A south Indian version of crab curry from ” The cooking of Southern India” by Rafi Fernandez.
Tamarind Rice is a speciality of the high caste Brahmin people of Tamil Nadu and a high popular dish in Das Sreedharan’s Rasa chain of restaurants. The recipe is from his book “Fresh Flavours of India.”
A scrumptious recipe from the Chettiar community in Tamil Nadu which can be found in Madhur Jaffrey’s ” Flavours of India”. Ideally you need to start the day before as the chicken needs to marinate for a minimum of 3-4 hours, but preferably overnight. It is usually served with rice but an Indian bread is also fine.
This simple dish from ” Madhur Jaffrey’s Ultimate Curry Bible” is very popular among the Chettiar community of Tamil Nadu.
A Tamil Nadu recipe from Madhur Jaffrey’s ” Flavours of India”.
A simple prawn curry from Chennai.
This is from ” The Cooking of Southern India ” by Rafi Fernandez (1987).