Nadan Meen Curry / Fish Curry without Coconut

Ingredients

750 gm King Fish
4 medium gamboogi / Kudampuli
2 tsp coconut oil
1/2 tsp mustard seeds
a large pinch of fenugreek seeds

7-8 curry leaves
10 pearl onions, chopped
6 or 7 cloves of garlic, chopped
1 inch ginger, chopped
3 or 4 green chillies, slit open

2 tbsp kashmiri chilli powder
11/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder

salt to taste
a twig of curry leaves
1 tsp coconut oil
1 cup warm water
water as required

Preparation

1. Clean and cut the fish into medium size pieces and keep aside.

2. Soak the kudampuli in 1 cup of warm water and keep aside.

3. Heat oil in earthen pot(manchatti). Add mustard seeds to this. Once it splutters, add fenugreek seeds and fry them in medium heat until they turn light red in color.

4. Now add the curry leaves, chopped pearl onions,garlic ginger and green chillies to this and saute until the raw smell goes.

5. Take the kashmiri chilli powder, chilli powder, coriander powder and turmeric powder in a bowl. Adding 4 or 5 tbsp of water make a smooth paste and add this to the manchatti and fry until the oil separates.

6. Now add the kudampuli along with water and salt to this and bring to boil. If you need more gravy ,you can add more water at this stage.

7. Add the fish pieced to this and cook in medium heat till the fish is well cooked.

8. Add 1 tsp coconut oil and a twig of curry leaves to this and mix gently. The fish curry is ready.

Kerala Style Mathi Fry/Sardine Fry

Ingredients

4 or 5 sardines/mathi
2 tbsp coconut oil

To Marinate

1/2 tsp red chilli powder
1/2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp pepper powder
1/4 tsp garlic paste
1/4 tsp ginger paste
salt to taste
a twig of curry leaves, hand crushed
water as required

To clean the fish

1 tbsp lemon juice
1 tbsp salt

Preparation

1. Wash and clean the sardines well. Rub it with lemon juice  and salt. Keep aside for 10- 15 minutes and wash well 2-3 times . Make 2 or 3  gashes on both sides of the fish.

2. Mix all the ingredients mentioned in the "to marinate" section to a thick smooth paste and marinate the sardines evenly with it. Keep it aside for 30 minutes. ( While marinating, rub with marinate inside the sardine stomach and gashes)

3.  Heat oil in a non-stick frying pan. When oil is hot, place the sardines gently on it and fry both the sides in medium heat until they are done.

Serve warm with rice and other curries. 

Unakka Chemmeen Chathachath / Crushed Dry Shrimp

Ingredients

75 gms of dry shrimp
20 pearl onions
2 tbsp crushed dry red chillies
2 tbsp + 1 tsp coconut oil
salt to taste

Preparation

1. Dry roast the dry shrimp and crush them to tiny pieces and keep aside. (2 or 3 quick pulse in a mixer will give the right consistency).

2. Grind the pearl onions to a coarse paste and keep aside.

3. Heat 1 tsp coconut oil in a pan and fry the crushed red chillies till they change the color. Now grind it to a smooth paste.

4. Take the crushed dry shrimp, pearl onion paste, the red chilli paste in a bowl. Add salt and 2 tbsp coconut oil and mix  thoroughly  with hand.

The unakka chemmeen chathachath is ready. It goes well with rice and curd based curries.

Kerala Style Fish Curry with Raw Mangoes / Manga Itta Meen Curry

Ingredients

1 lb fish ,cleaned and cut into small pieces (preferably king fish or pomfret)
1 cup grated coconut
2 tbsp red chilli powder
1 3/4 tbsp coriander powder
1 tsp fenugreek seeds
1/4 tsp fennel seeds
1 tomato, sliced
1/2 portion of a big mango, sliced into medium pieces (You can add more if you like sourness)
2 or 3 green chillies, cut lengthwise
1 cup water
salt to taste
2 tbsp coconut oil

For tempering

3 tbsp coconut oil
6 or 7 small onions, thinly sliced
a twig of curry leaves

Preparation

1. In a blender add the grated coconut, red chili powder and coriander powder. Blend well to get a smooth paste and keep aside.

2. Heat coconut oil in a earthen pot and asd the fenugreek seeds and fennel seeds to this. Once it splutters, reduce the flame to low and pour the ground coconut paste to the pot.

3. Add water and salt to this and mix well.

4. Now add the sliced raw mango,tomato and green chillies to it and cook in medium heat.

5. Once the curry starts to boil and mangoes are cooked enough, add the fish pieces and cook in low heat until the fish is cooked well and the gravy thickens up. Turn off the heat.

6. For tempering , heat coconut oil in a pan and add pearl onions and curry leaves. Saute until they turn light brown in color. Add this to the curry.

