22 Non-Vegetarian Dishes From South India That Will Make You Go ‘Mmmm!’

You know, South Indian cuisine isn't just a one trick pony.  It's time we moved past dosas and idlis and started talking about the spicy non-vegetarian delicacies that they dish out down south.   1. Fish Molee Famous in Kerala, it is basically a fish stew made with coconut milk. Fish Molee is not as spicy as traditional Kerala recipes; so the flavour of the fish dominates the stew. Source 2. Chicken Chettinad A famous dish from Tamil Nadu, Chicken Chettinad is special for its unique way of cooking. A variety of marinated spices are applied as a paste on the chicken which is then cooked until it is tender and super juicy. Source 3. Kerala Karimeen Fry Karimeen or the Pearl Spotted Fish is another delicacy from Kerala. The fish is marinated in spices and fried on a low flame until it achieves a deep red hue.  Source 4. Aila Curry Aila (Mackerel Fish) Curry is another unique fish curry from Kerala and it tastes best when served a day after it is cooked. The fish is slow cooked in a clay pot which allows it to absorb all the flavour. Aila Curry has the perfect blend of sourness and spice thanks to the addition of the dried Kudampuli (Gambooge). Source 5. Prawns Kuzhambu Another delicacy from Tamil Nadu, this irresistible recipe is a perfect example of the typical "heat" of South Indian cuisine. The soft meat of the prawn along with the uniquely marinated masala provides a flavour rich in taste. Source 6. Kheema with Coconut Curry This is essentially minced meat cooked in coconut milk. It is easy to make but if made just right, the taste can be out of this world. Source 7. Kerala Chicken Roast As the name suggests, it is roasted chicken native to Kerala. Chicken marinated in spices is refrigerated before frying in a low flame until it is golden brown. It is then cooked with vegetables and coconut milk until the gravy becomes thick. A must have! Source 8. Payyoli Chicken Fry The darker and crispier it is, the better it tastes. Made popular in Payyoli, located near the North Malabar coast of Kerala, this recipe is a signature dish at roadside restaurants. The cooking is simple but it is the spices that make it special! Source 9. Squid Fry Seafood in Kerala is second to none and Squid Fry is no different. Cut into rings, the squid is marinated and fried on medium flame until it is golden brown. The masala-coated rings have a tangy taste in the mouth! Source 10. Squid Curry For those who prefer their meat with gravy, squid is available in curry as well. It is the same preparation except that instead of being deep fried, the marinated squid is cooked with vegetables and coconut milk. The aroma is just as enticing as the taste! Source 11. Naadan Crab Masala For those of you who don't know, crab meat is as soft as it's shell is hard. The crab is cooked in local spices and masala until the shell turns orange. It takes some effort to break the shell and eat, but it's worth it!  Source 12. Beef Dry Fry Beef is synonymous with Kerala cuisine and Beef Dry Fry is a speciality. Seasoned with pepper, the beef is deep fried until it appears blackened. It is one of a kind! Source 13. Thattukada Beef Curry Beef can be very chewy and so tastes best when served as curry. The meat is slow cooked so that it absorbs all the spices and masala. It has a brownish colour and the thick gravy adds to the flavour! Source 14. Chicken Salna Native to Tamil Nadu, the ingredients used are more or less common but it is the uniqueness of the gravy that makes it special. Instead of being thick, the gravy is a fragrant  and watery and hence can be served with rice as well. Source 15. Kori Gassi Also known as Mangalorean Chicken Curry, this recipe from Karnataka is prepared with grated coconut but it is the excessive use of red chilli powder that gives it its red hot colour and flavour. It is spicy and very tasty! Source 16. Hyderabadi Chicken Biryani Widely regarded as the original biryani, there are several varieties across South Indian but none more famous or as tasty as the Hyderabadi Biryani. Made with chicken or mutton, this biryani used to be the food of the Nizams and Mughals.  Source 17. Coorg Pandi Curry How can a list of non-vegetarian delicacies leave out pork? Cooked in freshly made masala paste, the meat is boiled in medium flame. Timing is absolutely essential in this recipe as there is a point where the meat is just right. If pork is your thing, then this will blow your mind. Source 18. Kane Rava Fry A Mangalorean speciality, Kane Fish is deep fried after being coated in rava (semolina). Most South Indians swear by this preparation and if it has to be fish fry, it has to be the Kane Rava Fry! Source 19. Bommidayila Pulusu A traditional fish recipe from Andhra Pradesh, this one is is all about the spices. Preparation is neither time consuming nor difficult but if you can get the spices right, you can whip up a classic! Source 20. Chepala Iguru Marinated fish is fried until golden brown and then soaked in gravy. Andhra spices add to the flavour and aroma. Not too famous but with a taste like that, it deserves to be! Source 21. Royyala Iguru While the Tamil Nadu version is rich in curry, this prawn curry from Andhra Pradesh is drier and much spicier.  Source 22. Chicken Nizami This Hyderabadi special isn't really served with gravy. What it is served with is a fragrant and rich cream which lends to the natural taste of the chicken. Coconut milk and spices result in its typical orange colour. The Nizams loved it. And so will you. Source Protein never tasted so good... <a href="http://www.hypersmash.com/dreamhost/">http://www.hypersmash.com/dreamhost/</a>

