Dharmapuri Fish Curry

Ingredients

Fish 1 kg

Tamarind extract 1 cup

Salt and oil as required

Masala for marination

Small onions 1 cup

Coriander seeds 3 tsp

Cinnamon 2

Cloves 2

Cardamom 2

Chilli powder 3 tsp

For seasoning

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Curry leaves 2 sprigs

Dry red chilli 4

Garlic 5 pods

Preparation

1.      Grind the ingredients of marination masala together

2.      Clean the fish pices and marinate the fish pieces with the masala for ½ hr

3.      In a pan add oil,mustard seeds,cumin seeds,curry leaves,garlic and dry red chilli

4.      Add tamarind extract and salt. bring it to boil

5.      Add the marinated fish pieces and close the pan lid

6.      Cook till fish is done

Serve with rice,idli,dosa,appam

Chennai Hot Mutton Curry

Ingredients

Mutton ¼ kg

Green chilli 5

Onion 1

Tomato 2

Garlic 10

Ginger 1 inch

Lemon juice 1 tsp

Salt and oil as required

Preparation

1.      Grind onion,tomatoes,green chilli,garlic and ginger to a fine paste

2.      In pressure cooker add oil and ground masala.saute well

3.      Add mutton pieces and saute it

4.      Add salt and required water.

5.      Once it starts boiling ,close the lid and cook for 5 whistles

6.      Once it is done transfer the contents to a pan and boil it till desired consistency

7.      Turn off the flame

8.      Add lemon juice

Serve with rice

Vellore Mutton Masala

Ingredients

Mutton ½ kg

Onion 1

Cashew 10

Tomato sauce ¼ cup

Curd 1 cup

Cumin seeds 1 tsp

Pepper  corns 1 tsp

Cardamom 1

Cinnamon 1

Dry red chilli 10

Bay leaf 1

Garam masala 1 tsp

Salt and oil as required

Preparation

1.      Make a paste of cumin seeds,pepper corns,bay leaf,dry red chilli,cinnamon and cardamom

2.      Clean and marinate the mutton pieces with the above paste,garam masala,salt and curd for ½ hour in refrigerator

3.      Pressure cook the marinated mutton pieces for 5 whistles

4.      Make a paste of cashew and keep aside

5.      In  a pan add oil and chopped onions.saute well

6.      Add tomato sauce,cashew paste and salt

7.      Once the gravy starts boiling add the cooked meat and cook till it dries up

Serve with rotis,naans and briyani