Jay Brand Receipe of the month  

FISH CURRY WITH COCONUT

Ingredients: 
• 10-12 pieces Fish (clean and cut)  
• 1 Cup Fresh Coconut  
• 6 Shallots  
• 1 tsp Ginger root  
• 4 Green chilies  
• 1 tsp Turmeric powder  
• 8 Fenugreek seeds  
• 1 tsp Jay Brand Fish Curry powder  
• 1 Sprig Curry leaves  
• 5 Kudampuli  
• 1/2 Medium tomato chopped  
• Salt to taste  
• 1 tbsp Oil 

How to Make:

• Heat oil in a Kadai and fry shallots and ginger.
• Add fish pieces to it and fry for few minutes.
• Then add ground paste of coconut, green chilies, and cut tomatoes, Jay Brand Fish Curry powder and salt.
• Add water as needed. Let it boil at high temperature.
• Then lower the flame add curry leaves and allow the fish to get flavor of all the ingredients.
• Fish Curry with Coconut is ready.


JAFFNA STYLE CHICKEN CURRY

Ingredients :  
• Chicken 10-12 pieces 1 Lb  
• Onion 1  
• Tomato 1  
• Jay Brand Coriander Powder 1 tsp  
• Cumin Powder 1/2 tsp  
• Fennel Powder 1 tsp  
• Jay Brand Special Curry Powder (Mild or Hot) 1tsp  
• Oil 1/4 cup  
• Turmeric Powder 1/4 tsp  
• Ginger/Garlic paste 1tsp  
• Salt 1 tbsp 

How to make: 

• Grind 1/4 of the onions, tomato, Jay Brand coriander powder, Jay Brand special Curry powder and cumin in the blender with very little water.
• Heat oil in medium heat.
• Add fennel powder to the remaining 3/4 of the onions and fry till golden brown.
• Add chicken and mix it well.
• Add the ground ingredients in step 1 to the chicken now.
• Add ginger garlic paste and turmeric powder.
• Fry really well till the ingredients soak into the chicken.
• Add 1 cup water and close the pan and let it cook on low heat until the chicken is cooked to your desired consistency.
• The amount of water determines thick, medium or thin. Low burning will cook the chicken and the bones well.