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Main Course

Mutton Chilly Fry - Spicy

A proper Kerala fry — mutton tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.

Ingredientsfor 5 servings

1 kg Mutton
1/2 cup Water
Salt, to taste
2 tsp Turmeric powder
2 tsp Ginger — finely chopped
2 nos Onion — sliced
5-6 nos Green chillies slit lengthwise
1 inch Ginger — finely chopped
10 nos Garlic pods — finely chopped
1 nos Tomato
5 tbsp Oil
2 tsp Chilly powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Pepper powder
1 tsp Spices powder Fennel seeds(Perinjeerakam), Cinnamon (Karugapatta)
Cloves — powdered (Grambu)

Preparation

Step 1
Cook the meat with water, salt, turmeric powder and finely chopped ginger.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Cook the onions until it turns pale pink.
Step 4
Add the green chillies, ginger and garlic and continue to sauté.
Step 5
Mix together all the powders with a little water and make it into a smooth paste.
Step 6
Add this masala paste along with tomato pieces and sauté, until the oil starts to separate.
Step 7
Add the gravy of the cooked meat alone and heat until it starts to thicken.
Step 8
Add the cooked meat and Stir everything together thoroughly.
Step 9
Continue to heat until it turns dry. Remove from fire.

Tip

If the gravy reduces too fast before the meat is tender, add hot water in small amounts. Cold water toughens the meat.

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Main Course

Mutton Chilly Fry - Spicy

A proper Kerala fry — mutton tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.

Ingredientsfor 5 servings

1 kg Mutton
1/2 cup Water
Salt, to taste
2 tsp Turmeric powder
2 tsp Ginger — finely chopped
2 nos Onion — sliced
5-6 nos Green chillies slit lengthwise
1 inch Ginger — finely chopped
10 nos Garlic pods — finely chopped
1 nos Tomato
5 tbsp Oil
2 tsp Chilly powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Pepper powder
1 tsp Spices powder Fennel seeds(Perinjeerakam), Cinnamon (Karugapatta)
Cloves — powdered (Grambu)

Preparation

Step 1
Cook the meat with water, salt, turmeric powder and finely chopped ginger.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Cook the onions until it turns pale pink.
Step 4
Add the green chillies, ginger and garlic and continue to sauté.
Step 5
Mix together all the powders with a little water and make it into a smooth paste.
Step 6
Add this masala paste along with tomato pieces and sauté, until the oil starts to separate.
Step 7
Add the gravy of the cooked meat alone and heat until it starts to thicken.
Step 8
Add the cooked meat and Stir everything together thoroughly.
Step 9
Continue to heat until it turns dry. Remove from fire.