01 . Sweet Pumpkin Curry ( Wattakka )
Ingredients
500g | Pumpkin |
| 1 | Teaspoon Salt |
| 1/4 | Teaspoon Saffron powder |
| 1/2 | Big red onion chopped |
| 2 | Green chillies sliced |
| 2 | Garlic bulbs chopped |
| 1 | Teaspoon Ground pepper |
| 1 | Cup Water |
| 1 | Spring curry leaves |
| 2 | Tablespoon Curry powder (slightly roasted) |
| 1 | Tablespoon Chillie powder (slightly roasted) |
| 1 | Teaspoon Ground mustard |
| 1 | Cup Thick coconut milk |
| 2 | Dessertspoon |
| Scraped coconut (desiccated coconut) (Slightly roasted and ground) | |
| 1 | Dessertspoon Raw rice (slightly roasted and ground) |
Method
Cut pumpkin into 1 1/2 inch cubes with skin on.
Place in spacious saucepan with all ingredients except for ground mustard seeds, ground rice and ground desiccated coconut.
Add the water cover and cook pumpkin till all water get absorbed.
Blend mustard seeds, desiccated coconut and grounded rice with coconut milk and add it to the pumpkin.
Simmer for a while without covering the saucepan.
Once curry get boiling remove curry from the fire.
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02 . Brinjal (Eggplant) and Capsicum Curry
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Ingredients
| 250 | g | Brinjals |
| 250 | g | Capsicums |
| 1/2 | Cup | Coconut oil |
| 1 | Teaspoon | Roasted chilly and curry powder |
| 1 | Teaspoon | Raw chilly and curry powder |
| 1 | Teaspoon | Ground cumin seeds |
| 1 | Teaspoon | Maldive fish |
| 1/2 | Teaspoon | Turmeric powder |
| 2 | Teaspoon | Salt |
| 1 1/2 | Cup | Thick and thin coconut milk ( ½ of a big coconut) |
| 2 | Green chillies sliced | |
| 8 | Small red onions sliced | |
| 1 | Sprig curry leave | |
| 2 | Teaspoon | White vinegar |
| 1 | Teaspoon | Mustard seeds ground |
| 1 | Teaspoon | Roasted curry powder |
Method
Wash the Brinjals and Capsicums. Slit the Capsicums on a side. Cut the Brinjals length-wise in to about six or eight. Marinade in a little turmeric powder and 1 teaspoon of salt. (this is other than the ingredients mentioned in recipe).
Heat oil in a frying pan and fry the wedged Brinjals and Capsicums a little at a time.
Mix together all the other ingredients other than the roasted curry powder and coconut milk. Add 2 teaspoons of oil to a saucepan and temper the mixture. When slightly oily, stir and add the fried Brinjals and Capsicums and stir gently. Add coconut milk and cook for about two minutes longer. Remove from fire and add the roasted curry powder.
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03 . Butter Chicken
Ingredients
| 500 | g | Chicken breast fillets cut bite size pieces |
| 1 | Tablespoon | Finely chopped ginger |
| 2 | Teaspoon | Ground coriander |
| 2 | Teaspoon | Ground cumin |
| 1/4 | Teaspoon | Chilli powder |
| 1 | Teaspoon | Garam masala |
| 2 | Tablespoon | Butter |
| 1 | Teaspoon | Salt |
| 1 | Teaspoon | Lemon juice |
| 1 | Tablespoon | Soy sauce |
| 150 | ml | Double cream |
| 100 | ml | Water |
| 1 | Onion finely chopped | |
| 1 | Tomato finely chopped |
Method
Heat the butter in a saucepan over high heat Add onion and fry till it get golden brown
Add ginger coriander, cumin, masala, chilli powder, salt and tomato and cooked for 1 to 2 minutes mixing ingredients together.
Add Chicken and water and cooked till chicken is tender. (5 minutes)
Reduce heat to medium and then add soy sauce, double cream and lemon juice and simmer for 10 to 15 minutes
Heat the butter in a saucepan over high heat Add onion and fry till it get golden brown
Add ginger coriander, cumin, masala, chilli powder, salt and tomato and cooked for 1 to 2 minutes mixing ingredients together.
Add Chicken and water and cooked till chicken is tender. (5 minutes)
Reduce heat to medium and then add soy sauce, double cream and lemon juice and simmer for 10 to 15 minutes
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04 . Fish Curry with Chillies
Ingredients
| 500 | g | Fish (Tuna, Boita, Kellawalla, Atawalla) |
| 1/4 | Teaspoon | Turmeric powder |
| 1 | Dessert Spoon | Raw Chille powder |
| 1 | Dessert Spoon | Roasted mixed chillie powder |
| 1 | Dessert Spoon | Roasted mixed curry powder |
| 1/4 | Big Red onion sliced | |
| 2 | Green chillies sliced | |
| 1 | Teaspoon | Vinegar(optional) |
| 3 | Pieces | Goraka (finely chopped or smashed) (Can use Tamarind instead |
| 1/2 | Teaspoon | Cinnamon |
| 1/2 | Teaspoon | Ginger (finely chopped) |
| 2 | Teaspoon | Garlic (finely chopped) |
| 1 1/2 | Teaspoon | Salt |
| 2-3 | Spring curry leaves | |
| 2 | Teaspoon | Oil (Coconut oil) |
| 1/4 | Lime | |
| 1 1/2 | Cup | Water |
Method
Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes)
Mix water and all other ingredients other than oil and lime to make the fish curry mix.
Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling.
When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat
for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry.
Remove from the fire and add the lime juice.
Note: Instead of Goraka, Tamarind can be used. Or you can mix both Goraka and Tamarind for extra flovours
Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes)
Mix water and all other ingredients other than oil and lime to make the fish curry mix.
Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling.
When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat
for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry.
Remove from the fire and add the lime juice.
Note: Instead of Goraka, Tamarind can be used. Or you can mix both Goraka and Tamarind for extra flovours
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05 . Hot and spicy stir fry chicken - Devil chicken
Ingredients
| 250 | g | Chicken breasts |
| 1 | Medium size hot pepper or capsicum | |
| 1 | Medium size red onion | |
| 1 | Medium size tomato | |
| 2-3 | Spring onions | |
| 75 | ml | Chilli (spicy) sauce |
| 1 | Teaspoon | Chilli flakes |
| 1/2 | Teaspoon | Ground black pepper |
| 1 | Teaspoon | Cooking salt |
| 2-3 | Tablespoon | Oil |
| 1 | Teaspoon | Lemon juice |
Method
Cut chicken breast into byte size (1-2 cubic centimetres) pieces. Slice and roughly chopped hot pepper, red onion and tomato. Cut spring onion into 2 cm long pieces.
Heat the oil in a frying pan and when the oil is hot, add chicken breasts. (Make sure chicken is properly thawed and the oil is hot when adding chicken into frying pan. Otherwise water may soaked into the pan).
When chicken starts to get golden brown add salt, chilli flakes and pepper. Then add chopped hot pepper, red onions, tomato and mix them together. Cook for about 1 minute and add chilli source and turn the fire off. Add spring onions, lemon juice and mix everything together.
Can be served with steamed rice.
Note: You can change the quantity of chilli and pepper and sauce according to your taste.