Prawn Moily-Taj Malabar Style N Keema Special

Here are 2 more recipes for the festive season. Not orthodox, traditional dishes off the menu for the upcoming Durga puja but that's where the fun is!!

1st one which is an absolute favourite is Prawn Moily, I have replicated it in pretty much the same way as they do in Taj Malabar, Cochin now better known as Vivanta by Taj except the inclusion of curry leaves.  I love this dish for its simplicity yet such vibrant flavours. Very easy to make and goes well with white rice. One word of caution though, if you don't like preparations with coconut oil, then please avoid it because the basic essence of this fish comes from the richness of freshly squeezed coconut milk. If you don't like your food cook in coconut oil then please use normal vegetable oil but YEAH, coconut oil gives it that extra punch and flavour. Choice is yours:-)

The 2nd dish is Chicken keema masala. goes well with almost anything, I like it best with phulkas:-)

Prawn Moily

Ingredients: 1 thinly sliced onion, 1 spoon sliced ginger, 1 tblspn chopped garlic, 250gms prawn deshelled and deveined, 1/4th tblspn turmeric powder, salt as per taste, 6-7 curry leaves (optional), 1 chopped tomato, 3-4 slit green chillies or as per taste, 1 cup thinner extract of coconut milk, 1/2 cup thicker extract of coconut milk, coconut oil for cooking

Method:

• Marinate the prawns with turmeric powder, salt and keep aside
• Heat oil in a heavy bottomed pan
• Once the oil turns hot, throw in the onion, ginger, garlic, green chilly and curry leaves
• Saute for a few minutes without browning the garlic and onion
• Add the prawns and cook in medium heat till 80% done
• Pour the thinner extract of coconut milk and cook for few minutes at low flame
• Add the tomato pcs
• At this stage, I prefer to cover and cook till the tomatoes are done but not mushy
• Now add the thicker extract of coconut milk and let the gravy simmer at low flame
• Finally season your dish and serve it hot with white rice

Note: You can also use any firm sea water fish to make Fish Moily using the same recipe

Chicken Keema Masala

Ingredients: 500gms Chicken mince, 150gms fresh/frozen peas, 5chopped green chillies, 1tbspn ghee, 1/2tbspn cumin seeds, 1pinch red food colour, 2tbspn ginger-garlic paste, 1/2 cup chopped onion, 1tbspns each of red chilli-coriander-cumin powder, 1tbspn garam masala powder, 1/2tbspn lemon juice, salt, oil, 2 tblspns chopped coriander leaves for garnishing

Method:

• Heat oil in a pan
• Add the onions, ginger-garlic paste and fry till onion turns translucent
• Now add the peas and saute for 1 minute
• Add the chicken mince and mix everything together
• Add all the powdered spices along with the food colour and keep cooking at slow flame for 8-10 minutes
• Pour in the lemon juice, salt and further cook for 2minutes
• Add salt. Cover and cook till mutton mince is perfectly cooked.
• Transfer the contents in a serving bowl
• Prepare a tempering with ghee, chopped green chillies, cumin seeds and garam masala.
• Pour it immediately over the chicken mince
• \Garnish with coriander leaves
• Serve hot with choice of roti, naan or rice