Fish Coconut curry

Ingredients :

3 tbsp ghee

1 tsp finely chopped green chilli

1 tsp finely chopped garlic

1 tbsp peeled, finely chopped fresh ginger

10 curry leaves (options)

1 ½ cup halved and thinly sliced onion

2 ½ cups coconut milk

1 ½ tsp ground turmeric fillets of white fish, cut into 2-inch (5 cm) cubes

1 ½ tsp sea salt

1 cup peeled, cubed tomatoes

Method:

In a non-stick skillet, heat the ghee over medium-high heat.

Add the green chilli, garlic, ginger and curry leaves.

Stir Cook for a few seconds. Add the onion. Cook, stirring, until transparent.

Add the coconut milk and turmeric. Stir.

Add the fish cubes and salt. Stir gently. Cover and cook for 10 minutes.

Add the cubed tomatoes.

Cook for 2 minutes, Serve with rice.

Lamp curry

Ingredients

500 g (1 lb) Boneless shoulder or leg of lamb

100g (4 oz) ghee

1 large onion, peeled and sliced

2 cloves garlic, peeled and sliced

2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon ground cumin

½ teaspoon freshly ground black pepper

1 fresh green chilli, cored, seeded and chopped

½ teaspoon chili powder

300ml water

salt to taste

Methods

1. Cut the lamb into 2.5 cm (1 inch) cubes, being careful to trim away excess fat and gristle.

2. Melt the ghee in alarge, heavy-based saucepan, add the lamb and fry briskly until browned on all sides.

3. Remove from the pan with a perforated spoon and set aside.

Add the onion and garlic to the pan and fry gently for4 to 5 minutes until soft.
4. Stir in the spices, pepper, chilli and powder and fry for a further3 minutes, stirring constantly.
5. Return the lamb to the pan, add the water and salt, then simmer for 45 to 60 minutes or until the meat is tender. Cover the pan if a curry with plenty of sauce is preferred.
cook uncovered for a dry curry. Serve hot. Serves 4

Chemmen curry

Ingredients

king size prawn 400gm
vinegar 4tsp
onion chop 50gm
oil 200ml
Red chilly 4nos
Grated coconut 100gm
Mustard seed 1tsp
curry leaves 1sprg
Ginger garlic paste 50gm
turmeric powder 1tsp
coriander powder 2tsp
tomato chop 100gm


Methods
Sweat the onion in a little of the oil until very slightly golden brown colour.
Remove from Heat, add the chilly,coconut and mustard seed place in the stirring occasionally for
approximately 8 mins.
Heat the oil in a wok fry the curry leave, add ginger garlic and fry for a further one min. Now add the turmeric,coriander, chilliy powder and stir it well
Add the tomato, salt to taste, add water and Bring the boil simmer.
add Prawn finally cook for 10 mins.