Meen Kulambu

Ingredients

Fish - 250g
Onion - 1 small
Tomato - 3
Garlic - 10 flakes
Chilly powder - 2 T.S
Coriander Powder - 11/2 Ts
Tamarind - Little
Fenugreek Seeds - 1/2 Ts
Sombu - 1 ts
Curry Leaves - little
Coconut milk - 1 cup
Oil - 2 Tbl Spoons

Method

Heat oil in pan and season it with methi seeds, sombu and curry leaves.
Add onion and crushed garlic flakes and fry till golden brown.
Add chilly powder and coriander powder and fry for some time.
Add tomatos and fry till it blends with masala.
Add the tamarind extract and water and salt to taste.
when it boils add fish pieces. close the lid and cook for 7-10 minutes till the fish is done. Stir the curry occasionally.
Add coconut milk , cook for a minute . take the pan from stove put some curry leaves and close the lid. Serve after 10 mins.

Note
You can grind coconut into a paste and add instead of coconut milk.

Thengai Satham(Coconut milk Rice)

This is my mother's receipe and she used to do this on every new year. It's perfect for parties . This rice goes well with chicken kurma and veg gravies. Thicker the coconut milk better the taste.

Ingredients

Basmati rice - 2 cup
Coconut milk - 4 cups
Onion -1
Green chillies -4
Elachi -2
Cinnamon -1
Clove -3
Bay leaf -1
Ginger Garlic Paste - 2 Teaspn
Tomato - 1 or 2
Mint leaves - Few
Ghee -1 Tbl Spn
Refind Oil - 1 Tbl Spn
Turmeric Powder - Pinch
Salt

Method

Soak the rice in coconut milk for 10 minutes.Heat Ghee and oil in pressure cooker. Add Bay leaf,Cinnamon,Elachi and cloves. Then add onion and fry till golden brown. Add ginger garlic paste, slitted green chillies and tomato. Then add mint leaves turmeric powder and salt. Add rice with coconut milk. Close the lid and cook in high flame till 1 whistle comes. Then reduce flame and keep in low fire for 5-7 minutes. Serve with spicy kurma or gravy.