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Brain Fry Recipe
Brain Fry is a yummy and tasty side dish prepared by cooking goat brain with freshly ground spices, onion and curry leaves. This recipe has soft, mildly spiced flavor and very rich in taste. Brain Fry is healthy& nutritious delicacy that is a must try at home.
This dish is not too spicy but still has good flavor, spice and taste. The brain is very soft in texture, so it should be handled carefully while cooking. Brain fry pairs nicely with hot rice, rasam or even soft chapati. It needs some attention during cooking, but the final dish turns out comforting and quite satisfying to eat.
[feast_advanced_jump_to]About Brain Fry
Brain Fry is a traditional non veg dish popular in many parts of India. It is made using goat brain cooked with freshly ground spices and simple tempering. The dish may look heavy but the making is actually quite simple. The important part is cleaning and cooking it properly, that makes lot of difference in taste.
The texture of brain becomes almost creamy when cooked properly. It absorbs the masala well and gives a rich taste. The ground spices adds flavor while curry leaves gives nice aroma. Since brain cooks very fast, it should not be over cooked else the texture will get spoiled and turn mushy.
There are small variations to this recipe. Some people make it more spicy by adding extra red chillies, few add tomatoes for slight tang. Spice level can be adjusted easily based on taste and liking. Even small changes give different flavor.
I usually make this when guests who enjoy non veg come home, it feels more like a special dish made at home. I make this dish when we feel like eating something special Since it is not cooked very often, it always feels little special on the table.
Brain Fry Ingredients
- Goat brain - I have used fresh goat brain as the main ingredient. It cooks very fast and is very delicate. Handle it gently while washing and cooking.
- Small onions and garlic - I have used these for base flavor, It adds slight sweetness and aroma to the fry.
- Whole spices - I just used cinnamon, clove, pepper corns and jeera for aroma and mild spice flavor. It adds blends well with the masala.
- Grinding spices - I grind coriander seeds, poppy seeds and red chilli. This gives body, flavor and slight heat. You can add one more chilli if you like spicy.
- Turmeric powder - I have used a pinch for color and while cleaning the brain. Do not add more as it will overpower.
- Curry leaves - I used for tempering and flavor. It gives that typical South Indian aroma. Try not to skip this.
- Coriander leaves - This is used for garnish and freshness at the end. It adds light flavor and color.
- Oil - I used for tempering and cooking. Use regular cooking oil only. Do not add too much oil.
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How to make Brain Fry Step by Step
1.First rinse the brain well, then remove the red vein part as shown below. You can see amma cleaning brain. Though this step is not done by all, amma insists to clean it.
2.Then rinse it again with turmeric and set aside. Get the chopping done.
3.Now add all the ingredients given under 'to grind' to the mixer jar and add little water.
4.Grind it a semi fine paste, Set aside. Heat oil in a kadai add cinnamon, cloves then curry leaves, let it splutter. Then add chopped onion and garlic.
5.Saute till it becomes transparent. Then add brain along with a pinch of turmeric powder along with salt. Toss it gently.
6.Now add the masala paste,add ¼ cup water and let it cook for 3mins in low flame.Cook until raw smell of the masalas leave.Brain will get cooked faster,don't cook for long.
7.Cook until it becomes semi dry, it will take just 3-5 minutes. Garnish with coriander leaves and switch off.
Serve hot with rice.
Expert Tips
- Cleaning the brain - I make sure to rinse the brain well and remove the red veins gently. This step improves taste so try not to skip this.
- Gentle handling - Brain is very delicate, so handle it gently while mixing. Do not mash or break it too much.
- Low flame cooking - I usually cook this only in low flame. High flame will break the texture and spoil the dish.
- Do not overcook - Brain cooks very fast. Cooking longer will make it dry and grainy in texture.
- Stir less - Try not to stir often while cooking. Too much mixing will turn it mushy. Just toss gently once or twice.
- Water quantity - I add very little water while cooking masala. Too much water will make the fry loose and watery.
Serving and Storage
Serve them hot with plain rice, rasam or mild gravy. This also goes well with chapati. Always serve fresh for best taste. Do not store for long time as texture changes. Leftover is not recommended.
FAQS
1.Is brain fry healthy?
Yes its rich and has nutrients but should be eaten in moderation.
2.Can I make spicier?
Yes, add extra red chillies or pepper while grinding.
3.Why my brain fry became mushy?
Mostly it is over cooked or stirred too much.
4.Can I skip poppy seeds?
Yes, you can skip but masala may be little less thick.
5.How long does brain take to cook?
It cooks very fast, usually within few minutes only.
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📖 Recipe Card
Brain Fry Recipe
Ingredients
- 1 no goat brain
- 5 nos small onions finely chopped
- 3 nos garlic cloves finely chopped
- a generous pinch of turmeric powder
- few coriander leaves finely chopped
- water as needed
- salt to taste
To grind to a semi fine paste:
- 1 tablespoon coriander seeds
- 1 teaspoon poppy seeds
- ½ teaspoon whole pepper corns
- ½ teaspoon jeera
- 1 nos red chilli I used kashmiri variety
To temper:
- 2 teaspoon oil
- 1 half inch cinnamon
- 1 no clove
- a small sprig curry leaves
Instructions
- First rinse the brain well, then remove the red vein part as shown below.
- Then rinse it again with turmeric and set aside. Get the chopping done.
- Now add all the ingredients given under 'to grind' to the mixer jar and add little water.
- Grind it a semi fine paste. Set aside.
- Heat oil in a kadai add cinnamon, cloves then curry leaves, let it splutter.
- Then add chopped onion, garlic.
- Saute till it becomes transparent. Then add brain with a pinch of turmeric powder. Just toss it.
- Now add the masala paste, add ¼ cup water and let it cook for 5mins in low flame. Cook until raw smell of the masalas leave. Brain will get cooked faster.
- Cook until it becomes semi dry, it will take just 3-5 minutes. Garnish with coriander leaves and switch off. Enjoy Brain Fry!
Notes
- Cleaning the brain - I make sure to rinse the brain well and remove the red veins gently. This step improves taste so try not to skip this.
- Gentle handling - Brain is very delicate, so handle it gently while mixing. Do not mash or break it too much.
- Low flame cooking - I usually cook this only in low flame. High flame will break the texture and spoil the dish.
- Do not overcook - Brain cooks very fast. Cooking longer will make it dry and grainy in texture.
- Stir less - Try not to stir often while cooking. Too much mixing will turn it mushy. Just toss gently once or twice.
- Water quantity - I add very little water while cooking masala. Too much water will make the fry loose and watery.
Nutrition
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