Grind ginger and garlic to a paste. Apply this paste to the chicken pieces and keep aside. Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chilli seeds, cardamoms and 8 cloves, by adding a little water. Keep this masala paste aside. Heat 1 tbsp. oil in a heavy bottomed pan and add cinnamon, red chilli pieces, cashewnuts, raisins and remaining cloves. Stir fry till cashewnuts turn golden brown. Add chicken and fry well. Lower the flame and cover the pan. Put a little water on the lid and cook till almost done.

Heat the remaining oil in a large pan and add onion. Fry till it becomes translucent. Add masala paste and stir fry. Add yoghurt and stir for two minutes. Add the chicken and 2 cups of water, and bring to boil. Then add coconut milk and stir well. Boil only once to avoid curdling. Serve hot with puris.

For the seasoning:
Onion finely chopped  - 1 small
Oil - 2 tbsp.
Ginger / garlic / chilli paste - 2 tsp.
Dhansaak masala - 2 tsp.
Coriander-cumin powder - 2 tsp.
Salt and black pepper powder to taste.

Put all of the above ingredients in a pressure cooker and cook for 10 minutes. Open the cooker and remove the meat and potatoes. Mash the dal with electric blender or by hand. Put in a large pot and bring to a simmer.

For the seasoning, fry the onion in hot oil till brown. Lower heat and add the paste. Fry till you get a good aroma. Add the rest of ingredients and fry for a minute on very low heat. Add the seasoning to the simmering dal. Serve Dhansaak with hot brown rice.

Fry onions till golden brown. Add in all the spices except the cumin seed. Cook gently for a while, then add the mince, stirring and mixing with the masala. Add the chopped coriander, tomatoes, slit chillies and some ketchup and sliced mangoes. Cover and let it cook in the oven at 350 degrees for approximately half an hour or till done. Add cumin seeds, a little sugar and Worcester sauce.
Serve with diced fried potatoes or cook the mince with diced potatoes and green peas.

Chutney
Coconut (freshly grated) - 1/2
Cumin seeds - 1 tsp.
Garlic - 7 cloves
Fresh coriander leaves - 4 cups
Mint leaves - 1/2 cup
Tamarind paste - 1 tsp.
Sugar - 1 tsp.
Lemon juice or vinegar - 2 tsp.
Grind and keep aside.

Marinate fish fillets in chutney for 3 hours. Wrap each fillet in a banana leaf or butter paper. Tie it up with a string so the wrapping does not come off. Steam in the pressure cooker for five minutes.

Cut open the fish lengthwise and take out the centre bone. Wash them and set aside. Grind to a paste the remaining ingredients with the exception of rice flour. Stuff the ground paste into each fish. Roll the fish in the rice flour till it is coated well and shallow fry till crisp and brown.

Apply salt and turmeric to the prawns and set aside for half an hour. Fry coconut and fenugreek seeds to a red colour in a little oil and grind to a fine paste with chillies. Heat 8 tbsp. of oil and toss in mustard. When the seeds stop spluttering put in the prawns and fry till crisp and golden. Mix in the coconut paste and remove from fire. Garnish with lime juice and chopped coriander. You can preserve this dish for a few days.