Shark Podimas

Ingredients:

• Shark - 200gm
• Small onions - 1/2 cop
• Garlic - 1/4 cup
• Green chillies - 2
• Mustartd - 1 tsp
• Urud dhal - 1 tsp
• Curry leaves - 2 strings
• Lemon - 1
• Turmeric powder - 1 tsp
• Salt - to taste

Method:

Deskin the shark. Boil water with lemon juice, salt and turmeric powder drop the fish pieces.
The fish will be cooked in 3 minutes, drain and keep aside.
Slice the small onions and garlic.
Crumble the fish pieces with hands.
Heat oil in a kadai. Season with mustard, urud dhal, curry leaves and asafoetida. Saute the onions, garlic and green chillies. Add the turmeric powder and salt as per need. When the onion is cooked add the crumbled fish pieces.
Serve hot.

Prawn Thick Gravy

Ingredients:

• Prawn - 250gm
• Onion - 1+1
• Tomato - 1
• Red chilli powder - 2 tsp
• Turmeric powder - 1 tsp
• Tamarind juice - 1 tbsp
• Ginger garlic paste - 1tsp
• Salt - to taste
• Oil - 2 tbsp
• Bay leaf - 1
• Cinnamon stick - 1"
• Fresh cream - 2 tbsp
• Curry leaves - 2 string
• Coriander to garnish

Method:

Clean and wash the prawns.
Grind 1 onion. Chop the other onion and tomato.
Heat oil in a kadai, add bay leaf, cinnamon stick and curry leaves.
Fry the chopped onions followed by the onion paste and ginger garlic paste, when the raw smell evaporates add the chopped tomato and all spice powder and tamarind juice. Cook till oil separates.
Add the prawns and cook with a little water.
Simmer for few minutes transfer it to a bowl garnish with chopped coriander and top it with fresh cream.
Serve with naan, roti or rice.

Prawn Green Curry

Ingredients:

• Prawn - 250 gm
• Onion - 1
• Tomato - 1(small)
• Green chilli - 3
• Ginger garlic paste - 2tsp
• Turmeric powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Salt - to taste
• Oil - 2 tbsp
• Coriander leaves - 1/4 cup

Method:

Clean and wash the prawns well.
Chop the onion very fine.
Puree the tomato along with the green chillies.
Heat oil in a kadai fry the onion, when done add the ginger garlic paste and then followed by the tomato pulp.
Cook well till oil separates, add turmeric powder and salt.
Add the prawns and cook with a little water if needed.
Mix in the chopped coriander simmer for a minute till the flavor of coriander blends in.
Turn off and garnish with fresh coriander and serve with Chapathi or rice.

Milagai thuvayal

Ingredients:

• Onion  - 2
• Tomato - 4
• Garlic  - 2 pods
• Red Chillies - 8 to 10
• Tamarind - little
• salt - to taste

To Season

• Oil - 1 table spoon
• Mustard - 1/2 tsp
• Urud dhal 1/2 tsp
• Asafoetida - a pinch
• Curry leaves - a string

Method:

Grind all the above said ingredients.

Heat oil in a kadai season it with mustard seed, urud dhal, curry leaves, asafoetida and pour the ground chutney in it and let it to boil till the raw smell goes.

Note: You can also boil it well until it losses out all the water content. this can be had with idly dosa and also chapathi. This can be stored in fridge for at least a weeks time and good to pack and take while travelling. 

Mangai Inippu Pachadi

Ingredients:

• Raw Mango - 250gm
• Jaggery - 200gm
• Oil - 2 tbsp
• Mustard - 1 tsp
• Dry red chillies - 2
• Curry leaves - 2 strings

Method:

Peal the mango and cut into small cubes.
Heat oil in the thick bottomed pan and add the mustard, red chillies and curry leaves.
When the mustard splutters add the cut mangoes and cook them well, untill they are soft and slightly mushy.
When well cooked add the grated jaggery and simmer. Brink it to a boil and turn off the stove.
Can serve it with rice or can eat it simply.

Note: Add little water in the process of cooking mango, if it is a very raw and sour mango then it may not cook easily. Do not add jaggery before the mango is very well cooked.

Fish Kodampuli Curry

Ingredients:

• Fish - 500gm
• Small onions - 1 cup
• Kodampuli - 3
• Ginger paste - 2 tsp
• Chilli powder - 3 tsp
• Turmeric powder - 1 tsp
• Fenugreek powder - a pinch
• Mustard - 1 tsp
• Coconut oil - 12 tbsp
• Curry leaves - 3 strings
• Salt to taste

Method:

In two cups of hot water drop the kodampuli and keep aside for 20 min atleast.
Clean the fish.
Peal the onions and crush them coarsely.
Heat oil in a kadai add the mustard and curry leaves, when the mustard sputters add the coarsely crushed onion, ginger paste and fry it well. Add the chilli powder, turmeric powder and fenugreek powder and fry till the raw smell goes and oil seperates.
Pour in the kodampuli water along with the puli pieces.
Add salt and bring it to a boil.
Now drop in the fish and simmer for few minutes for the fish to cook.
Garnish with fresh curry leaves and serve with rice and pappadam.

Note: the sourness of the tamarind will initially be less and improves as it soaks in the gravy. So soak it for a long time and if they are good size just 2 pieces will be enough. The gravy is not so thick, if needed a thick gravy then boil it a little longer untill it reaches the needed consistency and then deop in the fish. Fish needs just few minutes to cook.
Fenugreek powder when added more gives a bitter taste, so add just a pinch.

Shark Red Curry

Ingredients:

• Shark - 250gm
• Onion - 1
• Tomato - 1
• Lemon - 1
• Oil - 2 tb sp
• Salt - to taste
• Coriander leaves to Garnish

For the Red curry

• Kashmiri red chilli - 10
• Garlic - 5 to 8 flakes
• Ginger - 1" piece
• Pepper - 1 tsp
• Cumin - 2 tsp
• Turmeric powder - 1 tsp
• Tamarind - a small marble sized ball

Method:

Skin the shark, wash, marinate with salt and lime juice and leave it aside.
Grind all the ingredients for the red curry to a fine paste.
Chop the onion and tomato.
Heat oil in a kadai, fry the onion when slightly browned add the tomatoes and cook well.
Add the red curry and cook till the oil comes out.
Add little water and the shark pieces, close the lid and cook well.
Garnish with chopped coriander.

Note:
Any fish usually gets cooked faster. cooking for a long time will harden the fish, especially in sharks get harden much. so just cook for 4 to 5 minutes.