Spicy salmon curry

Salmon fillets 500 grams, onion 1, thinly sliced, ginger paste, garlic paste 1 tsp. each,
turmeric powder 1/2 tsp., red chilly powder 1 tbsp., fenugreek powder 1/2 tsp., salt to taste,
tomato 1, sliced, curry leaf a sprig, gamboge 4 cloves, coconut oil 1 tbsp.
Heat oil in a shallow wok, drop in onion, curry leaf, sauté till tender, add ginger and garlic
paste, sauté till light brown, add curry powders, saute for 20 seconds, add gamboge and
11/2 cups of boiling water. While boiling add fish pieces, salt, allow to cook, simmer flame,
add tomato slices and allow to cook.
Serve after 4 hour for better taste.

Kappakuzhambu ( Cassava mix )

Tapioca 300 grams, peeled, cut into chunks, washed and cooked with 1/2 tsp. turmeric powder
and salt to taste. Drain out excess liquid and keep aside.
Coconut oil 1 tbsp., shallots 6, garlic cloves 3, both chopped and crushed, chilly flakes 2 tsp.,
mustard seeds 1/2 tsp., red chilly 2, broken into 2 each, curry leaf a sprig, salt to taste.
Heat oil in a non sticky pan, drop in mustard seeds, allow to pop, followed by red chilly, curry leaf,
crushed shallots and garlic, sauté till tender, add chilly flakes, salt to taste, sauté for 20 seconds,
add cooked tapioca, combine well, mash the tapioca with a ladle in order to mix with the seasoned spice.
Serve along with rice or as a single main dish with fish curry.

Cassava barramundi mix

Cassava 500 grams, peeled, cut into chunks, cooked well with salt to taste.
Barramundi fillets 250 grams, cut into medium pieces, ginger 2 inch piece, onion 1, garlic cloves 4,
all thinly sliced, fresh red chilly 2, silted, curry leaf a sprig, gamboge 2 cloves, fish masala 2 tsp.,
salt to taste. Cook all the ingredients in half cup of water. When cooked, add cooked cassava
and combine well. Add a tbsp. of coconut oil and mix well.
A wholesome meal for lunch or dinner.

Goat Biryani

Goat meat 1 kilo, medium size chunks, cleaned and strained.
Turmeric powder 1/2 tsp., coriander powder 1 tbsp., chilly powder 1 tsp., black pepper powder 2 tsp.,
salt to taste, mustard sauce 2 tsp., ginger garlic paste 2 tsp., lemon juice 2 tbsp.
Mix the ingredients together and marinate the goat meat. Refrigerate overnight or at least 4 hours.
Basmati rice 3 cup, washed and strained. Ghee 1 tbsp., salt to taste. Heat ghee in a wok, drop in rice,
sauté for 5 minutes, add salt and 7 cups of boiling water and cook the rice. Care should be taken not to over cook the rice.
Coconut oil 3 tbsp., bay leaves 4, cloves 4, star anise 2, cinnamon stick 4 inch, curry leave a sprig,
onion 2, garlic cloves 2, ginger 2 inch piece, all thinly sliced, fresh red chilly 2, silted, mint a handful,
chopped.
Heat oil in a pressure cooker, drop in spices, allow to brown and spread the fragrance, add onion, garlic, ginger and curry leaf, allow to brown, add mint, sauté for a minute, add goat pieces and fresh red chilly, combine well and pressure cook the meat. Wait till pressure vents out.
Mix the goat meat with the cooked rice and allow to remain in low flame for 10 minutes.
Garnish with chopped coriander. Serve with yogurt cucumber salad, papadum and lime pickle.

Barramundi fish curry ( Kaalanji fish )

Barramundi fish fillets 300 grams, cubed, cleaned, sprinkled with salt.
Shallots 6, ginger 1 inch piece, garlic cloves 3, all thinly sliced, fresh red chilly 2, silted,
gamboge 3 cloves, curry leaf 2 sprigs, coconut oil 1 tbsp., Kerala fish masala 1 tbsp.,
salt to taste, fenugreek seeds 1/2 tsp.
Heat oil in a wok , drop in fenugreek seeds, allow to brown, drop in a sprig of curry leaves
followed by onion, garlic and ginger. Saute till tender, add fish masala, sauté for 20 seconds,
add red chilly, gamboge and a cup of boiling water. When boiling add fish pieces. Allow to
cook, simmer flame, allow to remain till the gravy reaches the required consistency.
Adjust salt and serve with basmati rice.

Drumstick egg avial

Drumstick 5, cleaned and cut into 3 to 4 inch pieces, onion 1, garlic cloves 3, both thinly sliced,
green chilly 2, silted, curry leaf a sprig. Cook the ingredients in a little water.
 Grated coconut 1 cup, turmeric powder 1/3 tsp., salt to taste, chilly powder 1/4 tsp., cumin powder 1/4 tsp., Squeeze the ingredients with hand and add to the cooked mix.
 Coconut oil 1 tbsp., hen's egg 3, boil cooked, peeled and quartered.
Add coconut oil and quartered eggs to the mix, combine well, adjust salt and transfer into a serving
bowl. Serve with rice.
 

Egg curry in coconut milk with idiappam

 Hen's egg 4, boil cooked, peeled and silted.
Onion 1, garlic clove 5, ginger 1 inch piece,
curry leaf 1 sprig, egg masala 1 tbsp., coconut milk 2 cups, salt to taste, frozen green peas1cup.
Heat oil in a wok. Drop in curry leaves followed by onion, garlic and ginger. Saute till it is tender.
Add egg masala, salt, sauté for 30 seconds, add
green peas, saute for 2 minutes, add eggs, stir for a minute and add coconut milk, allow to bubble.
Transfer into a serving bowl. Garnish with
chopped cilantro.
Serve with appam, puttu and idiappam during breakfast or dinner.

served  with idiappam