SQUID AND PRAWN CHILLI FRY

Ingredients:

200 grams prawns (cleaned, deveined) cut into small bits.

300 grams squid tubes cut into small bits

Heat a pan. Add 2 tblsp coconut oil or any oil. Add 2 to 3 chopped onions and fry for some time. Add 3 chopped green chillies and 2 inches ginger chopped. 3 cloves chopped garlic. Fry for some time. Add salt and chilli paste. (1 tsp red chilli powder, 1/2 tsp turmeric powder, 3/4 tsp salt and little vinegar). Fry for couple of minutes. Add 2 chopped tomatoes and fry till you get a nice paste mixture. Add the prawns and squid and mix well and cook for 4 minutes. Sprinkle with chopped coriander leaves and serve.

CURRY LEAVES CHUTNEY

Ingredients

A heaped cup of Curry Leaves (washed well)

3/4 Cup Scraped Coconut or Desiccated Coconut

3 Tblsp of Chana Dhal or Dalia

2 Green Chillies

1 tsp Cumin Seeds

2 tbsp Lemon Juice

1 tsp Salt

2 tsp Oil

Tempering (Optional)

2 tsp Oil

1/4 tsp Urid Dhal

1/2 Mustard Seeds

few curry leaves

Method:

Heat Oil in a pan. Fry the washed curry leaves until crisp. Keep aside to cool completely.

Grind the curry leaves along with the other ingredients Cumin Seeds, Chana Dhal, Coconut, Green Chillies, Salt, Lemon Juice and little water to make a fine paste. The Curry Leaves Chutney is ready

If you want to temper the chutney.

Heat oil in a pan. When hot add the urid dhal. When slightly brown add the mustard seeds and when they splutter add the curry leaves. Fry till Curry Leaves loses its rawness. Pour this mixture over the ground chutney. The Curry Leaves Chutney is ready