Salmon in Coconut Milk Gravy

I loved the unique taste of this fish curry. The flavor of coconut milk just played with my palates for a long time. 

Ingredients:

Onion : 1/2 (Finely Chopped)

Tomato : 1

Oil : 1 tbsp

Mustard Seeds : 1 tsp

Curry Leaves : 5-6

Green Chilli : 2 -3

Marinate fish with :

Coconut Milk : 1/2 cup

Chilli Powder : 2 tsp

Lemon Juice : 1 tsp

Ginger Garlic Paste : 1 tsp

Salt

1. Marinate the fish with ingredients under marinate.

2. In a pan heat oil and temper with mustard seeds, curry leaves and green chilli.

3. Add chopped onions and fry till they turn brown. Now add chopped tomatoes and cook till mushy.

4. Add the marinated fish and cook till it comes to a boil

P.S : The quantity of all the items can be varied. And each time it would be innovative. 

Dahi Chicken

This is yet another chicken curry from my kitchen. A simple chicken curry which requires the least amount of investment in making plus that tangy sourness of the curd makes it irresistible. I found this recipe from a facebook foodgroup.

Ingredients :

Chicken : 3/4 kg
Oil : 2 tbsp
Red Chillies : 2
Curry Leaves : 5-6
Onion : 1 large (thinly sliced)
Bay Leaf  : 1
Cloves : 2
Cinnamon :1 inch
Salt according to Taste
Kasuri Methi : 1 tsp
Pepper Powder : 1 tsp
Coriander Leaves : For Ganishing

For Marination :
Curd : 1/2 cup
Ginger Garlic Paste : 1 tsp
Red Chilli Powder : 2 tsp
Turmeric Powder : 1/2 tsp
Garam Masala : 1 tsp

Procedure :
1. Marinate the chicken with the ingredients given under marination and refrigerate for half an hour.
2. Heat kadai add oil, red chillies, curry leaves, bay leaf, cloves and cinnamon.
3. Add finely chopped onions and cook till they turn slightly brown in color.
4. Add the marinated chicken, salt and water.
5. Cover and cook till the chicken.
6. Once 3/4th of the chicken is cooked add kasuri methi, pepper powder and garam masala and cook the chicken completely.
7. Garnish with chopped coriander leaves.

Crab Sukkha

Ingredients :

Crab : 2 leg pieces (Here in US we get large cooked leg pieces; you can use 1kg of normal crabs)
Oil : 1 tbsp
Mustard Seeds : 1/2 tsp
Curry Leaves : 10-12
Onion : 1
Tamarind Paste : Soak a gooseberry sized tamarind ball in half cup of hot water
Salt according to Taste

For Masala :
Coriander Seeds : 2 tbsp
Cumin Seeds : 1/2 tsp
Poppy Seeds : 1.5 tsp
Fenugreek Seeds : 1/2 tsp
Mustard Seeds : 1/2 tsp
Kashmiri Chilli : 8-9
Byadagi Chilli : 7-8
Garlic Pods : 4-5
Grated Coconut : 1/2 cup

Procedure:
1. Clean the crabs and set it aside; Dry roast the ingredients under Masala and grind it into a smooth paste with a little water.
2. In a pan heat oil and temper with mustard seeds and curry leaves.
3. Add sliced onions and fry till they turn pink. Add tamarind paste into it followed by crab (let it cook in the steam).
4. Since mine was cooked I added the paste directly. Add 1/2 cup water and cook for 5 min till the water is dried.