

Meen Alleppey Curry with Boiled Rice
Tangy, creamy Meen Alleppey Curry with simple boiled rice - a gut-friendly, soul-satisfying Kerala delight!
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Protein-packed chicken with soft, delicate neer dosa – a soul-satisfying dinner!

Tender chicken pieces simmered in a vibrant, fragrant green gravy. This North Indian curry gets its beautiful color and fresh flavor from a blend of cilantro, mint, and green chilies, balanced with warm, aromatic spices.
Serving size: 1 serving

Delicate, lacy rice crepes from Mangalorean cuisine. Made with a thin, watery rice batter, these soft dosas are naturally vegan and gluten-free. The name 'Neer Dosa' literally translates to 'Water Dosa', highlighting the batter's unique consistency. Perfect with coconut chutney or a spicy curry. Note: This recipe requires a minimum of 4 hours of soaking time for the rice, which is not included in the prep time.


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Protein-packed chicken with soft, delicate neer dosa – a soul-satisfying dinner!
This mangalorean dish is perfect for dinner. With 706.64 calories and 34.57g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Green Masala Paste: In a blender, combine the coriander leaves, mint leaves, green chilies, ginger, and garlic. Add half of the whisked curd (1/4 cup) and blend to a smooth, thick paste. Add a splash of water only if necessary to help it blend.
Marinate the Chicken: In a mixing bowl, combine the chicken pieces with half of the prepared green paste, turmeric powder, lemon juice, and 0.5 tsp of salt. Mix thoroughly to coat the chicken evenly. Set aside to marinate for at least 20 minutes.
Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the whole spices (cinnamon stick, cloves, green cardamom) and sauté for 30-40 seconds until they become fragrant. Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Cook the Masala Base: Add the tomato puree to the pan and cook for 5-6 minutes until it thickens and you see oil separating at the edges. Stir in the coriander powder, cumin powder, and the remaining 1 tsp of salt. Sauté for another minute until the spices are aromatic.
Sear the Chicken: Increase the heat to medium-high and add the marinated chicken to the pan. Sauté for 5-7 minutes, stirring occasionally, until the chicken is seared and lightly browned on all sides.
Combine and Simmer: Reduce the heat to low. Add the remaining green masala paste and the remaining whisked curd (1/4 cup). Stir continuously for 2-3 minutes to prevent the curd from splitting. Pour in 1 cup of water, mix well, and bring the curry to a gentle simmer.
Cook the Curry: Cover the pan with a lid and let it cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through. The gravy will thicken, and oil will float on top.
Finish and Serve: Turn off the heat. Stir in the garam masala and crushed kasuri methi. Let the curry rest for 5 minutes to allow the flavors to meld. Serve hot with naan, roti, or steamed basmati rice.
Serving size: 1 serving
Soak the Rice (4-6 hours)
Prepare the Batter (10 minutes)
Cook the Neer Dosas (25 minutes)
Repeat and Serve