Cookery Course Kerala India  All curries for 2 people if only eating one curry or for 4 people if having a mixture of all

Tips: To make garlic and ginger paste: peel and then blend, can keep in fridge fir up to 3

days or can freeze but better fresh. To make cashew nut paste blend 10 cashew nuts and add 6 tbsp. water, if to dry

add more, you use this instead of cornflour to make curries thicker. If you soak an onion in water for 10 mins before chopping it stops you from crying! To make curry taste less spicy add 1 tbsp. of any other oil other than the one you cooked

with at the end of making the curry

Prawn Masala Curry 10 minsIngredients:

400 grams Tiger Prawns Large onion chopped finely 2 medium sized tomatoes chopped small 2 green chillies sliced long ways with seeds intact 4 tbsp. coconut oil Fresh curry leaves 1/2 tsp turmeric powder   1 tsp black pepper 1 -1 1/2 chilli powder Kashmiri or mild use 1 or less for milder curry 1/2 tsp garam masala 1/2 teacup water Salt to taste 1/2 tsp ginger paste 1/2 tsp garlic paste

Method:1. Heat pan till hot2. Add oil, curry leaves, green chill and onion fry till soft.  3. Add garlic and ginger paste4. Add following powder spices, turmeric, chilli powder, garam masala5. Add tomatoes6. Add prawns  7. Add water and salt8. Cook on a high flame for 5 mins

Fish Mango Curry 10 minsIngredients:

Half mango 2 fish — any type, cut slits in either side to add all spices Large onion chopped finely 2 green chillies sliced long ways with seeds intact 3 tbsp. coconut oil Fresh curry leaves 1/2 tsp turmeric powder   1 tsp black mustard seeds 1 -1 1/2 chilli powder Kashmiri or mild use 1 or less for milder curry 2 teacups coconut milk Salt to taste

Method:1. Heat pan (casserole or frying pan) till hot2. Add oil, curry leaves and onion fry till soft.  Add salt3. Add following spices, turmeric, chilli powder, ginger paste4. Add coconut milk5. Add mango pieces Gently simmer 3 mins6. Add fish in pan and ensure both sides are covered with spiced liquid.  Simmer and turn fish

for about 3-4 mins7. In a separate small pan add 1 tbsp. coconut oil and when hot add mustard seeds until they

pop, make sure you cover with a lid.  Add to the fish and sauce

Chicken Korma 10-15mins

Ingredients:

400 grams chopped chicken Large onion chopped finely 1 medium sized tomatoes chopped small 2 green chillies sliced long ways with seeds intact 1 small lemon for its juice Coriander leaves fresh Fresh curry leaves 1/2 tsp turmeric powder   1 tsp black pepper 1/2 tsp garam masala 1 1/2 teacups coconut milk Salt to taste 1 tsp ginger paste 1/2 tsp garlic paste Cashew nut paste 4 tbsp. sunflower oil

Method:1. Heat pan till hot (add no oil or water), add chicken, lemon juice and sat and keep turning2. In a second pan add oil, curry leaves, green chill and onion fry till soft.  Cook for 2 mins3. Add garlic and ginger paste4. Add following powder spices, black pepper, garam masala5. Add tomatoes6. Add coconut milk and bring to the boil7. Add chicken and its juices8. Add cashew nut paste to thicken sauce9. Turn off heat and add coriander leaves to the top or when serving

Vegetable Curry 15 minsTip you can use any vegetables but cut to the same size

Ingredients: Large onion chopped finely 1 medium sized tomatoes chopped small 1 large potato chopped small 2 carrots chopped small 5 green beans shopped small 4 tbsp. coconut oil Fresh curry leaves 1/2 tsp turmeric powder   1/2 tsp black pepper 1 tsp chilli powder Kashmiri or mild use 1 or less for milder curry 1/2 tsp garam masala 1 teacup water Salt to taste Cashew nut paste

Method:Use two pans. If you use a pressure cooker for veg it takes 5 mins, if using ordinary pan, it takes 15 mins

1. In first pan add all vegetables except tomato, onion and add water, bring to boil then simmer for 15 mins

2. In second pan heat pan till hot3. Add oil, curry leaves, onion and salt fry till soft.  4. Add garlic paste5. Add following powder spices, turmeric, black pepper, garam masala and chilli6. Add tomatoes7. Add cooked vegetables from first pot

8. Add cashew paste to thicken

Chapattis x12  in 5 mins

Ingredients:

3 big teacups of wheat flour or chapattis flour 2 teacups of water 1/2 tsp salt 1 tbsp. oil (any type) to stop the mixture sticking 

Method:

1. In large bowl add flour and add water bit by bit2. Knead well3. Add oil and head again, it is now non-sticky4. Break off small golf ball size pieces of about 125. Add dusting flour to both sides of flattened ball and roll out till chapatti size, turning over

and rolling and add flour as you go along6. Heat a flat pan or frying pan to very hot, use no oil7. Cook both sides and keep on turning.  Add a small amount of oil using the back of a dessert

spoon to stop it from burning as soon as air bubbles appear, esp. around edge, keep turning until it starts to turn slightly brown