Telur Curry Recipe / Easy Malaysian Egg Curry

Telur Curry Recipe

I wanted to make a quick and easy Malaysian Egg Curry for my Roti Jala.  But I didn’t have few ingredients in my pantry so with minimal ingredients I made this easy Malaysian style egg curry It was real close to the authentic Telur curry.

Ingredients

Large Eggs ( hard boiled and shell removed ) – 6 nos

Large potatoes ( boiled and cubed ) – 2 nos

Onions medium sliced – 2 nos

Tomato medium sliced – 1 no

Ginger and Garlic paste – 1 tsp

Red chilli powder – 1 and ¼ tsp

Cumin powder – 1 tsp

Fennel powder – 1 tsp

Turmeric powder – ¼ tsp

Ajinomoto – ¼ tsp or Chicken Stock cube – 1 no

Salt to taste

Coconut milk – 4 tbsp

Water – 1 cup

Oil -2 tbsp

Egg Curry with Roti Jala

Method

1.       Heat oil in a pan, when pan is hot add the sliced onions and stir fry until onions turns soft.

2.       Add the ginger and garlic paste to the pan and sauté for a minute.

3.       Add the chopped tomatoes to the pan and sauté for a minute.

4.       Add red chilli powder, turmeric powder, cumin powder, fennel powder, ajinomoto and salt to the pan, stir fry on low heat for 2 mins.

5.       Add 1 cup water to the pan, mix well and bring the curry to boil.

6.       When curry starts boiling, add the hard boiled eggs and boiled potatoes to the curry, mix well and simmer curry until slightly thickens.

7.       Add the coconut milk to the curry, mix well and remove pan from heat.

8.       Garnish curry with curry leaves and serve hot with Roti Jala or Paratha.

Malaysian Egg Curry

Meen Kurma Recipe / Fish Korma for Chapathi

Meen Kurma Recipe

Ingredients
Fish pieces - 1/2 kg
Onion chopped - 1 no
Tomato chopped - 1 no
Ginger and garlic paste - 2 tsp
Red chili powder - 1 and 1/2 tsp
Coriander powder - 3 tsp
Cumin powder - 1 tsp
Pepper powder - 1/4 tsp ( optional if extra heat is needed)
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 3 tsp
Curry leaves few

For masala paste
Grated coconut - 1/4 cup
Cinnamon - 1/2" stick
Cloves - 2 nos
Cardamom - 2 nos

Fish Korma South Indian Recipe

Method
1. Clean fish pieces, apply little turmeric powder and set aside.
2. Grind coconut masala paste ingredients to smooth paste.
3. Heat oil in a pan, add chopped onions and curry leaves, sauté for few seconds.
4. Add ginger & garlic paste to the pan, sauté until raw smell of ginger & garlic paste leaves.
5. Next add the chopped tomatoes to the pan and cook until tomatoes are soft.
6. Now add the turmeric powder, red chilli powder, coriander powder, cumin powder, pepper powder and ground coconut paste to the pan and sauté for few seconds.
7. Add a cup of water to the pan, season with salt and bring the gravy to boil. When the gravy starts boiling add the fish pieces and simmer kurma on low heat for 5 mins.
Serve hot fish kurma with Chapathi, Idli or Dosa.

Quick Egg Curry for Chapathi / Muttai Kurma

Muttai Kurma

Ingredients

Boiled eggs – 6 nos

Onion chopped – 2 nos

Tomato chopped – 1 no

Curry leaves – few

Ginger and garlic paste – 2 tsp

Red chilli powder – 1 and ½ tsp

Turmeric powder – ¼ tsp

Cumin powder – ½ tsp

Coriander powder – 2 tsp

Fennel powder – 1 tsp

Grated coconut -1/4 cup

Salt to taste

Oil – 4 tbsp

Cinnamon stick – 1” piece

Cloves – 2 nos

Cardamom – 2 nos

Egg Curry for Chapathi

Method

1. Heat 2 tbsp oil in a pan add cinnamon stick, cloves, cardamom, chopped onion, ginger & garlic paste, chopped tomato, curry leaves, red chilli powder, cumin powder, turmeric powder, coriander powder and fennel powder, sauté everything on low heat for 6 to 7 mins until all the spices, onions are cooked and oil oozes on the sides of pan.

