Dalcha recipe please

[dev]

Hi,

can anyone post malaysian dalcha recipe please... & i also has a green chutney in a road side restaurent ,with dosa...I'm sure it's not mint chutney...it was very watery & had a strong garlic flavour...& no coconut added in it...couldn't make out what it was made from...

[Kavitha Ravi]

Hello Dev ,try this.

DALCHA
Ingredients

½ kg mutton with bones ( chest bones )
1 cup toor dhal
½ coconut scraped
1 brinjal
1 potato
2 tomatoes
1 small lime sized tamarind
1 big onion
1 tbs meat curry powder
½ tsp tumeric powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies slit
1 stalk curry leaves
1 stalk coriander leaves chopped
2 one inch cinnamon sticks
2 star anise
4 cloves
4 cardamons
½ tsp aniseed
2 tbs oil or more
salt to taste

Method
Clean the dhal and the mutton, add tumeric powder and cook till the dhal and mutton are cooked..The dhal must be really mashed.( or you can cook separately and mix )
Have enough gravy after boiling the mutton and dhal.
Extract the tamarind juice about a cup
Extract 1st and 2nd milk 1 cup each.
Cut the brinjal and tomatoes.
Cut the potato into big cubes.
Slice the onion.
Heat the oil in a pot..
Add in the cinnamon, cloves, star anise, cardamoms, and the aniseed. When they splutter, add in the sliced onion, and the slit chillies. Fry till the onion turns limp.
Add in the brinjal, tomatoes, potato and curry leaves, and stir for a second.
Now add the second coconut milk, mixed with the meat curry powder, add also the tamarind juice, stir nicely.Let it boil, Now add the mutton dhal mixture, and give it a good stir and let it boil till the vegetables are cooked.Add salt to taste..
( The dalcha curry should be a bit watery, not very thick, so add in water, or more coconut 2 nd milk if your curry is thick. )
When the vegetables are cooked, add in the first coconut milk, and boil for a minute.
Sprinkle the coriander leaves and remove from the stove.

[dev]

Hi KR,

Can this curry be made without using coconut milk?... & can we use chicken in place of mutton coz i don't prefer mutton?...

[Kavitha Ravi]

Dear Dev, you can try. Of course the the taste would differ a bit.
No harm in cooking without coconut milk.
Happy trying.
Kavitha Ravi

[dev]

Thank U very much Kavitha... Will try it out & let u know the result...:)

[dev]

& post in more malaysian recipes when u find time...recipes that r vegetarian or that uses fish or chicken...:) I love fish head curry ...But they add coconut in tht too,right?...

[Kavitha Ravi]

Dear Dev, only malaysians use a lot of coconut.
In my house we hardly use any coconut.
In India too, they use coconut only when it's very necessary.
I have seen my relatives grinding a small piece of coconut with their spices.So many curries can be cooked without coconut.
I will get you the fish head curry recipe as soon as possible.
Thanks. Kavitha Ravi.

[foodlover]

Hello Kavitha Ravi !
could u post some malaysian recipes please (indian style )?Thanks in advance.

[Kavitha Ravi]

Try this Dev.

INDIAN FISH HEAD CURRY

1 fish head halved, about 1 kg
5 – 6 tbs oil

(A) spices ground and mixed
1 tbs ground cumin
2 ½ tbs chilli powder ( or more if you want the curry hot )
½ tsp tumeric powder
3 tbs ground coriander powder

(B) ½ tsp cumin
½ tsp mustard seeds
1 tsp fenugreek seeds
5 cm piece ginger , thinly sliced
8 cloves garlic, thinly sliced
I big onion , thinly sliced
10 small onions, thinly sliced
1 stalk curry leaves
2 inch long cinnamon stick
2 anise star

(C) 150 grms tamarind
1.5 litres water (mix in the tamarind and strain )
300 grms ladies finger (remove the top and tip )
3 tomatoes, quartered
2 – 3 green chillies ( whole, just slit )
salt to taste

METHOD

Heat oil in an earthen pot, fry ingredients ( B ) until aromatic.
Combine ingredients ( A ) with little water into paste.
Add the paste and continue to sauté till oil rises to the top.
Stir in the tamarind juice, you can add little more water if the curry is thick.
Bring to a simmering boil.
Add the fish head and later the vegetables and chillies.
Cook till the fish and the vegetables are cooked. ( Add the milk if using )
Add salt and dish out.

