"Savor the Spice"

10 South Indian Non-Vegetarian Recipes

Introduction:

South Indian cuisine is known for its rich and flavorful dishes, and non-vegetarian recipes are no exception. From tangy seafood curries to fiery chicken fry, there is no shortage of delicious non-veg recipes in South India. In this book, we bring you 10 of the best South Indian non-veg recipes that are sure to tickle your taste buds.

Recipe 1:

"Fish Curry"

Ingredients:

1. 500 grams fish (cut into pieces)

2. 2 onions (finely chopped )

3. 2 tomatoes (finely chopped)

4. 1 tsp ginger garlic paste

5. 1 tsp red chilli powder

6. 1 tsp turmeric powder

7. 1 tsp coriander powder

8. 2-3 green chillies (slit)

9. Curry leaves

10. Salt to taste

11. 2 tbsp oil

12. Water as required

Instructions:

1. Heat oil in a pan and add the onions. Fry until they turn golden brown.

2. Add ginger garlic paste and fry for a minute.

3. Add tomatoes and cook until they turn mushy.

4. Add red chilli powder, turmeric powder, coriander powder, and salt. Mix well.

5. Add water and bring it to a boil.

6. Add fish pieces and cook until they are tender.

7. Add slit green chillies and curry leaves. Cook for a minute and serve hot with steamed rice.

Recipe 2:

"Chicken Biryani"

• Ingredients:

1. 500 grams chicken (cut into pieces)

2. 2 cups basmati rice

3. 2 onions (finely sliced)

4. 1 tsp ginger garlic paste

5. 1 tsp red chilli powder

6. 1 tsp coriander powder

7. 1 tsp cumin powder

8. 1 tsp garam masala powder

9. 1 cup yogurt

10. 1 tbsp lemon juice

11. A pinch of saffron

12. Salt to taste

13. 2 tbsp oil

14. Water as required

15. Instructions:

1. Soak the basmati rice in water for 30 minutes.

2. Heat oil in a pan and add the onions. Fry until they turn golden brown.

3. Add ginger garlic paste and fry for a minute.

4. Add chicken pieces and cook until they are browned on all sides.

5. Add red chilli powder, coriander powder, cumin powder, and salt. Mix well.

6. Add yogurt, garam masala powder, and lemon juice. Mix well and cook for 10 minutes.

7. In a separate pot, boil water and add soaked rice. Cook until the rice is half done.

8. Add the chicken masala on top of the rice and spread evenly.

9. Add saffron on top and cover the pot with a tight lid. Cook for 20-25 minutes on low flame.

10. Serve hot with raita and papad.

Recipe 3:

"Andhra Style Chicken Curry"

Ingredients:

1. 500 grams chicken pieces

2. 2 onions, chopped

3. 2 tomatoes, chopped

4. 2 green chilies, chopped

5. 1 tsp ginger garlic paste

6. 1 tsp red chili powder

7. 1 tsp coriander powder

8. 1/2 tsp turmeric powder

9. 1/2 tsp garam masala powder

10. Salt to taste

11. Oil for cooking

Instructions:

12. Heat oil in a pan and add chopped onions. Saute till they turn translucent.

13. Add ginger garlic paste and saute for a minute.

14. Add chopped tomatoes and green chilies. Cook till the tomatoes turn mushy.

15. Add all the spices and salt. Cook for 2-3 minutes.

16. Add chicken pieces and mix well. Cook for 10-15 minutes or until the chicken is cooked through.

17. Serve hot with rice or roti.

Recipe 4:

"Chettinad Prawn Masala Ingredients"

1. 500 grams prawns

2. 1 onion, chopped

3. 2 tomatoes, chopped

4. 2 green chilies, chopped

5. 1 tsp ginger garlic paste

6. 1 tsp red chili powder

7. 1 tsp coriander powder

8. 1/2 tsp turmeric powder

9. 1/2 tsp garam masala powder

10. Salt to taste

11. Oil for cooking

12. Instructions:

13. Heat oil in a pan and add chopped onions. Saute till they turn translucent.

14. Add ginger garlic paste and saute for a minute.

15. Add chopped tomatoes and green chilies. Cook till the tomatoes turn mushy.

16. Add all the spices and salt. Cook for 2-3 minutes.

17. Add prawns and mix well. Cook for 5-7 minutes or until the prawns are cooked through.

18. Serve hot with rice or roti.

Recipe 5:

"Kerala Style Fish Curry"

Ingredients:

1. 500 grams fish fillets

2. 1 onion, chopped

3. 2 tomatoes, chopped

4. 2 green chilies, chopped

5. 1 tsp ginger garlic paste

6. 1 tsp red chili powder

7. 1 tsp coriander powder

8. 1/2 tsp turmeric powder

9. 1/2 tsp fenugreek seeds

10. Salt to taste

11. Coconut milk - 1 cup

12. Oil for cooking

Instructions:

1. Heat oil in a pan and add chopped onions. Saute till they turn translucent.

2. Add ginger garlic paste and saute for a minute.

3. Add chopped tomatoes and green chilies. Cook till the tomatoes turn mushy.

4. Add all the spices and salt. Cook for 2-3 minutes.

5. Add fish fillets and mix well. Cook for 5-7 minutes or until the fish is cooked through.

6. Add coconut milk and fenugreek seeds. Simmer for 5 minutes.

7. Serve hot with rice.

Recipe 6:

