Creamy mango chickpea curry

Meatless Monday? No Problem ! creamy mango chickpea curry

With this 30 minute out-of -this- world, high protein,  chickpea mango curry , you won’t miss the meat at ALL !

creamy mango chickpea curry

Let me clear up something before you freak out ,NO, these chillies  didn’t end up in this  curry!

These Chillies are from my garden. My husband maintains the herb and veggie garden , he brought them in, while I was trying to shoot the pictures.These  were too darn cute and  thought the colours would bring some life to this post.

creamy mango chickpea curry

I used  dried chickpeas . I soaked them in water the previous night , and pressure cooked it for 3 mins. But, canned chickpeas works well too.

We will be using whole spices namely, cloves , cardamom and cinnamon barks to flavour this dish, followed by ginger and garlic paste for fragrance and metabolism , then turmeric for color and antibacterial and anti-inflammatory properties, followed by chilli powder to cut the sweetness of the mangoes and richness of the coconut milk and coriander powder for binding/thickening this curry .

I try to incorporate  fresh, organic , wholesome produce as much as possible. I try and  avoid using  canned products, the only canned item that I am struggling to get rid off from my pantry is coconut- milk. This is because most of the fresh coconuts are imported  from Thailand and  Indonesia and  by the time they hit the Australian supermarket shelves the coconuts are already spoilt.

I personally think that , switching to whole foods  is not so much of an inconvenience, all that is required is a little bit of ‘Planning’ and an organised Pantry . Easier said than done, I know , but trust me , once you get used to eating clean , wholesome food , you will not go back to the canned stuff . Canned foods contain low quality produce, BPA (bisphenol) which is a toxic plastic coating to keep food fresh , high Sodium (Salt) content,and Aluminium  leakage, just name a few .So please avoid canned food items if you can.

Where were we? Umm..  yea the curry ,

This curry is sweet , mildly spiced  and  CREAMY  where the sweetness and the thickness comes from the mangoes , creaminess from chickpeas and the the luxurious taste and flavour from coconut  milk. If we are talking about curry and comfort this is it ! 🙂

Random thought – the whole spices mentioned above when roasted on low heat and ground is called –Garam (hot) masala – meaning, hot, aromatic spice mix. And, in saying that, there is no set- recipe for garam masala, combination of the spice differs from state to state, and also on individual’s preference and availability. But the base for most garam masala mix includes, Fennel, cinnamon, cardamom, cloves, peppercorns, star anise, bay leaf and dried red chillies. I will try to post a recipe for homemade garam masala the spice addiction way , shortly .

creamy mango chickpea curry

Creamy Mango Chickpea curry
Prep time
Cook time
Total time
This curry is sweet , mildly spiced and CREAMY where the sweetness and the thickness comes from the mangoes , the creaminess from the chickpeas and the the luxurious taste and flavour from coconut milk. If we are talking about curry and comfort this is it !
Recipe type: Lunch / Dinner
Cuisine: Indian
Serves: 4
  • 2 tbsp of Sunflower or vegetable oil
  • ½ tsp mustard seeds
  • 2 small cinnamon sticks (broken into small pieces )
  • 2 cloves
  • ½ tsp black mustard seeds (optional)
  • 2 cardamon pods, bruised
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp coriander powder
  • 1 sprig curry leaves (optional)
  • 1 cup chickpeas cooked /canned
  • ½ cup fresh ripe or frozen mangoes (thawed)
  • 1 medium red onion finely chopped
  • 2small tomato chopped
  • 2 cloves of garlic
  • 1 inch of ginger
  • 1 cup of coconut milk
  • Salt - according to taste .
  • 1 tsp lemon /lime juice
  1. Pressure cook the chickpeas for 3 mins ( 2 whistles ), please don't overcook as this will result in mushy chickpeas . If using canned chickpeas, wash and drain them and keep aside .
  2. Blend the onion ginger and garlic to a smooth paste .set aside .
  3. Blend the tomatoes until smooth .set aside .
  4. Heat oil in a non stick pan on medium heat , add curry leaves , mustard seeds , cinnamon , cloves and cardamom .Saute
  5. Add the Onion , ginger garlic paste , fry well for 3- 4 mins .
  6. Add the tomato puree , cook for 3 mins.
  7. Add turmeric powder , followed by chilli powder and coriander powder .Mix well .
  8. Add the mangoes, chickpeas and coconut milk and salt .Give it a stir and cook for 6 to 8 mins .
  9. Add Lemon /lime juice , stir and Garnish with cilantro (coriander leaves)
  10. Serve with rice , bread , or just spoon it into a bowl and serve with crusty bread on the side.
you can replace the spice with 1 tsp of store bought garam masala . Omit step 4 and add the garam masala powder in step 7 .


