Plain coconut juice curry

In the last few weeks I have shared a couple of coconut based curries. A couple of weeks ago I published the Plain red coconut curry. Today's curry recipe is similar to it, except that instead of ground coconut we use coconut milk in this recipe. You may think it tastes similar too, but a coconut milk based curry tastes much richer and has a creamier texture. You could also add prawns to this curry and make a prawn curry and it tastes wonderful. Since prawns are preferred fried or as a dry preparation in my house, I like to make the curry plain. Serve the curry with hot rice, a piece of fried fish and any vegetable foogath and you will have  finger licking meal.

Recipe credit : Rozita Coutinho (Alex's mum)

Ingredients:

1. 1 Coconut - milk extracted or
2. 400 ml - coconut milk
3. Oil - 1 tbsp
4. Onion - 1 large, finely chopped
5. Tomato - 1 medium, finely chopped
6. Green chilly - 1 or two, slit (optional)
7. Tamarind pulp - 1 tbsp
8. Stock cube - 1 no

For the masala:

1. Kashmiri chilly - 8 nos
2. Garlic - 6 cloves
3. Coriander seeds - 1 tbsp
4. Cumin seeds - 1 tsp
5. Turmeric powder - 1 tsp
6. Peppercorns - 1 tsp

Method:

1. Grind to a fine paste the ingredients, mentioned under for the masala. Keep aside. Reserve the water used to rinse the grinder jar.
2. In a pan, heat oil, add the chopped onion and fry till light brown.
3. Add the tomatoes, and the ground masala, stir well and cook for two minutes. Add the stock cube, reserved water, tamarind pulp and the coconut milk.
4. Let it simmer for about twenty minutes, check for consistency.
5. If adding chilly, add it two minutes before putting off the flame.

Tur Daal and Drumstick Curry

This recipe has been sitting in my drafts for way too long. I remember, when my mum lived with me, every morning post breakfast she and I got into a huddle of sorts in an effort to plan the meal for the day. During those days, at least most week days we cooked a vegetarian meal and stocked the fridge accordingly. On this particular day, the fridge seemed bare, and the only vegetable there was drumsticks. There was absolutely nothing else. I was dreading the thought of making lunch that only had drumsticks. But my mother's knack for making a curry out of anything amazes me. I guess that's what mothers are all about. Waving their invisible wands and cooking with the most mundane ingredients and turning them into a delicious meal.

Drumstick and Tur daal (aka pigeon pea) curry (Saango ani daalechi kadhi) is a tasty treat that goes well with steamed rice and a pickle or fried fish. This is a traditional Mangalorean curry with coconut and spices. In fact there are many such unheard of combinations that are a regular feature in a Mangalorean household. You can make a similar curry with brinjals or eggplant instead of drumstick, other vegetable curries include different types of pulses, winter melon, bottle gourd, cauliflower etc that can be cooked with coconut, red chilly and other spices. More recipes on that later. For now I'd say, this is a must try for people who like coconut based curries.

Recipe credit: Cecilia Sequeira

Ingredients:

1. Drumstick - 3 nos
2. Tur Daal (pigeon peas) - 1/2 cup
3. Tomatoes - 2 medium

Grind the below mentioned ingredients with water:

1. Coconut - 1 cup, grated
2. Onion - 1 small (roughly chopped)
3. Garlic - 2 flakes
4. Kashmiri red chillies - 3 nos
5. Cumin seeds (jeera) - 1/2 tsp
6. Mustard seeds (rai) - 1/2 tsp
7. Coriander seeds (dhania) - 1 tbsp
8. Tamarind - 1 small lime sized ball
9. Turmeric powder(haldi) - 1/2 tsp

Tempering:

1. Oil - 2 tbsp
2. Curry leaves - 10 -15 nos
3. Mustard seeds - 1 tsp

Method:

1. Cook the daal and tomatoes in an pan with 2 cups of water. If using a pressure cooker, let it cook for two whistles and switch off the flame.
2. Once the daal is cooked, add the ground masala, drumsticks and salt to the pan. Let it come to a boil and then add water as per the desired consistency. Let it cook for about 5 to 7 minutes.
3. For tempering, use a small pan, pour oil, when the oil is hot add the mustard seeds, when they stop crackling, put off the gas flame and add curry leaves.
4. Put this oil immediately into the pan containing the curry.
5. You can temper the curry just before or after you put off the gas flame.

