Fish podimas (meen podimas)

Ingredients

1.Fish - 1/2 kg (Ney meen /King fish)
2.Turmeric powder - 1/4 tsp
3. Kashmeri Red chilli powder - 1 tsp
4.Water

Other ingredients

1. Coconut Oil - 1 table spoon
2.Ginger chopped - 1 table spoon
3.Garlic chopped - 1 table spoon
4.Onion chopped - 1 no
5.Kunjulli /Shallots - 1/2 cup
6.Green chillies chopped - 2 no
7.Mustard seeds - 1 tsp
8.Red chillies - 2
9.Curry leaves
10.Coriander powder - 1 tsp
11.Kashmeri chilli powder - 2 tsp
12.Garam masala powder - 1/2 tsp
13.Coconut grated - 1 cup
14.Tomato chopped - 1
15.Salt

Preparation

1.Cut the fish in to small pieces and add 1 tsp red chilli powder,turmeric powder ,salt and 1/4 cup of water to it.Better you may cook it in meen chatti .That will produce more taste.Cover it with a lid and cook it.If any water left there dry that also.

2.Then in a pan heat the oil and splutter the mustard seeds add curry leaves,red chillies to it .Then add the green chillies,,ginger, and garlic to it.Saute it for 3 mts then add the kunjulli and chopped onion.

3.When it will get light brown color add the rest of red chilli powder,coriander powder, and garam masala powder to it.

4.Then add the chopped tomato in to it and mix it well.To this add the cooked fish and mix it well.Check the salt and add if needed then add the grated coconut to it and mix it well.Cook it for another 3 mts .Serve it with rice.............

Meen Mulakittath -Alappuzha style

This is a typical Alappuzha style dish .It's peculiarity is they do not use turmeric powder and coriander powder in this dish.

Ingredients

1.Fish - 1 kg (Ayakkura/ney meen)
2.Uluva/Fenugreek seed - 1 tsp
3.Shallots/Kunjulli - 1/4 cup
4.Curry leaves
5.Salt
6.Coconut oil - 4 tsp
7.Kokum /Kodam puli - 4 to 6 no

For the grounded paste

8. Kashmeri Red chilli powder - 4 tsp
9.Kunjulli /Shallots - 10 no
10.Perum jeerakam /Fennel seeds - 1/2 tsp
11.Water - 2 cup

Preparation

1.Clean the fish and cut it in to medium size pieces.

2.In a meen chatti /pan heat the oil and splutter some fenugreek seeds ,then add the curry leaves and 1/4 cup chopped shallots to it .Saute it well till the shallots become transculant.

3.Ground the ingredients listed under it to a fine paste.Here i am using the Kashmeri chilli powder but you can use the regular one.

4.Add this grounded paste to the pan and mix it well.Fry it till the raw smell evaporates.

6.Then add the cleaned fish ,kokum ,2 cups of water ,salt to it .Mix it well with the masala, cover it with a lid and cook it in medium flame for 20 mts.

7.This curry can be stored for 2 days as we are adding the shallots to it.

Fried Fish Masala Rice By Lekshmi Nair

Ingredients

1.Fish - 1/2 kg(ney meen )
2.Turmeric powder - 1/4 tsp
3.Red chilli powder - 1 tsp
4.Salt
5.Oil - 1/2 cup

Other ingredients

1.Pulav Rice/Kaima rice - 2 cup
2.Onions - 3
3.Ginger - 1 1/2 table spoon
4.Garlic - 1 1/2 table spoon
5.Green chillies - 2
6.Turmeric powder - 1/4 tsp
7.Red chilli powder - 1/2 tsp
8.Coriander powder - 1 tsp
9.Garam masala powder - 1/2 tsp
10.Lemon juice - 1 table spoon
11.Pepper powder - 1/4 tsp
12.Salt
13.Coriander leaves
14.Pudina leaves


Preparation

1.Cook the rice by adding it in boiling water .When the rice is done drain it out from the water and keep it aside.

2.Marinate the fish with red chilli powder,turmeric powder,salt and little lemon juice.Keep it for 30 mts and deep fry the fish in 1/2 cup of oil. And make the fried fish into small pieces.Then in the same oil add the ginger,green chillies,and garlic saute it well.

3.To this then add the chopped onions and saute the onions.Then add turmeric powder,chilli powder,coriander powder,pepper powder,and garam masala powder to it.Then add coriander leaves,mint leaves ,fried fish to it and mix it well in high flame.

4.Add the cooked rice to it and mix it well ,add lemon juice to it ,and mix it well.Turn off the fire and you can add coriander leaves to it.

Serve it as hot with raitha ...................

