FISH ROAST

This recipe has sweet memories for me, It was my dad's favorite dish i used to prepare often for him, whenever he used to have business meetings he likes me to prepare this dish for his friends ,However i don't make it that often nowadays, i usually go for fish curry.

Bake the fish in a foil or banana leaf.. For peppery taste  marinate in crushed pepper or...

 If you don't like the peppery taste marinate in chilli powder..

Serves: 4 
Preparation time:10-15min.
Cooking time:40-45 min.

 Ingredients:

• 4-5 Pomfret or rawas fillets.
• 1/2 tsp pepper powder.
• 1/4 tsp turmeric powder.
• Salt to taste.
• 2 red chilies. 
• 1/4 tsp turmeric powder.
• 1/4 yellow mustard seeds.
• 4 tbsp coconut oil or refined oil.
• 1 large onion thinly sliced.
• 1/4 tsp grated ginger.
• 5 cloves garlic thinly sliced.
• 1/4 cup tamarind juice.
• 1 green chili sliced.
• 1/2 cup thick coconut milk.
• Few curry leaves.

Method:

• Wash & marinate the fish with pepper, turmeric, salt for 1/2 an hr.

• Fry slightly on both sides & keep aside.

• Make a fine paste of red chilies, yellow mustard seeds & turmeric.

• Heat oil in a pan add the onion, green chilies, ginger, garlic & keep stirring...

• Add curry leaves & saute to a golden brown color. remove from & keep aside.

• In the same pan add mustard seeds once it pops....

•  Add the ground paste....

• Fry till the raw smell goes out....

• Add the tamarind juice, salt & let it boil.....

• Add the coconut milk & let it simmer,when it thickens....

•  Add the fried fish & cook on slow flame for 2 min, turn over the fish carefully & cook till thick. take off the heat.

•  On a oven proof dish place a foil sprinkle half of the fried ingredients, place the fried fish fillets over them, pour over the remaining gravy over the fish.
• Sprinkle the rest of the fried ingredients over the fish.
• Roast in a preheated for a 10-15 min.

• The fish fried in crushed pepper 👆

• The fish fried in chilli powder 👆

NOTE:For the tamarind juice, soak the tamarind  in hot water for 1/2 an hr,squeeze out well & strain it.
You can even wrap the fish pieces in banana leaf  or foil & heat it on a tava.

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CHICKEN ONION THORAN

I had a hankering for a spicy chicken curry something different so i went to dig into my old recipe book & came up with something really good. " Chicken thoran" This recipe i had it at my- in- laws place i had loved the recipe so much that i came home & tried out 2 times to get the right taste, The only changes i did was instead of coconut slices i used grated coconut & once the dish was ready i placed the chicken dish in a banana leaf & wrapped it from all the sides & heated on a tava for 5-10 min for a lovely aroma.

Preparation time:10-15 min.
Cooking time:20-25 min.
Makes 4 servings.

Ingredients:

• 500 gm chicken cut into medium pieces.
• 20 gm shallots/sambar onions slice into two.
• 1/2 cup grated coconut .
• 1tsp salt to taste.
• 1 tsp mustard seeds.
• 2 sprig curry leaves.
• 2 whole red chillies.
• 2+1 tblsp coconut oil or refined oil.
• 2 tbsp curds.

Grind to a paste:

• 2 tsp chilli powder.
• 1 tsp coriander powder.
• 1 tbsp peppercorns.
• 1/2 tsp turmeric powder.
• 1 tsp saunf.
• 3 crushed cloves.
• 1/2 " crushed cinnamon
• 2 tsp ginger,garlic paste.

Method:

• Wash the chicken & keep aside.

• Roast the coconut to a light brown colour & keep aside.
• Marinate the chicken in 2 tbsp curds & the ground masala.

• Heat 2 tbsp coconut  oil in a pan add the add chicken pieces, shallots / sambar onions & fry on both sides on high flame till light brown cover & cook for 5 min.

• Add the marinated masala,salt ,1 cup water & cook till the chicken is tender & the gravy is semi thick.
• Add the roasted coconut, 

•  Mix well &  cook till dry on low flame..
• Meanwhile heat 1 tbsp oil in another pan add the mustard seeds & let ti crackle,add the curry leaves & whole red chilies fry for a sec & pour over the chicken gravy & simmer on low flame for 3 min.. It's ready 

SERVE HOT WITH PULKAS.

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FRIED MUTTON

 My recipes is a fusion of Kerala & Mangalore style & like to use more of peppercorns in  some my meat recipes...Non-veg is a must in our house my brothers can't imagine lunch & dinner without non-veg :)

 Whenever my brother comes home he orders me to prepare this recipe & also my hubby's favorite.

Ingredients:
Makes 3 servings

• 500 gm mutton chops.
• 180 ml oil.
• 2 onions sliced.
• 2 chopped green chilly or according to taste.
• 1/4 tsp turmeric pd.
• 1 tsp ginger , garlic paste.
•  1 tbsp coriander pd.
• Salt to taste.
• 1/2 tsp red chilli pd.
• 2 sprig curry leaves.
• 1 chopped tomato.
• 1 tsp saunf ( fennel) pd.
• 1/4 tsp garam masala pd.
• 1 tsp freshly crushed pepper or according to taste.

Garnishing:  Few slices of dry coconut lightly roasted, onion slices, few fried curry leaves.

Method:

• Wash & drain the water from the mutton chops.
• Pressure cook the mutton with green chilly, ginger, garlic paste, red chilli pd, turmeric pd, coriander pd, tomato, saunf pd, salt & 1 onion till tender & nearly dry.
• Heat oil in a pan, add 1 sliced onion & fry till brown.
• Add curry leaves saute for a sec,add the cooked mutton, pepper & keep stirring now  & then till dry & the masala coats the mutton pieces.
• Garnish with roasted coconut slices, onion slice, fried curry leaves.

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FRENCH BEANS IN COCONUT MILK

French beans in coconut milk, a easy & quick dish & one of my favorite recipe to cook on my lazy days. It's a side dish & goes well with steamed rice & rasam or Toovar Dal with Coconut  :)

Ingredients :
Serves 3.

• 250 gm french beans.
• 1 -2 tblsp oil.
• 1 sprig curry leaves.
• 1 tsp mustard seeds.
• 1/4 tsp turmeric pd.
• 1/4 tsp garam masala.
• 1 onion thinly sliced.
• 1/4 tsp grated ginger.
• 1-2 fresh red or green chilly sliced.
• 1/4 tsp chilly powderd or according to your taste.
• 1/2 cup thick coconut milk.
• Salt to taste.

     Method:

• Wash & cut beans 2 inch length.

• Cook the beans in 1/2 cup water,turmeric powder & salt....

• Till dry add the chilly powder & mix well. Keep aside.

• Heat oil in a pan, add mustard seeds & let it pop....Once it stops crackling add the onions...

• Saute for 2-3 min,add the  curry leaves, sliced fresh red or green chilly & fry till the onions are light  brown.

• Add the beans & continue stirring on medium flame for 3-4 min..

• Lastly add the coconut milk & ginger...

• Cook till dry on slow flame,keep stirring now & then....Sprinkle garam masala ...

• Serve hot.....

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