Marthandam country chicken and egg curry

Ingredients

Country chicken 500 gms

Onion 1

Tomato 1

Ginger garlic paste 1 tbsp

Curry leaf 2 sprigs

Boiled Eggs 4

Dry red chilli 2

Fennel seeds ½ tsp

Bay leaf 1

Cinnamon 1

Cloves 2

Coconut grated ¼ cup +fennel seeds ½ tsp( grind together to smooth paste)

Salt and oil as required

For marination 

Turmeric powder ½ tsp

Chilli powder 2 tsp

Ginger garlic paste 1 tsp

Lemon juice 1 tbsp

Marinate chicken with the above items for 1 hour

To grind

Onion 1

Pepper corns 1 tsp

Cumin seeds 1 tsp

Fennel seeds 1 tsp

Dry roast and grind to a smooth paste

Preparation

1.      In a pressure pan add oil, dry red chilli, fennel seeds, bay leaf, cinnamon, cloves, curry leaf, onion and ginger garlic paste. Saute well

2.      Add marinated chicken and salt

3.      Add 1 cup water and pressure cook for 3-4 whistles

4.      Once the pressure settles down add ground paste, tomato and coconut paste

5.      Allow it to boil

6.      Make small pricks on boiled eggs and add eggs to the boiling gravy

7.      Simmer the flame for 3 minutes

8.      Turn off the flame

9.      Keep aside for egg to absorb the masala

Serve with rice

Marthandam roast n’ ground mutton curry(varutharacha kari kulambu)

Ingredients

Mutton 250 gms

Onion 1

Green chilli 2

Tomato 1

To grind

Coconut grated ½ cup

Garlic 10

Small onion 6

Pepper corns 1 tsp

Dry red chilli 2

Coriander seeds 1 tbsp

Cumin seeds 1 tsp

Fennel seeds 1 tsp

Roast the above ingredients in  a tsp of oil and ground to a fine paste with water

For tempering

Mustard seeds ½ tsp

Curry leaf 2 sprigs

Dry red chilli 2

Small onion 5

Oil and salt as required

Preparation

1.     Pressure cook mutton with salt and turmeric powder for 5-6 whistles.keep aside

2.     In a pan add chopped onion,green chilli and tomato.saute well

3.     Add cooked mutton,ground masala and tempered items

4.     Allow it to boil

5.     Serve with rice

Marthandam Chicken chops

Ingredients

Chicken ¼ kg

Ginger 1 inch

Garlic 6 pods

Coconut grated 4 tbsp

Coriander seeds 1 tbsp

Peppercorns 1 tbsp

Dry red chilli 2

Fennel seeds 1 tsp

Cumin seeds 1 tsp

Turmeric powder 1//2 tsp

Oil and water as required

Preparation

1.     In a pan add oil and roast coriander seeds,pepper corns,dry red chilli,cumin seeds and fennel seeds.keep aside

2.     Then add oil and roast coconut,ginger and garlic

3.     Now make paste of the roasted items by adding little water

4.     In a pan add oil,chicken,turmeric powder,salt and ground masala paste and ¼ cup of water

5.     Cook till water dries up

6.     Turn off the flame and allow it to cool

7.     Deep fry  the chicken pieces till crispy in low flame

8.     Do not cook in high flame,coconut may get burnt

Serve hot

Nagercoil Pepper Mutton Curry(Milagu Kari Kulambu)

Ingredients

Mutton 300 gms

Onion chopped 2

Tomato chopped 2

Ginger garlic paste 3 tsp

Green chilli 4

Turmeric powder ½ tsp

Pepper powder 3 tsp

Coriander powder 2 tsp

Curry leaves 2 sprigs

Garam masala 1 tsp

Salt and oil as required

Preparation

1.      Clean and marinate mutton pieces with turmeric powder and 1 tsp of ginger garlic paste for ½ hr

2.      In a pressure cooker add oil and chopped onion.saute well

3.      Add ginger garlic paste and slit green chillies.saute well

4.      Add coriander powder,pepper powder,salt  and 2 tbsp of water

5.      Add tomatoes and cook till it blends

6.      Add marinated mutton pieces and sauté well

7.      Add a cup of water and cook till 6-7 whistles or mutton is done

8.      Once the pressure settles down add garam masala and curry leaves

9.      Allow it to boil once

Serve with rice.goes well with rotis or briyani

Kanyakumari chicken briyani

Ingredients

Basmati rice 2 ½ cups

Chicken ½ kg

Onion 2

Tomato 2

Garlic 5 cloves

Ginger 1 inch

Green chilli 2

Garam masala 1 tbsp

Curd 4 tbsp

Turmeric  powder ½ tsp

Pepper powder 2 tsp

Coriander n mint leaves ½ cup

Chilli powder 1 tsp

Lemon juice 4 tsp

Cloves 2

Cinnamon 1

Cardamom 2

Ghee ½ cup

Salt as required

Preparation

1.      Wash and soak rice in water for 15 minutes

2.      Clean the chicken pieces and keep aside

3.      Make a fine paste of green chilli,garlic and ginger

4.      In a pan add ghee, cloves,cardamom,cinnamom and chopped onions.

5.      Add turmeric powder,chilli powder,pepper powder,garam masala,salt  and the chicken pieces

6.      Cook till the water oozes out of chicken dries up

7.      Add tomatoes and coriander mint leaves

8.      Once the tomatoes blend well with masalas and curd.cook till everything dries up

9.      Discard the water and add the rice.fry for 2 minutes

10.  Add about 5 cups of water and cook in low moderate heat for  10-15 minutes till rice is tenderly cooked

11.  Finally add the lemon juice

Serve hot with raita or chicken curry

Nagercoil Seer fish masala fry (vanjiram meen masala varuval)

