Fish curry

Ingredients

1/2 kg grams fish (halwa, pomfret, rawas, surmai or large prawns), cut into pieces 1/2 coconut grated 1/2 tsp cumin seeds 4 to 5 garlic flakes 10 gm tamarind (boiled in half cup of water and then blended in mixie till pulp is formed) 4 to 5 green chillis, slit from between and cut into halves 1 onion chopped 1 piece ginger finely chopped 6 red kashmiri chillis 1 tsp turmeric powder Few pieces of kokum Juice of one lemon Few curry leaves 1/2 tsp mustard seeds Salt to taste 2 tbsp oil

Method:

Marinate the fish pieces in salt and lemon juice. Grind grated coconut, Kashmiri chillies, cumin seeds and garlic flakes into a smooth paste. In a bowl mix chopped onions, chopped ginger, green chillies and tamarind and mash them. Heat oil, add mustard seeds and curry leaves. When they start to pop lower the flame and add the coconut masala mix. Add some water and let it simmer for 10 to 15 minutes. Add the onion masala and cook for another 15 minutes or so. Add the fish and cook for 15 minutes. Do not cover the lid of the curry at any stage of cooking. Serve with boiled rice.

Fish cutlet

Ingredients:

1/2 kg fish (any good flesh fish like surmai, rawas, pomfret) 1 large onion cut into half 1 large onion finely chopped 1/4 cup coriander leaves chopped 4 to 5 green chillies finely chopped Juice of 1 lemon 1 tsp pepper powder 2 bread slices 2 eggs 1/2 cup bread crumbs Oil for frying Salt to taste

Method:

Cut, clean and wash the fish very well. Boil a large onion cut into half in 1/2 cup water; add the fish and let it cook for about 15 minutes. Cool and separate the fish from the bones.

Add chopped onions, chillies, coriander, lemon juice, pepper powder, eggs to the boiled fish and mix well. Take the bread slices and soak them in half cup of water, squeeze them lightly and add to the fish mixture. Mix well and roll into small balls. Roll them in a plate that has the bread crumbs and fry these cutlets till they turn golden brown. Serve with tomato ketchup or green chutney.

Kerala mutton stew

Step 1

Add mutton pieces, curry leaves, small onions, ginger garlic, green chillies, pepper powder, garam masala, vinegar, turmeric powder, 1/4 cup water in a pressure cooker.

Cook for two whistles on high flame and two whistles on low flame

Step 2

Extract one cup of each -- thick and thin coconut milk.

Step 3

Coat the potato slices with chilly powder, turmeric powder, salt and shallow fry them. Keep them aside.

Step 4

Once the whistles are done, open the pressure cooker. Strain the juice that has come from the cooked mutton and keep it aside.

Step 5

Heat a pan with 2 tbsp oil. Add the mutton pieces and sear on flame heat for five minutes. Keep stirring constantly.

Once done, remove the mutton and keep it aside.

Step 6

In the same pan, add mutton juice, thin coconut milk and let it boil for two minutes.

Step 7

Add the seared mutton pieces and allow the gravy to boil for the next 5 minutes in medium flame.

Step 8

Finally add thick coconut milk and fried potato chips. Check salt and add if required.  Stir well and turn off flame.