Ingredients

Mackerel – 1 kg  cut into pieces

Onion – 1 big chopped

Ginger – 1 tbsp chopped

Garlic – 1 tsp chopped

Green chillies – 6 slit

Curry leaves – 2 sprigs

Tomatoes – 2 chopped

Coriander powder – 2 tsp

Fish masala – 2 tsp (optional)

Chilly powder -3 tsp

Turmeric powder -2 tsp

Tamarind – 1 small lemon size

Grated coconut – 1 cup

Water – 3 cups

Salt – to taste

For Tempering

Small onions – 5 sliced

Curry leaves – 2 sprigs

Mustard seeds – 1 tsp

Fenugreek seeds/ Uluva – 1/4 tsp

Coconut oil – 1 1/2 tbsp

Coconut oil – 1 tbsp

Method

Soak the tamarind in 1 cup of water for half an hour.  In a large pan or chatti, mix together onions, ginger, garlic, green chillies, curry leaves, tomatoes, spice powders, tamarind extract, salt and 2 cups of water.  Close with a lid and allow it to boil.  Add the fish pieces and cook covered on a medium heat for 15 minutes.  Grind the coconut to a fine paste adding enough water.  Add this paste to the fish and gently mix in with a small spoon.  Cook for another 10 minutes more.  Switch off the flame when the gravy is thick.  Heat oil in a small pan and splutter mustard seeds and fenugreek seeds.  Add the small onions and curry leaves and fry till golden brown.  Pour this over the fish curry.  Gently mix in with a spoon.  Serve lip-smacking ‘Malabar Fish Curry’ with rice, chapathi, appam or puttu.  Enjoy!

Use any fish of your choice.

Add more coriander powder if you are not using fish masala.

Ingredients

Karimeen / Pearl Spot – 1 kg

Chilly powder – 4 tsp

Turmeric powder – 1 tsp

Pepper powder – 1/2 tsp

Vinegar – 2 tsp

Salt – to taste

Oil – for frying

Method

Clean the fish and wash it with salt and vinegar.  Make slits on the fish with a knife.  Make a paste with all the spice powders, salt and vinegar, adding  little water.  Apply the paste on the fish and keep aside for 30 minutes to 1 hour.  Deep fry the fish in hot oil. Serve ‘Karimeen Varuthathu’ garnished with lemon wedges and onion rings along with steamed rice.  Enjoy!

Use coconut oil to enhance the flavour of the fried fish.

Ingredients

Shark or Ray – 1 kg cut into pieces

Onion – 1 sliced

Ginger – 1 tbsp chopped

Green chillies – 3 slit

Curry leaves – 3 sprigs

Kudampuli/ Gambooge – 4 pieces

Water – 2 cups

Salt – to taste

Oil – 2 tbsp

For Grinding

Grated coconut – 3/4 cup

Garlic – 1 tbsp chopped

Coriander seeds – 2 tbsp

Dry red chillies – 5

Peppercorns – 1 tsp

Jeera/ Cumin seeds – 1/2 tsp

Uluva/ Fenugreek seeds – 1/4 tsp

Turmeric powder – 1 1/4 tsp

Oil – 2 tsp

Method

Soak the kudampuli in 1/2 cup of water.  Heat 2 tsp of oil in a non-stick pan and roast the grated coconut, garlic, coriander seeds, dry red chillies, peppercorns, cumin seeds, fenugreek seeds and turmeric powder till the grated coconut turns golden brown color.  Let it cool completely.  Grind it to a fine paste, adding water as required.  Keep aside.  Now heat  oil (use coconut oil to enhance the flavor of the curry) in a pan and add onions, ginger, green chillies and curry leaves.  Fry till the onions turn light brown.  Add the roasted coconut paste, kudampuli, water and salt.  Keep covered and allow it to boil.  Open the lid and add the fish pieces.  Cook covered till done.  Twist the pan once or twice in between.  Open the lid and allow it to simmer.  Switch off the flame when the oil starts to float on top of the fish curry.  Serve lip-smacking ‘Varutharacha Meen Curry’ with rice, chapathi or dosa.  Enjoy!

This is the best way to prepare fish curry using fish like Shark and Ray.