Peppercorn Mutton Fry

Peppercorn Goat (Mutton) fry

Lately I have been busy  with  attending my son’s school interviews,   soccer training  and so on . Can’t believe my  baby  is starting school next year. I will be jumping on  the bandwagon soon, hunting for school shoes ,uniforms ..err.. what else ?(GOOOgle ???)  ahh my life !!

Peppercorn Goat (Mutton) fry

Wait! Please don’t leave.. This post it not all about kids and school…

On that note, I wanted to ask you -Have you tried goat meat? NO?!!

May I just suggest that you do, coz, once you try you will fall in love with this tender, low cholesterol, highly nutritive red meat .We can tackle crocodile and kangaroo meat later 😉

A little about goat meat . Did you know that 70 %of the world’s population eat goat meat ? this is because , goat meat ( Mutton )is the most nutritious red meat , naturally lean and low in saturated fat and cholesterol, especially for people who are watching what they eat .

For the rest of us, who have tried and love cooking with goat meat, I have this mutton dish decoded for you .This recipe takes less than 20 mins in the pressure cooker.

On a side note, I prefer to cook with a pressure than a slow cooker. I love both and I have both , but, I am a huge fan of pressure cooker , not only  because of its  convenience to make healthier food in less time by preserving the   nutrition  and retaining the texture  , but also,  helps in  reducing  energy bill 🙂

Back to my recipe

If you are working mom   running short of time to provide quality meal for the family, this recipe will definitely come in handy.All you have to do is make some rice , saute all the ingredients  for this mutton recipe in the pressure cooker, put the lid on and cook for 10 mins and BAM! dinner is ready.

Peppercorn- Goat (Mutton)-fry

Few thing to note before we start;

Indian cooking is based on Ayurvedic principle , every little spice has a unique part to play , they are not used haphazardly but for a purpose , I am not going into details as this deserves its own post .But for this recipe,please take time in sautéing the spices and the ingredients in the order mentioned . This allows the flavour of the spices to infuse the oil for maximum taste . Please let the onions cook and  caramelise this will add a subtle sweetness to the curry and will cut the spiciness of the chilli powder /pepper . For a tangier version just squeeze half a lemon/lime  at the end .

Serves :4

cooking time :30 mins


500 g Goat meat*  cut into 1 inch pieces

1 medium onion finely chopped

1 sprig curry leaves

1 tbsp chopped coriander

2 cinnamon barks

2 cloves

1tsp fennel seeds

1 tbsp black peppercorns

1 tbsp Ginger garlic paste

1 tsp  chilli  powder* (1/2 tsp pepper powder for milder version )

½ tsp pepper powder

Salt  according to taste

1/3 cup sunflower  oil

½ tsp pepper powder

¾ cup of water

  1. Heat oil in the pressure cooker on medium flame. Add curry leaves, followed by fennel, cinnamon, cloves and black peppercorns. Close with a lid for 1 or 2 seconds as cloves and peppercorn may splutter.
  2. Open the lid, sauté the spices. Add onions.  Sauté well until onion is translucent and caramelised for about 3 to 4 mins.
  3. Add ginger garlic paste. Mix well for 1 min.
  4. Add chilli powder followed by salt .Mix well.
  5. Add the mutton pieces; mix well, until the masala is coated. Leave it to cook for 2 to 3 mins.
  6. Add ¾ of water, Mix to combine and close the pressure cooker.
  7. When the pressure starts building, put the weight on.
  8. Cook for 10mins. Remove and allow the pressure to settle.
  9. Open the lid and allow gravy to boil on a medium heat for 3 to 4 mins.
  10. Finish off with pepper powder and coriander leaves.

