25 South Indian Non Veg Recipes Family Will Beg For Seconds

This post exists because I keep craving South Indian non-veg meals that are bold, comforting, and reliable. I want dinners that feed a crowd without hours spent in the kitchen. So I pulled together 25 South Indian non-veg recipes that deliver big flavor, simple steps, and a calm cooking flow you can follow on weeknights.

If you cook for a busy family who loves spice and familiar tastes, this is for you. If you want meals that feel like a festival at home, you’ll find value here. These dishes work for regular weeknights, weekend gatherings, and guests who crave strong flavor.

What you’ll get in this guide is 25 South Indian non-veg recipes that fans go back to again and again. Each dish has clear steps, quick tips, and ideas to tune the heat. You’ll learn what to serve with rice, dosa, or chapati. You’ll find smart tricks to save time, like batch masala or one-pot curries.

Picture the sizzle of curry leaves in hot oil, the crack of dry spices hitting the pan, the bright tang of tamarind, and the bite of pepper. Imagine tender chicken curry that drinks up bold spices, a fish curry with a lemony glow, lamb or goat that melts on the tongue, and prawns that snap when you bite. These flavors stay true to South Indian roots while staying doable at home.

How to use this guide is simple. Pick a dish you like, check the pantry, then cook. If you are short on time, choose a one-pot curry or a dish with fewer steps. Swap chicken for fish or shrimp if needed. You can dial the heat up or down so it fits your family. I also share tips on what to pair with rice, dosa, or rotis.

Give the ideas a try and tell me what your family loved. I want to hear which dishes got the most seconds and how you tweaked the spice. Comment below or tag a photo so others can see these flavors in real kitchens.

1. Chettinad Chicken Curry

Do you want a bold South Indian curry that sticks to your ribs? Chettinad chicken curry hails from Tamil Nadu and packs heat and aroma in every bite. It relies on star anise, fennel, and fresh coconut to build depth you can taste. Serve it with rice or naan to let the spices sing for you.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour

– Calories: 450 per serving

Nutrition Information: Each serving has about 35g protein, 25g fat, 20g carbs.

Ingredients:

– 500g chicken, cut into pieces

– 1 large onion, finely chopped

– 2 tomatoes, pureed

– 1 tbsp ginger-garlic paste

– 2-3 green chilies, slit

– ¼ cup shredded coconut

– 1 tsp mustard seeds

– 1 tsp cumin seeds

– 1 tsp fennel seeds

– 3-4 dried red chilies

– Curry leaves, handful

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Grind coconut with fennel and cumin into a paste; set aside.

2. Heat oil and splutter mustard seeds.

3. Add onions and chilies; cook until golden.

4. Stir in ginger-garlic paste; cook 2 minutes. Add tomato puree; cook until oil separates.

5. Add chicken and salt; simmer 10-15 minutes.

6. Stir in spice paste and curry leaves; blend well.

7. Cover and cook 15-20 minutes until chicken is tender. Serve hot with rice or naan.

Tips: Marinate chicken overnight for deeper flavor. Adjust green chilies to taste.

FAQs:

Q: Can I use other meats?

A: Yes. Lamb or goat works, with longer cooking times.

2. Andhra Spicy Mutton Curry

Craving a bold, spicy curry for your family? Andhra spice is known for heat and deep flavor. This Andhra spicy mutton curry blends peppery heat with tangy tomatoes and creamy yogurt.

Recipe Overview:

– Servings: 6

– Prep Time: 30 minutes

– Cook Time: 1 hour

– Total Time: 1 hour 30 minutes

– Calories: 550 per serving

Nutrition Information: Each serving has about 40 g protein, 35 g fat, 15 g carbs.

Ingredients:

– 750 g mutton, cut into pieces

– 2 large onions, sliced

– 3 tomatoes, chopped

– 2 tbsp ginger-garlic paste

– ½ cup yogurt

– 2-3 green chilies, slit

– 2 tbsp red chili powder

– 1 tsp turmeric powder

– 1 tsp garam masala

– Salt to taste

– Oil for cooking

– Fresh coriander for garnish

Step-by-Step Instructions:

1. Marinate mutton with yogurt, chili powder, turmeric, and salt for at least 1 hour.

2. In a heavy pot, heat oil and fry onions until golden.

3. Add ginger-garlic paste and green chilies, cook 2 minutes.

4. Add tomatoes and cook until soft.

5. Add marinated mutton, cover, and simmer on low for 45 minutes, stirring occasionally.

6. Stir in garam masala near the end and cook 5 more minutes. Garnish with coriander before serving.

Tips: Serve with steamed rice or chapati. For milder heat, cut chili powder and green chilies.

FAQs:

Q: Can I cook this in a pressure cooker?

