Chicken Coconut milk Korma

Chicken 1/2 kg (or mixed vegetables, chopped)
Onion 1/4 kg, chopped fine
1 tomato chopped fine
Green chillis 4 slit lengthwise
Dhania powder 3 tsp
turmeric 1/2 tsp
Ginger garlic Paste 1 tsp
Thick coconut milk 1 cup
Salt to taste
oil 2 tsp
Jeera 1 tsp
aniseeds 1tsp
Curry leaves 1 sprig

Method:
Heat oil and put in the aniseeds and jeera. Add the curry leaves when they splutter.
Add the chopped onion and green chillis and saute till transparent.
Add the ginger garlic paste and saute for a minute.
Add the tomatoes and saute with a tsp of salt till mashed.
Add the masala powders.
Add 2 cups of water and when it starts boiling add the washed chicken pieces, along with the rest of the salt.
When it is done, add the thick coconut milk and simmer for a few minutes on low flame stirring well.
Garnish with chopped coriander leaves.

Prawns Mango Coconut Curry

Prawns 1/2 kg
Oil 3 tsp
1/2 tsp mustard seeds
 1/2 tsp of fenugreek seeds
1 sprig curry leaves
Onions 2, chopped finely
2 tomatoes, chopped finely
Green chillis, slit lengthwise 2
Ginger Garlic Paste 1 tsp
Chilli, Dhania Jeera powder 2 tsp (1tsp dhania+1/2 tsp jeera + Red chillis 2-dry roasted and ground to a powder)
1 medium mango cut into 4 or 8 pieces.
Coconut milk(Thick) 1 cup
2 tsp of sombu(aniseeds) dry roasted and powdered
Salt 2tsp or as per taste

Method:
Clean the prawns and wash in water well. Immerse in water mixed with 1tsp turmeric and 1 tsp salt to get rid of the strong smell.

Heat 3 tsp oil. Put in 1/2 tsp of mustard and 1/2 tsp of fenugreek seeds. When they crackle add the curry leaves and green chillis.
Add the chopped onions and saute till golden. Add the ginger garlic paste and saute  for a minute.
Add the tomatoes and saute with a tsp of salt till it is mashed.
Add the masala powder and saute.
Add 2 cups of water. When it starts boiling add the mango pieces, with the remaining salt.
When half done, add the washed prawns and mix well.
When it is cooked (around 5 minutes, don't overcook), add the thick , thick)coconut milk and take it off heat when it just starts to simmer.
Sprinkle the sombu powder on top and serve with rice or rotis.