Tastes amazing with steamed rice, roti’s or even with a slice of wholemeal bread. Just serve it with plain / Greek yoghurt on the side

Additional Notes :

*Lean beef stir strips can be used instead of goat.

Highly recommend to  buy fresh goat meat from your local butcher  as frozen ones are imported from overseas .

Peppercorn Goat (Mutton) fry

Game Meat – Traditional Spatchcock Curry

Traditional -Spatchcock-curry

Let me  start with ..this curry will give you a run for your money !

Traditional -Spatchcock-curry

Coconut , cumin , garlic , onion and Sesame oil – if you like this combo .. then stick on . Although , I must admit that the flavour is a bit intense but tastes great !

I bring you my father-in –laws  spatchcock recipe .

You cannot  go wrong with this   basic  5 ingredients dish . Anyone can make  this  curry !! when I say anyone , there is a prerequisite  i.e. you should know how to use a food processor  . if you do , then read on .

Let’s go !


Traditional -Spatchcock-curry


1 kg Spatchcock *– chopped into medium pieces

Fresh coconut chopped  -1/2 cup

Cumin – ¼ cup

Garlic -5

Onion -2 medium sized  chopped roughly

Curry leave – 1 sprig

Sesame oil – ½ cup

Chili Powder -1 teaspoon

Turmeric – ½ teaspoon

Coriander Powder – 1 tablespoon

Salt – According to your taste

Coriander leaves – 1 sprig

Method :

1. Add coconut, cumin and garlic in the food processor, and grind it  to a coarse paste . Keep aside .

2.Grind onion to a paste .Keep aside .

3.Heat  oil  in the pressure  cooker ,  add curry leaves , followed by onion paste , sauté well

4.Now add the coconut , cumin and garlic paste , sauté  for 3 mins .

5.Add the spatchcock meat and sauté  for  2 mins .

6.add the chilli and turmeric powder , mix well. Add Salt .

7.Add ½ of water , mix well and place the lid  and cook for 10 mins .

8 . When the pressure is released ,open the lid and  on a medium flame cook the curry the excess water evaporates. ( you can omit this step  if you prefer  a bit of gravy ).

9.Add coriander leaves . Stir well . Serve this  with rice or Roti’s.

Additional Note :

Chicken can be used instead of spatchcock .

Egg Puffs


Nothing glorious like a warm savoury snack with a cup of tea (chai ) on a rainy day!


So ,With 2  freshly laid eggs  , I decided to bake Egg Puffs (hard boiled eggs stuffed in pastry )

Just to give this humble puff a makeover , I decided to jazz this up into a  braided version .

Nothing fancy here ,what we are talking here is puff pastry stuffed with boiled egg and caramelised onion . Yep ! couldn’t get easier  than that ,  unless you want to make the  pastry dough from scratch  , haha .

Egg -Puffs

I’m   going to keep my  filling simple  with boiled Eggs , sliced onions , ginger garlic paste, pepper, salt  and ohh, a pinch  of garam masala   , but, you can go crazy  and add your favourite ingredients . You can by all means use, cheese , spring onions , bacon , chicken, capsicums , mushroom ,  or even use scrambled eggs. Did I mention that this is a very easy and  forgiving  recipe to bake ?!

Egg -Puffs

Spread a sheet of defrosted puff pastry onto a baking tray , lined with baking sheet. Cut horizontal strips 1/3 of the way down the length of both sides of the pastry. Lay the boiled eggs topped with caramelised onion mixture down the centre, then fold in the sides of the dough like braid to cover the eggs. Bake until the pastry is browned and puffed.

You could very well serve this for  this for breakfast or Brunch . I  like to have these  as a afternoon snack with a hot cup of chai .

Random thought .. did you know that ‘Chai’ in Hindi means- Tea , not the spiced- up version , but just plain ‘Tea’. Spiced up version is called ‘Masala Chai’. That’s right ! masala  in everything 🙂


2 eggs, boiled and cut into halves

2 sheets of defrosted puff pastry

1 egg white

1 tsp water

2 tbsp unsalted butter

1 big onion sliced

1tsp ginger garlic paste

1/4 tsp garam masala

1/4 tsp turmeric

1/2 tsp pepper

salt according to taste.


