CHICKEN FRY

INGREDIENTS:

  Chicken                                   -  500 gms

  Ginger garlic paste                -  1 tsp

  Turmeric powder                  -   1/4 tsp

  Kashmiri chilly powder       -    1 1/2 tsp

  Pepper powder                      -    1 tsp

  Chat masala                           -    1/4 tsp

  Curd                                         -    2tsps

  Salt 

  Oil to fry

PREPARATION: 

                            Clean and remove the skin of the chicken. Add all the above ingredients, except oil, and mix it well. Refrigerate it for about 2 hrs. Heat oil in a pan and add the chicken pieces one by one. Fry the chicken till both the sides are crisp. Serve hot.

KARIMEEN POLLICHATHU

INGREDIENTS:

       Karimeen, cleaned                          -  5

       Small onions                        -     12

       Green chillies                                   -     7

       Ginger- garlic paste                       -     1 tbsp

       Pepper, coarsely ground              -    1 tbsp

       Red chillypowder                            -     1 tsp

       Turmeric powder                            -    1/2  tsp

       Fenugreek powder                           -    1/2 tsp

      Tomato puree                                     -    1/2 a cup

       Finely chopped curry leaves        -     1 tsp

       Coconut oil                                           -    2  tbsps

       Salt to taste 

       Banana leaf

 PREPARATION:

•     Heat oil in a pan and add finely chopped onions and green chillies to it. Fry till the onions turn light brown. Add ginger-garlic paste and fry well. Now add turmeric, pepper, fenugreek and chilly powders. Leave it cook for about 1 min. Add the tomato puree and allow to cook till the mixture gets thick. Add chopped curry leaves and salt. Mix well and remove from fire. Take each fish and apply the above mix all over the fish. Leave it to marinate for an hour. Cut the banana leaf into 5 squares ( size of a note book ) . Place each fish onto the cut leaves and cover the fish, so that the masala does not ooze out. Grill it for 10 mins, till the leaf turns brown and dry.  You can also cook it on the tawa, covered with a lid. Remember to turn the fish, so that both the sides get cooked well. Serve hot.       

KERALA FISH CURRY

INGREDIENTS :

Fish                       -    500  gms

Grated coconut   -     2  cups

Small onion         -     5

Green chillies     -  4

Tomato, big      - 1

Chopped ginger   -   1/2 tsp, 

Turmeric powder -  1/4 tsp

Chilly powder        - 1 tsp

Fenugreek powder -1/4 tsp

Tamarind               - a  lemon - sized

Coconut oil               -   1  tbsp

Curry leaves

Salt

*  coconut oil can be substituted by any other cooking oil .

PREPARATION :

                             Cut and clean the fish with salt and water. Soak the tamarind in a glass of water. Grind the coconut, 4- small onions, 1- green chilly, turmeric, fenugreek, and chilly powders into a fine paste, by adding 1/2 a glass of water. Pour the mixture into a cooking vessel, add the strained tamarind pulp, chopped tomatoes and green chillies. Allow this to boil. Now add  the fish one by one , slowly into the curry. Add salt. Cook it for about 10 mins, covered with a lid, under low flame. Heat oil in another frying pan, fry the remaining chopped small onions till golden brown and add the curry leaves. Pour this into the cooked gravy and remove from fire. Serve hot with rice.

FRENCH BEANS CURRY

INGREDIENTS:

 French beans                     -   200 gms

 Onion                                  -  1

Ginger- garlic paste           - 1 / 4 tsp

Green chilly                        - 1

 Tomato puree                   -  2 tbsp

 Coconut                              -   1/4 a cup

 Cashewnuts                       -   4

 Turmeric powder             - 1/4 tsp

 Chilly powder                   -   1/2 tsp

 Jeera powder                   -  1/4 tsp

 Oil                                       -  1 tbsp

Coriander leaves to garnish

  PREPARATION:

                             Heat oil in a pan , add chopped onion to it and saute it , add ginger garlic paste , chopped green chilly , tomato puree and allow the oil to separate from the mix. Add chopped french beans and mix well.  Add turmeric, chilly and jeera powders.  Add 1/2 a cup of water .Cook it for about 5 minutes , covered with a lid. Grind the coconut and cashewnuts to a fine paste and add it to the curry. Cook for another 2 minutes. Add salt. Garnish with chopped coriander leaves. Serve hot with rotis .