Indian Main Course Recipes · Non-Vegetarian Recipe


Wherever in the World, delve into Mutton Curry

Mutton Curry is undeniably one of the most preferred non-vegetarian recipe. The unique flavours of Indian cooking, which were embraced by many emigrants, have been developed over time to make the ‘Mutton Curry’, famous across the globe.

Mutton features very regularly on my dining table but the variety keeps on changing almost every time from Rajasthani Laal Maas, Roganjosh, Kerala Mutton Curry, Mutton Vellai Kurma and so on.

Mutton Curry, as the name says, it is the chunky goat meat cooked in aromatic spices, this one is a classic recipe which is an indulgent and a delight to the palate.

This glossy cum spicy mutton curry is signature recipe of my mom which she cooks very often.  “It is like the best of all her recipes”, my betterhalf says..

Although there’s no special occasion required to relish and dig into the flavors of this amazing Mutton recipe. A little patience while mutton gets ready and voilaaaah… you are done!!

Firstly to make a delicious mutton curry, the choice of meat is very essential. The mutton has to be tender and fresh. To make the mutton pieces soft and tender, wash and soak it in lukewarm water, rinse properly and then marinate it with the spices and keep it aside for two hours. If you do not have so much time to rest it, use raw papaya paste. This is the key step to tenderize the meat.

The ingredients and technique is actually pretty simple, you are sure to end up with this delicious mutton curry as your favourite bowl of comfort food.

Serve it with plain rice/biriyani/ chapathi of your choice. I would like to pair it up with Ulundhu Vadai (Its not that wierd combo actually…)

Now to the recipe.  Hope you like it…

Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serves: 2-3



  • 500 gram Mutton, curry-cut with bones
  • 1 tablespoon Red Chilli Powder
  • 1/2 tablespoon Coriander Powder
  • 1/4 teaspoon Turmeric Powder

Mutton Curry:

  • 1 inch Cinnamon
  • 3-4 Cloves
  • 1 Bayleaf
  • 1 petal, Star anise
  • 1 cup Onion, Thinly Sliced
  • 1 tablespoon Ginger garlic paste
  • 2-3 Green Chillies, slit lengthwise
  • 1 medium Tomato, chopped
  • 1 tablespoon Red Chilli Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 2 tablespoon homemade meat masala/garam masala
  • 1/2 cup Coconutmilk (optional)
  • Bunch of Coriander, Chopped
  • Salt
  • Oil

My recipe for our famous Mutton Curry…

  1. Marinate mutton with the ingredients mentioned under marination for 2 hours. (This makes the mutton pieces juicy and succulent as the spices are fully absorbed.
  2. Heat oil in a pressure cooker and saute bayleaf, cinnamon, cardamom and cloves for a minute.
  3. Add thinly sliced onions. Cook this for 7-8 minutes or till the onions are translucent. (The colour of the fried onions decides the colour of the final curry. Fry until they are nicely browned on medium heat.)
  4. Add ginger garlic paste and saute till the raw smell fades away.
  5. Add in green chillies, stir for a minute.
  6. Now add chopped tomatoes, cook till the tomatoes have turned mushy.
  7. Add in red chilli powder, coriander powder, cumin powder and homemade meat masala/garam masala. Once the oil begins to separate from the masala.
  8. Add marinated mutton and saute everything together for 5 minutes to lightly sear the meat.
  9. Add water to cover and salt to taste.
  10. If using a pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles). If using a stovetop pot, cook for 45-60 minutes and let pressure release naturally.
  11. Once the pressure is released, open the lid and if the gravy reaches little thick, add coconut milk or water to adjust the gravy consistency.
  12. Check for the salt content and add salt if required and simmer for another 4-5 minutes. Switch off.
  13. Let the curry rest for 15 minutes before serving.
  14. Garnish with coriander leaves and serve warm.

Special Note:

  • The colour of the fried onions decides the colour of the final curry. Fry until they are nicely browned on medium heat.
  • Adjust the quantity of red chili powder to suit your taste.
  • Marinate mutton for about 2 hours. If you do not have so much time to rest it, use 1 tbsp of raw papaya paste. This is the key to tenderize the meat.
  • Coconutmilk gives richness to the gravy, but is purely optional.

Non-Vegetarian Recipe · Sweets

Thai Green Chicken Curry/ Homemade Thai Green Curry Paste

This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in coconutmilk along with a flavourful curry paste. Unlike most green curry recipes, this one doesn’t call for readymade curry paste – instead, everything is homemade fresh, resulting in the best possible taste.

