Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Thursday, January 19, 2017

Meen peera / മീൻ പീര പറ്റിച്ചത് / Fish thoran /Video recipe






Meen peera is a popular fish recipe of kerala. Today, I am using sardines to make this dish. The main ingredients required for making meen peera are sardines, grated coconut, green chillies, onions and kudampuli. This goes well with rice.

Ingredients

Small sardines/kunju mathi - 1 kg
Shallots /kunjulli - 1/4 cup
Green chilli, chopped - 5 - 6 nos
Ginger, chopped - 1 tbsp
Garlic, chopped - 1 tsp
Grated coconut - 2 cups
Turmeric powder - 1 tsp
Chilli powder - 1/4 tsp
Gambooge/kudampuli - 2 - 3 pieces( clean and soaked in 1/4 cup of water)
Salt as needed
Curry leaves
Coconut oil - 2 tbsp

Method

Cut fish into 2 pieces. Keep aside.

Soak gambooge/kudampuli in 1/4 cup of water.

Using a mortar and pestle, crush shallots, green chilies, ginger, garlic, grated coconut, turmeric powder, and chili powder. Set this mixture aside.

If you don't have a mortar and pestle, you can use mixer or blender for this purpose. Make sure to give only 2 pulses to crush shallots, green chilies, ginger, garlic, grated coconut, turmeric powder, and chili powder.  

In an earthen pot, add sardines, crushed mixture, salt, curry leaves, and gambooge along with water in which it is soaked. Mix every thing with your hands. Add 1 to 1/2 cups of water. 

Now place this on a flame and cook. Close with a lid and allow it to cook. When the curry comes to a boil, open the lid, give a nice swirl to the earthern pot (don't use spoon to mix). Now reduce the flame and cook. When the water is little bit dried out (gravy thickens), you can see the masala is well coated on the fish. Add oil and curry leaves. Give a nice swirl of the earthern pot as shown in the video. Reduce the flame and cook for 2 more minutes. Switch off the flame. Serve hot with rice.



Saturday, October 22, 2016

Andhra Style Fish curry / Fish Pulusu / Andhra Chepala Pulusu







Andhra style fish curry is a spicy and tangy fish curry made with chopped onion, tomatoes, spices and tamarind. The gravy pairs well with rice and roti. 
Ingredients

Fish, cut into pieces - 1 kg

Tamarind, soaked in 1 cup of water - a lemon sized

Onion, finely chopped - 2 nos

Green chilli, slit - 2 nos

Tomato, finely chopped - 2 nos

Ginger garlic paste - 1 tbsp

Curry leaves - few

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Kashmiri chilli powder - 4 tbsp

Coriander powder - 3 tbsp

Pepper powder - 2 tsp

Cumin powder - 1 tbsp

Turmeric powder - 1/2 tsp

Salt to taste

Oil - 8 -10 tbsp

Coriander leaves, chopped

To Marinate

Ginger garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Kashmiri Chili powder - 1 tsp

Salt 



                                                  Pictured: Fish pulusu and lauki dal

Method

Marinate fish with 1 tbsp of ginger garlic paste, 1/2 tsp of turmeric powder 1 tsp of chilli powder and salt. Set this aside for 30 minutes.

Heat a heavy bottom pan or earthen pot, splutter mustard seeds, cumin seeds, fenugreek seeds. Now add chopped onion, green chillies and ginger garlic paste. When onion turns translucent, add chopped tomatoes and salt. Saute well. When tomato turns mushy, add kashmiri chilli powder, coriander powder, fennel powder, pepper powder and turmeric powder. Saute well on a low flame. Now add tamarind juice, required water and boil for 5 minutes. Now add the marinated fish pieces and cook on high flame for 5 minutes. Then reduce the flame, close the lid, and cook for 15 - 20 minutes or until fish is cooked. Add salt if needed. Add chopped coriander leaves and serve hot with rice or chapati.
















Wednesday, October 12, 2016

Rava fish fry / Mangalorean style fish fry



                      Pictured :- Toddy shop style fish head curry / Meen thala curry , Rava fish fry.