A: Yes. Cut cooking time by half if using a pressure cooker.

3. Fish Moilee

Craving a satisfying fish curry that stays gentle on the palate? Fish Moilee from Kerala is your answer. This creamy, mildly spiced curry uses coconut milk to create a silky sauce that lets the fish shine. The result is a light, comforting dish that pairs perfectly with steamed rice or fluffy appams. Ready to cook this classic at home?

Ingredients:

– 500g firm white fish fillets

– 1 cup coconut milk

– 1 large onion, thinly sliced

– 2 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tsp turmeric powder

– 1 tsp coriander powder

– 1 tsp black pepper

– A handful curry leaves

– Salt to taste

– 1-2 tbsp oil

Step-by-Step Instructions:

1. Heat oil in a pan. Sauté onions until soft.

2. Add ginger-garlic paste and green chilies. Cook about 1 minute.

3. Stir in turmeric, coriander powder, and pepper. Cook briefly to bloom the spices.

4. Add the fish pieces. Coat them in the spice mix, then pour in coconut milk.

5. Add salt and curry leaves. Simmer gently for 10–12 minutes, until the fish flakes.

6. Taste and adjust salt. Serve hot with steamed rice or appams.

Tips:

– Use fresh fish for best flavor and texture.

– If you want a creamier sauce, add a splash more coconut milk.

– For extra color, toss in a few chopped tomatoes or bell peppers.

4. Kerala Prawn Curry

Craving a bright coastal curry? This Kerala prawn curry brings the sea to your plate. Tender prawns soak in a tangy, spicy coconut sauce. It cooks fast, so you can have dinner ready in 30 minutes.

Recipe Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 350 per serving.

Nutrition Information:

– Each serving gives about 30g protein, 22g fat, and 15g carbohydrates.

Ingredients:

– 500g prawns, cleaned and deveined

– 1 large onion, sliced

– 2 tomatoes, chopped

– 1 cup coconut milk

– 2-3 green chilies, slit

– 1 tsp tamarind paste

– 1 tsp turmeric powder

– 1 tsp red chili powder

– 1 tsp coriander powder

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. In a pan, heat oil and sauté onions until golden brown.

2. Add tomatoes and cook until they soften.

3. Mix in green chilies, tamarind paste, turmeric, red chili, and coriander powder. Stir to combine.

4. Add cleaned prawns and coat them in the spices; cook for 5-7 minutes.

5. Pour in coconut milk, add salt, and let simmer for another 5 minutes. Serve with rice or roti.

Tips:

– For depth of flavor, let the prawns marinate in spices for 15 minutes before cooking.

FAQs:

Q: Can I use frozen prawns?

A: Yes, but ensure they are thoroughly thawed before cooking.

5. Spicy Fish Fry

Want a quick South Indian non-veg dish that crowds will love? Spicy Fish Fry brings coastal heat and a crisp crust in one pan. The spice mix bursts with chili, turmeric, and lemon, while the fish stays tender inside. This section serves four and fits into a 30 minute window.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes + marination time

– Cook Time: 15 minutes

– Total Time: 30 minutes

– Calories: 300 per serving.

Nutrition Information: Provides about 25g protein, 18g fat, and 10g carbohydrates per serving.

Ingredients:

– 500g fish fillets (kingfish preferred)

– 2 tbsp red chili powder

– 1 tsp turmeric powder

– 1 tsp coriander powder

– 2 tbsp lemon juice

– Salt to taste

– Rice flour for coating

– Oil for frying

Step-by-Step Instructions:

1. Marinate the fish with chili powder, turmeric, coriander powder, lemon juice, and salt for at least 30 minutes.

2. Heat oil in a frying pan over medium heat.

3. Coat marinated fish in rice flour to add extra crunch.

4. Fry the fish pieces for about 3-4 minutes per side until golden and crisp.

5. Serve hot with sliced onions and lemon wedges.

Tips: Adjust the spices to your heat level. Make sure the oil is hot enough before frying to avoid soggy coating.

FAQs:

Q: Can I bake this fish?

A: Yes. Bake at 200°C for about 20 minutes for a healthier version.

6. Malabar Chicken Biryani

Malabar chicken biryani is rich and fragrant. You get tender chicken with fluffy rice. Saffron adds a warm glow to every bite. This festive dish travels well from pot to plate. You control the heat and the aroma, so it fits your family’s taste.

