How to prepare Chicken in Coconut Milk with Lemon grass? Recipe details

After reading an article about sadia chicken company, i decided to prepare a chicken curry by using coconut milk and lemon grass. Past Sunday, i tried this and made awesome chicken curry with this combination. After making this awesome chicken curry, my friends appreciated me lot. they all loves this very much. Now i am one of the expert chicken curry maker in my area. Please remember, this recipe is for preparing chicken in coconut milk with lemon grass.


Prepare Chicken by using Coconut Milk with Lemongrass

Serves 4 to 6

1 Roasting chicken- need whole roasted (3 pounds to 5)
Salt and fresh black pepper required
(1/2 stick) butter  – 4 tablespoons
Tablespoon olive oil – 1
1 cinnamon stick
whole pieces star anise – 2
1/2 cup roughly chopped cilantro stems
Large lemon, cut into eighths – 1
1 stalk lemongrass, 5 inches of white part only, chopped into 1/4-inch pieces
6 to 8 garlic cloves, peeled and smashed
1 (16-ounce) can coconut milk
3 cups torn greens (spinach, kale, chard, mizuna, etc)
2 green onions, chopped into 1/4-inch pieces
Chopped cilantro, to garnish
Cooked rice, to serve

chicken curry making using coconut milk

Spicy Prawn Stir – Fry

Spicy Prawn Stir – Fry

Prawn Stir-fry


King prawns (jumbo shrimp) – 25 -30 deshelled and deveined (I used the frozen cooked ones. It is equally tasty)

Fresh ginger-garlic paste – 1tsp

Turmeric powder – 1/2 tsp

Chilli powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Seeds from 2 cardamom pods, crushed

Coconut milk – 1/4 cup

Pepper powder – 1/2 tsp

Cilantro – 2 tbsp chopped

Salt – To taste



1.  Clean and rinse the prawns under cold running water, drain and pat dry.

2.  Mix the ginger-garlic paste, chilli powder, turmeric powder, crushed cardamom seeds and salt in a bowl.  Marinate the prawns with this marinade.


3.  Heat oil in a pan.  Add the marinated prawns and stir-fry for a few minutes at medium heat.




4.  Stir in the coconut milk and saute for a few minutes until the prawns are cooked through. This will take only a few minutes. Season with salt and pepper powder. Garnish with chopped cilantro.




Thanks : Yummy O Yummy


Naga jolokia or Bhut Jolokia chili pepper hottest pepper in the world

The Bhut Jolokia (bhut jôlôkia; Bangla: নাগা মরিচ naga morich), as it is commonly known—also known variously by other names (see etymology section below) in its native region, sometimes Naga Jolokia—is a chili pepper previously recognized by Guinness World Records as the hottest pepper in the world. The pepper is typically called the ghost chili or ghost pepper by U.S. media.

Bhut Jolokia /Naga Jolokia - hottest indian pepper

The Bhut Jolokia/naga jolokia is an interspecific hybrid cultivated in the Assam region of northeastern India and parts of neighbouring Bangladesh. It grows in the Indian states of Assam, Nagaland and Manipur, and the Sylhet region of Bangladesh. It can also be found in rural Sri Lanka where it is known as Nai Mirris (cobra chili). There was initially some confusion and disagreement about whether the Bhut was a Capsicum frutescens or a Capsicum chinense pepper, but DNA tests showed it to be an interspecies hybrid, mostly C. chinense with some C. frutescens genes.

In 2007, Guinness World Records certified the Bhut Jolokia as the world’s hottest chili pepper, 401.5 times hotter than Tabasco sauce. On December 3, 2010, the Bhut Jolokia was replaced as the hottest known chili pepper by the Naga Viper pepper, which has an average peak Scoville rating more than 300,000 points higher than an average Bhut Jolokia – but still not higher than the hottest ever recorded Dorset Naga. In February 2011, Guinness World Records awarded the title of “World’s Hottest Chilli” to the Infinity chilli grown in Grantham, England. This chilli rates at 1,067,286 units on the Scoville scale. Later the same month, on February 25, 2011, the title returned to the Naga Viper pepper with a rating of 1,382,118 Scoville Heat Units (SHU). The current “world’s hottest” is the Trinidad Scorpion Butch T, officially tested at 1,463,700 SHU. These figures are highly controversial among the pepper growing community and tests with more rigorous scientific standards are yet to be conducted on the many various peppers vying for “world’s hottest” status.

