Coconut Chutney

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc.

Cumin seeds - 1 tsp

Ginger - a small pc.

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.

Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.

Garlic Confit Caramelized Onion Pasta

pasta (spaghetti / linguine)

1 whole garlic confit (with the oil)

1 onion

1 tbsp chili flakes or chili paste

2 tbsp butter

3–4 tbsp sun-dried tomatoes

½ cup grated parmesan

fresh parsley

salt & pepper

a squeeze of lemon

pasta water

Caramelize onion in butter + salt (15–20 min, low heat)

Blend: garlic confit + oil + chili + sun-dried tomatoes + parmesan + parsley + pasta water

Pour prepared sauce into onions, add pasta + pasta water.

Toss until creamy

Finish with parmesan, pepper, parsley

Fish Curry

For the Masala

Black peppercorns – 1 tsp

Cloves – 1 tsp

Coriander seeds – 1 tbsp

Cumin seeds – 1 tsp

Green chillies – 5

Garlic – 7–8 cloves

Ginger – 1 inch

Fresh grated coconut – 2 cups

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Water – as needed (to grind)

For the Curry

Coconut oil – 1 cup

Onion – 1 large, finely chopped

Tomato – 1 large, finely chopped

Water – 1 cup (for cooking tomatoes)

Other Ingredients

Tamarind pulp – 1 tbsp

Green chillies – 4–5, slit

Water – 2 to 3 cups (adjust consistency)

Thick coconut milk – 1 cup

Salt to taste

For the Fish

Pomfret – 1 whole, cleaned and sliced

Grind peppercorns, cloves, coriander seeds, cumin seeds, green chillies, garlic, ginger, coconut, turmeric, and chilli powder with a little water into a smooth paste.

Heat coconut oil and sauté onions till soft and pink. Do not brown. Add tomatoes and cook till soft. Add 1 cup water to speed up the process.

Add tamarind pulp, and slit green chillies. Add the ground masala, 2 cups water, and coconut milk. Mix well. Add salt and adjust consistency with more water if needed. Bring the curry to a boil.

Once boiling, gently add pomfret pieces. Cook for about 5 minutes on medium flame. Do not stir to avoid breaking the fish.

Finish Switch off the flame once the fish turns opaque and white. Let the curry rest for a few minutes before serving.

Serve hot with steamed rice.