Friday, February 1, 2013
Kashmir chilly powder 1 tblspn,tumeric powder 1/4tspn,coriander powder 1/3tspn,
fenugreek powder 1/4tspn,salt to taste,curry leaf 1 sprig,coconut milk 1 cup,
coconut oil 2tspn,shallots 6,ginger 2inch piece,both finely chopped,green chilly
4,sliced,garlic 4 cloves,finely chopped,kudam puli 5 cloves,tomato 1,sliced.
Heat oil in wok,drop in shallots,ginger and garlic,saute till light brown,add curry
leaves ,curry powders,kudampuli and salt,stir for 30 secs,add 11/2 cups boiled water,add fish pieces,
allow to cook,add tomato and when cooked and gravy thickens add coconut milk,swirl the wok to spread milk evenly and allow to bubble nicely.
green chilly 4,sliced,cook the ingredients in little water adding enough salt.
Grated coconut 1/2cup,cumin seeds a pinch,shallots 2,
mustard seeds a pinch,grind the ingredients into fine paste.
Coconut oil 1 tspn,dried chilly 1,curry leaf 1 sprig,curd 11/2cups.
Heat oil in pan,drop in dried chilly,mustard seeds,allow to splatter,add curry leaf
and coconut mix ,stir for 30secs,add cooked jambakka,allow to bubble,add curd,
mix well,adjust salt ,just warm the mix and remove from flame.
garlic cloves 5,chopped,dried chilly,2.broken into pieces,mustard seeds a pinch,
salt to taste,curry leaf 1 sprig,coconut oil 2tblspn.
Heat oil in a pan,drop in dried chilly,mustard seeds,allow to splatter,add onion,curry leaf and
garlic saute till light brown,add chillies ,bindi and salt,saute till cooked.