by Mamma Jay | Mar 24, 2024 | Indian
Fish Curry Fish curry is best cooked in a earthen clay pot or “munchatti” as it enhances and retains the taste & flavours of the dish. In fact, it tastes much better after a day or two! My mother only cooked using clay pots and even the neighbours swear on her...
by Mamma Jay | Mar 24, 2024 | Indian
Sothi ''Sothi'' is a mild coconut curry which is cooked mainly by the South Indians and Tamils of Sri Lanka. Here is my mother’s non -vegetarian ''sothi'' recipe, which is a favourite amongst her children and grandchildren. 1...
by Mamma Jay | Mar 24, 2024 | Indian
Dhal or ”Sambar” SPICES (A) – to boil1½ cups ''toor'' dhal (split pigeon peas).1 tsp cumin seeds.½ pod of garlic ((crushed with skin on).)1 tbsp coconut oil or olive oil. Salt to taste.⅓ tsp Turmeric powder.⅓ tsp asafoetida or...
by Mamma Jay | Mar 24, 2024 | Malay
Prawn Sambal ¼ kg tiger prawns or shrimps, (cleaned and marinated for 20- 30 minutes.)1 big tomato (– chop coarsely.)2 large onions (– slice thinly.)1 tbsp tamarind juice ((according to taste).)¼ cup coconut milkPinch of sugar.2 kaffir lime leaves, (add whole or slice...
by Mamma Jay | Mar 24, 2024 | Indian
Dry Chicken Curry (Chicken Peretal) 1 medium skinless chicken (– cut into small pieces.)2 big Bombay onions (– sliced thinly.)4 tsp ginger garlic paste ((blend 3 inched long root ginger and 1/2 pod garlic).)1 large tomato, sliced thinly.2 large potatoes, peeled and...