              Mangalorean style rava fish fry

Ingredients

Ayla / Mackeral - 4 nos
Turmeric powder - 1/2 tsp
Lime juice  -  1 tbsp
Salt

Kashmiri chilli powder- 1 1/2 tbsp
Red chilli powder - 1 tsp
Ginger garlic paste - 1 tbsp
Garam masala - 1 tbsp
Oil for fry

Rava - 1/4 cup
Rice flour - 1/4 cup



Method

Clean the fish and make gashes on fish pieces. Marinate the fish pieces with turmeric powder, lime juice and salt. Keep this for 15-20 minutes.

Make a paste of kashmiri chilli powder, red chilli powder, ginger garlic paste and garam masala powder by adding water. Now coat the fish pieces with the prepared paste.

Mix rava and rice flour in another bowl. Now dip the fish pieces in the rava-rice flour mixture. Coat it well by patting the fish with the above mixture so that it is evenly coated.

Heat oil in a pan. Now shallow fry the fish pieces on both sides on medium heat.






Monday, August 8, 2016

Kerala Karimeen fry/ Pearl spot fish fry/ കരിമീൻ ഫ്രൈ











Pictured - Rice, Karimeen thilapichathu / kochi style pearl spot curry, kovakka mezukkupuratti/ Ivy gourd stir fry

Love karimeen / Pearl spot fish  check this recipes


Kerala Karimeen fry/ Pearl spot fish fry/ കരിമീൻ ഫ്രൈ 

Ingredients

Fish - 4 nos
Pepper powder- 1 tsp
Chilli powder- 1 - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Fennel seeds/ perumjeerakam powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Curry leaves
Coconut oil for frying
Salt to taste




Method

Clean fish and make gashes on fish pieces. Marinate fish with pepper powder, chilli powder, turmeric powder, fennel powder, ginger garlic paste and salt. Keep this for 1 hour. 

Heat a nonstick fry pan, pour coconut  oil. Now add fish and fry it. Flip the fish to get the other side fried. Add some curry leaves also while flipping the fish. This will give the fish pieces a nice aroma and taste. When it is deep fried, transfer the fish to a serving plate and serve hot.

കരിമീൻ ഫ്രൈ 
കരിമീൻ കഴുകി വൃത്തിയാക്കി, വരഞ്ഞു കുരുമുളക് പൊടി , മുളകുപൊടി മഞ്ഞൾപൊടി, പെരുംജീരക പൊടി,  ഇഞ്ചിവെളുത്തുള്ളി പേസ്റ്റ്, ഉപ്പുപൊടി ഇവ ചേർത്ത് നന്നായി പുരട്ടി ഒരു മണിക്കൂർ വെക്കുക . ഒരു നോൺസ്റ്റിക്ക്പാനിൽ വെളിച്ചെണ്ണ ചുടാക്കി മീൻ അതിലിട്ടു ഒരു സൈഡ് മൊരിഞ്ഞു വരുമ്പോൾ മറിച്ചിട്ടു കുറച്ചു കറിവേപ്പില ഇട്ടു ഫ്രൈ ചെയ്തു എടുക്കുക.കറി വേപ്പില ചേർക്കുമ്പോൾ ഫിഷ് ടേസ്റ്റ് നല്ല മണവും കിട്ടും. ഫിഷ് ഫ്രൈ ഒരു സെർവിങ് പ്ലേറ്റിലേക്കു മാറ്റി ഇഷ്ടമുള്ള സാലഡ് വെച്ച് സെർവ് ചെയ്യാം. രുചികരമായ കരിമീൻ ഫ്രൈ റെഡി .   



Tuesday, July 5, 2016

Karimeen thilapichathu kochi ( Cochin )style. / kochi style Pearl spot curry / South Indian lunch ideas.




  Pictured - Rice, mango pickle, Ivy gourd stir fry, Pearl spot fry and curry.


Karimeen  Thilapichathu/ Pearl spot . Fish thilappichathu is a traditional . yummy  fish preparation of  some part of Kerala especially Cochin. This curry  is very simple to prepare and goes well with rice and tapioca.   





Ingredients

 Karimeen / Pearl spot fish - 4 nos

Shallots / kunjulli sliced - 1/2 cup

Greeen chilli slit - 2 nos

Ginger chopped - 1 tbsp

Curry leaves

Kashmiri powder- 2 tbsp

Red chilli powder - 1/2 tsp

Turmeric powder- 1/2 tsp

Salt to taste

Vinegar - 2 tbsp or as needed

Coconut oil - 2 tbsp







Method

Heat oil in a earthen pot ( munchatti ). Saute  chopped onions, green chillies, ginger and curry leaves.