Ingredients:

– 750 g chicken, cut into pieces

– 3 cups basmati rice

– 2 onions, sliced

– 3 tomatoes, chopped

– 1/2 cup yogurt

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– Whole spices: bay leaves, cardamom, cloves, cinnamon

– 1/4 cup chopped mint and coriander

– Saffron strands soaked in warm milk

– Salt to taste

– Oil or ghee for cooking

Step-by-Step Instructions:

1. Rinse and soak the rice for 30 minutes, then boil until about 70% done. Drain and set aside.

2. In a heavy pot, heat oil or ghee. Fry the onions until they are deep golden.

3. Add ginger-garlic paste and green chilies. Sauté for a minute.

4. Stir in tomatoes and cook until soft. Add chicken and yogurt, then simmer until the chicken is almost cooked.

5. In a large pot, layer half of the rice. Top with the chicken and sauce. Cover with the remaining rice. Drizzle saffron milk over the top and sprinkle mint and coriander.

6. Cover tightly. Cook on low heat for 20–25 minutes. Let it rest for 10 minutes before serving.

Tips: Resting lets flavors settle and makes the rice easier to scoop.

Enjoy with cool raita or a simple cucumber salad for a complete meal.

Delight your family with Malabar Chicken Biryani – a dish where tender chicken meets fluffy rice and a touch of saffron. Get ready for seconds, because this flavorful festivity is too good to resist!

7. Goan Fish Curry

Craving a bright, crowd‑pleasing dinner you can pull off quickly? Goan fish curry fits the bill. It blends coconut milk with tamarind and warm Goan spices for a tangy, creamy sauce your family will love. The dish comes together in about 35 minutes, so you can have a flavorful, comforting meal on the table fast. You can tone down or amp up the heat to suit everyone at the table. It’s a great weeknight hit or a weekend treat when you want bold coastal flavor.

Recipe snapshot:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 400 per serving

Nutrition Information: Each serving gives you about 32g protein, 24g fat, and 18g carbohydrates.

Ingredients:

– 500g firm white fish (like pomfret)

– 1 large onion, finely chopped

– 2 tomatoes, chopped

– 1 cup coconut milk

– 1 tbsp tamarind paste

– 2-3 green chilies, slit

– 1 tsp turmeric powder

– 1 tsp red chili powder

– 1 tsp garam masala

– Fresh coriander for garnish

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Heat oil in a skillet and sauté onions until golden.

2. Add tomatoes and cook until soft, then stir in turmeric, red chili powder, and tamarind paste.

3. Add the fish pieces and pour in coconut milk. Simmer gently for about 10 minutes.

4. Sprinkle garam masala, taste for salt, and finish with fresh coriander. Serve hot with rice or bread.

Tips: Use fresh fish for best flavor. If you want more tang, add a touch more tamarind.

FAQs:

Q: Can I use dried tamarind?

A: Yes. Use half the amount and soak in water to rehydrate before adding.

8. Spicy Crab Masala

Want a South Indian non-veg dish that guests will beg for seconds? Spicy Crab Masala is a showstopper that tastes bold and fresh. The crab meets a zesty spice mix that carries tradition in every bite. You can serve it with rice or crusty bread to soak up the sauce.

Ingredients:

– 1 kg crabs, cleaned and cut

– 2 large onions, finely chopped

– 2 tomatoes, chopped

– 4-5 green chilies, slit

– 1 tbsp ginger-garlic paste

– 1 tsp turmeric powder

– 3 tbsp red chili powder

– 1 tsp garam masala

– Fresh coriander for garnish

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Heat oil in a pan and add the chopped onions. Sauté until they turn golden.

2. Add ginger-garlic paste and green chilies; cook for about 2 minutes.

3. Stir in tomatoes, turmeric, red chili powder, and salt; cook until the tomatoes soften.

4. Add the crabs and coat them with the spice mix. Cover and simmer for 15–20 minutes.

5. Sprinkle garam masala and garnish with fresh coriander before serving hot.

Tips: Pair with steamed rice or crusty bread to soak up the flavorful sauce.

FAQs:

Q: Can I use frozen crab?

A: Yes, thaw completely before cooking for best results.

9. Methi Chicken (Fenugreek Chicken)

You want a tasty curry that cooks fast and pleases everyone. Methi chicken uses fresh fenugreek leaves to add an earthy aroma. The methi tempers a touch of bitterness with tender chicken for a rich, comforting bite. It goes great with rice or roti.

Recipe Overview

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 400 per serving

Nutrition Information: Each serving provides about 30g protein, 25g fat, and 15g carbohydrates.

Ingredients:

– 500g chicken, cut into pieces

– 2 cups fresh methi leaves, washed

– 1 large onion, sliced

– 2 tomatoes, chopped

– 1 tbsp grated ginger-garlic paste

– 1 tsp turmeric powder

– 1 tsp red chili powder

– 1 tsp garam masala

– Salt to taste

– 2 tbsp oil for cooking

Step-by-Step Instructions:

1. Heat oil in a pan and sauté onions until golden.

2. Add ginger-garlic paste; cook 1-2 minutes.

3. Add tomatoes; cook until soft, then stir in turmeric and red chili powder.

4. Add chicken; cook on medium heat until no longer pink.

5. Stir in methi leaves; cover and simmer 8-12 minutes.

6. Finish with garam masala, adjust salt, and serve hot with rice or roti.

Tips: To cut bitterness, blanch methi leaves in hot water for about 1 minute before adding.