Read more about Naga jolokia in news:

Different Fish Tastes of Kerala

Different Fish Tastes of Kerala




Kerala Fish Curry


400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste

How to make kerala fish curry:

* Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
* Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
* Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
* Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
* Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
* Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
* Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Keywords: Kerala recipes, kerala fish curry, kerala beef curry, chicken fry




Kerala Fish Fry


1. Fish – Cleaned and sliced into thin pieces (7-8 pieces)
2. Ginger paste – 1 tbsp
3. Garlic paste – 1 tbsp
4. Red Chilly Powder – 1 tbsp
5. Turmeric Powder – 1/2 tsp
6. Fish Masala Powder – 2 tsp
7. Black Pepper Powder – 1/2 tsp
8. Fenugreek Powder (Uluva podi) – 1/4 tsp
9. Lemon juice – 1 tbsp
10. Salt – to taste
11. Oil – As needed (for shallow frying)

Preparation Method

1. Marinate the fish with all the above ingredients.
2. Refrigerate it for 30 mins.
3. Take a non-stick Frying Pan and pour 3-4 tbsp of oil.
4. Shallow fry the fish for around 10-15 minutes till it is properly fried on both sides.


1. You may substitute lemon juice with vinegar.
2. You can also add 2 tbsps of curd along with the other ingredients and marinate the fish. It will give a better taste.

Keywords: Kerala recipes, kerala fish curry, kerala beef curry, chicken fry




Kerala Fish Thoran


Fish diced – 1 cup
Turmeric – 1
Kudampuli – 1 piece
Cumin seed – 1 pinch
Red chilli seeds – 1/4 teaspoon
Garlic – 4
Grated coconut – 3/4 cup
Coconut oil – 4 teaspoon
Mustard seeds – 1 teaspoon
Rice – 1 teaspoon
Curry leaves – 2 sprigs
Dry red chilli – 2
Onion – 1/2
Green chilli – 2
Ginger – 1 piece
Egg – 1
Salt – to taste


Boil the fish slices with kudampuli, salt and water. Then make it into small flakes with mashing. Make a paste of turmeric, cumin seeds, chilli seeds and garlic, grated coconut by grinding. Take some water and mix it with this paste. Take a pan and place the paste in the middle of the pan and cover it with the fish flakes. Cover it with a lid and allow it to cook. Stir it well and make it dry. Take some oil in another pan and pop mustard seeds. Also add rice, curry leaves and dry chillies to it. Then add the chopped onion pieces and saute them. Add green chillies and ginger pieces. Add this to the prepared fish and stir them well. Now pour an egg beaten finely and then mix it well. Add salt to taste and cook till all the water gets absorbed properly.

Key words: Kerala recipes, kerala fish curry, kerala fish fry, fish thoran


Fish Pollichathu

Ingredients for Seer Fish/Surmai Fish Pollichathu 
Seer fish/Ney Meen – 250g(cleaned, washed and drained)
Ginger(finely chopped) – 1 tsp
Garlic(finely chopped) – 1 tsp
Onion(finely chopped) – 1 cup
Tomato(finely chopped) – 3/4 cup
Coccum water(Kudampuli) – 2 tsp
Lemon juice – 1 tsp
Red chilly powder – 1/2 tsp
Pepper powder – 1 tsp
Turmeric powder – 1/4 tsp
Aniseed powder(Saunf) – 1/4 tsp
Coconut milk – 1/2 cup
Water – 1/4 cup
Coconut oil – As reqd
Salt – As reqd
Banana leaf(Vazhayila) – As reqd


1)For preparing seer fish/vanchiram/arkoli fish pollichathu, first mix together red chilly powder, lemon juice, turmeric powder and required salt with some coconut oil and apply the mixture on both sides of seer fish. Keep the fish pieces aside for a few minutes.

