Ingredients

10 pieces of chicken (drumsticks and/or breast with skin removed)

1 cup plain yoghurt

Spices

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 tablespoon red chilli powder (choose based on spicy tolerance limit)

1 tablespoon coriander powder

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon cumin powder

? tablespoon mustard

? tablespoon Garam Masala powder

Salt to meet taste requirements

Optional Spices

Few pods of cardamom

Pinch of saffron

Tandoori Paste

You can buy store bought tandoori paste which will make the process a bit easier. However, if you wish to try and make your own paste, simply blend yoghurt, garlic, ginger, green chillies (add more if you want spicier), tumeric, paprika and garam masala. Blend everything well and keep in a sterile jar in the fridge. When you wish to use the paste, add to any recipe but add blend in lemon juice and salt.

Preparation

1 Mix all spices with yogurt and butter to make marinating sauce.

2 Prick the chicken and apply the sauce. Cover chicken and marinate overnight inside a refrigerator (at least 4 hrs).

3 Grill the chicken in regular way. (For better result, apply melted butter to the chicken just before you grill.)

4 Cook chicken until brownish (or way you prefer) 5 Serve sliced onion (ring) and lemon wedges with the tandoori chicken. Also, serve. Lemon juice can be sprinkled on the cooked chicken to add zesty flavor.

5 Serve sliced onion (ring) and lemon wedges with the tandoori chicken. Also, serve. Lemon juice can be sprinkled on the cooked chicken to add zesty flavor.

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Fish Mooloo

Fry the fish and let it cool. Scrape a coconut, put a teacupful of hot water into it, rub it well, strain it and put aside; then put two spoonfuls more of water; strain this also; cut up three or four green chilies, and as many onions as you like, with half a garlic. Fry them with a little extra virgin olive oil, and while frying put the last straining of the coconut water in with the ingredients till it is dry; then add the first water of the nut, and pour the whole over the fish, with some vinegar, ginger, whole pepper, and salt to your taste.

Another Way

Fry in a little extra virgin olive oil, three or four chilies cut up, half a clove of garlic, and some sliced onions. When half fried, add two tablespoonfuls of coconut milk, and continue to fry until dry; then stir into it a teacupful of coconut milk, a little vinegar, some sliced ginger, peppercorns, and salt to taste, and while hot pour it over a cold fried or boiled fish.

Prawn Cutlet

Shell and wash the prawns; remove the heads, but leave the tails; slit them down in the centre, and gently beat them flat with a rolling-pin; sprinkle them with pepper and salt, and some finely-minced soup herbs; fry over a very moderate fire to a rich light brown colour. Garnish the dish with fried green parsley, or serve up with tomato sauce gravy.

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