KERALA FISH CURRY

This recipe is for those who really enjoy having fish daily. it's a very simple & easy fish curry which will very well go with the steamed rice, I often make this curry coz it's my hubby's favorite dish.I would like to share this dish for my friend who requested me to post this fish curry .This curry tastes much better the next day & some like it more spicy & tangier. Fish cooked in chatty( earthenware vessel) tastes better than that cooked in metal pans.

Preparation time:10-15min.
Cooking time;20-25 min.
Serves: 3

 Ingredients:

• 300 gm pomfret fish slices or any other fish.
• 2 cups grated coconut.
• 10-15 dry red chilies or according to taste.
• 1/2 tsp turmeric powder.
• 15-20 gm tamarind.
• 1/2 tsp jeera / cumin seeds.
• 2 sprig curry leaves.
• 1 large chopped tomato.
• 1/2 tsp grated ginger.
• 2-3 green chilies slit at one end.
• Salt to taste.

Method:

• Wash the fish & keep aside.
• Grind the coconut, red chilies, jeera & turmeric to a fine paste.
• Soak the tamarind in 1/2 cup warm water for 1/2 an hr, squeeze well, strain & use the water.
• In a earthenware or any other vessel add the ground paste, grated ginger, green chilies, salt, tamarind water, tomato & let it boil for 15 min.
• Add the fish, 1 sprig curry leaves & cook till the fish is cooked & the gravy is semi thick.
• Remove from fire add one more sprig curry leaves cover with a lid & keep it for 5 min.
• Serve hot with steamed rice.

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FISH WITH GRATED COCONUT

A typical Kerala dish, a simple way of preparing fish yet no less delicious than any other dish, cooked in crushed coconut.

Preparation time: 10-15min.
Cooking time: 20-25min.
Serves:3

Ingredients:

• 200 gm or 2 slice of pomfret or any other fish.
• 1/4 tsp turmeric powder.
• Salt to taste.
• 1/2 tsp chilly powder.
• 1 small onion thinly sliced.
• 1 green chilly minced finely.
• 5 cloves garlic sliced finely.
• 2 sprig curry leaves.
• 1 tbsp tamarind paste.
• 2 tbsp coconut oil.
• Salt to taste.

Grind to a course paste:

• 1/4 cup grated coconut.
• 1/4 tsp ginger.
• 1/4 cup sambar onions.
• 1/4 tsp turmeric powder.
• 1-2 tsp red chilly powder.
• 1/2 tsp jeera powder.

Make a paste of chilly pd, salt, turmeric & apply it on the fish & marinate for 5 min & fry on both sides for 5 min.
When cool remove the bones & shred it & keep aside.

Method :

• Heat oil in a pan add the sliced onion, green chili, garlic, curry leaves & fry till brown remove & keep aside.
• In the same pan add the ground course paste & saute for a min.
• Add the tamarind paste & mix well.
• Add the shredded fish pieces, salt & 1/4 cup water & cook till done & the water evaporates.
• Add the fried ingredients & mix well & simmer on low flame till the mixture is dry.
• Remove from flame & serve has a side dish with steamed rice.

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• Fish Stew / Meen Moilee

• Kerala Fish Curry

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PRAWN ROAST

This one is another best & delicious recipe of my mom's.. She used to cook this dish in a heavy iron kadai using coconut oil & frying to such an extent that the masala coats the prawns & the oil oozes out, I made a little change by adding tomato puree. Try this recipe, it's very  yummyyy!!!!!!.

Preparation time: 10-15min.
Cooking time:15-20 min.
Serves : 3

Ingredients:

• 300 gm prawns.
• 1 large onion thinly sliced.
• 2 minced green chilies.
• 1tblsp tomato puree.
• 2-3 tbsp coconut oil or refined oil.
• 1 tsp ginger,garlic paste.
• 1 sprig curry leaves.
• 2-3 tsp chilly powder ( according to your taste)
• Salt to taste.
• 1/2 tsp turmeric powder.
• 1/2 tsp jeera powder.

Method:

• Clean the prawns by removing the center nerve part & wash it well.
• Heat oil in a pan add the onion, green chilly, ginger, garlic paste curry leaves &fry till brown.
• Add the prawns, chilly powder, turmeric powder, jeera powder & saute for 1 min.
• Add the tomato puree, salt & cook till dry. (prawns lets out the water & cook in its own juices).
• Keep on frying till oil oozes out.
• Serve hot.

Note : Squid can be done instead of prawns..

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CHICKEN PEPPER FRY

This recipe is  quick & easy to cook needs no grinding...Made with simple ingredients & if you like it spicy add more pepper powder...This recipe has a different taste & aroma from the other chicken fry..
All that makes special is the freshly crushed pepper powder 😊

Ingredients:

Serves: 2

• 500 gm chicken pieces.
• 2 tsp coriander powder.
• 1 tbsp crushed pepper or according to taste.
• 1 tsp ginger, garlic paste.
•  2 tsp soy sauce.
• Salt to taste.
• 1 sprig curry leaves chopped finely.
• 1 tbsp oil or ghee.
• 1 tsp turmeric powder.
• 1 tsp honey.
• 2 star anise.

Method:

• Cut the chicken in medium pieces, wash & keep aside to drain the water.

• In a bowl add the chicken pieces coriander powder, freshly crushed pepper powder, ginger garlic paste,salt,soy sauce & turmeric powder. 
• Mix them well & let it marinate for at least 2 hrs.

• In a pan add the marinated chicken, 1/2 cup water,star anise & cook on medium flame till water dries up.

• Add 1 tbsp oil to the pan & fry the pieces well.
• Add the chopped  curry leaves, honey & fry till dry & brown.( if you like spicy add 1 tsp pepper powder)
• Serve hot 😋

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AVIAL

A famous Kerala dish often cooked during festivals & weddings. This dish can be kept for 2 or 3 days, usually people like it tangier so they use sour curds, But i prefer to use sour less curds.Sour less curds is good for health, especially those who have acidity problem.

Preparation time: 10-15 min.
Cooking time: 20-25 min.
Serves: 3

Ingredients:

§  500 gm mixed vegetables ( ash gourd, raw banana, drumsticks, broad beans, carrot, potato).

§  1 cup grated coconut.

§  5 green chilies. ( according to taste).

§  1 tsp jeera / cumin seeds.

§  Salt to taste.

§  ½ tsp turmeric powder.

§  1 cup curd / yogurt.

§  1 tsp mustard seeds.

§  2 dry red chilies.

§  2 sprig curry leaves.

§  3 tbsp coconut oil.

Method:

• Wash & cut the vegetables into 1" pieces.
• Grind together coconut, green chilies & jeera to a course paste adding little water.
• Put the vegetables in 1 cup water, salt, turmeric in a pan & cook covered till the vegetables are cooked.
• Add the coconut paste & simmer till nearly dry & take off fire.
• Add the curds & mix well.
• Heat oil in a pan add mustard seeds & let it pop, add curry leaves & dry red chilies & saute for a sec, pour over the curry. (do not reheat)
• Serve hot with steamed rice.

Happy Onam

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