A delicious and easy Tandoori Chicken Recipe

Tandoori Chicken, just the name itself is enough to make every one's mouth water. This is a well known and famous recipe from the Punjabi cuisine which has found place all over India and abroad.
It is time consuming  but an easy one to cook. You don't have to stand there stirring it  or watch the cooking etc. Just marinate  and then bake it in the oven. If you have a griller then you can easily grill it too. Try it out and let me know how it went.

Ingredients needed for the tasty Tandoori Chicken
1 Chicken skinned and cut in to quarters
2 tbsp Lemon Juice
7-8 flakes of Garlic
1 inch Ginger, chopped
1 Green chilli
1 tbsp Water
4 tbsp curd
1 tsp Cumin powder
1 tsp Garam masala
1 tsp red chilli powder
1 tsp Salt or to taste
A few drop of Yellow Food Colouring
2 tbsp melted Ghee

For garnishing: 
Lemon Wedges
Onion rings

How to prepare tandoori chicken:
Slash  3-4  times on each chicken quarter using a knife.
Keep the chicken piece in an ovenproof dish.
Apply lemon juice and rub into the slashes.
Cover  amd let the chicken pieces  marinate for about half an hour.
Mix garlic, ginger and green chilli and grind to make a smooth paste.
Mix together curds, cumin powder, garam masala powder, chilli powder, salt to taste, food colour, ghee along with the ground paste.
Apply the mix over the marinated chicken pieces and see that the mix coats the chicken pieces nicely.
Cover and marinate at room temperature for about 5 hours.
Place the dish with the chicken pieces in an oven at 325 F and let them roast for at least an hour.
Baste frequently and flip it over once.
By this time, the chicken should be tender and most of the marinade evaporated.
Now grill the chicken over hot charcoal.
Garnish it with lemon wedges and onion rings.

Dahi Gosht , a hyderabadi Recipe

Ingredients needed for Dahi Gosht 
1 kilo mutton, boneless
3 onions ground to a paste / 2 cups of ground onions
1 tsp turmeric powder
1 tsp garam masala powder
salt to taste
2 tbsp ginger-garlic paste
3 tomatoes pureed
2 tsps chilli powder, more if you like it hotter
1/2 cup curd
1 cup pure ghee / oil

How to prepare Dahi Gosht, a mutton recipe with curds 
Marinate boneless mutton pieces with curd, powdered spices and ginger-garlic paste
Keep aside for an hour.
Add 2 cups of water to the meat and pressure cook the mutton for 15 minutes or for 3 to 4 whistles.
Heat 3/4 cup ghee in a frying pan.
Add onion paste and fry till it gets brown. Add tomato puree and fry till the oil oozes out
Add cooked mutton  to the boiling masala and add salt to taste.
Cook till the meat gets soft and the gravy gets thicker.
Serve hot with rice, pulaos, rotis etc.

Chicken fry in Kashmiri Style

Ingredients needed for the Chicken in Kashmiri style
1 kilo Chicken, cut into 8 big pieces
4 tbsp Kashmiri chilli powder
4 tbsp tomato ketchup
1 tbsp soya sauce
1 tsp vinegar
1 tsp garam masala powdeer
Salt to taste
 1 tsp sugar
3 tbsp oil
2 " pice ginger crushed
1 tbsp garlic flakes crushed
1 tbsp lime juice
1 tbsp coriander leaves

How to prepare Chicken in Kashmiri style
Mix Kashmiri chilli powder, tomato ketchup, soya sauce, vinegar, garam masala powder salt and sugar to a smooth paste.
Apply the paste over the chicken pieces and freeze for about 2 -3 hours. later remove and thaw the chicken pieces.
Heat oil in wide bottommed pan, add half the crushed ginger and the crushed garlic.
Spread the chicken pieces  and fry both the the sides till done. Cover  and simmer till the chicken pieces are cooked  well.
Open the lid, add the lime juice the remaining crushed ginger and the chopped coriander leaves.
Simmer for  a minute. Remove
Serve with plain rice.