Mathi curry (sardines curry) /Chala curry

Ingredients

1.Sardines /Mathi/Chala - 15
2.Kashmeri Chilli powder -1 tsp
3.Coriander powder - 1 1/2 tsp
4.Turmeric powder - 1/4 tsp
5.Fenugreek seed - 1/4 tsp
6.Kokum /Kodum puli- 2 no
7.Curry leaves lot of
8.Salt
9.Coconut oil
10.Water

Preparation

1.In a bowl mix chilli powder,coriander leaves ,turmeric powder,salt with water and make it to fine paste.To this add 1/4 tsp fenugreek powder .Marinate the fish with this masala .

2.Heat the meen chatti/pan add coconut oil 3 tsp .Then add the curry leaves to it.Add the marinated fish to it.Add little water and kokum /kodam puli to it.

3.Keep it in simmer and when it begins to boil add curry leaves to it .Cover it with a lid and cook it again for another 20 mts.Turn off the fire.

4.Then poue little oil on the top of it.Keep it in the same pan and you can keep it for 1 week.

Unakka chemmen chammanthi

Ingredients

1.Dry shrimp/unakka chemmen - 150 gm
2.Coconut grated - 1 cup
3.Small shallots/kunjulli - 6 to8
4.Ginger - one piece
5.Dry red chillies -5 to7
6.Salt
7.Tamarind -one small lemon size
8.Oil - 2 tsp
9.Curry leaves - 1 spring

Preparation

1.Heat the oil in a pan and fry the dried shrimp and red chillies in low flame till the shrimp is fried well.

2.Then in a blender grind the fried shrimp with red chillies.Then add the coconut ,shallots,ginger,curry leaves ,tamarind to it and grind it till all the ingredients blend together.Add the salt to it according to your taste.

Kuttanadan Fish curry (Kuttanadan meen curry)

Ingredients
1.Fish - 1 kg
2.Small Shallots/Kunjulli chopped - 10 to 12
3.Ginger chopped - 1 tsp
4.Garlic chopped - 8 to 10 cloves
5.Green chillies -3 or 4 slitted
6.Red chilli powder -2 to 3 tsp as it is spicy
7.Turmeric powder - 1/4 tsp
8.Kokum/Kodam pulim - 4 medium size
9.Fenugreek seed - 1/2 tsp
10.Mustard seed - 1/2 tsp
11.Fenugreek powder -1/2 tsp
12.Coriander powder - 1 tsp
13.Oil - 2 tsp
14.Salt
15.Curry leaves


Preparation

1.Clean and cut the fish in to medium size pieces.

2.Then mix the powders with little water and make a paste out of it.

3.Soak the kokum in little water.

4.Heat the oil in a pan or manchatty and splutter the mustard seeds and fenugreek seeds.Then add the curry leaves to it.Then saute the chopped ginger,garlic, green chillies then the kujulli.When it is done add the masala paste to it and also add the fish pieces to it.

5.Then add the kokum and salt to it and mix it well.Add the water as you needed.Cook the fish on medium heat and close the pan with a lid.

6.when the gravy becomes thick turn off the fire and add 1 tsp oil to it.Now the hot and spicy Kuttanadan Meen curry is ready....................

Koonthal roast(Squid roast)

In malayalam squid is called as koonthal or kanava and in Italian dish it is called as the calamari.The edible part of the body is its tentacles and the main section of the body.We can cut it in the form of rings.



Ingredients

1.Koonthal/Squid - 1/2 kg
2.Onion - 1
3.Tomato - 1
4.Ginger garlic paste - 2 tsp
5.Green chillies - 3 or 4
6.Curry leaves
7.Chilli powder - 11/2 tsp
8.Coriander powder - 1/2 tsp
9.Garam masala - 1/4 tsp
10.Oil - 2 tsp
11.Salt

For marination

1.Chilli powder - 1 tsp
2.Turmeric powder - 1/4 tsp
3.Salt


Preparation

1.Clean and cut the squid in to ring pieces.Then marinate it with red chilli powder,turmeric powder,and salt for 30 mts.And after that cook it in pressure cooker or in pan.

2.Then heat the oi in a pan and saute the ginger garlic paste ,green chillies slitted and curry leaves.

3.To this add the sliced onions and saute well.Then add the sliced tomato in to it and saute it.Then add chilli powder,turmeric powder,coriander powder,garam masala,and saute it .To this add the cooked squid and mix it well.Since it is roast we do not need any water so dry it.

