Tastebud Kindlers

Here I am again with yet another recipe from my mom-in-law. This time it is an authentic and specially prepared fish curry from Trivandrum. It is ideal if made with the head portions of fish alone. The recipe is as below :- Ingredients Seer fish - 3 pounds Shallots - 5 large or 15 normal sized Green chilli - 5 large Ginger - 2 inch piece Garlic - 3/4 th of a pod Pepper powder - 6 unheaped tsp. Coriander powder - 4 heaped tsp. Chilli powder - 2 unheaped tsp. Turmeric powder - 1/2 tsp. Curry leaves - 2 sprigs  Kudam puli - 5 Tamarind extract (Valanpuli) - 2 tbsp. Salt Procedure Heat oil and saute ingredients 6,7,8 and 9 till the raw smell is gone. In a vessel or manchatti, heat oil, add curry leaves, and saute well ingredients 2, 3, 4 and 5 and salt. Do not make it golden brown. Proceed to Step 3 as the shallots color fade. Add the masala from Step 1 to the above and mix well for a couple minutes Add ingredients 11 and 12 and mix well.  Add around 5 cups

Yet another recipe which I borrowed from my mom-in-law, who invented this after reverse engineering a dish we all fell in love with, at a buffet lunch. Ingredients Chicken (cut into small pieces) - 2 kg Onion (medium) - 5 Green chillies - 15 Ginger - 3 inch Coconut Oil - 5 tbsp. Vinegar - 2tbsp. Curry leaves Salt to taste Masala paste  Coconut milk - 2 tins (13.5 ounce) (Separate 1/2 a tin for first thick coconut milk and rest for second thick coconut milk) Masala Paste Saunf - 2 tbsp. Cardamom - 15 to 20  Cinnamon - 10  (2 inch long pieces) Turmeric powder - 1/4 tsp. Red Chilli powder - 2 heaped tsp. Coriander powder - 5 to 7 heaped tsp. Whole pepper corns - 1 tsp. Procedure Take ingredients 2 to 8 in a vessel and knead well. Add chicken and continue kneading Prepare the masala paste - Coarsely grind the masala ingredients 1 to 3. To this add masala ingredients 4 to 7, sprinkle some water and mix well in a mixer. Add the prepared masala to S