Khao mok gai chicken Briyani rice

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As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand.  It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all.  Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
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Chettinad Fish Curry recipe

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I love to cook chettinad dishes. Every chettinad cuisine has its own flavour that hit our taste bud. Today I've tried chettinad style fish curry with Black Pomfret fish. Be frankly saying that I'am so confident on making this dish for my family dinner.tonite. OMG...the curry was so flavourful and tasty with plain white rice. Soon after I added my grinded masala on sautéed onion mix,it's gives the curry more flavourful and the cravy was so thick even I didn't add any additional coconut milk. My chettinad fish curry was perfect when oil was separated from cravy to edges. Let's share my recipe to you'll. At last, I didn't manage to take a good shot after I cooked my chettinad fish curry. Sorry..for not given a perfect photography...let's try on my next recipe....:(

Ingredients
To Sauté and grind 
Oil - 3 tbsp
Shallots - 7-8 
Garlic paste - 2 tbsp
Tomato - 2 large sliced 
Turmeric powder - 1 tsp
Coriander powder - 2 tsp
Chili powder - 3-4 tbsp
Grated coconut - 1/2 cup

To temper
Oil - 2-3 tbsp
Mustard seeds - 1tspn
Curry leaves - a sprig
Coriander leaves -  some finely chopped 
Onion - 1 large sliced 
Green chili - 2 halved
Tomato - 1 large sliced 
Tamarind - 1tbsp 
Water 
Black pomfret fish - 3 pieces ...sliced

Preparation

1. Heat oil on a pan and sauté sliced onion and garlic paste until golden brown.
2. Add in sliced tomato and sauté together with onion mix until all mild smashed.
3. Then, add in turmeric,coriander and chili powder and mix well for 2 to 3 minutes.
4. Add in grated coconut into masala and mix well to incorporate for few minutes.
5. Turn off the stove and let the masala mix to cool down.
6. Then, grind the masala until fine paste.

7. In a other pan,heat oil and throw in some mustard seeds and curry leaves until seeds pop.
8. Add in chopped tomatoes and mix well for few minutes...
9. Then add in all grinded masala,stir well .
10. Once oil separated from masala to the edges, add in some tamarind water ( depend to your own consistency.
11. Season the curry with some salt.
12. Add in sliced fishes into curry once it's starts to boil.
13. The curry is ready to serve after the fish is tender enough and taste is perfect.


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