Chicken Podimas, delicious and easy Tamil Nadu Recipe

Ingredients needed for Chicken Podimas 
1 kilo chicken (remove bones and chop them)
2 cups small onions finely chopped
8 - 10 red chillies deseeded and cutinto small pieces
handful curry leaves
1/2 cup  tomato chopped
1/2 tsp Turmeric powder
Salt to taste
1/4 cup Gingelly oil

Coarsely Grind the ingredients mentioned below :
1 tsp Saunf / Fennel seeds,
1 tsp shredded ginger
10 small garlic flakes
1 inch piece cinnamon

How to prepare Chicken Podimas?
Heat oil in the pan.
Add the chopped onions and fry till they are  golden brown.
Add the ground masala  paste with the turmeric powder and red chillies to the pan. Fry for a few seconds.
Now add the chopped tomato with salt to taste and curry leaves.
Fry them until the tomatoes are mashed well and the oil starts oozing on the sides.
Add the chicken pieces to the pan and mix well.  Check for salt and add if needed.
Cook till the chicken gets tender. Do not add water. The chicken will cook in its own juices.
Once the moisture evaporates  and the chicken is cooked remove from flame.
Serve as a side dish with rice or chappathies or pulaos.

Grilled Kidneys

While surfing the net I found this interesting and delicious recipe. It is very easy to make if you have a grill at home.


Ingredients needed for Grilled Lamb's Kidneys
8 lamb kidneys
1/2 cup olive oil
1/2 tsp salt / to taste
ground fresh pepper
1 tsp fresh thyme leaves
1/2 tsp dry mustard
1/8 tsp mace
4 tbsps butter
dash Tabasco
1 Tbs Worcestershire sauce
dash cayenne pepper
juice from one lemon

How to prepare Grilled Lambs Kidneys ?
Remove skin and fat from kidneys, split, then marinate for at least thirty minutes in the oil, salt, pepper, thyme, mustard and mace.
You can put the grill on in the oven and cook it brushing with  a mixture of melted butter, Tabasco, Worcestershire sauce, cayenne pepper and lemon juice.  Turn it every now and then and see that it is uniformly cooked.
Grill and brush again with butter mixture and then when done remove to hot platter.
Make a sauce of pan drippings and remaining butter mixture, whisk to deglaze, then pour over the kidneys and serve. You can have it with Toasts and green salad or Mixed vegetable fried rice as well.

Source : Recipe for Grilled Kidneys 

Delicious and easy to cook recipe for Sheek Kabab Masala

Ingredients needed for Sheek Kabab Masala

400 grams sheek kababs 

1 cup onion paste

3 tsps ginger garlic paste

1 cup tomato puree

3 tbsp oil

1 tsp turmeric powder

2 tbsp coriander powder

2 tsp jeera powder

1/2 tsp amchur powder

Salt to taste

How to prepare Sheek Kababs masala.

Pressure cook the kababs  for 3-4 minutes. Cool and then drain

Cut them diagonally in to 1" pieces

Heat oil, fry  the onion paste till the paste gets light golden in colour. 

Mix in ginger garlic paste to the pan and fry for a minute.

Now mix in the tomato puree and  all the other masalas. Fry  for 2-3 minutes.

Sprinkle a little water  into the pan to cook the masalas till the raw smell goes and to see that the masalas does not stick at the bottom.

Add salt to taste and then, a cup of water. Let it boil, add the sheek kababs  and simmer in the gravy for 3-4 minutes.

If you like the masala to be of drier consistency, dry the moisture by keeping it longer on the fire, after it gets ready. 

If you like to serve as a side dish with a little gravy, you can keep it like that.

If you are planning to serve this as a starter, you will have to dry the gravy and serve with toothpicks. 

Recipe for an Easy to Cook Mutton and Potatoes Curry

Ingredients needed for Mutton and Potatoes curry 
1 kilo mutton
1 cup onion paste
3 tsp ginger garlic paste
1 cup tomato puree
2 tbsps oil
1 tsp turmeric powder
2 tbsp coriander powder
2 tsp cumin seeds powder
1 tsp garam masala powder
3 - 4 potatoes peeled and cut in to medium sized pieces

How to prepare Mutton and Potatoes Curry: 
Heat oil in a pressure pan, add the mutton pieces when it is hot .
Fry the pieces  on high heat till the mutton changes colour and the moisture is lost.
Simmer the flame and add onion paste, ginger garlic paste  as well as salt to taste.
Stir continuously and see that the masala does not burn. Continue stirring till the onion and garlic ginger pastes turn brown.
Add potato pieces  and mix well.
Then add the tomato puree and the mentioned spices. Continue to fry till all the masalas combine well together.
Sprinkle a little water and keep cooking o low flame for about 10 minutes.
Then add half a liter of water  with salt to taste. Since already the salt has ben added check out first and then add if needed for the gravy.
Pressure cook the meat for about 10 minutes on low flame  after the first whistle.
When the Pressure pan is cool , check for the consistency, adding more water. Bring it to boil and then serve hot.
Serve as a side dish with Rice and Rotis.

