Fish Curry with Chillies

Ingredients 

500	g	Fish (Tuna, Boita, Kellawalla,   Atawalla)
1/4	Teaspoon	Turmeric powder
1	Dessert Spoon	Raw Chille powder
1	Dessert Spoon	Roasted mixed chillie powder
1	Dessert Spoon	Roasted mixed curry powder
1/4		Big Red onion sliced
2		Green chillies sliced
1	Teaspoon	Vinegar(optional)
3	Pieces	Goraka (finely chopped or smashed) (Can use Tamarind instead
1/2	Teaspoon	Cinnamon
1/2	Teaspoon	Ginger (finely chopped)
2	Teaspoon	Garlic (finely chopped)
1 1/2	Teaspoon	Salt
2-3		Spring curry leaves
2	Teaspoon	Oil (Coconut oil)
1/4		Lime
1 1/2	Cup	Water Method 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

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Brinjal (Eggplant) and Capsicum Curry

Ingredients

 

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   Method   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.

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Sweet Pumpkin Curry (Wattakka)

500	g	Pumpkin
1	Teaspoon	Salt
1/4	Teaspoon	Saffron powder
1/2		Big red onion chopped
2		Green chillies sliced
2		Garlic bulbs chopped
1	Teaspoon	Ground pepper
1	Cup	Water
1		Spring curry leaves
2	Tablespoon	Curry powder (slightly roasted)
1	Tablespoon	Chillie powder (slightly roasted)
1	Teaspoon	Ground mustard
1	Cup	Thick coconut milk
2	Dessertspoon	Scraped coconut (desiccated coconut) (Slightly roasted and ground)
1	Dessertspoon	Raw rice (slightly roasted and ground)

 

Method

 

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.

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Gotukola Kenda (Soup)

Ingredients 

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

Method


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.

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