kerala pork curry

Pork - 1 kg or about 2 lbs
(without outer skin layer)
Red chilly powder - 2 tbsp flat
Whole black pepper - 1 tbsp full
Coriander powder - 3 tbsp flat
Turmeric powder - 1 tsp flat
Cloves(Grambu) - 5 nos
Cinnamon(Karugapatta) - 2 pcs of 1" length
Cardamom(Elakka) - 1 no
Cumin seeds(Jeerakam) - ½ tsp
Ginger - 2 pcs of 1 inch cube
(finely chopped)
Garlic pods(medium) - 6 nos
(finely chopped)
Onion(big) - 2 nos
(cut into small pieces)
Tomato(medium) - 2 nos
(cut into small pieces)
Curry leaves - 2 stems
Vinegar - 2 tsp full
Soya sauce - 2 tsp full
Chicken Bullion - 1/2 cube
Salt - As reqd
Oil - 4 - 5 ട്ബ്സ്പ്

Preparation Method of Kerala Pork Curry Recipe

1)Cut pork into medium size pieces, remove outer layer of the skin, wash and keep aside. 2)Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamon, cardamom and cumin seeds and keep aside. 3)Cook the pork along with some salt and a pinch of turmeric powder in a pressure cooker upto 1 whistle. :- Do not add water. 4)Heat about 4 tbsp of oil in a pan. 5)Add ginger, garlic and onions and sauté on high flame, till golden brown. 6)Add the ground ingredients and sauté on a low flame for about 3 – 4 mins. ;- Take care not to burn the masala. 7)Add tomatoes and a pinch of salt and sauté, till the tomatoes get mashed up and oil starts separating from the masala. 8)When masala is done, add the cooked pork, vinegar, soya sauce, chicken bullion, salt and 1 cup of water and stir, till the pork is completely soaked in the masala. 9)Cover and cook on a medium flame for approx 10 min. stirring occasionally. 10)Add curry leaves and stir well. 11)Cook for another 5 - 10 mins. 12)When done, remove from the flame. 13)Garnish with coriander leaves, if desired. :- Serve hot with white rice

Kerala Beef Curry

Beef - 1 Kg
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tsp
Black pepper powder - 3 tsp
Green chillies - 6 nos
Ginger - 1 small piece
Garlic pods - 4 nos
Onion (medium size) - 3 nos
Beef masala - 3 tsp
Curry leaves - few
Salt - to ടേസ്റ്റ്

Preparation Method of Kerala Beef Curry Recipe

1)Place the beef pieces in a pressure cooker.

2)Add all the ingredients except 2 Onions and Beef Masala and mix well.

3)Keep it marinated for about 10 minutes.

4)Add 1/4 cup water and pressure cook for about 8 minutes after the first whistle.

5)Heat oil in a kadai, add the onions and curry leaves.

6)Add beef masala and saute till the onions start to brown.

7)Stir in the cooked beef mixture to the pan, and saute on medium heat for about 10 minutes.

Delicious beef curry is ready!!!

Serve beef curry hot with rice or porotta or chapathy.

Kerala Fish കറി-2

Ingredients

• Onion, chopped -- 1
• Garlic, peeled -- 4 to 6 cloves
• Gingerroot, peeled and thinly sliced -- 1 (1-inch) piece
• Chile peppers, chopped -- 1 to 6
• Tamarind pulp -- 2 or 3 tablespoons
• Warm water -- 1 1/2 cups
• Oil -- 3 or 4 tablespoons
• Mustard seeds -- 1 tablespoon
• Ground coriander -- 1 tablespoon
• Turmeric --2 teaspoons
• Fenugreek -- 1 teaspoon
• Curry leaves (optional) -- 4 to 6
• Salt and pepper -- to taste
• White fish, cut into bite-sized pieces -- 2 pounds
• Coconut milk -- 1 1/2 cups

Method

1. Place the onion, garlic, gingerroot and chilies in a blender or food processor and process until pureed but still a little chunky. You may have to add a little water and work in batches if using a blender.
2. Mix the tamarind pulp with the water and break it up with a fork or your hands to dissolve. Strain the tamarind water and discard the pulp.
3. Heat the oil in a large pot, kadhai or wok over medium-high flame. Add the mustard seeds and sauté until they start to pop. Add the dry spices quickly and stir just until they are absorbed by the oil. Do not allow the spices to burn.
4. Quickly add the onion puree and curry leaves. Reduce heat to low and cook until the liquid is reduced and the onions have lost their raw flavor, about 10 to 15 minutes.
5. Add the tamarind water, season with salt and pepper and simmer another 10 to 15 minutes to meld the flavors and reduce the liquid a little.
6. Stir in the fish and coconut milk and simmer slowly another 5 to 10 minutes until the fish is cooked through. Adjust seasoning and serve with basmati rice.

Variations

• Fish curries in Kerala commonly use kudam puli (also known as kodampuli, kodum puli, kukum star or black tamarind) as a souring agent. This recipe uses regular tamarind as a substitute. Some recipes call for lemon juice or even vinegar.
• Kerala curry is good with a wide variety of fish. Use whatever is available to you.
• Add 1/4 cup grated coconut with the tamarind water.
• Add 1 cup chopped tomatoes if you like.
• The dish is normally served quite spicy. Vary the number of chilies according to your taste.
• Add 1 or 2 tablespoons of paprika along with the other spices.
• Some recipes eliminate the coconut milk but use coconut oil to sauté the onion puree and spices.

Spicy Kerala Fish Curry Recipe

Fish - 250 gm
Tamarind(Puli) - A small ball in hot water
Onions(big) - 1 no
(sliced)
Tomato(big) - 1 no
(sliced)
Curry leaves - A small bunch
Red Chilly powder - 3 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fenugreek(Uluva) powder - 1/4 tsp
Coconut oil - 2 tbsp
Ginger - 1/2" piece
Garlic pods - 4 nos
Salt - As reqd
Mustard seeds - A Pinch
Fenugreek seeds(Uluva) - A പിണച്

Preparation Method of Spicy Kerala Fish Curry Recipe

1)Clean the fish, drain and keep aside.

2)Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.

3)Heat oil in a pan.

4)Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, tomatoes, curry leaves and the paste and fry till the oil separates.

:- u could use a cup of small onions instead of big onions.

5)Add a tsp of vinegar if desired. ( optional)

6)Add tamarind extract and check the level of sourness.

7)When the water starts boiling, add the fish pieces and salt.

8)Add enough water to cover the pieces.

9)Cook on a gentle heat.

10)When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible.

:- Serve hot with rice.

hey all...here r some tips to improve the taste of ur fish curry.....

1)If u really think the curry is too hot, reduce chilli/ or add two tea spoon of coconut milk.

2)When u make fish or meat curries, try to make the curry one day before, so that the curry will absorb all that masala and taste better the next day.

3)If u like the smell of coriander leaves in ur curries, u can add some in this fish curry too.

4)Last but not the least, Kukum star (Kudampuli) is a very good substitute for tamarind.