Sumptuous regional cuisine from south

• Clean the fish, marinate it  with ginger garlic paste, salt, all masala powders including Chettinad powder and keep aside for an hour. Then deep fry. 
• Once done with frying, keep the fish aside and add mustard seeds. After crackling, add fennel, cumin, whole red chilli, garlic and onion. Sauté well till golden colour. 
• Add ginger garlic paste and sauté for some time. Add all masala powders and tomato. Cook well with salt. 
• Now add the fried fish and toss to coat the masala . Add coriander and  curry leaves. Toss. 
• Squeeze lemon juice on top of the fish preparation. 
• Check seasoning and serve hot.

• Cut all the vegetables into strips and boil.
• Grind the coconut, cumin, green chilli; coarsely.
• Mix the grinded paste with the boiled vegetable.
• Add salt and mix well.
• Heat pan, add coconut oil, cumin, curry leaf; allow to crackle.
• Add to the vegetables and garnish with curry leaves.

• Chop onion, tomatoes and slit green chilies. 
• Marinate the prawns in lemon juice with pepper and salt.  
• Dip in egg and deep fry. 
• Heat oil in a pan. Sauté onion and green chilli. 
• Add tomato and mix well.
• Toss the fried prawns in the mixture. 
• Finish with coriander leaves. 
• Serve with rice or as snacks.

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