Kadhai Ginger Mutton in Kashmiri style

Ingredients needed for Kadhai Ginger Mutton
2 cups mutton cut into small pieces

1/2 cup curds 

3 green chillies
1 onion
4 flakes garlic
1 tbsp ginger cut into small pieces
3 tbsp oil
1 cup onion
salt to taste
1 tsp chilli powder
1/4 tsp garam masala

How to prepare Kadhai Ginger Mutton in Kashmiri style
Marinate the mutton in curds and keep aside
Grind onion, green chillies, garlic and ginger to a smooth paste.
Heat oil in a pressure pan and fry the onion till they are browned nicely.
Add the ground masala paste  to the onions and saute.
Add the mutton along with the marinade to the other ingredients in the pressure pan and fry well.
When the meat gets dry, add the needed water and cook till mutton gets tender
Add finely chopped coriander leaves and a little of grated / julienned ginger on top and mix well.
Serve as a side dish with biriyani, Pulaos etc.

Recipe for a Thai style Meat curry

Ingredients needed for the Thai style meat curry:
1 kilo Mutton / Beef, chopped into small pieces.

2 cups of thick coconut milk and 2 cups thin milk,

3 tbsp Red Chilli curry Paste 

4 lemon leaves

Salt to taste

2 tsps Fish sauce or Soya sauce

2 ripe red chillies chopped into small bits,

How to prepare the Thai style meat curry:
Freeze coconut milk and when it hardens, remove 1 cup with a  spoon from that. Keep  the rest aside.

Keep the frozen milk in a pan, on the stove and stir continuously. 

As the oil starts oozing from the coconut milk, add the red curry paste into the milk and mix well. 

Let it simmer for five minutes. 

Add meat pieces to the mixture and saute till the gravy coats the meat pieces and the colour starts changing. Add rest of the first milk and the second milk. Mix well.

Add the rest of the ingredients and cook till the meat is tender.

If the gravy is very thick add a little warm water and bring it to the right consistency. 

Serve with hot steaming rice as a side dish.

Recipe for Tamilnadu style Kozhi Kurma / Chicken Kurma

Ingredients needed for Kozhi Kurma / Chicken Kurma
1/2 kilo Kozhi / Chicken
1 cup oil
1 cup onions sliced
6 cloves
4 cardamom
1 piece cinnamon
8 green chillies
1 piece ginger
2 sp garlic flakes
chilli pd, dhaniya pd and turmeric powder as needed
1/2 cup grated coconut
1 sp khus khus
1/2 cup curds
2 tomatoes
chopped coriander leaves
salt to taste

How to prepare Kozhi Kurma:
Grind freshly grated coconut and Khus khus together to a smooth paste.
Grind green chillies, garlic and ginger  along with chilli powder, coriander powder and turmeric powder to a nice smooth paste.
Heat oil in a pan, add whole garam masala. When the garam masala splutters add the green chillies  and the masala paste. Saute till the oil starts oozing out.
Add the chicken pieces, stir so that the masala coast the chicken well.
Add tomato pieces, mix and cover with a lid. Simmer and cook till the chicken gets tender.
Add the ground coconut and khuskhus paste with curds. Add water if needed and adjust the consistency to your wish.
Remove from fire when the gravy starts boiling. Garnish with coriander leaves.
Serve with chappathi, puri or with Pulao.

Methi Chicken Recipe

Ingredients needed for Methi Chicken
750 gms. cleaned washed  cut Chicken
2 cups chopped onion
2 tbsp  ginger paste
2 tbsp Garlic paste
1 tbsp green chilli chopped
1 tbsp Whole Garam masala
2 Bay leaf
1 tsp Coriander powder
1 tsp Garam Masala powder
1 tsp red chilli powder
1 tsp Turmeric powder
2 tbsps Kastoori methi (dried fenugreek leaves)
1 cup fresh curds
1 tbsp green coriander leaves chopped
2 tbsps Oil
Salt according to taste

How to prepare Methi Chicken

Heat oil in a thick bottommed fry pan. Splutter Whole Garam Masala ( a mix of Cinnamon, Cloves and Cardamoms) and bay leaf. 

