Brain Fry Recipe | Mutton Brain Fry Recipe

Brain fry is a delicious and mouth-watering side dish prepared by cooking goat brains with freshly ground spices, onions and curry leaves. This recipe has a mild, mild spicy flavor and is very rich in flavour. Brain fry is a healthy and nutritious dish that must be tried at home.

This dish is not very spicy but still has good taste, spice and flavour. The texture of brain is very soft, so it should be handled with care while cooking. Brain fry pairs well with hot rice, rasam or even soft chapati. It requires some attention during cooking, but the final dish turns out to be comforting and quite satisfying to eat.

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About brain fry

Brain fry is a traditional non veg dish popular in many parts of India. It is made using goat brains cooked with freshly ground spices and simple seasoning. This dish may seem overwhelming but it is actually quite simple to make. The most important part is to clean and cook it properly, which makes a huge difference in taste.

When cooked properly the texture of the brain becomes almost creamy. It absorbs the spices well and gives great taste. The ground spices add flavor while the curry leaves give a nice aroma. Since the brain cooks very fast, it should not be overcooked otherwise its texture will deteriorate and become mushy.

There are small variations to this recipe. Some people make it more spicy by adding extra red chillies, some add tomatoes for mild spiciness. The spice level can be easily adjusted depending on taste and preference. Even small changes give a different taste.

I usually make this when non-veg guests come home, it tastes like a special home-made dish. I make this dish when we feel like eating something special, because it is not cooked very often, so it always feels a 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 when washing and cooking.
• shallots and garlic – I used these for base flavor, it adds mild sweetness and aroma to the fries.
• whole spices – I have used just cinnamon, cloves, black pepper and cumin for aroma and mild spice taste. It blends well with spices.
• grinding spices – I grind coriander seeds, poppy seeds and red chilli. This adds body, flavor and mild heat. If you like spicy you can add one more chilli.
• turmeric powder – I have used a pinch for color and to clear the mind. Don’t add too much as it will be overpowering.
• Curry leaf – I used for seasoning and flavor. It gives distinctive South Indian aroma. Don’t try to leave it.
• coriander leaves – It is finally used for decoration and freshness. It adds mild flavor and color.
• Oil – I used for tempering and cooking. Use only regular cooking oil. Do not add too much oil.

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How to make brain fry step by step

1.First wash the brain thoroughly, then remove the red vein part as shown below. You can see Amma clearing her mind. Although not everyone takes this step, Amma insists on cleaning it.

2. Then wash it again with turmeric and keep it aside. Get the chopping done.

3.Now put all the ingredients given under ‘To grind’ in a mixer jar and add some water.

4. Grind it finely and make a paste and keep it aside. Heat oil in a pan, add cinnamon, cloves and curry leaves, let it splutter. Then add chopped onion and garlic to it.

5. Fry until transparent. Then add a pinch of turmeric powder along with salt and mix. Toss it gently.

6. Now add masala paste, add ¼ cup water and let it cook for 3 minutes on low flame. Cook until the raw smell of the spices goes away. The brain will cook quickly, do not cook for too long.

7.Cook it till it becomes half dry, it will take only 3-5 minutes. Garnish with coriander leaves and close.

Serve hot with rice.

Expert Tips

• brain cleaning – I make sure to wash the brain thoroughly and remove the red veins gently. This step improves the taste so try not to skip it.
• gentle handling – The brain is very delicate, so handle it gently while mixing. Do not crush or break it too much.
• slow cooking – I usually cook it on low flame. High flame will break the texture of the dish and it will spoil.
• don’t overcook – The brain cooks food very fast. Cooking it for too long will make it dry and grainy.
• stir less – Try not to stir the food frequently while cooking. Mixing too much will make it mushy. Just toss gently once or twice.
• amount of water – I add very little water while cooking the masala. Too much water will make the fries loose and watery.

serving and storage

Serve them hot with plain rice, rasam or light gravy. It also tastes good with chapatti. Always serve fresh for best taste. Do not store it for a long time if the texture changes. Leftovers are not recommended.

general questions and answers

1.Is brain fry healthy?

Yes, it is rich and has nutrients but it should be eaten in moderation.

2.Can I make it more spicy?

Yes, add additional red chilli or black pepper while grinding.

3.Why did my brain fry turn mushy?

Most often it is overcooked or stirred too much.

4.Can I skip poppy seeds?

Yes, you can leave but the masala may become a little less thick.

5.How long does it take for the brain to cook food?

It cooks very quickly, usually in just a few minutes.

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