Ingredients
Fish – 1/2 Kilo
Grind to a paste
Coconut grated – 6 Teaspoon
Red Chillies – 5
Ginger – 1 Inch
Garlic – 15 Flakes
Green Chillies – 3
Cashewnuts – 10
Khus Khus – 1 Teaspoon
Somph – 1

Tomatoes – 2
Onions big – 2
Salt – To Taste
Oil – For frying
Cinnamon – 1 Small, piece
Coriander Leaves – A small bunch
Lime – 1/2

Method

Smear the fish with salt and limejuice and wash well. Fry the fish in oil and remove bones, and break into large pieces.
Heat a vessel with a 4 tsp oil, add cinnamon, add 1/2 tsp somph, then add cut onion. When onions are brown, add the cut tomatoes. When cooked add the ground masala. When cooked, add the 2 glasses of hot water, when the molee boils well and becomes thick, add the fish piece boil once, remove from fire, add time juice and cut coriander leaves.

Ingredients

Fish – 1/2 Kilo
Onions – 2 Cut into long pieces
Tomatoes – 1 cut
Cinnamon – 1/4 Inch piece
Somph – 1/2 Teaspoon
Salt – To Taste
Oil – 3 tablespoon for masala
Oil – For frying the fish

Grind to a paste the following:

Khus Khus – 1 Tablespoon
Somph – 1 Teaspoon
Cashewnuts – 10
Green Chillies – 10
Dried red chillies – 5
Ginger – 1/4 Inch
Small peeled pods of garlic – 10
Grated coconut – 1/4 of a coconut

Method

Wash fish well and fry in oil and break in pieces.
Heat oil in a vessel, first put cinnamon and somph then onions and tomatoes, fry for a while. Then add the ground masala, fry well till the masala is cooked. Then add 1 glass of water. When the masala is thick, put fried fish. Boil once and remove from fire.

Ingredients

Red chilly – 15
Fish – 1/2 Kilo
Dhaniya – 1 Tablespoon
Somph – 2 Teaspoon
Khus Khus – 2 Teaspoon
Small onion – 200 Grams
Garlic – 2 Full pods
Tomato – 2 Cut into pieces
Tamarind – 1 Small lemon size
Turmeric Powder – 1/2 Teaspoon
Curry leaves – A few
Salt – To taste
Oil – 3 Table Spoon
Karri vadagam – 1/4 of a small ball of vadagam made into small pieces
Oil – 100 ml

Method

Clean the fish well and cut them to 1/4 inch thick slices.
Grind red chillies, dhania, somph and khus khus into a fine paste.
Peel small onions and cut into half.
Peel garlic and cut into half.
Heat a vessel with oil, when hot, put curry leaves and the kari vadagam pieces, fry well, then add cut onions and garlic, once cooked, add the ground masala, when the masala is cooked well till the oil comes up, add cut tomatoes, when cooked add tamarind soaked in 11/2 glass water, add 1/2 spoon turmeric powder and let it boil well. When the curry boils, gravy must be thick, add fish slices, when it boils fish will get cooked. When the fish is cooked remove from the fire. Add cut coriander leaves.

Instead of kari vadagam, you can also use:
… 1/2 tsp mustard
… 1/2 tsp black gram dhal
… 1/2 tsp fenugreek
… 1/2 tsp somph

Ingredients
Cleaned and shelled prawns – 1/2 kilo
Onions – 2
Coconut water – From 2 Tender coconuts
Onions – 2
Tomato – 2
Oil – 4 Teaspoon
Turmeric powder – 1/2 Teaspoon

Grind to a paste
Ginger – 2 Inch
Garlic – 2 Full pods
Green chillies – 5
Khus khus – 1 Teaspoon
Somph – 1 Teaspoon
Method
Clean the prawns well. Heat oil in a vessel add cut onions, cook well, add cut tomatoes, cook well, then add the ground masala, when the masala is cooked well and oil comes up, add the cleaned prawn, cook for 10 mins. Till all the water comes out, when the water dries add the tender coconut water and cook well, and add salt to taste. Add 1/2 teaspoon turmeric powder, when the gravy is thick, add prawns and when cooked remove from fire.