Ingredients

Small variety Fish – 1/2 kg cut into pieces

Shallots – 12 sliced

Ginger – 1/2″ piece chopped

Curry leaves – 2 sprigs

Kudampuli/Gambooge – 2 pieces

Water – 1/4 cup

Salt – to taste

Mustard seeds – 1/2 tsp

Coconut oil – 1 1/2 tbsp

For Grinding

Grated coconut – 1 cup

Green chillies – 3

Garlic – 1 chopped

Cumin seeds – 1/2 tsp

Turmeric powder – 1 tsp

Chilly powder – 1/2 tsp

Method

Wash and soak  kudampuli in 1/4 cup of water.  Coarsely grind all the ingredients mentioned above.  Heat oil in a non-stick pan and splutter mustard seeds.  Add shallots, ginger and curry leaves.  Fry till shallots turn light brown.  Add coarsely ground coconut mixture.  Also add the kudampuli along with water.  Add the fish pieces and salt.  Mix gently and close with a lid.  Cook on medium flame till done.  Stir gently, in-between.  Open the lid and allow excess water to evaporate.  Serve tasty ‘Meen Peera’ with hot rice.  Cheers!

I used Sardines to prepare this dish.  Anchovies, small Mackerels and Prawns can be used to make yummy ‘Meen Peera’.

Remember the ‘Red-hot Kerala Fish Curry’ Arundhati Roy had described in her Booker Prize winning novel “The God of Small Things”…?  ‘Meen Vattichathu’ is something Kerala Christians, especially those from Central Kerala love to have everyday with hot rice!  This mouth-watering fish curry is usually prepared in an earthen pot or ‘manchatti’ which makes it more flavorful.  It tastes better and better as it sits and can be refrigerated for up to a week.

Ingredients

King (Seer) Fish – 1/2 kg cut into cubes

Shallots – 10 sliced

Ginger – 1 tbsp chopped

Garlic – 1 tbsp chopped

Green chillies – 3 slit

Curry leaves – 4 sprigs

Kudampuli/ Gambooge – 4 to 5 pieces

Mustard seeds – 1/2 tsp

Fenugreek seeds/ Uluva – 1/8 tsp

Coriander powder – 2 tsp

Kashmiri chilly powder – 4 tsp

Turmeric powder – 1/2 tsp

Water – 2 cups

Salt – to taste

Coconut oil – 2 tbsp

Method

Soak kudampuli in half a cup of water and keep aside.  Heat oil in a pan and splutter mustard seeds and fenugreek seeds.  Add shallots (I used one onion), ginger, garlic, green chillies and curry leaves and saute till they turn light brown.  Add a little water to the spice powders to form a paste.  Now add this paste to the pan and saute till the raw smell goes.  Add the soaked kudampuli along with the water.  Add more water and salt to taste.  Mix well and keep it covered till it boils.  Open the lid and add the fish pieces.  Keep covered and cook on a medium flame till the oil starts to float on top of the curry.  Yummy ‘Meen Vattichathu’ is ready to be served.  Enjoy!

‘Unakka Chemmeen Chammanthi’ is a very tasty chutney which is usually served with ‘kanji’ or ‘rice porridge’.  It is so easy to prepare and is a great side dish for rice too!

Ingredients

Dried Prawns – 1 cup

Grated coconut – 2 cups

Dry red chillies – 7

Ginger – 1″ piece

Shallots – 6

Salt – to taste

Tamarind – 3 small pieces

Coconut oil – 1 tsp

Method

Heat oil in a non stick pan and roast the chillies, ginger and shallots till the shallots turn light brown.  Take it out and keep aside.  In the same pan, dry roast the dry prawns.  Transfer it to a mixer and add the roasted chillies, ginger, shallots, grated coconut, tamarind and salt.  Grind it coarsely without adding water.  Stir in between.  Add more salt and tamarind if needed.  Take out the chammanthi and mix well.  Shape it into a ball.  Mouthwatering ‘Dry Prawns Chutney’ is ready to be served!

