aromatic

This finger-licking village style fish curry recipe is a definite treat for one who craves for a spicy home food that can be enjoyed with different main dishes from breakfast to dinner. The fish curry can be stored and served for two days. And the best part is that the taste of the fish curry gets even more tastier when it gets old.

Village Style Fish Curry

½ kg Fish,

250 gm Shallots, finely chopped

Tomato, medium size, chopped

Garlic, slit

Chili powder

Coriander powder

½ tsp Turmeric

Tamarind, lemon size, juice extract

Pepper powder

tsp Salt, adjust as needed

Mustard seed

½ tsp Fenugreek seed

Sesame oil

spring Curry leaves

Coriander/cilantro leaves – to garnish

Water

Turmeric powder

Salt

Marinate the cleaned fish pieces with the ingredients...

Marinate the cleaned fish pieces with the ingredients in the marination list mentioned above and set them aside for 15 minutes

In a pan add oil and let it...

In a pan add oil and let it heat in a medium flame

Add mustard, fenugreek seeds, and curry leaves, let...

Add mustard, fenugreek seeds, and curry leaves, let it splutter

Add dry red chili, onions, garlic and saute...

Add dry red chili, onions, garlic and saute until it turns translucent

Now add chopped tomatoes and saute until it...

Now add chopped tomatoes and saute until it becomes mushy and then add chili, coriander, turmeric powder, salt and combine them nicely

Pour the diluted tamarind water into the above...

Pour the diluted tamarind water into the above mixture and mix everything well

Now pour water and combine everything well well

Close the pan and allow it to boil...

Close the pan and allow it to boil for about 10 minutes

Open the lid and add the marinated fish...

Open the lid and add the marinated fish pieces and allow it to boil for 5 minutes

Add pepper powder, coriander leaves, curry leaves and...

Add pepper powder, coriander leaves, curry leaves and give it a good mix

Simmer the stove to low medium heat and...

Simmer the stove to low medium heat and allow the gravy to turn reddish-brown in color. Switch off the stove

Serve the village-style fish curry warm with rice,...

Serve the village-style fish curry warm with rice, dosa, idli, idiyappam, puttu or the dishes alike

https://www.youtube.com/watch?v=3SwpirFLyKQ

Yes, anyone can make this best spicy village style fish curry or Kezhuthi Meen Kuzhambu. Here in this video, we have step by step instructions for you to try and enjoy. Subscribe for more such videos.

About Spicy Fish Curry:
This spicy Village style fish curry or Meen Kuzhambu recipe without coconut is a traditional Tamil recipe from the state of Tamilnadu and made of fresh sea or dam fishes(we used catfish/Kezhuthi meen) with different spices well known for everyone. The combination of the spices and rightly cooked fresh fish gives a great flavor and taste and it is mainly served with rice and similar main dishes. This finger-licking spicy village style fish curry recipe is a definite treat for one who craves spicy traditional and authentic home food that can be enjoyed with different main dishes from breakfast to dinner. This Village style fish curry can be stored and served for two days. And the best part is that the taste of the fish curry gets even tastier when it gets old.

What to expect in this video?
0:00 Introduction
0:11 Marination
0:42 Preparation of Village Style Fish Curry
4:27 Final output
4:44 Side notes

Where to find full written recipe?
Here at https://vegveganmeat.com/village-style-fish-curry-delicious-and-tasty-side-dish-recipe/

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#SpicyVillageStyleFishCurry #vegveganmeat #FishGravy #KaraikudiFishCurry #SouthIndianFishCurry #ChettinadFishCurry #MalabarFishCurry #KeralaFishCurry

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Best Village Style Fish Curry Anyone Can Make | Kezhuthi Meen Kuzhambu Recipe

Chettinad chicken chukka is a delicious, aromatic, and spicy side dish that is authentic to Tamilnadu, South India. This Chettinad chicken chukka can be served with rice, biryani, chapati, dosa, or roti.

