Seer fish in coconut milk

Seer fish/ neymeen 500 grams, cut into 4 cm cubes and cleaned.
Kerala fish masala 2 tbsp., green chilly 4, silted, ginger paste 1 tsp., garlic paste 1/2 tsp., salt to taste,
tamarind paste 2 tsp., curry leaf a sprig, shallots 6, finely chopped.
Mix the ingredients except fish in a cup of water, allow to boil, drop in fish pieces, allow to boil,
simmer flame, allow to cook well, add coconut milk, allow to bubble. Garnish with more curry leaves.
Serve with rice.

Potato and Dal in coconut milk

Potato 3, peeled and sliced thinly, yellow split peas 100 grams, coconut milk 1 cup, onion 1, thinly sliced, green chilly 5 silted, curry leaf a sprig, dried red chilly 2, cumin powder 1/2 tsp., salt to taste,
turmeric powder 1/2 tsp., chilly flakes 1/2 tsp., coconut oil 2 tsp., mustard seeds 1/2 tsp.
Pressure cook dal ( peas ), add potato, green chilly, salt and half curry leaf and cook well.
Add coconut milk and cumin powder, combine and allow to bubble.
Transfer into a serving bowl.
Garnish with crackled mustard, red chilly, chilly flakes and balance curry leaf seasoned in hot coconut oil.
Serve with rice/ chapatti/ poori/ naan.

Pumpkin Dal mix

Pumpkin 250 grams, peel off skin, cut into small cubes, tamarind paste 1 tsp., green chilly 4, silted,
Grated coconut 1 cup, cumin seed 1/2 tsp., shallots 2. Grind the mix in a mixer, keep aside.
Dal 100 grams, turmeric powder 1/2 tsp., salt to taste, curry leaf a sprig. Pressure cook the ingredients. Add pumpkin and green chilly into the dal mix and cook. Add coconut mix and salt to taste, allow  to just boil, and allow to remain 2 minutes in low flame.
      
For garnishing --- coconut oil 1 tbsp., mustard seeds 1/4 tsp., dried red chilly 2,
Heat oil in a pan, drop in mustard seeds, allow to crackle, add red chilly. allow to fry, pour the seasoned mix on the curry.
Serve with rice.

Suateed potato green peas

Potato 4, peeled, sliced thinly, cooked with salt to taste.
Frozen green peas 1 cup, chilly flakes 1 tbsp., curry leaf a sprig, onion 1, chopped and crushed,
coconut oil 2 tbsp., mustard seeds 1/2 tsp., salt to taste.
Heat oil in a pan, drop in curry leaves, followed by mustard seeds, allow the seeds to splatter,
crushed onion, sauté till tender, add chilly flakes,
salt to taste, mix well, add frozen green peas and cooked potato, combine well.
Allow the mix to dry.
Serve with rice.

Spicy Prawn fry

Large Prawn 200 gram, peeled, cleaned, salt to taste, cook and keep aside.
Shallots 12, crushed, chilly flakes 1 tbsp., curry leaf 1 sprig, salt to taste, tomato sauce 1 tbsp.,
coconut oil 1 tbsp.
Heat oil in a pan, drop in curry leaf and shallots, sauté till tender, add chilly flakes, sauté for
20 seconds, add cooked prawns, mix and allow to remain till it become dry. Add tomato sauce,
adjust salt and serve with rice and vegetable salad in yogurt.

Barramundi fish in coconut mix

Barramundi fish fillets pieces 1 lb., salt to taste, gamboge 3 cloves., onion 1, ginger 2 inch piece,
garlic cloves 4, all chopped, green chilly 5, sliced, curry leaf 2 sprigs, turmeric powder 1/4 tsp.
Combine the ingredients, cook in half cup of water in an earthen wok.
Grated coconut 1 cup, coconut oil 1 tbsp.
When cooked, add grated coconut, combine well, without breaking fish pieces, add coconut
oil, swirl the wok.
Serve with rice.

Chicken curry in coconut milk

Chicken fillets 1 lb., cut into 2 cm cubes, onion 1, chopped, green chilly 2, silted
chicken masala 1 tbsp., garlic paste 2 tsp., ginger paste 2 tsp., tomato 2, cubed,
salt to taste, curry leaf a sprig.
Combine the ingredients , add half cup of water, and allow to cook in low flame.
Coconut milk 1 cup. cilantro chopped a tbsp.
When cooked add coconut milk, allow to bubble, adjust salt and add cilantro.
Transfer into a serving bowl.
Serve with rice, chapatti or bread.