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.

Moong Dhal Pudding

1/2 cup Moong Dal (soaked 4-5 hours)

1/2 cup Ghee

1/2 cup Mawa

1/2 cup Water

1/4 cup + 2 tbsp Sugar

6 Green Cardamom seeds

Saffron

Nuts

Roast soaked dal to a deep golden color and grind to a coarse paste.

Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release.

Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture.

Cook down with mawa until it reaches a thick, luscious consistency and ghee leaves the sides.

Garlic Bread

Butter - 1 1/2 stick

Garlic - 4 cloves, minced

French Loaf - 1

Parmesan - 1/4 cup, grated

Salt

Parsley leaves, finely chopped 

Preheat oven to 450 F.

Melt Butter in a small skillet over medium heat. Add Garlic and cook, stirring occasionally, until the Butter is golden and Garlic is fragrant, about 3 min.  

Slice the Bread in half lengthwise. Liberally brush the crust with Garlic Butter. 

Turn the Bread cut side up. Slice each loaf crosswise at 2" intervals without cutting all the way through. Liberally brush the cut sides of the bread with all the remaining Garlic Butter. 

Transfer the bread to a rimmed baking sheet.  Sprinkle Parmesan and a pinch of Salt; bake until the edges are a deep golden brown, 10 to 15 minutes. Top with the parsley.

Serve warm.