Chettinad Chicken Chukka

gm Chicken

tsp Urad dhal

Fennel seeds

Cinnamon stick, small

Cloves

Cardamom

Cashew nuts

onion

Dry red chili

Garlic, crushed

tsp Ginger garlic paste, 1:2 (ginger : garlic)

½ tsp Chili powder

Tomato, chopped

tsp Cumin Pepper Powder, 1:1 (pepper : cumin)

tbsp Ghee

Coriander

Salt,

In a pan with medium heat, pour oil...

In a pan with medium heat, pour oil and add urad dhal, fennel seeds, cinnamon sticks, cloves, cardamom, cashew nuts, curry leaves, and saute well

Add onion and saute until onion turns soft

Add crushed garlic and saute until its cooked

Add ginger-garlic paste and saute until raw aroma...

Add ginger-garlic paste  and saute until raw aroma leaves

Add turmeric powder, chili powder, salt and mix...

Add turmeric powder, chili powder, salt and mix everything well

Add the chopped tomatoes and saute until it...

Add the chopped tomatoes and saute until it turns mushy

Add water and mix well

Add the chicken pieces and combine everything well

Add the chicken pieces and combine  everything well

Close the pan with the lid and cook...

Close the pan with the lid and cook the chicken for 7 to 10 minutes

Open the lid, saute and cook the chicken...

Open the lid, saute and cook the chicken for another 7 to 10 minutes

Add cumin & pepper powder and mix well

Simmer the heat and wait until the gravy...

Simmer the heat and wait until the gravy leaves oil

Pour the ghee and mix well

Garnish with chopped coriander leaves and switch off...

Garnish with chopped coriander leaves and switch off the heat

Serve the chicken chukka with white rice, biryani,...

Serve the chicken chukka with white rice, biryani, chapati, or roti

https://www.youtube.com/watch?v=e84zIXdD_c8

Do you love Tamilnadu cuisine? If so, Chettinad Chicken Chukka Varuval is one of the must-try nonveg recipes you should never miss to taste. Here in this video, we share the recipe for the same. Enjoy! 

About the recipe:
This Spicy chettinad chicken chukka varuval (or sukka varuval) is a delicious, aromatic, and spicy side dish that is authentic to Tamilnadu, South India. This chicken chukka uses sesame oil, different spices, and freshly ground pepper cumin powder which makes it a flavorful delicious side dish for many meals.  This Chettinad chicken chukka is a spicy, juicy, tasty side dish and served with rice, biryani, chapati, dosa, or roti. 

What to expect in the video?
0:00 Introduction
0:13 Preparation of Chettinad chicken chukka
3:10 Final output
3:23 Recipe notes

Where to find a full written recipe?
Here at https://vegveganmeat.com/chettinad-chicken-chukka-an-authentic-tamilnadu-style-recipe/

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#SpicyChettinadChickenChukkaVaruval #VegVeganMeat #ChickenChukkaVaruval #ChukkaVaruval #TamilnaduChickenChukka #ChickenChukkaMilaguVaruval #Varuval

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Spicy Chettinad Chicken Chukka Varuval | An Authentic Tamilnadu sukka Recipe

Carrots and cauliflower get a Middle Eastern spice twist to really warm you up during the colder months.

Matt Moran's carrot, cauliflower and za'atar soup

fennel seeds

celery stalk, roughly chopped

fennel bulb, chopped

carrots, chopped

onions, thinly sliced

leek (white part only), chopped

garlic cloves, crushed

tbs white wine vinegar

tbs za'atar (Middle Eastern spice

cauliflower,

Thick Greek-style yoghurt, oregano leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Prawns fry or Indian Shrimp fry is an easy and flavor-packed Indian seafood side dish. It is prepared with fresh prawns, basic Indian masala, spices, and herbs. This dry roasted prawns fry is a simple and easy dish and tastes best with rice, or as a simple starter for most non-veg meals.

