A meal without a piece of fish is rarely seen in Kerala as we all know. My Amma makes fish curry daily at home and though I have it daily I never found a small difference the taste remains the same throughout
If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
Rani's Kitchen Magic - Experience the magic, magic in the making...
Mix the ingredients mentioned under ' For Curry Paste' in warm water and keep it aside. Heat Oil in a Earthenware or a Deep Pan, splutter Mustard seeds, Fenugreek seeds and Curry Leaves in medium flame
Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned. Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown. 20 fresh curry leaves. 20 fresh curry leaves
Kerala chicken curry recipe, how to make nadan kerala chicken curry. Kerala Puttu. This chicken curry is almost similar to my nadan chicken curry, the slight difference is that some tomatoes are pureed and the outcome is a rich and thick gravy