2. Remove pan from heat, allow the tomato and onion mixture to cool and grind this mixture along with grated coconut until smooth paste.

3. Add the ground masala paste to the same pan, return to heat, season with salt and add required water to loosen the gravy.

4. Bring the gravy to boil, add the boiled eggs to the gravy and simmer for few  more minutes.

5. Garnish with coriander leaves and serve.

Kari Ayam recipe / Malaysian Chicken Curry

Recipe source Malaysian Cooking by Carol Selva Rajah

Kari Ayam recipe

Ingredients
Chicken pieces with bone - 500 gms
Potatoes peeled and diced - 2 nos
Onion chopped - 1 no
Curry leaves - few
Ginger & Garlic paste - 1 tbsp
Thick coconut milk - 500 ml
Sugar - 1 tsp ( optional)
Salt to taste
Oil - 2 tbsp
Lemon Juice - 1 tsp

For Curry powder
( roast and grind below ingredients to powder)
Coriander seeds - 3 tbsp
Cumin seeds - 1 tbsp
Dried red chillies - 4 to 5 nos
Peppercorns - 1 tsp
Cinnamon stick - 2" piece

Fried onions to garnish (optional)

Malaysian Chicken Curry

Method
1. Heat oil in a pan, when hot add onions, curry leaves and saute till onions browned.
2. Add ginger & garlic paste and saute till raw smell leaves.
3. Add potatoes, chicken pieces and curry powder to pan. Saute until chicken turns pale.
4. Add 1 cup coconut milk and 1/4 cup water to the pan, simmer chicken covered on medium heat for 15 mins.
5. Uncover pan add rest of coconut milk, sugar and salt, simmer curry uncovered for few more mins until curry thickened.
Serve hot chicken curry garnished with fried onion rings and drizzle lemon juice on top.

Egg Malai Curry / Egg Butter Masala

Boiled eggs in mildly spiced creamy gravy. Best sidedish for naan, jeera pulao or ghee rice.

Egg Malai Curry

Eggs - 5 nos
White Onions medium - 2 nos
Green chilli - 1 no
Ginger and garlic paste - 1 tsp
Cardamom - 3 nos
Kashmiri chilli powder - 1/2 tsp
Cumin powder - 1 and 1/2 tsp
Cashewnuts - 10 nos
Kasuri methi - 1/4 tsp
Thick cream - 1/2 cup
Sugar - 1 to 2 tsp
Salt to taste
Butter - 50 gms
Oil - 1 tsp

Egg Malai Masala

Method
1. Boil the eggs, remove its shell and cut each egg into halve.
2. Toast kasuri methi in a pan, crush between palms and set aside.
3. Heat oil in pan, add roughly chopped onion, green chilli and ginger & garlic paste, saute until onion turns transparent and raw smell of ginger & garlic leaves.
4. Next add cardamom, cashewnuts, cumin powder and kashmiri chilli powder to the onions and saute for 3 mins on low heat.
5. Remove pan from heat and allow onion mixture to cool, grind the onion mixture to smooth paste adding few tsp water if required.
6. Wipe the same pan and return to heat, add butter to the pan, when butter starts to melt add the ground onion paste to the pan.
7. Saute the ground onion paste on low heat for 3 mins, add sugar, crushed kasuri methi and required salt to the onion gravy and mix well.
8. Remove the pan from heat, add thick cream to the onion gravy and stir well.
9. Add the halved eggs to the malai gravy and garnish with few kasuri methi leaves.
Serve hot Egg malai curry with naan, jeera rice or pulao

Chef's tip
Paneer can be substituted in place of eggs for Paneer Malai Curry.

Egg Butter Masala

Spicy Egg Korma / Muttai Kurma

Spicy Egg Korma

Ingredients

Eggs- 6

Onion large- 2 nos

Tomato large- 2 nos

Ginger and Garlic paste- 2 tsp

Red chilli powder- 1 and 1/2 tsp

Turmeric powder- 1/4 tsp

Garam Masala powder- 2 tsp

Coriander powder- 2 tsp

Cumin powder- 1 tsp

Oil- 4 tbsp

Water required

Salt required 

Coriander leaves and curry leaves to garnish

To grind into paste

Coconut freshly grated-1/4 cup

Roasted Kuskus/ Poppy seeds- 1 tbsp

Cashew nuts- 6

Green Chilli- 1 no

For tempering

Cinnamon- 1" stick

Cloves- 4 nos

Cardamom- 2 nos

Fennel seeds/ Sombu- 1/2 tsp

Egg Kurma

Method

Hard boil, shelled the eggs and set aside.

