Cochin Meen Thilappichathu

 Ingredients

• Fish: 500g (Pearl Spot/Karimeen, Sardines/Mathi, Mackerel/Aila, or any firm white fish)
• Shallots (Small Onions): 15–20 pieces, crushed
• Ginger: 1-inch piece, crushed
• Garlic: 4–5 cloves, crushed
• Green Chillies: 3–4, slit
• Kashmiri Chilli Powder: 2 tbsp (for color and mild heat)
• Turmeric Powder: ½ tsp
• Souring Agent: 1 small ball of tamarind (soaked in water) or 1 tsp vinegar
• Coconut Oil: 2 tbsp
• Curry Leaves: 2–3 sprigs
• Water: 2 cups
• Salt: To taste 

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Step-by-Step Instructions

1. Saute the Aromatics: Heat coconut oil in a clay pot (Manchatti). Add the crushed shallots, ginger, garlic, and slit green chillies. Saute on medium heat for 3–4 minutes until soft and fragrant (do not let them brown). 
2. Bloom the Spices: Lower the heat. Add the Kashmiri chilli powder and turmeric powder. Saute for about a minute until the raw aroma disappears. 
3. Build the Broth: Pour in 2 cups of water, your extracted tamarind water (or vinegar), and salt. Bring the mixture to a rolling boil. 
4. Boil the Fish: Gently slide the cleaned fish pieces and a sprig of curry leaves into the boiling broth. Cover and cook on medium heat for 10–12 minutes until the fish is cooked through and tender. 
5. The Finish: Open the lid, drizzle a tablespoon of fresh coconut oil over the top, and toss in the remaining fresh curry leaves. Give the pot a gentle swirl to mix—avoid using a spoon so the fish pieces do not break. Turn off the heat

Bebinca - portuguese cake

Ingredients

Egg yolks: 12 to 15 pieces
Sugar: 400g to 750g (plus extra for caramel)
Coconut milk: 600ml to 1 liter
All-purpose flour: 150g to 200g
Ghee or melted butter: 1 cup
Flavorings: A pinch of grated nutmeg and cardamom powder
Caramel: Made from 1/4 cup sugar and water 

Preparation Steps

Make the caramel: Melt sugar with a small amount of water in a pan until it turns dark brown and set aside. 
Mix the base: Beat the egg yolks and sugar together until creamy. 
Add milk and flour: Slowly whisk in the coconut milk and sifted flour, salt, and nutmeg to form a smooth, lump-free batter. Strain the batter. 
Divide and flavor: Mix a portion of the caramel into half of the batter to create a dark layer, keeping the other portion plain (vanilla/light). 
Bake layer by layer: Grease a baking pan with ghee. Pour a thin layer of the dark batter and bake using top heat (broil/grill mode) until set. 
Repeat: Brush the cooked layer with melted ghee, pour the next layer of batter (alternating dark and light), and bake. Repeat until all batter is used.
Rest and serve: Let the cooked bebinca cool, rest for 8 to 12 hours so the ghee distributes, then slice and serve