Hello There, you food lovers. I love being connected to various food lovers, chefs, home cooks and food bloggers across the world. This journey has given me a chance to know lots of wonderful people, new techniques, tips and methods. One such awesome blogger is Ria and I love her blog. This recipe is from her blog. I have made my twists and it is a keeper recipe. But yes if you are against deep frying then this recipe is not for you. Still I would insist you try it at least once.


Chicken- 1/2 kg

Onions – 4-5 medium

Tomatoes – 2 big

Ginger- Garlic Paste – 2 tblspn

Red Chilly Powder – 2 tblspn

Turmeric Powder – 1/2 tsp

Coriander Powder – 1 tblspn

Garam Masala – 1 tblspn

Curry Leaves – 2 stems

Mustard Seeds – 1 tsp

Salt to taste

Oil for deep frying + 2 tblspn

Water as required


  1. In a pressure cooker take cleaned chicken pieces, ginger-garlic paste,onions, tomato, chilly powder, coriander powder, turmeric powder, garam masala and salt.20171007_192714
  2. Pressure cook for 1 whistle.20171007_201659
  3. Heat oil for deep frying. Splutter mustard seeds and lots of curry leaves. Take the chicken pieces along with the onions and tomato and deep fry till golden brown. 20171007_20022620171007_202004
  4. Put these pieces back to the pressure cooker and mix well.
  5. 20171007_203412Add water and adjust salt if you want a thick gravy.
  6. Let the masala coat the chicken and cook for another 5 minutes by mixing well. Make sure not to break the pieces.20171007_205723

Serve hot with phulkas or rice.



3Hey there. Do you love being busy ? Or do you like a normal paced routine? What happens when all of sudden your pace is increased or shall I say when you are suddenly very busy. Yes, I am running around like a headless chicken. So much in hand that unable to dig out time to blog.

Even when I cook something I am failing to click pictures. But I am not complaining. Being busy is good. Being busy means that you have work. Being busy means people appreciate your efforts. And I love putting more efforts. But these days my little one is cranky. You know how two year old’s are, right? Hence, I try not to open my laptop and sit and play with him.

Today’s post is a quick one. It is healthy and your dose of protein. Plus it has cheese so added bonus right? Did I say I do not like cheese? But if it is hidden like this then my little one and I don’t mind.


Eggs- 2 big

Onion – 1 small finely chopped

Red Chilly powder – 1/2 tsp (you can use green chilly too)

Curry Leaves – 1 stem

Grated Cheese – 2-4 tblspn (I used the regular processed cheese)

Oil – 2 tblspn + for pan frying omelette

Salt to taste


  1. Take a pan and add oil.
  2. Add chopped onions and saute till the raw smell leaves or the onions turns light golden color.
  3. Add curry leaves and saute.
  4. Add chilly powder and salt and saute well.
  5. Switch off the flame.
  6. In a bowl crack open the eggs.
  7. Beat them lightly.
  8. Add the cooked onion mixture and beat well.
  9. Heat the pan with oil greasing.
  10. Pour the egg mixture and spread.
  11. Put the grated cheese in or directly grate evenly over the omelette.
  12. Cover with a lid and cook on low flame.
  13. After a minute, turn to other side.
  14. Cover and cook for another minute.
  15. Remove from flame and cut as per your desired shape.

Enjoy with hot rotis or rice or even bread. Till next time take care.



Hello There. Hope you all are doing good. Today I am here with a fish recipe. I reflected on my blog and realized I don’t have many fish recipes. No particular reason for that though. In Kerala fish is staple food. I know many people who cannot have lunch and/.or dinner without fish.

If you are looking for variety combination for your fried fish then this recipe is for you. It has freshly grounded pepper along with aromatic curry leaves. Just basic ingredients and you will get a spicy and yummy fish.


Pomfret Fish – 2 (cleaned and slit for the marination)

Shallots – 4-5

Curry Leaves – 5-6 stems

Black pepper corn- 1 tblspn

Oil – for shallow frying

Salt to taste


  1. In a blender, blend together shallots, curry leaves, pepper corn and salt.
  2. Take this paste and marinate the wish.
  3. Let it marinate for 30 minutes.
  4. Heat a griddle and pour some oil for shallow frying.
  5. Place the marinated fish and fry on both sides till crispy.

