Pork With Kaya Ularthiyathu

Ingredients
Pork 500 g
Raw banana 200 g
Onion 100 g
Ginger 40 g
Garlic 30 g
Green chilli 20 g
Coconut oil 40 ml
Garam Masala 30 g
Chilli Powder 25 g
Coriander Powder 25 g
Turmeric Powder 20 g
Lime 1
Curry Leaves 1 sprig

Method of preparation
1. Wash and clean the pork. Cut into small (1 inch) cubes and then boil it.
2. Remove the skin of raw banana. After cutting the banana into two (length wise), make it into thick sheets and boil it. While boiling the pork & raw banana, add little turmeric powder and salt.
3. Heat oil in a pan and add the sliced ginger, garlic, green chilli, onion and curry leaves. Sauté well and then add the masalas and fry well.
4. Add the pork and raw banana into the pan and fry it nicely. Squeeze little lime and add salt.

Masala Fried Fish

Ingredients
Sear fish darned (Sliced on the bone) 1
Crushed pepper corn 5 g
Ginger 3 g
Garlic 3 g
Green Chilli 3 g
Chilli powder 2 g
Turmeric powder 2 g
Curry leaves 1 sprig
Lime 1
Coconut oil 50 ml
Egg ½
Salt To taste
Onion 1
Salad cucumber 50 g
Carrot 50 g
Tomato 1

Method of preparation
1. After cutting the fish, immerse into water with salt and vinegar for half an hour.
2. Prepare a thick masala with crushed peppercorn, ginger, garlic, green chillies, curry leaves, turmeric, chilli powder, limejuice, beaten egg, salt and a little coconut oil.
3. Smear the batter all over the fish and keep it for half an hour and shallow fry in coconut oil.
4. Serve hot in a bed of banana leaf decorated with carved vegetables and lemon wedge.

Ulli Theeyal

Ingredients
Small onions (shallots) 100g
Coconut (grated) 100g
Coconut oil 50
Fenugreek seeds 5
Mustard seeds 5
Curry leaves few springs
Red chilli (whole) 5
Tamarind 10g
Jagery 5
Salt to taste
Aniseeds 5
Pepper corn (whole) 10g
Coriander seeds 10
Garlic flakes 3
Cumin seeds 5 Method of preparation 1. Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic. 2. Sauté the peeled sliced shallots in coconut oil till it becomes brown. 3. Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes. 4. Add the curry paste to the mixture and cook for further 4 minutes. 5. Check for seasoning. 6. Garnish with curry leaves and serve piping hot.