Chemmen Manga Curry (Prawn Mango curry)

Ingredients

1.Chemmen/Pawns cleaned -500 gm
2.Raw mango cut in pieces - 2 no
3.Onion sliced - 1 no
4.Ginger chopped - 2 tsp
5.Green chillies slit - 4 no
6.Chilli powder - 11/2 tsp- 2 tsp
7.Turmeric powder - 1/2 tsp
8.Coriander powder - 1 tsp
9.Thin coconut Milk - 1 1/2 to 2 cup
10.Thick coconut milk - 1 cup
11.Salt
12.Oil - 1 tsp
13.Mustard seeds - 1/2 tsp
14.Curry leaves
15.Small Shallots chopped - 1 tsp

Preparation

1.In a manchatti or pan add the cleaned prawns,mango pieces,ginger,garlic,green chillies,salt,turmeric powder,chilli powder,coriander powder and mix it well.To this add the thin coconut milk and cook it in medium flame till the prawns are cooked.

2.Then reduce the heat and add the thick coconut milk to it.Bring it to boil and remove it from the fire.

3.Heat the oil in a pan and splutter the mustard seeds,then add the curry leaves,shallots chopped to it.Saute it and pour this to the curry.

Serve it hot..........

Chilly Fish

Ingredients

For the marination

1.Ney meen /any fish that can be cut in squares - 1/2 kg
2.Pepper powder - 1/2 tsp
3.Soya sauce - 1 tsp
4.Salt


For the batter

1.Corn flour - 4 table spoon
2.Maida - 4 table spoon
3.Egg - 1
4.Salt

Other ingredients

1.Onion - 3
2.Capsicum- 1
3.Green chillies chopped - 4 no
4.Garlic chopped - 1 tsp
5.Celery chopped - 4 table spoon
6.Chilli powder - 1 1/2 tsp
7.Chilli sauce - 3 table spoon
8.Chilli red color mixed in water - 1 tsp
9.Corn flour - 1 tsp
10.Oil - 2 tsp
11.Water - 2 cups

Preparation

1.Marinate the fish pieces with pepper powder ,salt,soya sauce for 30 mts.

2.Now prepare a batter with maida,corn flour,salt and one egg.

3.Dip each fish in batter and fry it in oil.

4.Then in another pan heat 2 tsp oil or use the same oil that used to fry the fish.Add the chopped garlic and green chillies and saute it the add the celery and cubed onion to it.After 2 mts add the cubed capsicum .

5.Then add the chilli powder to it.Then add 2 cups of water to it.Then add the chilli sauce to it.

6.Add the red color ,sugar, and salt to it.Then add the fried fish to it.To make the gravy thick add the corn flour mixed in water to it.

Chemmeen/Konch Thoran (prawn dry curry)

Ingredients

1.Prawns - 500gm
2.Ginger chopped - 1tsp
3.Shallots/Kunjulli - 1 cup
4.Kokum,kudam puli - 2 no
5.Oil - 2 tsp
6.Water - 1 cup
7.Salt
For the masala

1.Coconut - 1 cup
2.Green chilli -4
3.Shallots/Kunjulli - 4
4.Turmeric powder -1/4 tsp
5.Chilli powder -2 tsp


For seasoning

1.Mustard seeds - 1/2 tsp
2.Red chillies - 2
3.Curry leaves


Preparation


1.Grind the coconut,green chillies ,turmeric powder,kunjulli,chilli powder in a mixi.Do not make it in to fine paste ,just grind it like that for our avial or thoran.

2.Then heat the oil in a pan or meenchatti and splutter the mustard seeds ,red chilli broken and curry leaves then add the chopped ginger to it followed by lots of shallots/kunjulli and then the cleaned prawns to it also add the kokum to it with 1 cup of water and salt.


3.When the prawns become half cooked add the coconut mixture to it and cook it for another 10 mts.Dry it if you want it to be like thoran.Now the chemmen thoran is ready to be served.

Fish Molly - Kerala style

Ingredients

1.Fish - 1/2 kg
2.Red chilli powder - 1 tsp
3.Turmeric powder - 1/2 tsp
4.pepper powder - 1/2 tsp
5.Garam Masala - 1/2 tsp
6.Onion chopped - 2 no
7.Ginger paste - 1 tsp
8.Garlic - 1 tsp
9.Green chillies - 3 or 4
10.Curry leaves
11.Tomatoes chopped - 2 or 3
12.Thin coconut milk - 1 1/2 cup
13.Thick coconut milk - 1 cup
14.Salt
15.Oil as needed to fry the fish and to saute the masala


For marination

1.Red chilli powder - 1tsp
2.Turmeric powder - 1/2 tsp
3.Salt
4.Lemon juice - 1/2 tsp


Preparation

1.Marinate the fish for about half an hour and then shallow fry the fish for half cooked stage.

