Saturday, November 10, 2012

Spicy Fish Cutlets

one onion chopped fine
one tin Tuna
three medium size boiled potatoes 
two green chillies chopped fine
two teaspoons salt
one sprig curry leaves chopped fine
two teaspoons ground pepper
two springs of mint leaves chopped fine
one egg 
Oil for frying
two eggs beaten
Breadcrumbs for coating


Drain fish very thoroughly and get rid of any skin and flake the fish. Remove skin mash it well.
In a bowl mix together, the fish,chopped onions,potatoes, chopped green chillies, salt,chopped mint leaves, ground pepper and curry leaves and egg yolk.
Once it is mixed thoroughly, shape into balls, dip each ball in the beaten egg and then roll it in the bread crumbs.
Heat the oil in a deep saucepan. The oil should be very hot and then fry the koftas a few at a time quickly. When nicely browned lift them out with a slotted spoon and drain on absorbent paper and serve
you can eat with some tomato sos.good luck.

Monday, October 1, 2012

Fish Curry with Chillies


 500 gFish (Tuna, Boita, Kellawalla,   Atawalla)
 1/4 TeaspoonTurmeric powder
 1 Dessert SpoonRaw Chille powder
 1 Dessert SpoonRoasted mixed chillie powder
 1 Dessert SpoonRoasted mixed curry powder
 1/4 Big Red onion sliced
 2 Green chillies sliced
 1 TeaspoonVinegar(optional)
 3 PiecesGoraka (finely chopped or smashed) (Can use Tamarind instead
 1/2 TeaspoonCinnamon 
 1/2 TeaspoonGinger (finely chopped)
 2 TeaspoonGarlic (finely chopped)
 1 1/2 TeaspoonSalt
 2-3 Spring curry leaves
 2 TeaspoonOil (Coconut oil)
 1/4 Lime
 1 1/2 CupWater


Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes)

Mix water and all other ingredients other than oil and lime to make the fish curry mix.

Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling.

When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat
for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry.
Remove from the fire and add the lime juice.

Note: Instead of Goraka, Tamarind can be used. Or you can mix both Goraka and Tamarind for extra flovours

Brinjal (Eggplant) and Capsicum Curry

 250 g Brinjals
 250 g Capsicums
 1/2 Cup Coconut oil
 1 Teaspoon Roasted chilly and curry powder
 1 Teaspoon Raw chilly and curry powder
 1 Teaspoon Ground cumin seeds
 1 Teaspoon Maldive fish
 1/2 Teaspoon Turmeric powder
 2 Teaspoon Salt
 1 1/2 Cup Thick and thin coconut milk ( ½ of a big coconut)
 2  Green chillies sliced
 8  Small red onions sliced
 1  Sprig curry leave
 2 Teaspoon White vinegar
 1 Teaspoon Mustard seeds ground
 1 Teaspoon Roasted curry powder

Wash the Brinjals and Capsicums. Slit the Capsicums on a side. Cut the Brinjals length-wise in to about six or eight. Marinade in a little turmeric powder and 1 teaspoon of salt. (this is other than the ingredients mentioned in recipe).
Heat oil in a frying pan and fry the wedged Brinjals and Capsicums a little at a time.
Mix together all the other ingredients other than the roasted curry powder and coconut milk. Add 2 teaspoons of oil to a saucepan and temper the mixture. When slightly oily, stir and add the fried Brinjals and Capsicums and stir gently. Add coconut milk and cook for about two minutes longer. Remove from fire and add the roasted curry powder.

Sweet Pumpkin Curry (Wattakka)

500 g Pumpkin
 1 TeaspoonSalt
 1/4 TeaspoonSaffron powder
 1/2 Big red onion chopped
 2 Green chillies sliced
 2 Garlic bulbs chopped
 1 TeaspoonGround pepper
 1 CupWater
 1 Spring curry leaves
 2 TablespoonCurry powder (slightly roasted)
 1 TablespoonChillie powder (slightly roasted)
 1 TeaspoonGround mustard
 1 CupThick coconut milk
 2 DessertspoonScraped coconut (desiccated coconut) (Slightly roasted and ground)
 1 DessertspoonRaw rice (slightly roasted and ground)

Cut pumpkin into 1 1/2 inch cubes with skin on.
Place in spacious saucepan with all ingredients except for ground mustard seeds, ground rice and ground desiccated coconut.
Add the water cover and cook pumpkin till all water get absorbed.
Blend mustard seeds, desiccated coconut and grounded rice with coconut milk and add it to the pumpkin.
Simmer for a while without covering the saucepan.
Once curry get boiling remove curry from the fire.

Gotukola Kenda (Soup)


 1 Cup Red raw rice
 1 Cup Roughly chopped Gotu Kola
 3 Cups Coconut milk
 2 Cups Water
 1 Teaspoon Finely chopped ginger
 2 Bulbs Finely chopped garlic
 1 Teaspoon Lemon juice
 1 Teaspoon Salt


Wash Rice. Add salt and boil with water.
Crush Gotukola in a motor or blender using 1 cup of coconut milk.
When Rice is cooked, add 2 cups of coconut milk and mixed the ginger, garlic and Gotukola juice. Bring Kanda (soup) in to boil.
Add lemon juice for seasoning.

Serve plain or with Jaggery and roasted bread.

Thursday, May 24, 2012

String Hoppers

2 cups flour (rice flour and red flour mixed with steam)
1 teaspoon salt
300 ml of boiling water mixed with 50 ml of cold water

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