Try your hands on these traditional non-vegetarian South Indian recipes by Madras Curry Channel!

Mishkaat Imrani
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Try your hands on these traditional non-vegetarian South Indian recipes by Madras Curry Channel!

Confused about what to cook today? Well, we have got your meal sorted! Prepare these delicious Non-Vegetarian South Indian recipes by Madras Curry Channel, and have a meat-packed feast at home!

South Indian Cuisine has some really lip-smacking non-vegetarian recipes. This cuisine is rich in flavors, and the taste will keep you craving for more. There is a lot to explore when it comes to seafood, chicken, and other meats in South Indian dishes! That is why we are here we are with some epic traditional non-vegetarian South Indian recipes by Madras Curry Channel. Follow the instructions and cook something that is completely southilicious!

1. Traditional Fish Fry

non-vegetarian South Indian recipes

Take the usual fish fry to next level with this Tamil Nadu home style recipe. Tawa fish fry can’t get any better!


Onion, large 1
Garlic cloves 10 to 12
Ginger 1 inch
Curry leaves 1 sprig
Cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Turmeric powder 1/4 tsp
Kuzhambu / Curry chilli powder

(Substitute: Pure chilli powder - 1 tsp, Coriander powder -1 tsp).)
2 tsp. Increase the chilli powder quantity for more heat.
 Salt to taste
 Fish slices 400 to 500gms
 Oil To shallow fry

Preparation & cooking instructions:

Clean the fish before marinating it. Blend ingredients 1 to 9 using 1 or 2 tsp water and make a marinade. Coat the fish slices thoroughly with marinade on all sides. Ensure not to coat the slices thickly. Marinate for 30 minutes (minimum). Shallow fry the slices for 2-3 minutes on each side. Alternatively, you could also grill the fish; do not deep fry as it would harden the fish. This fish fry can be served as a starter or as an accompaniment. 

2. Curry Leaves Chicken Fry

non-vegetarian South Indian recipes

Not commonly found in restaurants, this chicken fry is South Indian all the way. Made with curry leaves and green chilies, this fry has a unique and rich flavor different from the usual chicken dishes.


Chicken pieces
Curry leaves 4 sprigs
Green chilies 3 or 4
Ginger 1 piece
Garlic cloves 7
Black peppercorns 1/2 tsp 
Cumin seeds 1/2 tsp 
Fennel seeds 1/2 tsp + 1/4 tsp 
Turmeric 1/4 tsp 
Salt to taste 
Onion 1/2
Freshly crushed black pepper 1/4 tsp 
Oil 2 or 3 tbsp

Preparation & cooking instructions:

Grind/blend ingredients 2 to 10. Grind them slightly coarse adding only a little water; do not grind them into a smooth paste. Coat the chicken pieces with the green marinade. Marinate for 30 minutes minimum. Heat oil in a pan. Add the fennel seeds and let splutter. Add the onion and sauté till translucent.  Now, add chicken pieces and fry over low heat. Fry until the chicken is cooked well and there is no water left out. Ensure the marinade is cooked thoroughly and the raw smell of curry leaves has faded. Add freshly crushed black pepper and serve hot. The curry leaves chicken fry can be served as a starter or as an accompaniment. 

3. Tanjore Chicken Curry

non-vegetarian South Indian recipes

Tamil Nadu and its chicken dishes do not stop with the popular Chettinad Chicken or Chicken 65. With an unique blend of spices, this chicken curry from Tamil Nadu’s Tanjore region is a treat to chicken lovers. Idli or dosa, rice or roti, it practically goes well with anything!


For masala paste:

Black peppercorns
1/2 tsp
cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Coriander seeds (Dhania) 1/2 tsp
coconut 1/2 cup
For curry:

Sesame oil (or any other cooking oil)
4 to 6 tbsp
Mustard seeds 1/2 tsp
 Curry leaves 1 sprig
Onion 1 Large
 Ginger - garlic paste 1 tbsp 
Tomato 1
 Chicken, bone-in 1/2 kg 
Turmeric powder 1/4 tsp
 Kuzhambu (Curry) chilli powder

(Substitute: Pure chilli powder - 2 tsp, Coriander powder - 3 tsp).
5 to 6 tsp
Water As required 
 Coriander leaves To garnish 
Salt To taste

Preparation & cooking instructions:

Broil (dry roast) the black peppercorns, fennel seeds, cumin seeds, and coriander seeds until aromatic. Grind/blend the roasted spices and the coconut into a fine paste.  In a heavy-bottomed stewpan, heat the oil and pop in the mustard seeds. Once the mustard seeds splutter, add the curry leaves and onion. Sauté till onion turns translucent. Add the ginger-garlic paste and sauté few seconds. 

Next, add the tomato and sauté till it becomes tender. Add the chicken and sauté once. Now add the turmeric powder, salt, and kuzhambu chilli powder (or chilli powder + coriander powder substitute) and mix thoroughly.  Add water and cook covered for 5 minutes.  After 5 minutes, add the ground coconut paste and adjust consistency with water.  Cook till oil separates. Stir in-between to avoid any settling at the bottom of the pan.  Garnish with fresh coriander leaves. This recipe can also be made without coconut if preferred.

4. Prawn Biryani with Coconut Milk


A scrumptious biryani to make the occasions or any day perfect. Prawn biryani is widely made by deep frying the prawns, preparing the rice separately and then cooking them in dum. This South Indian recipe, however, is for one pot home style biryani that doesn’t involve separate preparation of prawns or rice. Addition of coconut milk makes this biryani irresistibly aromatic and delicious.


Prawns 500gm
Basmati rice 500gms (washed twice and soaked for 20 minutes) 
Oil - 5 or 6 tbsp  5-6 tbsp
 Ghee - 2 tbsp 2 tbsp
Dried bay leaves 4
Cinnamon 2” whole stick - 1 
Cloves - 8  8
Cardamom- 4 4
Star anise 1
Onion, medium 5 or 6 
Green chillies 3 - Slit 
 Ginger garlic paste 4 tsp
Tomato 1
 Mint leaves 1.5 handfuls 
Coriander leaves 1.5 handfuls 
Curd/yogurt 3 or 4 tsp 
Curry/Kuzhambu Chilli powder

(Substitute: 2 tsp pure chilli powder + 1 tsp coriander powder) 
3 tsp
Turmeric powder 1/4 tsp
Salt to taste
Coconut milk 3/4 cup
Water 2 cups

Preparation & cooking instructions:

In a (5 liter) pressure cooker, heat the oil and ghee. Pop in the whole spices. Once they sizzle and splutter, add the green chilies and onion. Sauté until onion changes color. Next, add the ginger-garlic paste and sauté for a minute. Do not sauté longer. Add tomato, mint leaves, coriander leaves, and curd. Mix thoroughly.  Now add turmeric powder, curry chili powder (or chili powder + coriander powder substitute), and salt. Cook till oil separates.

Next, Turn off the heat. Add the prawns and give a gentle mix with the onion-tomato base. Add coconut milk and water. Mix well. Add the rice and mix without breaking the rice. Turn on the heat again and pressure cook for 1 whistle. Use high heat for cooking. After some time transfer the Biryani to a larger bowl. Do not fluff in the pressure cooker as the residual heat from the cooker will make the biryani sticky and lumpy; fluffing up in the cooker will also break the rice.

Loved these Non-Vegetarian South Indian recipes? Check Madras Curry’s YouTube channel for more such authentic South food here.

Also Read: It’s time to try these traditional Vegetarian South Indian recipes by Madras Curry Channel!

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