‘Karimeen Roast’ is my MIL’s special fish recipe.  She preferred making this delectable roast whenever we bought Karimeen at home!  I have never seen anyone making this type of  ‘Fish Roast’.  So, I want to share with you all this very tasty dish which goes well with rice, appam, idiyappam and chappathis!

This special ‘Karimeen Roast’ is off to Lakshmi Venkatesh who is hosting the event “Think Spice – Think Red Chillies” which is the brain child of Sunita Bhuyan

Ingredients

Karimeen – 1 kg cut into pieces

Onions -  3 big sliced

Ginger – 2 ” piece chopped

Garlic – 4 chopped

Green chillies – 3 slit

Curry leaves – 4 sprigs

Tomatoes – 5 chopped

Chilly powder – 4 tsp

Kashmiri chilly powder – 2 tsp

Turmeric powder – 1 tsp

Garam masala – 1/2 tsp

Salt – to taste

Coconut oil – 4 tbsp

Method

Heat oil in a large non stick pan and saute onions, ginger, garlic, green chillies and curry leaves till the onions turn light brown.  Add the tomatoes and saute for 2 minutes till they are soft.  Now add the chilly powders, turmeric powder, garam masala and salt.  Stir for a few seconds and push the onion masala to the sides of the pan and spread a thin layer of it on the bottom of the pan.  Place the fish pieces on this layer and cover it with the masala from the sides of the pan.  Do not add any water.  Cover the pan with a lid and cook on a medium flame till done.  Water will ooze out after a few minutes.  Take the gravy from the sides and pour it over the fish pieces.  Shake the pan occasionally.  Repeat the process 3 – 4 times while the fish is being cooked.  Serve hot!

Awards

Dearest Sarah has showered me with these Awards…  Thanks a lot dear for honoring me!!!

I would like to pass on these Awards to some of my dearest Blogger friends!!!

Sangii

Happy Cook

Padma

Priya

Jeena

Parita

Ivy

]]> http://saltandspice.org/2009/09/25/karimeen-roast-pearl-spot-roast/feed/ 34 http://saltandspice.org/2009/09/14/prawns-curry-chemmeen-curry/ http://saltandspice.org/2009/09/14/prawns-curry-chemmeen-curry/#comments Mon, 14 Sep 2009 16:18:04 +0000 lissie http://saltandspice.org/?p=732

‘Prawns curry’ is a yummy dish which is so easy to prepare.  You can serve it with rice, pulao, chapathi, paratha, bread, appam or idiyappam.  If ‘kudampuli’ is not available, substitute it with tamarind paste or tomatoes.

Ingredients

Prawns – 1/2 kg

Onion – 1 sliced

Ginger – 1 tbsp chopped

Green chillies – 2 slit

Curry leaves – 2 sprigs

Kudampuli – 2 pieces

Mustard seeds – 1/2 tsp

Uluva/ Fenugreek seeds – 1/8 tsp

Coriander powder – 2 tsp

Chilly powder – 3 tsp

Turmeric powder – 1 tsp

Garam masala – 1/2 tsp

Thin coconut milk – 1 cup

Thick coconut milk – 1/2 cup

Salt – to taste

Coconut oil – 1 tbsp

Method

Heat oil in a pan and add mustard seeds and fenugreek seeds.  When it splutters, add the onions, ginger, green chillies and curry leaves.  Saute till the onions turn golden brown.  Now add all the spice powders and fry till the aroma comes out.  Add the thin coconut milk, kudampuli and salt.  Mix well and add the prawns.  Cook covered till done.  Open the lid and add the thick coconut milk.  Mix well and turn of the fire.  Serve hot and enjoy!

Awards

Dear Shanthi had honored me with this Award!

Thank you Sarah and Priya for sharing it with me!!!

This award comes with the following rules:

I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of the Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers and list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

Here comes 10 honest things about me:

1)I just love travelling and experiencing different cultures and cuisines…!
2) I am a very reserved person..
3)My life revolves around my family…
4)I love cooking but not eating…
5)I am short tempered but my anger lasts only for a few hours…
6)I hate watching serials and masala movies..
7)I am very good at money management..
8)Would love to go to Australia since my son is going to be in Sydney…
9)I am ambidextrous.. I can use both my hands equally well which is a blessing indeed..
10)I take my laptop with me whenever I am travelling…it has become a part and parcel of my life…!

