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Naga chicken curry is a naga traditional chicken recipe which is zero oil and prepared with a handful of ingredients with few simple cooking steps. In simple words it is a boil chicken recipe. The chicken is cooked with fermented bamboo shoot which is the key ingredient of the curry which makes the curry authentic and traditional. The ingredients used to make this naga style chicken curry are chicken, fermented bamboo shoot, potato (optional), green chillies, ginger, garlic, salt, water and local sichuan peppercorns ( a variety of sichuan peppercorn).

Naga chicken curry is yet another simple and classic dish from the Naga cuisine. Naga style chicken curry is a zero oil dish which means not a single amount of oil is used in cooking this chicken curry and that’s how we cook our dishes. Very tasty, flavorful, exotic and healthier as well. It is a simple and easy recipe with simple cooking process.

Chicken curry with fermented bamboo shoot is a common Naga speciality dish which is very famous and one of the most popular dish in Naga Cuisine. It is a traditional and authentic naga chicken recipe. This dish is savored in almost all Naga household.

Naga chicken curry is an absolutely favourite of the nagas. Infact it is loved by many north easterners. It is a very simple and super easy recipe. You have the ingredients in hand and you’ll master it in jiffy. It is a perfect curry with lovely flavors to have with piping hot steam rice. The unique and amazing aroma coming out of the fermented bamboo shoot and the magical sichuan peppercorns is just divine and to die for.

Naga cuisine uses bamboo shoot as a key ingredient in dishes cooked with fish, chicken, pork, beef or other meats and even in vegetarian dishes. Bamboo shoot enhances and intensifies the flavour of the dishes.

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Here I have used the pounded fermented bamboo shoot. You can use the whole fermented bamboo shoot which has can be shredded with hand into long thin strips. This is a naga special fermented bamboo shoot. You can also use the bamboo shoot extract in this recipe. There is also a traditional recipe of chicken with dry bamboo shoot which is a perfect side dish to have with your piping hot steam rice.

Fermented bamboo shoot is a traditional Naga delicacy and a key ingredient in many naga dishes. Infact bamboo shoot is a delicacy for many North East states. It is adored by almost all north easterners. Most Naga dishes are cooked with bamboo shoot (fresh, fermented, extract or dried) as a souring agent to the dishes; be it vegetarian or non-vegetarian dishes.

Fermented food plays a crucial part in Naga Cuisine. Some of the fermented food are fermented bamboo shoot, fermented dry fish, fermented crab meat, fermented soya bean (axone), fermented mustard leaves, zutho (rice beer) etc.

If you think that Indian cuisine is all about spicy and oily food, then you are missing out some information. Indian cuisine consists of a wide variety of regional and traditional cuisine. Nagaland, one of the northeastern state of India, is known for simplicity and variety of food from different tribes of the state. Naga food is considered to be healthy as most of the food are either boiled or steamed. The use of oil is very minimum. We usually dont use the Indian spices in our kitchen. Infact fresh herbs are used in our daily cooking. 

It’s a known fact that Nagas love their food spicy and its true that most people find their food bland. This juxtaposition is often tackled by throwing in 1 or 2 raja mircha ka naga king chilly in any bland stew. The naga king chilly adds that extra zing in any dishes like meat, vegetables and chutneys. Though it is hot beyond words, raja mircha remains that one ingredient Nagas can’t do without.

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INGREDIENTS FOR NAGA STYLE CHICKEN CURRY

● Chicken – I have used broiler chicken. Local/country chicken is best for this recipe. It takes the curry to another level and more healthier.
● Fermented bamboo Shoot – You can use shredded bamboo shoot or bamboo shoot extract/juice.
● Potato – You can add other vegetables like beans, carrot, cabbage or leafy vegetables. Again this may be optional
● Green chilly – Raja mircha ( naga king chilly) fans can add king chilly for the extra zing and hotness.
● Ginger
● Garlic
● Local sichuan peppercorns
● Salt
● Water

VARIATION OF NAGA CHICKEN CURRY

● You can totally skip the potato and sichuan peppercorns.
● You can add on others vegetables to the curry to make it more hearty and healthier. Mostly commonly used are squash (chow chow/chayote), beans, carrots, cabbage etc
● You can add green leafy vegetables like lai pata ( mustard greens), Mongmong tü (sichuan leaves) etc
● You can add coriander leaves, burmese coriander or fresh ginger leaves to the curry which enhances the flavor of the curry.
● Use fermented bamboo shoot for authentic taste but if you can’t source it, you can use canned bamboo shoot or even tomatoes. Taste and flavor will differ but those are the substitute ingredients.