Egg curry in coconut milk

I don't make egg curries very often. We like our eggs fried, in omelets or scrambled. But when your in a rush and have no time for an elaborate meal, this curry comes to your rescue. I got this recipe from my friend Allie, who makes this egg curry quite often. Her recipe calls for only four ingredients- garlic, East Indian bottle masala, coconut milk and boiled eggs. I know many may wonder, how can it be so easy or will it taste good enough. But I can assure you, having eaten this curry at her home a couple of times, it is delicious, specially when paired with hot steamed white or brown rice.

I make this curry a little differently. I add a few ingredients to make it more suitable to our palates at home. The original curry tastes coconuty and creamy, and has delicate flavor of spices. My variation makes it a little more spicy with the addition of green chillies and ginger and has onions and tomatoes. It is still one of the easiest things to make when in a rush or if you like eggs in a curry !

Recipe credit: Allison D'souza

Ingredients:

1. Boiled eggs - 8 nos
2. Onion - 1 large, finely chopped
3. Tomato - 1 large, finely chopped
4. Green chilly - 4 nos, finely chopped
5. Garlic - 8 falkes, minced
6. Ginger - 1 inch piece, minced
7. East Indian bottle masala - 1 and 1/2 tbsp
8. Salt - to taste
9. Oil - as needed

Method:

1. Heat oil in a pan, add onion and garlic, fry till brown. Then add ginger and green chillies and continue sautéing for a minute.
2. Add the tomatoes and salt and continue sautéing till they turn mushy. 
3. Once the tomatoes look done, add the bottle masala. Mix it and slowly add the coconut milk.
4. When the curry comes to a boil add the boiled eggs. After about three minutes switch off the flame. 

How to boil eggs:

1. Fill a pan or pot with enough water to cover the eggs. Gently ease the eggs into the pan.
2. Add a 1 tbsp salt and 2 tbsp vinegar to the water
3. Put the pan on the stove and let the water come to a boil. Lower the flame and let the eggs cook for five minutes.
4. After five minutes switch off the flame and let the eggs rest in the hot water for 12 minutes.
5. Wait for the eggs to cool down completely before cracking the shells. You may put the eggs in cold water, to fasten the process.
6. If the eggs are still hot or warm and you try to crack the shell open, they tend to break and you have egg white coming off with the shell. So be patient and gentle.

Plain red coconut curry - Bachelor curry

Goan and Mangalorean fish curries are famous and quite popular amongst foodies. Though I don't eat a lot of fish, I grew up in a house where fish curry and rice was a staple diet. My mum refused to cook separately for me, this was my mother's idea of tough love. :-) I learnt to eat the rice and curry without touching the fish. A strange but workable solution for all. Till date I enjoy fish curry and rice, minus the fish.

After I met Alex, I learnt to cook the plain red coconut curry from his dad. I was so happy to discover a curry that was so close to a fish curry, but minus the fish, unheard of in my mum's house.This curry uses all the same spices and instead of fish, you add a stock cube for the flavor. It is also known as the bachelor curry in Mangaloren cuisine. For picky fish eaters like me who love the coconut curry and prefer fried fish to curry fish, this is a super combo. Add a simple vegetable like cabbage or beans foogath,on the menu and you have a wholesome and delicious meal.

Recipe credit : Cyril Coutinho (Alex's dad)

Ingredients:

1. Onion (small) - 1 no
2. Tomato (small) - 1 no
3. Stock cube - 3 nos

For the masala:

1. Coconut - 200 grams
2. Kashmiri red chillies - 7 nos
3. Garlic - 7 cloves
4. Cumin seeds - 1 tsp
5. Coriander seeds - 1 tbsp
6. Turmeric powder - 1/2 tsp
7. Peppercorn - 1/2 tsp
8. Onion (small) - 1 nos
9. Tamarind - a marble sized ball 

Method:

1. Slice the onion and tomato. Add salt to the onion and mix and keep aside.
2. Grind to a fine paste all ingredients mentioned under, for the masala.
3. In a pan, place the salted onion, sliced tomato and the masala, bring this to a boil. Add about two cups of water, and cook on low flame for about 25 to 30 mins.
4. Add the stock cube five minutes before putting off the stove.
5. You may add drumsticks for additional flavor.

Beef Curry (Kerala Style)

This is my first post this year. And the last time I posted was over six months ago. A lot has happened in those six months. Phew! I did move cities. And in the new city - Cebu, I moved twice. So there has been a lot going on. Including a month and a half in Mumbai. :-) So last year was a lot of travelling, hopefully this year we will travel for leisure. Well that is one of my goals anyway. To travel and explore Philippines. It is a beautiful country with gorgeous beaches, awesome food choices and friendly people. What more could a traveler ask for. So here's hoping that I make my goal a reality. And let's say amen to that.