When onion turn light brown colour.  Lower the heat,  add kashmiri chilli powder, red chilli powder, turmeric powder. Saute well. When the raw smell of the powder disappears, add required water, vinegar and salt. When it starts to boil, add fish pieces. Close the lid and cook for 3 minute high flame, Then lower the heat and keep it for another 8- 10 minutes or until the fish is cooked.

Serve hot with rice.













































































Wednesday, May 18, 2016

Kerala Fish curry in coconut gravy / Thenga Aracha Ayla curry / Mackerel in coconut gravy. / South Indian lunch ideas.










Try this simple yet delicious south Indian lunch ideas with fish curry, fish fry and beetroot poriyal. 

Ingredients

Mackerel / Ayla - 750 gms  / 4 big, cut and cleaned
Shallots/ Kunjulli,  chopped- 2 tbsp
Ginger, chopped - 1 piece
Green chillies - 2 nos
Curry leaves
Cambodge / Kudam puli - 4 pieces
Grated coconut- 1/2 cup
Coriander powder- 1 tbsp
Chilli powder - 1 tbsp kashmiri chilli + 1/2 tsp chilli powder
Turmeric powder- 1/2 tsp
Salt as needed
Coconut oil











Method

Wash and soak kudampuli in 1/2 cup of water for 15 minutes.

Grind coconut, coriander powder, chilli powder and turmeric powder with small quantities of water to a fine paste. 


Heat oil in an earthen pot, saute shallots, ginger, green chillies and curry leaves. Saute well for 3-4 minutes. Add ground coconut paste and stir for 2 minutes. Add soaked Kudampuli along with water and salt to taste.  Mix well. Add water to your liking to reach a desired consistency. Add fish pieces and cook for 10 minutes on low flame or till cooked . Open the lid, add 1 tsp oil and curry leaves. Cook for 5 minute on low flame. Switch off the flame. serve hot with rice.


































Saturday, January 23, 2016

Mathi pollichathu / Sardines in tomato gravy




                                      Pictured - Rice, chena ularthu, mathi pollichathu

The base of the curry is a blend of  onion tomato mustard mixture, which lends a unique flavour. The use of earthern pot makes the sardine curry all the more tasty. I have posted before Kerala pearl spot wrapped in banana leaf, which uses banana leaf that gives distinct aroma and flavor and quite popular among tourists who visit Kerala. Vazhayila Karimeen pollichathu

Love Sardines !

Ingredients

Fish - 1 kg

For marination

Turmeric powder- 1/2tsp
Mustard seeds - 1/4 tsp
Salt as needed

For the gravy

Coconut oil - 1/4 cup
Onion, chopped - 1 cup
Tomatoes, chopped - 1 cup
Salt as needed
Chilli powder - 1 1/2 tbsp Kashmiri chilli  + 1/2 tbsp chilli powder
Peppercorns- 1/4 tsp
Mustard seeds - 1 tsp
Shallots / Kunjulli- 6 nos
Garlic - 6 pods
Ginger - 1 inch piece
Cumin seeds - 1 pinch
Fenugreek seeds - 1 tsp
Vinegar - 2 tbsp or as needed
Sugar - 2 pinches
Thick coconut milk - 1/2 cup

Method

Grind turmeric powder, mustard seeds, and salt to a smooth paste. Set aside the smooth paste.

Clean and slit fish. Marinate fish with the paste and set aside for 15 minutes.

Heat oil in a nonstick pan. In a medium low heat, shallow fry fish on  both sides. Set this shallow fried fish aside.

Grind red chilli powder, peppercorns, mustard seeds, shallots, garlic, ginger, cumin seeds and fenugreek seeds. Set this paste aside.

Now pass the oil through a sieve to remove any fried specks of fish. Pour this sieved oil into an earthern pot along with the required amount of oil added in. Add onion and saute till it turns light pink. Now add chopped tomato. When tomatoes are all mashed, add the paste which is set aside. Saute till the oil starts to float on the surface. Add salt, vinegar, sugar, coconut milk and fish. Lower the heat and cook till all the water dries out and the gravy is well coated on the fish. Serve hot with rice.