Serve with rice. The freshly grounded pepper gives the necessary heat that is perfectly complimented with fish. The fragrant curry leaves gives a nice aroma also adds to the flavor. The shallots provide the necessary moisture to the fish when fried and does not let it go dry.




1Hello. Again I had to take a short break from blogging. Not that I wanted but I was caught in lots of work and sickness that I just couldn’t manage to write up a post. But it didn’t mean I was away from kitchen. For daily updates and stories do follow me on Instagram. I go by the name “Yeleena Thomas Foodie”.

So today’s recipe is Mangalorean Chicken Ghee Roast. It is by a lovely lady who blogs at The Big Sweet Tooth. I get easily bored with one type of preparation. I still know homes where all the same dishes are continuing from many years. Not that it is wrong but it is not my cup of tea. I need variation. One ingredient can be prepared in many ways. And I love to explore that. Hence I tried Rafeeda’s recipe and it turned out to be wonderful. I just tweaked the recipe a little bit according to ingredients I had at hand and the taste.

Do try this recipe when you have guests at home. Or when you are bored of your regular chicken curry.

  • 6 tsp ghee, separated
  • Tamarind Paste – 1 tblspn
  • 1 tsp sugar (if required)
  • Salt to taste
  • 1 kg chicken, cut into small pieces
  • ½ cup yogurt
  • 1 tsp chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp ginger garlic paste
  • 1 tbsp coriander powder
  • ½ tsp pepper powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • 4 Kashmiri chilli
  • 4 round dried chilli
  • 2 tbsp coriander seeds
  • 1 whole bulb garlic, peeled
  • 1 inch pc ginger
  • 1 tbsp fennel seeds
  • ¼ tsp cumin seeds
  • ⅛ tsp fenugreek seeds
  • 1 inch cinnamon stick
  • 4 cloves
  1. Marinate the chicken with the marination paste and set aside for at least half an hour.
  2. Heat a tsp of ghee and add all the “for roasting” ingredients. Roast for a few minutes till a nice smell comes.
  3. Add ½ cup of water and boil till the chillies become soft. Allow to cool.
  4. Add tamarind paste into the roasted mixture and grind into a smooth paste.
  5. In a wide saucepan, add the chicken along with the marinade and cook till it is almost done.
  6. Meanwhile, in another saucepan, heat the remaining ghee. Add the paste and cook till the ghee floats up. Keep sauteing to avoid sticking at the bottom.
  7. Add the chicken along with its stock into this post and cook on low flame till the chicken is completely done and the sauce thickens. Adjust the salt. In case sour, add a pinch of sugar to adjust.
  8. Garnish with coriander leaves and serve hot.

Enjoy. Till we meet next time eat healthy and smile a lot. 3


Christmas is soon approaching and the air is all charged up and chrismasy ( i don’t think that’s a word). The houses are decorated with festive lights the shops are decorated. In fact yesterday when I was on my way back home from office the street lights were not on yet but it wasn’t dark since the sides of the roads, trees, all were decorated with lights.

Growing up Christmas used to be special. On this day our house used to be full of guests. One group leaves and other group joins. Mom was never out of the kitchen. My mom is famous for her delicious cooking and dad, my brother and myself used to flaunt her cooking. Dad’s friends and colleagues, mom’s friends and colleagues, brothers friends and my friends used to gather on this particular day. Not to forget our friendly neighbors. So it was a big celebration when it is Christmas. Especially in that part of the world it is very cold. Everyone used to come with 2 -3 layering of clothes and sweaters. But once inside the house it was warm from the cooking and the happy guests.

Anyways coming to today’s recipe is simple fried prawns. Now at my parents house we never purchased prawns. But we purchase it once in a while and I try to explore the options. This is a very simple masala prawns. It is a perfect side dish or a starter for your Christmas party.


