Non Vegetarian Cuisine is very vast and spreads across the all regions in India. Each region have their specific taste and spices that go into making the non vegetarian food. From coastal regions of Karnataka, Maharashtra, Bengal, Tamil Nadu, Kerala and Andhra Pradesh, each one of the the cuisines and recipes have a special twist adding to the flavors by varying the spices and core ingredients.

Various kinds of meat, like chicken, mutton, pork, salami, fish, prawns and more are used in these cuisines and prepared in a variety of methods that have been passed on from generation to generation.

In this section you will find recipes from the classic chicken butter masala, tandoori chicken, chettinad chicken, pepper chicken, kerala fried fish and more.

Spicy Jawla Stuffed In Brinjal Recipe

Spicy Jawla stuffed in Brinjal is an amazing seafood dish that is cooked with brinjal. Jawla are a kind of fish that come from prawn family and they are very small. These jawlas are cooked and stuffed in brinjal and can be served as a side dish.  Spicy Jawala stuffed in Brinjal tastes best with wheat chapatis, rice bhakris or steamed rice. Here are few more brinjal recipes which you can try. Kathrika Podi Curry Brinjal Capsicum Subji Badanekaayi Goju

Posto Pabda (Bengali Fish Curry In Poppy Seeds Paste)

Posto Pabda is a very popular fish curry from Bengal, in which the fish named Pabda is cooked in poppy seeds paste making a thick curry. The fish here is cooked whole and the dish goes well with plain rice. The recipe here is adapted from my mother's diary and trust me, it tastes amazing. For those who have tasted Aloo Posto, this fish curry has a similar curry taste with fish along as a bonus. The curry is cooked in Mustard oil that gives a super aroma and a rustic flavor to the dish. The consistency ...

Beer Batter Prawns Recipe

Beer Batter Prawns is a light and crispy appetizer which can be served with drinks like cocktails or mocktails for parties. Beer should be added while making the batter and immediately the prawns should be deep fried. These crispy golden fried prawns are a perfect finger food. You can serve these prawns with mayo or any type of dipping sauce. These prawns should be served hot as it turns crispy on the outside and soft inside. I have added pizza seasoning and garlic powder to this recipe. However, ...

Bengali Bhetki Begum Bahar Recipe (Spicy Fish Fillets Curry)

Bhetki Begum Bahar is one rich and spicy fish curry that comes from Bengali Cuisine. A very popular dish is Bengali marriages and special occasions. The fish fillets have a typical shape that are marinated and later fried golden. The curry is typically cooked in mustard oil where the richness comes from the poppy seeds and the cashew paste used. The extensive use of mace and nutmeg powder gives the curry an amazing aroma and flavor and also gives a rich look. Serve Bhetki Begum Bahar Recipe with ...

Bengali Doi Maach Recipe (Fish In Yogurt Curry)

A Bengali meal is always incomplete without a fish item. Either it's a fish fry or a curry like Macher Kalia, Macher Jhol, Bhapa Ilish or Paturi. Each dish has it's own charm & delicacy. So here I am with such a dish which is truly robust, a taste that lingers in your mouth. The recipe of ‘Doi Maach’ that I am going to share is very easy to follow. Just marinate the fish for 15 to 20 minutes and slow cook for 15 minutes. Voila, your dish is ready! Serve Bengali Doi Maach along with Chingiri ...

Yogurt Lamb Curry Recipe

Lamb is the most popular meat used in Kashmiri cuisine. Wazwan, a royal feast, which is a multi-course meal spread consists mostly non vegetarian dishes. Most of the dishes are lamb based dishes, chicken is used too. It’s a feast fit for kings and consists of an array of about more than 30-course banquet. Rogan gosh, goshtaba, saffron pulao, kahwa, phirnee being some of the most popular dishes. In Kashmiri cuisine curd is used in most of the dishes, be it for gravy or in marinating. A range of ...

Parsi Salli Boti Recipe

Parsi Salli Boti is a quintessential mutton dish that comes from Parsi cuisine and is typically served with crispy potato fries. Salli Boti is a semi dry spicy mutton curry that is slow cooked with various spices and gets the hot flavour and often teamed up with plain steamed rice. Served in every special occasion, Salli Boti is common favourite mutton dish in the community and outside as well. Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner. If ...

     
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