Shrimp ball curry/ চিংড়ি মাছের কোফতা

Method:

         For the shrimp balls

1. Boil shell, de-vein, and clean the shrimp. Boil them. Drain on a strainer. Or use precooked shrimp.
2. Make a paste in a processor. Add salt, chopped chillies, cilantro and spices like bhaja masala (dry roasted and ground cumin, coriander and dry red chilies). 
3. Beat and egg and mix with the shrimp paste. Roll into balls when the mix is ready. Keep in the fridge if you need to dry the water more.
4. Fry in oil. keep aside.
   
   For the gravy
5. Heat cooking oil (and 1/2 tsp ghee), add bay leaves, clove and cinnamon stick. Then fry ginger paste. 
6. Add coconut cream and cook well. Add the shrimp balls and shimmer in low flame (about 10 mins) 
7. Add chopped cilantro for garnish if you want. Serve with steamed white Basmati rice.

Fish ball curry

Method:
For gravy

1. Fry the fish balls and keep aside.
2. In a wok, heat mustard oil and whole cardamom, cloves and bay leaves. Add 1 1/2 tsp garlic paste, 1 tsp ginger paste. Saute a little.
3. Then add 1 large tomato puree, cumin powder, turmeric and red chili powder. Add green chilis cut in halves and a pinch of cinnamon powder.
4. Cook well till oil separates.  Add 1/2 cup warm water for gravy if you need to cook it more thoroughly. Serve with steamed rice.

Egg curry with coconut milk

1. Boil 4- 6 eggs in a sauce pan with salt and water on medium heat.
2. Mince onions, garlic, ginger, serrano chilis and cilantro and fry in olive oil along with whole cumin seeds or mustard seeds, crushed cardamom and cloves.
3. Fry till the oil separates, add coconut milk, stir.
4. Peel  the egg shells,  make shallow slits all over and add to the gravy. Turn on low and simmer gravy thickens further. Add freshly chopped cilantro.

You can cook paneer/tofu or soft vegetables like carrots, squash in similar fashion.

Lamb Curry

1. Preparation: Get fresh lamb shoulders or any cut with bones. Marinate overnight with freshly squeezed lime juice, cracked pepper, dry-roasted and ground spices like cumin, coriander, cinnamon, cardamom, cloves and salt.  Tip: When you are confused with what to marinate your meat, remembering the following components will help- Salt (I use soy sauce or garlic salt for steaks); acid(I use freshly squeezed lime juice or  white vinegar); aromatics (like ginger, garlic, herbs, and ground spices) and oil (depending on the cuisine).
2. Cooking: Thinly slice onions, crush 8-10 cloves of garlic, mince Serrano or green chilies.
   
3. I used Olive oil in this one. Fry the onion, lamb pieces, garlic, and chilies together in a pressure cooker. When the meat is decently browned, add 2 tsp yogurt. Stir. (You can add diced potatoes here, if you want a bit of Bangali-ana. Remember to add salt to potatoes, or they may come out bland)
4. Pressure cook it to goodness. Let it sit for a while and it will cook even after you kill the flame. Serve hot with flatbreads or rice.
   
   
   
   You can make also chicken or mutton similarly for a light, flavorful curry. But the meat has to be really fresh for this dish. If you want, you can add whole garam masala too.