Salt and Spice

Kerala Pork Fry / Pork Ularthiyathu

Ingredients

Pork – 500 gm cut into pieces

Coriander powder – 1 tsp

Turmeric powder – 1/4 tsp

Chilly powder – 1/4 tsp

Ginger – 1 tbsp chopped

Garlic – 1 tbsp chopped

Coconut pieces – 1/4 cup

Vinegar – 1 tbsp

Salt – to taste

Water – 1 cup

Oil – 2 tbsp

Onion – 1 sliced

Green chillies – 2 slit

Curry leaves – 2 sprigs

Meat masala – 1 1/2 tsp

Garam masala – 1/2 tsp

Pepper powder – 3/4 tsp

Method

Put the pork pieces into a pressure cooker along with the coriander, turmeric and chilly powders, coconut pieces,vinegar, salt and water. Pressure cook for 15 to 30 minutes on a low flame after the first whistle, or till done. Heat oil in a non-stick pan and fry onions, green chillies and curry leaves till the onions turn golden brown. Add meat masala, garam masala and pepper powder. Sprinkle some water and fry till the aroma comes out. Add the cooked pork along with the left over gravy. Add salt if needed. Fry for 5 to 10 minutes till the pork fry is dark brown in color and the oil separates. Serve delicious ‘Kerala Pork Fry / Pork Ularthiyathu’ with rice, appam, puttu, idiyappam, chapathi, porotta or bread. Enjoy!

If the pork is really tender, reduce the amount of water while pressure cooking.

Posted in Kerala Christian Recipes, Kerala Non Veg, Pork by: lissie 5 Comments

Duck Pepper Masala

Wish You All A Merry Christmas!

Ingredients

Country duck – 800 gm cut into big pieces

Coconut oil – 2 tbsp

Cloves – 3

Cardamom – 2

Cinnamon – 2″ piece

Onions – 2 medium sliced

Garlic – 1 tbsp chopped

Ginger – 1 tbsp chopped

Green chillies – 3 slit

Curry leaves – 2 sprigs

Coriander powder – 3 tsp

Turmeric powder – 1/2 tsp

Pepper powder – 1 1/4 tsp

Garam masala – 1/2 tsp

Vinegar – 2 tsp

Salt – to taste

Thin coconut milk – 1 1/2 cups

Thick coconut milk – 1/2 cup

Potatoes – 2 cut into wedges

Oil – for frying

Method

Heat oil in a pressure cooker and add the whole spices. Add the onions, garlic, ginger, green chillies and curry leaves. Fry till the onions turn light brown. Add the spice powders, sprinkle some water and fry till the aroma comes out. Add the thin coconut milk, duck pieces, vinegar and salt to taste. Mix well and cook covered for 20 to 40 minutes after the first whistle or till done. Meanwhile, deep fry the potato wedges till golden brown and keep aside. Open the cooker and add the thick coconut milk. Mix well and switch off the flame before the curry starts to boil. Garnish lip-smacking ‘Duck Pepper Masala’ with fried potato wedges and serve hot with appam, puttu, idiyappam, chapathi, porotta, pulao, rice or bread. Enjoy with your loved ones!

Posted in Duck, Kerala Christian Recipes, Kerala Non Veg by: lissie 4 Comments

Prawns and Tomato Curry

Ingredients

Prawns – 250 gm

Tomatoes – 3 big sliced

Onion – 1 medium sliced

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Salt – to taste

Water – 2 cups

For Grinding

Grated coconut – 1 cup

Green chillies – 4

Cumin seeds – 1/4 tsp

Turmeric powder – 1/2 tsp

For Tempering

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Uluva/ Methi/ Fenugreek seeds – 1/8 tsp

Small onions – 5 sliced

Curry leaves – 2 sprigs

Method

Cook the prawns, tomatoes and onions in 2 cups of water along with turmeric powder, chilly powder and salt, till the onions are well cooked. Grind the above mentioned ingredients to a fine paste along with some water. Add this paste to the curry, mix well and boil for 2 minutes. Switch off the flame. Heat coconut oil in a small pan and splutter mustard seeds and fenugreek seeds. Add small onions and curry leaves and fry till the onions turn golden brown in color. Pour it over the curry and mix well. Serve delicious ‘Prawns and Tomato Curry’ with steamed rice. Enjoy!

Posted in Kerala Christian Recipes, Kerala Non Veg, Prawn by: lissie 5 Comments