• Clean, wash and cut fish into medium sized pieces.

• Marinate the fish pieces in a little salt and lime juice and keep aside for 15 minutes.

• Heat up some oil in a kadai, throw in the mustard seeds and as they crackle, add the curry leaves and sauté for a few seconds. Add the onions and stir until light brown.

• Next put in the ginger and garlic pastes, slit green chillies, turmeric powder and fish pieces.

• Stir on high flame for half a minute.

• Now, pour the coconut milk and add salt and stir for a few minutes.

• Cover and allow it to cook for about 10 minutes on low flame.

• Grind the ingredients finely.

• Heat oil in a frying pan and season mustard.

• Sauté in onion, garlic, ginger, ground masala and boil adding water, tamarind and salt.

• Add green chillies, curry leaves and prawns and mix well.

• Cook till done. Serve hot.

Mix all the ingredients except oil. Marinate the chicken pieces for a minimum of half an hour. Heat the oil in a pan and fry the chicken. Fry till the chicken is cooked and soft. Then remove from the oil and drain. Serve hot.

1) Cook mango with green chilli, ginger, salt and turmeric powder.

: - Do not overcook.

2) Make a paste with coconut, cumin and mix with yoghurt in a bowl.

3) Pour it into the cooked mango, stir under low flame for 2 minutes. Switch off the flame.

4) Heat the oil in a kadai

5) Splutter mustard seeds and add fenugreek, sautéing until brown.

6) Add chopped small onion, garlic, broken red chillies and curry leaves.

7) Sauté until the onion gets its well-known colour and aroma.

8) Pour this over the mango.

- You may need to adjust salt according to the sourness of mango and yoghurt.