CHILLY FISH CURRY

Ingredients

* fish - 6 pieces
* chilly powder - 2 teaspoons
* jeera powder - 1 teaspoon
* turmeric powder - 1 teaspoon
* salt - to taste
* tamarind juice - 3 tablespoons
* tomato - 1 (small)
* green chilly - 2
* coriander leaves - for garnishing



Method



Clean the fish and keep it in a kadai. Add chilly powder, jeera powder, turmeric powder, salt and tamarind juice and mix it with enough water. Add chopped tomato and green chilly. Bring to cook for about 10 to 15 minutes. Remove from the stove. Garnish with coriander leaves.



Good side dish for curd rice, sambar rice and rasam rice.



Fish use for this curry batu, thamban, kampong, Anchovies.

CHILLY BITTERGOURD MASIYAL

Ingredients

bittergourd - 2 (medium size)

chilly powder - 2 teaspoon

onion - 1 (medium size)

tomato - 1 (big)

salt - to taste

oil - 3 tablespoon

Method

Chop the onion and tomato. keep it seperately.

wash the bittergourd and remove all the seeds. chop it and keep seperately.

In a kadai pour the oil. when it is hot add onion and fry for a while. Then add the bittergourd and fry till it change the colours. Add chilly powder and fry for a while and add tomato and salt. Fry till the oil comes out.

It goes well with sambar rice and curd rice.

Lime Carrot kootu

INGREDIENTS

carrot - 2
lime juice - 1 tablespoon
shallots (sambar onion) - 2
coriander leaves - few
green chillies - 2
salt - as per taste


METHOD

Chop the shallots finely and cut the green chillies into small pieces.

In a vessels put the carrot gratings and add the shallots, green chillies, coriander leaves, lime juice, salt and mix together. No need to cook. Lime carrot kootu is ready to eat.

Good combination for sambar and curd rice