Prawns – 4-5

Ginger-Garlic Paste – 1 tsp

Red Chilly powder – 1 tsp

Coriander Powder – 1/4 tsp

Black Pepper powder – 1/2 tsp

Lemon Juice – 1 tblspn

Oil for frying

Salt to taste


  1. Make a paste of ginger-garlic, coriander, chilly, pepper, salt and lemon juice.
  2. De-vein and clean the prawns properly.
  3. Marinate the prawns with the paste and keep it in fridge for half an hour.
  4. Heat oil in a pan.
  5. Place the marinated prawns and fry on both sides for 3-4 minutes.

Serve it with some salad or as a side for rice. 2


This is definitely a small world. A world brought together by social media and connecting people and their interests. Today’s post is a guest post by a very talented and humble cook. She’s hard working lady who is very passionate about cooking. Her blog will get you interested with her simplicity that is reflected in her writing. She is an avid sky watcher. She is keen enough to notice the shapes and patterns that the blue sky clouds forms. Loves to have a treasure of books.

I requested her for a recipe that is core to the Malabar region. And she granted my wish and wow what a recipe. I hope you will love to try out this recipe for Christmas.

Introducing Rafeeda from “The Big Sweet Tooth“. Do visit her lovely blog as it is a bouquet of every cuisine.Over to Rafeeda.


Hello to all the wonderful readers of Yeleena’s space…

It is my pleasure to be doing a guest post for Yeleena. First of all, I apologize for being very late with my post since I got stuck up with a lot of matters and was not able to give my full concentration of the guest post. Even now, if I am being sincere, I am not 100% happy with the post, but knowing that for the next three months, I won’t be able to do anything due to personal commitments, I decided it was now or never.

My name is Rafeeda, and I blog at “The Big Sweet Tooth”. Just like Yeleena, I am also a working woman, with two beautiful daughters and my life is all about making quick, easy and delicious meals that get ready in no time. Just like my blog name, I have a penchant for desserts and love them at any point of time. But for Yeleena, I am not coming up with anything sweet, as I have done with almost all my guest posts!

35-kozhi-nirachathuWhen Yeleena contacted me for a guest post, I asked her if she had anything specific in mind and she said she wanted something that was savory and non-vegetarian. That got me thinking. At the time she had asked for the guest post, I was on a vegetarian diet, so I had to wait till I was able to transit to a non-vegetarian diet to cook up something interesting. Savory is really not my forte, though if you notice my blog, I have quite a bit of curries and all of them are less complicated, and to the point. That is when I was reminded that I had this recipe that I have been wanting to make and this was the perfect opportunity.

KozhiNirachathu is a quintessential Malabar delicacy – to specifically say that they belong to the Thalassery-Kannur side of Malabar. Basically, a whole chicken is marinated in spices, filled with an onion masala and a couple of boiled eggs, depending on how much the cavity of the chicken can take, and then steamed and deep fried, or vice versa whichever seems convenient. I had the first taste of this dish when I had just got married and was staying at HD’s place. I really admire how the women in his place can cook up a storm in a very limited time frame. For them, immediate guests are not a problem. They can cook up on an average six different tea time snacks within 15-20 minutes! I am yet to learn that technique of it from them. J Once we completed our stay and were getting ready to travel back to Dubai, the whole entourage of my in-law’s relatives flooded the house and got cooking delicacies for us to carry with us for our relatives here. One among them was this full chicken so delicately wrapped up in banana leaves, and then wrapped with lots of newspaper so that nothing of the chicken fat oozes out. Once we landed home, and we opened up the wrap, the smell that emaciated the house was intoxicated, even though the dish was already cold! All I did was to transfer the chicken and the masala to a place, microwaved till hot and then the men wiped it off clean with the tyrepathiris (thick rice pancakes) that were packed with it.

35-kn4From then on, I have been dreaming about making this dish, but the lengthy process would always put me off. Yeleena’s email was actually a wake-up call for me to be trying this really soon, and yes, I did! When we had a long weekend recently, this was our Friday lunch. I was so drained that I had no energy to cook rice elegantly, so settled up with simple steamed rice and some raita to go along side. It was literally wiped off by HD and the girls, and as usual, only the breast portion of the chicken remained. If you have time on hand and love whole chicken roasts, then this is highly recommended. The recipe may seem long and tedious but if you manage your time, you can pull it off with ease.

