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.