If you’re fond of naga food, then this is surely the one to go for! It is lip-smacking good. I hope you’ll try this simple and easy naga style chicken recipe and if you do, please do share your thoughts about the recipe with me here.

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I made a simple recipe video of this hearty naga chicken curry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Naga Chicken Curry Tutorial Video

FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY

● Bhut Jolokia Grilled Chicken
● Chicken Leg Fry
● Crispy Fried Chicken
● Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Chicken Pakora
● Baked Whole Chicken Leg
● Pan Baked Chicken Leg
● Peri Peri Chicken
● Spiced Fried Chicken
● Coca Cola Chicken

FEW CHICKEN SIDE DISHES YOU’LL LOVE

● South Indian Masala Chicken Fry
● Chicken Liver & Gizzard Fry
● Chicken Masala Stir Fry
● Spicy Mango Chicken Wings
● Chicken & Banana Flower Stir Fry
● Steamed Chicken

THE CHICKEN CURRY COLLECTION

● Chettinad Chicken Curry
● Easy Chicken Curry
● Chicken Manchurian
● Butter Chicken
● Pepper Chicken Gravy
● Chicken Kola Urundai Kuzhambu
● Black Pepper Chicken

MORE NAGA RECIPES YOU’LL LOVE > Naga Cuisine

YOU CAN CHECK OUT THE NORTH EAST INDIA CUISINE RECIPES HERE

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So let’s get started with the recipe.

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Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serves: 4

Ingredients to make naga chicken curry:

500 gms chicken
2 tbsps fermented bamboo shoot
2 potatoes cubed
6-7 green chillies
2 inches ginger
8-10 garlic
1 tbsp local sichuan peppercorns roasted
Salt as per taste
Water as required

Step by step pictorial instructions to make naga chicken curry:

In a mortar pestle coarsely pound the green chillies. Remove and keep aside.

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In the same mortar pestle coarsely pound the ginger & garlic and keep aside for later use.

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Add the chicken in a pot. Add the pounded green chilly, fermented bamboo shoot and salt to taste. Add water immersing the chicken well. Turn on the flame. Cover the pot with lid and cook the chicken for about 10 minutes.

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Add the potato chunks and continue to cook until the chicken and the potatoes are cooked completely approximately 15 minutes.  Cooking time will differ depending on the variety of chicken used.

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Adjust the curry consistency as per your requirement.

Add the pounded ginger garlic and dry roasted and crushed sichuan peppercorns. Mix well and cook for 3-5 minutes and take off the flame.

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NOTES:

● This dish taste best with country chicken/local chicken.
● Use chicken with bone.
● Raja Mircha fans can add 1 or 2 raja mircha or as per your heat preference level.
● You can totally skip the potato and sichuan peppercorns.
● You can add on others vegetables to the curry to make it more hearty and healthier. Mostly commonly used are squash (chow chow/chayote), beans, carrots, cabbage etc
● You can add green leafy vegetables like lai pata ( mustard greens), Mongmong tü (sichuan leaves) etc
● You can add coriander leaves, burmese coriander or fresh ginger leaves to the curry which enhances the flavor of the curry.
● Do not over cook the chicken.

Well, if you make this naga chicken curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

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A lip-smacking pork curry made with aromatic masala powders and chunks of potatoes. It’s easy to make, and loaded with classic flavors. Perfect curry to have with piping hot steam rice, bread, dinner rolls or any Indian flat breads for a comforting meal!

Pork masala curry is an Indian style pork curry recipe. The ingredients used in this recipe are the basic pantry staples which we use in our daily cooking. A wonderful spicy pork curry made from the various flavorsome spices, freshly pounded ginger garlic, onion and tomato with minimum cooking oil. The spices give the pork a succulent taste, its finger licking good!

