AuthorChef Soju PhilipBrain fry masala- A mouth watering delicacy from the state of Kerala. Mutton brain tossed with exotic spices and herbs will be an instant hit in your meal tables. Goat meat is used in varied forms such as leg, whole meat, knuckles, liver, head, brain etc. Head and knuckles were good in soups, liver is cooked as a fry, meats in endless options, leg for whole roasting and whole lamb can be roasted as such etc.
Mutton brain is one of my favorite delicacy which I always cherished to have. I remember my college days in Mangalore where some local restaurants had a board outside saying Brain fry as Day's special. Unfortunately we didn't have much money to spend outside those days and this dish was a costly one , I think it was Rs.20 in those days were I will get a Fish curry meals for Rs.6. only. I had an opportunity to taste this dish years after when I got the job only. I tried this dish first time in Mumbai as 'Beja fry' and it was quite nice. Very rich and yummy. After that in Kerala I tried this in one of the restaurant in Trivandrum and it was hopeless. They fried the brain and cooked in the masala. Brain is always good when it is blanched and gently cooked in onion tomato masala and fried well.
Here its a mouth watering recipe, which every one can try.
Peel the ginger and garlic and make a fine paste. Slice the green chilli .
Clean the brain, remove all black vein, wash well and keep aside. Boil enough water in a pan, add turmeric, salt and vinegar. Place the brain in the boiling water blanch for 5 minutes. remove, cool and cut each brain into 4-5 pieces.
Heat coconut oil in a pan, splutter mustard and curry leaves. Add the sliced chilli and chopped onions. Fry well till golden brown color.
Add ginger garlic paste and fry well. Add turmeric, chilli powder, coriander powder and garam masala, fry for a while, sprinkle little water to avoid burning. Add chopped tomatoes and fry well till all the ingredients were cooked and mashed well.
Add the brain pieces along with half cup water, salt and pepper powder, simmer till the oil floats on top and the masala has dried and brain pieces were coated well. add chopped coriander and remove from the fire.
Serve hot with Chappathi, rice or appam.
Ingredients
Directions
Peel the ginger and garlic and make a fine paste. Slice the green chilli .
Clean the brain, remove all black vein, wash well and keep aside. Boil enough water in a pan, add turmeric, salt and vinegar. Place the brain in the boiling water blanch for 5 minutes. remove, cool and cut each brain into 4-5 pieces.
Heat coconut oil in a pan, splutter mustard and curry leaves. Add the sliced chilli and chopped onions. Fry well till golden brown color.
Add ginger garlic paste and fry well. Add turmeric, chilli powder, coriander powder and garam masala, fry for a while, sprinkle little water to avoid burning. Add chopped tomatoes and fry well till all the ingredients were cooked and mashed well.
Add the brain pieces along with half cup water, salt and pepper powder, simmer till the oil floats on top and the masala has dried and brain pieces were coated well. add chopped coriander and remove from the fire.
Serve hot with Chappathi, rice or appam.
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