Topic: Lamb / Chicken Kovalam - Please Help !!!

[spooner000]

Hi All,  I am desperate to find an authentic recipe for Chicken or Lamb KOVALAM. It is similar as you know to Keralean dishes but misses something. I had it quite often in a local take away that specialized in unusual Indian dishes and this was a winner everytime !! The key ingredients on the menu were; Coconut milk, mustard seeds and curry leaves. I would be most grateful if anybody could help or point me in the right direction.
This site is fantastic !!!! ;D ;D ;D

[SnS]

Hi All,  I am desperate to find an authentic recipe for Chicken or Lamb KOVALAM. It is similar as you know to Keralean dishes but misses something. I had it quite often in a local take away that specialized in unusual Indian dishes and this was a winner everytime !! The key ingredients on the menu were; Coconut milk, mustard seeds and curry leaves. I would be most grateful if anybody could help or point me in the right direction.
This site is fantastic !!!! ;D ;D ;D

Hi Spooner

Welcome to the forum.

Kovalam is a place in Kerala so the recipe you seek will be Karalean (my favourite restuarant in Lincoln is also Karalean).

Found this which may help. I guess you could adapt this recipe for chicken.

http://www.tarladalal.com/recipe.asp?id=209

Regards

SnS ;D

also, if you like Keralean food look here:- http://www.pachakam.com/

[spooner000]

Thanks for that SnS.

Although I dont see mustard seeds and green chilis I will certainly give it a go.

Cheers for the link.

Spooner

[Cory Ander]

Never heard of it in a BIR I'm afraid.  Has anyone?

[spooner000]

What in the name of rogan josh and all thats spicy is a BIR ?? So to be such an Acronym newbie

The review on the dish was here.
http://www.bestofbridgestone.com/mb/jl3/rr.html

It was one of the best dishes I have ever tasted, and ive yet to ever see it again !!!, Spicey, thick light brown creamy sauce, sweet with lots of heat. AMAZING STUFF.

[ast]

What in the name of rogan josh and all thats spicy is a BIR ?? So to be such an Acronym newbie

Hiya Spooner,

This might help:  http://www.curry-recipes.co.uk/curry/index.php/topic,776.0.html

Cheers,

ast

[Secret Santa]

It's a traditional South Indian dish so you need to get a good south indian cookbook. There used to be people on here that had libraries of such books but they seem to have faded away.

[ast]

...I had it quite often in a local take away that specialized in unusual Indian dishes and this was a winner everytime !!

Hi Spooner,

I just followed the link you posted for the review.  Do you live in Dublin too or were you just visiting?  I've never been to many restaurants outside of the city centre except a couple in Ballsbridge and one in Booterstown.

I found this link that might help.  It's for a Spicy Sauteed Lamb with Fresh Coconut (http://www.indias.com/RecipeMoreDetails-54/SPICY+SAUTED+LAMB+WITH+FRESH+COCONUT.html?id=57).  From the look of it, you could probably adapt it using some of the techniques on this site.

My suggestion would be to try the following:

1. pre-cook an amount of lamb as per this method: http://www.curry-recipes.co.uk/curry/index.php/topic,1232.msg10662.html#msg10662 possibly adding a small amount of cinnamon or cassia bark to the water if you're using lamb

2. Sautee about 1/4 to 1/2 an onion as per the recipe (maybe using 2-3 tbsp of oil--depends on how much is in your base), but on med-high heat, and in about 2 tsp of garlic (freshly chopped or garlic puree)

3. I've no idea what this Meat Masala stuff is, but you might try the the Bruce Edwards spice mix from here instead (http://www.curry-recipes.co.uk/curry/index.php/topic,1546.0.html).  Add it and stir fry until you get an onslaught of spice fumes, being careful not to burn them.

4. Add 5-10 curry leaves, your black mustard seeds and maybe just a touch of asafetida.  Apparently, you want them golden brown, but they're likely to burn quickly.  Just remember to keep stirring (maybe another minute or so).  Info from here:

Used especially in South Indian kitchens, curry leaves are generally sauteed in oil with mustard seeds and asafetida and added to dals, fresh coconut chutney or vegetable dishes. I always strip the leaves from their stalk before frying, and sometimes tear and crush them between my fingers to release more of their essential oils. (http://www.kurma.net/essays/e8.html)

5. Add about 200ml of the curry base of your choice and stir in the spices

6. After about 1-2 min, add about 5-6 oz of the lamb and maybe about 1-2 tbsp of coconut (I'm guessing here)

6. Stir all together to coat and then turn the heat down slightly to medium.  Reduce to whatever consistency you remember from the restaurant.

7. Add your fresh coriander and serve

Please note:  I just made this up, and this is just a guess at a recipe/process that I'm suggesting having looked at the above, but trying to adapt it to how you'd make a BIR curry.  I've never seen the dish you mention, nor have I made any of the above recipes before, but, except for perhaps tweaking the ingredient quantities some, I bet it'll be a reasonable starting point.

If you want to be a tad more cautious with the curry leaves, I'd fry them separately with the mustard seeds and set them aside.  I don't know if a restaurant would do this or not.  You could then more safely add them after you'd added the curry base to the pan as there'd be no chance that you could burn them.

If you do get it figured out, please post the recipe in the recipe section.  It sounds like it would be pretty yummy.

Good luck,

ast

[spooner000]

Hi AST,

Thanks very much for the suggestions and taking the time also. To answer your first question I used to live in Dublin but relocated recently. That Ginwalla take away was in Kimmage and is closed now about 3 years. It was, and I mean the highest standard take away ever in my reckoning and would put it up to any restaurant. I have been to quite a few places in Dublin and could recommend if anyone is interested...

I will get cracking on this recipe, but it could be a while to achieve the same taste as it was very distinct. There are so many variations as you know but at least it can be bottle necked to Keralean/Kovalam.

What I'm enjoying about this thread is the fact nobody has yet said  YES, here it is, so it os obviously a chefs take on that region etc etc .

And yes, if or WHEN i get it, I highly recommend all Masala Monsters to indulge.

Thanks again AST !

[slimboyfat]

I was looking through my ?library? of books and can?t find a single recipe. However one book did have a complete section on south Indian food and that was Prashad: Cooking With Indian Masters (?10 on Amazon) I will copy the recipes in the next day or so when I get a moment