Friday, June 13, 2014

Chicken 65 (Spicy Fried Chicken)

Sometimes the easiest way to subside the cravings is to just make them at home just when you want it. Have been having a craving for Chicken 65 lately and there's just one restaurant in our neighborhood that offers this dish and its crowded most of the time. So, I decided to make this at home last weekend.


For Marinade:

Boneless / Skinless Thighs - 1 lb
Ginger/Garlic paste - 1 tbsp
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Egg - 1
Vinegar or Lemon Juice - 2 tsp
Corn Flour - 1 tbsp
Salt - to taste

For Tempering:

Sliced Onions - 1/2 cup
G.chilly - 1 (sliced)
Curry leaves - a hand full
Yogurt - 2 tsp (Optional)


  • Wash the chicken thoroughly and cut them into 2 inch pieces. 
  • In a wide bowl mix the chicken with all ingredients for marinade until its well mixed and set aside for at least an hour. I usually leave it in refrigerator for about an hour.
  • Heat oil in a pan. Fry the chicken pieces in batches in oil and place them on a bounty sheet to get rid of the extra oil.
  • In the same pan, retain about 2 tsp hot oil. Add the onions, g.chillies and curry leaves and fry until the onions become crispy and golden brown.
  • Add the yogurt and a pinch of salt and let it boil well until the yogurt thickens and blends well with onions. 
  • Add the fried chicken and give a quick toss for a min. 
  • Remove from heat and serve immediately. 
Enjoy this as appetizer/finger food or with Briyani!

Sunday, June 1, 2014

Fish Curry

Here I am after another long gap! Thanks to my friends A & S who have been constantly following up with me to post new recipes. This post is for them. This is a traditional fish curry from my place that's often made at households and restaurants. I have tried many versions of fish curry and honestly this has been my favorite so far. My sister passed along this recipe to me as she loved the homemade flavors in this dish. Quite simple and flavorful.


  • White Pomphret or Pompano (Pomphret has a better flavor) - 2 lbs (about  7 pieces including head and tail).
  • Small onions - 8 numbers - chopped.
  • Curry leaves - a few
  • Chilli Powder - 2.5 tsp
  • Corriander Powder - 2.5 tsp
  • Fenugreek Seeds - 1 tsp
  • Tomatoes - 3 medium sized, chopped
  • Shredded Coconut - 1/2 cup
  • Tamarind water - 2 cups
  • Sesame Oil / Gingely oil/ Nalla Ennai - 4 tbsp (Sesame oil is the key ingredient in this recipe and to get the right flavor, adding extra oil is important. Since Sesame oil is good for health, be gracious in adding oil)


  • Wash the fish thoroughly in water by adding salt. Set aside.
  • Grind the coconut and 2 small onions to a smooth paste. Set aside.
  • Heat 4 tbsps sesame oil in a heavy pan or kadai. Season with fenugreek seeds and curry leaves.
  • Add the remaining 6 small onions (chopped) and fry until the onions shrink and turn color.
  • Add chilli powder, corriander powder and fry for 2 mins.
  • Add chopped tomatoes and fry for couple more mins. You will see the mixture soaked in oil and looks dark red in color. 
  • Now add tamarind water and salt. Mix well and let it boil for 5 mins.
  • Add the ground paste and boil for a few more mins. If required add 1/2 cup of water.
  • Finally add the fish and boil for about 5 more mins, or until fish is completely cooked. Since fish cooks fast, be a bit cautious in not overcooking the fish, it may disintegrate in the curry.
Enjoy with plain rice. As you may know, this curry tastes divine the next day.