I would like to pass this award to Ann, Preethi, Jeena, Cynthia, Bharathy, Kitchen flavours and Happy Cook

Thanks a lot Priya for showering me with these Awards! So sweet of you, dear…

I would like to share these gifts with my dear friends  Happy Cook, Sarah, Viki, Prasu, Parita, Indrani and Hema

My dear friend Bharathy had asked for the recipe for ‘Fish Pickle’.  But due to some inconvenience I couldn’t post it immediately.  Anyways here is the recipe for the lip smacking ‘Fish Pickle’.  It is a hit in my family and I think many of my readers will also like it very much!  You can serve it with rice, chapathi or pulao.

I am sending this recipe to Indrani for the event “Spotlight : Fish”

Ingredients

Fish – 1 kg cut into small pieces

Turmeric powder – 2 tsp

Pepper powder – 1/2 tsp

Salt – 1 1/2 tsp

Ginger – 3 tbsp chopped

Garlic – 3 tbsp chopped

Green chillies – 6 chopped

Curry leaves – 4 sprigs

Mustard seeds – 1 tsp

Uluva/ Fenugreek seeds – 1/4 tsp

Kashmiri chilly powder – 5 tbsp

Cumin/ Jeera powder – 1/4 tsp

Water – 1 cup

Vinegar – 1 cup

Salt – 3 1/2 tsp

Sunflower oil – 2 cups

Method

Marinate the fish pieces with turmeric powder, pepper powder and salt.  Keep aside for 30 minutes.  Fry them in hot oil.  Strain and keep aside.  In the same oil, add mustard seeds and fenugreek seeds.  When it sputters, add ginger, garlic, green chillies and curry leaves.  Fry till they are light brown in color.  Reduce the flame and add chilly powder and cumin powder.  Stir and add water, vinegar and salt.  Increase the flame and let it boil.  Add the fried fish pieces and mix well.  Switch off the flame and allow it cool completely.  Transfer the pickle into a glass jar and refrigerate.  Cheers!

Award

Thanks a lot to Sangii for honoring me with this Award!

I would like to share this Award with my fellow bloggers Pavithra and Pooja and Happy Cook!!!

‘Fish Moly’ is a Kerala Christian delicacy which is made as a breakfast dish and served with appam or bread on occasions like Christmas, New Year and Easter.  It is also an important dish served as the first course for lunch and dinner during marriages, baptisms, engagements and all other important occasions.  ‘Fish Moly’ is actually a mild ‘Fish Stew’ made with coconut milk and is a fusion of Portuguese and Kerala cooking.  Fish like Pearl spot, Seer, Mullet and Pomfret are usually used to make this very tasty dish.  So dear friends, try this recipe and enjoy with family and friends!

Ingredients

Pearl spot/ Karimeen – 1 kg medium size

Onions – 4 medium sliced

Ginger – 2 tbsp chopped

Garlic – 1 tbsp chopped

Green chillies – 10 slit

Curry leaves – 6 sprigs

Turmeric powder – 2 1/2 tsp

Pepper powder – 1 1/2 tsp

Garam masala – 1 tsp

Thin coconut milk – 3 cups

Thick coconut milk – 1 cup

All purpose flour/ Maida – 2 tsp

Water – 1/4 cup

Vinegar – 3 tbsp

Sugar – 1/4 tsp

Salt – to taste

Coconut oil – 3 tbsp

Method

Heat oil in a large non-stick pan and add onions, ginger, garlic, green chillies and curry leaves.  Saute till the onions turn light brown.  Add all the spice powder and saute for a minute.  Now add the thin coconut milk, vinegar and salt.  Mix well and cover with a lid.  When it boils, add the fish and cook covered.  When the fish is almost done, add sugar and flour mixed with 1/4 cup of water.  Gently twist the pan and cook for another 5 minutes.  Finally add the thick coconut milk and twist the pan so that it is evenly mixed with the gravy.  Switch off the fire and keep covered for half an hour before serving.  Serve garnished with tomato slices or fried cashew nuts and raisins or cooked macroni.  Enjoy!!!