Prawns curry

This is a good dish which could be served with Rice.

Ingredients :-

• Prawns - 500 gms 
• 1 Large onion
• 2 tsps of ginger garlic paste 
• Garam Masala - 1 tsp 
• Curry/Meat Masala - 3 tsps 
• Curd - two cups 
• Curry leaves 
• Green chillies - 5 
• Salt - to taste

Preparation Method :

1. Fry slices of 1 large onion and 2 tsps of ginger garlic paste in a tbs of oil.
2. Add 1 tsp of garam masala and 3tsps of fresh(preferably home made) curry/meat masala.
3. Add 500 gms of prawns.
4. Add two cups of curd, stir well and let the prawns cook in this mixture.
5. Toss in some curry leaves, five slit green chillies and add salt to taste.
6. Serve when well cooked.

Njandu (Crab) Masala

A Non Veg. Preparation made with Njandu & goes well with appam- check it out.

Ingredients :-

• Crab diced ½ kg
• Onion 200 g
• Ginger 25 g
• Green Chilli 4 no
• Garlic 25g
• Curry Leaves little
• Tomato 100g
• Coconut milk 2 no (11/2 glass)
• Garam masala little
• Turmeric Powder 1tsp
• Coriander powder 25g
• Chilli powder 30g
• Salt To taste
• Coconut oil 100g

Preparation Method :

1. Heat oil in a pan.
2. Sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
3. Add all spice powder and little chopped tomatoes.
4. Add the diced crab to the masala and cook it with some water.
5. Finally finish with coconut milk and diced tomatoes can be added to make it attractive.

Kallummakaya Ularthiyathu

It's a popular Kerala delicacy, which is quite popular in the northern districts of Kerala, especially in the District of Kozhikode.

Ingredients :-

• Coconut oil 50ml
• Fennel 10ml
• Curry leaves 1
• Ginger julienne 50g
• Green Chilly 25g
• Coconut slice 25g
• Mango puree 1tsp
• Chilly powder 11/2tsp
• Turmeric powder 1/2tsp
• Coriander powder 1 1/2tsp
• Tomato 100g
• Salt to taste 
• Mussles 1 kg
• Small onion 250g

Below mentioned items should be crushed

• Fennel 10g
• Pepper corn 10g
• Red chilly 10g
• Small onion 50g

 Preparation Method :

1. Heat the coconut oil in pan and temper Fennel and Curry leaves.
2. Add ginger, green chilly, small onion, coconut slice and then make it brown.
3. Then add chilly powder, turmeric powder and coriander powder after tomato slice.
4. Sauté it well, till it becomes paste.Add mussels,
5. add some salt to taste and then sauté it well till it becomes dry.

Karimeen pollichathu

An easy to make Karimeen pollichathu..Yummy..

Ingredients :-

• Karimeen 200 gm
• Ginger 10 gm
• Garlic 10 gm
• Onion (chopped) 50 gm
• Curry leaves 2 sprigs
• Chilly Powder 5 gm
• Turmeric Powder 3gm
• Coriander Powder 5 gm
• Peppercorn crush 2 gm
• Lime 1 no
• Salt to taste
• Coconut Oil 25 ml
• Banana leaf

Preparation Method :

1. Clean fish. Make gashes all over.
2. Mix all the herbs and spices.
3. Add limejuice and smear all over the fish.
4. Place the fish and a sprig of curry leaf on a banana leaf, cover and seal the sides.
5. Grill both sides evenly in a hot tawa.
6. Serve with a piece of lime, & mixed salad.

Dry Prawn Chutney (Chemmeen Chammanthi)

Ingredients :-

•  Dried Prawns - 1/4 cup 
• Grated Coconut - 1 cup 
• Small Onion - 4                
• Dry Red Chilly - 4-5 pieces 
• Curry Leaves - 5

 Preparation Method :

1. Heat a pan and fry dried prawns over medium fire, add red chilliies and small onions and sauté until its colour varies.
2. Then grind or crush well the coconut, curry leaves, salt, with this mixture.
3. Your mouthwatering chutney is ready. 

Kozhi varutharacha currry

A little spicy delicious currry.

Ingredients:-

• Chicken ½ kg
• Potatoes 2 no.s
• Onion  2 no.s
• Coriander seeds 2 tbsp
• Red chillies 10 no.s
• Pepper 1 tsp
• Grated coconut 2 full cups
• Small onions 6 to 8 no.s
• Coconut oil 2 tbsp
• Salt to taste
• Green chillies/Ginger cut lengthwise
• Small onions and curry leaves for tempering

Preparation Method :

1. Fry the coriander seeds, red chillies and pepper together and keep aside. 
2. Fry the grated coconut till it turns light brown and add small onions and curry leaves. 
3. Grind both these fried items separately. 
4. Mix the chicken, potato and onion with the coriander seeds, chilli and pepper mixture
5. Add salt and pressure cook till the chicken becomes soft.
6. Once the chicken is tender, add the coconut mixture and let it boil once.
7. Temper it with small onions and curry leaves in coconut oil.