Malabar Mutta curry/ Egg Curry

A spicy egg curry goes well with rice/rotis/chapathis/appam/puttu/dosa...Made in fried coconut enriches the flavour

Serves- 4

Ingredients:

1. Egg- 4, hard boiled and unshelled
2. Grated coconut- 1 cup
3. Onion- 1 large,sliced
4. Tomato- 1 big
5. Green chillies- 2,slit
6. Garlic- 4 pods
7. Dried red chillies- 2
8. Ginger- 1 inch piece
9. Chilli powder- 1 tablespoon
10. Coriander powder-1 tablespoon
11. Salt-1 teaspoon
12. Turmeric-1/2 teaspoon
13. Pepper powder- 1 teaspoon.
14. Curry leaves
15. Oil
16. Water

Method:

1. Heat 2 tablespoon oil in a pan
2. Add grated coconut, 1/2 of the sliced onion, cut ginger,garlic,red chillies,curry leaves
3. Stir continuously in low flame till these turn brown.
4. Make sure they don't get burned.
5. Add 1/2 tablespoon chilli powder,coriander powder,pepper powder. Stir well for a min.
6. Take out from flame and allow to cool.
7. Grind them to a very fine paste.
8. Heat oil in a pan and saute the sliced onions
9. When they turn golden brown add the chopped tomatoes,green chillies.
10. Add the remaining chilli powder,turmeric powder,salt.
11. Stir well in low flame.
12. Cook till the mix turns soft.
13. Make slits in the boiled eggs and add them .
14. Add the grind paste, one cup water , stir well(Test for salt and spice and add more if required)
15. Cover and cook for another 10 mins adding curry leaves.
16. Transfer to a serving bowl.

Serve hot. Making slits in the egg helps the flavour get inside!. enjoy cooking and eating!

Red Spicy Tamarind Fish Curry

Spicy and sour fish curry. Malabar special, easily prepared with limited ingredients. Love to have it with rice,dosa,puttu.

Serves-4

Ingredients:

1. Fish- 10 pieces
2. Onion- 1 large
3. Ginger- 1 inch piece
4. Garlic- 3 pods
5. Red chilly powder- 2 1/2 tablespoon
6. Coriander powder- 1 teaspoon
7. Turmeric powder- a pinch
8. Salt-2 teaspoon
9. Mustard seeds- 1/2 teaspoon
10. Tamarind- 1 teaspoon/ 4 kodampuli(I used paste since only that is available here)
11. Curry leaves- 10
12. Oil-2 tablespoon

Method:

1. Marinate the fish pieces with 2 teaspoon chilly powder and 1 teaspoon salt for 1/2  hr.
2. Grind the garlic,ginger along with chilly powder,coriander powder,turmeric powder to a fine paste.
3. Heat oil in a pan and splutter mustard seeds.
4. Add the sliced onions and curry leaves and saute
5. When they turn golden brown add the ground paste and fry for a min.
6. Add 2 cups water,stir well on low flame.
7. Add salt, tamarind paste, mix well.
8. Cover and cook for a min.
9. Add the fish pieces,cover and cook for 10 mins.
10. Stir in between and cook till the gravy thickens.

Move to a serving bowl. Have it with rice/dosa.