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.

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.

Ingredients:

• 1 tbsp vegetable oil
• 1 fat garlic clove , finely grated until it resembles a paste
• 4 skinless sustainable white fish fillets, about 140g each
• 5 tbsp lime juice

For the powder:

• 100g cashews
• 4 mild red chillies
• 6 fat garlic cloves , peeled
• thumb-tip-size piece fresh root ginger , roughly chopped
• 1 tbsp cumin powder
• 2 tbsp vegetable oil

Method:

• Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice.
• Season, then marinate for 20-30 mins.
• Heat oven to 190C/170C fan/gas 5.
• Whizz together the powder ingredients and the remaining lime juice to make a rough paste.
• Pat the fish fillets dry with some kitchen paper,
• then press a quarter of the powser onto each fillet.
• Lift onto an oiled baking tray,
• then roast for 12-15 mins until cooked through.

Ingredients:

• Dried fish (Anchovies)or Nethili – 30-40 (you can use any kind of dried fish of your fish)
• Shallot onion chopped-10
• Chilly powder – 1 tbsp
• Corriander powder -1 tbsp
• Tamarind paste- 1/2 tbsp
• Salt for taste
• Coriander leaves to garnish

Method:

• Soak the dried fish in hot water for 10 mins. Remove the head and clean it and waste it .
• Now add 2tbsp of oil in a pan, add the chopped onions.Once the onion in done add the chopped tomato.
• Allow it to mash well, now add the chilly and the corriander powder. Allow it to cook till the oil seperates from the masala.
• Now add the tamarind extract and finally add the dried fish and salt.
• Cook everything together for 10mins.Once you see the oil coming out from this mixture add the coriander leaves and serve hot.

Ingredients:

• Small dry fish(karuvadu) – (5-10 ), cleaned and washed
• Tamarind – big lemon size, soaked
• sesame oil or any oil – 3 tsp
• Curryleaves few
• Corriander powder -3 tsp
• chilli powder – 1 tsp (or more)
• Turmeric powder – 1/4 tsp
• Salt

Vegetables

• Bringal /indian egg plant -2 (chop lengthwise)
• Mochaikottai- 1 cup pressure cooked
• Drumstick – 4 or 5 small pieces
• (All the three used will give you more taste and flavour is you don’t have something then you leave that and add the others)
• For Grinding
• Medium size Onion(chopped ) – 1 (3/4 th for grinding and 1/4 th for tempering)
• Garlic cloves – 2
• Medium size Tomatoes – 1( chopped )
• Sombu/ big zeera – 1/2 tsp

Method:

• Heat 1 tsp oil in a pan . Fry all the items listed in for Grinding.Then grind it well into smooth paste.
• Heat 2tsp of oil in pan . Add mustard seeds and splutter. Then add curry leaves,1/4th onion,and all the vegetables and also the dried fish. Fry them all well.
• Add chilli powder,corriander powder and turmeric powder. Add little water and salt. Let it cook.
• Extract thick juice from the tamarind and add that .
• Cook in medium heat atleast for 15 -20 mins.
• Slow cook for more time add the taste.