NOTE
You can use a cup of coconut milk, powdered milk, or skimmed milk.
Or cook without.

[dev]

Hello Kavitha,

Many thanks for the recipe...will surely try it out & let u know... It's really surpising to hear tht they add ladies finger to the curry...& milk too!!!...coz back in India,I've heard ppl say that fish shouldn't be taken along with milk/curds coz it'll hinder digestion...Dunno how far it's true but I always take fish along with curds & had no problems at all...:) Will try the curry with & without milk & let u know the result...can u pls let me know at which stage the milk should be added ???!!!...I guess at last else the milk might curdle,right?....

[Kavitha Ravi]

Dear Dev, adding ladies fingers to fish curry is nothing strange.
Here everyone does that. Brinjal is only added to dried fish curry.
Coming to milk,it's only added to give the curry a creamy taste.Coconut milk if boiled too long , will become oil.It's always added last. Add one cup of coconut milk, let it boil once and off the fire.If adding skimmed milk, or any other milk, add half a cup and remove from fire at once.My children too enjoy curd with all their curries.Thanks

NOTE : In my recipe I have added the milk last.
Please read it again.

[dev]

Hello Kavitha,

Thanks for explaining...I tried dalcha today...didn't add any meat,coconut milk but only veg(chayote squash)...I used baba's meat curry masala...It came out very well...Tasted the same as we get in hotels...Thank u very much for the recipe... Will try out fish curry soon & let u know...

Please do post in some chicken curries & anything else that's Malaysia Spl,if U find time...Thanks again...

[dev]

Dear Kavitha Ravi,

I tried he fish curry today...Hmmm...it was just yummy...Thank u very much...

[Kavitha Ravi]

Try this chicken, Dev.


SRI LANKAN CHICKEN

A
4 pcs chicken breast , cut into halves
½ tsp ginger paste
½ tsp garlic paste
½ tsp tumeric powder
little salt
oil for frying

B
1 big onion sliced
4 red chillies slit into half with stalk intact
3 tbs chillie powder ( more or less as to taste )
1 tsp ginger paste
1 tsp garlic paste
1 tsp aniseed powder
1 tsp white pepper powder
½ tsp tumeric powder
3 tbs lime juice
2 tbs tomato sauce
2 pcs lemon grass smashed
2 I” cinnamon sticks
2 cloves
2 star anise
3 cardamons
2 eggs beaten with a pinch of salt
2 tbs onion crisps
little coriander leaves
water about 1 cup
3 tbs oil or little bit more

Method
Marinate everything in group A for an hour. Then fry till half cooked
Heat a wok. Add about 3 tbs of oil, or little bit more.
Add in the spices,cardmons,clove,cinnamon sticks, star anise.
Then add in the onions, ginger garlic paste, smashed lemon grass, the slit chillies, and fry.
Mix a little water to chillie,tumeric,pepper, and aniseed powders to form a paste.
Then add in the paste to the wok and fry nicely.
Then add in the half fried chicken and fry for a minute.
Then add in about a cup of warm water, tomato sauce,lime juice,salt and cook on slow fire till the chicken is done.
Add in the beaten egg all over the chicken . Let the egg set.
Once set, turn over the chicken pieces slowly without much stirring.
Dish out the pieces and garnish with onion crisps and coriander leaves.
Note: This dish should not be very dry. It would look a bit oily.

[dev]

Will try it & let U know...Hmmm...I wouldn't be deep frying the chicken coz I am on a diet now but let me try pan frying it...*S*

I really loved the Dalcha...thank u very much for the recipe...:)

[Pearl]

Dev
why don't you visit this link & see

http://www.thestar.com.my/kuali/recipes/tosai.html#mysore

Pearl

[Pearl]

Dev,
one more site for Dalcha

http://www.geocities.com/nbajrai/dalcha.html

Pearl

[Pearl]

Dev,
one more site for Dalcha

http://www.geocities.com/nbajrai/dalcha.html

Pearl

[dev]

Thanks Pearl,Will look into it & let u know...