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I could write a book on this but will spare you. From one of my fondest memories of eating at RR comes this sauce that’s not for the weak bellied.And I realised I had written out the full recipe, so here you are.

This super delicious fish fry is one of my favourites. I can eat it mixed with plain Red Rice. You can choose not to add the njh Hot Travelling Chillies if you don’t like it too spicy.

A traditional clay pot wood fire dish of fish curry, it’s a favourite at home. So easy and so delish. Gets better by the day!

Serves You’ll need: 175 gms chicken thigh without bones 2 onions, medium, sliced 1 tbsp ginger-garlic paste, freshly pound 4 sprigs curry leaves 1/2 tsp turmeric powder 1 tsp tamarind paste 3 tbsp coconut oil 1 1/2 tbsp njh Mothership’s Meat/Seafood/Veg mix 1 tsp Hot Travelling Chillies  Method: Take the oil in a pan. Once it heats up, add the onions. Add the turmeric and the curry leaves, followed by the ginger-garlic paste and tamarind. Add salt to taste Mix well and cook on high heat. Once it comes together, add the chicken and cook. You could add freshly grated coconut for ajadina. Adding coconut milk gives you quick Gassi aka gravy.

Serves You’ll need: 500 gms free range chicken with skin For the gravy: 150 gms coconut, freshly grated 3 tbsp njh Mothership’s Meat/Seafood/ Veg mix 1 1/2 tsp njh Hot Travelling Chillies 1/2 onion, chopped 9 pods of garlic 1/2 tsp turmeric Water to grind For the seasoning: 6 tbsp coconut oil 3 onions, thinly sliced 1 1/2 tsp turmeric 1 tbsp Rock salt ( adjust to your taste)  Method: Grind all the items mentioned to be used for the gravy into a fine paste.  Take a clay pot. Add the coconut oil and let it heat up. Add the onions followed by the turmeric. Roast nicely but don’t let it turn golden brown. Add the chicken and roast with...