INGREDIENTS:

1. Shark – 2 pieces ( each with 1″ thickness)

2. Onion – 1 finely chopped

3. Green chilli – 4 finely chopped

4. Garlic – 10 to 12 pods

5. Turmeric powder – 1 tsp

6. Salt to taste

7. Oil – 1 tbsp

8. Mustard seeds – 1 tsp

9. Curry leaves – few

10. Corriander leaves – 4 or 5 twigs, finely chopped

METHOD:

1. Boil the shark with salt and 1 tsp turmeric pwder until it is cooked.

2. Drain the water and keep it aside to dry.

3. Once it is dry, remove the skin and the bone and scarmble it.

4. Pour oil in a pan and splutter mustard seeds and curry leaves.

5. Toss the garlic into it and saute it.

6. Follow it with the onion and 1 tsp salt and saute it until the oil separates from it.

7.  Add half of the corriander leaves, 1tsp turmeric powder and the green chillies and keep stirring until the raw smell of turmeric leaves the mixture.

8. Then, add the scrambled shark pieces and toss the rest of the corrainder leaves and stirr it.

9. Keep it closed in medium flame and keep stirring often until the mixture gets blended.

10 Check for salt and remove from fire.

Suites well with rice as a side dish.

INGREDIENTS:

1. Fish – 3 big pieces. ( Batang, kingfish)

2. Shallots (small onions) - 10 nos( to grind), 10 nos (to season)

3. Grated coconut – 2tbsp

4. Ginger – 1″ piece

5. Garlic – 8 pods

6. Fennel seeds – 1tsp

7. Cumin seeds – 2 tsp

8. Corriander seeds – 1 tsp

9. Chilli pwdr – 1tbsp

10. Corriander pwdr – 3 tbsp

11. Tomato – 1 med size

12. Turmeric pwdr – 1 tsp

13. Curry leaves – few

14. Corriander leaves – 5 figs

15. Salt – to taste

16. Oil – as reqd

METHOD:

1. Clean the fish and marinate it with 1/4tsp turmeric pwdr, 1/2tsp salt and 1/2 tsp chilli pwdr, and refrigirate it for half n hour.

2. Pour oil in a pan, season it with fennel seeds, 1 tsp cumin seeds, corriander seeds. Follow it with crushed ginger and garlic.

3. Then add the onions and saute well. Finally add the grated coconut and fry for 2 mins and turn off the fire.

4. Allow it to cool and grind it and keep it aside.

5. In a deep bottomed vessel, pour oil and add 1tsp cumin seeds, curry leaves and shallots (small onions) and keep stirring.

6. Follow it with tomatos, chilli pwdr, turmeric pwdr, corriander pwdr, salt and cook in low flame with the lids on. (Need not stir, and smash the tomatoes)

7. Once the tomatoes are half cooked, add the ground mixture and little water to it.

8. Allow it to boil for 10 mins in medium flame with the lids on. Keep stirring in between.

9. Now add the fish pieces to the boiling gravy and cook for 2 mins in medium flame with the lids on.

10. Garnish with corriander leaves and serve it with rice, dosa, idly.

INGREDIENTS:

To make fish gravy:

1. Fish ( preferably kingfish, Batang) – 3 pieces ( I have used Tenggiri here)

2. Onion – 2 med size

3. Tomato – 1 big

4. Ginger – 2 inchs

5. Garlic – 7 pods

6. Spices – (Cinnamon stick – 1 inch, Cloves – 2, Cardomom-2, Star aniseed – 1, Bay leaf – 1)

7. Fennel seeds – 1tsp

8. Grated coconut – 1 tbsp

9. Corriander leaves – 1/2 cup

10. Chilli pwdr – 1 tsp

11. Turmeric pwdr – 1/2 tsp

12. Garam masala pwdr – 1/4 tsp

13. Curd – 2 tbsp

14. Ghee – 2 tbsp

15. Mint leaves – 1/4 cup

16. Green chilli – 2

To make Rice;

1. Basmati rice – 3 cups

2. Cinnomon stick – 1/2 “

3. Salt – 1 tsp

METHOD:

To prepare rice:

1. Grease the vessel with 1/2 tsp oil and pressure cook rice with 1 and half times water( 1cup rice: 1.5cup water,  ratio), salt, and cinnomon stick. (1 tsp ghee can also be added to remain nonsticky)

2. After it is cooked, spread it on a vessel and allow it to cool.

To prepare fish:

3. Marinate the fish with turmeric pwdr, chilli pwdr, and salt and refrigirate for half n hour.

4. In a plate, mix 1 tsp chilli pwdr, 1/4 tsp salt and mix with 2 tbsp water ( shd be of thick consistency).

5. Dip the fish pieces into this mixture and spread it on a tawa. Pour oil around it, cook by turning it on both sides.

6. When cooked, remove it from fire, cool it and then remove the skin and bones from it and make it into 1” cubed pieces. keep it aside.

To prepare fish gravy n Biriyani:

7. In a deep bottomed vessel or in a pressure cooker, heat the oil and ghee in equal ratios, and toss the spices, fennel seeds to it.

8. Add the slit onions and ginger garlic coconut paste(grind together ginger,garlic, coconut), chopped mint leaves and corriander leaves and saute it.

9. When the oil leaves the onion, add the tomatoes, chilli pwdr, turmeric pwdr, garam masala pwdr and the green chillies to it. Keep stirring.

10. Once the tomatoes are smashed well add the beaten curd to it and stir for 5 mins.

11. Then add the cooked rice and fish pieces together..and mix well.

12. Check for salt and garnish with corriander leaves.

13. Fried cashews can also be added to give a rich flavor.

14. Serve it with Onion raita.