The secret lies in making amazing Thai Green curry is to use plenty of aromatics (keffir lime, galangal, ginger and garlic), full-fat coconut milk for richness, and little bit of palm sugar, which add loads of intricate flavours.

This deliciously fragrant curry really packs a flavour punch, and it includes lots of healthy combination of vegetables (Bell peppers, Babycorn and Bamboo shoots), so there’s no need to make an additional side dish of veggies. Serve it with Thai jasmine rice for a feast of a dinner any night of the week.

This Thai Green curry tastes so delectable, you won’t believe how fast and easy it is, will be ready in just 20 minutes. I am all about making Thai curry paste from scratch, while you can look for the instant curry paste in the Asian section of the grocery store.

Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3 


For the Green Curry Paste:

  • 3-4 Green chillies
  • 3 to 4 garlic cloves
  • 1 piece galangal, thumb-size, grated
  • 1 stalk lemongrass
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 1 tablespoon shrimp paste (optional)
  • 1 bunch coriander 
  • 1/2 tsp. peppercorns
  • keffir lime

For the curry:

  • 1 1/2 tablespoons oil
  • 2 tablespoons green curry paste
  • 200 grams chicken breast, cut into bite-sized pieces
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 4 oz bamboo shoot
  • 5 kaffir lime leaves
  • 1/4 cup Bell peppers
  • 1tablespoon fish sauce
  • 1 tablespoon sugar or palm sugar (preferred)
  • 1 Thai Basil
  • Here we go….

  • Green Curry Paste:

    1. Dry roast cumin and coriander seeds in a hot skillet for 30 seconds to bring out the aroma.
    1. Slice off the green bumpy peels of keffir lime.
    2. Pound all the green curry paste ingredients in a stone mortar and pestle.
    3. Add in shrimp paste, mix well and keep aside.

    1. Heat the oil in a large saucepan over a medium heat and fry the curry paste, sizzle for a few seconds.
    1. Add in the chicken. Toss for a minute.
    2. Pour in one cup of coconut milk. Bring it to boil, then reduce it to simmer, and wait for the oil to rise to the surface.
    1. Reduce heat as necessary to maintain a gentle simmer and cook until the chicken is tender, about 8 to 10 minutes.
    2. Add the vegetables (Bell peppers, Lotusroot, bamboo shoots, Broccoli, Babycorn) and lime leaves, and simmer for 5 minutes or until everything is cooked through.
    1. Add in the remaining coconutmilk and half cup of water.
    2. Add 1 tablespoon of the fish sauce (optional) and a pinch of sugar. Season carefully to taste with sea salt.
    1. The final step is to toss Thai basil, and turn off the heat.
    2. Serve with steamed rice.50144F17-1860-4E89-89CE-B48232ACFB93.jpeg

    Special Note:

    • Always use a mortar and pestle to make Thai green curry paste, and that would work well to extract all the flavor oils from the ingredients.
    • Do a taste-test for salt, adding 1 to 2 tablespoon of fish sauce if not salty enough. If you prefer a sweeter curry, add little sugar.
    • The veggies in this preparation have been chosen to balance colour, flavour and texture.Vegetables can be of your choice.
    Appetizers/Starters · Non-Vegetarian Recipe

    Chicken 65

    Have you ever wondered why the name “Chicken 65”?

    There are so many historical claims for the dish. Chicken 65, comes with an origin story that the dish uses a 65-day old chicken meat, few others say it’s the 65th item on the menulist, some even claim 65 chillies/spices go into the recipe (sounds ill-logical right???). A more believable explanation was that chicken 65 was dish introduced in 1965 at the famous Buhari Hotel in Chennai. But, whatever the reason for the name is, chicken 65 has taken the spotlight. 

    There are many versions of the chicken 65 doing the rounds online. For now you do not have to worry about the “65″ of the Chicken 65. Try your hand at sensational flavors with this recipe.

    Yes, It’s deep-fried, with this crunchiness to it, and punchy flavours of curry leaves, ginger, garlic, chillies and all the ingredients make a classic appetizer. I must say, Chicken 65 is a classic, and a classic deserves special mention.

    The recipe is my version of Chicken 65, crispy out and moist inside with a pleasant red shade without food coloring. This tastes exactly like a restaurant one, I am sure you would love this recipe.

    temp 26
    Chicken 65- The crispy morsels of chicken with a sensational taste.

    Author: Nathiya Adiseshan
    Preparation Time : 5 mins
    Cooking Time : 10 mins
    Serves : 3 to 4


    • 500 grams boneless chicken breasts or thighs, cut into small cubes
    • 2 tablespoon ginger garlic, crushed
    • 1 ½ tablespoon Chilli powder
    • 1 tablespoon Cumin powder
    • ¼ teaspoon of Turmeric powder
    • 1 tablespoon curd (Optional)
    • 1 tablespoon cornstarch
    • Salt
    • 1 tablespoon black pepper, crushed
    • A sprig of Curry leaves
    • Oil

    So what are you waiting for? Let’s get frying…..

