Very simple to cook.
Basmati rice 2 cups, cooked in 4 cups of water with salt to taste, care should be taken not to overcook the rice.
Coconut oil 2 tbsp., cumin seeds 2 tsp., lime juice 1/4 cup, salt to taste, frozen green peas 1 cup, spring onion chopped 1/2 cup.
Heat oil in a wok drop in cumin seeds, allow to splatter, add frozen green peas, allow to cook, add lime juice, spring onion and salt to taste, mix and add rice and combine well.
Salmon in tamarind and tomato
Salmon fillets 500 grams, cut into medium pieces, tamarind concentrate 1 tsp., tomato 1, onion small 1, both chopped, garlic ginger paste 2 tsp., salt to taste, coconut oil 2 tbsp., bird's chilly 3, curry leaf a sprig, paprika powder 2 tsp., coriander powder 2 tsp., hing 1/4 tsp.
Heat oil in wok, drop in curry leaf and onion, add salt, sauté till tender, add tomato, garlic ginger paste, sauté till tomato is cooked, add tamarind, curry powders, sauté for 30 seconds, add a cup of boiling water, allow to boil, add fish pieces, bird's chilly and allow to cook. Add more water to reach your consistency. Adjust salt. Ready to serve.
Serve rice and fish with papadum and your pickle.