7. Cover the fish curry with a lid and keep aside for 30 minutes to enable the flavors to seep inside the fish.

Bilimbi Prawns Masala/ Irumban puli Chemmeen Masala

Ingredients

7 or 8 large prawns, shelled and cleaned
2 tbsp coconut oil to shallow fry the prawns

For marination

5 or 6 bilimbi
10 shallots
3 green chillies
1 inch ginger
5 garlic cloves
1/4 tsp turmeric powder
1/2 tsp pepper powder
salt to taste
a twig of curry leaves

Preparation

1. Grind all the ingredients mentioned in the "for marination" section except curry leaves to a smooth paste.

2. Crush the curry leaves with hand and add that to the smooth paste.

3. Marinate the prawns with the marinade and keep aside for 10 to 20 minutes.

4. Heat a non-stick pan over medium heat. Add oil and swirl it around the pan.

5. Arrange the marinated prawns in a single layer without overlapping and cook for 2 minutes.

6. Flip the prawns and cook for another 2 minutes.

7. Cover the pan with a lid ,cook for another 5 minutes in low heat.

8. Remove the prawn masala from heat.

The bilimbi prawns masala is ready.

Koonthal/Kanava Thoran / Squid Stir Fry with Coconut

Ingredients

For cooking the squid

4 or 5 medium size squid, cleaned and cut into rings or small squares

1/4 tsp pepper powder

1/2 inch ginger, crushed

2 or 3 cloves of garlic, crushed

salt to taste

For the masala

20 pearl onions, peeled and cut into two centerwise

1/2 cup grated coconut

1/4 tsp turmeric powder

3/4 tsp red chilli powder

1 tsp kashmiri chilli powder

1/4 tsp cumin seeds

a twig of curry leaves

2 pinches of garam masala

1/4 tsp pepper powder

1/4 tsp mustard seeds

2 dry red chillies

2 tbsp coconut oil

salt to taste

2 tbsp water

Preparation

1. In a manchatti (earthenware) , add the cut squid pieces along with salt and pepper powder. Close it with a lid and cook in medium heat for 15 to 20 minutes or until the squid pieces are soft enough. (You don't need to water for cooking squid as it will give off water while cooking)

2.Using a mixer, coarsely blend the grated coconut, red chilli powder, kashmiri chilli powder,turmeric powder, cumin seeds and 2 or 3 curry leaves together and set aside.

3. In a kadai, heat oil and splutter the mustard seeds. Add dry red chillies and the remaining curry leaves. Also add Pearl onions along with enough salt and saute until they are soft.

4. To this, add the cooked squid and saute for a minute. Now add the ground coconut mixture and mix well. Adjust the salt if needed and add 2 tbsp water. Close the lid and allow to cook for 5 minutes in low heat. 

5. Open the lid and stir well in medium heat until the water content  completely  disappears. 

6. Turn off the heat and add the garam masala and pepper powder and mix well. The kanava thoran is ready

It goes well with rice and any curd based curry.

Fish Molee

Ingredients

To marinate and fry 

1 lb fish, cut into medium pieces (I used king fish. Pomfret will also go well)
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tsp lemon juice
salt to taste
oil to shallow fry the fish in a nonstick pan

To make the stew

2 onions, thinly sliced
1 tomato, cut horizontally into circles
1 inch ginger, thinly sliced
4 or 5 garlic cloves, thinly sliced
4 or 5 green chillies, slit open lengthwise

1 or 2 cardamom, crushed
4 or 5 cloves
1 inch cinnamon stick
1/2 tsp fennel seeds
1 tsp mustard seeds

1/2 tsp turmeric powder
1 tsp pepper powder
2 cups thin coconut milk
1/2 cup thick coconut milk

2 tbsp coconut oil
salt to taste
a twig of curry leaves

Preparation

1. Marinate the fish pieces with turmeric powder, pepper powder, salt and lemon juice. Keep it refrigerated at least for half an hour.

2. In a non-stick pan, shallow fry the marinated fish pieces for 2 to 3 minutes and drain on a paper towel.

3. Heat oil in a pan and add the mustard seeds. Once it splutters add the fennel seeds, crushed cardamom, cinnamon stick and cloves and fry for 30 seconds. (I used an earthenware instead of pan)

4. Add the thinly sliced onion, ginger, garlic, green chillies and turmeric powder to this and saute.

5. Once the onions are soft, add the thin coconut milk and allow it to boil.

6. At this stage, add the fried fish pieces and tomato slices along with salt. Cover the pan and cook in medium heat for 10 minutes.

7. Once the tomatoes are cooked, add the thick coconut milk. Addpepper powder, curry leaves and adjust the salt. Let it cook for 5 minutes in low flame and turn off the heat.

