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.

Chicken masala

Chicken fillets 1 lb., cut into small pieces, chicken masala 2 tsp., salt to taste, lemon juice
1 tbsp. Combine the ingredients and keep for an hour.
Onion 2, garlic cloves 6, ginger 2 inch piece, all thinly sliced.
Green chilly 2, sliced, curry leaf 2 sprigs, coconut oil 2 tbsp., crushed pepper 2 tsp., salt to taste.

Heat oil in a shallow wok, drop in curry leaf, onion, garlic and ginger, sauté till tender,
add chicken pieces and green chilly, sauté till tender and starts cooking. Add half cup chicken
stock and cook in low flame. When cooked, add crushed pepper, combine well and adjust salt.
Transfer into a serving bowl.

Sauteed Beans and Potato

Beans a lb., topped, tailed and cut into 2 cm length, Potato 2, peeled and sliced thinly, onion 1,
thinly sliced, chilly flakes 2 tsp., coconut oil 2 tbsp., salt to taste, curry leaf a sprig.
Steam cook beans and potato adding salt and keep aside.
Heat oil in a shallow pan, drop in curry leaves and  onion, sauté till tender, add a pinch of salt
and chilly flakes, sauté for 20 seconds add cooked beans and potato, combine well.
Transfer into a serving bowl. Serve with rice and yogurt.

 

Prawns and drumstick in coconut milk

Medium prawns peeled and cleaned 300 grams,
Onion, 1, garlic cloves 4, ginger 1 inch piece, all thinly sliced, fresh red chilly 2, silted,
drumsticks 3, cut into 5 cm pieces, and halved, curry leaf a sprig, salt to taste, turmeric
powder 1/3 tsp., chilly powder 1 tsp., fenugreek powder 1/4 tsp., tamarind paste 1 tsp., salt to taste.
Combine all the ingredients and slow cook in a cup of water.
Add a cup of coconut milk, allow to bubble, adjust salt and serve with rice.
 

Sweet chilly crab

Mud crab large 2, cleaned, cooked and cut into desirable pieces.
Shallots 12, ginger 3 inch piece, garlic cloves 6, all thinly sliced, coconut oil 1 tbsp., salt to taste,
chilly flakes 2 tsp., honey a tbsp., curry leaf a sprig.
Heat oil in a wok, drop in shallots, ginger, garlic and curry leaves, sauté till tender, add chilly flakes
followed by honey and salt, add crab, combine well, in order to spread the sauce through out the crab.
Serve hot with lemon tea.

Stuffed mullet

marinated

 Mullet 1, 750 grams, scaled, striped and cleaned.
For marinade
Turmeric powder 1/3 tsp., chilly powder 2 tsp.,
coriander powder 1 tsp., salt to taste.
Mix the ingredients and marinate the mullet.
Keep aside for 2 hours.
For stuffing
Onion 1, ginger 2 inch piece, garlic cloves 5, green chilly 2, cilantro 2 sprigs, all finely chopped, tamarind concentrate 1/2 tamarind, salt to taste. Mix all the ingredients together and stuff.



into the oven

ready to eat

Into the oven preheated for 180 degrees for
20 to 30 minutes till the fish is cooked to golden brown.










Serve with veggies.

Netholi puliyanam ( Anchovy in tamarind )

Anchovy 500 grams, remove head and tail, rub with salt and vinegar, then wash thoroughly.
Tamarind concentrate 2 tsp., diluted in 2 cups water, salt to taste, chilly powder 2 tsp.,
coriander powder 1 tsp., asafoetida powder 1/3 tsp., shallots 5, garlic cloves 2, both finely
chopped, green chilly 2, silted, curry leaf a sprig.
Mix the ingredients except fish in tamarind sauce in an earthen wok, and boil, while rolling
boil, add anchovies and allow to cook in medium flame.
When the sauce starts thickening, add a tbsp. coconut oil, swirl the wok and take off from the stove.
Serve with cooked tapioca.

Red snapper curry

Medium snapper 650 grams, cleaned and cut into pieces, wash well and sprinkle with salt.
Fish masala 2 tbsp., coconut milk 1/2 cup, curry leaf a sprig, fresh red chilly 2, silted, shallots 4,
ginger 2 inch piece, garlic cloves 4, all three thinly sliced, coconut oil a tbsp., salt to taste.
Heat oil in a shallow wok, drop in shallots, ginger, garlic and fresh chilly, sauté till tender,
add curry leaf and fish masala. Sauté for 20 seconds, add a cup of water, allow to boil,
add washed fish pieces, salt to taste. Allow to cook in medium flame. When cooked add
coconut milk, allow to bubble, swirl the wok. Serve after 2 hours with rice.