Kerala style Tuna fish curry ...

8-10 medium sized tuna fish pieces[say 500 gm], marinate it with salt and
1/4tsp turmeric
2tsp red chilli powder


8-10 small sized onions dice into 2, keep aside.

Curry Paste
3-4 spoon coconut tiny pieces for grinding
2 cloves of garlic
1/2'' ginger
1/2 tsp turmeric
2-2 1/2 tsp red kashmiri chilli powder
1/4 tbsp coriander powder
>1/4 tsp fenugreek seeds
1 lemon sized tamarind ball
1 small onion
3-4 curry leaves



Heat oil 2-4 tbsp oil [preferably coconut oil]
Put 1 tsp mustard seeds, let it splutter.
Add 1-2 green chillies slit in 2
Add 10-12 curry leaves
Put the curry paste.
Fry till the raw smell goes away .
Check if more oil is required for frying.
Put salt, and <1/4 tsp (say pinch) of sugar.
Put the fish.
Put the onions.
Put enough water for the curry, such that all the fish should be dipped state. Keep stirring ocassionaly.

Cook till fish is cooked and gravy consistency is obtained.

Once done, keep aside for 10-20 minute for the flavor to set in.

Serve it with rice, bread or chapati

Doi Maach ...

8-9 pieces of fresh water fish [Ilish or Rui]

Wash the fish & apply salt and turmeric powder for 10-15 min.
Fry the fish till it turns light golden brown from either sides, keep aside
200 gm curd (yogurt)
1 onion, finely chopped, or coarsely grounded
1 tsp ginger-garlic paste
4 lavang [cloves]
4-5 dalchini sticks[one inch] [cinnamon]
1 elaichi [cardamom]
1 tsp red chili powder
3pinch of turmeric
2 dark green chili broken into 2 pieces each,
1/2 tsp sugar
2 tbsp mustard oil
1 cup water
2 tbsp coriander leaves
Salt to taste

Method:

Heat oil, add the cloves, cardamom, cinnamon.
When the oil starts giving a nice aroma, add the onion, ginger-garlic paste and green chili.
Fry till the oil starts leaving the sides.
Then add chili powder, turmeric powder, sugar, curd[150 gm]and fried fish and fry for 2-3 minutes.
Add salt taste.
Fry till the fish absorbs the gravy. When it becomes semi-dry, add water and let it boil.
After the first boil put the remaining curd[50gm].
Cook in low flame for 2 min by continuous stirring.
Garnish with lots of coriander leaves and serve with steamed rice.

Bhutta Bhel

2 Cups Sweet Corn kernels
1 onion almost finely chopped
1 tomato chopped
1 tsp butter (optional..but adds a flavor to the bhel)
1 -2 green chilly finely chopped
Chopped coriander leaves for garnishing
Lemon juice and salt to tase

Method:-
Boil the corn kernels in a cooker with little salt to taste.
Mix the hot corn kernels with butter.
Add the chopped onion and tomatoes and green chillies.
Add the lemon juice.
Stir nicely.
Garnish it with chopped coriander leaves.
Serve when hot.

Goan style chicken curry ...

6 medium sized chicken pieces
6-8 small sized onions dice into 2

Curry Paste
3-4 spoon coconut tiny pieces for grinding
10 cloves of garlic
1'' ginger
3-4 pieces of 1''cinnamon
2 medium sized elaichi
6 kalamiri
4 cloves
1 spoon khuskhus
2 flakes of Star Anice
1 lemon sized tamarind
5 red kashmiri chilli
1 1/2 medium sized tomatoes
pinch of sugar
1/2 tsp turmeric


Heat oil 3-4 tbsp oil
Put the Curry paste, fry for a minute, put the chicken pieces and fry with the masala.
Put salt
Fry till the raw smell of masala  goes away.
Check if more oil is required for frying.
Put enough water for chicken to cover
Put the onions.
Cook till chicken is cooked and gravy consistency is obtained.

Serve it with rice, bread or chapati...