– For extra juiciness, swap in boneless chicken thighs.

– If you prefer milder heat, use less chili powder.

FAQs:

Q: Can I use dried methi leaves?

A: Yes, but reduce the amount since dried leaves are stronger.

10. Tangy Tomato Fish Curry

Want a bright, family friendly curry that tastes fresh and light? This tangy tomato fish curry hits that mark. It pairs tender white fish with a sunny tomato sauce that carries a gentle bite. You can whip it up in under an hour and keep it simple.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 350 per serving

Nutrition Information:

– Each serving contains about 30g protein, 15g fat, and 20g carbohydrates.

Ingredients:

– 500g fish fillets (tilapia is a good choice)

– 2 large tomatoes, chopped

– 1 large onion, chopped

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tsp turmeric powder

– 1 tsp red chili powder

– 1 tsp coriander powder

– Fresh coriander for garnish

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Heat oil in a pan and sauté onions until they turn translucent.

2. Add ginger-garlic paste and green chilies; cook until the mix smells fresh.

3. Stir in chopped tomatoes and simmer until they break down and juices release.

4. Sprinkle in turmeric, red chili, and coriander powders; cook for a minute, then add fish fillets and coat them evenly.

5. Simmer gently about 15 minutes or until the fish flakes easily. Garnish with fresh coriander.

Tips:

– Serve with steamed rice or chapati for a heartier meal.

– For extra brightness, a splash of lemon juice at the end works well.

FAQs:

Q: Can I add other vegetables?

A: Yes, vegetables like bell peppers or spinach can enhance the dish.

11. Lamb Curry with Coconut Milk

Lamb curry with coconut milk brings homey comfort to your table. The lamb stays tender in a silky, spice-kissed sauce. Coconut milk adds rich creaminess without heaviness. This version works great for family meals and leftovers taste even nicer the next day.

Here is the complete recipe you can make this week.

Ingredients:

– 500g lamb, cut into pieces

– 1 onion, finely chopped

– 2 tomatoes, chopped

– 1 cup coconut milk

– 2 tbsp ginger-garlic paste

– 1 tsp turmeric powder

– 2 tsp red chili powder

– 1 tsp garam masala

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Heat oil in a pot and cook onions until golden brown.

2. Add ginger-garlic paste and sauté for 2 minutes.

3. Add tomatoes and cook until they soften.

4. Stir in the lamb pieces with turmeric and red chili powder, cooking until browned.

5. Pour in coconut milk, cover and simmer for 45 minutes until the lamb is tender.

6. Finish with garam masala, then salt to taste and serve hot.

Tips: For deeper flavor, marinate the lamb with spices overnight.

Serve this curry with steamed rice or warm naan for a complete meal.

12. Spicy Egg Curry

Want a fast, cozy dinner that kids and grownups will love? This spicy egg curry brings big flavor with little effort. You boil eggs, then simmer them in a tomato-onion gravy that wakes up with chili and warm spices. It feels like a South Indian classic, but it’s friendly enough for a busy weeknight. You’ll finish with a bright garnish and a dish that feeds a family.

Recipe Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 250 per serving

Nutrition Information: Each serving has about 16g protein, 15g fat, and 10g carbohydrates.

Ingredients:

– 4 boiled eggs, halved

– 1 large onion, finely chopped

– 2 tomatoes, chopped

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tsp red chili powder

– 1 tsp turmeric powder

– Fresh coriander for garnish

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Heat oil in a pan and sauté onions until golden.

2. Add ginger-garlic paste and green chilies, cook for 2 minutes.

3. Stir in tomatoes, turmeric, and red chili powder; cook until the tomatoes soften.

4. Gently add the boiled egg halves, coating them in the gravy.

5. Simmer for 5-7 minutes, letting flavors meld. Garnish with coriander before serving.

Tips: Serve with rice or chapati for a complete meal.

FAQs:

Q: Can I adjust the spice level?

A: Yes. Increase or reduce green chilies and chili powder to your taste.