    1. Slice the chicken breasts into small bite sized pieces.
    2. Mix all of the ingredients listed above into a paste and stir this evenly into the chicken pieces. To this add, crushed curry leaves and peppercorns for an extra aroma.
    3. Let this marinate for about 1 hour or longer.temp 30
    4. When ready to deep fry, heat your oil in a large wok. The oil should be at least four inches deep. (The chicken can be shallow fried if you are concerned about using too much oil)
    5. The oil is ready when a small piece of battered chicken bubbles immediately when you put it in.
    6. Fry the chicken in batches until the exterior is nice and crispy and the meat is cooked through.temp 27
    7. Place the finished chicken pieces on a wire rack to rest while you finish the dish.
    8. Serve it hot with a wedge of lemon and raw onion rings. (I love garnishing with roasted cashews)
      temp 29
      Restaurant style Chicken 65

    Special Note:

    • Tender chicken thigh part works best for chicken 65.
    • Do not over-fry, it will result in hard chicken.
    • Allow the chicken to sit in the marinade for at least a couple of hours; longer will not hurt. 
    • Curd tenderizes the meat.
    Non-Vegetarian Recipe · Seafood Recipes

    Prawns Masala/ Chemmeen Mulakittathu

    This is comfort food to me, well!!!

    People, being grown up in the coastal regions are big fish eaters. Seafood, whether it is prawns or fish or squid, has always been special to me,  because it was made very often during my younger days at home.

    Chemmeen/Prawns is regular in my kitchen but for the past few days I have been cutting the corners of all my prawn recipes. Not that I I would not venture hour-long cutting and chopping, but my hero is allergic to seafoods 😦  I do a fair share of cooking nowadays. Some days are like that…

    This is what I made today, that brought the broadest smiles, not just on me, but on him. “Prawns Masala/ Chemmeen Mulakittathu” with the authentic kerala flavours oozing through. Although the list of ingredients and process may seem a bit overwhelming, when you actually go into making it, you will realize that it actually is the simplest one ever! This recipe can be made with equal success in fish too.temp 23

    Author: Nathiya Adiseshan
    Preparation Time : 10 mins
    Cooking Time : 25 mins
    Serves : 3 to 4

    Masala Paste:

    • 1 cup Coconut, dessicated/grated
    • 1 medium Onion, roughly chopped
    • 1 sprig Curry leaves
    • 4 Red chillies
    • 3 tablespoon Coriander seeds/ dhaniya
    • 1/2 teaspoon Turmeric Powder
    • 1 tablespoon Oil


    • 500 grams Prawns, deveined
    • 1 medium Tomato, chopped
    • 1 Brinjal, chopped
    • Tamarind, Goose-berry sized or to taste
    • 3 tablespoon Coconut Oil
    • Salt

    Here we go….!!!!

    1. Clean and devein the prawns. Soak the tamarind in 1/4 cup warm water for 15 minutes and extract its juice.

    2. Heat oil in a pan at medium heat. Fry dried red chillies, coriander seeds, curry leaves and onion. Add in grated coconut and fry till light brown. Switch off the flame.
    3. Let it cool. Add in a pinch of turmeric powder. Transfer into a blender and pulse, adding water bit by bit, to get a very fine paste.

      temp 19
      Add in a pinch of turmeric powder.  Transfer to a blender and grind to a fine paste.
    4. Cook the tomatoes and brinjal in a claypot/meenchatti adding salt and little water. Cover and cook until tomato gets mashed up.

      temp 13
      Cook the tomatoes and brinjal with little salt and water.
    5. Add the ground roasted coconut masala and tamarind extract. Mix well.
    6. Simmer till the gravy thickens on a low flame. Season with salt.

      temp 14
      Simmer till the gravy thickens
    7. Add in the prawns. Do not stir any more, rotate the pan to mix the prawns and the masala well. Simmer for 3-5 minutes. (Check in between, the prawns gets done quickly)

      temp 17
      Add in prawns gently.
    8. Switch off.
    9. Set aside for 15 minutes. Serve with rice or tapioca.temp 22

    Special Note:

    • The prawns gets done quickly (within 3 minutes), so check in-between, else you will end up in rubbery prawns.
    • I have used Jumbo/King Prawns, you can use regular prawns too.
    • Pour a tbsp of coconut oil over the curry before serving.