Frogs Legs cooked in Garlic Butter

Ingredients

Frogs legs            02nos
Garlic butter            02slices
(01 clove of garlic to every 100gms butter and chopped parsley)
Flour                 for dusting
Side salad            as garnish
Lemon wedge             01no

Method
Season the frogs legs and dust with flour.
In a pan add a bit of oil and saute the frogs legs over a medium heat.
When almost done put a slice of rolled butter and finish with a squeeze of lemon.
Place the salad at the head of the plate and arrange the frog logs ,pour some of the butter from the pan and top with a slice of garlic butter.

Steak Diane with sautéed potatoes and peas

Ingredients
4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
3 shallots, peeled
100g chestnut mushrooms, cleaned
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml brandy
200ml single cream
Small handful of flat-leaf parsley
300g peas (defrosted if using frozen)
Approx 30g salted butter
Olive oil
Salt and pepper

For the sautéed potatoes:
Approx 500g-600g small Charlotte potatoes, cut in half
2 garlic cloves, peeled
Few sprigs of rosemary
Description
1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.

2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper.

3. Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.

4. Bring the same pan back up to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and sauté briefly. Crush in the garlic and stir.

5. Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.

6. Introduce the steaks back into the pan and cook for 2- 3 minutes (depending on how well done you like your steak).

7. Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary. Crush in two garlic cloves and sauté. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through.

8. Cook the peas for 2-3 minutes in boiling salted water with a little butter. Drain, and keep warm.

9. To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.

SEARED SALMON CUTLETS WITH A LOBSTER AND PASSION FRUIT HOLLANDAISE SAUCE

8-9 oz piece of salmon fillet divided into 2-3 thick “cutlets”, skinned
Flour to dust
3-4 turned new potatoes gently poached in salted water per portion
Hollandaise sauce
Reduced passion fruit puree (300 ml reduced down to 100 ml) –always by ⅔
Passion fruit seeds reserved
40 – 50 gm cooked lobster portioned and diced
Chive stick
Beurre blanc sauce
Served on blanched spinach

Method:
•    Season the salmon.
•    Lightly flour the skinned side only, pan frying gently in a little olive oil over a medium heat for 5-6 minutes until a light golden brown.  Add a knob of butter before turning the fish in the pan
•    Baste the salmon with the butter, adding a squeeze of lemon juice and remove the pan from the stove
•    The residual heat in the pan will continue the cooking process.
•    Meanwhile mix together 2½- 3 tablespoons of the reduced passion fruit puree to 300 ml of hollandaise sauce
•    Warm the lobster meat very gently in a little stock or microwave, before draining and folding into the passion hollandaise, adding 1 teaspoon of seeds per portion
•    Serve the turned new potatoes on the warmed, buttered spinach drizzled with a little beurre blanc sauce and topped with a single chive stick.
•    Finish as shown in the photograph, offering the lobster and sauce apart.
BEURRE BLANC
Makes about 600ml (1 pint)
200ml dry white wine
2 tablespoons white wine vinegar
4 shallots, finely chopped
100ml double cream
400g cold unsalted butter, cubed
Salt and pepper

