Curry
Boiled Fish
Fish rubbed with salt and coated in a ground turmeric-chili-mustard paste, then pressure-cooked.
Butter Chicken Masala
Fried chicken simmered in a rich, buttery tomato gravy finished with cashews and raisins.
Chicken Kadai
Country chicken simmered in a fresh tomato and green chili masala, a rustic kadai-style curry.
Chicken Kurma
Chicken simmered in a fragrant coconut-milk gravy with ground poppy seeds, cashews, and whole spices.
Chicken Manchurian
Chicken pieces battered in maida and corn flour, deep-fried, then tossed in a spicy onion-garlic-capsicum gravy seasoned with soy sauce and vinegar -- classic Indo-Chinese chicken Manchurian.
Chicken Masala
Chicken marinated in yogurt and roasted whole spices, simmered with onion and a splash of lemon.
Chicken Roast
Chicken marinated in yogurt, ginger, and garlic, pressure-cooked and then roasted to a deep red-brown finish.
Chicken Sukka
Fried chicken tossed in a dry, richly spiced onion masala until coated and glossy.
Chicken Vindaloo
Chicken simmered in a bold, tangy masala of roasted red chilies, coriander, cumin, and poppy seeds.
Chicken Wing Masala
Crispy fried chicken wings tossed in a peppery ginger-garlic tomato masala.
Dry Meat Curry
Goat meat simmered down in a bold roasted-spice masala until thick and clinging to the meat.
Egg and Vegetables
Halved boiled eggs and vegetables simmered in a rich, ground-spice coconut-milk gravy.
Ennai Kathirikkai (Oil-Braised Brinjal)
Whole tender brinjals slit and stuffed with ground masala, then simmered in a mustard-tempered oil until tender.
Fish Chips
Fish pieces simmered in a mustard-cumin tempering with pepper, finished with a dash of soy sauce.
Fish Fry Roast
Fish pieces marinated in a simple pepper, coriander, and turmeric masala, then shallow-fried in sesame oil.
Fish Roast
Fish marinated in a dry pepper-coriander-cumin rub, then shallow-fried in oil until crisp.
Ginger Chicken
Country chicken marinated in ginger juice, turmeric, and vinegar, then simmered until tender.
Goat Lung Kootu
Pressure-cooked goat lung simmered with chana dal in a ground coconut and poppy seed masala.
Brinjal Kothsu
Mashed cooked brinjal stirred into a tangy tamarind and kuzhambu-powder base, a simple side dish.
Spiced Brinjal
Brinjal quarters simmered with onion, tomato, and whole warming spices into a fragrant masala.
Liver Pepper Chops
Note: the source ingredient list says "liver," but the instructions refer to "½ kg chicken." This inconsistency is preserved exactly as printed in the original source; no decision has been made about which is correct.
Madras Chicken
Chicken marinated and cooked in a layered masala of roasted spices, ginger-garlic, and ground cashews.
Spiced Potatoes
Boiled potatoes simmered in a ground red chili and cashew masala with fresh coconut milk.
Meat Chops
Meat pressure-cooked in a ground coconut and spice masala, then finished in a hot iron pan with ghee.
Meat Salna
Meat cooked with tomato and a ground shallot-chili masala in coconut milk until the oil separates.
Mutton Dal
Mutton and chana dal pressure-cooked together, then simmered in a roasted whole-spice and coconut masala.
Parsi Chicken Curry
Chicken marinated in ginger-garlic paste, simmered in a chili-cashew masala with a touch of tomato ketchup.
Pepper Fish Masala
Fish marinated in lemon juice and pepper, then griddle-cooked in dalda until golden on both sides.
Pepper Mutton Masala
Pressure-cooked mutton finished in a peppery onion-tomato masala with cinnamon and bay leaf.
Pirattu Kari (Braised Mutton)
Mutton pieces cooked down in a ground dried-chilli-and-cumin masala with sauteed onion, simmered on low heat until the gravy dries and the meat turns reddish-brown.
Special Mutton Masala
Mutton simmered with onion and ginger-garlic, finished with a freshly ground spice blend.
Sweet Raw Mango
Peeled raw mango pieces sauteed with onion and chilli, simmered until soft, then sweetened at the end with sugar or jaggery for a dish that balances spicy, sour, and sweet.
Tandoori Chicken
Chicken marinated in lemon, yogurt, and chili for hours, then skewered and roasted over an open flame.
Tangy Meat Curry
Meat marinated in a tangy tamarind, curd, and whole-spice blend with star anise, then simmered until tender.
Raw Banana Curry
Raw banana pieces simmered with a ground coconut, fennel, and garlic paste.
Whole Chicken Roast
A whole young chicken rubbed with a ground red chili and onion masala, then roasted until deeply browned.