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


Method


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.

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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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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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Mixed Vegetable Pickle

A carrot
1 cup of cauliflower florets
1 green pepper
1 large onion slice (or 6 shallots peeled, cut into quarters)
November 2 teaspoon mustard seed
4 cloves garlic peeled
2cm piece of ginger is finely chopped

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Masala Beans Curry

CURRY450 g frozen peas and fresh beans Marsala (if you are using fresh beans, sliced ​​finely)
3 tablespoons oil 1 teaspoon mustard seed
Fenugreek seeds 1 teaspoon dried red pepper 2 (optional)
4 curry leaves broken or almost 3

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Aasmi

Ingredients - [8-10 Portions]

225	g	Rice floor
1	Cup	Thick coconut milk
1	Cup	Light coconut milk
1/2	Tablespoon	Salt
		Oil for frying
		A handful of “dhoul kurundu” leaves (cinnamon  leaves)

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Kokis

ingredients 

800	g	Rice floor (i.e 800g raw rice pounded)
		Thick milk of 1 large coconut
2		Eggs
5-6	Desert Spoons	Salt Water
3/4	Bottle	Coconut or Vegetable Oil

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Oil cake (konda kevum)

ingredients 
           

1  measure	Rice-floor
1/4 measure	Coconut syrup
	Salt
	Oil for frying

The floor must be very finely sieved. Put it into a ball add syrup and mix well together adding a little salt and little hot water, if the batter is too thick. If not sure of the consistency it is best to fry a Kavum and see whether it is right before adding the water. Keep ready a deep found-bottom pan of boiling coconut or

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Roti

Ingredients 

400	g	Raw American flour
1/2		Coconut scraped (1 1/2 Cup of dedicated coconut)
3	Teaspoon	Salt water
1	Cup	Called water
6		Small red onions sliced
2		Dry chillies
3-4	Teaspoon	Margarine or oil Method

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Fried Rice

Ingredients - [8 portions] 

1	Kg	Samba rice
500	g	Small prawns (shelled and boiled)
2		Eggs
50	g	Bombay onions(chopped)
125	g	Coarsely shredded carrot
100	g	Finely shredded leeks
100	g	Finely shredded cabbage

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Watalappan

Ingradients

5		Eggs
250	g	Jaggery (Hakuru)
200	ml	Condenced milk
50	ml	Fresh milk
	pinch of	Cardamom powder
	pinch of	Cinnamon ground
	pinch of	Nutmeg powder
	1/4	Vanilla Essence
		Cashew for decoration

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Hot and spicy stir fry chicken - Devil chicken

Ingredients

250	g	Chicken breasts
1		Medium size hot pepper or capsicum
1		Medium size red onion

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Kiribath (Milk rice)

Wash the rice and place it in a medium saucepan with water & salt. Bring it to boil in medium heat. Cover the saucepan and cook till the rice is soft and the water is absorbed.
Do not burn the rice.

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