Brain Fry


Most people are turned off  with Brain Fry or curry. May be its got the most bizarre “brainy ” look or its a little too much for some of them to stomach, although for others like me it sounds completely natural.  Well, if  you can cast away with that weird thought then you get to taste the best dish ever which taste similar to scrambled egg whites with creamy texture. All in all this is great find for those who don’t mind eating something extraordinarily exotic.

Brain Pepper Fry / Bheja Fry / Moolai Varuval / Goat Brain Masala / Brain Masala / Moolai Milagu Masala / Lamb Brain / Goat Brain

1 Whole Goat Brain
3 nos Onions (medium size)
1 no Tomato (medium size)
1 no Green chili (slit open)
1 tsp Ginger garlic paste
3 cloves Garlic (optional)
1/4 tsp Turmeric powder
1 tsp Red chili powder
3 tsp Coriander powder
1/2 tsp Freshly  coarsely ground black pepper powder
3/4 tsp Salt (or to taste)
1/4 tsp Mustard seeds
6 nos Curry leaves
3 stalks Fresh coriander leaves
1/4 tsp Garam Masala powder (optional)
3 tbsp Oil
1/4 cup water



First thing to note is that the  goat brain should be a fresh cut, I know its hard to find that in most western counties. In that case make sure to check with your butcher as to when they receive a fresh batch which of course will be frozen or atleast make sure its not too old or stale.  Thaw at room temperature and cook the same day. Do not buy if frozen for long time or if its look brown with spots.   Some people like to cook it first and then add to the gravy, in my case I’m just going to cook directly with the masala.

Wash thoroughly with plain water and remove the flimsy oozy  layer on top, rinse a couple of times and keep aside.  Finely chop the onions,  crush the black pepper and chop the tomatoes.

Heat oil in a pan,  splutter mustard seeds and curry leaves. Add the chopped onions alone with slit open green chili and fry till its golden. Then add ginger garlic paste, garlic cloves and chopped tomatoes.  Saute for some time or until it becomes mushy. Now add the turmeric powder, red chili powder, coriander powder, black pepper powder and salt. Now you need to fry this masala for about 8-9 minutes over medium flame to turn them slightly brown or until the oil separates.  At this stage you may add the water along the brain ..(If you wish you may add the whole brain and chop after cooking or cut them into pieces and add)

Cover and cook over medium flame for 3-4 minutes and switch off. Garnish with chopped coriander leaves.  Serve as a side for Sambar or rasam sadham. Suits well with piping hot Kal dosais.



Yield quite an amount of gravy(one whole brain when quartered gets about 8 scallop size pieces) feeds 3-4 people.

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February 2015
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