I have included a step by step process, just to give an idea. I have first deep fried the chicken till brown, then wrapped up the chicken with the remaining masala nicely in banana leaf and steamed it for around 15-20 minutes to ensure that the chicken is cooked well inside. You could even steam the chicken and then fry it, but I feared it may not lock the juiciness of the chicken and a lot of stock will be lost in the process, so decided to do it vice-versa. I am really not sure if my clicks show the awesomeness of the dish, since I had three hungry tummies behind me and I was finding it difficult to concentrate, since my tummy was growling as well! 😉 Off to this delicious recipe…

35-kn2KozhiNirachathu – Malabar Stuffed and Fried Whole Chicken Roast

Serves 4-6


For the chicken:

1 kg whole chicken

3 tbsp red chilli powder

1 tbsp Kashmiri red chilli powder

¾ tsp turmeric powder

1 tsp fennel powder

½ tsp cumin powder

½ tsp garam masala powder

½ tsp black pepper powder

Salt to taste

Juice of one lime

For the masala:

2 hardboiled eggs

2 tbsp coconut oil

1 sprig curry leaves

3 medium onions, thinly sliced

3 green chillies, minced

4 cloves garlic, pounded

1 inch pc ginger, pounded

1 heaped tbsp coriander powder

1 tsp red chilli powder

½ tsp turmeric powder

½ tsp fennel powder

2 tomatoes, chopped

Salt and pepper to taste


Oil for deep frying

1 sprig curry leaves (optional)

1 or 2 banana leaves


Remove the skin of the chicken and the excess fats and wash it well. Pat dry using a kitchen towel till it is dry. Make stashes across the chicken – on the breasts, thigh, leg portions. Keep in a draining bowl till the masala is done.


In a large bowl, big enough to hold the chicken, combine ingredients from red chilli powder to lime juice and mix to make a thick paste. Do not add water to it. Put the chicken in, and pat the masala all over the chicken, including the cavities till well coated. Set aside to marinate till the masala is being done.


In a saucepan, heat oil. Briefly fry the curry leaves. Add the onions and green chillies and saute till the onion is wilted. Add the crushed ginger and garlic and saute till raw smell is gone, around 3 minutes. Add in the powders and saute for another couple of minutes or till a nice aroma comes. Tip in the tomatoes and give a good stir. Cook on low flame and closed lid, stirring occasionally to avoid sticking to the pan, till the tomatoes are all mashed up. Switch off the flame and allow it to cool slightly.


Take the chicken, insert the boiled eggs into its cavity (keep only 1, if the cavity is small. Fill with the onion masala till tight – do not overfill or else the chicken may tear up while frying. Tie up the legs using a kitchen twine and also tie across the center and the wings portions, just to hold the chicken in shape.


Heat sufficient coconut oil to fry the chicken. Once the oil is hot, add in the curry leaves, if using. Carefully, put the chicken into the oil and allow it to turn brown. Flip four sides till all the sides have a uniform color.


While the chicken is frying, wash the banana leaves well. Run both the sides on top of flame to partially cook it. This will make the banana leaves flexible and easy to fold, without tearing. Set them in a plus shape on your counter. Spread ¾ of the remaining masala in the center portion of the leaves.35-kn-step-by-step


Slowly drain the chicken off from oil and keep on top of the masala. Top with the remaining masala. Wrap the chicken well closing all sides, and tie up with kitchen twine. You may use toothpick to keep the leaves in its place like I did.


35-kn-finalHeat a large saucepan. Sprinkle a little of the oil used to fry the chicken. Put in the chicken parcel into it. Close the lid tight and cook on high for five minutes. Lower the flame to the minimum and cook for another 15 minutes. Switch off.

Serve hot with rice, or even better with porottas or chapathis.


  1. The curry and the chicken is mildly spiced. Up the green chilli/ red chilli/ pepper to your taste.
  2. You can steam the chicken alone without the extra masala, and serve the masala separately.
  3. In case banana leaves are not available, you can use aluminum foil to cover the chicken and steam accordingly.

