Potato Stew – A type of “No-onion, No-garlic” gravy in which potatoes are stewed (slow-cooked in a liquid – stew-wiki) in coconutmilk and tempered with spices and green chillies
This egg curry made withcoconutmilk can be made for dinner to be eaten with rotis or rice as well. Nice and spicy egg currywith those lacey yet crispy appams are exactly what you need for a Sunday breakfast
Kerala Crab Curry. Few curry leaves. Few curry leaves. 1/2 cup coconutmilk . Lightly roast and add 2 tbsp of coconutmilk,. mix the masala with the coconutmilk and cook for 2-3 minutes to bring out the flavor. Cook for 3-4 minutes and add enough water to cover everything and let it cook for another 15-20 minutes until the tomatoes and onion is cooked and soft and thick curry is formed. Add the remaining coconutmilk(add water if curry is thick) and bring to a boil add curry leaves, cinnamon and cloves and the cleaned crabs and cook for 7-8 minutes. 1/2 cup coconutmilk
Peel the potato and mash into chunks with the rest of the vegetables. Potato and carrot are a MUST. Decorate with the rest of the curry leaf and enjoy with idiyappam / appam and any spicy dish like mushroom ularthiyathu
Serve Hot with Rice/Rotis or Kerala delicacies like Puttu/Idiyappam/Porotta. So with loads of confidence oozing in me due to its success at my place, i too prepared kadala currywith a rice meal
All i did over the weekend was "sleep" but some how managed to cook my favorite KeralaStyle Fish Curry/ Naadan Meen Curry/Meen Vevichathu to go with steamed rice and Tapioca(Kappa)
Potato Stew (casuallycookingwithbinu. Peel and cube the potato. Curry Leaves – A Few. The stew combines the goodness of a whole lot of vegetables with the decadence that is coconutmilk and the delicate flavours of clove, cinnamon, and ginger
Serve Hot with Rice/Rotis or Kerala delicacies like Puttu/Idiyappam/Porotta. So with loads of confidence oozing in me due to its success at my place, i too prepared kadala currywith a rice meal
Kerala, South Indian, Indian. This curry tastes great with Kappa, Appam, Puttu, Chapathi and Rice. Well, it’s pretty much a basic fish curry recipe, but the flavours of cocoum and coconutmilk takes it to another level
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