Ingredients
- King Fish - 250 gms
- Turmeric powder - 1/2 tsp
- Kundam puli - 4 pieces
- Salt - To taste
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Onion - 2 nos, finely chopped
- Ginger - 1/2 inch peice, finely chopped
- Garlic - 4 pods , finely chopped
- Green chillies - 2 nos, finely chopped
- Curry leaves - 2 sprigs
- Scrapped coconut - a fistful
- Chilly powder - 1/2 tsp
- Coriander powder - 1/2 tsp
Method of Preparation
- Boil water in a pan. Add the fish pieces along with turmeric , salt and kudum puli.
- When the fish is cooked, drain and set aside to cool.
- When the fish has cooled, remove bones and shred the pieces.
- Meanwhile heat oil in a pan and splutter mustard seeds.
- Now add chopped onions and saute till golden brown.
- Throw in ginger, garlic, green chillies and curry leaves.
- When it turns aromatic, add the scrapped coconut. Saute till it turns light brown.
- Add chilly and coriander powder. Saute for a minute.
- Now add the shredded fish pieces.
- Check the salt and add more as per taste.
- Saute for about 1-2 minutes.
- Remove from fire and serve hot.
Ingredients
- Green lentils - 1 cup
- Yellow lentils - 1 cup
- Turmeric powder - 1/2 tsp + 1/2 tsp
- Garlic pods - 6 nos, chopped
- Tomato - 1 medium, chopped
- Scrapped coconut - 2 cups
- Cumin seeds - 1/2 tsp
- Green chillies - 2 nos
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 2 sprigs
- Dry red chilly - 2 nos
- Note : My cup measures 160 ml
Method of Preparation
- In a pressure cooker, put in the lentils, chopped garlic, chopped tomato and 1/2 tsp turmeric powder.
- Add salt and 2 cups of water. Pressure cook for about 5-6 whistles.
- Meanwhile grind together coconut, cumin seeds and 1/2 tsp turmeric powder with 1 cup water.
- Add the coconut mixture to the cooked lentils. Let it boil for about 7-8 minutes.
- Check the consistency and add more water if desired.
- Switch off flame.
- Heat oil in a pan and splutter mustard seeds.
- Add dry red chillies and curry leaves.
- Saute for about a half a minute.
- Pour this onto the lentil curry.
- Serve hot with rice.
You Need :
- Chicken Breasts - 500 gms
- Oil - 1 tbsp + 2 tsp
- Garlic - 6 pods, chopped
- Garlic - 1/2 inch piece, chopped
- Green Chillies - 2 nos, chopped
- Curry Leaves - 3 sprigs
- Kashmiri Chilly Powder - 2 tsp
- Coriander Powder - 1 tsp
Marinade
- Curd - 5 tsp
- Oil - 1 tsp
- Turmeric
- Ginger - 1/2 inch piece, grind to paste
- Garlic - 6 pods, grind to paste
- Salt - To taste
Method of Preparation
- Wash and clean the chicken breasts . Add half a lime's juice and wash again.
- Cut the breasts into long thin bite-size pieces.
- Marinate the pieces with the ingredients mentioned under "Marinade".
- Refrigerate for about 4 hours or overnight.
- Heat i tsp of oil in a deep bottom pan.
- Add the chicken pieces and saute until they are cooked and turn a light brown colour.
- Remove and set aside.
- Onto the same pan , add 1 tsp of oil.
- Add the chopped garlic, ginger and green chillies.
- Saute them until they turn aromatic (about a minute or so).
- Add curry leaves and saute for another minute.
- Add chili powder and coriander powder.
- Saute for until they turn a darker shade, but take care not to burn.
- Now add the fried chicken pieces and ensure they are will coated with the masala.
- Cook until the pieces are done.
- Serve hot.
Ingredients
- Fish - 1 Kg
- Oil - 2 tbsp
- Mustard - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Shallots - 10 nos, sliced
- Curry Leaves - 3 sprigs
- Ginger - 2 inch piece, chopped
- Garlic - 6 cloves, chopped
- Green Chillies - 3 nos, slit
- Red Chilly Powder - 4 tsp
- Tomato - 3 nos
- Kudam Puli (Cocum) - 4 medium pieces
- Grated Coconut - 1 cup
- Coriander Powder - 1 tsp
- Turmeric Powder - 1/2 tsp
Method of Preparation
- Clean and cut fish into small pieces. Keep aside.
- Soak cocum in 1 cup water. Set aside.
- Puree the tomatoes in a blender and keep aside.
- Grind the grated coconut, coriander and turmeric powder to a fine paste and set aside.
- Heat oil in a mud pot (manchatti), splutter mustard and fenugreek seeds.
- Add onions, ginger, garlic and curry leaves. Saute till onions are translucent.
- Add red chilly powder and saute for a minute.
- Add tomato puree and cook until oil clears on top.
- Pour the cocum along with the water, fish pieces and salt to this.
- Bring to boil without stirring.
- Add the grounded coconut mixture, 1 cup of water and cook until fish is done.
- Switch off heat and garnish with curry leaves.
You Need :
- Tiger prawns - 1/2 kg
- Coconut Powder - 1 tbsp
- Water - 1/4 cup
- Onion - 2 nos, medium , thinly sliced
- Green chilies - 2, slit
- Curry Leaves - 2 sprigs
- Coriander - a handful, chopped.
For Marinade You Need :
- Turmeric - 1/2 tsp
- Chilly Powder - 1 tsp
- Coriander Powder - 1 tsp
- Garlic - 6 pods
- Ginger - 2 inch piece
- Salt - To taste
Method of Preparation
- Wash, de-vein and clean the prawns.
- Make a coarse paste of the ingredients under "marinade". Marinate for 30 minutes.
- In a mud pan, heat oil and add the sliced onions , slit green chillies and the curry leaves.
- Saute till the onions are soft and translucent.
- Add the prawns and coconut powder mixed with water. Let it cook.
- Keep sauteing till the curry dries up.
- Garnish with coriander leaves and serve hot.
