SQUID FISH CURRY

INGREDIENTS

squid - 1 kg

coconut - 1 cup

chilly powder - 1 teaspoon

jeera powder - 2 teaspoons

turmeric powder - 1 teaspoon

tomato - 1

tamarind juice - 1/2 cup

green chilly - 3 or 4 (slit in lengthwise)

ginger - 1/2 inch

garlic - 1

salt - as per taste

For seasoning

oil - 1 tablespoon

shallots - 1

mustard - few

curry leaves - few

Method

Clean the fish and cut it into 2 pieces. Grind the coconut with ginger,garlic,chilly, jeera and turmeric powder.

In a kadai pour the grind masalas. Add the tamarind juice and mix well. Put the squid and mix it. Add the green chilly and chopped tomato. Add salt

keep the mixture in thick gravy because squid will have lot of waters. once u bring to cook the water will come out.

Cook for 15 to 20 minutes . Season it. Tasty squid curry is ready.

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

CHICKEN LIVER MASALA

INGREDIENTS

chicken liver - 300g
onion - 1 (big)
tomato - 1 (big)
chilly powder - 1 teaspoon
pepper powder - 1 teaspoon
fennel seeds - 11/2 teaspoons
turmeric powder - 11/2 teaspoons
garam masala - 1 teaspoon
green chilly - 2
ginger garlic paste - 11/2 teaspoons
coriander leaves - few
curry leaves - few
salt - as per taste
oil -3 tablespoons


METHOD

Chop the onion, green chilly and tomato. keep it aside.

clean the liver and keep it aside

Heat the oil in a kadai and When it is hot add chopped onion and fry till it is golden brown. Add garam masala and fry for 1 minute. Add tomato and fry for a while. Add ginger garlic paste and fry for 1 minute. Then add chilly, pepper, tumeric powder and fry for 2 minutes. Then add the liver and salt. Mix it together. Reduce the flame and close the lid. No need to add water. For every minute open the lid and stir it. When it is cooked add fennel seeds,green chilly and mix well. Remove from the stove and garnish with coriander and curry leaves. Ready to eat.

Good combination for all kinds of sadam.

CHICKEN/ GOAT LIVER FRY

INGREDIENTS

liver - 300g
chilly powder - 1 teaspoon
pepper powder - 11/2 teaspoons
fennel powder - 11/2 teaspoons
turmeric powder - 11/2 teaspoons
ginger garlic paste - 11/2 teaspoons
garam masala - 1 teaspoon
curd - 1 tablespoon
onion - 1 (small)
coriander leaves - few
curry leaves - few
salt - as per taste
oil - to fry
lime juice - 1/2 teaspoon

METHOD

Chop the onion and curry leaves. keep it aside.

Clean the liver and add all the masala powders. Add ginger garlic paste, garam masala, salt and mix well. Then add curd, chopped onion and curry leaves. Keep it for one hour.

Heat the oil in a kadai and When it is hot add a handfull of liver. Keep the fire in sim. Fry till it become golden brown. Remove from the oil and garnish with coriander and curry leaves.

If you want you can add lime juice.If it is goat liver you should cut into small pieces.

You can increase or decrease the pepper powder according to your taste. Good combination for sambar rice, curd rice and hot drinks.

CRAB FRY

INGREDIENTS


crab - 3 (medium size)
chilly powder - 2 teaspoons
pepper powder - 1 teaspoon
jeera powder - 11/2 teaspoons
turmeric powder - 1 teaspoon
salt - as per taste
oil - for deep fry


METHOD


Clean the crab and mix all the masalas with it. There must be some water so no need to add water. Keep it for an hour. In a kadai pour oil and when it is hot deep fry the crab. Ready to eat.