2)Heat some oil in a frying pan and fry ginger, garlic and onion to a golden brown color.

3)Add tomato, red chilly powder, pepper powder, turmeric powder, saunf powder, little salt and saute well for a few minutes in simmer mode.

4)Add coccum water and little bit of water. Mix well and cover with a lid. Boil for a few minutes in low heat to drain off water.

5)Remove the lid and add coconut milk. Cook again in low heat until the gravy acquires a thick consistency. Switch off the flame.

6)Take a banana leaf and brush the inside with some coconut oil. Apply the thick gravy on both sides of the marinated fish.

7)Roll up each fish in a piece of banana leaf and fry(pollikaan) both sides for 8 minutes in a hot tawa smeared with some oil.

Open the banana leaf and enjoy the splendid taste of seer fish/surmai fish/vanchiram/arkoli fish pollichathu. Serve hot with a piece of lime and onion slices. 

Keywords: Kerala fish curry, kerala food, fish fry, fish pollichathu


Kerala Style Baked Fish


1. Fish Fillets – 2 medium (I used Tilapia Fillets)
2. Turmeric
Powder – 1/4 tsp
3. Paprika/Kashmiri Chilly Powder – 2 tsp (Alter according to your spice tolerance)
4. Black Pepper Powder – 1/2 tsp
5. Fish Masala Powder – 1 tbsp (Optional) – I used Eastern Fish Masala Powder
6. Ginger
Powder – 1/2 tsp
7. Garlic Powder – 1/2 tsp
8. Lemon Juice – 1 tbsp
9. Salt – to taste

Preparation Method

1. Make a marinade using the above ingredients and apply it on the fish fillets. Refrigerate it for atleast one hour.
2. Preheat oven to 400 degree F (200 degree Celsius). Line a baking pan with Aluminum Foil and spray some cooking oil.
3. Place the fish fillets on the pan and bake uncovered for around 15 minutes. Turn the fillets carefully and bake for another10-20 minutes depending on how crisp you want your fish to be.
4. Be careful not to bake it for too long or else it will become dry.


* Make sure the fish fillets are not thin or else they will end up breaking or getting dried.
* You can also use 1 tbsp of Fresh Ginger Garlic Paste instead of Ginger & Garlic powders.

Keywords: Tasty food, juice, milk shake, ice cream, jam, healthy food, breakfast, curry recipes, rice recipes


Mango fish curry

1. Fish – ½ kg
2. Onion Chopped (small) – 6 no.s
3. Ginger chopped – ¼ tsp
4. Garlic – 1 no.
5. Fenugreek powder – ¼ tsp
6. Turmeric powder – ½ tsp
7. Chilli powder 3 teaspoon
8. Corriander powder – 1 teaspoon
9. 1 mango cut in to 2 inch pieces
10. Green chilli 2 no.s
11. Curry leaves – a few
12. Salt – to taste 

Preparation Method

1. Fry coconut in a pan.
2. When half of its done add onion, ginger and garlic till its smell goes.
3. Grind this ingrediants to paste.
4. Add sufficient water with this grinded paste and allow to boil with green chillies, turmeric powder, mangoes and curry leaves. Add salt and mix well.
5. Add cleaned fish when it is boiled and cook till its gravy become thick.
6. Finally add curryleaves.