  1. In a large non-stick pan, melt butter and sauté the onions until caramelised for 3-4 mins.
  2. Add ginger garlic paste and cook for 1 min.
  3. Add turmeric powder, pepper powder followed by garam masala. Mix well.
  4. Add the eggs, and mix gently to coat the onion mixture. Set aside and cool to room temperature.
  5. If using other ingredients like  Chicken , bacon ,mushroom, capsicum,  etc., just add them along with the onions and sauté for 2 -3 mins . Please take care not to overcook as we will be finishing this off in the oven.
  6. Heat oven to 200 degrees.
  7. In a small bowl, whisk egg white and water.
  8. Spread one sheet of puff pastry on a baking sheet . Trim the sides of the pastry to form slanting strips,Place  2 halves (1 egg ) topped with the onion mixture and braid using alternate strips to enclose the egg mixture . Repeat with other pastry sheet.
  9. Brush with egg wash and bake for 20- 25 mins or until browned .Enjoy with a hot cup of tea or coffee .



Spicy Tuna Curry

Calling  tuna lovers who are bored of eating tuna for salad, to try  this Tuna  Curry – which  is one of my  all-time favourites!


Canned  tuna , along with some basic spices is all that is required to make  this tasty dish.

I survived on Canned tuna ,yoghurt and  rice when I was in university . I am sure this tuna curry  will be your life saver  too  when you  are in need  of a quick fix !

As long as you have  the basic spices ,  this recipe shouldn’t take more than 10 mins to prepare.





1 can (425 gms) Tuna in spring water

1 medium onion , finely chopped

2 tomatoes, finely chopped

1 green or red chilli Chopped

1 tsp ginger garlic paste

1 sprig of curry leaves , roughly chopped (optional)

1/2 tsp turmeric powder

Salt , to taste

1/4 tsp chilli powder (optional)

1 tbsp coriander leaves , roughly chopped (optional)

1 tbps oil

1/2 tsp black mustard seeds(optional)


  1. Heat oil in a non- stick pan , add curry leaves , followed by mustard seeds, please watch out as  mustard seeds may splutter .
  2. Add chopped onion, saute  well,  until translucent.
  3. Add ginger garlic paste , saute well , add chopped chilli followed by turmeric powder. Mix well.
  4. Add chopped tomatoes  followed by salt and chilli powder. Mix well , cover and   cook for 3 mins .
  5. Add tuna and mix gently. Cook  for 6 to 8 mins until the water evaporates and the gravy becomes thick .Don’t stir too much as  fish can break up and become mushy.
  6. Add chopped coriander leaves , mix and serve with rice .

I beleive recipes are just guidelines not to be followed exactly , experiments with different ingredients.You can subsitute  pepper powder if you are allergic to chillies ,  parsley  instead of coriander leaves .  Basically, have fun  and  get inspired !



Easiest Ever Vegetable Biryani

Vegetable - Briyani

Vegetarian ? No worries.

Vegetable - Briyani

Why not try this simple vegetable biryani ,with full of flavour and textures . This is similar to my Mutton Biryani except that, this version relies on vegetables instead of meat .

Rice is one of weakness , I know, I lost my Paleo friends right there , But wait, hear me out,  first .

Rice keeps me full , satiated and above all no bloating. This works for me because I love rice and anything to do with rice , right from Risotto, Briyani’s, Fried rice , Kichidi ,Rice Pudding the list goes on .Basically I eat what feels right for me .

Rice is a grain that is usually allergy free and is a staple grain of more than fifty percent of the world’s population.And, as I far as I know, this fifty percent of the world’s population is way healthier than the rest who are deciding whether to eat rice or not .No pressure ; do what feels right for you .

Everything in moderation ,Remember?!

Vegetable Biryani

Vegetable - Biryani

Preparation time : 10 mins

Cooking time : 30 mins

Serves : 4

Ingredients :

Carrot – 1 medium sized chopped.

Potato – 1 medium sized , cubed.

Green beans – 10 to 15 , trimmed and cut into 3 pieces

1/2 cup frozen peas

Spanish Onion – 2 medium sized ,sliced.

Tomato -1 medium sized, chopped .

