Instructions

1. 1

   For the Beef Curry: Marinate 500 grams of beef with 1 tablespoon turmeric powder, 1 tablespoon chili powder, 1 teaspoon coriander powder, 1 teaspoon black pepper powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon ginger garlic paste, and salt. Mix thoroughly to coat the beef evenly.

   ⏱️ 10 min

   
2. 2

   Heat a generous amount of coconut oil in a cooking pot. Add the sliced onion, curry leaves, and green chili to the hot oil. Sauté until the onion turns golden brown.

   ⏱️ 10 min

   
3. 3

   Add the marinated beef to the pot with the sautéed aromatics. Add the chopped tomatoes to the pot. Pour in some water, then cover the pot and cook until the beef is tender.

   ⏱️ 60 min

   
4. 4

   For the Chicken Curry: Marinate 1 kg of chicken with 1 tablespoon turmeric powder, 1 tablespoon chili powder, 1 teaspoon coriander powder, 1 teaspoon black pepper powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon ginger garlic paste, and salt. Mix thoroughly to coat the chicken evenly.

   ⏱️ 10 min

   
5. 5

   Heat a generous amount of coconut oil in a separate cooking pot. Add the sliced onion, curry leaves, and green chili to the hot oil. Sauté until the onion turns golden brown.

   ⏱️ 10 min

   
6. 6

   Add the marinated chicken to the pot with the sautéed aromatics. Add the chopped tomatoes to the pot. Pour in some water, then cover the pot and cook until the chicken is tender.

   ⏱️ 30 min

   
7. 7

   For the Fish Curry: Marinate 250 grams of fish with 1 tablespoon turmeric powder, 1 tablespoon chili powder, 1 teaspoon coriander powder, 1 teaspoon black pepper powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon ginger garlic paste, and salt. Mix well.

   ⏱️ 5 min

   
8. 8

   Heat a generous amount of coconut oil in another cooking pot. Add the sliced onion, curry leaves, and green chili to the hot oil. Sauté until the onion turns golden brown.

   ⏱️ 10 min

   
9. 9

   Add the chopped tomatoes to the pot. In a blender, combine 1 cup grated coconut, 1/2 cup yogurt, 1/4 teaspoon turmeric powder, 1 green chili, and 1/2 teaspoon cumin powder with 1/4 cup water. Blend until a smooth paste is formed.

   ⏱️ 10 min

   
10. 10

    Add the blended coconut paste to the pot with the sautéed ingredients. Add the marinated fish and some water. Cover the pot and cook until the fish is tender.

    ⏱️ 15 min

    
11. 11

    For the Fish Fry: Marinate 250 grams of fish with 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, 1/2 teaspoon black pepper powder, and 1/2 teaspoon salt. Add 1/4 cup water to create a thick paste and thoroughly coat the fish pieces.

    ⏱️ 5 min

    
12. 12

    Heat 1/4 cup of coconut oil in a frying pan. Once the oil is hot, carefully place the marinated fish into the pan. Fry the fish until it is golden brown and cooked through on both sides.

    ⏱️ 15 min

    
13. 13

    For the Thoran: In a mixing bowl, combine 1 cup chopped cabbage, 1 cup chopped beans, 1/2 cup grated coconut, 1/4 teaspoon turmeric powder, 1 green chili, and 1/2 teaspoon cumin seeds with 1/4 cup water.

    ⏱️ 10 min

    
14. 14

    Heat a generous amount of coconut oil in a pan. Add mustard seeds, dry red chilies, curry leaves, and chopped small onions. Sauté until fragrant.

    ⏱️ 5 min

    
15. 15

    Add the cabbage and beans mixture to the pan. Add salt to taste. Cover and cook until the vegetables are tender-crisp.

    ⏱️ 10 min

    

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