Keywords: Tasty food, kerala tasty food, Mango fish curry recipes


Meen Varutharachathu

1. Seer fish (Neymeen)-1/2 kg 
2. Grated coconut- 2 cups 
3. Button onion(sliced long)- 5 nos, coconut oil-one and a half spoon 
4. Chilly powder-3 small spoons,coriander powder-5 small spoons,turmeric powder-half a spoon, tamarind -lemon size 
5. Curry leaves-2 nos,fenugreek powder-half a spoon 
6. Tomato (cut into four)- 1 
7. Coconut oil- 2 small spoons 
8. Mustard- half a spoon 
9. Button Onion – 2 nos

Fry grated coconut crisply. When half fried, add coconut oil, button onion and tamarind.Add the fourth set of ingredients too before removing from fire.The roasted mix should be made into a smooth paste without adding water. Add one and a half cups of water to this paste and place it on fire. Put salt (as required) and fenugreek powder and curry leaves into it. Let it boil. As soon as it starts boiling, immerse the fish pieces and tomato into it. It should be cooked in slow fire. One the gravy gets thickened, remove it from fire. Season mustard in coconut oil with button onion and add it to the cooked fish curry.

Keywords: Tasty food, kerala tasty food, Mango fish curry recipes,Meen Varutharachathu


A Coastal Special Fish Curry from Kerala


To Boil Fish

3 medium size mackerel cleaned and cut into three (any kind of fish you can use)
1/2 cup water
1/2 tsp turmeric powder
1 tsp chilly powder
1 tsp coriander powder

To Cook the gravy

2 tbsp coconut oil
4 cloves garlic,sliced
1 small onion sliced
1 piece ginger,chopped
1 green chilly,slit
2 pieces of coccum (depends on the sourness)
1/2 tsp garam masala
2 tsp coriander powder
1 tsp chilly powder
3/4 cup grated coconut,roasted and grind to a fine paste adding little water
curry leaves


* First, boil the water and add salt.Add all the powders mentioned in the 'boil fish ' section.Boil the spices in water for 2-3 minutes.

* Add fish pieces,and cook it in medium flame for 5-6 minutes or till it is cooked.Remove from the flame and keep along with the water if any.

* Now roast the coconut till brown and grind it smoothly adding little water.

* Heat coconut oil in another deep skillet/man chatty and add garlic slices. Sauté and add the chopped onion,ginger and green chilly. Sauté till the onion turns brown.

* Add coccum to this.Now mix in the garam masala,chilly and coriander powders along with coconut paste.Mix well.If it's too dry,you can add some water cleaning the grinder.Bring to a boil.

* Add curry leaves and now add the cooked fish along with the gravy to this .Simmer till the oil gathers over the top.Check the salt.

Keywords: Tasty food, kerala tasty food, Mango fish curry recipes,Meen Varutharachathu,Coastal Special Fish Curry


Kuttiattoor MANGO photos

കുറ്റിയാട്ടൂര്‍ MANGO

ഇത് കേരളത്തിന്റെ വടക്ക്ഇത് എന്റെ സ്വന്തം മാവ്, ഫോട്ടോ ടെറസ്സിൽ നിന്നും എടുത്തതാണ്.

ചെയ്യാറുണ്ട്. ഇവിടെ ടെറസ്സിൽ നിന്നും മാവിന്റെ ശാഖകൾ താങ്ങി ഉറപ്പിച്ചത് കാണാം.

വരും. മൂത്ത മാങ്ങകൾ നിലത്ത് വീഴാതെ പറിച്ചെടുത്ത് വീട്ടിനകത്തെ മുറിയിൽ പഴുപ്പിക്കാൻ വെക്കണം.

കാഞ്ഞിരത്തിന്റെ പച്ചിലകൾ കുറഞ്ഞതുകൊണ്ടാണ് എന്റെ മാങ്ങയുടെ സൌന്ദര്യം കുറഞ്ഞത്.

മാങ്ങ പഴുത്തു, തൊലികളഞ്ഞ് പ്ലെയിറ്റിലാക്കി, ഇനി ഓരോന്നായി എടുത്ത് കഴിക്കാം.

ഒന്നിച്ച് ധാരാളം മാങ്ങകൾ പഴുത്താൽ ചെയ്യാൻ ധാരാളം മാർഗങ്ങളുണ്ട്. അതി

കടപ്പാട് : മിനി ചേച്ചിക്ക്