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

Name: Kori ajadina ( dry chicken with coconut ) & boothai curry ... mangalorean cuisine
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Cuisine: En
Ingredients: 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.; 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 )

Main Dish

Very Easy

1 h 5 m

Preparation

Preparation25 min

Cook time40 min

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.