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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Kerala Fish Head Mango Curry

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This dish one of my favourite that I made couple days before. I used to attempt making variety styles of fish curry lately, based on states or countries,This time, I made Kerala's famous dish or better to say authentic recipe, Kerala Fish Mango Curry. 
When comes weekend, I often buy fresh kingfish fleshy with head. Sometimes, my husband craving to have kingfish head curry. He would munch enough the whole fish head. Hence, I have used kingfish head as my husband's preference. In this recipe,I have used a small ripe mango where I needs only half portion. Naturally mango gives souring taste, so I did not go for tangy tamarind. Generous using of grounded coconut really gives a thick gravy instead coconut milk. It's really turned awesome.
This dish is perfect pairing with parboiled rice,capati or plain bread.
Let me share this recipe...

Ingredients 
Kingfish flesh and head - 1/2 kg
Turmeric powder - 1/2 tsp
Mango - 1/2 portion ..sliced
Tomato - 1 ..sliced
Coriander leaves - handful ..chopped
Salt
Water 

To blend
Grated coconut - 1 cup
Chili powder - 2 tbsp
Coriander powder - 1 1/2 tbsp

To temper
Oil 
Mustard seed - 1/2 tsp
Fenugreek - 1/2 tsp
Fennel - 1/2 tsp
Shallots - 6-7 nos ...sliced 
Garlic - 5...sliced
Ginger - 2 inc ...sliced 
Curry leaves - 1 stick

Preparation 
1. Heat oil in a pot. Tempering mustard,fennel and fenugreek for seconds.
2. Sauté sliced shallots,garlic,mango,tomato and ginger until turn brown.
3. Pour in blended paste in and stir well while adding salt and curry leaves.
4. Pour in a little water . Let to boil.
5. Once the gravy starts boil, dropin all fish slices.
6. Leave the curry to boil until the fish cook through.
7. Sprinkles chopped coriander leaves and serve.




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