Ingredients:-
Prawn - 1 kilo
Red dried chilli - 125 No.s
Jeera - 5 Table spoons
Ginger - 2 inch pieces – 5 nos.
Garlic - 10 whole pod
Green chilli - 40
Gingelly oil - 1-1/4 kilo
Vinegar - 5 cups
Salt - 100 gms (add more taste)
Mustard seed - 2 table spoons
Curry leaves - 1 Handful
Turmeric powder - 1 table spoons

Method:-
Heat the oil and keep it in a vessel.
Clean the prawns and mix with turmeric powder and salt and keep aside for 15 minutes.
In frying pan fry the prawn using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.
Peel the ginger and cut into small pieces.
Grind the red chilli, using vinegar.
Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli. Soak them in vinegar.
Grind ginger and garlic and jeera using vinegar.
Heat the remaining oil in a thick bottom pan. When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy. Then remove from fire and store in bottles or jars.

Ingredients:-
Seer Fish (Vanjaram) - 1 kilo
Kashmir dried chilli - 125 No.s
Jeera - 5 Table spoons
Ginger - 2 inch pieces – 5 nos.
Garlic - 10 whole pod
Green chilli - 40
Gingelly oil - 1-1/4 kilo
Vinegar - 5 cups
Salt - 100 gms (add more taste)
Mustard seed - 2 table spoons
Curry leaves - 1 Handful
Turmeric powder - 1 table spoons

Method:-
Heat the oil and keep it in a vessel.
Cut the fish into slices, marinate it with salt and turmeric powder for 15 minutes.
In frying pan fry the fish using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.
Peel the ginger and cut into small pieces.
Grind the red chilli, using vinegar.
Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli. Soak them in vinegar.
Grind ginger and garlic and jeera using vinegar.
Heat the remaining oil in a thick bottom pan. When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy. Then remove from fire and store in bottles or jars.

Ingerdients:
Fish – ? Kg.
Garlic – 10 Flakes
Small Onion ? 15 Nos.
Tomato – 1 small chopped
Oil – 2 Tablespoon
Fennel Seeds Sombhu – ? Teaspoon
Cumin Seeds – Jeeragam – ? Teaspoon
Fenugreek ? Vendhayam – ? Teaspoon
Curry Leaves A little
Salt – To taste
Extract pulp with 200 ml watre.
Tamarind – A small lemon sized .

Wet grind separately::
Kulambu Powder – 1 ? Tablespoon
Cumin Seeds – Jeeragam – ? Teaspoon
Fenugreek ? Vendhayam – ? Teaspoon
Grated Coconut – 2 Tablespoon

Method:
Heat a shallow pan and add oil. Then add fennel, cumin, and fenugreek, and allow it to spatter.
Then add small onion, garlic, curry leaves and turn for a few minutes.
Add separately ground masala and extracted tamarind together and add required amount of water, then add this to the earlier method.
Then allow it to boil. Then add the cleaned fish and again allow it to boil.
When the gravy gets thickened, remove from fire.

Variation: During Mango season Raw Mango ? 2 ? 3 Pieces can be added to the gravy along with the fish.

Ingredients:
5 Crabs cut into 4 pieces
Grind to get a paste the following
15 – Red Chillies
1 Teaspoon – Somph
1 Small piece – Cinnamon
1 Teaspoon – Pepper
1/2 – Coconut
2 – Onions
1 Full pod – Garlic
1 teaspoon – Jheera
1 inch – Ginger
For frying – Oil
1 Teaspoon for seasoning – Somph
1 Cut into small pieces – Tomato

Method:
Heat a deep kadai with oil, add a little somph, add cut tomatoes when cooked, add the ground masala,
when cooked, add the cut crabs cook till the crab is well mixed with the masala and gets cooked well, if
water is needed add 1 glass of water and cook well till the crab is dry with masala.