Roasted Pumpkin “Halwa”

Small yellow pie pumpkin
1-2 Tbsp coconut sugar
1-2 Tbsp of organic virgin coconut oil
1-2 Tbsp of dates slivered
1-2 Tbsp of roasted nuts (optional)
1 tsp saffron and 1 tsp of cardamom seeds mashed with the back of a spoon or in a mortar and pestle.
Slice the pumpkin with skin on in to 2-3″ thick slices. Toss in coconut oil. Bake/roast in a preheated oven at 375 for 16-20 minutes till the flesh easily flakes with a fork. Scoop the pumpkin pulp out in chunks using a spoon in a bowl. Add the sugar, dates, nuts and half of the coconut flakes and the cardamom mixture. Mash/mix according to preference. Adjust the sugar according to taste. Garnish with the rest of the coconut and the cardamom and saffron dust.

Nariyal Maach

1 medium onion
2-3 tomatoes
3-4 cloves of garlic
1″ ginger root peeled
2 green chillies
1 Tbsp roasted cumin seeds
Blend the above without water.
1/2 cup of desiccated coconut
1 Tbsp ghee
Roast the coconut in the ghee for 5-7 minutes on medium heat till golden brown.
3-4 filets of light meat fish like Tilapia cut into 2″ pieces
In a saucepan, dry sauté 2-3 whole red chillies and curry leaves for a couple of minutes. Add 2 Tbsp coconut oil. Heat through and add the onions mixture in. Cook on medium heat for 8-9 minutes till the raw onion flavor goes away. Add the coconut and continue sautéing. Continue till the mixture turns a bit dry. Layer the fish in the pan and fold the mixture gently. Add about 1/4-1/3 cup of water just enough to cover the fish. Season with salt and cayenne pepper. Cover the pan and cook on medium hear for 10-12 minutes till the fish cooked through. Check for seasoning. The gravy should be semi thick and the fish should be cooked well and easily flaked with a fork. (Add more water if you like a thinner gravy)