Ingredients: - 300 grams tuna in oil, 1 cup grated coconut, 1 teaspoon chopped ginger garlic, 1 tablespoon tamarind paste, 2 teaspoons red chilly powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 onion, 4 green chillies, ½ cup water, few curry leaves and salt to taste.

Preparation time : - 7 minutes     Serves : - 2






Ingredients : - 500 grams white fish, 1 small mango, 1 tablespoon chopped garlic, 1 tablespoon chopped ginger, 4 green chillies, 1 onion, 1 teaspoon red chilly powder, ½ teaspoon turmeric, few curry leaves, 2 cups water, 2 tablespoons oil and salt to taste.

Preparation time : - 15 minutes     Serves : - 2

HOW TO PREPARE : - Finely chop the onion. Slice the mango. Slit the green chillies and keep it all aside. Now take a pan and pour some oil. When the oil is very hot add the ginger, garlic, green chillies and onions. Sauté till the onions turn golden brown. Then put in the curry leaves, turmeric, red chilly powder and salt to taste. Mix it all up and add the water and mango slices. Let it boil and then add the fish pieces. Stir well, cover, simmer and cook for ten minutes or till the fish is cooked and the gravy is as thick as you want. Remove from flame and serve hot.



Ingredients : - 500 grams fish, ½ inch ginger, 5 garlic flakes, 4 green chillies, ½ teaspoon turmeric, ¼ teaspoon kashmiri garam masala (hot spice mix), 1 teaspoon coriander powder, 1 cup butter milk, 1 bunch coriander leaves, 2 bunches (methi) fenugreek leaves, 3 tablespoons oil and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE : - Take a blender and make a paste of the coriander and mint leaves. Wash and clean the fish nicely and then cut it into small pieces. Deep fry them for a while or till they are done. Now remove from oil and set it aside. Add the chopped ginger, garlic and green chillies to another pan and sauté for a minute. Add the paste we made and sauté till the oil begins to leave the edges of the pan. Pour in half the butter milk and add the turmeric, coriander powder, Kashmiri garam masala and salt to taste. Mix all these ingredients very well and then add the fried fish pieces. Cook for another ten minutes on low flame and then add the remaining buttermilk and cook for another five minutes. Garnish with coriander and serve hot.