If you don’t prefer spicy food, cut out the amount of chilly and chilly powder. However, the spicy level of this curry is just right for people who appreciate a little spice. It’s not too pungent, but has just the right zing!

The pork curry cooked in the spicy masala makes a perfect curry for all pork lovers. The pork when combined with the curry makes a perfect combinations as the flavors of the curry coats the pork making it very delightful. I am sure you will love it as much as we do!

Apart from the traditional naga recipes, I love devouring this masala pork curry is once in a while with rice for a meal or with bread for a quick snack to kill the sudden hunger pangs.

INGREDIENTS USED TO MAKE PORK MASALA CURRY

For the chicken I have used meat with fats. When it comes to pork I love the fats more than the meaty part. I have used boneless meat but you can use with bone in, and thats what I like.
Honestly speaking I love any meat with bone-in compared to boneless. Meat with bone-in lends deeper, richer flavor to a simple curry making it super delicious.

This simple, easy and effortless recipe uses simple and basic spice powders which every Indian kitchen have in store like turmeric powder, coriander powder, red chilly powder, pepper powder, garam masala powder and meat masala powder. Few spices like cumin seeds, dry red chilly and bay leaf are used to temper. The other ingredients used for making the curry are mustard oil, freshly grounded ginger garlic, chopped onion, tomato, chunks of potato and salt as seasoning.

VARIATIONS

This pork masala curry is a versatile recipe. You can easily make a variations by adding your own twist.

Instead of pork you can use other meat like chicken, turkey, duck, beef, buff, mutton or lamp.

You can add whole spices like cardamom, cinnamon, cloves etc.

You can make a dry version instead of curry. You just need to add less water and allow the gravy to evaporate once the meat is tender.

HOW TO MAKE PORK MASALA CURRY IN PRESSURE COOKER

Take a pressure cooker and add the oil. Add the cumin seeds, chillies, bay leaf and saute for a min.

Add coarsely ground ginger garlic reserving 1 tsp for later use and saute for a min.

Add the onion and saute till translucent. Add chopped tomatoes and saute till mushy. Add the masala powders and saute for a min.

Add the pork, salt and saute for around 5 mins stirring coating the masalas nicely with the pork. Add some water, potatoes and pressure cook for 7-8 whistles. Let the pressure release by itself.

Open the cooker and adjust the gravy consistency as per your requirement and just before turning off the heat add the remaining 1 tsp ground ginger garlic, give a quick stir and take off the heat.

I made a simple recipe video of pork masala curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

PORK MASALA CURRY RECIPE VIDEO TUTORIAL

THERE ARE FEW PORK RECIPES IN MY BLOG YOU MIGHT LIKE. If you’re a pork fan, I’m sure you’ll love to check out our Pork Recipes HERE

IF YOU LOVE INDIAN CURRIES THEN YOU CAN HAVE A LOOK AT THESE CURRIES FROM THE BLOG

THE CURRY COLLECTION

• Kashmiri Rogan Josh
• Green Apple Currry
• Mixed Dal With Egg & Potato
• Black Pepper Chicken – Semi Gravy
• Crab Curry – Indian Style
• Chicken Kola Urundai Kuzhambu / Minced Chicken Balls Curry
• Easy Chicken Curry
• Rohu Fish Curry
• Pepper Chicken Gravy
• Butter Chicken
• Mutton Curry With Coriander Seeds
• Chettinad Mutton Curry
• Chickpea Soya Curry

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So pork lovers please do try this easy pork curry recipe and share your thoughts about the recipe with me.

Now let’s move on to the step by step pictorial recipe and see how to make this insanely delicious masala pork curry at home. You will be amazed how it turn out into a restaurant style pork curry at the comfort of your home.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients to make pork masala curry:

500 gms Pork
2 Potato medium cut into big pieces
7-8 garlic cloves
2 inches ginger roughly chopped
1tbsp Oil
½ tsp cumin seeds
3 dry red chilly roughly broken
1 Bay leaf
2 Onion medium chopped
1 Tomato chopped
1 tsp Turmeric powder
2 tsp Kashmiri Chilly powder
1 tsp coriander powder
1 tsp cracked peppercorns
1 tsp Garam masala powder
1 tsp Meat masala powder
Salt to taste
Water as required

Step by step pictorial recipe to make pork masala curry:

In a mortar pestle coarsely ground the ginger garlic.