It goes well with rice, appam , bread etc

Fish Fry with Onions

Ingredients

1.5 lb Fish (Preferably Pomfret or Pompano), cut into small pieces
2 or 3 large onions, sliced
coconut oil to shallow fry the fish
a twig of curry leaves

To Marinate

3 tbsp chilli powder
1/2 tsp turmeric powder
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
1 tbsp rice powder
1 tbsp vinegar
1 tsp coconut oil
1 tsp mustard seeds
a twig of curry leaves
salt to taste

* The marinade mentioned above will be a little more than that is needed to marinate the fish. Because it will be used along with onions for frying.

Preparation

1. Grind all the ingredients mentioned in the to marinate section into a thick smooth paste.

2. Marinate the fish pieces for minimum 1 hour. (Marinate over night for better taste).

3. In a pan, heat coconut oil and shallow fry the fish until they turn brown in color. Keep the fried fish aside.

4. In the same oil, add the sliced onions and saute well. Once they become transparent, add the left over marinade to this, mix well and saute the onions until they turn brown in color.

5. At this stage, add curry leaves and fried fish to the fried onions and mix well without breaking the fish pieces.

Nagercoil style meen kuzhambu / Nagercoil style fish curry

This is a special recipe from my friend Soumya and she was sweet enough to even come home and prepare it for this blog :)

Ingredients

1 lb Tilapia or any other white fish, cut into medium size cubes

salt to taste

3 to 31/2 cups water + 1/2 cup water

Lemon size tamarind ball

1 or 2 green chilies, slit length wise

For grinding :

1 1/2 cups grated coconut

1 tbsp chilli powder
1/4 tsp turmeric powder

2 tsp coriander seeds

1 tsp cumin seeds

1 tsp whole black pepper

4 or 5 pearl onions

2 big pieces of dry ginger

water enough to grind 

For seasoning:

2 tbsp coconut oil

1 tsp mustard seeds

1 twig of curry leaves

2 dry red chillies

Preparation

1. Wash the cut fish cubes well and keep aside.

2. Soak the tamarind in 1/2 cup water for 10 to 15 minutes and extract the tamarind juice.

3. In a mixer, add all the ingredients mentioned for grinding and adding enough water grind them to smooth paste.

4. Transfer this smooth paste to a mud pot or a bottom thick vessel. Add the tamarind juice ,3 to 31/2 cups of  water and salt to this smooth paste and mix well. 

5. Add the fish cubes and the green chilies to this mix and allow the fish to cook in medium flame. It may take 15 to 20 minutes depending on the thickness of the fish. (Do not cover the pot with lid)

6. For seasoning, heat oil in a frying pan and add the mustard seeds. When the mustard seeds start to splutter, add the dry red chilies and curry leaves and saute for 20 seconds . Pour this over the prepared  fish curry.

* It tastes better the next day and goes well with rice.

Crab Masala

Crab Masala

Ingredients

1.5 lb crab, cleaned
2 large onion, chopped
2 medium tomatoes , chopped
2 or 3 green chillies , slit opened
1/2 tbsp ginger paste
1 tbsp garlic paste
5 cardamom pods
3 cinnamon sticks
6 cloves
1 tbsp chilli powder
3/4 tbsp turmeric powder
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tbsp pepper powder
Salt to taste
A twig of curry leaves
1 bunch coriander leaves, chopped
11/2 cups + 1 tbsp water

Preparation

1. Clean the crab. Separate the legs and crush them slightly so that the masala can seep in to the meat. Cut the stomach portion into two and keep aside.

2. Heat oil in a large pan or kadai. Add cloves , cinnamon sticks, cardamom and curry leaves and sauté for a minute .

3. Add sliced onions to it and sauté till they are brown in color.

4. Add ginger garllic paste and sauté for 2 minutes.

5. Now add all the powder items and 1 tbsp of water to this and mix well. Sauté for a minute.

6. Add sliced tomatoes to it and sauté for 3 to 4 minutes.

7. Add crab pieces to this with 1 cup of water and stir well.

8. Cover the pan with a lid and cook in high heat for about 12 minutes.

9. Open the lid and add 1/2 cup of water to it if needed and cook until the masala is dry.

10. Switch off the stove and add the chopped coriander leaves to the crab masala .

Kappa ittuvecha Konchum Thalayum / Tapioca Prawns Curry

Tapioca and fish curry.. slurp..No introduction is needed for this amazing combination. What if we could combine these two together in a curry? This recipe is the answer for that question..