Now coming back to the recipe below, which by the way has no connection whatsoever to my ramblings above, is one of my all time favorites. Of all the recipes that have been sitting in my drafts for ages, I was surprised to see this one, wondering why its hasn't been posted yet. This dish makes a fairly regular appearance in my elder sister's (Anita) home. And obviously if I am visiting is a part of the menu for one of the meals. Anita learnt this recipe from her elder sister-in-law Leena chechi many moons ago. What I particularly like about this preparation is the number of spices that come together to create this delightful spicy curry. As always, please use the number of chillies, cinnamon and peppercorns as per your spice tolerance. You may also use your discretion in using ginger and garlic. This dish is fiery hot if prepared with the exact measurements given below. Enjoy!

Ingredients:

1. Beef - 1 kg (cubed into 1 inch pieces)
2. Oil - 3 -4 tbsp (as required)
3. Mustard seeds - 2 tsp
4. Curry leaves - 3 sprigs (roughly 25 leaves)
5. Onions - 3 big sized (roughly chopped)
6. Green chilly - 4 nos ( roughly chopped)
7. Garlic - 25 flakes (finely chopped)
8. Ginger - 2 and 1/2 inch piece (finely chopped)
9. Red Chilly powder - 1and 1/2 tsp
10. Turmeric powder - 1 tsp
11. Coriander powder - 2 and 1/2 tbsp
12. Bay leaves - 3 nos
13. Vinegar - 1 and 1/2 tbsp
14. Methi (fenugreek) seeds - 1/4 tsp (roasted and ground)
15. Coconut - 1 and 1/2 cup (thinly sliced into 1/2 inch bits)

Spice Mix coarsely ground:

1. Cinnamon - 7 one inch sticks
2. Cloves - 6 nos
3. Cardamom - 6 nos
4. Cumin - 1 tsp
5. Aniseed (Saunf) - 1 tsp
6. Peppercorns - 10 nos

Method:

1. Wash and drain the meat. Apply salt and keep aside.
2. Heat oil in a pan, add mustard seeds, when they stop spluttering, add the curry leaves, onions and green chilies. Fry till the onion becomes brown.
3. Add the chopped ginger and garlic, and continue frying for another 2-3 minutes.
4. Add the ground spice mix, the powders, bay leaves, meat and vinegar. Mix well.
5. Cook till the meat is done. This should take about twenty to thirty minutes depending on how tender the meat is.
6. While the meat is cooking, fry the coconut bits in oil till they change the color. Add a pinch of turmeric powder to this. Keep this aside.
7. Dry roast the methi seeds and and powder it. You can use a rolling pin or a mortar and pestle to do this.
8. When the meat is cooked, adjust the consistency of the curry. It should ideally be a thick gravy. Add the fried coconut and methi powder. Mix well. Put off the flame after about two minutes.

This curry goes well with steamed rice, appams and dosas.

Prawns and Okra in coconut curry (Caldeen/ Caldine curry)

Prawns are a favorite at home. My husband, son and I are crazy about prawns. The bigger the better!

I have always found it difficult to buy fish in Mumbai. Either my MIL or my mother would buy fish for me. We are not particularly fond of fish but prawns are a different story altogether. The whole idea of going to the fish market is not a happy prospect. I'll spare the details of why that might be, as I might ruin the dish or your appetite. I have never considered buying fish at the super-market as my mum always believed that fish from a super mart is not as fresh as one would get in a fish market where the fish mongers get fresh produce from the Sassoon docks. "Who knows how long they have been lying there on the bed of ice!" she'd say. So the thought of buying fish or meat from a super market never really crept into my head.

But it's quite different here. I have no idea where to buy fresh fish and meats from. So super market it is. Today's recipe is the easiest thing to cook after steamed rice.The flavors are simple yet delightful.There are no complicated spices and no fancy frills. A simple dish cooked simply. If you are a novice at cooking this recipe is an absolute must try. And if you are a seasoned cook you must try this recipe on a day you don't want to cook a long drawn and complicated meal. And if your somewhere in between, well what can I say except "try it to see how good it is."

