Easy To Make Brain Fry
Kerala-style dry fry where mutton is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 4 servings
- Brain (lamb) : 4 nos
- Chilly powder : 2 tsp
- Coriander powder : 1 tsp
- Garam masala : 1 tsp
- Turmeric powder : 1 tsp
- Salt, to taste
- Oil : 2 tsp
- Onion : 1 nos
Preparation
Step 1
Cut and clean the brain.
Step 2
Add powders to the brain.
Step 3
Mix it well.
Step 4
Keep it for 10 minutes.
Step 5
Heat a pan and put oil in it wait till it gets boiled, then add the brain to it.
Step 6
After 3 minutes add sliced onion to it.
Step 7
Make it deep fried both sides.
Step 8
Wipe off excess oil.
Step 9
Goes well with chappathi or rice.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
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