DEEP FRIED FISH

Ingredients:

700 gms steaks with bone fish 

Salt To Taste

1 tbsp lemon juice 

1 1/4 cup fresh green coriander

6 green chillies 

4 - 6 cloves garlic peeled

3/ 4 cup plain yogurt 

oil for deep frying

Method:

• Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
• Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
• Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
• As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
• Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
• Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
• When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
• Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
• Fry all the pieces of fish this way.
• Serve the fried fish hot with green chutney.

KERALA FISH CURRY

Ingredients:




400 gms fish pieces 
1/2 cup chopped onion 
1 tsp chopped ginger
2 tbsp tamarind pulp 
1/2 cup coconut milk 
1/2 cup fresh grated coconut 
2 dry red chili 
1 tsp red chili powder 
1 tbsp soaked rice 
1 tsp cumin seeds 
2 tsp coriander seeds 
1/2 tsp turmeric powder 
2 tbsp oil 
Salt To Taste



Method:

• Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
• Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
• Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
• Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
• Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
• Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
• Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Egg fry

Ingredients: 



4 - egg
4 cloves - garlic
3 - red chilli
1/2 tsp - pepper
1 tsp - cumin
Salt to taste 4 tsp - oil
Coriander leaves 




Method:

1. Boil an egg and keep it aside.
2. Finely grind all other ingredients.
3. Heat oil in a pan.
4. Fry the ground mix for 5-10 minutes.
5. Slice the egg into 4 pieces without separating yolk.
6. Add it into masala.
7. Fry for 2 minutes.
8. Serve with coriander leaves.

Chicken Chilli

Ingredients: 



250g - boneless chicken, medium-sized pieces 
2 - onion
2 - tomatoes
3-4 - green chilli
1 medium bunch - coriander
3 pieces - coconut 
150g - oil
Salt to taste




Method:

1. Make gravy of onion, tomatoes, green chilli, coriander and coconut.
2. Heat oil in a medium-sized pressure cooker.
3. Wait for 2 minutes, add chicken pieces.
4. Allow the chicken pieces to shrink in size slightly.
5. Add gravy, if required add 1 glass of water.
6. Cover and cook up to 3 whistles.
7. Open to check if water is well absorbed.
8. If required, transfer to a kadai and cook on a low flame till dry.

Mutton Paaya

Ingredients: 



6 - paya 
4 - onions
2 - tomatoes
50g - ginger garlic paste
2 tsp - chilli powder
1/4 tsp - turmeric powder 
3 tsp - coriander powder
4 tsp - coriander leaves
4 tbsp - oil
Salt to taste




Method:

1. Wash paya. Drain water and keep aside
2. Cut onions and tomatoes into small pieces
3. Wash coriander. Cut and keep aside.
4. Heat a 4-litre pressure cooker.
5. Add oil and heat.
6. Put onions, ginger garlic paste and fry well.
7. Add finely cut tomatoes.
8. Add turmeric, chili, dhania powder and salt.
9. Allow the mixture to cook on low flame for 5-10 minutes.
10. Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.
11. Pour water enough to cover the contents in the cooker.
12. Continue to cook on low flame.
13. Wait for 5-6 whistles and then switch off.
14. Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.

Chicken Kurma

Ingredients: 



4 tbsp oil or as per requirement
Masala for seasoning: 4 cloves, 1 cinnamon stick, 4 elaichi/cardamom, 1 tejpatta/bay leaf
2 large onions, finely sliced
2 green chillies sliced or whole
1/2 kg chicken, washed and drained completely
2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp red chilli powder (adjust)
500 ml water 

For paste: 

(Keep poppy seeds and cashew nuts in warm water for 30 minutes and make paste. Mix coriander pwd, Jeera powder with paste and add yogurt and mix well)
1/4 tsp cumin/jeera powder
1 tbsp poppy seeds
12 cashews

For mixing in paste: 

3/4 tsp coriander powder
1/4 tsp cumin/jeera powder
1/2 cup thick fresh yogurt
Salt to taste
1/2 cup chopped coriander leaves 

Method:

1. Take a pressure pan or deep cooking vessel.
2. Heat oil and add seasoning.
3. Fry onions to brown colour and add green chillies.
4. Add ginger garlic paste and fry till the raw smell goes off.
5. Add chicken and fry.
6. Add 1/4 tsp turmeric powder, 1 tbsp red chilli powder and half of the coriander leaves and mix well.
7. When it thickens, add water mix well.
8. When the water starts boiling, reduce to simmer. Cover lid.
9. Let half of the water evaporate and check chicken - it should be half boiled.
10. Now add the paste, mix well, add a cup of water and salt as per taste.
11. Switch off when the desired consistency is reached and oil floats on top.
12. Option: Butter can be added as topping with garam masala.

Yummy Mutton Curry

Ingredients:


 
1 kg - mutton (with bones) 
2 bunches - pudina/mint, chopped
3 - onions, sliced 
5 - green chillies, sliced
2 bunches - dhaniya/coriander, chopped
2 - tomatoes 
1 - potato (just cut in two halves) 
50g - poppy seeds 
50g - almond (first add poppy seeds to a blender and powder it; then add almonds and powder. Now that both have been powdered add half a cup of water and make a thick paste)
3 tbsp - oil 
3 tbsp - ginger garlic paste 
Salt to taste 
1 tbsp - garam masala powder 
1 tbsp - haldi 




Method:

1. Heat oil in a cooker, add onions, mint and chillies and fry for 5 min till it turns brown.
2. Add mutton and ginger garlic paste, fry for 5 min.
3. Add haldi and mix well; add poppy seeds-almond paste and mix well for 5 min.
4. Now add tomaotoes and potatoes, mix well.
5. Add garam masala and salt and stir.
6. Add 1 glass of water, cover cooker with a lid and cook till the mutton is cooked well.
7. Remove from heat and add chopped coriander leaves and serve with steamed hot rice.

Karuvattu Kolzambu (Dry Fish Curry)

Ingredients: 



250g - dry fish chunks 
50g - tamarind 
1 - big onion
2 tsp - coriander powder
2 tsp - red chili powder
3 tsp - grated coconut
1/2 tsp - cumin seeds 
1/4 tsp - fenugreek seeds
4 tsp - sesame oil 
Curry leaves, a few
Salt to taste






Method:

1. De-seed tamarind and soak in a little water
2. Wash the dry fish chunks and soak separately to remove excess salt.
3. Heat a wok, add 2 tsp sesame oil, chopped onion and fry till brown
4. Add grated coconut and fry till brown
5. Add fenugreek and cumin seeds and fry a little; add coriander powder and red chili powder.
6. Remove from flame and cool for a while.
7. Add soaked tamarind along with fried masala in a blender and blend it to a fine paste.
8. Heat the wok, pour the remaining oil, shallow fry washed dry fish chunks.
9. Remove and keep aside.
10. In the same oil add curry leaves to sputter, add masala paste, add enough water to boil, add dry fish chunks and salt, cook on a medium flame for 10-15 min
11. Reduce the gravy till it thickens.
12. Serve hot with steamed rice.