Kappa Vevichathu with Hamour Fish Head Curry

Ingredients:
Kappa /Tapiocca: 1 kg
Grated Coconut: 3/4 cup
Green Chillies: 4-5 nos
Shallots: 4-5 pcs
Garlic: 1 pc
Curry Leaves: 1 spring
Salt: 2 tsp
Turmeric powder: 1/2 tsp

Method:
Clean and cut the kappa into small pieces. Cook the kappa with enough water and salt. Drain the excess water and keep it aside. Grind together grated coconut, shallots turmeric powder, curry leaves and garlic. Make a small well in the centre of the cooked kappa and put the coconut mixture. Cover and cook for 5-6 minutes in low flame. Remove from fire. Mix kappa using a wooden spatula. Serve hot with fish curry

Ingredients:
Fish: 1 kg
Ginger crushed: 2 tbsp
Garlic crushed: 2 tbsp
Shallots: 1/4 cup
Chilly powder: 3 tbsp
Turmeric powder: 1 tsp
Coriander Powder: 1 tbsp
Fenugreek powder: 1 1/2 tsp
Cocum/Kudampuli: 3 to 4 pieces
Tomato paste: 1 1/2 tbsp
Curry leaves: 3 spring
Mustard seeds: 1 tsp
Water: 1 1/2 cup
Salt: to taste
Oil

Method:
Wash and clean the fish. Soak Kudampuli in half cup of water and keep it aside. Heat oil in a manchatti/pan, add mustard. Allow it to splutter, add curry leaves, shallots, ginger and garlic. Saute untill it turns golden color. Add tomato paste, saute well til the raw smell goes. Then add chilly powder, coriander powder, fenugreek powder and turmeric powder, saute for 2-3 minutes. Now add the Kudampuli along with water and salt. Allow it to boil, add the fish head pieces to the boiling masala . Cover and cook on a medium flame for 15-20 or till done. Remove from heat and add 1 tbsp coconut oil over the curry. Add some curry leaves. Keep covered for 1 hr. Serve with Kappa vevichathu.

Thenga aracha Chemmeen Curry

Ingredients:
Prawns: 1 cup
Grated coconut: 1 1/2 cup
Small onion: 1/2 cup
Green chilly: 2 – 3 pcs
Tomato: 1 small
Crushed Garlic : 1 tbsp
Crushed Ginger : 1 tbsp
Turmeric Powder: 1/2 tsp
Chilly Powder: 1 tbsp
Mustard Seeds: 1 tsp
Cocum/Kudampuli: 1 pcs
Curry Leaves: 1 spring
Red chilli flakes: 2-3 pcs
Fenugreek seeds/uluva: 1/2 tsp
Oil:
Salt: to taste
Water: 1 cup

Method:
Clean prawns. Soak kudampuli in 1/2 cup water. Mix  prawns, small onion, tomato, green chilly, garlic, ginger, chilly powder, turmeric powder, salt and cocum in a manchatti/pan. Pour 1/2 cup water to this. Cover and cook for 05-06 on medium flame. Grind coconut to a smooth paste. Pour this grinded paste to the prawns. Allow it to boil in low flame for 5 minutes. Remove from fire. Heat oil in another pan, splutter mustard seeds and fengreek seeds, add curry leaves, red chilli flakes, small onion. Pour this seasoning over the curry. Serve hot

Mutton Peralan

Ingredients:
Mutton: 1 kg
Onion: 3 medium
Ginger: 1 tbsp
Garlic: 1 tbsp
Green Chilly slitted: 3-4 Nos
Tomato: 1 medium
Fennel powder: 1/4 tbsp
Pepper powder: 1 1/4 tbsp
Coriander powder: 1 1/2 tbsp
Garam masala powder: 2 tsp
Turmeric powder: 1tsp
Coconut milk thin : 1/2 cup
Coconut milk thick: 1 cup
Salt : to taste
Coriander leaves: 1 tbsp
Curry leaves: 2 springs
Vinegar: 1/2 tbsp
Oil

Method:
Clean mutton with 1/2 tbsp vinegar and 1 tsp turmeric powder, keep it aside. Heat oil in a pan, add onion, ginger, garlic, green chillies and curry leaves, saute till they become translucent. Add chopped tomato and saute well. Add coriander powder, turmeric powder, fennel seed powder, garam masala powder and pepper powder. Saute until the raw smell goes, add Mutton pieces. Stir well. Cover and cook for 5 minutes in low flame. Then add thin coconut milk. Close the lid and cook in medium flame till soft. Remove lid and add thick coconut milk, cook for another 5 minutes in low flame. Remove from fire and transfer to a serving bowl. Garnish with coriander leaves. Serve hot with palappam, vellayappam, bread or idiyappam

Fish Masala/Fish Puttu

Ingredients:
Tuna: 1/4 kg
Onion Chopped: 2 medium
Turmeric powder: 1/4 tsp
Chilly powder: 1/4 tbsp
Coriander powder: 1/2 tbsp
Black pepper powder: 1 tsp
Fennel seed powder: 1/2 tsp
Green chilli: 3 Nos
Ginger chopped: 1/4 tbsp
Garlic chopped: 1/4 tbsp
Oil:
Curry leaves: 
Salt: to taste
Water: 1/2 cup

Method: 
Clean and cut the fish into small pieces.
Boil the fish with enough water, add salt and turmeric powder.
Cover and cook for 10 minutes or till soft.
Remove bones of the fish. Mash well with spoon, keep aside.
Heat oil in a pan, garlic, ginger, curry leaves and green chilli, Sauté for few minutes.
Add onion, fry till golden color.
Add chilly powder, coriander powder, black pepper powder, turmeric powder, fennel seed powder and salt. Saute until the raw smell goes.
Add the fish, cover and cook the fish in low flame for at least 10-12 minutes.
Remove from fire and serve hot with rice or chappathi.