A south Indian version of crab curry from ” The cooking of Southern India” by Rafi Fernandez.
Madras Crab Curry (4-6)
Reply
Tag Archives: Tamil Nadu
Tamarind Rice (4)
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.”
Ginger Chicken with Mustard Seeds (3-4)
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, ideally overnight but for a minimum of 3-4 hours. It is usually served with rice but an Indian bread is also fine.
Lamb with Mustard Seeds (4)
This simple dish from ” Madhur Jaffrey’s Ultimate Curry Bible” is very popular among the Chettiar community of Tamil Nadu.
Potatoes with Onions and Mustard Seeds (6)
A Tamil Nadu recipe from Madhur Jaffrey’s ” Flavours of India”.
Madras Prawn Curry (4)
A simple prawn curry from Chennai.
Tamil Nadu Mince (4-6)
This is from ” The Cooking of Southern India ” by Rafi Fernandez (1987).