13. Kadai Chicken

You want a tasty Kadai Chicken that fills the kitchen with warm scents. This dish shines with bold spices and crisp peppers. It tastes best when the chicken browns in a hot pan. You can whip it up quickly and still serve a meal your family loves.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 400 per serving

Ingredients:

– 500g chicken, cut into pieces

– 1 large onion, sliced

– 1 capsicum, diced

– 2 tomatoes, chopped

– 1 tbsp ginger-garlic paste

– 2-3 green chilies, slit

– 1 tbsp kadai masala (or garam masala)

– Salt to taste

– Oil for frying

Step-by-Step Instructions:

1. Heat oil in a kadai or wok and sauté onions until soft.

2. Add ginger-garlic paste and green chilies; cook for 2 minutes.

3. Add chicken; cook until it browns slightly.

4. Stir in tomatoes and capsicum; cook until the chicken is cooked through.

5. Sprinkle kadai masala and mix well. Serve hot with naan or rice.

Tips: For extra color and crunch, add bell peppers or other quick vegetables.

FAQs:

Q: Can I use boneless chicken?

A: Yes, boneless chicken cooks faster and shortens total time.

14. Chili Chicken

You want a spicy, crowd-pleasing chicken dish that cooks fast. Chili Chicken fits. It gives you a crackle from the crust and a glossy, hot glaze. You can use it as a starter or a bold side.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 500 per serving

Nutrition Information: Each serving has about 30g protein, 35g fat, and 20g carbohydrates.

Ingredients:

– 500g chicken breast, cut into strips

– 2 tbsp cornflour

– 2-3 green chilies, slit

– 1 large onion, chopped

– 1 bell pepper, chopped

– 2 tbsp soy sauce

– 2 tbsp chili sauce

– Salt to taste

– Oil for frying

Step-by-Step Instructions:

1. Coat the chicken strips with cornflour and deep fry until golden. Remove and set aside.

2. In the same pan, sauté onions and bell peppers until soft.

3. Add green chilies and sauces, mixing well.

4. Toss in the fried chicken strips, ensuring they’re well coated with sauce.

5. Cook for an additional 2-3 minutes, then serve hot.

Tips: Adjust the level of chili sauce to match your spice tolerance.

FAQs:

Q: Is this dish suitable for meal prep?

A: Yes, store the chicken and sauce separately to keep it crispy.

15. Chicken Chettinad Biryani

You want a family friendly dish that satisfies meat lovers and spice fans. This Chicken Chettinad Biryani blends classic biryani with bold Chettinad heat for South Indian non-veg lovers. It fills your kitchen with the warm scent of cumin, pepper, fennel, and mint as it cooks. You get tender chicken and fluffy rice that can turn a simple meal into a feast.

Ingredients:

– 750g chicken, cut into pieces

– 3 cups basmati rice

– 2 large onions, sliced

– 3 tomatoes, chopped

– ½ cup yogurt

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– Whole spices: bay leaves, cardamom, cloves, cinnamon

– ¼ cup chopped mint and coriander

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Soak basmati rice for 30 minutes and parboil it.

2. In a heavy pot, heat oil and fry onions until golden.

3. Add ginger-garlic paste and green chilies; sauté briefly.

4. Stir in tomatoes and chicken, coating well with spices. Cook until chicken is no longer pink.

5. Layer rice over the chicken, add water, and cook on low until fragrant and fully cooked.

Tip: For extra depth, use a homemade biryani masala if you have it.

Spice up your family meals with Chicken Chettinad Biryani! This South Indian non-veg delight blends tender chicken with aromatic rice, making every bite a flavorful celebration that will leave everyone asking for seconds.

16. Fish and Coconut Stew

You’re craving a simple, comforting fish dish that fits a busy weeknight. This Fish and Coconut Stew brings warmth with every bite. Coconut milk softens the heat and a touch of turmeric adds color. The kitchen smells like a coastal market, and your family will ask for seconds.

Next steps. Here is why this stew works for you: it cooks in one pot, stays tender, and feels indulgent without heavy effort. It gives you protein, good fats, and a satisfying sauce that pairs perfectly with rice.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 350 per serving

Nutrition Information: Each serving has about 28g protein, 20g fat, and 25g carbohydrates.

Ingredients:

– 500g firm white fish fillets

– 1 large onion, chopped

– 1 cup coconut milk

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tsp turmeric powder

– Fresh coriander for garnish

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Heat oil in a pan and sauté onions until soft.

2. Add ginger-garlic paste and green chilies; cook until fragrant.

3. Stir in turmeric powder and add fish fillets.

4. Pour in coconut milk, cover, and simmer about 15 minutes until the fish is cooked.

5. Garnish with fresh coriander and serve with rice.

Tips: For a richer flavor, use full-fat coconut milk and let the sauce thicken a bit.

FAQs:

Q: Can I use different types of fish?

A: Yes, any firm white fish will work well for this stew.

A warm bowl of Fish and Coconut Stew is like a hug from the coast! One pot, tender fish, and a creamy sauce – your family will be begging for seconds!