Ginger garlic paste – 2 tablespoons

Cloves -4

Cinnamon bark – 3

Bay leaves – 2

Star Anise – 1 or 2 ( optional)

Green chillies – 2 or more – depending upon your taste.

Mint leaves- ½ cup roughly chopped .

Coriander leaves – ¼ cup,roughly chopped.

Basmati rice– 3 cups (1 kg )

Sunflower oil – ½ cup

Ghee – 2 tablespoons

Salt – According to taste

Chilli Powder – ½ teaspoon – optional.

Lemon -1/2 a lemon juiced

Water – 4 ½ cups or reserved vegetable stock


1.Wash the rice , drain and set aside . Depending upon the quality and age of the basmati rice , soak it in water for 10 mins (I usually skip this step as I use India Gate Classic (aged ) Basmati rice )

2.Boil chopped carrot , beans and potato for 10 mins by adding 3 to 4 cups of water and a pinch of salt , until the vegetable are slightly cooked .Drain the vegetable and reserve the stock .

3.Meanwhile , heat the heavy bottomed pan and add oil and ghee .Season the oil with cinnamon, star anise , cloves and bay leaves. Watch out for the cloves, they may splutter .

4.Then add the sliced onions and sauté until the onion turns translucent , add a pinch of salt to the onions which will help to draw moisture out of the onions and quicken the sautéing process .Then add the green chillies , followed by ginger garlic paste , sauté for 2 or 3 seconds.Please take time to add the ingredients and saute for1 or 2 mins . This is important to diffuse flavour into the oil and enhances the taste.

5.Add handful of mint leaves , sauté well , followed by tomatoes . Cook the tomatoes for a 2 or 3 minutes until they are soft and mushy , this is going to be our gravy for the biryani .

6. Add cooked vegetables , mix well , add salt as required .

7. Place the washed rice in the rice cooker and add the prepared vegetable gravy. Mix well.

8.Add 4 ½ cups of water . Use the reserved stock instead of water .Mix well . check the seasoning ( this is where you add salt / chilli powder ).

9.Add a pinch of extra salt than you’d normally consume as the rice will absorb the salt.

10.Stir in lemon juice and the coriander leaves .Put the lid on and set it to cook.

11.when ready , add the frozen peas , mix the rice with a long handled wooden spoon from the bottom , please take care not to stir, but , to lift the rice from underneath and mix.

Serve with Onion or Cucumber Raita .

Onion Riata :

Onion -Tomato - Raita
Ingredients :

2 medium onion

1 tomato

1 small cucumber

1 green chilli (optional)

1 tsp of chopped coriander

1 tsp chopped mint

1 cup natural yoghurt.

1/4 cumin powder

1/2 tsp sugar.

Salt – according to taste .


1.Finely chop onion , tomato , cucumber and chilli .

2.In a bowl , beat the yoghurt until smooth .

3.Add cumin and sugar to the yoghurt and mix well.

4.Add the chopped onion , tomato , cucumber chilli , mint and coriander leaves and salt . Mix well.

Serve with Biryani or Pulao.

Fig , Potato & Cottage cheese koftas in Tomato Cashew Sauce


Creaminess of  cottage cheese and potato  , combined with the sweetness of  figs , balanced  with a hint of chillies  and finished off in  rich , tangy  tomato cashew-nut sauce. In other words , a must try !

Potato Cottage cheese  Koftas stuffed with Fig
– 1  (150 gms ) medium Potato boiled  and grated
– 100 gms cottage cheese  grated
– 1 tbsp  corn flour(for binding)
– ¼ tsp pepper powder
– pinch of  Salt
– 5 dried figs soaked  in hot  water
– 1 cup Sunflower Oil – to shallow fry  the koftas

Tomato Cashew nut sauce
– 2 medium tomatoes
– 2 green chillies
– 50gms roasted  cashews
– 1 tsp ginger  paste
– ½ teaspoon cumin seeds
– 1/2 tsp turmeric
– 1/2 chilli powder
– 1/2 coriander powder
– 1/2 tsp garam masala powder
– Salt according to taste
– 2 tbsp sunflower  oil
– 1 tbsp fresh Cream