2.Then in the same oil saute the onions,ginger ,garlic paste,green chillies ,curry leaves then at last add the tomatoes.

3.Add the turmeric powder,red chilli powder,garam masala ,pepper powder and salt to it and saute it well.

4.Then add the thin coconut milk to it and bring to boil and add the fried fish to it .When the fish is cooked well and the gravy becomes thick add the thick coconut milk and just heat it.

Now the delicious fish molly is ready to be served with appam ,bread..........................

Karimeen Mappas -Kerala style

Ingredients

1.Karimeen /Pearl spot - 2 no
2.Red chilli powder - 2 tsp
3.Turmeric powder - 1/2 tsp
4.Coriander powder - 1 tsp
5.Pepper powder - 1/2 tsp
6.Onion - 2 no
7.Ginger - 1 piece chopped
8.Garlic- 5 to 6 no chopped
9.Curry leaves
10.Tomato - 2 medium
11.Green chillies - 3 to 4 sliced
12.Coconut milk thin - 1 cup
13.Coconut milk thick - 1/2 cup
14.Mustard seed - 1/2 tsp
15.Oil - 2 tsp
16.Salt


Preparation

1.Mix all the powders with some water and keep it aside.

2.Heat some oil in a pan and splutter the mustard seeds then add the chopped onions,green chillies,ginger,garlic and curry leaves and saute well.

3.Then add the masala paste and fry it till the oil separates.Add the tomatoes to it and saute well.

4.Add salt to taste and thin coconut milk and the cleaned fish to it .When the fish becomes cooked or the gravy becomes thick add the thick coconut milk and brings to boil.When it starts to boil put off the fire.now the tasty karimeen mappas is ready

Fish Curry with out coconut -Kerala style

Fish curry without coconut is a very famous dish among the christians.It can be stored for one week with out keeping it in fridge.

Ingredients

1.Fish- 1 kg
2.Green chillies- 3 or 4 slitted
3.Ginger- 2 tsp chopped
4.Garlic - 15 - 20 cloves (if it is small leave it as whole)
5.Curry leaves - 2 spring
6.Red chilli powder - 3 or 4 tsp as it is spicy
7.Turmeric powder - 3/4 tsp
8.Coriander powder - 1 tsp (optional)
7.Kokum /kodum puli - 4 or 5 big soaked in water
8.Salt as needed
9.Fenugreek seed - 3/4 tsp
10.Oil - 2 tsp
11.Water - 1 cup


Preparation

1.Heat the oil in meen chatti or in a pan and then add the fenugreek seed ,curry leaves,green chillies,ginger ,garlic to it and saute well.

2.Keep the flame in simmer and add the red chilli powder,turmeric powder,coriander powder ,salt to it then add the kokum with water .Also add the one cup water to it and when it starts to boil add the cleaned fish to it and cook it.

3.Cover with a lid and cook on a low heat for 12 - 15 minutes or till done and gravy slightly thickens.

Serve with Tapioca / Kappa .

Coriander powder can be omitted to increase the life of dish.It can be kept in room temperature,You have to warm it everyday.

Adding coconut oil over the fish curry after it is cooked can give a nice aroma.

Kerala fish curry with coconut

Even fish curry can be made in different ways .This recipe goes with coconut gravy.This recipe is by my mom she makes fish curry with coconut gravy really tasteful.The photograph that i added here is also from her.Everybody likes moms cooking me too. For all mom lovers i dedicate this recipe.

Ingredients

1.Fish - 1/2 kg
2.Ginger chopped - 1 medium size
3.Garlic - 4 no
4.Green chillies - 3 or 4 sliced
5.Shallots /Kunjulli - 4 no
6.Tomato - 1 no
7.Coconut grated - 1 cup
8.Coriander powder - 1 tsp
9.Chilli powder - 1 1/2 tsp
10.Turmeric powder - 1/2 tsp
11.Kokum/kodum puli - 2
12.Salt
13.Curry leaves
14.Oil - 1 tsp
15.Fenugreek seed - 1/2 tsp


Preparation

1. Grind the coconut with Shallots ,chilli powder,turmeric powder,coriander powder .

2.In a earthen pot or pan take the cleaned fish pieces to this add the grounded coconut paste,green chillies,curry leaves,ginger,garlic ,kokum,tomato and add little more water and salt to it and cook it in simmer for 10 mts.

3.When the fish is cooked in another pan heat the oil and splutter the fenugreek seed ,curry leaves ,add little chopped shallots and add this to the fish curry. Immediately close the curry with a lid so that its aroma should keep there.

3.