Kolhapuri Chicken Curry

Kohlapuri Chicken is a spicy, real hot, exotic dish from the city of Kolhapur, Maharashtra. it is best served with steaming hot rice, roti or naan.

Serves: 8 people
Time to make: 1hour 50mins
Fipola Chicken Curry Cut 1kg
yoghurt 2/3 cup
turmeric powder 1tsp
red chilli 2tsp
garlic paste 1tsp
Salt to taste ---
lime juice 1tsp

For the Kohlapur masala:

peanut oil 2tsp
bay leaf 1
cinnamon sticks 2
cloves 6
crushed black pepper 1/2 tsp
medium onions, chopped 2
grated coconut 2tsp
large tomato, chopped 1

For the main preparation:

oil 2tsp
coriander leaves 1tsp

For the marination:

Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd.
Add the cut chicken pieces to the marinade and leave aside for half an hour.

For the Kohlapur masala:

Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent.
Add grated coconut. Saute till coconut color changes.
Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.

For the main preparation:

Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
Add paste and simmer on low flame for five minutes.
Kolhapur chicken is ready. Garnish with coriander leaves.
Serve hot with rice.

Irish Lamb Stew

The Irish lamb stew, a regular meal of Irish people. It's always made with lamb, onions and potatoes.
This stew is even better as the flavors blend, so make it the day before you plan to serve it.

Serves: 6 people
Time to make: 1hour 50mins


cooking oil 2 Tbsp
Fipola lamb Curry cut 1kg
onions, peeled and roughly chopped 1
celery stalks, trimmed and sliced 3
bay leaf 1
large carrots, peeled and roughly chopped 4
Fipola lamb stock for soup 1 lit
potatoes, peeled and cut into 1cm slices 900gm
butter 50gm
salt and ground black pepper to taste


Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb curry cut in small batches. Remove and set aside on a flat utensil. Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.

PReturn the meat to the pot, along with the bay leaf and stock, season with salt and ground black pepper and bring to the boil. Remove from the heat and push the slices of potato down into and across the top of the stew, dot with a little butter and give a final seasoning of sea salt and ground black pepper. Cover and cook on slow heat for about 1½ hours or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have coloured.

PYou can serve the stew straight away or leave it covered overnight in the fridge for the flavours to develop. Serve in deep bowls with slices of white bread to soak up the liquid.

Kerala Prawn Mappas

Prawn Mappas is a traditional preparation of fresh prawns in coconut milk and is a speciality of Kuttanadu region of Kerala. Mappas is a traditional and easy to prepare Kerala recipe, with a Perfect balance of flavours.The natural sweetness from prawns and coconut milk is merged with the tanginess of kokum and mild spices.

Serves: 2
Time to make: 35 mins
Sea White [Large 25-30 Pcs/ Kg] 300gm
Sliced Small Onions 200gm
Green Chilli Slit 6 nos
Ginger Julienne 5 gm
Kokum (Soaked in warm water) 20gm
Turmeric Powder 1/2 tsp
Coconut Slices 20gm
Salt to taste

For Spice Paste

Grated Coconut 1/2 nos
Dry Red Chilli 15 nos
Coriander Seeds 2 tsp
Black Peppercorn 1tsp
Coconut Oil 20 ml

For Spice Paste

Coconut Oil 5 ml
Mustard Seeds 1 stp
Dry Red Chilli 2 nos
Curry Leaves 10 nos
Thick coconut milk – 1/2 cup
Thin coconut milk – 2 cups
Salt – To taste ---


Heat coconut oil in a cooking utensil.

Crack mustard seeds, fennel seeds, add curry leaves, followed by a pinch of fenugreek, ginger, garlic and green chillies for tempering

Add onion and fry until the onions is soft and turn golden in color.

Add the spices paste and saute over low heat .

Add thin coconut milk, soaked kokum and bring to simmer.

Add prawns and season with salt. Add thick coconut milk. cover the utensil and cook over low heat till the prawns are just cooked(6-7Mins). along this the gravy starts to thicken.

Turn the heat off and drizzle some coconut oil and garnish with curry leaves.

Serve hot with rice, Kerala Parotta or appam.

Steamed Fipola white pomfret

Fipola white pomfret is a delicacy.Steamed in a range of assorted Thai aromats it not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients.

Serves: 2
Time to make: 25 mins
Fipola White pomfret 500gm
fish sauce 2Tbsp
brown sugar 1Tbsp
garlic 1/2Tbsp
lemon grass chopped 20gm
kafir lime leaves, shredded 8-10 leaves
galangal sliced 20gm
Thai red chillies 10gm
Cilantro/corriander stems 15gm
Sesame oil 10ml

For Sauce:

vegetable oil 1tsp
garlic chopped 2Tbsp
spring onions, chopped 2 N0
light soya sauce 1Tbsp
fish sauce 1Tbsp
brown sugar 1Tbsp
Lime juice 1Tbsp


In a mortar-pestle, lightly pound garlic, cilantro stems, and chiles until a coarse paste forms. Add 2 Tbsp. lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a food mixer until a loose paste forms.) Set sauce aside.

For sauce- mix all ingredient together in a small bowl with a whisk. Keep it aside

Place fish on a plate that will fit inside the idly steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to idly steamer. Set idly steamer over pot and pour sauce over fish. Cover; steam fish until cooked through, 12–15 minutes.

Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in idly steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.