Prawns Fry (Indian Shrimp Fry)

lb Prawn (cleaned and deveined)

Onions (chopped)

Curry Leaves

tsp Ginger-Garlic Paste

tsp Chili Powder

tsp Coriander Powder

tsp Garam Masala Powder

½ tsp Turmeric Powder

Salt (as needed)

In a bowl, add the cleaned prawns or shrimp and add salt, ginger garlic paste, turmeric, chili, coriander, and garam masala powder

Mix everything well and rest it for about 15 minutes

Now in pan with medium heat, pour oil and add onions. Saute the onions until it turns soft

Now add the marinated prawns and give a good mix

Allow the prawns to cook until it leaves water and swirls up

Now switch the heat to high and roast the prawns until all the masala coat thoroughly on them

Finally, add a lot of curry leaves and give a quick stir. And now it is ready for you to taste and enjoy

To make Prawns Fry

Serve this delicious prawn fry as a starter or side dish for rice

To Serve

https://www.youtube.com/watch?v=0zOiKLdGaQw

Prawns fry or shrimp fry is a simple yet flavorful Indian seafood side dish made with Indian spices and herbs. Here the prawns are marinated with Indian masala and spices and then dry roasted in oil. The recipe I have shared shows you the perfect prawns fry with detailed step-by-step instructions. This prawns fry is quick and easy but an absolute treat for seafood lovers and tastes best with rice dishes, or as a simple starter for most non-veg meals.

Ingredients:
500 gm Prawn, cleaned and deveined
2 Onions, chopped
2 sprig Curry Leaves
1 tsp Ginger-Garlic Paste
1 tsp Chili Powder
2 tsp Coriander Powder
1 tsp Garam Masala Powder
½ tsp Turmeric Powder
Salt, as needed
½ cup Oil

What to expect in this video?
0:00 Introduction
0:13 Marinate Prawns
0:53 Making Prawns Fry
2:02 Final output
2:15 Recipe notes

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#VegVeganMeat #PrawnsFryRecipe #ShrimpFryRecipe #PrawnsMasalaRoast #PrawnsMasalaFry #ShrimpRoast

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Prawns Fry Recipe | Prawns Masala Roast | Shrimp Fry Recipe

Thai Basil Beef Stir Fry

Ground beef, 450 g

Cooking oil, a drizzle

Shallots, 2

Thai basil, 1 bunch

Thai Black Soy Sauce, 25 g

Sriracha, 25 g

Fish Sauce, 25 g

Jasmine Rice, undefined

Start the rice, prep the sauce & other ingredients

Start the jasmine rice with your preferred cooking method. While the rice is going, make the rest of this recipe.

Roughly chop a full bunch of basil and then thinly slice the shallots orbitally into half moons.

Mix the sauce ingredients until combined. The sauce should be balanced (salty, spicy, and sweet) but strong. Taste and adjust if desired.

Sear & break up the ground beef

Set a wok or pan over medium heat. Add in a drizzle of oil, and then add the ground beef. Add a sprinkle of salt over top then allow that to sear undisturbed for a minute or two

Using a spatula or potato masher, start to break up the ground beef as it cooks.

Continue searing and breaking it up until the meat is nicely browned and broken down into a fairly even, pebbly texture.

Add the shallots & sauce

Add the sliced shallots and stir fry until fragrant and the shallots are softened.

Drizzle in most of the sauce around the edges of the wok and stir fry to incorporate it into the beef. 

If needed, add the rest of the sauce to fully coat the mixture.

Lower the heat and allow the sauce to reduce and caramelize a bit. Taste the mixture and adjust with extra fish sauce, sriracha, or Thai soy sauce if needed.

Stir in the basil & serve over rice

Turn off the heat and stir in the basil. The residual heat will soften the basil, which will perfume the dish with its aromas.

When the rice is finished, add a portion to a bowl, and top with a serving of the stir fry. Enjoy warm.

A Vegan Tarte Tatin is one of those desserts that looks fancy, but is not so hard to make. Just follow my easy step by step guide and you will be an expert in preparing Tarte Tatins!

Vegan Apple Tarte Tatin

c all-purpose flour

butter

tsp salt

tbsp ice cold water

apples (Gala, Granny Smith, Daisy)

c organic cane sugar

tbsp vanilla extract

In a bowl of food processor add flour, vegan butter and salt. Pulse on high for 5-6 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add ice cold water and process for 5-7 seconds until the dough starts to pull away from the walls.

If after 7 seconds, the dough doesn&#39;t pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.

Using a rolling pin, roll out the pastry crust to about 11 inches on a piece of plastic, parchment or wax paper. Wrap the dough with a plastic wrap and put in a fridge.

