• Fish pieces                                : 6 nos
• Onion                                        : 1
• Shallots                                     : 5 nos
• Garlic                                        : 3 cloves
• Ginger                                       : 1/2"pc
• Green chillies                            : 3 nos
• Tomato                                      : 1 meduim
• Coconut oil                               : 1 tbsp 
• Coconut milk thin                     : 1/2 cup
• Thick coconut milk                   : 1/4 cup

• Turmeric pdr                             : 1/4 tsp
• Lemon juice                              : 1 tsp
• Pepper pdr                                 : 1/4 tsp
• Salt to taste

• You can use any fleshy fish pieces, here I used Barracuda (Koduva) fish for this recipe.
• Clean and marinate the fish pieces with turmeric pdr, salt, pepper pdr and lemon juice and keep it for 20 mins.
• Crush the garlic and ginger.  Slice shallots and onion,  slit green chillies  and keep aside.
• Heat one tsp of oil in a pan and shallow fry the marinated  fish pieces  for just 2 to 3 minutes.
• Heat the remaining oil and add crushed ginger and garlic to that. Saute for a while and add the sliced shallots and onion.  When the onion become translucent add the green chillies. Add the  thin coconut milk,  tomato pieces, salt and fried fish pieces.

•  Mix it slowly and let it boil for 2 mins. The gravy thickens, now add the thick coconut milk , before boiling switch off the flame. Add curry leaves.  
• Serve it with steamed rice, or aappam.

• Fish pieces                         : 6 nos (any fleshy fish)
• Onion                                 : 1 chopped
• Green chillies                     : 2 nos
• Red chillies                        : 4 nos
• Coriander seeds                 : 1 tbsp
• Cumin seeds                      : 1/4 tsp
• Grated coconut                  : 1/2 cup
• Turmeric pdr                      : 1/4 tsp 
• Ginger                                : 1/2" pc
• Garlic                                 : 2 cloves
• Oil                                      : 1 tbsp
• Salt to taste
• Vinegar                              : 1 tsp

• Roast red chillies, coriander seeds and cumin seeds in a dry pan. Cool it and grind it well along with ginger, garlic and grated coconut to a paste, keep aside.

• Take a small portion of the ground paste and marinate the cleaned fish for about 10 mins.
• In a pan heat oil, add the chopped onion and saute till translucent. Slit green chillies and add this and saute along with onion for one more minute. 
• Now add the ground paste and saute again for 2 to 4 minutes. Add one cup of water  and required amount of salt, turmeric pdr to this and let it boil.

•  Then add the fish pieces to this and boil again for 2 mins.   The gravy becomes thick and add the vinegar to this, mix well and switch off the stove.  The fish curry is ready, serve hot with steamed rice!!

• Bread slices                          : 4 nos
• Semolina (rava)                    : 1/4 cup
• Rice flour                              : 2 tbsp
• Yoghurt                                 : 1/2 cup
• Cumin seeds                         : a pinch
• Green chilli                          : 1 no
• Coriander leaves chopped   : 1 tbsp
• Onion                                  :  1 big, chopped
• Hing                                    : a pinch
• Salt to taste

• Trim the edges of the bread and soak it for 2 mins. Squeeze out the water from the bread pieces.
• Grind together the bread pieces, semolina and rice flour. Add yoghurt to this and grind once more. Add 1/2 cup water to this to make a batter. Add salt, cumin seeds, chopped onion , hing and green chilli,  mix well. 
• Keep it for 10 mins.  Heat a dosa tawa and grease it with oil.  Pour one full ladle of batter on the tawa and spread it lightly.  Sprinkle little chopped coriander leaves over it.

•  Drizzle little oil around the edges, cook on a medium flame for one minute or till the bottom side turns light brown. Flip it and let the other side also cook. 

• Transfer it to a serving plate and serve it hot with coconut chutney. 

• Cooked seva                     : 2 cups
• Onion                               : 1
• Tomato                             : 1
• Green chillies                   : 2 nos
• Chilli pdr                          : 1/4 tsp
• Turmeric pdr                    : a pinch
• Saunf                                : 1/4 tsp
• Mustard seeds                  : 1 tsp
• Urad    dal                        : 1/4 tsp
• Curry leaves                    : 1 sprig
• Oil                                   : 1 tbsp
• Coriander leaves             : for garnishing

Method:

• Heat oil in a non stick pan add mustard seeds, when it splutters add urad dal, saunf and curly leaves. Fry for 3 seconds and then add chopped onion and chopped green chillies,  saute it  for a minute. 

• Then add chopped turmeric pdr & chilli pdr , mix well. Now add the chopped tomatoes, salt  and saute it till the tomato becomes mushy.

•  Finally add the seva to this, mix well.

• Serve hot !