In a pan heat the oil. Add the cumin seeds, dry red chillies, bay leaf and allow the cumin seeds to crackle.

Add in the pounded ginger garlic reserving 1 tsp of it for later use. Saute for a minute.

Add in rhe chopped onions and saute for about 2 minutes.

Add in the chopped tomatoes and saute until the tomatoes turns soft and mushy.

Add in the masala powders – turmeric, chilly, coriander, pepper, garan masala and meat masala. Saute for a minute.

Add in the pork and salt. Mix well coating the masalas well with the pork. Now put on the lid and cook on low-medium heat for 15 minutes stirring it occasionally to prevent from sticking to the pan and for even cooking.

Add in the potato chunks and mix well. Add 1-2 cups of water, mix well and cook further with lid on.

Stir the curry occasionally and cook until the pork is tender. When the pork is completely cooked and the gravy reaches your required consistency, add in the reserved pounded ginger garlic. Give a quick stir and take off the heat.

Enjoy the masala pork curry with piping hot steam rice or bread or flat breads.

NOTES:

● You can use both garam masala powder and meat masala powder. If using both, use 1 tsp each. But if using only garam masala powder, use 2 tsp garam masala powder.

● I have used mustard oil, you can use any other cooking oil.

● Adding potato is optional but I love this Curry with potatoes.

● Yoi can add some chopped coriander leaves at the end.

● You can make a dry version instead of Curry following the same recipe. You just need to reduce the water and allow the water the evaporate completely.

Well, if you make this pork masala curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Rui Macher Kosha refers to Rohu Fish Curry in Bengali. This Bengali fish curry is an every day dish in the Bengali household. Fried golden brown pieces of succulent rui aka rohu (Indian carp) in a spicy and thick tomato based gravy is a truly delightful fish curry that all of us relish at home.

Rui macher rosha or rohu fish curry is a kind of spicy fish preparation with tomato base gravy. Here the rohu fish is marinated in turmeric powder and salt, then golden fried in mustard oil. The fried fish is then cooked in a spiced tomato onion based gravy. Thus, resulting in a tender fish having absorbed the wonderful flavors of the gravy. This fish curry is best served with a piping hot steamed rice.

Rohu or Rui is freshwater carp very popular in Bengal. There are many varieties of bengali fish curry using different kinds of fish. Amongst the many, this rohu fish curry is one of the simplest and common one.

In Bengali cuisine, curries are named differently based on the spices used and also based on the different veggies used in the curry. The term ‘Rosha’ refers to something that has a thick gravy base. Rosha is a spicy curry preparation that can be vegetarian or non-vegetarian. In the fish version of rosha potatoes are added and some even add cauliflower aka phool gobi along with the basic Bengali spices.

Like in most Bengali cooking, whether fish, meat or vegetables, this too is prepared in mustard oil. Mustard oil gives a lovely pungent flavor to any dish. If it’s not available near you or you don’t want to use it, you can use your choice of vegetable oil or any cooking oil instead.

When one is craving to have something spicy, then this is the perfect recipe. You can use ‘rohu fish’ or ‘katla fish’ or any other fresh water carp. You can make this curry in the same way with your other favourite fish too.

I love this dish because of its simplicity. To make this Bengali fish curry we dont need any fancy ingredients and techniques. It is prepared with basic and limited ingredients which we use in everyday cooking. Nevertheless the brilliant flavor and colour of the dish will amaze you and the taste is finger licking good and so delectable.

This rohu fish curry is one fish curry which we make back home whenever we feel like making something Indian style with masalas and spices and not the traditional naga fish dish. Little did I know that time that I am making a Bengali style fish curry. We nagas dont use much of these Indian spices. The dishes are mostly zero oil which may be steamed or boiled. The food are rarely fried and very rarely we use these spices in a naga kitchen.

This rui macher rosha recipe is moderately high on chillies as we prefer spicy food which is nicely counter balanced by the sourness of the tomatoes, as well as the sweetness from the onions. Nevertheless one can adjust the spice level as per their heat preference.

VARIATIONS

● You may even add potatoes and cauliflower to the gravy.

● You can add a dash of sugar or raisins to the recipe.

● Whole spices like cardamom, cinnamon, cloves etc can also be added to this fish curry.

● You can also use pureed the tomatoes. Just roughly chopped them and puree them in in a mixie or blender.

I made a simple recipe video of this lip-smacking authentic bengali fish curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

ROHU FISH CURRY VIDEO TUTORIAL

Looking for seafood recipes? Try this favourite and popular seafood recipes

● Tin Fish Curry

● Indian Crab Curry
● Crab Masala South Indian

● Spicy Carb Masala

● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Prawn 65
● Easy Pan Fried Fish
● Easy Fish Fry
● Restaurant Style Fish Fingers
● Fish With Bamboo Shoot
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

This Bengali style fish curry is so rich in texture and absolutely flavorful to the taste buds. I bet this dish will never fail to impress you.I hope you’ll try this authentic bengali fish curry and do share your thoughts about the recipe with me here.

Here’s how I made the traditional bengali fish curry.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4-5

Ingredients to make rohu fish curry:

For marination:
500 gms rohu fish
½ tsp turmeric powder
1 tsp salt

For the gravy:
¼ cup mustard oil (4 tbsp)
½ tsp cumin/jeera seeds
1 bay leaf
2 dry red chillies broken
2 medium onion chopped
2 tsp ginger garlic paste
2 medium tomato chopped
Green chilly slits per taste (optional)
½ tsp turmeric powder
1 tsp red chilly powder
½ tsp cumin/jeera powder
1 tsp coriander powder
Salt to taste
½ tsp garam masala powder (optional)
1 cup warm water or as required
Few coriander leaves chopped
Juice of half lemon

Step by step pictorial instructions to make rohu fish curry:

Take the marination ingredients and rub the fish pieces with turmeric powder and salt well. Keep aside for few minutes while you make the ingredients ready for the curry.

Heat mustard oil in a pan. Add the fish and shallow fry the fish pieces in batches for 3-5 minutes. Remove from the pan and keep aside.

In the same oil add cumin seeds, bay leaf, dry red chillies. Allow to splutter.

Add onion and saute until it turns soft and translucent.

Add ginger garlic paste and stir until the raw smell of ginger and garlic goes off completely.

Add the tomatoes and saute until it turns soft and mushy.

Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt as required. Stir on low-medium flame and cook for 1 minute.

Add warm water and give a quick mix. Cover and cook the mixture on medium flame for about 2-3 minutes.

Add the fish pieces and give a gentle mix. Cover the pan with lid and cook on low to medium flame for about 5 minutes.

Add the garam masala powder at this stage if using. Give a quick gentle mix, cover the pan and let it cook for 1 minute and turn off the flame.

Sprinkle some chopped coriander leaves and add the slit green chilly.

Your rui macher rosha is ready to be served now.

Squeeze the lemon juice over the fish curry while serving.

Serve with piping hot steamed rice. Enjoy!

NOTES:

● You can use some other variety of fish or any fresh water carp.
● You can use Kashmiri red chilly powder instead of red chilly powder for mild spicy and also this will give a beautiful colour to the dish.
● Recommend to use mustard oil for authentic taste but if not available you can use other cooking oil.
● Garam masala powder is optional
● Squeeze lemon juice while serving the dish.
● You can add potato or cauliflower to the curry.
● Use the chilly powder and green chilly as per your heat preference.

Well, if you make this fish curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

Philips Viva Collection HD4928/01 2100-Watt Induction Cooktop (Black)

Pigeon by Stovekraft Basics Aluminium Non-stick Cookware Set, Set of 3 (With one lid), Pink

AJUNIL Popular Kitchen Combo – Double Layer Bowl + Measuring Spoon and Cups Set + Silicon Brush and Spatula Set – Kitchen Gadget and Tools – Kitchen Accessoires

SELTOS IKEA Polypropylene plastic Plate (Mixed Assorted Colours) – Set of 6 , 4 Pieces Spoon Free

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Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Chicken And Vegetable Stew is an oil free recipe that is scrumptious and comforting dish. It has a light broth with chicken, vegetables, fermented bamboo shoot water and some very few basic ingredients. It is a soulful and wholesome dish perfect to have with piping hot steam rice and can also have it as a soup.

Chicken and vegetable stew is a Naga style chicken cooked in traditional way. This stew is simple and easy to make with simple cooking process. It requires only few ingredients to make this flavorful stew and is ready under 30 minutes.

Zero oil chicken and vegetable stew is basically boiled chicken. Without any guilt you can happily relish and it is indeed a very heart warming, healthier and nutritious dish. A real comfort dish!

This is a naga traditional chicken recipe which is zero oil and prepared with a handful of ingredients. The ingredients used to make this naga style chicken are country chicken, fermented bamboo shoot water, vegetables, green chillies, ginger, garlic, salt, water and coriander leaves.

This naga style chicken is very tasty, flavorful and healthier. It is a simple and easy recipe with simple cooking process. This dish is savored in almost all Naga household.

Here I have used fermented bamboo shoot water. You can use the fermented bamboo shoot.

Do check out my naga traditional chicken recipes Naga Chicken Curry Amsu (Chicken With Rice Flour), Chicken With Greens, Chicken Porridge, Chicken With Dry Bamboo Shoot. Also other stews recipes are Chicken Stew, Chicken Brocolli Stew Indian Spiced Chicken Stew.

WHY YOU’LL LOVE THIS CHICKEN VEGETABLE STEW?

● It’s simple and super easy to prepare
● It does not require much time and is ready under 30 minutes
● It’s light and scrumptious
● It’s healthier compared to other stew and curries as it is zero oil dish.
● It’s nutritious as it is made with country chicken and vegetables.
● It’s made wih limited ingredients but flavor-packed and wholesome.

INGREDIENTS YOU NEED TO MAKE ZERO OIL CHICKEN AND VEGETABLE STEW

This section explains what all ingredients is used in making the zero oil chicken and vegetable stew, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

CHICKEN  – The recipe is made using skinless country chicken. You can use the skin-in chicken. Broiler chicken can be substituted with country chicken.
WATER as required
SALT as per taste
GREEN CHILLY – Coarsely ground green chilli is used.
TOMATO – Regular tomato is used here. You can also use cherry tomatoes.
GINGER AND GARLIC – Freshly ground ginger and garlic is used. Do not use store bought ginger garlic paste. Pound them in mortar and pestle just enough to open up the flavor.
FERMENTED BAMBOO SHOOT WATER – You can use fermented bamboo shoot as well. Bamboo shoot or its water enhances and intensifies the flavour of the dishes
VEGETABLES –  Potato, beans and carrot is used. You can use vegetable of your choice.
CORIANDER LEAVES – You can also use Burmese coriander or crushed ginger leaves.

HOW TO MAKE CHICKEN AND VEGETABLE STEW?

This section shows how to make zero oil chicken and vegetable stew with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

Zero oil chicken and vegetable stew is a straight forward recipe. Start by putting the chicken, salt, water, green chilly and tomato. Cook them for few minutes. Then add in the fermented bamboo shoot water and cook for another few minutes. Add in the potatoes and cook for about 5 minutes. Then add in the carrot and french beans and cook for just a couple of minutes. Lastly add in the ground gingergarlicand cook for 2-3 minutes. Sprinkle the chopped coriander leaves, give a quick mix and take off the heat. Voila your delicious and scrumptious chicken and vegetable stew is ready to be relished. Enjoy it with piping hot rice or sip it as a soup.

If you’re fond of naga food, then this is surely the one to go for! It is lip-smacking good. I hope you’ll try this simple and easy naga style chicken recipe and if you do, please do share your thoughts about the recipe with me here.

I made a simple video of zero oil chicken and vegetable stew for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

Zero Oil Chicken And Vegetable Stew Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE COUNTRY CHICKEN AND VEGETABLE STEW

In a mortar pestle pound the green chillies coarsely. Remove and keep aside.

Next add in the ginger and garlic and pound them coarsely. Keep aside.

In a heavy bottom pan add in the chicken.

Add in water submerging the chicken well.

Add in salt as per taste, ground green chilli and chopped tomato.

Mix well, put on the lid and cook for about 10 minutes.

Add in the fermented bamboo shoot water and cook about 5 minutes.

Add in the potatoes and cook for about 5 minutes.

Add in the beans and carrot and cook for 2-3 minutes.

Add in the ground ginger garlic and cook for about 1-2 minutes.

Add in the chopped coriander leaves, give a quick stir and turn off the heat.

Your scrumptious zero oil chicken and vegetable stew is ready. Slurp!

NOTES:
● You can cook the same dish with broiler chicken.
● Add vegetable of your choice. Veggies like chow chow, cabbage, mustard greens, broccoli, cauliflower etc are some veggies you can add in addition to the one used in the recipe.
● You can also add fermented bamboo shoot.
● Adding a dash of king chilly takes the stew to another level. I havent used it in the stew since my son cant have that much hot.
● If ginger leaves is available you can crush it and add them in the stew. It’s imparts an amazing flavor and aroma.

RECIPE CARD

FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY

● Bhut Jolokia Grilled Chicken
● Chicken Leg Fry
● Crispy Fried Chicken
● Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Chicken Pakora
● Baked Whole Chicken Leg
● Pan Baked Chicken Leg
● Peri Peri Chicken
● Spiced Fried Chicken
● Coca Cola Chicken

FEW CHICKEN SIDE DISHES YOU’LL LOVE

● South Indian Masala Chicken Fry
● Chicken Liver & Gizzard Fry
● Chicken Masala Stir Fry
● Spicy Mango Chicken Wings
● Chicken & Banana Flower Stir Fry
● Steamed Chicken

THE CHICKEN CURRY COLLECTION

● Chettinad Chicken Curry
● Easy Chicken Curry
● Chicken Manchurian
● Butter Chicken
● Pepper Chicken Gravy
● Chicken Kola Urundai Kuzhambu
● Black Pepper Chicken

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this C recipe, I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Pork with perilla seeds is another Naga pork specialty dish. In my local dialect i.e. Ao Naga dialect this dish is called as ‘Ak Shi Azü Den Asoba Aon’ which means pork cooked with perilla seeds. ‘Ak shi’ means pork meat and ‘Azu’ means perilla seeds. This is a flavoursome delicacy with awesome flavors of roasted perilla seeds and fermented bamboo shoot extract.

This delicious pork dish can be served as a side dish with your meal. It can also be served with piping hot black tea whenever you have any guest around. It’s scrumptious and filling when served with steamed rice or sticky rice along with some boiled vegetables and chutney which makes a complete meal!

Christmas is just around the corner and preparing delicious and special dishes is almost every household’s ritual! Today I’m sharing a delicious Naga dish of pork with perilla seeds recipe. This recipe uses traditional Naga ingredients to create a scrumptious dish that’s ideal for when you want to treat something special and ethnic for your family or for guest coming during the festive season or any special occasions.

WHAT IS PERILLA SEEDS?

Perilla frutescens is an annual herb belonging to the mint family (Lamiaceae). Perilla is known as Bhanjeera in Hindi. The appearance of perilla seeds is tiny oval shaped seeds. The perilla seeds are obtained from the perilla plant.

Perilla seeds is found in South East Asian countries and the Himalayan region of India and Nepal. It is mostly found in almost all North Eastern States of India.

The perilla plant is rich in dietary fiber contains nutrients such as alpha-linolenic acid, omega-3 fatty acids and omega-6 fatty acid. The omega-3 to omega-6 ratio in perilla seeds is 6:1, the highest of any seeds. It has incredible healing properties, the oil helps in treating asthma, nausea, soothe stomach ache, and to relieve muscle spasms. A rich and natural vegetarian supplement for omega fatty acids, protein and fiber for both adults and kids.

Superfood perilla has a high ALA content (Alpha-Linolenic Acid) containing as much as 60 percent of the healthy fat where chia seeds contain only about half that. Perilla seeds make an excellent alternative to chia seeds & flax seeds.

Read a detailed article on perilla seeds here by NCBI/NIH website to know more about it.