Make a sweet pastry crust

Add butter and organic cane sugar to a large pan and on a medium heat. Stir until the butter melts. The mixture will be grainy at first. Add 3 tablespoons of water (one at a time, at 1 minute intervals and stirring in between) and cook the caramel stirring from time until the sugar melts, about 10-15 minutes. Water will speed up the process. Keep an eye on the caramel sauce, it should be dark amber in color. Don&#39;t overcook.

Meanwhile, peel, core and quarter the apples.

Preheat the oven to 400 F. Stir the apples into the caramel sauce and cook until the apples caramelize turning them every few minutes to coat in caramel. This should take about 12 to 15 minutes. Add in vanilla extract, stir once again and remove apples from the heat.

Spray the sides and bottom of an 9-inch baking pan with a cooking spray and line with a parchment paper.

Arrange the apples on the bottom of the pan in the concentric circles Remove the sweet pastry dough from the fridge and place it over the apples. Tuck the sides down around the apples. (It doesn&#39;t have to be perfect). Using a knife, make a few slits in the pastry to release the steam.

Bake vegan Apple Tarte Tatin for 20-25 minutes or until the crust is golden brown.

Remove tarte from the oven and let it cool until it is barely warm. Place a dish over a cake pan and quickly invert cake onto the plate.

Serve immediately.

Prepare the apple-caramel filling

This is the perfect one hour whole roasted chicken recipe. Basted with butter and sprinkled with herbs. The skin is perfectly crisp and the chicken is juicy and tender! This homemade roasted chicken recipe is better than any rotisserie chicken you can buy at the store!

Perfect One Hour Whole Roasted Chicken

lemon,

garlic,

salted butter, melted

thyme

PREP: Position a rack in the center of...

PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Place the chicken on a cutting board and pat dry using paper towels. Season the inside of the cavity with ½ teaspoon of salt. Place the lemon halves, garlic head, and herbs inside the cavity. Place the chicken breast-side up in a large cast-iron skillet or an oven-safe frying pan. Sprinkle the chicken with the remaining 1 ½ teaspoon of salt all over.

BASTE: Melt the butter in the microwave and...

BASTE: Melt the butter in the microwave and using a pastry brush, brush half the butter generously all over the chicken, save remaining butter do not discard. Sprinkle with the thyme leaves and lemon pepper seasoning.

ROAST: the chicken for 20 minutes, remove from...

ROAST: the chicken for 20 minutes, remove from oven, brush on the remaining butter mixture. Place the chicken back into the oven and continue roasting for 25 minutes. Insert a meat thermometer into the thickest part of the thigh and check to make sure it registers at 165 degrees F. Continue to roast for an additional 10-15 minutes if necessary (see notes). Remove roasted chicken from the oven and allow for it to rest for 15-30 minutes before carving.

For a sophisticated, healthy and speedy supper, fry sea bass fillets for a few minutes with ginger, garlic, chilli and spring onions

Sea bass with sizzled ginger, chilli & spring onions

x sea bass

tbsp sunflower oil

ginger

garlic

spring onion shredded long-ways

soy sauce

Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.

Heat a heavy-based frying pan and add 1 tbsp sunflower oil.

Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.

Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.

Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.

Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

Top 10 aromatic recipes from across the web

The most viewed aromatic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Village Style Fish Curry

Chettinad Chicken Chukka

Village Style Fish Curry

Matt Moran's carrot, cauliflower an...

Prawns Fry (Indian Shrimp Fry)

Thai Basil Beef Stir Fry

Vegan Apple Tarte Tatin

Perfect One Hour Whole Roasted Chic...

Sea bass with sizzled ginger, chill...

Sea bass with sizzled ginger, chill...

Top 10 aromatic recipes from across the web

The most viewed aromatic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Village Style Fish Curry

Chettinad Chicken Chukka

Village Style Fish Curry

Matt Moran's carrot, cauliflower an...

Prawns Fry (Indian Shrimp Fry)

Thai Basil Beef Stir Fry

Vegan Apple Tarte Tatin

Perfect One Hour Whole Roasted Chic...

Sea bass with sizzled ginger, chill...

Sea bass with sizzled ginger, chill...

The most viewed aromatic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine