Kori ajadina ( dry chicken with coconut ) & boothai curry ... mangalorean cuisine

Ingredients

1)KORI AJADINA:

• 1, 1 kg chicken
• 2, 25 - 30 red chillies
• 3, 3 tablespoon coriander seeds
• 4, 1 teaspoon jeera ( cumin seeds )
• 5, 1 teaspoon methi seeds
• 6, 1/4 teaspoon ajwain ( optional )
• 7, 1 teaspoon peppercorns
• 8, Ghee for frying
• 9, 7 - 8 garlic flakes
• 10, 1 teaspoon turmeric powder
• 11, 1 tablespoon tamarind paste
• 12, 1 1/2 coconut, grated
• 13, 10 - 12 garlic flakes
• 14, 1 teaspoon jeera
• 15, 2 big onions , chopped
• 16, 1 tablespoon butter
• 17, 2 cups water
• 18, Salt to taste
• For seasoning
• 19, 2 teaspoon ghee
• 20, 1 onion , chopped
• Tip : Mutton can be prepared in the same way with 500 g mutton.

2)BOOTHAI CURRY ( SARDINE CURRY ):

• 1, 25 sardines
• For masala
• 2, 2 level tablespoon scrapped coconut
• 3, 25- 30 red chillies
• 4, 2 tablespoon coriander seeds
• 5, 1 teaspoon jeera
• 6, 10 - 12 methi seeds
• 7, A pinch of ajwain ( optional )
• 8, 2 tablespoon peppercorns
• 9, 8 - 10 garlic flakes
• 10, 2 tablespoon tamarind paste ( or to taste )
• 11, Salt to taste
• For seasoning
• 12, 1 onion, chopped fine
• 13, 10 - 12 green chillies , chopped
• 14, 2 - piece ginger, chopped
• 15, 1 spring curry leaves
• 16, 1 tablespoon coconut oil

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Preparation

• 1)KORI AJADINA:
  Fry ingredients from 2 to 7 in a little ghee , then grind them along with 9, 10 and 11 to a fine paste. Remove the masala and keep aside. Then add grated coconut , garlic flakes, jeera and grind coarsely without water. Clean and cut chicken, add finely ground masala , 2 onions chopped , butter ,water , salt to taste and boil till cooked. Add the ground coconut and keep it on a slow flame till it becomes dry. Heat 2 teaspoon ghee in a kadai, and add 1 chopped onion. Fry till dark brown , pour the curry over the seasoning . Serve hot with rice / rotis.
• 2)BOOTHAI CURRY ( SARDINE CURRY ):
  Fry masala ingredients from 3 to 7 and then grind all the masala ingredients together to a very fine paste. Mix with 1/2 cup to 1 cup water and keep aside. Masala should be semi solid consistency.
  Pour the masala in a flat vessel. Add finely chopped onion , green chillies , ginger, curry leaves , salt to taste and place the cleaned fish on top and boil. Add 1 tablespoon coconut oil and keep on slow flame until it is almost dry. Tip : Instead of adding chopped onion to the masala you can add few chopped garlic flakes mixed with 1 tablespoon coconut oil.