Mangalore Fish Curry

Once when I tasted a Manglorean fish curry from our neighbour, I didn't like the taste. She added only little tamarind and that was incompatible with our taste buds.. :) Things have been changed when the amount of tamarind increased, now it has been one of the favourites.. !



Ingredients needed,
fish fillets 6 medium size
Used king fish.
small onions 8
tomato 1 big
garlic cloves 4
red chillies 8
green chillies 3
curry leaves few
cumin seeds 1 pinch
fennel seeds 1 pinch
turmeric powder 1/2 tsp
chilly powder 1 1/2 tsp use kashmiri
coconut milk thick 1 cup
tamarind paste 1 goose berry size
salt
coconut oil



How I prepared it,
Remove seeds from red chillies.
Soak tamarind in 1 cup water for some time and take the extract.
Peel shallots and garlic.
Grind together, garlic cloves,red chillies, shallots, cumin and fennel.
Heat 2 Tb sp of oil in a pan.
Saute the ground mixture in this.
When it changes color, add curry leaves, chopped tomato and turmeric and chilly powders.
Saute and Put fish fillets with salt and tamarind water.
Cook until oil separates on top.
Don't cover the lid while cooking.
Pour coconut milk and place slit green chillies over the curry.
Allow to cook for some time, until the curry is thick.
Adjust thickness by adding or reducing water according to your taste.

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Crispy Fried Fish

The weather is still cold enough to have some crispy fried fish along with home made potato chips! Enjoy with rotis or soups or just take as a snack.



Ingredients,
small fish fillets 1 cup (boneless)
powdered cornflakes 1/2 cup
pepper powder 2 tsp / as desired
garlic ginger paste 1 tsp - freshly prepared
lemon 1
oil
salt



How to prepare,
Wash and clean fish.
Marinate with pepper powder, garlic ginger paste and salt.
Keep it for some time.
Roll over cornflakes powder, and deep fry.
Pour lemon juice over it while serving.

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Goan Fish Curry

Before trying a Goan dish, I thought grinding is a part of Kerala cooking only.Most of the Keralites are always fed up of grinding batter for idli,dosa, or blending coconut for milk or paste or making chammanthis... Mixie or mixer grinder often stops working and many are still in search of a good mixer grinder. Even last week I checked the 'blades' of many brands, and was not satisfied! Some said Sumeet is good, others said preethi is good, any way I haven't taken a decision yet. Though the one with me is working very well, it has problems with its handle. I hope some expert cooks here may share their view in this.. :)
Goan cuisine is a mixture of different cuisines, and they have various dishes in sea food and meat. I tried this fish curry from vanitha, a recipe of Ammu mathew. The longer the process, the nicer the taste is true for this too, as usual.



Ingredients for making Goan style fish curry
fish fillets 8 pieces
whole dry red chillies 7
small onions 1/4 cup
garlic cloves 4 big
ginger 1 " piece
fennel seeds 1 pinch
turmeric powder 1/4 tsp
coconut grated 1 cup
coconut milk thick 1 cup
tamarind pulp 1 tsp
vinegar 2 Tb sp
salt



The preparation method
Wash and clean fish.
The fish fillets should have 1 1/2 inch length and breadth.
Remove seeds from dry chillies.
Grind it with tamarind and turmeric.
Make a paste with garlic and ginger.
Again grind small onions to a paste.
Roast coconut in 1 tsp oil with fennel seeds until it gets little brown color.
Allow this to cool, and blend with little water.
Heat oil in a wok, saute small onions paste.
When it turns color, saute garlic and ginger paste.
After stirring for few seconds, add the chilly paste made with tamarind.
Saute and put fish pieces into it, with vinegar and salt.
Mix well carefully.
Pour the blended coconut solution, and add enough water to cook the fish.
Cook covered on a medium flame.
When oil starts floating on top, pour coconut milk.
Check for salt, allow to boil.
When the curry turns thick, remove from fire.
Add more vinegar if needed.
Hope you loved this! :)

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Meen Peera / Fish Aviyal

We wouldn't prepare Meen peera at home normally, but started to cook it once when I saw my TVM neighbour prepared it. This curry is usually prepared using kanava / squid , mathi / sardines or with small fishes like netholi / chooda etc. I have made little changes to the recipe according to my taste.



Ingredients
Fish fillets 1 1/2 cups
shallots / chuvannulli 10
green chillies 3 or more
ginger piece 1/2 " length
coconut grated 1 1/2 cups
curry leaves few
turmeric powder 1/4 tsp
chilli powder 1/2 tsp
kokum / kudam puli 3 small pieces
coconut oil 1 Tbsp
salt



How to prepare
Crush coconut, green chillies, shallots , ginger and curry leaves as we do for aviyal.
Cook fish with kudampuli, salt and the powders with little water.When it is about 3/4 cooked, add the crushed ingredients and reduce water. Fish with less bones is good for this. If you use sardine, remove bones after cooked (mullu kudanju kalayuka). Pour the coconut oil into this and keep covered. Remove from fire. If you like tamarind use it instead of kudam puli.