  1. Combine grated potatoes and  cottage cheese , season with salt and pepper.Add Corn Flour and mix well . Knead to  a smooth dough .
  2. Drain the figs from water , pat dry and chop  finely
  3. Divide the dough into small portions . Roll each  portions into 1/2 inch balls .Dust your hands with corn flour  , take one portion at a  time and flatten the kofta . Fill the kofa with figs and roll it into a round ball.Repeat with the remaining koftas .
  4. Heat oil in a Wok , fry the kofta till golden brown , drain on paper towel
  5. Blend the tomatoes , cashews and chilies with little water  in a food processor to a smooth paste .
  6.  Heat oil in a non-stick pan , add cumin , let it splutter .
  7. Add, ginger paste and  fry well , now add tomato -cashew paste , mix well.Add a little water if the sauce is too thick .please use a long handled ladle or spoon to mix the sauce as  the tomato -cashew paste may splutter while cooking.
  8.  Add turmeric , chilli powder and coriander powder (Basic spice mixture). Mix well . Add a little  hot water if the sauce is too thick. Add garam masala powder .Mix Well. Bring the sauce to a boil ,then, reduce the flame and simmer the sauce  for 2 to 3 mins .
  9. The sauce is ready when the oil starts to surface on top .
  10. Just before serving add the koftas and gently coat with the  sauce .*
  11. Remove  from the heat and add fresh cream  , Garnish with chopped coriander and serve .IMG_1611

Spicy Prawn Cakes with Coriander dipping sauce

Coming at you  – Indian  Lemonade , Spicy Prawn  Cakes and Coriander Dipping sauce   – entrée sorted  !

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If you are coming over to my house for  lunch , what would I offer ?hmmm.. how about these spicy prawn cakes with coriander dipping sauce and Indian lemonade  for starters?

These Prawn balls are Sweet, Sour, hot and salty  with full of flavours of  chilli , lime, coriander and spring onions combined with the  fresh coriander dipping sauce to cut the bold flavours  and  just to tantalize the  taste buds  further , just serve this  with  Indian  Lemonade . SOLD !

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Spicy Prawn Cakes:

Preparation time: 15 mins

Cooking time : 15 mins

Makes : 8-10 Prawn balls


500 gms (1 lb) green (raw) Prawns

1 tbsp fish sauce

1 green chilli, chopped

2 cloves garlic, crushed

1/2 tsp turmeric

2 tbsp chopped coriander (Cilantro) roots and leaves

2 spring onions, finely sliced

plain flour (all – purpose flour)

Panko breadcrumbs

1 cup vegetable oil


1.Add the prawns , fish sauce, chilli, garlic, turmeric  and coriander in a food processor and process to a paste .

2.Fold in spring onions.

3.Shape prawn mixture into little balls , and roll in flour to coat lightly and then in panko bread crumbs.

4. Heat vegetable oil in a deep frying pan until hot. Add prawn balls and shallow fry until golden brown.Remove and drain on paper towels.

Serve with Coriander dipping sauce .

Coriander Dipping sauce:

3 cloves of garlic

2 green chillies(seeded and roughly chopped)

1 tbsp palm sugar

4 tbsp lime juice

3 tsp fish sauce

1 cup roughly chopped coriander (cilantro)


Place all the ingredients in a blender with 3 tbps of water  and blend until combined .

Pour into a small serving bowl .

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Easy Sura Puttu (Flaked Shark with Coconut )

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Saturday is market day at our household ,which I would  think would be the case with everyone Or maybe not .. not everyone is as excited as  my son ‘J’ who loves to play with ‘Diego ‘  a lab   he befriended, who belongs to one of the stall owners  at the markets . Shopping for local produce or not , we still go there,  so  he could spend some  time with  Diego . Talk about sleep sacrifice ..Yawn !

At the markets   , don’t know if it is seasonal or not ,   I was very excited to chance upon white shark at the fish monger’s .  I have been wanting to try this steamed – flaked shark dish , which is very famous in South – India called ‘Sura Puttu’ .

Now ,  this might not look like “I need a bowlful right now!” , but wait till you try this .You might wonder why you didn’t buy the whole fish (5 kg or more ?!) 🙂

Sorry , I get carried away sometimes..

Let me walk you through the steps.

