Fresh Tuna in roasted coconut gravy (varutharacha choora meen curry)

Ingredients

500 gm Tuna /choora sliced (fresh; not canned tuna)
1 piece of ginger sliced
1 green chilly slitted lengthwise
1/4 tsp mustard seeds
1/2 cup water
2 pieces of Coccum/kudampuli (depends on the sourness)
2 sprig curry leaves
4 tsp coconut oil
1 tomato sliced roundwise

To roast and grind

1 tsp  coconut oil
1/4 tsp fenugreek seeds
1 cup grated coconut
2 tsp chilly powder (or up to ur spice tolerance)
3 tsp coriander powder
3 shallots sliced
3 tbsp water





Method

Clean and wash the tuna slices
Heat coconut oil in a pan and splutter fenugreek seeds and add grated coconut. Roast till it turns brown.
Turn off the flame and add spices under to roast and grind..
Mix well in low heat till you the roasted aroma.Add the shallots .Now switch off the stove and mix the shallots well with spices and coconut.( the shallot don't have to be roasted.Just to mix)
Allow the mixture to cool and grind it with little water.
Heat a kadai/deep pot and pour coconut oil.
Splutter the mustard seeds and add ginger and green chilly. Sauté for one minute.
Pour the coconut paste into this along with little water.
Sauté well till the raw smell goes.
Now add half cup water and coccum/kudampuli.Drop curry leaves and bring to boil.
Add tuna slices and salt.Simmer.
Add the sliced tomatoes over the top.Close with a lid and reduce the heat .The fish is sure to release some water.You dont have add more water as it is thick gravy based curry .Let it cook till the gravy thickens and oil floats over the top.
Check the seasoning.Serve hot with rice or kappa(tapioca ).

Grilled Kingfish !!

500  grams of thick slices of king fish cleaned 1  tablespoon  lemon juice salt to taste Grind to a fine paste: 1  tablespoon red chilli powder ½  teaspoon black pepper powder ½  teaspoon turmeric powder ½  teaspoon cumin seeds ½  teaspoon coriander seeds 1  small onion chopped 2  teaspoon garlic chopped 2  teaspoon ginger chopped 4  curry leaves salt to taste water to grind as required Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes. Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour. Turn on  the grill on high for 10 min then turn down to medium and  Place the marinated fish slices in it. Pour a little oil around each fish slice with a teaspoon and let it cook on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side. Serve hot with stir fried veggies or any salsa of your choice. Note: Any firm fish can be used instead of king fish.            If u dont want to use oil ,you can omit pouring oil while grilling .            If you dont have a grill ,you can use a griddle instead and fry it on stove top. But it needs more oil to fry on griddle .

American chopsuey ( chinese version )

Ingredients

1 cup boiled noodles ( deep fry the boiled noodles in the form of a nest till crisp)
2 cups shredded cabbage
1/2 cup thinly sliced onions
1/2 cup sliced carrot
1/2 cup bean sprouts

2 tbsp oil 
Salt to taste

To Be Mixed Into A Sauce : 

1tbsp vinegar
1/4 cup sugar
2 tbsp water
2 tbsp cornflour
1 tbsp soy sauce

1/2 cup tomato ketchup 

Method

1. Heat the oil in a broad non-stick pan and add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the cabbage, carrot, bean sprouts,and salt and sauté on a medium flame for 2 to 3 minutes.
3. Add the prepared sauce, mix well and cook on a medium flame for 1 to 2 minutes.
4. Switch off flame .Place fried noodle nest on a serving plate and pour the sauce over it . Garnish it with a half fried egg and spring onions if you like .
5. Serve immediately.