Wednesday, January 13, 2016

Fish masala bake/Oven baked fish in thick sauce







  • Want to try Kerala Pearl spot in banana leaf/Karimeen Pollichathu - Check here


Ingredients

Fish - 1 kg

Oil as needed
Cumin seeds - 1/2 tsp
Onion chopped - 2 no
Ginger - 2 inch pieces
Garlic - 1 whole bulb
Turmeric powder - 1 tsp
Tomatoes, chopped - 1/2 kg
Sugar - 1 1/2 tsp
Salt - as needed
Pepper powder - 1 tsp
Chilli powder- 1 tsp
Clove powder - 1/2 tsp
Lime juice - 3 tbsp




Method

Clean the fish and make slits on both sides. Wipe the fish well with kitchen towel to absorb any .
excess water.

Grind onion, ginger, garlic and turmeric powder. Keep the ground paste aside.

Heat a pan. Add chopped tomatoes and cook till all the water dries out. Add sugar to this. Allow this to cool down, then transfer it to a blender. Blend well to make a smooth tomato sauce. Set this aside.

Heat oil in a pan, splutter cumin seeds. Now add the ground paste and saute well. To this, add tomato sauce which is set aside and coriander leaves. Saute well for 3 minutes. Switch off the flame and add salt, pepper powder, chilli powder, clove powder and lime juice.

Now marinate fish with the above prepared masala on both sides including inside of the fish. Transfer this to a baking tray. Close this with an aluminum foil. Keep this for 1/2 hour.

Preheat oven to 200 degrees Celsius. Now bake the fish for 40 minutes. After 20 minutes, flip the fish. Using a spoon, scrape out all the masala, which is scattered on the tray. Again coat the masala on top of the fish. Bake for another 20 minutes.

After 40 minutes, remove the foil and serve the fish decorated with vegetables of your choice.  

Step by step pictures













Sunday, December 13, 2015

Mullet fry



         
                     Pictured Meen thenga varutharacha curry/ Fish curry in roasted coconut gravy,Kappa vevichathu



Ingredients

Mullet - 5 nos

Pepper powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
ginger-garlic paste - 2 tsp
Curry leaves - 2 sprigs
Salt to taste
Coconut oil for frying

Some curry leaves to add while frying




Method


Clean and make slits on fish. Marinate the fish with pepper powder, chilli powder, turmeric powder, ginger-garlic paste, curry leaves and salt. Fry in coconut oil on both sides. When the first side is fried, flip the fish to get fried on the other side. Add some curry leaves also while flipping the fish. This will give the fish pieces a nice aroma and taste. When it is deep fried, transfer to a plate and serve with salad of your choice. 

Wednesday, November 25, 2015

Ayla Curry/Mackerel mulaku curry/Ayla Mulakittathu




Ingredients

Mackerel - 1 kg
Pearl onion - 1/4 cup
Ginger, chopped - 1 tbsp
Garlic, chopped - 2 tsp
Curry leaves - few
Mustard seeds- 1/2 tsp
Fenugreek seeds - 1/4 tsp

Coriander powder - 1 tbsp
Kashmire chilli powder - 2tbsp
Turmeric powder - 1/2 tsp
Kokum/kudampuli - 4 pieces
Salt as needed
Coconut oil as needed



Method

Soak kokum in 1/2 cup of water for 10 minutes and keep aside.

Heat oil in a clay pot. Splutter mustard seeds and fenugreek seeds. Saute shallots. chopped ginger. chopped garlic and curry leaves. When the color of the shallots start to to turn light brown, lower the heat, add coriander powder, kashmiri chilli powder and turmeric powder. Saute well. When the raw smell of the powder disappears, add kokkum along with the water in which it is soaked. Add required water. When it starts to boil, add fish pieces and cook for 3-5 minutes in high flame, the lower the heat and keep it for another 10 minutes. When the gravy starts to thicken, turn off the stove.

Serve hot with rice.


Tuesday, September 29, 2015

Pepper Fish Curry/Sardine Pepper Gravy/Mathi Kurumulakittathu










Ingredients

Fish  - 1 kg
Cambodge/Kudampuli - 4 pieces
Water - 1 cup
Salt as needed
Curry leaves
Thick coconut milk - 1/2 cup
Coconut oil - 2 tbsp (optional)

To crush

Small onion / Shallots - 20 nos
Green chilli - 2 nos
Peppercorns - 3 tbsp
Turmeric powder - 1/2 tsp
Garlic -8 nos



Method 

Soak cambodge/kudampuli in 1/2 cup of water and keep aside.

