Thattukada Kozhi Porichathe (Chicken Fry)

 Hi Friends! How are you all doing today? It's Hello time to Thattukada Kozhi Porichathe today on Thenga Chamanthi. There have been several names for chicken fry called Thattukada Chicken Fry /Kerala Thattukada Style Chicken Fry or just simple Kozhi Porichathe . This has been my all time comforting food at home during childhood and still on with the same. I love to have chicken fry with chapati. Being in Bangalore for a long time and craving for outside food, we came across Poricha Kozhi near my hostel from a Kerala restaurant. It took me many years to have the same taste and tried to cook this fry at home. Today, I am too happy to see my son loving the same chicken fry. Made him many fry recipes, he loves them all.. But this dish stood out for him. So, here's the Thattukada Kozhi Porichate from my kitchen to you all .. give it a try today.. Have a great weekend friend. Stay home and Stay Safe :)

Ingredients:

Chicken - 3 Full leg pieces

Coconut Oil - For Frying 

Curry leaves - 3 strings

Green Chillies - 5 nos (slit into half)

Marination:

Ginger garlic paste - 2 tsp

Turmeric powder - ½ tsp

Kashmiri chilli powder - 5 tbsp

Black pepper powder - 1 tsp

Corn flour - 3 tbsp 

Garam masala powder - 1 tsp

Thick curd / Yogurt - 5 tbsp

Lime juice - 2 tsp

Dry roasted red chillies - 15 nos (crushed)

Salt - to taste

Preparation:

- Cut, Clean the chicken legs and keep aside.

- Add the marination to the chicken pieces and mix well. Keep the marinated chicken  aside for at least 30 minutes to 1 hour.

- Take a thick bottom pan and pour oil for deep frying. Once the oil is piping hot, add curry leaves. 

- Now add in the marinated chicken legs one by one and fry well on both the sides till golden brown and crispy. Remove the fried chicken and keep them aside. 

- In the same friend oil, add a few more curry leaves, green chillies and fry for a sec and add them to the fried chicken pieces as garnish. Spicy Thattukada Kozhi Porichathe (Chicken fry) is ready to be served with Porotta, Chapati or Rice. 

Note:

- Add spice and salt as per taste.

- I have used Coconut oil for frying. You can use any oil as per taste. 

Puli Meen Curry (Tamarind Fish Curry)

 Puli Meen Curry (Tamarind Fish Curry), this is a fish curry prepared on spot without any recipes in mind. This was my first try and now it's been a hot and hit fish curry at home from couple of months. Very few home kitchen ingredients adds the taste to the marinated fish pieces and curry. So, without any delay, let me get into the method of cooking "My Own Style" made Puli Meen Curry. Friends..try this recipe for the weekend at home and let me know your comments on the same. Have a great weekend and stay safe 😍😍

Ingredients:

Bassa Fish - 500gms (boneless,small cube pieces)

Shallots - 10 nos (cut to thin slices)

Green chillies - 4 nos (slit into half)

Ginger - small piece (sliced)

Garlic - 6 nos (sliced) 

Turmeric powder - ½ tsp +½ tsp

Kashmiri Red chillie powder - 5 tbsp + 2 tsp

Corriender powder - 1 tbsp

Black pepper powder - 2 tsp + ½ tsp 

Tamarind Pulp - 1 cup (thick)

Water - 1 cup

Coconut oil - 3 tbsp

Mustard seeds - ½ tsp

Dry red chillies - 3 nos

Curry leaves - 4-5 string

Sugar - ½ tsp

Salt - to taste

Preparation:

- Marinate the cut, cleaned fish pieces with ½ tsp turmeric, 2 tsp red chillies powder, ½ tsp black pepper powder, salt and keep aside for half hour. 

- Heat oil in a chatti (earthen pot), when hot, add mustard seeds and let splutter. Now add dry red chillies and 2 string of curry leaves and saute for a second.

- Add green chillies, ginger, garlic and saute for a minute. Now toss in the shallots and saute well till they are translucent. 

- Once done, add turmeric powder, red chillie powder, corriender powder, black pepper powder and fry well till oil shows out. 

- Pour the tamarind pulp, water, salt and let boil for a minute or two. 

- Now, add the cut fish pieces and mix well. Add salt at this stage if required. Let the curry boil for another 5 minutes on a low flame, with lid on. 

- Once done, add sugar, curry leaves and switch off flame. Pour one tsp of coconut oil on top of the curry, and cover lid till serving.

- Spicy and delicious Puli Meen curry is ready to serve with rice and fish fry.

Note:

- Any fish can be used to prepare this curry.

- This is a very spicy dish. Adjust salt and spice according to taste. 

- I used thick tamarind pulp for the gravy, as I like this curry thick rather than watery. You can add water to the pulp to make the gravy watery.