Meen Pachakkurumulaku Cherthu Pollichathu / Fish Roasted Using Green Pepper Corns

Meen pollichathu , may be every non vegetarian's delight, which has got a top place in the five star menu. Fish marinated in a spicy, tangy, thick masala, wrapped in banana leaf and placed in greased earthern wares (manchatty) and cooked in that. There are lots of different recipes for making meen pollichathu, some says to fry fish slightly on both sides before wrapping banana leaves. I tried to make it using the recipes collected from magazines, especially with green pepper corns, which are so spicy. I haven't used banana leaves for making this and shallow fried it using very little oil.



Ingredients for making
fish fillets 4 medium size
small onions 4
garlic pearls 8 small size
ginger 1 " size
green chilly 8
green pepper few or pepper powder as per taste
lemon juice 1/2 lemon
curry leaves few
salt
coconut oil 1 tsp
oil for frying



How I fried them
Take ingredients more or less according to the size of the fish fillets.
Make a paste of all,marinate fish fillets with it.
Shallow fry them in little oil.
Cook covered on a low flame.

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Njandu / Crab Roast

I had to wait to reach Dubai to try out some crab recipes! Back home in Kerala, no one likes it, and they are even afraid to watch it.. :) There, kids are familiar with crabs only when the fish vendor shows them, the crabs he got with other fishes accidentally.This is a simple recipe for cooking crabs as we usually do for prawns.



Ingredients
crabs 8
onion 5
tomato 6
curry leaves few
corriander leaves few
garam masala powder 2 pinches
vinegar 2 Tb sp
pepper powder 2 tsp
red chilly powder 4 tsp or as desired
turmeric powder 1/4 tsp
coconut oil
salt

Grind together,
garlic cloves 5
ginger 1 inch piece
fennel seeds 1/4 tsp
green chillies 3



How to prepare
Cut and clean Crabs.
Heat oil, saute chopped onions until transparent.
Add ground paste, stirr for one minute.
Put chopped tomatoes, with pepper powder,salt,curry leaves, turmeric powder and chilly powder.
Stir and cook until tomatoes are mashed well.
Add crabs into this.
Close the pan, cook crab on a low flame.
Check after 5 minutes,if there is no water, pour 1/4 cup water and mix well.
Cook for 20 minutes.
Add vinegar, mix and check for salt, if needed add more.
Add garam masala, coriander leaves and mix well.
Remove from fire, serve hot.
If you need more sourness increase the amount of vinegar.

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Koonthal Ularthu / Squid Cooked In Coconut Milk

A simple Squid / koonthal Recipe for you this time, which I got from a news paper clipping. Though my favourite with squid is always the koonthal roast, I loved to take this with pathiri or chapathi.



Ingredients
kanava / koonthal 1/2 kg
onion 2
tomato 1
ginger 1/2 " piece
garlic cloves small 4
green chillies 3
pepper corns 1 tsp
fennel seeds 1 pinch
garam masala powder a pinch
coriander leaves chopped 2 Tbsps
coriander powder 11/2 tsp
chilli powder 1 tsp
turmeric powder 1/2 tsp
coconut milk 1/2 cup thick
vinegar 1 Tbsp
water
oil
salt



How to prepare
Cut and clean squid.
Grind garlic, ginger , green chillies,pepper corns and fennel seeds together to form a paste.
Heat oil , saute chopped onions until golden brown.
Add ground paste, saute for a while. Add chopped tomato, squid pieces, ground paste, coriander and chilli powders , salt and vinegar. Saute for 1 minute and cook it with enough water. When the fish is cooked well and the water is reduced, add coriander leaves and coconut milk.
Stir until you get a thick preparation.Then sprinkle little garam masala over it.

See the koonthal / Squid Roast,

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Squid / Kanava Roast

Kanava / Koonthal - Squid / Calamari Roast

Ingredients and Method
Koonthal / Squid 1/2 kg pieces
tomatoes 2
onions 2
garlic and ginger paste 2 teaspoons
green chilly 2
curry leaves few
red chilly powder 2 teaspoons or as desired
coriander powder 1/2 teaspoon
turmeric powder 1/2 teaspoon
garam masala powder 1/4 teaspoon
fennel seeds powder 2 pinch
vinegar 2 tablespoons
salt
oil



Mix everything together except oil , vinegar and curry leaves. Cook them on a medium heat. If needed add enough water to cook. When it is about to finish cooking add vinegar. Reduce water. Heat oil in a pan, pour the prepared curry into this. Add curry leaves too. Saute till very dry. Garnish with coriander leaves.

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Fish Roast - Mathi/Sardine

Ingredients

Sardines six
Onion two medium size
Tomato two
Vinegar one table spoon
Garlic cloves four
Ginger piece one inch length
Green chilly two
Pepper powder two tea spoons
Turmeric powder half teaspoon
Curry leaves few
Coriander leaves chopped one hand full
Salt

How to prepare
Marinate fish using one teaspoon chilly powder, half tea spoon turmeric powder , two pinch of fennel seed/perumjeerakam powder and salt.

Fry fish in oil.
In the remaining oil, sauté onions.

When it turns color add crushed ginger and garlic. Sauté for a while.

Add tomato pieces, curry leaves , vinegar and powders and enough salt.

Cook till done in low heat without adding water.

Stir occasionally.

When this is done place the fried sardines in this masala.

Cover with the masala.

Cover the pan and cook on a low flame.

When it begins to boil sprinkle coriander leaves and remove from fire.

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Chemmeen/prawns roast

Ingredients
Prawns – ¼ kg,
Onion – 3 med ,
tomato – 2 big,
Garlic and ginger paste – 2 teaspoon
Turmeric powder – ½ tea spoon
Chilly powder – 2 tea spoon,
vinegar - 1 tea spoon
oil – 2 tablespoon
green chilly – 2
curry leaves- few
salt
garam masala Optional.



Method
Clean and wash prawns.
Heat oil, saute chopped onions.
When it turns brown add garlic and ginger paste and stir.
Add chopped tomatoes and all powders.
Stir till tomatoes cooked.

Add vinegar.
Add prawns and salt.
Cook till done.
Add curry leaves, green chillies and coriander leaves.
Sprinkle little garam masala over it.
Cover. Mix before serve.Best with chappathi, rice and pathiri.

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Fish Onion Roast

This recipe is given by my friend Latha. I have tried this many times. It is very simple and tasty. It has been one of kid's favourite.

Ingredients
500 grams of boneless fish (cut into small pieces)
2 onions, sliced finely
2 green chillies (slit into two)
some curry leaves
1 tsp Coriander powder
1/2 tsp chilli powder
1/2 coconut milk
1/2 cup grated coconut
1/2 cup oil.

Marinade:1 tbsp chilli powder
1/4 tsp pepper powder
juice of two limes
1 tsp ginger paste
salt to taste.

Method
Mix all the ingredients for the marinade together and make a paste.
Apply the paste over the fish pieces and leave it for an hour.
Roast the grated coconut to a golden colour.

Heat oil in a pan, fry the fish pieces.
Remove and leave it in a tissue to drainof extra oil.
Heat the remaining oil in the pan, saute onions till golden.
Add green chillies, curry leaves, saute for a minute or two.
Add the chilli powder and the coriander powder.
Add salt to taste and the coconut milk.
When it comes to boil, add the fish pieces and cook till tender and the gravy dry.
Add the roasted coconut and remove from fire.

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