A good dry fry is not dry at all. It is richly coated, deeply aromatic and made to be eaten with your fingers, a little rice or a flaky parotta.

First, look for the masala. It should cling to the meat rather than sit as a separate sauce. Roasted spices, onion and curry leaves create a coating that feels intense without hiding the ingredient.

The aroma arrives first

Next comes the fragrance of curry leaf, pepper and toasted spice. A proper Madurai-style fry should reach the table with an aroma that makes conversation pause for a second.

The best dry fry leaves the plate clean and the memory warm.

Finally, the balance

Heat should have company: a little sweetness from onion, depth from roasted spices and enough freshness to keep the next bite inviting. That balance is what makes a simple fry unforgettable.

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