Add chopped onions and cook till they get transparent and soft. Add ginger- garlic paste, turmeric powder, coriander powder, chilli powder and chopped green chillies. Saute for a minute.

Add chicken pieces and beaten curd and cook on a high flame for about 10 minutes. Add kastoori methi, Garam Masala Powder, chopped fresh coriander, salt to taste and a cup of water. 

Cover and simmer on a slow flame for about  10-15 minutes. Serve hot. 

Badami Chicken Recipe

Ingredients needed for Badami Chicken
1 chicken about a kilo, cut into small pieces
1 cup fresh curds
6 onions, chopped ( about 4 cups )
1-2 tsps chilli powder, as per taste
1 " ginger
10 flakes  garlic
6 cloves
2 " cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk ( thick )
1/2 cup oil / ghee
1/2 tsp turmeric powder
Chopped coriander leaves for garnishing
Salt to taste

How to prepare Badami Chicken
Grind  ginger, garlic, cloves, cinnamon, cardamoms, cashewnuts and almonds to a smooth paste and keep aside.
Heat oil in a big fry pan, add the chopped onions and fry until they turn golden.
Add the ground masala to the pan and fry till  the oil starts oozing in the sides.
If you have doubts while frying this paste, add 3-4 tbsp. of water, you should see oil floating on the top.
Add yogurt and the chicken  to the boiling masala.
Season with salt to taste, turmeric powder and chilli powder. Simmer for 10 minutes.
Add coconut milk and simmer till all the masalas and the gravy blend well with the chicken.
Garnish with coriander leaves.
Serve hot with Naan, rotis or Parathas.

Points to Note: 
This recipe does not have any other hot spice except Chilli powder, so add chilli powder according to your taste

Chelo Kabab, a Morooccan Dish

Chelo Kabab
This is a Moroccan dish, I found in the Women's Era Magazine. This recipe can be adapted to our Kabab list which I have done,  just check it out


Ingredients needed for Chelo Kabab 
500 gras Mutton mince
1 tsp cumin seeds
1 tsp black pepper  powder
1 cup minced onion
Salt to taste

How to prepare Chelo Kabab
Combine all the ingredients to gether. Ithe ingredients will combine better if you could do that with your hand  than mixing with a spoon.
Take a big ball of the mix and shape in to squarish cigar like pieces.
Place the balls on the flat skewers and shape them like squarish cigars. Finish all the mix like this.
Place on the grill  and cook for about 4-6 minutes each side till the pinkish colour goes and you get a darker shade.
Serve over a plate of rice and salad.

Points to Note
In the recipe it is said that the Kababs should be shaped like squarish Cigar, you can shape it in any way you like and then grill / Bake it.

Mutton Pulao, a less spicy dish

Mutton Pulao is a less spiced dish, which is tasty and can be had with any spicy curry  and / or just raita. utton Biryani is a spicy dish with chillies, chili powders and coriander powder etc. You will not find any of those in Pulaos.  If you  need you can add a little peppercorns to spice it up. Nothing more.

Ingredients needed for Mutton Pulao
700 grams mutton
1 cup curd
3 tsp ginger garlic paste
2 tbsp onion paste
2 tbsp of tomato paste
3 tbsp oil
1" piece cinnamon
3 cloves
2 cardamoms
2 driied red chillies
2 cups Basmati rice
Salt to taste

How to prepare Mutton Pulao
Mix curd, salt to taste,  ginger garlic paste, onion patse and tomato paste together  to make amarinade.
Apply the marinade all over the mutton pieces and keep aside for at least 2 hours.
Heat a pressure pan and splutter the whol garam masala, that is cinnamon, cloves and cardamoms.
Add the marinated mutton to the pan along with the remaining marinade and bring it to boil.
Once the mutton starts boiling simmer and cook for 10 minutes stirring now and then till the mutton absorbs all its juices.
Meanwhile soak the basmati rice for 15 minutes.
Add the drained rice with the mutton and mix well, for 3-4 minutes.
Add 3 cups of water ( warm water preferred)  in to the pan and check for salt.
Add salt if necessary  and as the rice satrts boiling, simmer and cover with a tight fitting lid.
It will take about 10 minutes at least for the rice to get tender and the water to get evaporated.
Your utton Pulao is ready.

