recipes — Non-veg RSS

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:  200 gms calamari, cleaned 2 onions, medium, sliced 4 sprigs of curry leaves 1 tsp turmeric 1 tbsp ginger-garlic paste, freshly pound  2 tbsp coconut oil 2 tbsp njh Mothership’s meat/seafood/vegetable Spice MIx Salt to taste 1/2 a lemon You can add a tsp of njh Hot Travelling Chillies if you want it hot. Method: Heat the coconut oil in a wok. Add the onions, turmeric and curry leaves. Add the ginger-garlic paste followed by the spice mix. Add in the salt. Now add the calamari in. Let it cook a bit. Enjoy!

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.