Heat coconut oil and add onions, garlic, and ginger. Sauté until soft.

Add curry leaves and green chillies, then fry. Add red chilli powder, turmeric, roasted curry powder, and a pinch of pepper powder. Fry until aromatic.

Add tomatoes and cook until they are soft and jammy.

Add tuna pieces gently and toss lightly to coat with masala. Add goraka or tamarind paste.

Add water and coconut milk depending on the desired thickness. Mix gently without breaking the fish.

Cover and cook on low flame for 12–15 minutes until the gravy thickens and tuna absorbs the flavor. Adjust salt and add extra curry leaves or a drizzle of coconut oil for aroma.

Wash and soak the rice. Steam it by adding water in a pressure cooker for 2 whistles.

Wash and soak red lentils. Cook them in a pot with a pinch of turmeric powder and finish with coconut milk.

Slit French beans from the middle and stir fry them in coconut oil with a pinch of turmeric and salt.

Fry the papadam until crispy.

Grind fresh grated coconut, dry red chilli, lime, and onion coarsely without adding water.

Mix diced tomato, cucumber, and onion with a pinch of salt.

Boil or steam potatoes until 80% cooked. Drain and keep aside.

Heat coconut oil and add mustard seeds. Let them splutter.

Add curry leaves, green chillies, and sliced onions. Sauté until soft and lightly brown.

Add turmeric, crushed dry red chilli, and roasted curry powder. Fry the spices for 20–30 seconds.

Add the semi-boiled potatoes and sprinkle salt. Toss gently to coat well.

Fry on medium-low heat for 8–10 minutes until the edges crisp slightly. Keep tossing to prevent sticking.