17. Spicy Mutton Kebabs

You want a crowd pleaser that is easy to make. Spicy Mutton Kebabs deliver bold flavor and a juicy bite. They shine on the grill and still work well in the oven. You can tweak the heat to match your taste. Here is why this simple kebab recipe works and how you can nail it at home.

Recipe Overview:

– Servings: 4

– Prep Time: 30 minutes + marination

– Cook Time: 20 minutes

– Total Time: 50 minutes

– Calories: 400 per serving

Ingredients:

– 500g minced mutton

– 1 large onion, finely chopped

– 2 tbsp ginger-garlic paste

– 2-3 green chilies, finely chopped

– 1 tbsp garam masala

– 1 tsp red chili powder

– Salt to taste

– Fresh coriander for garnish

– Skewers for grilling

Step-by-Step Instructions:

1. Mix minced mutton with onion, ginger-garlic paste, chilies, garam masala, red chili powder, and salt.

2. Shape the mixture onto skewers and let it marinate for at least 30 minutes.

3. Grill over medium heat for 15-20 minutes, turning occasionally.

4. Serve hot with coriander and onion slices.

Tips: Soak wooden skewers in water for 30 minutes to prevent burning.

FAQs:

Q: Can I bake these instead?

A: Yes, bake at 200°C for about 20-25 minutes.

18. Prawns Masala

Want a quick, tasty prawns dish that fits a busy weeknight? Prawns Masala brings bold flavor in about 35 minutes. You’ll taste fresh prawns riding a warm, spicy sauce. It’s a reliable South Indian non-veg recipe the whole family will love.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 400 per serving

Nutrition Information: Each serving gives around 30g protein, 25g fat, and 15g carbohydrates.

Ingredients:

– 500g prawns, cleaned

– 1 large onion, finely chopped

– 2 tomatoes, chopped

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tsp turmeric powder

– 1 tsp red chili powder

– Fresh coriander for garnish

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Heat oil in a pan and sauté onions until golden.

2. Add ginger-garlic paste and green chilies; cook for 2 minutes.

3. Stir in tomatoes and cook until soft.

4. Add turmeric and red chili powder, then mix in prawns. Cook until they turn pink, about 5-7 minutes.

5. Garnish with fresh coriander and serve hot with rice.

Tips: For extra depth, marinate prawns with a pinch of salt and spices for 15 minutes before cooking.

FAQs:

Q: Can I substitute prawns with other seafood?

A: Yes. This recipe works well with fish or squid too.

19. Chicken Vindaloo

If you crave heat with a tangy kick, Chicken Vindaloo is the dish to try. Hailing from Goa, it blends chili and vinegar for a bright, bold flavor. It goes well with plain rice or warm naan, soaking up the sauce. Here’s a clear, easy version you can cook at home.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes + marination time

– Cook Time: 40 minutes

– Total Time: 1 hour

– Calories: 500 per serving

Nutrition Information: Each serving has about 35g protein, 30g fat, and 20g carbohydrates.

Ingredients:

– 500g chicken, cut into pieces

– 2 large onions, chopped

– 4-5 garlic cloves, minced

– 1-inch ginger, minced

– 2 tbsp vinegar

– 2-3 green chilies, slit

– 1 tbsp red chili powder

– 1 tsp turmeric powder

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Marinate the chicken with vinegar, chili powder, turmeric, and salt for at least 30 minutes.

2. Heat oil in a pan and sauté onions until golden.

3. Add ginger and garlic, cooking until fragrant.

4. Add the marinated chicken and cook until browned.

5. Cover and simmer for 20 minutes until the chicken is cooked through. Serve with rice or naan.

Tips:

– Adjust the number of chilies to fit your heat level.

– Pair with rice or naan to balance the bold sauce.

FAQs:

Q: Can I use pork instead?

A: Yes. Pork vindaloo is delicious too.

20. Prawn Curry with Spinach

Craving a quick South Indian non-veg dish that stays bright and fresh? Try Prawn Curry with Spinach. You get tender prawns, leafy greens, and warm spices in one easy pan. It feels comforting without being heavy. It’s a dinner you can finish in about 40 minutes.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 350 per serving

Nutrition Information: Each serving has roughly 28g protein, 15g fat, and 25g carbohydrates.

Ingredients:

– 500g prawns, cleaned

– 2 cups spinach, chopped

– 1 large onion, chopped

– 2 tomatoes, chopped

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tsp turmeric powder

– Salt to taste

– 1-2 tbsp oil for cooking

– Optional: a squeeze of lemon juice

Step-by-Step Instructions:

1. Heat oil in a pan and sauté the onion until golden.

2. Add ginger-garlic paste and green chilies; cook for 2 minutes.

3. Stir in tomatoes and cook until soft.

4. Add spinach and let it wilt, then add prawns and turmeric; cook about 5 minutes until prawns turn pink. Salt to taste.

