Kerala fish curry

[minisoji]

A Coastal Special Fish Curry from Kerala



Ingredients

To Boil Fish

3 medium size mackerel cleaned and cut into three (any kind of fish you can use)
1/2 cup water
1/2 tsp turmeric powder
1 tsp chilly powder
1 tsp coriander powder
salt

To Cook the gravy

2 tbsp coconut oil
4 cloves garlic,sliced
1 small onion sliced
1 piece ginger,chopped
1 green chilly,slit
2 pieces of coccum (depends on the sourness)
1/2 tsp garam masala
2 tsp coriander powder
1 tsp chilly powder
3/4 cup grated coconut,roasted and grind to a fine paste adding little water
curry leaves

Method

* First, boil the water and add salt.Add all the powders mentioned in the 'boil fish ' section.Boil the spices in water for 2-3 minutes.

* Add fish pieces,and cook it in medium flame for 5-6 minutes or till it is cooked.Remove from the flame and keep along with the water if any.

* Now roast the coconut till brown and grind it smoothly adding little water.

* Heat coconut oil in another deep skillet/man chatty and add garlic slices. Sauté and add the chopped onion,ginger and green chilly. Sauté till the onion turns brown.

* Add coccum to this.Now mix in the garam masala,chilly and coriander powders along with coconut paste.Mix well.If it's too dry,you can add some water cleaning the grinder.Bring to a boil.

* Add curry leaves and now add the cooked fish along with the gravy to this .Simmer till the oil gathers over the top.Check the salt.

Keywords: Tasty food, kerala tasty food, Mango fish curry recipes,Meen Varutharachathu,Coastal Special Fish Curry

[minisoji]

Fish Cutlet Recipe



Ingredients:

Fresh Fish - ½ Kg (Tuna or any other good fish)
Black pepper - ½ tsp
Green chili - 1 no
Garlic flakes - 2 nos
Ginger - ½ Inch
Onions (medium size) - 2 nos
Turmeric - ¼ tsp
Red chili powder - 2 tsp
Coconut Oil - to fry
Salt - to taste
Bread crumbs - 1 cup
Egg whites - 2 nos

Preparation:

Wash, clean and cut fishes into small pieces.

Apply red chilly powder, turmeric and salt on each of the pieces and cook in little water.

Drain all the water and mash the fish.

Mix onion, green chilly, ginger, and garlic in a blender and grind coarsely.

In 2 tbsp of heated oil, add the coarsely ground paste and sauté till the raw smell evaporates.

Add mashed fish, salt (if required) and black pepper powder.

Mix all the Ingredients, well and make small balls out of this mixture.
Beat the two egg whites in a bowl.

Dip the spicy fish balls into the egg white and roll them over the bread crumbs so that they are evenly coated on all sides.

Deep fry the balls in heated oil till they become golden brown in color.
Garnish with onion rings and lemon wedges.

Keywords: Tasty food, kerala tasty food, Mango fish curry recipes,Meen Varutharachathu,Coastal Special Fish Curry, fish cutlet

[minisoji]

Fish Mappas



Ingredients:-
Fish - 1/2 kg
Shallots/Small onion chopped - 1/2 cup
Tomato quartered - 1
Ginger chopped - 1 tsp
Garlic chopped - 1 tsp
Green chillies - 2
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
fenugreek powder - 1/2 tsp(optional)
Thin coconut milk - 1 1/2 cup
Thick coconut milk -1/2 cup
Curry leaves
Salt to taste
oil
Mustard seeds

How to make Fish Mappas/ Meen mappas

Clean and cut the fish into big pieces(you can use any fish you want,even you can make chemmen mappas in the same way.I used Tilapia)

In a mortar &pestle or coffe grinder crush ginger garlic and chopped shallots (or you can use it as chopped )
In a bowl mix all the powders to make a paste

Heat oil in a pan and add mustard seeds.When they pop up add curry leaves,green chillies,Crushed spices and sauté well.When they have a flavor add the masala powder's paste and mix it well

Add thin coconut milk and mix through thoroughly

Add the fish pieces, salt and quartered tomato and simmer it covered for 15 minutes or until the fish pieces are cooked
When the fish is cooked and the gravy is thick add thick coconut milk , swirl it around the pan and simmer for 2 minutes.

Remove before it boils. Serve warm

Keywords: Tasty food, kerala tasty food, Mango fish curry recipes,Meen Varutharachathu,Coastal Special Fish Curry, fish cutlet , fish mappas

[minisoji]

Fish Curry with Coconut Milk



Ingredients

Fish diced – 2 cups
Finely chopped Onion/shallots – 1/2 cup
Fenugreek seeds (Uluva)- 1/4 tsp
Crushed garlic cloves – 3
Minced ginger – 1 tbsp
Green chillies chopped – 4
Chilly powder – 1 tsp
Turmeric powder – 1/4 tsp
Camboge(Kudam puli) – 1 piece
Curry leaves – 2 sprigs
Thick coconut milk – 1 and 1/2 cups
Salt – to taste
Oil – as needed

Method

Wash and soak kudam puli in 1/4 cup of warm water and keep it aside.
Heat oil in a pan and add fenugreek seeds and fry for few seconds.Add in onion, garlic, ginger,green chillies and curry leaves.Stir and cook until onion turns translucent.Add in chilly powder,turmeric powder and salt.Stir for a while,and add fish pieces.Cover and cook for few minutes stirring in between.Now add kudampuli along with the water.Stir and add coconut milk.Bring it to a boil stirring occasionally.Simmer and cook for few more minutes.Switch off the heat and serve.

