SOURAK CURRY

1 cup grated coconut 1 teaspoon red chili powder 1 teaspoon corainder powder 1/2 teaspoon haldi powder or turmeric powder 6 black peppercorns 3 garlic flakes 2 inches ginger small ball of tamarind 6 kokum (binda sola) 1/2 teaspoon jeera powder or cumin powder 1 green chili sliced vertically 1 small onion 2 cup water Directions: 1Grind all the ingredients with 2 cups of water except for tamarind, kokum and green chili. 2 Soak the tamarind ball in bowl with water and squeeze the sour water of it. Add this sour water to the paste and boil for 15 minutes. Add kokum and green chilli when its boiling. Add salt and sorak curry is ready to serve.

Lobster Curry
2 pound Lobster 0.1 kilogram sliced coconut 5 garlic pods 2 pieces of ginger 20 pepper corns 10 cloves 7 Kashmiri chillies 1 teaspoon cumin seeds or Jeera salt to taste 1 cup water 1 small onion Directions Fry the coconut till its light brown In a blender, add the spices and coconut with little water to form a smooth paste Add a little oil to a pan and fry the chopped onion till transcluent

Kurle Ambet
5-6 Crabs 8-12 Red chillies (depending on your spice tolerance) 4-6 Garlic pods 1 1 inch piece of ginger 1 tablespoon Coriander seeds (Dhanya Seeds) 1 teaspoon Mustards seeds 1/2 teaspoon Fenugreek seeds (Methi seeds) 1 cup Freshly grated Coconut 1 small piece of Tamarind 1 Onion chopped fine salt to taste 1.5 cup Water
Directions In a pan, add 1/2 tablespoon oil and let it heat. Add the methi and mustard seeds and let them splutter. Then set them aside. In a clean pan, roast the dhania seeds and set asid In a clean pan, roast the red chillies and set aside. n a small bowl, add the tamarind and soak in water for 15 minutes. In a mixer, add the coconut, roasted chillies, dhania seeds, garlic , ginger, spluttered mustard and methi seeds and tamarind juice to grind a smooth paste. In a pot, add a tablespoon of oil and let it heat. Add onion and saute till turns translucent. Add the ground paste/mix to the saute onion and mix well for crabs n cook till

! Mackerel Imli
Mackerels 4 medium Tamarind paste 1 1/2 tablespoons Salt to taste Turmeric powder 1/4 teaspoon Oil 4 tablespoons Garlic 6-8 cloves Ginger 1 inch piece Cumin seeds 1 teaspoon Coriander seeds 1 tablespoon Dried red chillies 5-6 Cloves 5-6 Cinnamon 1 inch piece 1/2 cup + to Scraped coconut sprinkle Onions,finely 2 medium chopped Sugar 1/2 teaspoon Method Place mackerels in a bowl, add salt, turmeric powder and tbsp tamarind paste and rub in well. Keep the bowl in the refrigerator for hour. Heat oil in a non stick pan. Grind garlic, ginger, cumin seeds, coriander seeds, dried red chillies, cloves, cinnamon, scraped coconut and 1 tbsp tamarind paste with a little water to a fine paste. Shallow fry the mackerels in the pan, turning sides, till lightly browned on both sides. Drain on absorbent paper. Add onions to the oil remaining in the pan and saute till lightly browned. Add ground paste and saute for 2 minutes. Add cup water, salt and sugar and mix. Add fish and cook, covered, till fish is cooked. Transfer into a serving bowl, sprinkle a little scraped coconut and serve hot with steamed rice.