Kayi curry, raw plantain slices cooked in coconut milk gravy

I've always wanted to be a vegetarian, if not for anything else, at least to help me lose some weight. But who am I fooling.. the minute I set eyes on some delicious fish curry or chicken fry, I lose all control. I've decided not to give up so easily though.. am on a path of research now, discovering new recipes with vegetables that resemble their non-vegetarian counterparts. And hopefully, I'd be able to cut down on the meat and fish gradually, at least, that's the plan. This is one such discovery, not my invention though.. this one is a specialty of our cook. Upon first look, it can fool you into believing that it's fish curry and tastes equally good too.

For this curry you'll need,

Raw banana, preferably plantain 1, sliced thinly, diagonally
Tamarind juice 1 cup
Shallots 10, sliced thinly (can be supplemented with 1 onion)
Tomato 1, sliced
Ginger 1" piece, chopped
Green chillis 2-3, slit in half
Turmeric 1tsp.
Red chilli powder 1/2 tsp.
Salt to taste

Boil all the above together, till the plantain is cooked. This shouldn't be over-cooked, b'coz the plantain slices should be intact and not mashed up.

Coconut milk, 1 1/2 cups
Coconut oil 1 tbsp
Garlic 3 cloves, crushed
Curry leaves 1 sprig

Pour the coconut milk in and when the gravy starts to boil and thicken, add the coconut oil, garlic and curry leaves. Serve hot with rice.

Malabar Mutton Stew

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  My mom is very popular for her great culinary skills. I know a lot of moms are, but there are few of my mom's recipes which are so yummy that I feel, no mom can beat her. If you tried out this recipe, you'll agree with me. Here's the recipe for her famous Mutton Stew.
  
  You'll need:
  Mutton 1kg, with bone; medium pieces
  Onion 3; sliced
  Green chilies 4-5; slit in half
  Potatoes 3-4; cubes
  Ginger - about 2"; julienne slices
  Coconut milk:
  1^st milk or thick milk 2 cups
  2^nd milk or thin milk 2-3 cups (We would be cooking the meat in this, so take as per the gravy as u require for the stew, but don't make it too loose either, coz that'll end up giving you a very watery stew, which would not be good.)
  Curry leaves 2 sprigs
  Cinnamon 2" piece; crushed, but not powdered
  Cloves 2 pieces; crushed, but again not powdered
  Star anise - 1; broken into pieces
  Coconut oil 2 tbsp.
  Peppercorns 2 tbsp.; crushed coarsely
  Curry leaves - 1 sprig
  Salt to taste
  
  
  For garnish:
  Coconut oil - 1 tbsp.
  Shallots - 2-3; sliced
  Curry leaves - 1 sprig
  
  
  
  
  
  Method:
  • In a heated pan add coconut oil; then the cloves, cinnamon, star anise, green chilies, onion and ginger,  sauté till the onion starts to turn golden. Add 1 sprig of the curry leaves.
  • Add the thin coconut milk (2^nd); then the meat, potatoes, crushed peppercorns and salt. Pressure cook these for about 6 whistles or till the mutton and potatoes are cooked.
  • Once this is done, do a taste test for salt and spice, do any adjustments if required as per your taste. Do not add more salt after this stage, as you'd be adding the thick coconut milk after this, and ideally salt should be added before thick coconut milk is added to any gravy, else it tends to spoil the texture of the gravy.
  • Let it simmer for a while till the gravy starts to thicken. Now add the thick coconut milk (1^st ). Cook for 5 more minutes and remove from heat.
  • Garnish with sliced shallots and some curry leaves fried well in the coconut oil.
  • Stew's ready. Serve hot!
  • This stew tastes the best with freshly baked Bread, Vellayappam, Kallappam, Vattayappam and Ghee rice.