"Butter Chicken"

Ingredients:

1. 1 kg boneless chicken, cut into pieces

2. 2 onions, chopped

3. 2 tomatoes, chopped

4. 1 tbsp ginger-garlic paste

5. 1 tsp red chili powder

6. 1 tsp turmeric powder

7. 1 tsp coriander powder

8. 1 cup cream

9. 4 tbsp butter

10. Salt to taste

11. Directions:

12. Heat the butter in a pan and sauté the onions till they turn golden brown.

13. Add the ginger-garlic paste and sauté for another 2 minutes.

14. Add the tomatoes and cook till they turn soft.

15. Add the red chili powder, turmeric powder, and coriander powder and cook for 2 minutes.

16. Add the chicken and salt and cook till the chicken is tender.

17. Add the cream and cook for another 5 minutes.

18. Serve hot with naan or rice.

Recipe 7:

"Chettinad Mutton Curry"

Ingredients:

• 500 grams mutton, cleaned and cubed

• 2 onions, finely chopped

• 2 tomatoes, finely chopped

• 1 tbsp ginger garlic paste

• 2 tsp red chili powder

• 2 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• 1/2 tsp fennel powder

• 1/4 tsp nutmeg powder

• 1/4 tsp cinnamon powder

• 2 tbsp oil

• Salt to taste

Instructions:

1. Heat oil in a pressure cooker and add onions. Fry until the onions turn golden brown.

2. Add ginger-garlic paste and sauté for 2 minutes.

3. Add tomatoes and cook until they become soft and mushy.

4. Add mutton, red chili powder, coriander powder, turmeric powder, cumin powder, fennel powder, nutmeg powder, cinnamon powder and salt to the pressure cooker. Mix well.

5. Add 1/2 cup of water and pressure cook for 5-6 whistles or until the mutton is cooked and tender.

6. Serve hot with rice or roti.

Recipe 8:

"Mutton Kuzhambu"

Ingredients:

• 500 grams mutton, cleaned and cubed

• 2 onions, finely chopped

• 2 tomatoes, finely chopped

• 1 tbsp ginger-garlic paste

• 2 tbsp coriander powder

• 1 tbsp cumin powder

• 1 tbsp fennel powder

• 1 tbsp red chili powder

• 1/2 tsp turmeric powder

• 1/4 tsp cinnamon powder

• 2 tbsp oil

• Salt to taste

Instructions:

1. Heat oil in a pan and add onions. Fry until the onions turn golden brown.

2. Add ginger-garlic paste and sauté for 2 minutes.

3. Add tomatoes and cook until they become soft and mushy.

4. Add mutton, coriander powder, cumin powder, fennel powder, red chili powder, turmeric powder, cinnamon powder and salt to the pan. Mix well.

5. Add 1/2 cup of water and let it cook on medium heat until the mutton is cooked and the gravy thickens.

6. Serve hot with rice or roti.

Recipe 9:

"Nandu Masala" (Crab Masala)

Ingredients:

• 500 grams crab, cleaned and washed

• 2 onions, finely chopped

• 2 tomatoes, finely chopped

• 1 tbsp ginger-garlic paste

• 2 tbsp coriander powder

• 1 tbsp cumin powder

• 1 tbsp fennel powder

• 1 tbsp red chili powder

• 1/2 tsp turmeric powder

• 2 tbsp coconut oil

• Curry leaves

• Salt to taste

Instructions:

1. Heat coconut oil in a pan and add onions. Fry until the onions turn golden brown.

2. Add ginger-garlic paste and sauté for 2 minutes.

3. Add tomatoes and cook until they become soft and mushy.

4. Add crab, coriander powder, cumin powder, fennel powder, red chili powder, turmeric powder, curry leaves, and salt to the pan. Mix well.

5. Add 1/2 cup of water and let it cook on medium heat until the crab is cooked and the gravy thickens.

6. Serve hot with rice or roti.

Recipe 10:

"Beef Chukka"

a popular dry dish from Kerala:

Ingredients:

1. 500 grams beef, cut into small pieces

2. 2 onions, finely chopped

3. 2 tomatoes, finely chopped

4. 1 tbsp ginger-garlic paste

5. 2 tbsp coriander powder

6. 1 tbsp cumin powder

7. 1 tbsp fennel powder

8. 1 tbsp red chili powder

9. 1/2 tsp turmeric powder

10. 2 tbsp coconut oil

11. Curry leaves

12. Salt to taste

Instructions:

13. Heat coconut oil in a pan and add onions. Fry until the onions turn golden brown.

14. Add ginger-garlic paste and sauté for 2 minutes.

15. Add tomatoes and cook until they become soft and mushy.

16. Add beef, coriander powder, cumin powder, fennel powder, red chili powder, turmeric powder, curry leaves, and salt to the pan. Mix well.

17. Add 1/2 cup of water and let it cook on medium heat until the beef is cooked and the gravy thickens.

18. Increase the heat and stir the beef continuously until the gravy dries up and the beef is coated with the masala. This will take around 10-15 minutes.

19. Serve hot as a starter or with rice as a main course.

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