In this article I am giving you 3 recipes prepared by combining two entirely different ingredients. They can be served as curry for boiled rice.
Prawns-brinjal theeyal
Ingredients:
Prawns - 1/2 kg
Brinjal cut into 1.5 inch pieces - 250gm
Onion sliced - 1
Green chillies split into 2 - 4
Curry leaves - A handful
Coconut scrapped - 1.5 cup
Shallots sliced - 3
Garlic - 5 cloves
Pepper powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1.5 tsp
Coconut oil - 3 big spoons
Tamarind - Size of 2 lemons
Salt - As needed
Red chillies - 5
Mustard - 1/2 tsp
Method of preparation:
Fry coconut, garlic, shallots and curry leaves in a little oil. When it turns brown, add chilli powder, coriander powder and pepper powder. Stir the contents well and put the flame off. When it cools, grind it to a fine paste.
Heat some oil and add brinjal, onion, green chillies and a little curry leaves. Saute it for some time till it loses its raw smell and add prawns to it. Stir it well.
Add coconut paste, salt and tamarind water also and cook it well. Put the flame off.
Heat the remaining oil and add mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add this oil to your prawns curry and stir it once.
Beef - Raw banana curry
Ingredients:
Beef - 1/2 kg
Raw banana - 1/2 kg
Coconut oil - 2 big spoons
Onion chopped - 3
Ginger chopped - 1 piece
Green chillies - 4, split into 2
Curry leaves - A handful
Turmeric powder - 1/2 tsp
Coriander powder - 4 tsp
Chilli powder - 2 tsp
Pepper powder - 1/2 tsp
Garam masala powder - 1/2-1/4 tsp
Salt - As needed
Coconut - 1
Method of preparation:
Grind coconut in a mixer and take 1 cup 1st milk and 2 cups 2nd milk.
Cut meat to small pieces.
Heat oil and saute onion, ginger, green chillies and curry leaves. When it is cooked, add all curry powders by adding a little water. Stir continuously.
Add meat to it and stir it again. Then cook the whole mixture in a pressure cooker by adding sufficient salt.
Add second milk and green banana to it and cook again. Just 1 whistle is needed now.
When pressure drops to zero, add the thick milk and when it begins to boil, put the flame off. Serve hot.
Tomato-Drumstick curry
Ingredients:
Drumstick - 250 gm
Tomato - 4
Green chillies split into 4 - 5
Ginger chopped - 1 piece
Turmeric powder - 1/2 tsp
Salt - As needed
Yogurt - 1/2 litre
Coconut scrapped - 1/2
Cumin seeds - 1 tsp
Garlic - 2-3 cloves
Coconut oil - 1 big spoon
Mustard - 1 tsp
Fenugreek seeds - 1/4 tsp
Red chillies - 4
Curry leaves - a handful
Chilli powder - 1/4 tsp
Method of preparation:
Cut drumstick to 1.5 inch pieces.
Remove tomato skin and cut it into long pieces.
Add green chillies, ginger, a little turmeric powder, salt and water and cook the vegetables.
Grind coconut, cumin seeds and garlic cloves to a fine paste and add it to the cooked mixture. When it boils, put the flame off.
When it a little cools, add curd.
Heat oil in a pan. Add mustard seeds, and when it splutters, add fenugreek seeds, red chillies and curry leaves. When it turns slight brown, put the flame off and add it to your curry.
If you want to know the special recipes to prepare Kerala chicken with coconut milk added, you can go through my articleKerala chicken with coconut milk in 2 variations