Points to Note
You can use the pressure pan to cook the mutton. If you are, then put the weight on after stirring in the mutton with marinade for 2 minutes.
Simmer for 10 minutes after the first whistle. Put the flame off after 10 minutes and then let the pan cool.
You can soak the rice when you have the cooker on the stove, drain and add to the still boiling gravy. Adjust water accordingly since there will be liquid in the pan.
See that the amount of the water does not exceed the  one and a half cups for a cup of soaked basmati rice.

Nadan Kozhi Curry

Ingredients needed for the Nadan Kozhi Curry
1/2 kilo chicken pieces
3 potatoes boiled and cubed
3 onions cut into pieces
4 green chillies slit
6 flakes garlic
1 tsp chilli powder
1/2 tsp pepper powder
1/4 tsp turmeric powder
1 1/2 tsp Dhaniya Powder
3 tomatoes chopped
1 dst sp cashewnuts
1 coconut grated
salt to taste
1 dst sp coconut oil
1/2 tsp cardamom powder
3 pieces cinnamon

How to prepare Nadan Kozhi Curry:
Heat oil in a vessel, fry cinnamon, crushed garlic, chilli powder  and pepper powder.
add sliced onions, green chillies and tomatoes. Mix well and saute. Add boiled and cubed potatoes and chopped cashewnuts . Saute for a minute and then add the chicken pieces  and salt to taste.
Cook till the chicken till tender adding a little water if needed.
Once the chicken gets tender add the coconut milk.
as it comes to boil, remove from fire and serve hot with Rotis, chappathis and Pulaos etc.

Salted Pork, a Goan Recipe

Ingredients needed for Salted Pork
500 grams Pork
1 tbsp salt /  to taste
1 cup sliced onions
4 - 5 chillies ( kashmiri chillies preferred)
4 pieces of Cocum / Kokam,  cut into small pieces

How to Prepare Salted Pork
Salted pork is a very simple recipe which you can make at home, whenever you seem to have lots with you.  You have  to slash at the meat with out cutting it completely or slicing it. You should just slash through so that the salt gets in well.  Apply the salt nicely all over the slashed pork and refrigerate for 3-4 days .
After 3 days you can remove the marinated meat from the refrigerator and cut them in to a slightly bigger pieces.
Heat a vessel on the fire, add the pork pieces, no need to add any water. Cover and let it cook in its juices. If you see that the meat starts sticking to the vessel as the vessel gets very hot, add half a cup of water to prevent that.
Add Cocum pieces  and stir. Add  sliced onions and whole red chillies to the meat, soon after and stir now and then.
Just check a piece of meat if it is tender and soft. If so remove it from fire and keep  aside.

Points to Note:
For its simple procedure, it is a very tasty dish. You can further use this in other recipes too like Fejuada.
If you have Kashmiri Chillies with you use them for the recipe . If you don't then lessen the number of chillies as the meat might get spicier.

Malvani Mutton Masala

Ingredients needed for the Malvani  Mutton Masala:
 1/2 kilo mutton
 2 cups chopped onions
1 tbsp ginger paste
 1 tbsp garlic paste
1/4 cup Coriander leaves chopped
 1/2 cup Oil
Salt to taste
1/2 tsp Turmeric powder
If you have ready made Malvani Masala Powder with you you can use that. If not, then Roast and grind the following ingredients  in to a fine powder.

Ingredients for the Malvani Masala Powder 
Red dry chillies - 10
Coriander seeds - 2 tsp
Cloves - 4-5
Peppercorns - 1/2 tsp
Cumin seeds - 1/2 tsp
Caraway seeds (shahi jeera) - 1/2 tsp
Green cardamoms - 4-5 pods
Black cardamoms - 2-3 pods
Dry grated coconut - 1/2 cup
Poppy Seeds  - 1 tsp

How to prepare the Malvani Mutton Masala. 

Heat a oil in a fry pan, add the ingredients for the Malvani Masala, add the grated coconut and fry till it is brown in colour.
Remove this mixture from heat and grind it after it cools down to a smooth paste. Keep aside.
Shallow  fry onions separately with 3 tbsp of oil until golden brown.
Add the ginger garlic paste to it and mix well. Stir for about 30 seconds
Add mutton, fry for a minute or two.
Add the coconut masala mixture and turmeric powder along with 2 cups of water. Cover and cook on a low flame. do not let the meat boil vigorously, let it just simmer  as the high heat will make the meat hard and chewy)
Once the mutton is tender, add more water if you like to adjust the consu=istency the curry to be not as thick and simmer for a minute or two more.
 Remove from fire and garnish with coriander leaves. Serve hot.

