Wish You All A Very Happy Easter! ‘Meen Palu Curry’ is a delicacy among the Christians of Kochi in Kerala. It is a mild yet very tasty fish curry which can be served with rice, appam, puttu, idiyappam, chapathi or bread. Pomfret, King Fish, Mullet and Pearl
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Ingredients Crab – 1 kg Garlic – 6 crushed Ginger – 2″ piece crushed Onions – 2 big sliced Green chillies – 2 slit Curry leaves – 2 sprigs Coriander powder – 3 tsp Chilly powder – 1 tsp Turmeric powder – 1 tsp Pepper powder –
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Ingredients Mackerel – 1 kg cut into pieces Onion – 1 big chopped Ginger – 1 tbsp chopped Garlic – 1 tbsp chopped Green chillies – 6 slit Curry leaves – 2 sprigs Tomatoes – 2 chopped Coriander powder – 2 tsp Fish masala – 2 tsp
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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
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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
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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
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‘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
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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
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‘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
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