Mince the onions and tomatoes separately.

Grind the ingredients given in the "to grind paste" to smooth paste adding little water.

Heat oil in a pan when oil is hot add tempering ingredients and fry until aroma rises. Now add minced onion and curry leaves, saute until onion turns transparent. Add ginger and garlic paste to onion and fry till raw smell leaves. Add red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder and salt, saute for few seconds. Next add chopped tomatoes and fry till tomatoes are mashed. Add ground paste, boiled eggs and required water to the pan, mix well and bring gravy to boil. Cover pan with lid and cook gravy on medium heat for 5 mins until gravy slightly thickens. Garnish with chopped coriander leaves and serve hot with Idli, Dosa, Parotta or Chapati.

Muttai Kuruma

Tamilnadu Mutton Curry / Aatu Kari Kuzhambu

I always like home style mutton gravy. Here is an quick and easy South Indian Style mutton curry/ kulambu made in pressure cooker.

Mutton Curry

Ingredients

Mutton( goat) pieces with bone- 1/2 kg

Onion large( sliced)- 1 no

Tomato small( chopped)- 4 nos

Ginger and garlic paste- 2 tbsp

Red chilli powder- 3 tsp

Coriander powder- 2 tsp

Turmeric powder- 1/4 tsp 

Cinnamon- 1" stick

Cloves- 6

Sombu/ fennel seeds- 1/2 tsp

Bay leaf/ brinji leaf- 1 no

Curry leaves- few

Oil- 3 tbsp

Salt to taste

Mutton Curry South Indian Style

Method

Heat oil in pressure pan/ cooker, add cinnamon, cloves, bay leaf and fennel seeds, saute for few secs. Add chopped onion and saute for few mins. Add ginger and garlic paste, chopped tomato, red chilli powder, coriander powder, turmeric powder and saute until raw smell leaves. Now add cleaned mutton pieces and saute for few mins until mutton turns pale. Add 2 cups water and required salt to mutton. Mix well, cover with lid and pressure cook mutton curry for 4 whistles or until mutton is cooked. Garnish with curry leaves and serve with rice,idli, dosa or parota.

Tamilnadu Mutton Curry

Chettinad Eral Kuzhambu/ Prawn Kulambu

Prawn Kuzhambu

Ingredients

Prawn/ shrimp- 250 gms

Gingely oil- 4 tbsp

Shallots/ chinna vengayam- 100 gms

Tomato- 2 nos

Garlic cloves- 10 nos

Tamarind- lemon sized

Red chilli powder- 3 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Whole black pepper- 1 and 1/2 tsp

Cumin seeds- 1 and 1/2 tsp

Fenugreek seeds- 1/4 tsp

Curry leaves- few

Eral Kulambu

Method

Clean and wash the prawns.

Dry roast pepper, cumin seeds, fenugreek seeds, garlic cloves until crisp and grind coarsely.

Soak tamarind in water and extract the pulp.

Heat gingely oil in a kadai/ sauce pan, when hot add shallots, curry leaves and saute for few secs. Now add the tomatoes to the pan and saute until tomatoes are cooked. Add tamarind extract and enough water for gravy to the pan, bring to boil. Add red chilli powder, turmeric powder and required salt, boil the gravy for 5 mins on low heat. Once raw taste of tamarind has gone, add cleaned prawns and coarsely ground masala paste to the gravy. Boil for another 2 mins. Serve hot prawn kuzhambu with steamed rice.

Chicken Kurma.

This is an south Indian Chicken Korma recipe for parotta, idli, dosa and idiyappam

Chicken Kurma

Ingredients

Chicken pieces- 500 gms

Onion medium minced- 2 nos

Tomato medium finely chopped- 1 no

Ginger and Garlic paste- 2 tbsp

Red chilli powder- 2 tsp

Coriander powder- 2 tbsp

Turmeric powder- 1/4 tsp

Cumin powder- 2 tsp

Fennel powder- 2 tsp

Salt to taste

Oil required

Water required

Curry and Coriander leaves

Cinnamon- 1" piece

Cloves- 4 no

Cardamom- 2 nos

Masala to grind

Coconut shredded- 1/4 cup

Cashew nuts- 6 nos

Roasted Kuskus/ Poppy seeds- 2 tbsp

Kozhi Kurma

Method

Heat oil in a pan, when oil is hot add cinnamon, cloves, cardamom and fry for few secs. Next add minced onion and curry leaves, fry till onions turn pink. Add ginger and garlic paste fry till raw smell leaves.

