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

Main Dish
6 servings
25 min
40 min
Very Easy

Ingredients

Number of serving: 6

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

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.

Photos

Kori ajadina ( Dry chicken with coconut ) & Boothai curry ... Mangalorean cuisine, photo 1Kori ajadina ( Dry chicken with coconut ) & Boothai curry ... Mangalorean cuisine, photo 2




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