Malabar Chicken Curry Food

MALABAR PRAWN CURRY

Steps:

• Peel and finely chop the ginger and onions. Chop the tomatoes.
• Heat 3 tablespoons of oil in a frying pan, and when it's almost smoking, add half the mustard seeds, the fenugreek, ginger and half the curry leaves.
• Stir-fry for a few seconds, then add the onion and cook over a medium heat until it's dark golden.
• Add the chilli powder, coriander and turmeric, and stir for a few seconds. Add the tomato and kokum or tamarind. Simmer until slightly reduced and you can start to see oil separating from the sauce.
• Add a few tablespoons of water to get the sauce back to the consistency it was before, season with sea salt and add the prawns. Simmer until the prawns are cooked and the sauce is quite dry.
• Add the coconut milk, bring back to boil and turn the heat down to low.
• In another pan, heat 1 tablespoon of oil, the chillies and remaining mustard seeds and curry leaves. Fry for 10 seconds or so, then tip into the curry. Serve with steamed rice.

MALABAR CHICKEN CURRY

Steps:

• Pour ½ cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.
• Sauté for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula-about 25-30 minutes.
• Add the chili powder, coriander, turmeric, and cilantro-mix together.
• Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out-15-20 minutes.
• Add ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
• In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink-2-4 minutes.
• Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.
• Cook's Notes: I went to a small foreign market to collect some of the unique ingredients for this recipe. There, I had no trouble finding everything on my list. Extra curry leaves can be wrapped and frozen for later use. This is a GREAT make-ahead! Letting the curry sit overnight enhances the flavors!

MALABAR FISH CURRY

Steps:

• Heat oil in a heavy bottomed vessel.
• Add chopped onions, green chillies, ginger, curry leaves and mustard seeds.
• When the onions are fried, add tamarind water and tomatoes.
• Stir and allow to cook for 2 minutes.
• Add chilli power, turmeric power, coriander powder and salt.
• Cook for a further 2 minutes.
• Add coconut paste and allow to cook for ½ hr.
• Add fish slices, stir gently.
• Cover the heavy bottomed vessel, lower heat, and allow to cook for 5 minutes.
• Check salt.
• Serve hot with boiled rice.