Now add the chicken pieces and fry till chicken pieces turns pale. Add tomatoes to the chicken and cook till tomatoes are mashed. Add red chilli powder, turmeric powder, coriander powder, cumin powder, fennel powder and salt to the chicken and saute for few secs. Now add the ground masala paste and required water. Bring the gravy to boil and cook the chicken on low heat until chicken is tender and gravy is slightly thickens. Garnish Chicken Korma with coriander leaves and serve along with parota, idli, dosa, idiyappam etc.

Chicken Korma

Arachuvitta Chicken Kuzhambu/ Traditional Chicken Curry

As the name of the recipe says its a traditional village style chicken curry made from scratch.

Arachuvitta Chicken Kuzhambu

Ingredients

For marinade

Chicken pieces with bones- 250 gms

Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Ginger and Garlic paste- 1 tsp

Lemon juice- 1 tsp

For kuzhambu( curry)

Onion medium chopped- 2 nos

Tomato medium chopped- 1 no

Curry leaves- few

Ginger and Garlic paste- 1 tsp

Red chilli powder- 1 and 1/2 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil required

Water required

Bay ( brinji) leaves- 2 nos

For masala paste

Coconut shredded- 1/4 cup

Cashew nuts- 5 nos

Roasted Kuskus( poppy seeds)- 2 tsp

Fennel seeds- 1 tbsp

Cloves- 2 nos

Cinnamon stick- 1/2"

Kozhi Kulambu

Method

Marinate chicken pieces in marinade ingredients for atleast 10 mins.

Grind masala paste ingredients to smooth and fine paste by adding few tsp water.

Heat oil in a pan when hot add brinji leaves and fry for a second. Add chopped onion, curry leaves and fry until onion turns transparent.

Next add ginger and garlic paste and fry until raw smell leaves, now add the chopped tomatoes and fry until tomatoes are mashed and cooked. Add the marinated chicken pieces and fry until chicken turns pale in colour. Now add the ground masala paste to the chicken and fry until oil seprates on the sides of pan. Add about 1 cup of water to the chicken and cook covered on low heat for 20 mins or pressure cook chicken along with masala for 1 whistle. Once chicken is cooked and tender, boil the curry until required consistency of kuzhambu is obtained. Garnish arachuvitta chicken kuzhambu with coriander leaves and serve along with rice.

Village Style Chicken Curry

Chettinad Prawn and Vegetable Curry/ Eral Kulambu

We call this eral nattu kaikari kuzhambu, this is very simple and easy to prepare curry. This curry goes well with steamed rice and no side dish is required since its loaded with veggies and seafood.

Prawn and Vegetable curry

Ingredients

Prawns/ shrimp- 20 nos

Mixed country vegetables- 200 gms

Onion small chopped- 1 no

Tomato small chopped- 1 no

Garlic cloves crushed- 2 nos

Curry leaves- few

Kuzhambu thool/ podi- 4 tbsp---click for recipe

Water required

Salt to taste

Oil- 4 tbsp

Vadagam- 1/2 tsp---click for recipe

Eral Kaikari Kuzhambu

Method

Heat oil in kadai, when hot add vadagam fry for 2 secs. Add chopped onion, garlic and curry leaves, fry for another 2 secs. Now add the cleaned prawns and vegetables saute for few mins. Add the chopped tomato and cook till tomatoes are done. Add required water, kuzhambu thool and salt. Bring the curry to boil and simmer curry for few mins until vegetables are cooked and gravy thickens. Serve hot with steamed rice.

Tips

Use country vegetables like plantain, drumstick, brinjal, broad beans etc.

If you do not have kuzhambu powder handy replace it with 2 tsp chilli powder, 1/4 tsp turmeric powder and 3 tbsp coriander powder.

You can replace vadagam with 1 tsp mustard seeds.

