Kerala fish curry

[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.

[minisoji]

Fish Korma




Ingredients
1. Fish (1/2kg)
2. finely chopped onions (2)
3. beaten curd (1/2c)
4. lemon juice (1tbsp)
5. oil
6. salt (to taste)
7. coriander leaves (for garnishing)
8. water (1/2c)

Make powder of:-
1. Cloves (4)
2. coriander seeds (1tsp)
3. cardamom (1)
4. red chilies (2)
5. turmeric powder (1/2tsp)
6. black peppers (6)
7. cinnamon (1/2″)
8. cumin seeds (1tsp)

Make paste of:-
1. Ginger (1/2″)
2. garlic flakes (5-6)
3. finely chopped green chilies (as desired)

Method of preparation:-
1. Take fish, wash it and dry it. Cut the fish into serving slices. Take a bowl, put the pieces in bowl, add 1/4 teaspoon of salt and lemon juice. Keep it aside for 1 hour to marinate.

2. Take a pan, heat oil in it. Fry the fish pieces until get golden brown. Add the paste and keep it to simmer for 1 minute. Add masala powder and again keep it to simmer for a minute. Add curd and mix it continuously for 3-4 minutes. Add 1/2cup of water and salt to taste.

3. Keep the gravy to cook until it gets thickens by stirring it occasionally. Now add the fish pieces and mix it slowly. Keep it to cook until the fish pieces get tender. When the fish korma gets ready then coriander leaves. Serve it hot with rice or roti.

Fish Korma

Keywords: Fish Korma, Fish Korma recipes, tasty Fish Korma, Fish Korma ingredients

[annie]

fish masala looks yammy




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.
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[tourdrajasthan]

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