NUTTY, CITRUSY LETTUCE SALAD

INGREDIENTS

1 bunch of lettuce leaves (chopped)

1 orange (segmented)

1 small tomato

A handful of freshly roasted peanuts

Few basil leaves

A pinch of oregano

Honey- lemon Dressing

1 tbsp lemon juice

3 tbsp honey

Salt to taste

Pepper to taste

METHOD

 1. Mix all the ingredients for the honey lemon dressing well.

2. Mix together lettuce leaves,orange wedges,tomato ,basil leaves,oregano and freshly roasted peanuts. Add in the dressing prepared in step 1. 

3. Toss and enjoy!!!                                                                          

FISH MANGO CURRY

INGREDIENTS

1 kg Fish (Mackerel/King Fish/Pomfret)

12 Shallots (or 1 onion)

2 cup Coconut milk - 1/2 cup Thick Coconut Milk and 1 1/2 cup Thin Coconut Milk

2 Raw Green Mango (Cut into rectangles)

1 tbsp Ginger ( crushed)

1 tsp Turmeric powder

2  tbsp Coriander powder

1.5 tbsp Red chilly powder

2-3 Green Chillies

2 stalks Curry Leaves

2 tbsp Oil

Salt to taste

METHOD

1. Mix turmeric powder, red chilly powder and coriander powder in a bit of water to make a thick paste. Keep aside.

2.Heat oil and saute shallots (or onion) till golden brown. Add green chilly, curry leaves and crushed ginger. Saute till the raw smell of ginger fades.

 3. Add in the paste prepared in step 1 and saute. 

4. Add in the thin coconut milk along with the raw mango. Allow this to boil.

5. When the mixture begins to boil, add the fish in. 

6. Once the fish gets cooked, switch to low flame and add in the thick coconut milk. Stir well and turn off the heat when tiny bubbles start forming on the edges. Serve hot!

MATHI THAPPU

INGREDIENTS

1/2 kg Sardines / Mathi
1/2 cup Shallots chopped
1 tsp Garlic crushed
1 tsp Ginger crushed
1 tsp Red chilly powder
1/4 tsp Turmeric powder
1.5 tsp Coriander powder
Curry leaves
Salt to taste
Coconut oil

METHOD

1. Mix turmeric powder, red chilly powder,coriander powder,crushed ginger + garlic and shallots with water in a bowl to make a paste.

2. Coat fishes in the prepared masala paste and set aside for about 10-15 minutes.

3.Meanwhile, coat an earthen pot (or non-stick kadai) with a thin layer of coconut oil. Spread curry leaves in the pot as shown below.

4. Align your masala coated fish on top of this layer of curry leaves and sprinkle about 3-4 tbsp of water on top of the aligned fish. Cover and cook on low flame until well cooked.

Fish prepared by following this method results in an almost baked-fish like taste and as the curry leaves act as a protective layer from the oil smeared on the pot, you get healthy, yummy and simply finger-licking good fish!