Crush small onion, green chillies, ginger, garlic and peppercorns. Keep this aside.

In an earthen pot, add cleaned fish, crushed ingredients, cambodge, curry leaves, salt, water and mix well. Cook till the bubbles come. Now lower the flame. When the gravy thickens, add thick coconut milk (Don't boil). You can add coconut oil over the curry if needed. Serve hot with rice.





Tuesday, April 7, 2015

Karimeen pollichathu / Pearl spot cooked in banana leaf / കരിമീൻ വാഴ ഇലയിൽ പൊള്ളിച്ചത് - Video recipe






Fish cooked in banana leaf is famous in hotel, houseboat, and toddy shop/kallushap menu. It is a must try for those visiting backwaters of Kerala, not to forget the houseboats. Mostly, a fish called Karimeen, which is caught in backwaters are used to make karimeen pollichathu. This dish is equally enjoyed by locals and visitors. Banana leaf used in cooking gives it a distinctive flavor. Serve it with some onions, tomatoes, carrots, and lemon wedges.

So on your next trip to Kerala, don't miss a trip to backwaters and don't forget to eat Karimeen Pollichathu, a Kuttanadan specialty.






Ingredients

To marinate fish
Karimeen/Pearlspot - 3 nos/ 650 gm
Pepper powder -1 -2 tsp
Chili powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Lime juice - 1 tsp
Salt as needed

To make masala gravy
Shallots, chopped - 1 cup
Garlic, chopped - 1 tbsp 
Ginger, chopped - 1 tbsp
Green chili, slited - 2 nos
Curry leaves - 1 sprig
Coriander powder - 2 tbsp
Kashmiri chili powder -1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Coconut oil - 3 tbsp
Thick coconut milk - 1 cup
Salt












Method

Clean the fish and make slits on both sides. 

There are 2 steps to making karimeen pollichathu

Firstly, you have to marinate fish.
Secondly, you have to make masala gravy.

Let's start by marinating fish. For this, soak pepper powder, chili powder, turmeric powder, lime juice, and salt in small amounts of water to make a smooth paste. Apply the smooth paste on both sides of fish including the belly part. Keep it marinated for 1/2 hour. 

After ½ hour, heat coconut oil in a pan. Fry fish on both sides. Don't deep fry the fish, just shallow frying is enough. Keep this aside. 

In the same pan with remaining oil, let's prepare masala gravy for karimeen pollichathu. You can add more oil, if you feel the oil is less to cook the gravy. To the already hot pan, add shallots, green chili, and curry leaves. Saute. Now add garlic and ginger. Saute till the shallots turn light brown in color. When shallots turn light brown in color, add tomato. Saute well till tomato is cooked. Now add coriander powder, chili powder, turmeric powder, and pepper powder. Lower the flame. Saute till the raw smell of masala leaves. Now sauteed masala mixture is ready. Add salt. Mix well. Taste check for salt and add salt only if required. Add thick coconut milk to the mixture. Mix well. Pass heat through the coconut milk, but don't boil it. When coconut milk is heat through, add fried fish. Allow the gravy to be thickened and well blended with the fish. When the fish is well coated with the masala gravy, switch off the stove. Set aside. 

Lastly, we need to prepare banana leaf for the recipe. Cut banana leaf as required. Switch on the stove. Allow the leaf to wilt by placing both sides of leaf on flame. This helps to soften the banana leaf, which indeed helps with proper sealing of masala gravy to the fish when it is wrapped. Don't ever wrap the fish in banana leaf straight without wilting it. This makes the leaf to tear easily and the gravy will be leaking from the leaf. So wilt the banana leaf before wrapping the fish to avoid the leaf from getting torn and leaking gravy.

Grease the wilted banana leaf with coconut oil. Place the fish in the middle of the wilted leaf along with the thick gravy. Add some more masala on top of the fish before folding the leaf. Now fold the leaf in four and tie the banana leaf. You can use thread or banana leaf fibers to help tie the leaf. Wrap the remaining fishes in banana leaf. 

Place the wrapped fish on to a hot pan. Cook the wrap on both sides. Cook until the leaves look discolored and a nice aroma wafts through the air.

Now transfer the fish cooked in banana leaf to a plate. Cut the string to unwrap the banana leaf. You will experience a nice aroma coming from coconut milk and shallots cooked in banana leaf.






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