1. Step 1

   Chop the Onion and ginger into thin slices. Split open the green chilies. Soak tamarind in 1 cup of warm water and squeeze the juice. Using the ingredients from “To make a thick paste” make a thick paste. Clean the fish and marinate it with the part of the thick paste made above.

2. Step 2

   Heat coconut oil in the non-stick pan. When hot, add curry leaves, onion, green chili and ginger. Let it fry till the onion turns golden brown. Add the remaining thick paste and fry for 2 min. Keep stirring to avoid burning.

3. Step 3

   Add the marinated fish with the tamarind juice. Mix gently and allow it to cook till the raw smell of tamarind paste leaves for about 5 min.

4. Step 4

   Add the coconut milk and allow it to boil for 5 more mins. Let it sit for 30 mins for the fish to absorb the sauce.

1. Step 1

   Clean the shrimp, remove tails, head and devein, wash throughly. Cut into very small pieces. Marinate Prawn with the items given in “To Marinate” Section for 1 hr. Finely chop ginger and garlic. Chop the Spring Onion.

2. Step 2

   In a pan heat Oil, when hot add Onion. Fry till onion turns brown. Add green chili and the Marinated Prawn and fry in high flame. Stir often to aviod burn. Fry till the water is evaporated and the shrimp is cooked. Add the Spring Onion at the end.

1. Step 1

   Soak rice for 30 min, wash it thoroughly and drain the water. Clean the shrimp, remove tails, head and devein, wash throughly. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.

2. Step 2

   In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.

3. Step 3

   Add the Shrimp and fry for until it’s cooked in the oil. Water released from the shrimp is good enough to cook it. Add the turmeric, biryani masala powder, yogurt, coconut milk and water. Add the rice and mix well for 2 min in Medium flame. Check for salt. Add ghee and mix well.

4. Step 4

   Close the cooker lid and pressure cook for 2 whistles and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashew nuts.

1. Step 1

   Wash fish in water with 1tsp of vinegar. Mix turmeric, salt and marinate it for 30 min. Soak tamarind in water for 30 min and extract them to a thick juice to 1 cup. Chop the onions and tomatoes.

2. Step 2

   In a pan heat oil and Mustard,Cumin. When mustard crackles add Fenugreek, Red Chili, Green Chili, Curry Leaves. Fry for 1 min. Add the chopped Onion and fry till translucent. Add Ginger Garlic Paste and fry till the raw smell leaves. Add the Tomato and cook till mushy. Add Red Chili Powder, Coriander Powder, Turmeric, Salt. Fry for a min. Add tamarind juice and allow it to boil for 3 min. Add fish at the end and leave for 3 min. Add coriander leaves and switch off.

Directions:

1. Step 1

   Clean the Shrimp, cut the head, tails and devein. Chop the onion and tomato. Split open green chilies. Chop Coriander Leaves. .

2. Step 2

   In a pan, heat oil. When hot, add Onion saute well till it becomes golden brown. Add Ginger Garlic paste, Curry Leaves and fry till the raw smell leaves. Add the tomatoes, Green Chili and cook till oil separates. i.e. till all the water is evaporated. Add Cumin Powder, Coriander Powder, Red Chili Powder, Garam Masala, Turmeric Powder, salt and fry for 2 minutes.

3. Step 3

   Add the shrimp and allow it to cook till all the water is evaporated, approximately 10 min. Add Coriander Leaves.

1. Step 1

   Clean the Shrimp ( Remove the tail, head and devein ). Chop Onion. Split open green Chili.

2. Step 2

   Heat a wide open non stick pan, add oil. When hot, add mustard seeds. When Mustard seed Splutters add cumin seeds & red chillies. Fry for 10 sec. Add chopped onion coconut powder and saute well . Add green chillies, salt, curry leaves saute well on medium flame. Add ginger garlic paste, turmeric powder, coriander powder, yogurt, red chili powder. Mix well till the mixture dries and oil separates. Drain the water & add the shrimp to the masala. Mix well & cook slowly till the water from shrimp has been evaporated and the mixture is dried. Sprinkle some pepper powder and Garnish it with chopped coriander leaves & lemon juice.

Masala Prep:

1. Step 1

   Clean fish with curd first and then with water. Grind Mustard in Mixi, adding little by little water and grind it to fine foam like paste. Mix all other ingredient with it and apply on fish to cover it with paste. Allow the fish to marinate for 30 min to 1 hr.

2. Step 2

   In a non stick dosa pan , pour 3 tsp of oil and fry the fish on both the sides. Fry till it becomes brown color.