Prawns Theeyal(Prawns Cooked In Fried Coconut Gravy)

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Ingredients:
Prawns   -  500 gm,cleaned & de-veined
Shallots -  250 gm, sliced finely
Tamarind pulp  - lime sized, soaked in water
Asafoetida powder -  a pinch
Fenugreek powder  -  a pinch
Curry leaves  -  a sprig
Dry Red chillies   -  2 no.
Oil                 -  1 tbsp.
Salt to taste

For Grinding:
Grated Coconut  -  1 cup
Dry red Chillies    - 2 no.
Turmeric powder   -  1 tsp.
Red Chilli powder  - 2 tsp.
Coriander powder   - 1½ tsp.
Whole black pepper  - 1 tsp.

Method:

1. Cook the prawns in 1/2 cup of water for 3 mins(until half cooked).
2. Take a pan and roast the grated coconut along with dry chillies and pepper until the coconut turns light brown in colour.
3. Lower the flame and add all the other spice powders(turmeric, chilli &coriander) and saute until the raw smell goes and the coconut becomes dark brown in colour. Take care not to burn the spice powders.( the colour of the roasted coconut determines the colour of the final gravy, so darker the roasted coconut darker the gravy, doesn't mean burnt colour)
4. Once roasted, remove from flame and keep it aside until cool. Grind the cooled mixture to a paste like consistency (use very little water if required)
5. Heat oil in a deep pan or mannchatti and saute the sliced shallots until light brown, add asafoetida and fenugreek powder and saute for a couple of minutes.
6. Add the tamarind extract(only the soaked water), add more water if required(depends on how you like your gravy consistency thick or thin)and allow it to boil for 3 minutes or so.
7. Now add the ground paste and salt and mix well. Add the half cooked prawns, mix, lower the flame and let it simmer until the gravy thickens and the prawns is cooked (do not overcook else the prawns will become rubbery). Remove from flame when done.
8. Prepare the tempering, heat oil in a small pan and saute curry leaves and dry chillies for a minute or two and pour it over the prepared gravy, cover the dish with a lid and serve hot with rice after 15 minutes or so.

Allepey Fish Curry

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Ingredients:
Fish(any kind)  - 500 gm.(cut in bite size pieces)
Raw Mango - 400 gm.(cut in small pieces)
Coconut Oil - 2 tbsp.
Shallots - 50 gm.(sliced finely)
Ginger - 3 inch piece(finely sliced)
Curry Leaves - 2 sprigs
Green Chilli - 4 nos(slit lengthwise)
Turmeric Powder - ¼ tsp.
Chilli Powder - 1½ tbsp.
Coconut Milk - 300 ml
Water just enough to cover  all the pieces
Salt  to taste

Method:

1. Heat Oil in a  pan. Saute shallots, ginger, curry leaves(a sprig) and green chillies until shallots are slightly brown in color.
2. Add the mangoes and cook for  5 minutes on medium heat.Add Turmeric, Chilli Powder and Salt cook for another 2-3 mins.
3. Add Water and allow it to boil. Remove from flame.
4. Take an Earthen pot(preferably) or a deep pan, spread Curry Leaves and arrange the fish pieces on it. Pour the prepared gravy over this, cover and bring to boil. 
5. Once boiled, reduce the flame to medium and cook for a another 20 mins(Swirl the earthen pot in between).
6. Remove from flame and add the Coconut Milk slowly(Take care as the coconut milk might curdle, do not close until cool)
7. Serve with rice, chapathi or appams.

Achari Murg

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             Pickle is one of the ingredients in the curry hence the name. 
Ingredients:
Boneless Chicken          -     500 g(Cut in bite size)
Mustard seeds                -    ½ tsp.
Cumin seeds                  -     ½ tsp.
Fennel seeds                  -     ½ tsp.
Fenugreek seeds            -     ½ tsp.
Dried red chillies           -      6
Onion, finely sliced       -      1 large
Garlic, left whole          -       6 cloves
Ginger, grated                -      1 inch
Garlic, crushed               -      4
Tomato purée                 -      2 tbsp.
Sugar                              -      1 tsp.
Water                             -       200 ml
Lime juice                      -       3 tbsp.
Lime Pickle                    -      1 tsp., heaped
Natural Yoghurt             -       200g
Oil                                  -      4 tbsp.
Salt as required
Coriander leaves, chopped for garnishing

Method:

1. Heat the oil in a deep pan and cook whole garlic cloves until they turn golden brown on all sides.
2. Splutter the whole spices and add the sliced onions until they soften. Add the ginger and garlic and sauté for a minute or two.
3. Stir in the tomato purée and  water. Bring to boil and reduce flame and let it simmer for 5 minutes.
4. Add the chicken in the above gravy and cook for 50 minutes(until cooked) on low flame.
5. Combine the sugar, lime juice, lime pickle and salt. 
6. Lightly whisk the yoghurt and add it to the gravy keep stirring. Make sure it doesn't split when adding to the gravy. Cook on low flame(not boil) for a few more minutes, garnish with chopped coriander leaves and serve with ghee rice, mutton biryani, dum biryani or any kind of rice.

Ghee Rice

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                This is a perfect dish when your pressed for time and you also have a  side dish to go with it like a meat based curry like achari chicken or paneer curries.

Ingredients:
Basmati or any long grained rice - 2 cups, washed and drained
Ghee - 4 tbsp.
Cashew nuts - 12 broken in small pieces
Raisins - 15
Onion - 1, large, finely sliced
Green chillies - 3, slit length wise
Cloves - 4
Cardamom - 3
Cinnamon stick - 2" stick 
Bay leaf - 2
Garam masala powder - ¼ tsp.
Coriander leaves - a few, finely chopped
Salt to taste

Method:

1. Heat a heavy bottom vessel and saute the cashew nuts and raisins in 3tbsp. of ghee   until golden brown and keep aside.
2. Caramelize the sliced onions in the same vessel and keep aside.
3.  Add another tablespoon of ghee and splutter cardamom, cinnamon, cloves and bay leaf. Add the green chillies and saute for a minute or two.
4. Now add the drained rice and saute for 4 to 5 mins.(Take care not to break the rice)(Do not omit this step)
5. Add 3¾ cup of hot water, garam masala and required salt to the rice.
6. Once it starts boiling reduce the flame to low setting and cover and cook till the rice is cooked.
7. Switch of flame and mix well.
8. Garnish with coriander leaves, fried nut and raisins and the caramelized onions and serve.
9. Goes well with any meat based curries.