Fish stew with veggies

Snapper fillets 300 grams, cut into 3 inch pieces, cauliflower florets 12, carrot 1, onion 1, potato 1, all cubed, garlic cloves 5, ginger 1 inch piece, both thinly sliced, salt to taste, turmeric powder 1/3 tsp.,
black pepper powder 1 tsp.
Combine all the ingredients and cook in a cup of water till soft.
Add a cup of fresh coconut milk, allow to simmer in low flame.
Adjust salt and garnish with scallions.
Excellent with bread, roti and chapatti.

Green peas scallion rice

Basmati rice 3 cups, cooked in 6 cups of water with salt to taste
Frozen green peas 11/2 cups, onion 1, ginger 3 inch piece, both finely chopped, scallion 3 stalks, chopped, salt to taste, ghee 2 tbsp.,
cumin seeds 2 tsp.
Heat ghee in a wok, drop in cumin seeds, followed by onion and ginger, sauté till tender, add green peas, sauté till cooked, add salt to taste. Then add rice and combine well. Garnish with scallions.
Combine well and serve hot with lime pickle and papadum.
 

Kale and lentils with grated coconut

Kale leaves a bunch, chopped, green lentils ( moong) cooked, grated coconut 1/2 cup, turmeric powder and cumin powder 1/4 tsp. each, coconut oil a tbsp., mustard seed 1/2 tsp., salt to taste.
Heat oil in a shallow pan, drop in mustard seeds, allow to splatter, drop in kale leaves, sauté till cooked, add cooked lentils along with all the other ingredients. Combine well, adjust salt. Serve with rice.