -  1/2 kg
Onion sliced  -  2 nos
Tomatoes sliced  -  2 nos
Garlic paste  -  2 tsp
Ginger paste   -  2 tsp
Coriander powder  - 2 tsp
Cumin powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Red chilli powder  -  1 tsp
Garam masala  -  2 tsp
Methi leaves (fenugreek leaves) chopped -  2 tsp
Oil  - as required
Salt  -  as needed.


METHOD

Heat oil in cooking pan and add the sliced onion, saute till the onion becomes golden brown color.
Remove from heat and grind the onions into a smooth paste.
Now grind the tomatoes along with ginger and garlic paste into a smooth paste.
Heat the oil left over from frying the onions, add the onion paste and saute for 2-3 minutes.
Now add the tomato paste and all the powders along with garam masala and mix well.
Saute the masala well until the oil begins to separate from it.
Now add the chicken pieces  to the masala and add required salt and mix well.
Saute till the chicken is cooked well.
Then add the methi leaves and stir well.
Add 1/2 cup water and stir well and cover the pan and cook till the chicken is tender.(Add more water if the masala dries up).
Remove from heat after is chicken is cooked well.
Serve hot with chapatis or rice.

Chettinad King fish fry

INGREDIENTS

1. King fish   -  4-5 fillets
2. Garlic  -  8 pods
3. Small onion  -  6-8 nos
4. Cumin seeds  - 1 tsp
5. Fennel seeds  -  1 tsp
6. Black pepper  -  1 tsp
7. Red chilly powder  - 2 tsp or according to taste
8. Coriander powder - 1 tsp
9. Turmeric powder  -  1 tsp
10. Lemon juice  -  1 tsp
11.Salt  -  as needed
12.Oil  -  as needed

METHOD

Clean the fish and keep aside.
Make a fine paste of the ingredients from 2 to 10 with water.
Apply the paste on to the fish fillets and keep them in refrigerator for 1 hour.
Heat oil in a frying pan and and add the marinated fish fillets and shallow fry them on medium heat till both the sides gets cooked well.
Pour little oil on the sides and on top when flipping them.
Once they are well cooked and golden brown color remove and serve hot with rice.