Coconut chutney

In the olden days, chutneys were ground with a mortar and pestle(ammikkal in tamil).But now, electric blenders have replaced the stone implements. Coconut and chili are grounded to a paste; then the wet paste is garnished with rest of the spices sauteed in oil. For best results use fresh coconut.

Ingredients:

To grind:

1 cup grated coconut

1-2 Green chili

Salt to taste

For tempering:

1/2 tsp oil

1/4 tsp urad dal

1/2 tsp Mustard seeds

4-5 curry leaves

A pinch of asafoetida

Method:

1.Grind the coconut, green chilli and salt.Use required amount of water to get a paste consistence.

2.Heat oil. Once the oil is hot enough,add urad dal and mustard seeds. When it splutters,switch of the stove and add curry leaves and asafoetida.

3.Finally garnish the chutney with tempering.

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NOTE:Serve as a side dish for dosa or idly.

Fish Molee

Fish molee or you can call it fish stew with coconut milk.A popular dish in Goa and Kerala traditionally made along with appams or dosa.

Preparation time:30 minutes
Cooking time:20-25 minutes
Serves 4

Ingredients
1 lb fish fillets(Pomfret/king fish)
For marination:
1 tbsp lemon juice
1/2 tsp pepper powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
For gravy:
2 tbsp coconut oil
1/2 tsp fennel seeds
5 curry leaves
2 tbsp ginger-garlic paste
3 green chilies,slit lengthwise
1 onion,chopped
1 tomato,chopped
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp pepper powder
1 1/2 cup coconut milk

Method:
1.Make a paste out of the ingredients needed for marination.Marinate the fish pieces with the paste and keep it covered for an hour.
2.Heat oil in a wok and fry marinated fish pieces on a medium heat till golden brown and set aside.
3.Again heat oil and add cinnamon,cloves,fennel seeds,curry leaves,green chili,ginger-garlic paste and saute for 5-6 minutes.
4.Add onions and cook till transparent which takes about 8 minutes.Then add tomato,chili powder,turmeric,coriander powder and cook till oil separates.
5.Add coconut milk and bring it to a boil.Then add the fish cover the lid and let it cook for 10 minutes.Ensure that the heat is medium or low.Dont over boil.
6.Temper with coriander leaves in the end.

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NOTE:For coconut milk,grind the coconut with 2 cups of water and squeeze it for milk.
HINT:This curry is good of a day.Its not for the long haul.

Satay Chicken

Preparation time :20 minutes
Total cooking time: 15 minutes
Serves 4-6

Ingredients:
Oil,for cooking
500 g (1lb) chicken,thinly sliced
1 onion,chopped
2 cloves garlic,crushed
2 tsp grated fresh ginger
1 tsp ground chili
1 tsp ground cumin
1 tsp ground coriander
1/4 cup(125g) crunchy peanut butter
1 tbsp soy sauce
2 tbsp lemon juice
1/3 cup(125ml)coconut cream
Salt to taste
Fresh coriander for garnish

Method:
1.Heat the wok with oil.Stir-fry the chicken until it is well browned and cooked. Remove the chicken from wok and set aside.
2.Reheat the wok with some oil and stir-fry the onion over medium heat until soft and transparent,which takes about 2-3 minutes.Stir in the garlic,ginger,chilli,cumin and coriander and cook for 1 minute.
3.Stir in the peanut butter,soy sauce,lemon juice,coconut cream,salt and 1/2 cup water.Slowly bring to the boil.Return the cooked chicken to the wok and stir until heated through.
4.Garnish with fresh coriander.

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HINT:Cook the chicken in batches if necessary.