Fish Curry with Tomato Recipe

• 500 g
  
• 1 teaspoon
  
• 1 teaspoon
  
• 1
  
• 3 cloves
  
• 2 teaspoons
  
• 1
  
• 2 tablespoons
  
• 1 tablespoon
  
• 1 tablespoon
  
• 2cubs
  

• Fish steaks
  
• Ground turmeric
  
• Salt
  
• Large onion, roughly chopped
  
• Garlic
  
• Finely chopped fresh ginger
  
• Medium size ripe tomato, chopped
  
• Oil
  
• Ceylon curry powder
  
• Chili powder
  
• Coconut milk
  

Oil for frying, Salt to taste

1. Wash and dry fish well and rub all over with turmeric and salt.
   
2. Cut each steak into serving pieces.
   
3. Heat oil in a frying pan and fry the fish until golden brown on both sides. Drain.
   
4. Put onion, garlic, ginger and tomato in container of electric blender and blend to a smooth paste.
   
5. Heat oil in a saucepan and fry the blended ingredients for a few minutes, until oil begins to separate from mixture.
   
6. Add the curry and chili powders and about a teaspoonful of salt and the coconut milk.
   
7. Bring to the boil, stirring.
   
8. Simmer for a few minutes.
   
9. Then add the fish and simmer for 10 minutes.
   
10. Serve with rice or rotie
    

Fish Curry with Tamarind Recipe

• 500 g
  
• 1 tablespoon
  
• 1/2 cup
  
• 1 1/2 tablespoons
  
• 1 teaspoon
  
• 1/4 teaspoon
  
• 1 teaspoon
  
• 3 tablespoons
  
• 6
  
• 1/4 teaspoon
  
• 1
  
• 2 cloves
  

• Firm fish fillets
  
• Tamarind pulp
  
• Hot water
  
• Ceylon curry powder
  
• Salt
  
• Ground turmeric
  
• Chili powder
  
• Oil
  
• Curry leaves
  
• Fenugreek seeds
  
• Medium onion, finely chopped
  
• Garlic, finely chopped
  

1. Wash and dry fish and cut into serving pieces.
   
2. Soak tamarind pulp in hot water, allow to cool and squeeze to dissolve pulp.
   
3. Strain through fine nylon sieve and discard seeds and fibers.
   
4. Combine tamarind liquid with curry powder, salt, turmeric, chili powder and marinate fish for 20 minutes.
   
5. Heat oil and fry the curry leaves and fenugreek seeds for 2 minutes.
   
6. Then add onion and garlic and continue to fry on medium heat until onion is golden, stirring occasionally.
   
7. Add fish and marinade, cover and cook over low heat for 10 minutes.
   
8. Uncover and cook for a further 10 minutes.
   
9. Serve with white rice and vegetables curries.

Dry Fried Shrimps Recipe

• 1 kg
  
• 3 tablespoons
  
• 2
  
• 2 cloves
  
• 2 teaspoons
  
• 1/2 teaspoon
  
• 2 teaspoons
  
• 1/4 teaspoon
  
• 2 teaspoons
  
• 1/2 cup
  
• 2 teaspoons
  
• 1 tablespoon
  

• Raw shrimps
  
• Oil
  
• Large onions, finely chopped
  
• Garlic, finely chopped
  
• Salt
  
• Chili powder, or to taste
  
• Paprika
  
• Ground turmeric
  
• Dried shrimp powder
  
• Water
  
• Sugar
  
• Tomato paste or sauce
  

1. Shell and de-vein the shrimps.
   
2. Heat oil in a heavy frying pan and cook onions and garlic over low heat until soft and golden brown.
   
3. When oil begins to appear around edges, add chili powder, salt, paprika and turmeric and fry for 1 minute.
   
4. Then add dried shrimp powder and the raw shrimps, stir and fry for 3 minutes.
   
5. Add water, cover and simmer for 5 minutes.
   
6. Stir in sugar and tomato paste and cook uncovered for a few minutes longer until gravy is dark reddish brown, thick and dry enough to coat the shrimps.
   
7. Serve with steamed rice.
   
8. As an appetizer, these devilled shrimps are delicious on small squares of fried bread

Crab Curry Recipe

• 2
  
• 3
  
• 6 cloves
  
• 2 teaspoons
  
• 1/2 teaspoon
  
• 10
  
• 8 cm
  
• 1 to 2 tablespoons
  
• 1 teaspoons
  
• 3 teaspoons
  
• 4 cups
  
• 2 tablespoons
  
• 1 tablespoon
  
• 2 cups
  
• 3 tablespoons
  

• Large crabs
  
• Medium onions, finely chopped
  
• Garlic, finely chopped
  
• Finely grated fresh ginger
  
• Fenugreek seeds
  
• Curry leaves
  
• Stick cinnamon
  
• Chili powder
  
• Ground turmeric
  
• Salt
  
• Thin coconut milk
  
• Desiccated coconut
  
• Ground rice
  
• Thick coconut milk
  
• Lemon juice
  

1. Remove the large shells of crabs and discard fibrous tissue found under the shell.
   
2. Divide each crab into 4 portions, breaking each body in half and separating large claws from body.
   
3. Leave legs attached to body.
   
4. Put onion, garlic, ginger, fenugreek, curry leaves, cinnamon, chili, turmeric, salt and thin coconut milk into a large saucepan.
   
5. Cover and simmer gently for 30 minutes.
   
6. Add crabs and cook for 20 minutes.
   
7. If pan is not large enough, simmer half the pieces of crab at a time.
   
8. Crab should be submerged in sauce while cooking.
   
9. Heat desiccated coconut and ground rice separately in a dry frying pan over moderate heat, stirring constantly to prevent burning, until each is golden brown.
   
10. Put in an electric blender container, add half the thick coconut milk, cover and blend on high speed for 1 minute.
    
11. Add to curry with lemon juice
    
12. Wash out blender with remaining coconut milk and add.
    
13. Simmer uncovered a further 10 minutes.
    
14. Serve with boiled rice.

Coriander Shrimp Recipe

• 500 g
  
• 1 tablespoon
  
• 1 teaspoon
  
• 4 cloves
  
• 2
  
• ¼ cup
  
• 4
  
• 4 tablespoons
  

• Medium size shrimps
  
• Anchovy powder
  
• Shrimp powder
  
• Garlic, pounded
  
• Shallots, pounded
  
• Coriander, chopped
  
• Egg whites
  
• Rice flour
  

Freshly ground black pepper, Salt to taste ,Some butter, Chopped red pepper (capsicum) for garnishing

1. Slice the shrimp lengthwise.
   
2. Combine the anchovy powder, shrimp powder, garlic, shallots, coriander, egg whites, rice flour, black pepper and salt.
   
3. Heat butter in a non-stick pan.
   
4. Fry the shrimp for about 2-3 minute.
   
5. Serve with steamed white rice.