Kappa ittuvecha Konchum Thalayum

Ingredients

1 lb head-on tiger prawns
1 lb tapioca cut into medium size cubes

15 pearl onions cut into two center wise
4 cups second extract of coconut milk
1/2 cup first extract of coconut milk
4 tbsp  chilli powder
4 tbsp coriander powder
1 pinch of turmeric powder
2 tbsp coconut oil
lots of curry leaves
salt to taste

* If you are using canned coconut milk, use 400 ml can. Keep 1/2 cup coconut milk as the first extract and mix the remaining coconut milk with water to get the consistency of second extract coconut milk to get 4 cups of it.

How to clean the prawns?

* Separate the head from prawns using a knife
* Clean the head under running water to remove all the dirt , cut off long whiskers and sharp points on it and pat dry
* Remove the shell and vein from the prawns and wash it and pat dry.

Preparation

1. In a vessel, take enough water to cover the tapioca cubes and add a pinch of turmeric powder and salt to taste.

2. Once the tapioca pieces are completely cooked , take off the pieces from water and keep it aside.
(Make sure the tapioca is not over cooked as we will be adding these pieces in the fish curry and will be cooked for a while.)

3. Heat a mud pot a thick bottom pan, add 11/2 tbsp coconut oil .

4. Once the oil is hot enough, add the cut pearl onions and saute for 5 minutes.

5. Now add the chilli powder and coriander powder and saute for another 2 or 3 minutes in low flame.

6. Add the second extract coconut milk to this and stir well, allow it it to boil in medium flame.

7. Once it boils, add the cleaned prawns and head along with enough salt.

8. Once the prawns are half cooked , add the cooked tapioca cube also to it and allow the prawns to get cooked completely.

9. At this stage, add the first extract of coconut milk and curry leaves to it. At this stage, check for salt and add more salt if needed.

10. Wait for the curry to boil . As soon as bubbles start coming, switch off the stove and remove the pan/mud pot from stove.

Kallu Shappu Style Njandu Curry / Toddy Shop Style Crab Roast

The very first time I heard about the amazing food that is served in toddy shop was from my class mates in engineering. During that time, in Trivandrum, near the bypass a toddy shop was opened for families :) No no no..it is not for the toddy they are there, it is for the spicy and hot food served .

I still remember the meen thala curry I had  with kappa from that restaurant and it was out of this world!! The  toddy shop dishes are hot and spicy and simple preparations.

When I went to buy fish yesterday, saw live wild crabs there and bought some.So thought of making this really hot crab curry.  This is for all the hot and spicy food lovers out there ..Enjoy!!

Kallu Shappu Style Njandu Curry

Ingredients to roast the crab ( To serve 4 people)

To cook the crab

1.5 lb fresh crab
water enough to dip the crab pieces
salt enough to taste

To roast the crab

21/2 tbs chilli powder
2 tbsp coriander powder
1 tbsp chopped garlic
1 tbsp chopped ginger
3 large onions thinly sliced
1 tsp meat masala
41/2 tsp pepper powder
3 large tomatoes chopped
8 tsp coconut oil
3 green chilies slit open
salt enough to taste
15 curry leaves

Preparation


Cleaning the crab

Cut the crabs into two pieces from center and detach the legs. Then clean the pieces in running tap water for a while. Take water in a large bowl and add some salt and turmeric powder in it. Put the crabs in this water  for 10 to 15 minutes to clean it well. Take out the crab and drain it.

Cooking the crab

1. Take some water in a large vessel and boil it (water enough to dip all the crab pieces).

2. Add some salt in the water.

3. Once the water starts boiling, add the cleaned crab pieces  in it. After 10 to 12 minutes, you see that the black spots on the crabs turn orange. This shows that the crabs are cooked.

4. Remove the crab from the water and keep aside. You can use this water for roasting the crabs. If you are using this water for roasting, you should be careful about the salt you add in the masala as we alreay added some salt in this water .

Roasting the crab

1. Heat 5 tsp of coconut oil in a kadai.

2. Add chopped garlic and ginger to the oil and saute until the raw smell goes.

3. Add the sliced onions and green chilies to it and saute for 5 to 6 minutes.

4. Add the chopped tomatoes to it and stir well.

5. Once the tomatoes are cooked, add enough salt, chili powder, coriander powder, meat masala and 2 tsp of coconut oil and stir well for 5 minutes.

6. Now the gravy will be somewhat thick and at this stage add the 4 tsp of pepper powder and stir well for another 2 minutes.

7. Now put the cooked crab pieces into this gravy and stir well for 2 to 3 minutes so that all the crabs get covered by the masala. (Before putting the crabs pieces to the masala, break the cooked crab shells a bit to make sure the flavors get mixed. Be careful not to break it too much).

8. At this stage, add 1/2 cup of water to this and stir well until the gravy is thick (Make sure it is not too dry).

9. Now add 1/2 tsp of pepper powder, curry leaves and 1 tsp of coconut oil and stir well  for 1 minute and turn off the stove.

The spicy crab roast is ready !!