Coorg, coffee and curries
16 Nov 2013 3:35 AM IST
There is no menu card - you have to let them know what you want to eat depending on what is available and be rest assured that it is going to be quite a treat.
In the words of Chef Prem Kumar Pogakula, Executive Sous Chef, The Imperial, ‘Coorgi cuisine authentically includes lot of meat specialties along with sea food. We have brought in lamb, prawns and chicken delights with a fine mix of select authentic spices like tamarind for a perfect tangy flavour, green chillies for warmth, pepper, ginger, garlic, onion and star anise for making the recipes more flavourful. The Mushroom coconut soup is a must try to keep the winter at bay. For vegetarians, Coorgi cuisine is by far the only South Indian cuisine which relies heavily on vegetables and stems of plants.’
Danielle’s Tavern is dishing out some authentic Coorgi cuisine starting from Mutton Chops, Chicken Fry in Red Masala, Yam Fry, some incredible Coorgi Prawns and the traditional Neyi Kolu (ghee rice). This menu is on till the 17th of this month. A meal for two (without alcohol) is Rs 4000 plus taxes. Book your table and head over!
Coorgi Chicken Curry
Ingredients:
1/2 kg chicken pieces
1 tea spoon red chili powder
1/4 tea spoon turmeric powder
1/2 tea spoon coriander seeds
2 piece cinnamon, 4 cloves
1/2 tea spoon poppy seeds
7-8 strands coriander leaves and 1/4 cup chopped coriander
1/2 tea spoon chopped garlic and chopped ginger
2 green chilies, 1/2 cup chopped onion, 1/4 cup chopped tomato, 1/2 cup fresh coconut paste, 1/4 tea spoon tamarind extract or 2 pieces of tamarind soaked in warm water
Method:
Apply red chili powder and turmeric to chicken pieces and leave it aside. Grind together coriander, ginger-garlic, green chilies, cloves, cinnamon, poppy seeds. This is called raw masala. Roast (without oil) grated coconut till it turns slightly brown. Grind to a smooth paste. Heat a little oil and fry onions till they are slightly brow, add tomatoes and fry. Add raw masala and fry till a nice aroma comes out of it. Add the chicken pieces, salt and fry for about 5mins. Add 2 cups of water cover and cook till chicken is tender. Add the ground coconut, tamarind extract and cook for about 7-8 mins till the curry thickens.
Coorgi Prawn Curry
Ingredients:
250 gms raw prawns, shelled and deveined
1/2 tbsp coriander powder
1/4 tsp chilli powder
a pinch of turmeric powder
1/4 tsp pepper powder
1 green chilli, slit
1 tsp red chilli paste
Curry leaves
1/2 cup chopped onions
1/2 tsp chopped ginger
6 garlic cloves, peeled and finely sliced, 2 pieces of tamarind washed and soaked in 1/4 cup water, 1/4 cups coconut milk
Method:
Grind together coriander, chili, turmeric and pepper powders along with the half the onions to a coarse paste. Keep aside. Heat oil in a wok and add green chili, curry leaves, onions and chili paste. Sauté till onions turn a light brown. Put in ginger and garlic and cook till the raw smell disappears. In goes the ground masala paste. Be careful not to burn the mix, if you feel it’s charring, then add a teaspoon of water and keep stirring. Stir in the tamarind pulp and coconut milk. Season with salt and bring to gentle boil. Add the prawns, mix it into the gravy, close with a lid and cook on low heat till the prawns are well cooked. Once the gravy becomes thick serve hot with rice.
In the words of Chef Prem Kumar Pogakula, Executive Sous Chef, The Imperial, ‘Coorgi cuisine authentically includes lot of meat specialties along with sea food. We have brought in lamb, prawns and chicken delights with a fine mix of select authentic spices like tamarind for a perfect tangy flavour, green chillies for warmth, pepper, ginger, garlic, onion and star anise for making the recipes more flavourful. The Mushroom coconut soup is a must try to keep the winter at bay. For vegetarians, Coorgi cuisine is by far the only South Indian cuisine which relies heavily on vegetables and stems of plants.’
Danielle’s Tavern is dishing out some authentic Coorgi cuisine starting from Mutton Chops, Chicken Fry in Red Masala, Yam Fry, some incredible Coorgi Prawns and the traditional Neyi Kolu (ghee rice). This menu is on till the 17th of this month. A meal for two (without alcohol) is Rs 4000 plus taxes. Book your table and head over!
Coorgi Chicken Curry
Ingredients:
1/2 kg chicken pieces
1 tea spoon red chili powder
1/4 tea spoon turmeric powder
1/2 tea spoon coriander seeds
2 piece cinnamon, 4 cloves
1/2 tea spoon poppy seeds
7-8 strands coriander leaves and 1/4 cup chopped coriander
1/2 tea spoon chopped garlic and chopped ginger
2 green chilies, 1/2 cup chopped onion, 1/4 cup chopped tomato, 1/2 cup fresh coconut paste, 1/4 tea spoon tamarind extract or 2 pieces of tamarind soaked in warm water
Method:
Apply red chili powder and turmeric to chicken pieces and leave it aside. Grind together coriander, ginger-garlic, green chilies, cloves, cinnamon, poppy seeds. This is called raw masala. Roast (without oil) grated coconut till it turns slightly brown. Grind to a smooth paste. Heat a little oil and fry onions till they are slightly brow, add tomatoes and fry. Add raw masala and fry till a nice aroma comes out of it. Add the chicken pieces, salt and fry for about 5mins. Add 2 cups of water cover and cook till chicken is tender. Add the ground coconut, tamarind extract and cook for about 7-8 mins till the curry thickens.
Coorgi Prawn Curry
Ingredients:
250 gms raw prawns, shelled and deveined
1/2 tbsp coriander powder
1/4 tsp chilli powder
a pinch of turmeric powder
1/4 tsp pepper powder
1 green chilli, slit
1 tsp red chilli paste
Curry leaves
1/2 cup chopped onions
1/2 tsp chopped ginger
6 garlic cloves, peeled and finely sliced, 2 pieces of tamarind washed and soaked in 1/4 cup water, 1/4 cups coconut milk
Method:
Grind together coriander, chili, turmeric and pepper powders along with the half the onions to a coarse paste. Keep aside. Heat oil in a wok and add green chili, curry leaves, onions and chili paste. Sauté till onions turn a light brown. Put in ginger and garlic and cook till the raw smell disappears. In goes the ground masala paste. Be careful not to burn the mix, if you feel it’s charring, then add a teaspoon of water and keep stirring. Stir in the tamarind pulp and coconut milk. Season with salt and bring to gentle boil. Add the prawns, mix it into the gravy, close with a lid and cook on low heat till the prawns are well cooked. Once the gravy becomes thick serve hot with rice.
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