Ayila palkari(Mackeral coconut milk curry)

Mackerel 500gm,cleaned,cut into pieces.
Kashmir chilly powder 1 tblspn,tumeric powder 1/4tspn,coriander powder 1/3tspn,
fenugreek powder 1/4tspn,salt to taste,curry leaf 1 sprig,coconut milk 1 cup,
coconut oil 2tspn,shallots 6,ginger 2inch piece,both finely chopped,green chilly
4,sliced,garlic 4 cloves,finely chopped,kudam puli 5 cloves,tomato 1,sliced.
Heat oil in wok,drop in shallots,ginger and garlic,saute till light brown,add curry
leaves ,curry powders,kudampuli and salt,stir for 30 secs,add 11/2 cups boiled water,add fish pieces,
allow to cook,add tomato and when cooked and gravy thickens add coconut milk,swirl the wok to spread milk evenly and allow to bubble nicely.

Jambakka pachadi(rose apple in curd)

rose apple(jambakka) handful,washed,deseeded,sliced into thin pieces,
green chilly 4,sliced,cook the ingredients in little water adding enough salt.
Grated coconut 1/2cup,cumin seeds a pinch,shallots 2,
mustard seeds a pinch,grind the ingredients into fine paste.
Coconut oil 1 tspn,dried chilly 1,curry leaf 1 sprig,curd 11/2cups.
Heat oil in pan,drop in dried chilly,mustard seeds,allow to splatter,add curry leaf
and coconut mix ,stir for 30secs,add cooked jambakka,allow to bubble,add curd,
mix well,adjust salt ,just warm the mix and remove from flame.

Bindi stir fry

Bindi 300gm,cut into half inch,rings,onion 1,chopped,riped chilles 3,sliced,
garlic cloves 5,chopped,dried chilly,2.broken into pieces,mustard seeds a pinch,
salt to taste,curry leaf 1 sprig,coconut oil 2tblspn.

Heat oil in a pan,drop in dried chilly,mustard seeds,allow to splatter,add onion,curry leaf and
garlic saute till light brown,add chillies ,bindi and salt,saute till cooked.

Mathi curry

Mathi (Sardines) 1 kg,cleaned,kashmir chilly 2tblspn,turmeric powder 1/4tspn,

onion paste 2tblspn,ginger garlic paste 2tspn,green chilly 3 splited,tomato 1,pureed,

kudam puli 5cloves,salt to taste,curry leaf 2 sprigs,fenugreek powder 1/3tspn.

Add all ingredients except sardines in 2 cups water and allow to boil.

Add sardines,cook well,add 2 tspn coconut oil,swirl the wok and serve after 2-3hours.

Smooth Tomato chutney

Tomato 2,chopped,onion 1,finely chopped,kashmir chilly 10,coconut oil 11/2tblspn,
Heat  a pan,dry fry chillies,keep aside.Add oil,drop in onion,saute till light brown,
add tomato,saute till onion and tomato stewed properly.Allow to cool,grind the
ingredients to a loose paste,add salt to taste.
For seasoning,coconut oil 1tspn,mustard seeds 1/4tspn,dry chilly 1,broken into 3 pieces,
curry leaf 1 sprig.
Heat oil in a pan,drop in dry chilly,mustard seeds,allow to splash,add curry leaves.
Add chutney in the pan,heat till bubbling.
Good for idli and dosai.

Squid coconut stir fry(kanava thoran)

Squid 500gm,clean well,cut into small pieces.
Shallots 100gm,green chilly 3,ginger 2inch piece,garlic 7 cloves,all finely chopped,
grated coconut 1 cup,turmeric powder 1/4tspn,black pepper crushed 2tspn,salt to
taste,curry leaf 1 sprig,coconut oil 1tblspn,mustard seeds a inch,dry chilly 2.
Grind coconut and garlic,keep aside.
Cook squid in a little water,adding salt and turmeric powder,keep aside.
Heat oil in pan,drop in dry chilly,mustard seeds,allow to splatter,add onion,green chilly,
ginger ,saute till aroma spreads.Add pepper and coconut mix,stir for 30 seconds,add squid,mix well,
adjust salt,add curry leaves.
 

Crab roast

Crab 1kg, cleaned, split into pieces, along with limbs.
Onion 2, green chilly 2, both sliced, ginger 2inch piece, garlic cloves 5, both crushed,
curry leaves 1sprig, pepper powder 1tsp., turmeric powder 1/3tsp., chilly powder 1tsp.,
coriander powder 1/2tsp., salt to taste, coconut oil 1tbsp.
Heat oil in a pan, add onion, sauté till light brown, add ginger, garlic, green chilly,
sauté till aroma spreads, add curry powders, stir for 30 seconds, add crab, stir well, add

salt and 2 cups water. Cook till crab is cooked, add curry leaves.