Valakkai poriyal (fried green banana).
3 green bananas (remove skin, sliced thinly and put in water), rinsed and squeeze our water.

Add 1 tsp turmeric, 1 tsp chat masala or garam masala and salt. Mix and keep aside for 5 mins.

Next: squeeze out any extra water and deep fry in batches.
In the same oil, crispy fry 1 handful of coriander leaves and gently crush into fried bananas.
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Chilli crab.
To make: for the chilli paste - blend:
4 fresh red chillies
5 dried red chillies
4 garlic
5 shallots
1 tomato with some water.

Fry paste in 1/4 cup of oil till aromatic and oil splits.
Add 6 crabs, stir and pour enough water for gravy and to cook the crabs.
Season with salt.
Squeeze some calamansi lime and dish out.

Optional - add some birds eye/chili padi towards the end before stirring.
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Soy chunk parathal (dry style)
Soak 1 1/2 cup soy in hot water for 10 mins, squeeze out water, fry in oil, remove and keep aside.

Leave abt 3 tbsp oil in the same wok.
Sauté 1 sliced onion, 3 dried red chillies and 2 cinnamon, 2 star anize and 4 cloves.
Add soy,plain chilli powder (as needed), curry leaves and season with salt.
Stir and fry; sprinkle fenugreek leaves and lime juice (as needed), stir and dish out.
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Dried Shrimp Egg Sambal
Method:
fry dried prawns till crispy, remove and keep aside.
Leave abt 3 tbsp oil in the same wok. Fry chilli paste till aromatic, pour 1/2 cup of water, add palm sugar and season with salt (if needed).
Stir, add eggs and fried prawns, stir, off heat and stir in basil leaves.
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