I hope you all enjoyed the recipe. Thank you Yeleena for inviting me and I sincerely hope I have done justice to your expectation.


Thanks a ton Rafeeda. This recipe is a treasure in itself. A definite dish to be tried this Christmas.









Hello. Today’s recipe is made with chicken. When I was writing this post I thought there are so many ‘chicken’ related phrases and idioms in English. Let me list some of them out here just for fun:

3CHICKEN AND EGG SITUATION – Essentially means we still don’t know which came first – the chicken or the egg. So a confused situation.

LIKE A HEADLESS CHICKEN – Means running around directionless. Often related to when we are overworked and running around doing chores.

YOU ARE CHICKEN – Means you are scared. Also rephrased as ‘Chicken out’ as in ‘Don’t chicken out from the plan’

DON’T COUNT YOUR CHICKEN BEFORE THEY HATCH – Means don’t make plans based on assumptions

There are many such phrases if you look online. Anyways moving on today’s recipe, it happened accidentally. I had prepared chicken clear soup and was left with chicken pieces. So I turned it to this chicken khichdi.

Even if you are not planning to make soup you can make this recipe. If you do not like the vegetarian khichdi do make this chicken khichdi and enjoy.


Basmati Rice – 1 cup

Chicken pieces with and without bones – 4-5

Onion – 1 medium

Garlic – 2 large cloves

Ginger – 1 inch piece

Carrot – 1

Bay Leaf – 1

Star Anise – 1

Cinnamon – 1 small piece

Cloves – 3-4

Black Pepper – 3-4

Fennel Seeds – 1/4 tsp

Green cardamom – 1

Turmeric Powder – 1/4 tsp

Chilly Powder – 1/2 tsp

Dry Basil Leaves – a pinch (optional)

Butter/ Olive oil – 1/4 tsp

Salt to taste


  1. Wash and soak basmati rice for half an hour.
  2. In a pressure cooker, melt some butter.
  3. Add cinnamon, cloves, black pepper, bay leaf, star anise, fennel seeds and cardamom and saute for 30 seconds.
  4. Add chopped onions and saute for a minute.
  5. Add finely chopped garlic and ginger and saute for another minute.
  6. Add chopped carrots and chicken pieces and saute on high heat.
  7. Add turmeric powder and basil leaves and continue sauteing on medium heat for another minute.
  8. Now add salt and 2 cups of water and pressure cook for 2 whistles and switch off the flame
  9. Once the steam settles drain the contents into clean bowl. ( use this as soup).
  10. Add the content back in the pressure cooker with basmati rice.
  11. Add chilly powder and salt. Add little of the cooked stock.
  12. Add 1.5 cups of water and pressure cook for 1 whistle.
  13. Once the steam has cooled, remove the lid.
  14. Enjoy hot.

This recipe is also good when you have a upset stomach or runny nose. 4


Hi There. Hope you all are doing good. Well I am back after a short vacation and guess what you are out of your grocery or need something that does not involve much cutting, chopping, grating and blending. But today I have something else for you readers. My take on ‘fear’.

3I think many of us don’t wish to take chances due to fear. Fear that we may not succeed. Fear that we may be wrong. Fear that we will be laughed at. Fear that we won’t get back up. Well I have news for you. Everyone feels the fear and nervousness. I had a friend in school who used to be very active in giving speeches, extempore, debates, etc. I always stared at her face whenever she was about to go on the stage. I could feel her nervousness but when she starts talking on stage its like magic. Like she’s been doing it since she was born. That’s how I realized that only by facing our fears can we overcome them. By that I don’t mean to jump at every situation and make an attempt at bravery. Judge the situation well and go by your instinct.

Anyways, today’s recipe is made from chicken sausages. I didn’t start using sausages until recently. I found them very handy when you have just reached from out of town and falling short of grocery. This frozen food is very convenient although better not to use it often since it has got loads of salt, nitrates and fat content. I have used it maybe twice only.


