Carrot egg omelette

Carrot 2, grated, ginger garlic paste 1 tsp., onion 1, chopped, coconut oil 2 tbsp., salt to taste,
cilantro chopped a tbsp., eggs 4.
Heat oil in pan, drop in onion, sauté, add carrot, sauté, add ginger garlic paste, salt and cilantro.
Sauté till half cooked. Reduce the flame and spread the mix in the pan. Pour the beaten egg mix
over the carrot mix in a uniform thickness, when cooked, turn upside down to cook the other side.
Omelette ready. Serve as a snack with your favourite drink preferably hot tea or coffee.

Tamarind rice with anchovy

Anchovy without bones 300 gram, ginger garlic paste 2 tsp., salt to taste, red chilli powder 1 tsp.
Marinate anchovy with the ingredients and keep for 1 hour. Fry it in required oil till golden brown.
Basmati rice 2 cups, cooked in 41/2 cups water. Spread it into a tray to cool down.
Tamarind paste 2 tsp. diluted in 1/4 cup water, shallots 100 grams, thinly sliced, cinnamon 1",
star anise 1,  pepper corns few, coconut oil 2 tbsp., coriander powder 1tsp., salt to taste,
 fenugreek powder 1/4 tsp., curry leaf a sprig.
Heat oil in a wok, drop in whole spices and curry leaves, let the aroma spread out, drop in shallots, sauté till light brown, add curry powders and salt, pour in the tamarind water, allow to boil.
Add fried anchovies and cooked rice, combine well, adjust salt.
Serve with papadum and mango pickle.

Black Pearl Spot Roast (Karimeen)

Black pearl spot is a Kerala special fish found in back waters. It is healthy, rich in omega 3 fatty acid.
Black pearl spot medium sized 4, scaled, striped, washed, cleaned and drained.
Marinate the fish in ginger garlic paste, black pepper powder and salt to taste. Refrigerate or 3 hours.
Light brown both the sides in an oil brushed non sticky  pan and keep aside.
Onion 1, tomato 2, garlic cloves 4, ginger 2" piece. All thinly sliced. Green chilly 4, silted,
curry leaf 2 sprigs, coconut oil 2 tbsp., turmeric powder 1/4 tsp., chilli powder 2 tsp., coriander
powder 1 tsp., fenugreek powder 1/4 tsp., salt to taste, coconut milk 1/2 cup.
Heat oil in a wok, drop in half curry leaf, onion, garlic and ginger. Sauté till light brown, add green chilli and tomato, sauté till stewed, add the curry powders and salt, stir for 30 seconds.
Add half cup of boiling water, allow to boil, carefully add fish into the sauce. Allow to bubble,
carefully turn upside down the fish. Again allow to bubble. Add the coconut milk.
Turn the flame to low and allow to boil. Garnish with curry leaves. Ready to serve with rice.

Simple fish curry

Red snapper fillets 500 grams, cubed into 2 inch pieces, shallots 10, ginger 2 inch piece, garlic 5 cloves, all three finely chopped, tamarind concentrate 11/2 tsp., Kashmiri chilli powder 1 tbsp.,
turmeric powder 1/4tsp., fenugreek powder 1/4 tsp., coconut oil 1 tbsp., tomato 1, sliced,
curry leaf a sprig.
In a wok, take a cup of water, along with tamarind concentrate, except fish pieces, tomato, and coconut oil , mix all other ingredients, allow to boil, add fish pieces, allow to cook, add
tomato, simmer the flame, allow tomato to cook, pour the oil, swirl the wok, enabling oil to get mixed, add curry leaf. Fish curry ready.