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Thanks for the recipe contributed by my friend Sumathi.
Prawns – 100 gm
Onion sliced – 1 no
Tomato – 1/2 piece
Turmeric powder – 1 tsp
Coriander leaves and curry leaves – to garnish
Mustard seed – 1 tsp
salt – to taste
Coconut – 1 1/2 cup
Red chillies – 10
Sombu ( Big jeera) – 2 tsp
Grind the above with little water
1. Heat oil in a pan, add 1 tsp of mustard seeds allow it to splatter.
2. Add the onions and curry leaves and let onion fry for about 2- 4 minutes until they are pale pink.
3. Then add the tomatoes and the grounded coconut paste along with little water.
4. Let the paste cook for about 10 minutes in low flame, add 1 tsp of turmeric powder and add salt.
5. Cook until oil suspends on top of the gravy.
6. Then add the prawns and cook for 5 – 6 minutes. Do not over cook.
7. Remove from the stove and garnish with coriander leaves.
Do not over cook the prawns as their texture and taste will change.
Recipe contributed by Sylvia.
Fish – 200 gms
Chilli powder – 3 tspn
Coriander powder – 1 tspn
Turmeric powder – ¼ tspn
Fenugreek seeds – ¼ tspn
Coconut Grated – 1 cup
Tamarind – size of 1 grape
Curry leaves and Coconut Oil – ½ tspn
1. Soak tamarind in half cup water.
2. Roast chilli powder, coriander powder and fenugreek for 10 sec.
3. Add turmeric powder and coconut. Grind to a smooth paste.
4. Add tamarind water to the ground paste, add salt and bring to boil.
5. Add fish and simmer it till the fish is cooked and the gravy is thick.
6. Garnish with curry leaves and ½ tspn coconut oil.
This recipe was contributed by Sylvia. And thanks to her again for sharing with us yet another delicious recipe.
Prawns – 200 gms
Oil – ½ cup
Onions (cut into small pieces) – 1 Big
Tomato (cut into small pieces) – 1 Big
Coriander Powder – 2 spoons
Turmeric Powder – ½ tspn
Chilli Powder – 1 tspn
Ginger garlic paste – 1 tspn
Pepper Powder – 2 tspn
Salt – To taste
Coconut Grated – 1 cup
1. Fry onions & tomato pieces in oil.
2. Add ginger garlic paste, chilli powder, coriander powder & turmeric powder.
3. Add prawns and fry for a while.
4. Add pepper powder and salt. Add enough water to cook prawns.
5. In a separate kadai, roast grated coconut, (half spoon oil can be added).
6. When it turns brown, add the cooked prawns and garnish with coriander leaves.
This recipe was contributed by my friend Sylvia. We would like to thank her for sharing her recipes with us all.
Fish – 200 gms
Coconut Grated – ½ cup
Green Chilli – 2 small
Chilli Powder – ½ tspn
Turmeric Powder – ¼ tspn
Salt – To taste
Cocum – 1 small piece
Curry Leaves & Coconut Oil – ½ tspn
1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.
2. Add fish, salt, Cocum and just enough water to Cook Fish
3. Garnish with coconut oil and curry leaves.
Chicken – 1 cup
Coconut – 1/2 cup
Turmeric – 1/2 tsp
Olive oil – 3 tsp
Oil – 2 tsp
Salt – to taste
Water – as required
Pepper – 1 tsp
Jeera -1 tsp
Red chilli – 4
Small Onions – 1 cup
Garlic – 8
Coriander powder – 3 tsp
Sombu – 1 tsp
Red chilli – 2
Chopped small onion – 5 no’s
Curry leaves – 1 table spoon
1. Add 2 tsp oil to a pan and fry the masala ingredients and get them grinded once they cool down.
2. Grind the coconut separately adding little water and keep it aside.
3. Now take a tawa, add 3 tsp olive oil, chicken, turmeric and saute till water is removed from chicken.
4. Now add the grinded masala to the chicken mixing it with little water.
5. Allow it to boil and finally add the grinded coconut and salt.
6. Season it with the seasoning ingredients with olive oil.
Chicken Masala Gravy
This chicken masala gravy goes well with rice.