Ingredients:

• 1/2 kg of tuna, including bones and head well cleaned and prepared
• 1 cup grated coconut
• 2 hot chillies, or depending how spicy you like your dish
• 10 pieces of baby shallots, keep a few shallots aside for frying
• 1 inch fresh ginger
• 3 cloves garlic
• 1/2 teaspoon turmeric powder
• 1 green mango cut into chunks
• 2 drumsticks cleaned and cut into 1 inch pieces
• a few curry leaves
• 1/2 a teaspoon of mustard seeds
• salt, as needed

Method:

• Put the grated coconut, chillies, shallots, ginger, garlic and the tumeric powder along with 1/2 a cup of water and blend once.
• Put this mixture in a heavy bottomed pan along with the mango and drumsticks, add a cup more of water and cook until the vegetables are cooked through.
• Add the fish and season with salt cover and cook till the fish is cooked,.
• Heat in a pan some oil put the mustard seeds and the curry leaves and shallots and fry until slightly brown and add to the avial.
• heck the seasonings and add more salt according to your taste

Ingredients:

• Fish – 1/2 lb
• All purpose flour( Maida ) – 2 tsp
• Grated red onion – 4 tsp
• Grated garlic – 2 tsp
• Ginger – 1 tsp
• Salt – 1/2 tsp
• Red chilly powder – 2 pinches
• Pepper – 1/2 tsp
• Oil to fry

Method:

• Clean fish and boil with some water.
• When the fish is half cooked, drain the water.
• Remove bones & mix well with all the ingredients.
• Make small balls like cutlets.
• Fry them.

Ingredients:

• Fish(Karimeen/Promphret/Chanad) 1/2 Kg
• Green chillies – 5 nos
• Onion – 1 no
• Tomato – 1 no
• Ginger paste – 1/2 tsp
• Garlic paste – 1/2 tsp
• Curry leaves – A few
• Tamarind(Puli) paste – 2 tsp
• Chilly powder – 1 1/2 tsp
• Coriander powder – 2 tsp
• Turmeric powder – 1 tsp
• Pepper powder – 2 tsp
• Salt – As reqd
• Coconut oil – 3 tsp

Method:

• Heat oil in a pan or a kadai.
• Add green chilly paste followed by grated onion, tomato, ginger paste, garlic paste, curry leaves, tamarind paste, chilly powder, coriander powder, turmeric powder and pepper powder.
• Saute well till onion and tomato blends well.
• Add salt and mix well.
• Add 1 1/2 cups of boiled water and allow it to boil.
• Allow it to boil for 2 – 3 mins.
• Add fish and cook for 5 mins.
• Top it with 1 tsp of coconut oil.
• Serve Hot with Rice.

Ingredients:

• 2 lbs of fish (any large variety you like)
• 1 tbsp of ginger paste
• 1 tbsp of garlic paste
• Salt/pepper to taste
• 2 tbsp of lemon juice
• 2 tbsp of red chilli powder
• ½ cup of all purpose flour
• 2 tbsp soya sauce
• Oil to deep fry

Method:

• Clean the fish and cut into fingers.
• Marinate the fish fingers in a mixture of ginger-garlic paste, salt,pepper and lemon juice for half an hour.
• Mix red chilli powder,soyasauce ,pepper, salt and all purpose flour.
• Remove the fish fingers from the first marinate and roll them in seasoned red chilli and flour mixture.
• Heat oil in a kadai and deep fry in hot oil till crisp and done.
• Remove onto an absorbent paper to remove excess oil and Serve hot with your favorite chutney.

Ingredients:

• Red onion – 1/2 of one or Shallots
• Dried anchovies( Nethili) – 1 cup
• Garlic pod – 1 no
• Shallots – 4 nos
• Dried chillies – 10 nos
• Garam Masala 2 tbsp
• Salt – 1/4 tsp
• Sugar – 1 tbsp

Method:

• Rinse the dried anchovies and drain the water.
• Fry the anchovies until they turn light brown and put aside.
• Pound the garam masala together with shallots, garlic, and deseeded dried chilies with a mortar and pestle.
• Slice the red onion into rings.
• Soak the tamarind pulp in water for 15 minutes.
• Squeeze the tamarind constantly to extract the flavor into the water.
• Drain the pulp and save the tamarind juice.
• Heat some oil in a pan and fry the spice paste until fragrant.
• Add in the onion rings.
• Add in the fish and stir well.
• Add tamarind juice, salt, and sugar.
• Simmer on low heat until the gravy thickens.
• Serve hot with rice.

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.