Recipes

Method Heat oil in a pan, and fry the chopped onion and diced chicken. Add the Ferns’ Madras Masala Paste, and continue to fry for three minutes. Add the chopped tomatoes and cook for three minutes. Add water and simmer for 30 minutes. Once the curry thickens add the yogurt and chopped coriander. Serve. Why […]

Method Add turmeric, salt, Ferns’ Hot curry paste, ginger, and garlic to washed lentils and peas and bring to a boil. Cover and simmer for 15-20 minutes, until the lentils are soft. Mash the mixture to a thick sauce and simmer for a few minutes Just before serving, heat ghee/oil separately and fry the mixed […]

Method Finely chop onions and fry in oil till brown. Add the Ferns’ ginger garlic paste and the Ferns’ Hot Curry Paste. Fry well. Add lamb cubes and fry on a high flame for 2 minutes. Add coconut milk. Cover and simmer till done (Approx. 1 hour).

Method Roast lentils in a thick bottomed pan over a gentle heat for 5 minutes or until light golden brown. Add water, bring to a boil and simmer for 20 minutes or until tender. Set aside. In another pan heat oil and fry mustard seeds until they splutter. Add the tomatoes, Ferns’ Hot Curry Paste, […]

Method Cut cauliflower into florets. Make a paste of tomatoes and onions. Heat oil. Add onion and tomato paste, and fry until lightly coloured. Add garlic paste, Ferns’ Hot Curry Paste, cauliflower and peas and sauté for a few seconds. Add ½ cup of water. Bring to a boil, add salt, and coconut cream and […]

Method Slit brinjals lengthwise, deep fry & keep aside. Grind together onions, garlic and coconut to a smooth paste. Add tamarind pulp and Ferns’ Hot Curry Paste to the masala. Roast and powder sesame(til) seeds. In the same oil, add green chillies, ground masala and fry on a slow flame until oil leaves the masala. […]

Method Clean and wash mackerels. Make gashes on the surface or slit it in half. Marinate with Ferns ‘garlic paste, salt and half the Ferns’ Hot Curry Paste. Heat oil and a few flakes of garlic and the remaining Hot Curry Paste. Sauté for 1 minute. Add mackerels, tamarind pulp, salt and water just enough […]

Method Wash and marinate shelled and de-veined prawns with salt, vinegar and Ferns’ garlic paste. Heat oil. Add finely chopped garlic and tomato paste. Add ½ cup water, salt, Ferns’ Hot Curry Paste and Ajinomoto. Simmer for 10 minutes. Make a paste with 2 tablespoons corn flour and a little water and stir into the […]

Method

Method Fry onion in oil till golden brown. Add the chicken and Ferns’ Mild Curry Paste and stir fry for 10 minutes. Add water, cover tightly and simmer for 10 minutes, till chicken is tender, adding more water, if required. Stir in cream (or yogurt) and ground nuts and serve.

Method Wash and marinate prawns in lemon juice and set aside for 10 minutes. Heat ghee or oil and add tomatoes. Stir and add the garlic, ginger and green chillies. Sauté till tomatoes are soft, but not broken. Add Ferns’ Mild Curry Paste and fry. Add ½ cup of water and bring to the boil. […]

Method Joint the chicken and marinate with Ferns’ ginger-garlic paste, Ferns’ Mild Curry Paste and beaten curd. Heat oil, fry the boiled onion paste until raw flavour is lost, and add the turmeric. Add the chicken pieces and fry well. Add the remaining marinade liquid and 1 cup of hot water. Cover and cook until […]