food & photography
I have been trying hard to finish writing this post ever since I made this Sri Lankan style Fish Curry, but something or the other takes priority. A few weeks ago, I happened to eat at a Sri Lankan restaurant here in Sydney where I had this tomato-based Fish curry with all the flavors from down south India, which I am known to. …
After a couple of decadent sweets and desserts, it’s time for some fiery hot red mutton curry, which isn’t just indulgent and sinfully spicy hot but also finger-licking good too. Laal Maas or Rajasthani red mutton curry is goat meat curry from the regions of Rajasthan, India. For the uninitiated, it’s a red meat curry prepared in a sauce of curd and hot spices, especially red chilies. The dish is typically very hot and rich in flavors, but takes a very little time to prepare and is really simple to cook too. …
Can an Indian live without curries? The answer to the question is undoubtedly a big ‘No’. Curries are the integral part of our daily meal. And the truth is that I just don’t survive on desserts only, however religiously I blog about baking and desserts every week. I have my tooth as sweet as the savory one. And I do a fair justice with both. So, like every other Indian, I devour on curries everyday, them being a staple in my diet. And everyday curry is mostly a seasonal vegetable stew, which I wipe off with unleavened chapatis or rice. But sometimes, when I have enough time, probably after a daytime photo shoot on weekend, I normally indulge by cooking myself a non-vegetarian curry. Otherwise, if I am too lazy to do that, I ask my friend to cook one for me.
This one, which I am sharing with you today is a finger-licking-good chicken curry recipe from Lucknow. I had a similar mutton curry at my blogger friend Deeba’s place almost an year back, and I dream about those flavors even today. Probably, that was the best mutton curry I had ever had. When I asked my friend, she told me that it’s her mother’s recipe. Family recipes have such great stories, they descend down to the generations and they never go out of fashion. I am drooling even right now, as I write about it. Such delecate and balanced flavors, mildly spiced yet so fragrant. While I was going through her blog, I came across this Chicken Korma recipe, which I came to know, is another family recipe. So, I wanted to give it a try.
Modifying it would have been a disrespect to this family classic of her’s. So I dared not to either. Only thing I did was I increased the quantity. It came out like a charm. I almost felt that I was such a good cook. But the truth is that I didn’t do anything. It was the magic in the recipe, which charmed us all. My friends licked off bowls clean and have been requesting for a redo. It had that amazing depth of flavors, which lingers on for long and make you experience the utter bliss. I would recommend this to all of you, weather you are a curry or a non-curry person. This has to be tasted once!
