Salt to taste

Method:-In a saucepan heat 5 tbsp. of oil and add curry leaves, cumin , mustard and asafetida and fry till the mustard seeds start to splutter then add the onions and fry till they are golden in color. Then add the tomatoes and fry well till they become mushy and soft. Now add ginger garlic paste & green chilies and fry for a minute add 2tbsp. of water and fry. Now add chili powder, coriander powder & salt and fry well till oil starts to seep through the masala .Now add to the above fish pieces and gently mix them around. Let it cook for a minute then add the water, sugar and tamarind extract. Cook on medium heat till the fish is done stirring occasionally(Be very gentle while stirring). When done, let the sauce thicken a bit i.e. until you see oil seeping onto the top of the sauce. Check for salt and spice and garnish with coriander leaves. Serve with white rice. For best results cook a day ahead than required and eat the next day.

Coriander Leaves to garnish

Method:-In a saucepan heat 5 tbsp. of oil and add curry leaves, cumin , mustard and asafetida and fry till the mustard seeds start to splutter then add ginger garlic and fry for a minute. Then add green chilies, Salt, Turmeric, Coriander powder & shrimp and stir for minutes on heat medium heat. Then add coconut milk and cook on medium heat for 15--20 minutes. When the sauce thickens, Garnish with coriander leaves and dish it. Serve with white rice.

Salt to taste

Method:-Dry roast chilies, coconut, mustard seeds and onion and grind them to a fine paste. In a saucepan / wok heat 5tbsp. Of oil and fry curry leaves and the ground paste. Cover with a splatter guard and fry till the mixture turns golden in color. Then add tomatoes, ginger and garlic & fry until the raw smell disappears. Now add turmeric, coriander, and chili powder and fry until oil seeps through the gravy. Add the salt and hot water. Bring to a boil and add prawns and mix well. Cook for 5-10 minutes or until the prawns are cooked all the way and the sauce thickens. Do not overcook that will make the prawns hard. Garnish with coriander leaves & serves hot.

oil for frying

Method:-In a shallow bowl place the fish pieces and add all the above ingredients except oil and rub well into each piece. Let it sit aside for 10-15 minutes. Heat oil in a frying pan to a depth of about ½". Wait until its really hot then add the fish pieces try frying 2 or 3 at a time depending on the size of the pan, fry until crisp and golden in color. Drain the fried fish on to a paper napkin in order to remove any excess fat. Serve with the lime wedges along with rice and rasam / sambar .

Salt to taste

Method:-Clean the crabs thoroughly and divide each into four . If using claws beak them into smaller pieces and slightly crack them with a cracker. In a pan heat 5 tbsp. of oil and fry onion till golden in color then add garlic, ginger, tomatoes and green chilies and fry until oil seeps through the gravy. Then add garam masala, coriander powder & chili powder and fry for another minute. Now add the crab pieces to the above gravy and ½ cup of water and cook on medium-heat until the crabs are cooked for about 15min. The sauce should be thick if not then on high heat evaporate any excess liquid. Garnish with coriander leaves and serve with white rice.

Oil

Method:-In a sauce pan add 5 tbsp. Of oil and heat when oil is hot add Asafetida, Curry Leaves, dry red chilies, , fennel seeds ,cumin seeds, mustard seeds and fry till mustard seeds start to splutter then and onions and fry till onions turn golden in color then to it add Tomatoes and fry till tomatoes become soft like a paste. Now add the ginger garlic paste and fry well with 4 tbsp. Of water for 2 minutes then add to it Coconut milk and fry well till oil seeps through the masala. Now add cumin powder, chili powder, garam masala , Saunf powder, coriander powder and salt and mix well don't over fry. Then add well washed fish pieces to the above masala & mix gently & fry for 5 min. Then add ½ bunch of cilantro/Coriander chopped and ½ cup of water. Cover and cook for 5-6 min on medium heat or until the fish is cooked. Garnish with remaining freshly chopped coriander and dish it. Serve hot with white/Jeera Rice.