Ingredients :

500 gms  white shark ( cleaned and washed )

I tbps chopped curry leaves

½ teaspoon black mustard seeds

2 medium spanish onions finely chopped

3 birds eye chillies  finely chopped *

½ cup of Freshly grated coconut

3 tbps of minced garlic

¼ cup Coconut Oil / Sunflower Oil.

1  teaspoons Turmeric Powder

Salt – According to taste

1 teaspoon of chopped cliantro

Directions :

1.Add the shark pieces to a pan , add 2 cups of water , along with ½ teaspoon of turmeric  and ¼ teaspoon of   salt and cook for 10 mins .Allow it to cool .Drain the water .

2.Remove the skin and separate the flesh from the bones . Now flake the fish using a fork  and leave it aside.

3.Heat oil  in the non stick pan , add the curry leaves and mustard seeds   ( please take care as it may splutter )followed by green chillies and  chopped onions , fry well  for 5 mins on a medium flame , a pinch of salt may be added to quicken  the cooking process  of the onions by drawing  the moistture out .

4.Add the minced garlic and fry for 3 to 4 mins (don’t forget to open the windows or have the air vent on )

5.Now add the flaked fish , mix well , it will be soggy at this stage , but this will dry out as we keep stiring .

6.Add the other  half of turmeric powder  and mix well for 3 or 4 mins .

7.Now add the grated coconut , mix well and cook for 5 more minutes .Check for seasoning , add more salt or turmeric if required (You can add a bit of turmeric  to cut out the fishy odour  or to enhance the colour of this dish – totally up to you ).

8.Add the chopped cilantro , mix well and Serve it with Rice or Roti’s (unleavened bread ).


Game meat – Quail (Kaadai )Fry

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Have you ever wondered why Quails ( Kaadai ) are not  served as a  part of the menu in restaurants if you are living  anywhere outside of south India ??

Is it because not many have tried this delicate bird?

Is it because it is mostly bones and less of meat?

Is it because, they are so tasty and flavourful that you can’t stop with  one or  2 ??

Or is it just me , with my  head floating around with these crazy questions ?!樂

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Whatever the reason, once  you’ve tried this  tender  meat  cooked in basic spices , onion gravy and a generous topping of freshly ground black pepper  you will change your mind about reaching for chicken  next time .

The dish by itself can be served as an entree, or as an accompaniment.

I have decided to pair this with my ever so simple but fluffy, fragrant coconut milk  rice aka Ghee rice .

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Ingredients :

6  Quails  , cleaned and halved .

¼ cup sesame oil *

1 tablespoon Pepper Powder

10 shallots or 2 medium onions ,chopped .

1 tablespoon   fresh Coriander , roughly chopped .

1  Tablespoon  fresh mint leaves, roughly chopped

2 tablespoon Ginger ,finely chopped

2 tablespoon Garlic , finely chopped

4 cloves

1 cinnamon bark

I bay leaf

1 teaspoon fennel seeds

Curry leaves – 2 tablespoons , roughly chopped .

1 teaspoon Coriander Powder

½ teaspoon turmeric Powder

¾  spoon  Chilli powder

1 – according to taste


1.Heat oil in a non -stick  Pan  , add fennel , cloves , cinnamon and bay leaf . Fry for  30 sec .

2.Add the chopped curry leaves , mint and coriander leaves  , stir for well .

3.Add ginger and garlic  fry for 1 minute , followed by the chopped   onion until  golden brown .

4.Add the meat and fry well for 2- 3 minutes . The key to this dish is to add the ingredient  step by step and frying / incorporating them well .please don’t be in a hurry and add  the ingredient all at once .

5.Now , add the turmeric  powder , stir well , followed by coriander powder and chilli powder . Mix well . Add Salt .

6.Add ¾ cup of hot water , Stir  well , cover with a lid   and cook  for 7 – 8 minutes . the Lid , add pepper powder and  Stir well  for 2 to 4 minutes on low flame  , until water evaporates.

8.Garnish with coriander leaves / curry leaves  and Serve .

Best enjoyed with rice / rotis.

Additional notes :

*Sesame oil is KEY in the signature flavour of this dish. You can use sunflower /vegetable oil , but  the recipe will not taste the same. You can find it in the Asian section of grocery stores.