5. Finish with a splash of lemon juice if you like. Serve hot with rice or chapati.

Tips: A quick squeeze of lemon brightens the curry and lifts the flavors.

FAQs:

Q: Can I use frozen prawns?

A: Yes, just thaw them completely before cooking.

21. Chicken Curry with Raw Mango

Want a curry that stands out at dinner? Here is why: this Chicken Curry with Raw Mango blends tangy fruit with tender chicken. The raw mango gives a bright sour note, while warm spices keep it comforting. You can tune the tang to your liking, and it goes great with rice or chapati.

Recipe Details:

Ingredients:

– 500g chicken, cut into pieces

– 1 raw mango, chopped

– 2 large onions, sliced

– 2 tomatoes, chopped

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tsp turmeric powder

– 1 tsp red chili powder

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Heat oil in a pan and sauté onions until golden brown.

2. Add ginger-garlic paste and chilies; cook for 2 minutes.

3. Stir in tomatoes, turmeric, and red chili powder; cook until soft.

4. Add chicken, raw mango, and salt; cover and simmer for 20 minutes.

5. Serve hot with rice or chapati.

Tips: Adjust the raw mango amount to taste for more or less tang.

FAQs:

Q: Can I use other fruits?

A: Yes, diced pineapple or apples could also work well!

22. Tamarind Prawn Curry

Tangy tamarind meets warm spice in this Tamarind Prawn Curry. Prawns stay juicy as onion, tomato, and ginger-garlic paste build a bright sauce. You can cook this in under 40 minutes, perfect for a busy weeknight. Serve it with rice or chapati and watch the smiles grow.

Here is why this recipe works for busy families.

Ingredients:

– 500g prawns, cleaned

– 1 large onion, finely chopped

– 2 tomatoes, chopped

– 1 tbsp tamarind paste

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tsp turmeric powder

– 1 tsp red chili powder

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Heat oil in a pan and sauté onions until golden brown.

2. Add ginger-garlic paste and green chilies; cook for 2 minutes.

3. Stir in tomatoes, turmeric, and red chili powder; cook until tomatoes are soft.

4. Add prawns, tamarind paste, and salt; simmer for 10-15 minutes until prawns are cooked through.

5. Serve hot with rice or chapati.

Tips: Adjust tamarind to reach your preferred tanginess level.

FAQs:

Q: Can I use dried tamarind?

A: Yes, rehydrate it in water before adding.

23. Coconut Chicken Curry

Craving a coconut curry that tastes like the coast and is easy to make at home. This Coconut Chicken Curry uses coconut milk for a silky sauce and gentle spice. It cooks quickly and fits busy nights. You serve a cozy dish that goes with rice or roti.

Here is the complete recipe so you can cook it tonight.

Ingredients:

– 500g chicken, cut into bite-sized pieces

– 1 cup coconut milk

– 1 large onion, sliced

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tsp turmeric powder

– 1 tsp red chili powder

– Salt to taste

– 1-2 tsp oil for cooking

– Optional: fresh coriander for garnish

Step-by-Step Instructions:

1. Heat oil in a pan. Sauté onions until soft and light golden.

2. Add ginger-garlic paste and green chilies; cook for 1-2 minutes.

3. Stir in turmeric and red chili powder, then add chicken pieces.

4. Pour in coconut milk and simmer until chicken is cooked and the sauce thickens.

5. Season with salt; adjust spice if needed. Serve hot with rice or roti.

Nutrition Information:

– Servings: 4

– Calories per serving: about 400

– Protein: ~30g, Fat: ~25g, Carbohydrates: ~20g

Tips:

– Fresh coriander or mint brightens the sauce right before serving.

– For a lighter version, use light coconut milk, but expect a thinner sauce.

24. Egg Curry with Coconut Milk

Craving a creamy curry that still feels like South Indian home cooking? This Egg Curry with Coconut Milk gives you a silky sauce and gentle spice in under 30 minutes. The coconut milk adds richness without heaviness, while the eggs soak up the warm flavors. You’ll love it with hot rice or soft chapatis.

Here are the recipe details you can use tonight.

Ingredients:

– 4 boiled eggs, halved

– 1 large onion, finely chopped

– 2 tomatoes, chopped

– 1 cup coconut milk

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tsp red chili powder

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Heat oil in a pan until it shimmers and the onions turn golden.