Coriander leaves to garnish

Method:-Grind Onions, green chilies, Coconut & cinnamon to a fine paste. Now heat a sauce pan with 4 tbsp. of oil and fry cumin seeds till they start to splutter then add the above ground paste & cover with a lid & fry till the paste turns golden brown in color. Then add salt, chili powder, Turmeric . Then add ¼cup of water and let the masala fry until oil starts to see through the gravy. Now add the shrimp and fry for a minute or 2. Then add the remaining water and cook till the shrimp are done. When done garnish with coriander leaves and serve with white rice.

Fresh Coriander leaves & lime wedges to garnish

Method:-Clean and cut the fish fillet into 2 equal parts. (You can remove the skin if you desire). Then in a bowl mix yogurt/buttermilk, lemon juice , crushed garlic, Coriander powder, chili powder, cumin powder, turmeric powder & salt and mix well. Add fish pieces to the above mixture and apply well and let it rest for 3-4hrs.

You can either grill the fish fillets till they are done on both the sides or bake them in an oven until they are done on both the sides. (While grilling or baking brush the fish fillets slightly with butter/margarine half way through the cooking process). Garnish with coriander leaves and serve with lime wedges on the side.

Salt to taste

Method:In a sauce pan heat 4tbsp. of oil and fry cumin, mustard & red chilies until mustard seeds start to splutter. Now add onions and fry till they are translucent. Now add the tomatoes and fry until they are mushy and soft. Then add green chilies, Ginger & garlic paste and fry for couple of minutes if too dry add/sprinkle little water. Now add chili powder, salt, garam masala powder and fry for a minute then add the dried shrimp and fry for another 2minutes. Now add the egg plant/Brinjal pieces to the mixture and cover and cook till the vegetable is soft and mushy. Garnish with coriander leaves and serve with white rice

Salt to taste

Method:In a sauce pan/wok heat 4½ tbsp. of vegetable oil and fry curry leaves , green chilies and onions till onions become translucent in color. Then add ginger garlic paste and fry for a minute. Now add turmeric, little salt and cleaned shrimp . Mix well cover and cook on medium heat untill all liquid released by the shrimp is evaporated and oil should start to ooze from the sides. Then add the cut birakayi pieces and mix well. Cover again and cook untill all liquid released by the vegetable is evaporated and oil should again start to ooze from the sides of the curry. Now sprinkle the coriander powder. Check for salt and spice if spice is required add a little but of chilli powder according to your own taste. Finally garnish with corainder leaves before serving with white rice.

Variation: Can also use dried shrimp instead of fresh shrimp just make sure that the dried shrimp is soaked for 1/2 hr in hot water and cleaned before it is used and it should be cooked to softness in the curry ( if required add little water to cook the shrimp to softness) before the vegetable is added

Salt according to taste

Method:In a stock pot bring 3 cups of water to a boil add the cleaned fish pieces . Let it boil until the fish is cooked . Then transfer into a bowl with cold water and carefully remove the skins from fish pieces and discard them. Transfer the cleaned cooked fish pieces into a fresh cleaned bowl and shred them. Apply the ground paste to the fish pieces and mix well.

Variation:- If left over add 1 egg to the shark curry and grind into a fine paste in a blender . Then add some chopped onions, chilies & coriander leaves . Shape them into balls and deep-fry them in oil. Can be served as a snack with ketchup or you can have them along with sambar or rasam.

 Jumbo Shrimp – 1 lb (peeled, cleaned and de-veined)

Method:

After the above mixture has marinated enough mix well and now skewer them on to skewer rods alternating shrimp, cherry tomatoes, onion and bell pepper slices leaving 1” space in between each.

Grill on medium heat covered for 5 min on each side basting with melted butter on each side until done. Serve hot 

For garnish serve thin slices of onion & lemon wedges

Variation – Use Boneless Chicken pieces (2” * 2” pieces) – 25 nos instead of shrimp and increase cooking time to 7 min on each side 

Tip: - If using bamboo skewers soak them in water for 40 min before placing the meat on skewers.