Keywords: Tasty food, kerala tasty food, Mango fish curry recipes,Meen Varutharachathu,Coastal Special Fish Curry, fish cutlet , fish mappas

[minisoji]

Kerala Fish Curry or the Mulaku Charu



Kerala Fish Curry or the Mulaku Charu -hot and spicy fish curry has a awesome taste and is the best combo with kappa or tapioca curry. Each region of Kerala has their styles of cooking fish. The tamarind used in this recipe is Kukum or black tamarind which is more commonly used in Central and North Kerala than in the South. This is a very simple fish curry and in many regions it is cooked overnight and served the next day and is said to taste better . Well I did not wait so for that To make this curry it is best to use king fish.

Ingredients

Fish - 1 lb
Shallots diced- 1/2 cup
Ginger-cut into thin strips- 3 tsp
Garlic cut into thin strips- 3 tsp
Chilly powder- 2 tsp
Turmeric powder- 1/2 tsp
Kukum- 5-6
Green chilly - 2
Curry leaves
Mustard- 1/3 tsp
Fenugreek- 1/2 tsp
Oil- 3 tsp
Salt to taste

Cut and clean the fish and keep aside. Soak Kukum in water.
Make a paste of chilly powder and turmeric and keep it aside.

In a pan ( in kerala we use manchatti or earthen cooking vessels)and heat oil. Add mustard followed by fenugreek seeds and them allow to splutter. Add in the diced garlic, ginger, green chillies and curry leaves. Roast it in a slow flame till the nice aroma comes out of the ginger and garlic. Add the paste , mix well and fry again . This is very important part of the cooking. The paste should be roasted in low flame till the oil separates. It is this which brings in the rich red color to the curry. Add salt, kukum and hot water and allow it to boil. Add fish pieces and cook it in a medium flame for three minutes and then in a low flame. It is said that it is best to cook the fish without the lid on in low flame as it will add to its rich color and taste. Don't forget to rotate the pan occasionally and do not stir using a spoon. Finally add some curry leaves and pour on top coconut oil.

Keywords: Kerala Fish Curry, Kerala Fish Curry recips, Kerala Fish mulaku curry, Kerala Fish fry, Kerala Fish pollichathu

[minisoji]

Meen/Fish Thilappichathu



Ingredients
Fish - 1 lb(I used pomfret)
Shallots 12-14
Ginger- 2 inch thick
Garlic- 4-5
Green chilly- 3
Curry leaves a few
Chilly powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
water- 1 1/2 cup
Vinegar-2 tsp
Salt to taste

Mehod
Clean and cut fish and keep aside.
Using a mixer blend into a coarse mixture (not paste) the shallots, green chilly, ginger garlic and curry leaves.
Heat oil in a pan and saute this mixture till it is golden brown. Add chilly powder and turmeric powder and saute till raw flavor disappears. Pour 1 1/2 cup of water and bring to a boil. Add the fish and vinegar and cover and cook till done. Simmer and allow the gravy to thicken. Finally add a few fresh curry leaves. Serve with rice or appam.

[minisoji]

Meen Mulakittathu



Ingredients

Boneless fish- 2 lb
Shallots crushed- 1 cup
Ginger - 2 inch thick
Crushed chilly flakes- 3/4 tsp
( adjust according to taste)
Turmeric powder- 1/3 tsp
Pepper powder- a pinch
clove powder- a pinch
lemon juice- 1 tsp
mustard seeds- 1/2 tsp
curry leaves
coriander leaves
salt to taste
coconut oil- 2 tsp



Method

Clean and cut fish into small pieces and marinate for 10 minutes with turmeric powder,a pinch of pepper powder, salt and lemon juice. Lightly fry this in oil and set aside. In the same oil add mustard seeds. When they splutter add crushed onion, ginger, curry leaves and saute till golden brown. Put back the fried fish and sprinkle chilly flakes and clove powder. Close lid and allow to cook in medium heat. When the water fully evaporated sprinkle coriander leaves. Serve warm with rice.

[minisoji]

Fish Masala




Ingredients
1)Ayala/ Fish- 2 whole
Turmeric powder- 1/3 tsp
Chilly Powder- 1 tsp
Pepper powder- 1/3 tsp
Salt to taste
Oil for frying

2)For the Masala
Onion sliced- 3 medium
Ginger- garlic chopped- 3 tbs
Tomatoes-2
Chilly powder- 1/3 tsp
Turmeric powder- a pinch
Fennel powder- 1 tsp
Clove powder- 1/3 tsp
Fenugreek powder- 1/3 tsp
Curry leaves- a few


Method:

Clean fish and cut gashes. Mix all ingredients listed under (1) except oil into a smooth paste and marinate the fish and keep aside for ten minutes. Heat two to three tsp of oil and fry the fish till it is cooked. Keep the fried fish aside.
In the same pan saute onions,ginger,garlic and curry leaves. Saute till it is golden brown. Add tomatoes and fry till it becomes soft and mushy and oil separates. Add chilly powder, turmeric powder,fennel powder, fenugreek powder and clove powder listed under (2) and saute for a minute. Sprinkle a few drops of water and mix. Scoop out half of the masala from the pan and evenly spread the rest and place the fish on top. Now spread the rest of the masala on top of the fish, cover and cook in low flame for about three minute. You can turn over the fish in between. You can drizzle lemon juice just before serving.

[tourdrajasthan]

Wow Great Info..........