2. Add ginger-garlic paste and green chilies; cook for 1–2 minutes for fragrance.

3. Stir in the chopped tomatoes and cook until they soften and release juices.

4. Add red chili powder, coconut milk, and a pinch of salt; gently nestle the boiled egg halves into the sauce.

5. Simmer 5–7 minutes so flavors meld and the sauce thickens slightly. Serve with rice or flatbread.

Nutrition Information:

– Servings: 4

– Calories per serving: 300

– Protein: 20g

– Fat: 15g

– Carbohydrates: 25g

Tips:

– For extra creaminess, add a splash more coconut milk.

– If you want milder heat, pull back on the chilies or remove seeds.

FAQs:

Q: Can I add vegetables?

A: Yes, peas or spinach can be folded in toward the end for more color and nutrition.

Next steps: keep this dish ready for busy weeknights, and swap in different spices to fit your taste.

In just 30 minutes, you can serve up a creamy Egg Curry with Coconut Milk that your family will adore. Dive into the rich flavors of South Indian home cooking – seconds are guaranteed!

25. Chicken and Egg Noodles

Craving a quick, cozy meal with Indian flavor and noodles? Chicken and Egg Noodles cooks fast in one pan. Tender chicken meets soft noodles and onions, kissed with soy. It fits busy nights, and you can swap chicken for tofu for a veggie version.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 400 per serving

Ingredients:

– 500 g chicken breast, sliced

– 200 g egg noodles

– 1 large onion, sliced

– 2-3 green chilies, slit

– 1 tsp ginger-garlic paste

– 1 tbsp soy sauce

– 1 tbsp oil

– Salt to taste

Step-by-Step Instructions:

1. Boil egg noodles as per package directions and drain.

2. Heat oil in a pan; sauté onions until soft and light golden.

3. Add ginger-garlic paste and green chilies; cook 1–2 minutes.

4. Stir in sliced chicken; cook until no pink remains.

5. Toss in noodles and soy sauce; mix well, season lightly, and serve hot.

Tips:

– Adjust soy sauce to taste; add a splash of water if the pan looks dry.

– For more color and crunch, stir in bell peppers or carrots at the onion stage.

– Try a drizzle of sesame oil at the end for a nutty note.

FAQs:

Q: Can I add vegetables?

A: Yes. Bell peppers, carrots, peas work.

Conclusion

These 25 South Indian non veg recipes are not just meals; they’re a true feast of flavors and traditions! Each recipe captures the essence of spicy coastal South Indian cuisine, guaranteed to satisfy everyone at the table. From rich curries to tantalizing seafood dishes, these meals will leave your family eagerly asking for seconds.

Try them out for your next family gathering, and let the delicious aromas fill your home. Cook and share these authentic recipes, and enjoy the joy of cooking together!

Frequently Asked Questions

What Are Some Must-Try South Indian Non Veg Recipes For A Family Dinner?

If you’re looking to impress your family with bold flavors, you must try dishes like Chettinad Chicken Curry and Andhra Spicy Mutton Curry. These authentic curry dishes are not only comforting but also packed with spices that will have everyone begging for seconds!

For a seafood option, consider Kerala Prawn Curry or Fish Moilee for a delightful coastal twist.

How Can I Adjust The Spice Level In These South Indian Non Veg Recipes?

Great question! Many South Indian non veg recipes are known for their spice, but you can easily adjust the heat to suit your taste buds. Start by reducing the amount of chili powder or whole spices used in the recipes. Adding creamy elements like coconut milk or yogurt can also help tone down the heat. Just remember, you can always add spice later, but it’s harder to take it away once it’s in the dish!

Experimenting is key!

What Are Some Quick South Indian Non Veg Recipes For Busy Weeknights?

If you’re short on time but still want to enjoy delicious South Indian cuisine, try recipes like Spicy Fish Fry or Prawns Masala. Both can be prepared in about 30-35 minutes and are sure to satisfy.

For a hearty meal, Coconut Chicken Curry can be whipped up quickly, making it perfect for busy nights while still delivering that comforting South Indian flavor.

Can These South Indian Non Veg Recipes Be Made Ahead For Special Occasions?

Absolutely! Many of these traditional South Indian cuisine recipes, such as Malabar Chicken Biryani and Chicken Chettinad Biryani, are perfect for making ahead of time. Just prepare the dishes a day in advance and store them in the fridge. Reheating them on the day of your event will allow the flavors to develop even more, making your festive meal ideas even more delicious!

Just make sure to store them properly to maintain freshness.

What Ingredients Are Essential For Creating Authentic South Indian Non Veg Dishes?

To capture the essence of authentic South Indian cuisine, you’ll want to stock up on a few key ingredients. Essential spices include mustard seeds, curry leaves, coriander seeds, and turmeric. For the dishes themselves, ingredients like coconut milk, tamarind, and fresh herbs like coriander and mint are vital.

These ingredients will help you create the rich and vibrant flavors that define South Indian non veg recipes!