Ingredients:

• Fish pieces – 6,
• Grated coconut – 1/4 cup,
• Fennel seeds – 1 tsp,
• Pearl onions – 2,
• Turmeric powder – 1 tsp,
• Red chilly powder – 3 tsp,
• Salt – as per taste,
• Curry leaves – 1 string,
• Oil – for frying.

Method:

• Clean the fish pieces well and keep aside.
• Crush the 1 tsp fennel seeds and keep aside.
• Grind the coconut, pearl onions in to a fine paste and keep aside.
• Put the fish pieces in a bowl, add the coconut paste, crushed fennel seeds, turmeric powder, red chilly powder, salt, curry leaves and mix well.
• Marinate this for 1/2 an hour in refrigerator.
• Heat 2 tsp oil in a kadai, put the fish pieces 2 at a time and keep in medium flame. Add oil on sides and Cover cook for 3-5mins.
• Uncover and turn the fish to the other side, add oil on the sides and cover cook for 3mins.
• Remove the lid and roast till golden brown and garnish with cilantro/Coriander leaves.

Ingredients:

• ½ Kg White Fish
• 2 Cup Basmati Rice
• 4 Onions, Chopped
• ½ Cup Oil
• 1 Cup Grated Coconut
• 2 Tsp Coriander Seeds
• Pinch Of Turmeric Powder
• Small Piece Of Ginger
• 2 Tsp Cumin Seeds
• ½ Tsp Fenugreek Seeds
• 1 Bay Leaf
• Juice of ½ Lime
• Salt To Taste

Method:

• Wash the rice and soak it in water for 30 minutes.
• Wash and cut the fish into 2-inch pieces.
• Fry coriander seeds, turmeric powder, cumin seeds, and fenugreek seeds and grind them into powder.
• Mix ginger, salt to taste and grind again.
• Heat oil in a large frying pan and fry the mixture for about a minute.
• Place the fish in the pan, stir without breaking the pieces.
• Cover the pan and allow the fish to cook in its own steam for five minutes.
• Remove the fish carefully with a fish slice and keep them warm.
• Fry the onions with the bay leaf in the remaining oil till brown.
• Drain the rice and add to the onions.
• Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
• Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
• Add extra warm water, just enough for the rice to simmer and cook
• Garnish with chopped coriander leaves.

Ingrediants:

• Pork – 500 gm
• Vinegar – 2 desert spoon
• Salt – As required
• Long sliced Onion – 1
• Long sliced Ginger – 1 tsp
• Chilly powder – 1 tsp
• Coriander powder – 1 desert spoon
• Turmeric powder – ½ tsp
• Cinnamon – 2 pieces
• Cardamom – 3
• Cloves – 6
• Garlic – 12
• Oil – 2 desert spoon

Method:

• Clean pork and cut into small pieces.
• In a pressure cooker, mix the pork pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.
• When cooked, drain extra water.
• Heat oil in a kadai, sauté onion, curry leaves till golden.
• Add the cooked pork and sauté well until dry and gets brown.
• Serve hot with Bread, Chappathi and Appam.

Ingredients:

• Beef – 500 gm
• Sliced Onions – 3 desert spoon
• Coconut Milk – 1/2 cup
• Garam masala – 2 tsp
• Vinegar – 1 desert spoon
• Salt – As required
• Oil – 2 desert spoon
• Mustard – 1 tsp
• Boiled water – As required

Method:

• Soak the garam masala in little water and make a smooth paste.
• Heat oil in a Kadai, splutter Mustard seeds.
• Fry the sliced Onion until well browned.
• Add Garam masala and stir until oil floats above.
• Place the meat pieces into it.
• Adding boiling water, vinegar, salt and simmer the fire and allow it to cook.
• When the meat pieces have cooked well, add coconut milk.
• Cook on a low fire until gravy becomes thick. Serve hot.

Ingredients:

• Fish-cut into 1 inch fillets
• 2-3 tomatoes chopped
• 1 medium sized onion chopped
• 1 tsp black mustard seeds
• 1 stem curry leaves(around 10 of the leaves)
• 2tsp turmeric powder,
• salt to taste
• 1 tbsp ginger-garlic paste
• 1 tsp of cumin powder
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 green chilli slit lengthwise
• 1 bunch of green coriander chopped

Method:

• Marinade the fish with 1 tsp turmeric and a little salt for 1/2 hour
• Grill the fish until lightly done. Frying or grilling of fish is done to get the raw smell of fish away. if you like the smell of fish intact, then skip this step.
• In a pan, spray with  1 tsp of sunflower oil.
• Pop in the mustard seeds and let splutter. Add the curry leaves, ginger-garlic paste and the chopped onions and salt to taste.
• Cook until onions are transparent.
• Add the left over turmeric and the cumin, red chilli powder and coriander powder, fry for a minute. You’ll get the nice aroma of spices and ginger-garlic now.
• Add the chopped tomato, and fry until tomato starts leaving water.
• Add 3 cups of water.
• When water starts boiling, pop in the fish,the slit green chilli, give it a good stir, and cook covered for 1-2 minutes.
• Turn off the heat and add the chopped coriander.

Ingredients:

• 600g potatoes , quartered if large
• ½ tsp cumin seeds
• 2 spring onions , finely chopped
• 1 red chilli , deseeded and finely chopped
• 2 tbsp chopped coriander
• 1 egg , beaten
• 100g cooked leftover salmon fish , flaked into large pieces
  plain flour , for coating
• 25g butter and 1 tbsp sunflower oil

Method:

• Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan.
• When soft, drain the potatoes, return to the saucepan,
  add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well.
• When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon.
• Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
• In the frying pan, melt the butter with the oil.
• Fry the cakes for about 2 mins each side until golden.
• Serve with the mango chutney and some salad leaves.