Kolyaas Ki Shaak – Traditional Hyderabadi Mutton Curry Recipe

Kolyaas Ki Shaak is a traditional Hyderabadi mutton curry prepared with a unique seasonal blend of vegetables, fresh herbs, and aromatic spices. This comforting South Indian-style curry combines tender boneless mutton chunks with dill leaves, green garbanzo beans (hariboot), radish, and fresh red chillies, creating an incredibly rich and flavorful dish.

The highlight of this authentic Hyderabadi curry recipe is the freshness of dill leaves and the nutty texture from fresh green chana/hariboot. These ingredients beautifully enhance the taste of the spicy mutton gravy and make it a wholesome seasonal delicacy. For a tangy variation, you can also add tamarind extract to prepare an “Ambat Shaak” version that pairs wonderfully with steamed rice.

This delicious homemade mutton curry tasted absolutely amazing with hot dosa at our home, earning plenty of compliments from everyone. If you love trying traditional Indian mutton recipes, this Kolyaas Ki Shaak is definitely worth making!

Preparation Time

20 minutes

Cooking Time

35 minutes

Serves

4

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Ingredients for Kolyaas Ki Shaak

For Tempering

• 2 tbsp oil
• 1 tsp mustard seeds (rai)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek seeds (methi)
• 3–4 garlic cloves
• Handful of curry leaves
• 3 fresh red chillies, slit

  To Blend

  • 1/2 cup chopped tomatoes
  • 1 tsp ginger-garlic paste
  • 3/4 cup fresh coconut chunks

  Other Ingredients

  • 1 cup finely chopped onions
  • 1/2 cup chopped tomatoes
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp sambar powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/2 cup green garbanzo beans (hariboot/green chana)
  • 1 cup thinly sliced radish
  • 1 cup chopped dill leaves
  • 250 gm boneless mutton pieces (pressure cooked with turmeric and water for 2–3 whistles)

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  Method

  1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, fenugreek seeds, garlic, curry leaves, and slit red chillies.
  2. Add chopped onions and sauté until translucent.
  3. Mix in tomatoes along with turmeric powder, chilli powder, coriander powder, cumin powder, sambar powder, and salt.
  4. Add sliced radish and green garbanzo beans. Then add the cooked mutton pieces along with the stock.
  5. Cover and cook until the radish and green chana turn soft. Simmer for about 15 minutes.
  6. Add the blended coconut-tomato mixture and chopped dill leaves.
  7. Simmer for another 5 minutes. Adjust seasoning if needed and serve hot with steamed rice, dosa, or roti. 

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Kekadacha Soup Recipe | Spicy South Indian Crab Soup

Kekadacha Soup is a comforting and aromatic crab soup loaded with the goodness of fresh crab meat, garlic, pepper, and herbs. This spicy seafood soup is especially soothing during cold weather and is loved for its rich flavour and nourishing qualities.

Crab meat is naturally high in protein and contains healthy omega-3 fatty acids, making this soup both delicious and wholesome.

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Ingredients Required

• 7–10 crab pieces
• 3–4 shallots, finely chopped
• 1 tomato, finely chopped
• Coriander leaves, finely chopped
• Mint leaves, finely chopped
• Oil – as needed
• Water – as required

To Grind

• 10–12 garlic pods
• 1 tsp cumin seeds (jeera)
• 1 tsp peppercorns

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Method

Step 1: Prepare the Masala

Grind garlic, cumin seeds, and peppercorns into a coarse paste.

Step 2: Sauté the Base

Heat oil in a vessel and sauté chopped shallots along with coriander and mint leaves until aromatic.

Step 3: Add Tomatoes & Masala

Add finely chopped tomatoes and cook until soft. Mix in the ground masala and sauté well.

Step 4: Cook the Crab

Add crab pieces and pour enough water to make soup. Cook on low flame for about 20 minutes until the crab is fully cooked and flavours blend beautifully.

Step 5: Remove the Crab Meat

Take out the crab pieces carefully. Wash off any masala sticking to the shells back into the soup vessel.

Crack the shells using a mortar and pestle or any sturdy tool and remove the crab meat.

Step 6: Finish the Soup

Add the extracted crab meat back into the soup and simmer for a few minutes.

Step 7: Serve Hot

Serve the soup piping hot. Kids and seafood lovers will absolutely enjoy this comforting bowl.