Andhra Chicken Curry/ Kodi Kura

Spicy Restaurant style Andhra Chicken Curry.

Andhra Chicken Curry

Chicken Marinade Ingredients

Chicken pieces-500 gms

Ginger and Garlic paste-1 tbsp

Kashmiri red chilli powder-1 tsp

Turmeric powder-1/4 tsp

Curd-2 tbsp

Salt-1 tsp

Curry Ingredients

Onion sliced- 2 nos

Tomato- 2 nos

Ginger and Garlic paste-1 tbsp

Curry leaves and Coriander leaves few

Salt to taste

Oil required

Water required

Masala paste Ingredients

Kashmiri red chillies-6 nos

Black peppercorns-1 tsp

Cumin seeds-1 tbsp

Coriander powder-1 tbsp

Fennel seeds-1 tbsp

Cinnamon stick- 1"

Cloves-4 nos

Coconut grated-2 tbsp

Kodi Kura

Method

Marinade chicken pieces with the marinade ingredients for atleast 30 minutes.

Fry the onion slices in 1 tbsp oil until browned and grind to smooth paste.

Blanch tomatoes in boiling water, remove the skin and grind to puree.

Grind the masala ingredients to smooth paste.

Heat oil in a pan when hot add curry leaves and onions, fry for few seconds. Add ginger and garlic paste, fry for few more seconds. Add the marinated chicken pieces and saute for 5 mins. Now add tomatoes and ground masala paste.

Saute on medium heat until oil seprates on sides of pan from masala paste. Add 1 cup water and required salt to the chicken, stir well, cover pan with lid and cook chicken pieces for 15 mins or until chicken is cooked and tender. Garnish with coriander leaves and serve hot.

Tips

This gravy can be prepared in pressure cooker, 10 minutes is sufficient to cook chicken tender and soft.

Kilangan( Kizhanga) Meen Kuzhambu/ Tamilnadu Tamarind Fish Curry

This is simple and basic home style fish curry. With very few ingredients traditional South Indian fish curry is ready in minutes.

Meen Kuzhambu

Ingredients

Kilangan fish( or any small sized fish)- 500gms

Shallots( small onions)- 15nos

Garlic cloves- 6 to 8nos

Curry leaves few

Tomato( country tomatoes) medium- 1no

Tamarind lemon sized( soaked in water pulp extracted)- 1cup

Red Chilli powder- 1 1/2 to 2tsp

Coriander powder- 3 to 4tbsp

Gingelly oil( sesame oil)- 5tbsp

Mustard seeds- 1tsp

Salt to taste

Water- 1cup

Tamarind Fish Curry

Method

Cut, clean the fishes into pieces and set aside. In a bowl combine tamarind extract, red chilli powder, coriander powder, required salt and water. Mix well to make thin gravy. Peel and finely chop onions and garlic cloves. Coarsely chop the tomatoes and curry leaves. Heat gingelly oil in a pan, when oil is hot add mustard seeds, when they crackle add the chopped onion, garlic, curry leaves and tomatoes. Saute everything for few mins and add the prepared tamarind gravy to the pan. Bring the curry to boil and simmer curry for 3 mins until curry slightly thickens. Reduce the flame and add the cleaned fish pieces to the curry. let the fish pieces cook in curry for 2 mins. Remove fish curry from heat. Serve hot Kizhangan fish curry with steamed rice and simple home style fish fry--Click for recipe.

Tamilnadu Fish Curry

Chicken Vindaloo Recipe

Chicken Vindaloo

Ingredients

Chicken pieces( cooked)- 250 gms

Potatoes boiled and cubed- 1 no

Chicken stock- 200 ml

Vinegar- 2 tsp

Salt to taste

Masalas to grind

Kashmiri red chilli- 7 nos(+/-)

Garlic cloves- 8 nos

Ginger chopped- 1"

Cumin seeds- 1/4 tsp

Turmeric powder- 1/4 tsp

Pepper powder- 1 tsp

Vinegar- 1 tbsp

Chicken Vindaloo

Method

Soak red chillis in hot water for 1 hour. Drain the chillis and grind with other masalas to fine paste adding little water. Mix the ground masala to chicken stock and bring to boil over medium heat. Lower heat simmer for 10 mins. Add the cooked chicken pieces and potato to the simmering gravy and cook for 5 mins. Season with salt, mix in vinegar and simmer again for 5 mins. Serve hot over steamed rice.

