Muyal Erachi Fry
Pan-fried until the edges go dark and crispy, this mixed fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 3 servings
- 1/2 kg Rabbit — cut into small pieces
- 1 - Turmeric powder
- 2 tbsp Pepper powder
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- Salt, to taste
- Curry leaves A, a few
- Refined oil — for frying
Preparation
Step 1
Marinate the meat pieces with all the ingredients (except curry leaves) for atleast 30 minutes.
Step 2
Fry them in oil, till done.
Step 3
Rabbit meat tends to cook fast. So pls keep that in mind while frying.
Step 4
Cook curry leaves in a tsp of oil.
Step 5
Garnish the fried meat pieces with the sauteed curry leaves.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Main Course
Natholi Mulakittathu | Anchovy Curry Kerala Style
A traditional Kerala curry where mixed simmers gently in a spiced coconut gravy until every piece soaks up the flavou...
Side Dish
Nadan Thenga Chutney | Coconut Chutney
A quick Kerala-style chutney that comes together in minutes and adds a punch of flavour to dosa, idli, or just a plat...
Side Dish
Nadan Chicken Stew
A beloved dish from Kerala, a southern state in India, known for its rich flavors and aromatic spices.
Side Dish
Nadan Koonthal Roast | Squid Roast
This mushroom, also known as Squid Roast, is a popular Kerala-style seafood dish celebrated for its rich flavors and ...