" me n my apron "

Ingredients:
Fish                    -500gm
(I used King fish)
Chilli powder       -5 tbsp
(I used Kashmiri chilli powder)
Green chillies        -10nos
Garlic cloves         - 15
Ginger                   - 1piece
Turmeric powder   -1/2 tsp
Musturd seeds       -1/2 tsp
Fenugreek seeds    -1/4 tsp(uluva)
Fenugreek powder -a pinch
Oil                         - 1/2 cup

Vinegar                  -3/4 cup
Salt as required

Oil for frying

Method:
.Wash and cut fish into small pieces and marinate it with turmeric powder,2 tbsp chilli powder and salt.Shallow fry it and keep aside .
.Chop half of the ginger into small pieces and keep aside.Make a paste of the other half and 7-8 pieces of garlic cloves.
.Heat oil in a thick bottom pan.Splutter musturd seeds.Saute fenugreek seeds with this.Add ginger and garlic paste and saute again.Now add the chopped green chillies,chopped ginger pieces and remaining garlic
cloves.Along with that add the remaining chilli powder,salt and a pinch of fenugreek powder.Saute well .Now add the fish pieces and mix it well.Switch off the fire andpour vinegar to this.
.Allow it to cool .Transfer it to a dry bottle and store.

Ingredients:
Fish                         - 1 whole fleshy fish cleaned
Ginger-garlic paste   - 1 tsp
Chilli powder           - 1 1/2 tsp
Turmeric powder     - 1/2 tsp
Fennel Powder        - 1/2 tsp
Shallots                    - 2
Pepper powder        - 1/2 tsp
Maida Flour             - 1/4 tsp
Lemon                     - 1
Curry leaves             -5-6 leaves
Salt as required

Method:
. Clean  fish thoroughly  and prick with  a fork to make long cuts on both sides.
. Marinate  the fish with ginger garlic paste ,1 tsp lemon juice and salt for 10 mins.
. Make a  fine paste of chilli powder,turmeric powder,fennel powder,shallots , curry leaves ,pepper powder and maida flour in a mixi using little water as required.

. Marinate the fish again with the paste made and keep it for half an hour.
If you are using a conventional oven,
. Preheat the oven to 450 degree fahrenheit.Keep the fish peice in an oil greased oven-safe pan or a foil paper and keep it in the middle rack and bake it about 10- 15 minutes ,until your fish flakes easily with a fork.
If you are using a microwave having grilling button,
Keep the fish in the turnable microwave tray and grill it according to the microwave manual.

Serve with sliced onion,cucumber and sliced lemon pieces.

Ingredients:

White fish sliced  - 1/2kg 
Coconut grated   - 11/2cup(fresh)
Chilli powder      - 1 tbsp(heapful)
Turmeric powder- 1/4 tsp
Cocum               - 3 piece
Green chilli         - 1(slited)
Garlic                 -2 cloves(chopped)

Ginger                - a small piece(chopped)
Shallots              - 4
Fenugreek          -1/4 tsp
Curry leaves       - a string
Coconut oil as required
Salt to taste

Method:
.Soak cocum in 1/2cup water.
.Heat a pan.Put fresh coconut grated,shallots and saute it for sometime till the coconut turns dry(the colour will change to light brown).After that add chilli powder and turmeric powder.Saute it for 2-3times again on low flame. (If you are using designated coconut,you can add coconut, chilli powder,turmeric powder and shallots together to the pan and saute)Remove fire.Allow it to cool .
.Grind it to a fine paste without water.This paste,if you prepare in bulk,you can keep in the freezer for future use.
.Pour this  paste with some water to the pot for preparing fish curry(preferably mud pot ).To this add cocum,green chilli,ginger ,garlic and salt and allow it to boil on medium flame.When it boils ,add fish and turn into low flame and cook until its done.
.For seasoning,in another small pan heat coconut oil, add fenugreek seeds and curry leaves and saute it.Pour this over the fish curry.
Note:
If you dont like cocum taste,you can use slices of one skin peeled,half-ripe mango.
When cooking fish curry in mud pot(mun chatti) for the first time,frequently check to see there is sufficient liquid in the pot so that the fish does not stick to the pot.

Ingredients:
Kozhuva(natholi)        -1/4 kg
Ginger                        - 1tsp chopped
Garlic                         - 1tsp chopped
Green Chillies             - 2-3
Grated coconut          - 1/4 cup
Cocum (kudampuli)    - 1 small piece








                          Or
Tamarind paste         - 1/2 tsp
Turmeric powder      - 1/2 tsp
Oil(preferably coconut oil) as required

Method:


Dip cocum in warm water.Crush grated coconut,green chillies,ginger ,garlic together in the food processor for a sec.Mix together the cleaned kozhuva(anchovies),coconut masala,turmeric powder,cocum(taken from water) together.Cook this in a vessel with one cup of water on a medium flame until most of the water evaporated.Pour 1/2 tsp of coconut oil over this and remove from fire.Serve with rice.

Nadi,this is for you!!!
                                       
Ingredients:
Carrot                    - 1/4 cup shredded
Mayonnaise            - 1/2 cup
Pepper powder       - 1/2 tsp
Onion                     - 2 tbsp (chopped)
8 slices of whole bread.
Method:

Fish Fillets(with bone removed.)              -1/2pound(1/4 kg)
Turmeric powder                                    -1/4 tsp
Vinegar                                                   -1/2tbsp
Pepper Powder                                       -1 tsp
Onion (chopped finely)                            -1
Curry leaves(chopped)                             -1 sprig
Egg                                                          -1
Potato (boiled)                                         -2
Garam masala                                         -1/2 tsp
Bread crumbs                                           -1 cup
Oil                                                            -1 tbsp

Procedure:
Cut the brown sides from the bread.keep the fish filling to this and roll it.