Chicken Sausages – 1 cup chopped ( I had pepper chicken sausage)

Onion – 1 medium

Coriander Powder – 1/2 tblspn

Chilly Powder – 1/2 tblspn

Kasuri Methi – 1 tsp

Lemon juice – 1/2 tsp

Oil – 1 tblspn

Salt to taste


  1. Chop sausages and onions.
  2. Heat oil in kadai.
  3. Add onions and saute till translucent.
  4. Add sausages and saute till slightly browned.
  5. Add coriander powder and chilly powder and mix well.
  6. Add salt if required and take it off flame.
  7. Add lemon juice and kasuri methi and mix well.

Serve hot with rotis. 1




3In a malyalee christian home you will always find fish dish. Yes. Almost everyday. Fish is an integral part of Malayalee cuisine. We never got prawns in my parents home but I regularly prepare prawn dishes. Prawn is a very tricky seafood. If you overcook it will become rubbery and hard. In a way it is good that prawn cooking saves time and energy right?

When I am in a hurry or don’t have the energy to prepare an elaborate prawn dish then I make this simple prawn roast. It hardly takes 10 minutes and a yummy seafood dish is ready.


Tiger Prawns – 1/2 kg de-veined and cleaned.

Onion – 1 big

Tomatoes – 2 medium

Fennel seeds – 1 tsp

Pepper Powder – 1/2 tsp

Mustard Seeds – 1 tsp

Garlic Paste – 1/4 tsp

Garam Masala – a pinch

Turmeric Powder – 1/4 tsp

Chilly Powder – 1.5 tsp

Coriander Powder – 1 tsp

Coriander Leaves – 2 tblspn chopped

Curry Leaves – 1 stem

Oil – 1 tblspn

Salt to taste


  1. Cut prawns into 5 cm pieces.
  2. In a kadai heat oil.
  3. Splutter mustard seeds.
  4. Add fennel seeds.
  5. Add thinly sliced onions and saute till translucent.
  6. Add garlic paste and saute till raw smell leaves.
  7. Add curry leaves and cubed tomatoes.
  8. Cook till tomatoes are wilted and soft.
  9. Add chilly powder, coriander powder, garam masala and turmeric powder and mix well.
  10. Add prawns and close and cook for 5-6 minutes.
  11. Add pepper powder, mix well and remove from flame.
  12. Add chopped coriander leaves and mix well.

Goes very well with appams, phulkas or rice. Until next time enjoy.1




4You may be wondering why am I posting such a simple and very popular recipe. Well there are many types of scrambled eggs prepared across the world and this is the way how my mom and I prepare it.

I would also take this opportunity to thank one of my closest friends in office who has supported and cheered me to start this blog. She saw the fire in me for my passion and helped it glow further. Karthika if you are reading this, I am very grateful to you dear friend to encourage me and support me in every way possible. Karthika is a sweet person who whenever she goes out shopping and sees props that I may like or I can use for my photographs she calls me and purchases them for me.

The pan that you see in this pic is bought by her. That’s why you got these lovely pictures. Anyways coming back to today’s recipe, this dish is prepared whenever we are running out of vegetables. It is a delicious recipe to have with roti or even rice. You can have it for breakfast, lunch or even dinner.

The special ingredient in this dish is fennel seeds (perunjeerakam). In Indian restaurants or parties fennel seeds are served since it aids in digestion and cools the stomach. Adding this spice in this dish not only gives it distinct taste with its little sweetness but also helps in digesting the egg.


Eggs – 3

Onion – 1 medium

Ripe Tomatoes – 2 big

Chilly Powder – 1/2 tblspn

Turmeric Powder – 1/2 tsp

Fennel Seeds – 1 tsp

Curry Leaves – 1 or 2 stems

Mustard Seeds – 1 tsp

Oil – 1 tblspn

Salt to taste


  1. Heat oil in a kadai.
  2. Splutter mustard seeds.
  3. Add chopped onions and saute till translucent.
  4. Add curry leaves.
  5. Add chopped tomatoes.
  6. Close with a lid and cook till the tomatoes are soft and mushy.
  7. Add turmeric and chilly powder and saute for a minute.
  8. Break the eggs and start scrambling. Season with salt.
  9. Keep stirring at 30 seconds interval.
  10. Keep breaking big chunks into smaller ones.
  11. Cook till the eggs are cooked and the water content has disappeared.
  12. Add fennel seeds and mix.