See the Meen thoran recipe,

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Pepper Fish Fry

Ingredients
Fish fillets 6 medium size pieces
garlic and ginger paste 2 tsp
lime juice 1/2 of one lime
fennel seeds powder 1/4 tsp
pepper powder 4 or more tsp
salt
oil



How to prepare
Clean fish and marinate using the above ingredients. Shallow fry them. Use coconut oil for frying. It will enhance the taste..!

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Caviar omelets

Caviar / fish eggs are known as parinjeen or pananjil in our place. (Don't know how it is known in other places of Kerala.) This is a very simple dish which we would make just as we prepare our usual omelets.



Ingredients
Fish eggs / caviar 1 cup
onion 1
tomato 1
pepper powder 1 tsp
green chillies 2
curry leaves few
turmeric powder 1/2 tsp
eggs 2
salt
oil



Method
Wash and cook caviar with salt , turmeric powder and enough water. Remove outer skin (if it has) and mash it.Chop all the vegetables. Break eggs into a bowl. Add the chopped vegetables, pepper powder and salt. Mix together , just like for making omlettes.Heat a pan, spread little oil make and omelettes. Make small omelettes. Otherwise it will break.

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Chilly Fish

I had few salmon fillets in my freezer, and was wondering what to do with it. Since salmons are not much familiar here, no body liked it and said, it has a biscuit taste! A friend told making curry with salmon fish will taste good, but I postponed it for the next time, and just tried a chilly fish with the usual chilly chicken ingredients and it was worth , all the fillets disappeared! :) I used the same method to finish the leftover canned sardines after the roti canai event..:D

Ingredients and how to prepare
Fish fillets 6
onion 1
green chillies 2
ginger 1/2 " piece chopped
lemon juice 1/2 tsp
garlic paste 1 tsp
ginger paste 1 tsp
curry leaves few chopped
coriander leaves chopped few
soya sauce 1 tbsp
chilli sauce 2 tsps
tomato sauce 2 tbsps
pepper powder 1 or 2 tsps
chilli powder 1 tsp
corn flour 2 tsps
salt
oil

Cut fish fillets into small pieces. Marinate them with garlic and ginger paste, salt, pepper powder,chilli powder ,lemon juice ,half of the soya sauce and cornflour. Keep for half an hour. Shallow fry them. Chop onion and cut green chillies. Heat oil,(use the remaining oil used for frying ) saute onion, green chillies, curry leaves and ginger together for some time. Don't saute too much. Add fried fish, remaining soya sauce, chilli sauce and tomato sauce. Mix well, after adding coriander leaves remove from fire.
You can try this with prawns too.



Chilly Sardines
Sardines in tomato sauce 300 gms
onion 1 chopped
green chillies 2 chopped
ginger 1/2" piece chopped
garlic cloves 2 chopped
curry leaves few chopped
soya sauce 1 tbsp
chilli sauce 2 tsp
pepper powder 1 tsp optional
mustard seeds
oil

Heat oil, splutter mustard seeds, saute onion. when transparent add green chillies, ginger, garlic and curry leaves. Saute and add sardines with the sauce which it is soaked. Add the other sauces too. Mix well and remove from fire.

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Simple Fish Fry Marinated WithTamarind Pulp

This is the first dish which brought some applause after I started cooking.. :) I was zero in cooking when I prepared this.I had prepared few dishes like semiya payasam, vegetable cutlet, omelet and mango pachadi. Since my umma was with me I had nothing to worry with her help. But after marriage I tried to learn from many people who cook well. And this one I prepared my self using the remaining tamarind pulp which is used for preparing fish curry. This simple masala is great for frying ayala / mackerel and mathi / chala / sardines.



Ingredients and preparation
Shallots /red onions / chuvannulli 6
fennel seeds 1/4 tsp
chilli powder 3 tsps or as desired
turmeric powder 1 tsp
tamarind paste / puli 1 tsp
salt
oil for frying

Grind shallots / chuvannulli and fennel seeds together. Mix with the powders and salt. Marinate fish in this.Do shallow fry.

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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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Meen Thoran / Dry Fish Curry

Meen thoran is a simple dish to prepare.You can use any fish to make this. Especially Ayala/Mackeral, Sravu/Shark, Ayakkoora/Seer fish are good for this. You can use canned tuna too. Take this as a side dish with rice.