Ingredients

1. Prawns - 10 nos
2. Okra (long) - 5 nos
3. Onion (medium) - 1 no
4. Green chilly - 1 no
5. Vinegar - 1/2 tbsp
6. Coconut milk - 150 ml
7. Water - 150 ml
8. Oil - as required
9. Salt - to taste

Spice mix

1. Cumin powder - 1/2 tsp
2. Pepper powder - 1/2 tsp
3. Turmeric powder - 1/2 tsp

Method

1. Clean and wash the prawns. Add 1/2 tsp salt and set aside. Wash and pat dry okra, cut into two inch pieces. Finely chop onions.
2. In a pan, pour oil and shallow fry prawns for one minutes on each side. 
3. Add the onions, mix well and let it fry in the pan for a minute, add the diced okra, after which add all the spice mix. Add the vinegar.
4. Mix well and let the whole mix fry for a minute or two. Add half the water and lower the flame. Add the slit green chilly.
5. Okra will take about 7-8 minutes to cook. Check to see if you need to add water so the food is not burnt.
6. Lastly add the coconut milk. Once it comes to a boil, check for salt, pepper and consistency. Put of the gas flame and serve hot.

This dish goes very well with steamed rice. Enjoy!

Coconut juice chicken curry

When I was a working professional (not too long ago :-)), I was always on the look out for recipes that could be cooked in minutes and were not too complicated to follow. My MIL (mum-in-law) is an excellent cook and has been an inspiration to me in more ways than one. She always made cooking seem an easy, effortless and enjoyable experience. I can certainly say this is the first recipe I borrowed from her after I got married and realized that I'd have to cook at least on weekends. How long could one live on take aways ! 

This chicken curry is simple to make, has delicate coconut flavors and is mildly spiced. This dish has a specific garam masala powder that comes in handy while cooking other stuff as well, specially meat. More recipes to follow that will have this garam masala powder.

Goes well with pulao or pao.

Garam Masala powder:
Jeera - 1 tbsp
Peppercorns - 1 tbsp
Cinnamon - 4 inches
Cardamom - 6 nos
Cloves - 15 nos
Turmeric - 1/2 tbsp
Grind to a powder.

Ingredients:
Chicken - 1 kg
Onions (Large) - 2 no (sliced finely)
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Garam masala pwd - 1 tbsp * (from above)
Green chillies - 2 nos (finely chopped)
Coconut milk - 2 cups
Vinegar - 1 tbsp
Oil - 2 tbsp
Salt - as per taste

Garnish: (optional)
Chopped coriander leaves

Method:
1) Cut the chicken into medium pieces. Wash the chicken, apply salt and keep aside.
2) Heat oil in a pan, fry sliced onions till brown. Add ginger garlic paste, fry well.
3) Add the chicken pieces, fry on high heat till the water evaporates. This rids the chicken of the raw taste.
4) Add the garam masala powder, and fry well.
5) Add 1 cup water and bring to a boil. Cook on slow flame till the chicken is cooked.
6) Add two slit green chillies, and vinegar. Lastly add coconut milk. Simmer for two mins, check for taste and spice. Garnish with coriander leaves.

Tomato Saar

When I was growing up Tomato Saar was a common curry made on a school day. It was an easy and yummy way out for my mum. Mostly we'd have fried fish or a dry vegetable as an accompaniment or as they say in Konkani "Tawndaak launk". What with three young daughters and a house to take care of ! My mother had a lot going on. I think we are so blessed with all the modern gadgets that are easily accessible today. Most house chores need a click of a button to get done.

Well, Tomato saar is essentially tomato curry and is as easy to make as pushing the button on your washing machine. On days when your fed up of daal, or its to tiresome to make coconut or yogurt curry, tomato saar can rescue you.

Tomato saar goes well with steamed rice.

Ingredients:
Tomatoes - 3 medium
Kashmiri Chillies - 3 nos
(Make 4 slits at the bottom of the tomato and along with the kashmiri chillies place in boiling water for five minutes. Keep aside.)

Garlic - 4 cloves
Cumin/ Jeera - 1/2 tsp
Mustard seeds/ rai - 1/2 tsp
Onion - 1 medium

1. Grind all the ingredients mentioned above.

Tempering:
Oil - 2 tbsp
Onion - 1 small (finely chopped)
Curry leaves - a few
Long green chillies - 2 finely chopped (optional)

2. In a pan, pour oil, add the curry leaves, onions and chillies.
3. Then add the ground paste, salt and fry well. Add a glass of water. Let it simmer for a couple of mins
4. Adjust seasoning and consistency according to your taste.
5. Garnish with finely chopped coriander leaves.

Typically tomato saar is watery, but if you'd like you can make it a little more thicker by adding less water.