Ingredients

Neimeen 250 gms

Onion diced 2

Ginger garlic paste 1 tsp

Garam masala

1 tsp

Chilli powder 1 tsp

Capsium small 1 

Corn flour 1 tbsp

Egg 1

Tomato sauce 1 tbsp

Lemon juice 1 tsp

Oil and salt as required

Preparation

1.      Clean and marinate the fish pieces with lemon juice,corn flour,egg and salt for 1 hr in refrigerator

2.      In a pan add oil and fry the marinated fish pieces and keep aside

3.      In a pan add oil,onions and capsicum,saute well

4.      Add gingergarlic paste,chilli powder ans salt.saute well

5.      Add little water and tomato sauce

6.      Once it starts boiling add garam masala and fried fish pieces

7.      Cook till masala coats well in fish and dries up

Serve hot with pulao,briyani or roti

Marthandam Chicken Curry

Ingredients

Chicken ¼ kg

Garlic 3 pods

Ginger ¼ tsp

Green chilli 1

Onion 1

Tomato 1

Turmeric powder ¼ tsp

Cumin powder ½ tsp

Coriander powder 1 tsp

Garam masala ¼ tsp
coconut milk ¼ cup

Salt and oil as required

Preparation

1.      In a pan add oil,onion,green chilli,ginger and garlic.saute well

2.      Add tomatoes and cook till it blends well

3.      Add chicken and saute well

4.      Add  turmeric powder,garam masala,coriander powder,cumin powder and salt

5.      Add required water

6.      Cook till the chicken is done

7.      Finally add coconut milk and cook for 2 min

Serve hot with rice

Marthandam Sardine Fish Curry (Matthi Meen Kulambu)

Ingredients

Sardine 500 Gms

Chilli powder 1 tsp

Coriander powder 2 tsp

Turmeric powder ½ tsp

Small onions 5

Ginger 1 inch

Onions chopped 1

Tomato 1

Green chilli 2

Curry leaves 1 sprig

Tamarind extract 1 cup

Oil and salt as required

Preparations

1.      Clean the sardine. Remove  the head and tail portion

2.      Pound small onion and ginger

3.      In a pan add oil, chopped onions,tomato,curry leaves and green chilli

4.      Add the pounded small onions and ginger

5.      Add  tamarind extract, chilli powder, turmeric powder, coriander powder salt and required water

6.      Allow it to boil

7.      Once the curry starts boiling add the fish

8.      Cook till the fish is done

Serve with rice or parottas

Nagercoil fish curry (vanjiram meen kulambu)

Ingredients

Fish pieces 200 Gms

Onion 1

Ginger chopped 1 tsp

Garlic 10 pods

Tomato chopped 1

Coconut grated ½ cup

Green chilli 2

Tamarind extract 1 cup

Coriander powder 1 tbsp

Chilli powder1 tbsp

Turmeric powder ½ tsp

Fenugreek seeds 1 tsp

Salt and oil as required

Curry leaves 1 sprig

Preparations

1.      Cut the fish into cubes and wash it

2.      Extract milk from the coconut.

3.      In a pan add oil fenugreek seeds, curry leaves, onion, split green chillies, garlic and ginger. sauté them well

4.      Add turmeric powder, chilli powder, coriander  powder and sauté again

5.      Now add the second extract of coconut milk, chopped tomatoes and fish pieces

6.      Once the fish is done, add  the tamarind extract ,salt and allow to boil

7.      Finally add  first extract of coconut milk and turn off the flame

             Serve with rice

Nagercoil hot chicken (kozhikaal varuval)

Ingredients

Chicken drumstick pieces 4

Onion lengthwise cut 1 cup

Ginger garlic paste 1 tsp

Chilli powder 1 tbsp

Coriander powder 1 tsp

Garam masala powder 1 tsp

Turmeric powder 1 tsp

Lemon 1 tbsp

Water 2 tbsp

Salt and oil as required

Preparations

1.      Make a paste of chilli powder, coriander powder, turmeric powder,garam masala and salt with lemon juice and water

2.      Make slits on the chicken pieces and marinate it with the above paste overnight

3.      In a pan add oil, ginger garlic paste and onions. sauté it well

4.      Add the marinated chicken pieces and cook in medium low heat

5.      Cook till the outer layer turns crispy and the meat inside also cooks well

             Serve with rotis and briyani

Kanyakumari Fish Curry

Fish curry is one of the traditional dish of this cuisine. Most of all this cuisine resembles the authentic Kerala cuisine. This is mainly served as a main course in the hotels of Kanyakumari.

INGREDIENTS

Fish pieces                                    500 Gms

Onion chopped                             1 cup

Coconut grated                             1 cup

Garlic                                           6

Ginger                                          1 inch

Tomatoes                                     2

Poppy seeds                                1 tsp

Lemon                                         2

Tamarind extract                          1 cup

Coriander powder                       1 tsp

Chilli powder                              2 tsp

Mustard seeds                            ½ tsp

Cumin seeds                               ½ tsp

Fenugreek seeds                        ½ tsp

Curry leaves                              1 sprig

Oil and salt as required

Preparations

1. Clean the fish pieces and marinate it with lemon juice and salt for ½ hr

2. Make a fine paste of coconut, ginger, garlic, tomatoes and poppy seeds

3. In a pan add mustard, cumin seeds, fenugreek seeds, onion and sauté them well

4. Then add turmeric powder, chilli powder, coriander powder and again sauté them

5. Add coconut paste, tamarind extract, salt and required water. Allow it to boil

6. Now add the marinated fish pieces and wait for the fish to cook.

Serve hot