Tuna Thoran or Meen Thoran / Dry Fish Curry

Ingredients
tuna 2 cans
pepper powder 2 teaspoons
turmeric powder 1 tea spoon
coconut 4 tablespoons
pearl onions 10
ginger 1 inch piece
green chillies 3
curry leaves few
mustard seeds
coconut oil
salt



Method
Remove water (or oil) from the tuna.
Chop small onions, green chilies and ginger piece.Mix them very well by hands, with tuna , coconut, curry leaves, salt and all the powders. Heat coconut oil, splutter mustard seeds. Add the mixture into this and stir well.Keep this on a low flame for a while by keeping the lid closed and stirring occasionally. Let it dry and remove from fire.
If you make this with any other fish, first cook fish with turmeric powder, salt and water. Remove all the bones and take the fleshy part. Crumble it. Then follow the same method. If you want to get a more spicy dish, add little red chilly powder.

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Fish Fry French Style

Ingredients
Fish 6 fillets
Mustard seeds 2 tea spoon
Pepper corns 1 tea spoon
Lemon juice of 2 lemon
Chilly powder ½ tea spoon
Gram flour/ besan ¼ cup
Salt
Oil for frying

How to prepare
Powder or paste mustard and pepper together.
Mix fish with the above paste or powder, lemon juice, salt and chilly powder.
Marinate for few minutes.
Dip fish pieces in besan to cover the both sides.
Deep fry.
Serve with salad.

This is the French style fish fry.I got this recipe from net long back, unfortunately forgot the site name.

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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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Canned Tuna in Kerala

This is from Bachelor's kitchen. In their kitchen, all foreigners turn into keralites. Especially canned food items,sausages etc.

Ingredients

Tuna two small cans
Onion one big
Tomato one big
Green chilly two
Curry leaves few
Mustard seeds half teaspoon
Coconut oil one table spoon
Garlic ginger paste optional
Turmeric powder half teaspoon
Chilly powder one teaspoon
Oil one talespoon

Salt

How to prepare
Drain water and oil from the can.
Heat oil.

Let the mustard seeds splutter.

Add finely chopped onion.

Sauté for awhile
Add tomato pieces green chilly ,curry leaves ,salt and the powders.

Stir till tomatoes are cooked.

Then add the canned tuna into this and stir.

Sprinkle little garam masala over this.

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Fish fry

Ingredients
Fish - 250 g
Red chilly powder -1 tsp or according to your taste
Turmeric powder – ¼ tsp
Garlic and ginger paste – ½ tsp
Fennel seed powder – one pinch
Besan / Kadalamavu – ¼ tsp (for this type of fish)
Salt

Method

Mix all the ingredients.

Marinate fish with this.

Heat oil, fry.

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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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Meen achar / Fish Pickle

When there is no fish some may feel difficulty to take rice, right? This is for such 'strict non vegetarians'! :)
Once you prepared , you can refrigerate this..

Ingredients

Mackerels - 3 nos

Ginger - 1/2 inch piece

Garlic pods - 8 nos

Green chillies - 4 nos

Curry leaves - A few

Chilly powder - 2 tsp

Coconut oil enough for frying

White vinegar - 4 tbsp

For marination:-

Chilly powder - 3 tsp

Ginger-garlic paste - 3 tsp

Fennel seed(Perinjeerakam) powder - 3/4 tsp

Turmeric powder - 1 tsp
salt

Method

1)Cut and clean mackerels.

2)Cut into small pieces.

3)Marinate it with chilly powder, garlic- ginger paste, fennel seed powder and turmeric powder, salt and keep it in fridge for 1 hour.

4)Fry the marinated fish pieces in coconut oil.

5)Chop garlic, ginger and green chillies and cut a few curry leaves.

6)After frying fish, take it out and put the chopped garlic, ginger, green chillies and curry leaves in the remaining oil.

7)Fry for few minutes.

8)Add white vinegar , enough salt and 2 tsp of chilly powder into this and let it boil.

9)Add the fried mackerel pieces into it.

10)Remove from fire.

11)Allow it to cool.

12)Mix before serving. :- We can also make pickle with king-fish, shark and prawns. bones do not make problems . Cut the fish into small pieces.

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mathi thappuvechathu / sardines in pepper and tamarind

Ingredients
Fish - sardines- 6 cut and cleaned,
small onions - 6,
garlic cloves 5,
ginger - one inch piece,
turmeric powder - 1/2 teaspoon,
pepper powder 3 teaspoons (or according to taste),
fennel seeds - 1/2 tea spoon,
tamarind paste - 1 cup thick,
chilly powder and corriander powder - 1/2 teaspoon each,
Indian goose berry - 3,
curry leaves,
green chillies.

Method
Pour tamarind paste in a pan.
Add all the powders.
Grind small onions, garlic cloves, ginger piece, fennel seeds and goose berry (after removing seed).
Add this to tamarind paste and put salt.
Immerse the fishes in this thich solution.
Pour little coconut oil on top.
Heat.
Cook till done and reduce water.
Place slit green chillies and curry leaves on top.
Have with rice.


Actually mum places a banana leaf on top and put some Kanal made with chakiri( outer skin of coconut , burned and in red color like charcoal) and cook.
This dish looks black.

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