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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Fried Fish Chettinad Curry Recipe (செட்டிநாட்டு வருத்த மீன் கறி)

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This is a spicy with awesome flavoured best curry that I have ever made. I have mentioned in my early post that I love chettinad cuisine and been a big fan on their recipes. Chettinad Fish Curry can be prepared in many ways. It looks simple but is really hard to get right perfect taste. This fish curry has tamarind tangy sweetness flavours that gives a good taste with the spicy. Ofcourse tomatoes not going to be a subtitute to it. This curry does not required a generous amount of coconut milk but I have added a very small amount of grated coconut into it. Therefore,it doesn't taste creamy or tropical since a very little presence of grated coconut. Adding coconut milk is certainly matter of personal tastebuds . 

This time, I really want to get this fish curry with bright red instead of yellowish. Smell was awesome when the curry being cooked with entirely in tangy tamarind water and chilies....
Here goes my recipe...

Chettinad Fried Fish Spicy curry
Ingredients
Deep Fry Fish

King fish - 6-7 thin pcs
Corriander powder - 1 tbs
Chili powder - 1 tbs
Turmeric powder - 1tsp
Salt - your taste
Oil for deep fry 

Temper(1) n grind
Oil - 3 tbs
Shallots - 6-7 sliced
Garlics - 5-6 halved
Tomatoes - 2 sliced
Chili powder - 5 tbs
Coriander powder - 2 tbs
Turmeric powder - 1 tsp
Grated coconut - 4 tbs

Tempering (2)
Oil - 3 tbs
Mustard seeds - 1 tsp
Fenugreek seed - 1 tsp
Onion - 1 sliced
Green chilies - 2 halved 
Curry leaves - 2 sticks
Tomatoes - 1 sliced
Brinjal - 1 big,sliced 
Lady fingers - 5-6 ,slightly fried 
Tamarind -1tbs ,make 2-3 cups water
Coriander leaves - chopped 1 handful..
Salt - to taste

Preparation

1. Marinate all sliced fish with deep fry ingredients for approximately 1/2 hour.
2. Heat oil in a shallow pan. Fry the marinated fish slices in batches.

3. After pan fry done,heat oil in another pan or pot. Saute shallots and garlic until golden brown. 
4.Add in sliced tomatoes to continue sautéing ...
5. Then, add in all powders and stir well..it became dry paste..
6. In this stage add in grated coconut and mix well ..turn off the stove.
7. Let the dry paste to cool down.
8. Grind all dry paste with some splash of water.
9. Heat again some oil in a pot and temper with mustard and fenugreek seeds. 
10. After popping..Sauté with sliced onions,chilies and curry leaves.Later stir with sliced brinjal
11. Add in the grinded paste and stir well...for 2-3 seconds 
12. Then add in tamarind water and mix well ...
13. Once the gravy starts boiling,add in fried fish..
14. Add some salt and slight fried lady fingers.
15. You will see that oil separates at the edges of gravy and bringing a perfect aromatic....
16. Once the curry is done, throw in handful of chopped coriander leaves and switch the stove off..

I really looking forward your kind comments to boost my motivation on my blog....👏
See you on my next post,,
Good bye until then!👌





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