Thala Kari Perattaal:
Goat’s Head Masala. Crown Curry.
This is again Ponnusamy Chettinad Restaurant’s special dish. One of the country style recipe.
Goat’s head 1
Ginger 2″ grated
Garlic 6 beads minced
Turmeric pwoder 1/2 spoon
Chili powder 1/2 spoon
Pepper powder 2-4 spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Oil few spoons.
Ask you butcher to clean them for you. They have some procedure like burning to remove the fine hairs and chopping them into slices.
Wash and wash thoroughly in running tap water several time. Add turmeric while washing…it is said to remove the nasty smell.
In a deep wok, heat oil. Add mustard, cumin and curry leaves.
Then followed by ginger-garlic paste. Fry them till raw odour leaves the pan.
Add salt, turmeric and chili powders.
Now stir-in washe and slices goat’s head. Fry for about 2 minutes.
Add 2 cups of water….cover and cook till tender.
When the meat is almost done…add pepper powder and continue frying over high heat for another 5-7 minutes.
Serve warm to go with Appam, Idly, dosai or rice.