Recipe for Crabs Roast

Ingredients needed for Crab Roast
500 grams crabs
3 onions chopped
5 green chillies
1piece ginger
handful curry leaves
10 garlic flakes
1 1/2 tsps red chilli powder
 one half of te coconut
1 tsp garam masala powder
1/4 tsp turmeric powder
2 tomtoes chopped
salt to taste
1 cup water

How to prepare the crabs roast
Wash and clean crabs, drain out the water completely.
Heat oil, saute green chillies, onions and ginger till they get transparent. Add Garlic and saute till all of them get golden.
Then add chilli powder, garam masala powder and turmeric powder, stir for a minute and add chopped tomatoes.
Add cleaned crabs to this and add a cup of water and salt to taste.
Cook till the crabs are tender and the water dries off.
Grate the coconut and fry them till they are golden.
grind to a coarse powder and add to the cooked crabs. Mix well and cover for a minute or two.
Serve hot with plain cooked  rice.

Kerala Fish Curry w/o Coconut

Ingredients needed for the Kerala Fish Curry w/o coconut
 1/2 kilo fish pieces
1 tbsp red chilli powder
1/4 tsp turmeric powder
1/2 tbsp small onions sliced fine
1 tspginger julienned
1/2 tsp garlic sliced
Salt to taste
2 - 3 pieces of Kudam puli
2 tsps coconut oil

For tempering the Fish curry w/o coconut
2 tsps oil
1/2 tsps mustard seeds
1/4 tsp fenugreek seeds
1 tsp small onions sliced
handful curry leaves

How to prepare the Kerala Fish Curry w/o coconut 
Cut the fish in to small pieces
Soak the Kudum puli in half a cup of water, keep aside.
 Heat oil in a deep fry pan / a manchatti, fry the small onions till transparent, add ginger and garlic . Stir well till they are soft.
Mix Chilli powder and turmeric powder with a little water to a smooth paste.
Add the paste to the pan and saute till the oil starts coming out on the sides.
Add salt to taste and the Kudumpuli pieces plus the water in which they were soaked.
Add one more cup of water to the pan and bring it to boil.
Add the fish pieces and simmer till the fih gets cooked.
Remove from fire.
If you think the gravy is watery just keep in high flame for sometime  to thicken it.

Fish Curry Kerala Style

Ingredients needed for the Fish Curry Kerala Style 
1 kilo sea fish like Pomfret, Bekti, Seer , Salmon etc
1 tbsp lime juice
2 onions,
3 green chillies,
2 dry red chilli,
1 whole pod of garlic,
1" piece ginger
1 tea spoon ginger garlic paste,
salt to taste
1 tsp red chilli powder
1/2 teaspoon of turmeric powder
1 cup grated coconut
1 glass full of water
2 tbsp coconut oil

How to make fish curry in Kerala Style
Clean   and wash the fish pieces nicely with clean water at least twice before preparing the fish.
Then  apply the lime juice all over the fish pieces  and then rinse it well.
 Now if you have a Manchatti with you, you can use that or use a wide pan.
If it is the manchatti then put it on the fire for about half a minute or so to heat it up.
As soon as the pot / manchatti gets hot add 2 table spoon coconut oil to the vessel.
Chop  onions,  green chillies, dry red chilli, garlic, ginger into small pieces.
Add them in to the hot oil and stir well. Fry till golden.
Then add  ginger garlic paste, salt to taste, red chilli powder, turmeric powder to the pan / vessel. Add curry leaves also to this mixture.
Grind the grated coconut to a smooth paste  and add to boiling gravy in the vessel.
Mix till the mixture turns a little brownish, that is about 3-4 minutes.
Pour a glass of water to the vessel. Bring it to boil, add the cleaned and washed fish into the boiling gravy.
Simmer for about 15 minutes.
As the Fish curry gets ready, you will get a nice aroma of the Kerala style fish curry , just check if the fish is tender and cooked.

Points to Note:
While cooking the fish curry always remember not to stir it with a spatula or a spoon. The fish pieces will get broken and ghet mashed up. So just hold on to the pan by the sides and just swirl it around, so that all the flavours mix well.
You can use any other oil for cooking this curry dish, but Coconut oil will get you the best taste.

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