This Egg Curry Recipe is reminiscent of the delicious egg curries that you can find in one of the small cafes in the streets of Madras. Its features a sauce which is typical of the masalas in South India.

Item required
6 hard-boiled eggs, cooled
60 g ghee
1 onion, chopped
1 clove garlic, sliced
1 tablespoon curry powder
250 g fresh tomatoes
1 tablespoon fresh lemon juice
1/2 cup (125 ml) water
Preparation method
1 Peel eggs and cut in halves lengthways.
2 Melt ghee in a frying pan, saute onion and garlic until onion is tender. Add curry powder, saute 1 minute.
3 Add tomatoes, lemon juice and water and bring to boil. Reduce heat to low, cover, simmer for 10 minutes.
4 Add eggs, cook until heated through.
SERVES 3

Add the stuffed tomatoes with the stuffing side down first. Also add the cored tomatoes around as well. Cook until the meat is nicely golden brown and flip once.

Item required
6 medium firm tomatoes
1 small onion, finely chopped
1 clove garlic, crushed
30 g ghee
125 g minced chicken
1 teaspoon curry powder
Preparation method
1 Cut a slice from the top of each tomato form a lid, scoop out some of the 1L and reserve.
2 Melt ghee in a frying pan, saute c – and garlic until tender.
3 Add minced chicken and curry powder saute for 5 minutes or until brown. AC reserved tomato pulp.
4 Spoon mixture into tomato cases, relid and place onto a baking tray. Bake :- oven 30 minutes or until tomato case I – cooked but still retains its shape.
SERVES 6

Spicy Fish Curry with Coconut is a really beautiful fragrant curry.The coconut spiced fish is of flavors that goes well with any type of fish fillet.

Item required
3 tablespoons oil
500 g white fish cutlets
3 onions, sliced
1/2 green capsicum (pepper), sliced
2 teaspoons curry powder
11/4 cups (310 ml) coconut cream
juice 1 lemon
Preparation method
1 Heat oil in a frying pan. Fry fish pieces on both sides until brown, remove.
2 Add onions, capsicum and curry powder to pan, saute until onions are tender. Add the fish and coconut cream.
3 Cover, simmer until fish is cooked, stir in lemon juice.
SERVES 4

Indian fish cutlets is one of the best recipies in south Indian non-veg recipies.It is very tasty recipe too.

Item required
250 g fish fillet, cooked
250 g rice, cooked
1 teaspoon butter
2 to 4 teaspoons curry powder
3 eggs
pepper
1 cup fresh white breadcrumbs
4 tablespoons dessicated coconut
seasoned flour
oil for deep frying
Preparation method
1 Mince fish and rice in a food proces blender or (chop very finely).
2 Heat butter in a small pan and saut6 curry powder for 1 minute. Add to fish mixture.
3 Add 1 egg and pepper to taste and
well. Divide mixture into 4 portions and with wet hands, shape into cutlets.
4 Beat remaining eggs and place in a shallow plate.
5 Place breadcrumbs and coconut on a s
of greaseproof paper and stir lightly to m Place seasoned flour on separate sheet of greaseproof paper.
6 Coat cutlets with seasoned flour, then
in the egg and coat with breadcrumbs. P–crumbs on lightly.
7 Heat oil and fry the cutlets for 5 minu:, Drain well. Serve with lime pickle or chutney.
SERVES 4

This chitchkee is one of the best vegetable recipies in the recipies.It is spicy and very tasty too.

Item required
500 g mixed raw vegetables (peas, carrots,
beans, turnip, cauliflower or potatoes)
2 tablespoons ghee
1 onion, sliced
2 cloves garlic, sliced
2 to 4 tablespoons curry powder
250 g tomatoes, peeled and chopped
1 cup (250 ml) water
Preparation method
1 Cut vegetables into even bite-sized pieces.
2 Melt ghee in a saucepan, saute onion, garlic and curry powder until onion is tender.
3 Add tomatoes, water and vegetables, bring to the boil. Cover, reduce heat to low, simmer for 15 minutes or until vegetables are tender.
SERVES 4