Serve hot.



4This is a guest post. The recipe source is from a very good friend of mine from school days. She is multi talented and humble person. Growing up I enjoyed her mom’s dishes and I knew she too would be a great cook too. That is the reason I requested her to share her recipe. And wow is the word for her recipe. Super quick in terms of preparation and yummy. Honestly when I read the recipe I thought it is too simple with minimal ingredients. Would it give good flavors? But it turned out to be yumm. I am definitely gonna make this again and again.

1She calls this Green Chicken but I liked the sound of Coriander Chicken better. Hence the name.

Do try this recipe if you love to have many chicken dishes up your sleeve.I minutely tweaked this recipe for added flavor otherwise the core recipe remains same.


Chicken – 1/2 kg

Fresh Coriander Leaves – 1 big bunch

Garlic – 7-8

Ginger – 1 inch

Green Chilly – 2-3

Curd/ Yogurt – 1 cup

Cumin Seeds – 1 tsp

Pepper powder – 1 tsp

Butter – 1 tsp

Salt to taste


  1. In a blender add chopped coriander leaves, cumin, ginger, garlic and green chilly and salt and blend to make a paste. Add little water if required.
  2. In a bowl take curd and the green paste.
  3. Mix it well.
  4. Add the chicken pieces and mix well.
  5. Let it marinate well for overnight or 5-6 hours in fridge.
  6. In a kadai melt butter.
  7. Add the marinated chicken along with the remaining paste/water and saute on high heat.
  8. Let it come to a boil.
  9. Add pepper powder.
  10. Lower the heat and close the lid and let the chicken cook.


  1. If using salted butter then adjust the salt consistency.
  2. You can make this as a chicken curry but dry recipe is more delicious. So after the chicken is cooked let the excess water evaporate.
  3. You can replace butter with oil but butter gives this dish its unique flavor.



Recipe Source – Payal Patankar

Pictures and the write up – Yeleena Thomas3



3We don’t often get prawns but when we do , we celebrate it. This curry is of beautiful tiger prawns that is prepared in rich, creamy and sweet coconut milk. I like this kind of preparation since it is light on your stomach, smooth and creamy.

Hope you will like this recipe and try as a great accompaniment for your hot rice.


Tiger Prawns – 500 gms (Cleaned and de-veined)

Coconut Milk first extract – 1/2 cup

Coconut Milk second and third extract – 1/2 cup

Fennel seeds – 2 tsp

Black pepper – 1 tsp

Coriander Powder – 1 tblspn

Chilly Powder – 1 tsp

Turmeric Powder – 1 tsp

Green chilly – 3-4

Tamarind paste – 1 tsp

Ginger – 1/2 inch piece

Garlic – 7-8

Tomatoes – 2 medium

Onion – 1 medium

Mustard seeds – 1 tsp

Coconut oil – 1 tblspn

Curry Leaves – 1 sprig

Coriander Leaves – 2 tblspn chopped

Salt to taste


  1. To prepare Prawns Coconut Curry Recipe, begin by making a paste of fennel, pepper, ginger and garlic by adding a little water.
  2. Heat a kadai or meenchatty with oil.
  3. Once hot, splutter mustard seeds.
  4. Add the above paste and saute till the raw smell leaves.
  5. Add curry leaves, slit green chilli and chopped onions. Saute till onions turn translucent.
  6. Add in chopped tomatoes and cook till tomatoes turn mushy.
  7. Add in tamarind paste.
  8. Add coriander powder and chilli powder and mix for a minute.
  9. Add second and third milk extract of coconut.
  10. Add salt and bring it to a boil.
  11. Add cleaned and deveined prawns.
  12. Cook for 4-5 minutes.
  13. Now add first milk extract of coconut and mix well.
  14. Do not boil. Once it is heated enough take it off flame and garnish prawns coconut curry recipe with chopped coriander leaves.
  15. Serve Prawns Coconut Curry with hot steamed rice.

This recipe was published in Archana’s kitchen.