Method:
•    Put the wine, vinegar and shallots in a thick based saucepan.  Bring to the boil and reduce by half.
•    Add the cream and boil for 1 minute.  Lower the heat and gradually whisk in the cubes of cold butter
•    For a smooth finish, pass the sauce through a fine sieve to remove the shallots.
•    Season with salt and pepper

Lobster Thermidor

Ingredients

3 lobsters, 2lbs each
3 cups dry white wine
1 onion
1 carrot
1 celery stalk
Parsley sprigs
1/4 tsp thyme
6 peppercorns
1tb tarragon
1/2 lb mushrooms
1 tsp lemon juice
6 tb butter
6 tb flour
1 tb cream
1 cup whipping cream
1 tb mustard
2 egg yolks
1/3 cup cognac or brandy
1/2 cup grated cheese
1/4 tsp salt


Lobster Thermidor Recipe (serve 6)

Step 1: Simmer white wine, vegetables, seasonings and water in a kettle for 15 minutes.

Step 2: Bring to a boil and add the live lobsters. Cover and boil for 20 minutes. Remove the lobsters when done.

Step 3: Heat slowly the mushrooms with 1 tablespoon of butter, lemon juice and salt in a covered saucepan for 10 minutes.

Step 4: Add the mushrooms juice in the kettle and boil until the sauce has reduced to 2 cups. Bring to the simmer.

Step 5: Cook the flour and the butter slowly in another saucepan for 2 minutes. Add to the sauce, stir it well. Boil during 1 minute while stirring. When done, add cream to the top.

Step 6: Split the lobsters in two lengthwise. Remove the black thing around the eyes and the intestine. Take the coral and the liver, crushed them in a mixing bowl, and blend the mustard, 1/2 cup of whipping cream, egg yolks. Add the sauce while beating.

Step 7: Heat the sauce again, bring it to the boil while stirring. Then boil slowly for 2 minutes. Add whipping cream with a tablespoon. Taste and correct seasoning. Add a spoonful of cream on the top. Set aside.

Step 8: Take the meat from the lobster and cut it into cubes. Put butter in a skillet over moderate heat. After 1 minute, stir in the lobster meat, stir slowly, for 5 minutes. Pour in the cognac and boil until the liquid has reduced by half. Shake the skillet from time to time.

Step 9: Add the mushrooms and 2/3 of the sauce in the skillet.

Step 10: Arrange in a roasting pan the meat, sauce and mushroom in the shells. Sprinkle with cheese. Put the roasting pan in the oven at 425° F / 220° C for 15 minutes until sauce is browned.

Penne all'arrabbiata.

PENNE ARRABBIATA SAUCE WITH TOMATOES, HOT CHILIES AND GARLIC

Preparation - Easy
Prep: 10, Cook: 30
Serves 4

This pasta along with all'Amatriciana and their variations are favorites in Roman trattorias. All'Amatriciana , with little pieces of cured pork in the sauce, comes from the Abruzzese town of Amatrice. So do many of the hosts of the old Roman trattorias, osterias, and tavole calde, where Romans take their meals, and so all'Amatriciana has become a Roman style of pasta. Penne all'arrabbiata, without the cured pork, simply means "enraged pasta," referring to the heat of the peppers.

Control the heat of the dish by using more or less hot red pepper.
 Image: Suat Eman / FreeDigitalPhotos.net
INGREDIENTS:

    * 1/4 cup extra-virgin olive oil
    * 3 large garlic cloves, minced
    * 1 28 oz can Italian tomatoes with their juice, chopped or 1 1/2 lb fresh tomatoes.
    * 1 or 2 dried hot red chilies, broken into pieces, or 1 t hot red pepper flakes to taste
    * Salt to taste
    * 1 lb penne
    * 2 TBSP chopped parsley for garnish
    * 6 quarts water
    * a large sprinkle of grated parmesan

HEAT the oil in a heavy saucepan over medium-high heat and sauté the garlic, stirring constantly, until it is just beginning to turn golden - about 6 minutes.

ADD the tomatoes and chilies, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 20 minutes with canned tomatoes.

REMOVE from the heat and taste for seasoning, adding more salt if necessary.

COOK the pasta.

DRAIN thoroughly, turn into a warm serving bowl, and pour the sauce over it, mix well, or finish in pan by draining pasta, adding to cooked ingredients, stirring well.
Top it with a large sprinkle of parmesan cheese

SERVE immediately