Fish and Chicken Recipes
CHICKEN RECIPES
Tandoori Chicken with Steamed Potatoes
What I Used:
Tandoori Chicken - 5-6 pieces
Potatoes - 2 medium
Onion - 1
Chilly powder - 1 tsp
Chicken masala - 2 tsp
Salt - to taste
Fresh coriander leaves - for garnishing
How I Made It:
1. Steam the potatoes, peel and cube them.
2. Saute the onions in very little oil and the masala and chilly. Mix the potatoes in and stir well for another minute.
3. Shred the chicken pieces and mix in well.
Serve hot with bread.
It was done in less than 20 minutes and I enjoyed a nice Saturday brunch :)
Chicken Sausage In Onion Gravy
What I Used:
Chicken sausages - 6
Onions - 2
Tomatoes - 1
Green chillies - 2
Masala
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tbsp
Salt - to taste
Oil - 2 tbsp
How I Made It:
Defrost the sausages
Saute onions in oil till transparent and add the tomatoes and chillies. Fry for two minutes.
Add all the masala and fry till the raw smell leaves the paste.
Add very little water and mix well with the cubed sausages.
Garnish with curry leaves.
Serve it with fried potatoes and bread.
Chicken Drumsticks
What I Used:
Chicken legs - 4
Curd - 5 tbsp
Ginger garlic paste - 1.5 tbsp
Chilly powder - 2 tsp
Jeera powder - 2 tsp
Pepper powder - 2 tsp
Lemon juice - 2 tsp
Salt - 2 tsp
How I Made It:
Mix all the ingredients and marinate the chicken legs in it for 2 hours.
Shallow fry in little oil and serve hot with rice or roti with chopped onions and tomato/green chutney.
Chicken Noodle Broth
What I Used:
Maggi Chicken Stock Packets - 2 (150 gm)
Noodles - 100gm
Water - 4 cups
Pepper powder - 3 tbsp
Coriander powder - 1 tsp (optional)
Cornflour - 1 tsp (if you want thicker consistency)
Salt - to taste
How I Made It:
1. Boil the noodles in little water, until cooked.
2. Add the water, bring to boil and then add the chicken stock powder. Mix well before it forms lumps. Add the coriander powder and cornflour also, at this stage.
3. When the raw smell of the stock powder leaves the broth, mix in the pepper, adjust salt (stock powder has added salt, so be careful!) and remove from fire.
Serve hot with bread sticks.
FISH RECIPES
Kerala Fish Curry
What I Used:
Kanambu Fish/Mullet or any other medium sized fish - 1/2 kg
Coconut - 2 cups
Chilly powder - 1 tbsp
Pepper powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garlic - 4 cloves
Shallots - 4
Tamarind paste - 1 tbsp
Turmeric powder - 1/2 tsp
Curry leaves - 1 strand
Mustard and fenugreek - for tempering
Gingelly oil - 2 tbsp
Salt - to taste
How I Made It:
1. Grind coconut, pepper, garlic, shallots, turmeric and jeera to a paste with some added water.
2. Heat oil and crackle mustard seeds. Fry fenugreek for a while and add a couple of chopped shallots. Then add curry leaves.
3. Add the gound paste, tamarind salt. Half a cup water may be added at this stage if gravy is too thick. Boil for 2 mins.
4. Add the cleaned and cut fish pieces, close and cook for 10 mins.
5. Serve hot with rice and any thoran.
Note: Replacing tamarind paste with one or two kodam puli (cocum) would change the flavour of the curry. But we use kodam puli only in curries that use no coconut.
Tandoori Chicken with Steamed Potatoes
What I Used:
Tandoori Chicken - 5-6 pieces
Potatoes - 2 medium
Onion - 1
Chilly powder - 1 tsp
Chicken masala - 2 tsp
Salt - to taste
Fresh coriander leaves - for garnishing
How I Made It:
1. Steam the potatoes, peel and cube them.
2. Saute the onions in very little oil and the masala and chilly. Mix the potatoes in and stir well for another minute.
3. Shred the chicken pieces and mix in well.
Serve hot with bread.
It was done in less than 20 minutes and I enjoyed a nice Saturday brunch :)
Chicken Sausage In Onion Gravy
What I Used:
Chicken sausages - 6
Onions - 2
Tomatoes - 1
Green chillies - 2
Masala
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tbsp
Salt - to taste
Oil - 2 tbsp
How I Made It:
Defrost the sausages
Saute onions in oil till transparent and add the tomatoes and chillies. Fry for two minutes.
Add all the masala and fry till the raw smell leaves the paste.
Add very little water and mix well with the cubed sausages.
Garnish with curry leaves.
Serve it with fried potatoes and bread.
Chicken Drumsticks
What I Used:
Chicken legs - 4
Curd - 5 tbsp
Ginger garlic paste - 1.5 tbsp
Chilly powder - 2 tsp
Jeera powder - 2 tsp
Pepper powder - 2 tsp
Lemon juice - 2 tsp
Salt - 2 tsp
How I Made It:
Mix all the ingredients and marinate the chicken legs in it for 2 hours.
Shallow fry in little oil and serve hot with rice or roti with chopped onions and tomato/green chutney.
Chicken Noodle Broth
What I Used:
Maggi Chicken Stock Packets - 2 (150 gm)
Noodles - 100gm
Water - 4 cups
Pepper powder - 3 tbsp
Coriander powder - 1 tsp (optional)
Cornflour - 1 tsp (if you want thicker consistency)
Salt - to taste
How I Made It:
1. Boil the noodles in little water, until cooked.
2. Add the water, bring to boil and then add the chicken stock powder. Mix well before it forms lumps. Add the coriander powder and cornflour also, at this stage.
3. When the raw smell of the stock powder leaves the broth, mix in the pepper, adjust salt (stock powder has added salt, so be careful!) and remove from fire.
Serve hot with bread sticks.
FISH RECIPES
Kerala Fish Curry
Kanambu Fish/Mullet or any other medium sized fish - 1/2 kg
Coconut - 2 cups
Chilly powder - 1 tbsp
Pepper powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garlic - 4 cloves
Shallots - 4
Tamarind paste - 1 tbsp
Turmeric powder - 1/2 tsp
Curry leaves - 1 strand
Mustard and fenugreek - for tempering
Gingelly oil - 2 tbsp
Salt - to taste
How I Made It:
1. Grind coconut, pepper, garlic, shallots, turmeric and jeera to a paste with some added water.
2. Heat oil and crackle mustard seeds. Fry fenugreek for a while and add a couple of chopped shallots. Then add curry leaves.
3. Add the gound paste, tamarind salt. Half a cup water may be added at this stage if gravy is too thick. Boil for 2 mins.
4. Add the cleaned and cut fish pieces, close and cook for 10 mins.
5. Serve hot with rice and any thoran.
Note: Replacing tamarind paste with one or two kodam puli (cocum) would change the flavour of the curry. But we use kodam puli only in curries that use no coconut.
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