Now one day I added so much lemon juice to my fish curry it felt like a fish in lemon. There is no way I could eat that. so I cooked some extra gravy and this time I eliminated the lemon from the recipe.
Before you make this extra gravy you have to understand what went wrong and what needs to be done to fix it. For instance if your curry turned out to be too spicy. Eliminate adding chili powder in the extra gravy recipe or if its the other way just add more chili powder to the extra gravy. I will let you make the call on what to skip in the recipe.
The key is to make it taste like it has been cooking for a long time, since the meat is already cooked, further cooking might make the meat tough and dry. here are the recipes for chicken, lamb and fish.



For Chicken

You can even do this for any leftover grilled chicken, leftover chicken pieces from the chicken curry and chicken kabob recipes.

Ingredients

6 chicken cooked pices
1/4  Cup of onion paste
1 Tbs dried coconut powder
1 Tsp cumin seeds
5 Tbs canola oil,divided
1 Tbs coriander powder
1 Tsp garam masala
1 Tsp mint, chopped
2 Tbs coriander,chopped
2 Tsp chili powder
2 tbsp  yogurt
¼ Tsp turmeric
1 Tbs ginger garlic paste
Salt to taste

Procedure

To a saute  pan add  oil cumin seeds placed over medium low heat, let them splutter .Then add onions paste cook it for 1 min.Then add ginger garlic paste, coriander powder, coconut powder, mint  and turmeric cook for another 30 sec.

Reduce the heat and add yogurt, salt, chili powder and garam masala cook for 30 sec. Then add 1/2 cup of water bring it to boil and reduce it to desired consistency. Now add the cooked chicken pieces and keep cooking for 5 min and garnish with cilantro and enjoy.
For Lamb

ingredients

1 Pounds of cooked lamb or goat
1/4 Cup onions paste
1 Tsp cumin seeds
3 Tbs  mint,chopped
3 Tbs coriander,chopped
½ Tsp turmeric
2 Tbs ginger garlic paste
2 Whole cloves
1 Tbs coriander powder
1 Tbs coconut powder,dried
1 Tsp garam masala
2 Tbs methi leafs(optional)
2 Tsp chili powder
1 1/2 Tsp salt
⅓ Cup of canola oil

 Procedure

To a saute pan add oil cumin seeds placed over medium low heat, let them splutter .Then add onions paste cook it for 1 min.Then add ginger garlic paste, coriander powder, coconut powder, mint  and turmeric cook for another 30 sec.

Reduce the heat and add yogurt, salt, chili powder and garam masala cook for 30 sec. Then add 1/2 cup of water bring it to boil and reduce it to desired consistency. Now add the cooked lamb or goat pieces and keep cooking for 5 min and garnish with cilantro and enjoy.

For Fish

ingredients

2 8oz cooked  fish fillet, recommended tilapia
1/4  Cup of onion paste
2 Tsp chili powder
⅛ Tsp of fenugreek seed powder
1 Tsp of coriander powder
¼ Tsp turmeric
1 Tsp of cumin seeds
5 Tbs of oil
1/2 tsp of ginger-garlic paste
1 tbsp of lemon juice

procedure

To a frying pan add oil placed over medium heat. When hot add cumin seeds,onion paste and let it cook until the moisture evaporates just about 10 min. Add ginger-garlic paste cook it for 2 min.

Reduce the  heat then add coriander powder, fenugreek  powder, turmeric, chili powder, lemon juice and cook for 30 sec.

Add 1/2 cup of  water and bring it to boil. Simmer it until the desired consistency add the rest of the fish and any leftover gravy. mix carefully and enjoy.

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