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Serving Suggestions

This crab soup pairs wonderfully with:

• Toasted bread
• Steamed rice
• Appam
• Idiyappam
• Crispy croutons 

  

Sura Puttu Recipe | South Indian Shark Fish Dry Side Dish

Sura Puttu is a traditional South Indian dry side dish prepared using shark fish meat that is boiled, shredded, and stir-fried with aromatic spices. This flavourful seafood dish pairs beautifully with hot rice and spicy curries.

In many Tamil households, Sura Puttu is considered a wholesome and nourishing dish, especially prepared during post-pregnancy care. The texture resembles soft coconut gratings, making it unique and delicious.

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Ingredients

• 350 gm shark fish pieces
• 2 tbsp oil
• 1 tsp mustard seeds
• Curry leaves – few
• 2 dry red chillies
• 2 onions, finely chopped
• 1 tsp ginger-garlic paste
• A pinch of turmeric powder
• Salt – as needed
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Coriander leaves for garnish

Method

Step 1: Boil the Fish

Clean the shark fish pieces thoroughly and boil them in water for about 10 minutes.

Step 2: Prepare the Fish

Once cooled, remove the skin and veins carefully. Mash and shred the fish until it resembles coarse coconut gratings. This step takes patience but gives the authentic Sura Puttu texture.

Step 3: Temper the Spices

Heat oil in a kadai and temper with mustard seeds, curry leaves, and dry red chillies.

Step 4: Sauté the Onions

Add chopped onions and sauté until soft and lightly pink. Add ginger-garlic paste and cook until the raw smell disappears.

Step 5: Add Spice Powders

Mix in turmeric powder, salt, red chilli powder, and coriander powder.

Step 6: Cook the Fish

Add the shredded fish and stir well so the masala coats evenly. Cook for a few minutes until everything comes together beautifully.

Step 7: Garnish & Serve

Finish with fresh coriander leaves and serve hot with rice and curry.

Serving Suggestion

Sura Puttu tastes amazing with:

• Steamed rice
• Rasam
• Fish curry
• Mor kuzhambu
• Sambar rice

Restaurant Style Grilled Pomfret with Mint Chutney | Easy Indian Fish Recipe

    “Good food brings people together… Have you ever tried pomfret at home?”

Pomfret (called Vavval Meen in Tamil) was something I had never tried before in my life. This recipe is inspired by an old cookbook from Morphy Richards that my mother owned. The original version used baked fish with vegetables and mild spices, but I decided to enhance it with a flavorful Indian spice blend and serve it with a spicy, tangy mint chutney.

The result? Absolutely amazing! My husband said it tasted just like a restaurant-style dish — and that made me sooo happy 😊

This grilled pomfret is first coated in a rich curd-based masala, lightly pan-cooked to lock in flavors, and then oven-grilled to perfection. The final dish is crisp on the outside, juicy inside, and packed with flavor.

                                 

🐟 Ingredients

• 3 medium pomfrets (approx. 300g), cleaned
• ½ cup hung curd

Spice Mix:

• ¼ tsp turmeric (haldi)
• 1 tsp chicken tandoori powder
• ½ tsp red chilli powder
• 1 tsp ginger-garlic paste
• 1 tsp coriander (dhaniya) powder
• ¼ tsp amchoor powder
• 1½ tsp salt
• Pinch of food color (optional)
• 2 tsp oil
• Vegetables (optional): cabbage, capsicum, carrot 

  

👩‍🍳 Method

1. Make 3 deep cuts on each pomfret for better masala absorption.
2. In a bowl, mix hung curd with all spices. Whisk well.
3. Add 1 tsp oil and mix again.
4. Coat the fish well in the marinade.
5. Add vegetables if using and refrigerate for 3–4 hours.

👉 Pre-cooking step:

      6. Heat a pan and lightly cook the marinated fish for 5–10 minutes.
      7. Flip once and add 1 tsp oil. Cook until excess moisture dries.

👉 Grilling:

      8. Preheat oven to 150°C.
      9. Place fish on grill tray and veggies on skewers.
     10. Grill for 30–45 minutes (depending on thickness of the fish).

And your delicious grilled pomfret is ready! 😍

  

 

This grilled pomfret recipe is perfect if you want to recreate a restaurant-style seafood dish at home with simple ingredients. The combination of smoky grilled fish and fresh mint chutney makes it incredibly satisfying.

If you’re trying pomfret for the first time like I did, this recipe is a must-try — simple, flavorful, and absolutely worth it!