Perilla seeds are flavorful, aromatic and they have a delicious nutty flavor. It is power packed in a tiny seed. Be it for salad, meat or chutney, it’s a flavour champion. They are used as a spice and are used to make delicious chutneys, salads, vegetable curries and meat preparation.

Perilla seeds are usually consumed not as whole seeds but as paste or powder. For best result roast them to enhance their flavor.

CULINARY USES:

Perilla is used for its aroma and as a flavouring agent in various cuisines.
Some of the ways in which perilla seeds are used in the North Eastern Cuisine are cited below:

– It is usually ground into a paste and make chutneys by adding local spices and herbs.
– It is also pounded into powder and added to raw salads.
– They are also added into curries and stews to give a rich flavor and thickness to the curries and stews.
– You can simply dry roast it and ground it with salt and consume it as a condiment.

HOW TO STORE PERILLA SEEDS?

Always store perilla seeds in an air-tight container in a cool dry place away from moisture and humidity. You can also dry roast them and store in an airtight container.

INGREDIENTS USED TO MAKE PORK WITH PERILLA SEEDS

This section explains what all ingredients is used in making the pork with perilla seeds, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● Pork – Fresh pork with both flesh and fats with bone in is used here. You can make this recipe with smoked pork also.
● Chilli – The recipe uses local chilli powder, that’s dry red chilli pounded in traditional way in large wooden mortar and pestle.
● Raja mircha – This is Naga king chilli. You can use it if its available and can bear the heat of it, otherwise this is optional.
● Bamboo shoot extract – This is the juice extracted from fermented bamboo shoot. You can also use fermented bamboo shoot instead of the extract.
● Perilla seeds – The perilla seeds is dry roasted and pounded in mortar and pestle into powder.
● Ginger And Garlic – They are freshly pounded in mortar and pestle. They are coarsely ground just to open the flavor. Recommend not to use store bought ginger garlic paste.
● Sichuan peppercorns – Loçal sichuan peppercorns and not the Chinese sichuan peppercorns is used here.
● Water as required
● Salt to taste.

HOW TO MAKE PORK WITH PERILLA SEEDS?

This section shows how to make pork with perilla seeds with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of pork with perilla seeds for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

PORK WITH PERILLA SEEDS VIDEO TUTORIAL

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE PORK WITH PERILLA SEEDS

In a pan dry roast the perilla seeds untill it starts to crackle and you get a nice aroma. Remove from heat.

Add them onto a mortar and pestle and pound them into a coarsely powder.

In a mortar and pestle add in the roughly chopped ginger and garlic. Pound them coarsely just to open the flavor.

In a heavy bottom pan add in the pork.

Add in salt, local chilli powder and raja mircha (king chilli) if using.

Stir and mix well. Put on the lid and cook in low-medium flame for about 10-15 minutes stirring occasionally in between the cooking.

The pork will start releasing its fats and it will get cooked on its fats.

Add in the fermented bamboo shoot extract and the pounded perilla seeds. Give it a good mix.

Now add in some water. Put on the lid and cook further untill the pork is tender and cooked well.

Cooking time depends on the tenderness of your meat. It took approximately 45 minutes to 1 hour for me.

Add in the ground ginger and garlic. Mix well and cook for 2-3 minutes.

Turn off the heat and finally add in the roasted sichuan peppercorns by crushing it in your palm. Mix well.

Your pork with perilla seeds is ready to be served. Enjoy wih piping hot steam rice.

NOTES:
● Dry roast the perilla seeds before pounding.
● You can swap the fresh pork with smoked pork and chicken as well.
● You can swap the bamboo shoot extract with bamboo shoot.
● I used local pounded chilli, you can soak the dry red chilli in hot water for few minutes, then pound them in mortar and pestle or mixie.
● King chilli is optional.
● Use freshly ground ginger garlic and not store bought ginger garlic paste.
● If you are not using bamboo shoot or extract, you can use tomato.
● You can make this in gravy form as well, add water as per your requirement.

RECIPE CARD

FEW PORK RECIPES YOU MIGHT LIKE

Chilli Pork Best Pork Fry

Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork Hakka Noodles
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Smoked Pork With Dry Bamboo Shoot
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich ● Hot & Spicy Pork

Well, if you make this pork with perilla seeds recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum