Serves 4

Method :
In a medium size pan heat 4-tbsp oil & 1/2 tsp. Mustard seeds. Saute 2 medium sized finely chopped onions with few curry leaves till light brown. Add 2-tbsp. Ground garlic & finely chopped tomatoes. Cook for 2-3 min. Extract the juice from 50gm tamarind soaked in 3-4 cups of water. Add tamarind juice & 25 gms. of Ship brnad Madras Curry Powder/ Brinf the contents to boil. Add 1 lb. (16 oz) fish fillets & ½ cup fresh coconut milk. Cover the pan & simmer on medium flame for 5 mins. or until fish is cooked. Serve hot. Garnish the curry with chopped coriander leaves.

Serving Suggestions:
Serve the curry with Roti of Steamed Indian Basmati Rice.

Serves 8

Method :
In a medium size saucepan heat oil & saute finely chopped onions till pinkish brown. Add green peas & potatoes & saute for a minute. Add 1 Ship Brand Madras Curry Powder & cook for 2 minutes. Add 150 gm tomatoes along with 1 cup water & bring it to boil. Cover & simmer for 15-20 minutes or until vegetables are tender.

Garnish with finely chopped coriander leaves.

Serving Suggestions:
Serve with hot Indian Bread or Steamed Indian Basmati Rice.

Serves 4

Method :
Rub 1 tbsp of ginger garlic paste on 1 lb chicken. Keep for 15 minutes. In a medium sized pan saute 6 medium sized chopped onions in 5 tbsp, oil till light brown. Add chicken pieces & stir fry for 2 minutes. Add 50 gm of Madras Curry Powder & cook for a minute. Add 1 cup fresh coconut milk & bring the contents to boil. Cover the pan & simmer on mdium flame for 10 minutes or untill chicken is cooked.

Garnish the curry with chopped coriander leaves.

Serving suggestion:
Serve the curry with roti or steamed Indian Basmati Rice.