Chicken Vindaloo

Adapted from East Indian Kitchen Michale Swamy

( Note I added red food color to get vibrant look its optional to use food color)

Goda Masala Chicken Curry- Maharashtrian Special

Chicken Curry with Goda Masala

Ingredients

Chicken pieces with bone- 300 gms

Onion medium chopped- 2 nos

Tomatoes medium chopped- 1 no

Red chilli- 2 nos

Ginger and Garlic paste- 1 tbsp

Curry leaves- few

Turmeric powder- 1/4 tsp

Salt to taste

Oil- few tbsp

Curry leaves and Coriander leaves to garnish

Goda masala ingredients

( Roast the below ingredients in 1 tsp oil and grind to fine powder)

Cloves- 4 nos

Cinnamon stick- 1" piece

Bay leaf- 1 no

Cumin seeds- 1/2 tbsp

Shai jeera- 1/2 tsp

Fenugreek seeds- 2 pinches

Coriander seeds- 4 tbsp

Dry red chilli- 7 nos

Sesame seeds- 1 tbsp

Grated coconut- 1/4 cup

Maharashtrian Chicken Curry

Method 

Pressure cook chicken pieces with onion, red chilli, ginger and garlic paste, tomatoes, curry leaves, turmeric powder and 1 cup water. Heat oil in a sauce pan, on low heat add goda masala powder and saute for 2 seconds. Add pressure cooked chicken along with its gravy to the pan. Season with salt and simmer until the gravy thickens. Serve hot Goda masala chicken curry with steamed rice.

Mutton Fat Pepper Curry/ Kozhuppu Kuzhambu

Kozhuppu Kuzhambu

This is a very popular kuzhambu( gravy) in Chettinad, very delicious to eat with hot steamed rice. In this recipe we dont use mutton( lamb) flesh or bone parts, while buying request the butcher for only mutton fat. This curry gets thickened very soon becoz of the fat content, every time this curry has to be heated before serving. Now days thie fat curry is diminishing from Chettinad homes becoz of the health factors but the taste is 100% worth eating once in lifetime.

Ingredients

Mutton fat- 250 gms

Onion small chopped- 1 no

Tomato medium chopped- 1 no

Garlic cloves chopped- 4 nos

Turmeric powder- 1/4 tsp

Black pepper corns coarsely ground- 1 tbsp

Red chilli powder- 1 tsp 

Coriander powder/ Dhania thool- 1 1/2 tbsp

Cumin powder- 1/2 tbsp

Water required

Salt to taste

Oil- 2 tbsp

Curry leaves few

Mutton Fat Curry

Method

Heat oil in a pan when hot add chopped onions, curry leaves, garlic and mutton fat. Fry for few mins until fat slightly cooks. Now add chopped tomatoe, turmeric powder, pepper powder, red chilli powder, coriander powder, cumin powder and required salt. Fry for few seconds and add required water. Cover pan and simmer curry for 20 minutes or until oil floats on top. 

Mutton Kuzhambu/Simple Mutton Curry

Mutton Curry

Ingredients

Mutton( goat) pieces- 1/2 kg

Small onions/ Shallots- 100 gm

Tomato chopped- 3 nos

Ginger and Garlic paste- 2 tsp

Red chilli powder- 3 tsp

Coriander powder- 2 tsp

Turmeric powder- 1/4 tsp

Cinnamon stick- 2"

Cloves- 6 nos

Sombu/ Fennel seeds- 1/2 tsp

bay leaf- 1

Curry leaves few

Oil- 3 tbsp

Salt to taste

Mutton Kuzhambu

Method

Heat oil in a pressure pan when hot add cinnamon, cloves, sombu and bay leaf, fry for few secs. Add chopped onions and fry until onions turns transparent. Then add the tomatoes, ginger and garlic paste, red chilli powder, turmeric powder and coriander powder. Fry the masalas till the raw smell leaves. Now add the mutton pieces to the pan, fry for few more mins and add 2 cups water and required salt. Cover the pan with lid and pressure cook mutton curry for 4 whistles or for 20 mins on medium heat. Garnish with curry leaves and serve. This simple mutton gravy goes with hot steamdd rice, idli, dosa, chapati, appam etc

Simple Mutton Curry