Dry fish chutney

This recipe was shared with me by my mamma after I came to Germany. She makes the world's best dry fish chutney! It goes so well with rice especially red rice and is really simple to make. At home mum made it with fresh grated coconut but she gave me a super convenient method of making the chutney with 'kopra'/dried coconut. You can make it with fresh or dried coconut depending on what is easily available. When using 'kopra' first soak it in water for at least 4 hours so that you can grind it easily.

So here's what you need..
Half a coconut - make pieces
5 to 6 dried red chillies/ 2 green chillies or depending on the spice you can take
Ball of tamarind, about 11/2 inch in diameter
About two fists full of any dry fish of your choice, best to use something boneless


The process..
Put all the ingredients except the dry fish in a mixer and grind coarsely till it blends together. Collect this in a bowl and add the dry fish. Mix well. This goes well with plain rice or dal rice or rasam rice.

Mangy Chicken Curry

This is one curry you will find in the menu of every Manglorean family during a special occasion. Traditionally this recipe is called “kunkdachi kadi” with “narlacho roce”. Kunkod = Chicken, Kadi = curry, Narl = coconut, Roce = milk/juice. My husband is a die hard fan of this dish! And so far where ever it has been served guests have not stopped licking their fingers. My mum has been an expert at cooking this and now her daughter has her own quick version which doesn't compromise on the taste even 1%. I taught my husband to cook it last Sunday and he now says that “this is the easiest and tastiest chicken curry' one can make. It can be served with idli, dosa, steamed rice, kori roti (crisp rice papad like sheets that one can buy from a manglore store), and just about anything.. If you are vegetarian substitute chicken with soya chunks &/or potatoes.

You will need (for 4 persons)...

(Tips when cooking chicken:

If you are using chicken which has been frozen, let it thaw in a bowl with room temperature water at least 2 to 3 hours before cooking.

Make small slits on the chicken pieces so the curry seeps into the meat while cooking)

1 kg chicken – deskinned, cleaned and cut into medium size pieces

Oil – 1 tablespoon

Ginger garlic paste – 2 teaspoons

4 medium size onions – finely chopped

Tomato puree – 4 tablespoons/ 3 medium size tomatoes - chopped

3 medium size potatoes – each cut into 4's

Masala's:

Red chilly powder – 1 to 2 teaspoons heaped, you may add as per your taste

Jeera/Cumin powder – 1 teaspoon heaped

Coriander powder – 1 teaspoon heapeed

Turmeric – 1 teaspoon

Salt to taste

Coconut milk powder – 3 tablespoons/ thick coconut milk – 2 cups

Process..

In a cooking pot heat oil and add chopped onions and ginger garlic paste. Add a little bit of salt to help the onions cook faster. Ensure that the heat is on medium or it'll burn the onions. Once the onions are soft, add the tomato puree and mix well. After about 3 minutes add all the masala's except salt. Mix once and add the chicken and potatoes. Mix well, add about 2 cups of water and let the chicken cook covered for about 20 minutes. It may take more or less time depending on the quality of the chicken. For me it takes 15 to 20 minutes. Once the chicken is cooked add the coconut milk and salt (remember you had added a little salt when the onions were cooking) and stir well. After about 2 minutes turn off the heat.

I guarantee you will want to grab a bite that very minute! :D