Shredded Fish with Coconut

Shredded Fish with Coconut

Ingredients

500 gm fish fillet
4 green chillies, slit
3 cm piece ginger , chopped
3 petals cambodge, torn into pieces
1 tsp salt

Ground to a paste

1 medium sized fresh coconut grated
4 shallots, chopped
2 clove garlic, chopped
2 tsp coriander powder
2 tsp red chilli powder
1/2 tsp cumin seeds
1 tsp turmeric powder

Tempering

1 1/2 tsp coconut oil
1 stalk curry leaves

Method

1. Clean fish, wash and chop extremely fine.

2. Place fish, green chillies, ginger, cambodge, salt and coconut paste with scant 1/2 cup water in a pan and bring to boil.

3. Lower heat, cover pan and cook for 10 minutes till no water remains.

Plantain And Egg Dessert

Plantain And Egg Dessert

Ingredients

4 semi ripe plantains
1/2 cup ghee
1 heaped tsp sultans
1 heaped tsp unsalted cashew nuts
3 eggs, lightly beaten
4 white cardamoms, powdered
1/2 cup sugar

Method

1. Peel plantains and cut into 1 cm pieces.

2. Heat ghee in a pan, add sultans and fry till they puff up. Remove from pan, drain and set aside. Add cashew nuts and fry till golden brown. Remove from pan, drain and set aside.

3. Add plantains to a pan and saute for 10 minutes

4. Add eggs, cardamom powder and sugar. Stir vigorously to scrambled eggs, garnish with reserved sultans and cashew nuts, and serve immediately

Mixed Vegetable Curry with Coconut Milk

Mixed Vegetable Curry with Coconut Milk

Ingredients

50 gm string beans
50 gm red pumpkin
50 gm ash gourd
1 small potato
50 gm colocasia
2 1/2 tsp split cashewnuts
8 green chillies, slit
1 tsp salt
1 cup coconut milk (2nd extract)
1/2 cup coconut milk (1 extract)
1 1/2 tsp coconut oil
A pinch of asafoetida powder

Method

1. Trim and string beans, and cut into 3 cm pieces. Peel and cut remaining vegetables into thin, 3 cm slices.

2. Place vegetables, cashew nuts, green chillies, salt and second extract of coconut milk in a pan, and cook over high heat till vegetables are tender.

3. Lower heat, stir first extract of coconut milk, and simmer for 2 minutes.

4. Mix in a oil and asafoetida powder and serve.