Country -Style Fish Curry

Country -Style Fish Curry

Ingredients

500 gm fish
1 and half tsp + 1/2 tsp oil
1 tsp mustard seeds
1 tsp fenugreek seeds
5 dry red chillies, torn into pieces
5 green chillies, slit
3-cm piece ginger, chopped
6 cloves garlic, chopped
10 shallots, chopped
2 stalks curry leaves
1 tsp turmeric powder
1 tsp salt
3 petals cambodge, torn into pieces and soaked in scant 1 cup water

Method

1. Clean fish, cut into 3-cm pieces and wash.

2. Heat 1 and half tsp oil in a pan and sprinkle in mustard seeds. When they start sputtering, add fenugreek,red chillies, green chillies,ginger,garlic,shallots and curry leaves, and fry till shallots turn brown.

3. Stir in turmeric, salt and cambodge with its soaking liquid.Add fish, cover pan and cook over low heat till fish is tender and gravy thickens.

4. Gently mix in 1/2 tsp oil and serve.

Baked Fish Curry

Baked Fish Curry

Ingredients

500 gm pomfret
2 tsp ginger-garlic-green chillie paste
1 tsp coriander seeds
1/2 cup freshly grated coconut
1 tsp fennel seeds
1/2 cup small sambhar onions, peeled
1/2 cup vinegar
1 tsp salt
4 tsp coconut oil

For the garnishing

2 tsp fresh coconut oil
2 tsp curry leaves, roasted
1 tsp coriander leaves, chopped

Method

1. Clean fish and cut into large pieces. Make slits with a fork.

2. Roast the coriander seeds into the fennel seeds and grind it to a paste.

3. Grind the coconut and the sambhar onions to a paste.

4. Mix the masala, seed and coconut paste and the salt till well combined .

5. Smear the fish pieces with paste.

6. Grease the banana leaves with the coconut oil and line it on a thick bottomed pan. Place the fish pieces on it. Pour vinegar over the piece and cover it again with the greased banana leaves. Cover it with the lid and place on the lid red coals. Cook the fish on slow fire till tender. The same dish can be made in an electric oven.

7. Remove the contents from the fire and transfer to a serving dish.

8. Garnish it with roasted curry leaves and the chopped coriander leaves. Spoon coconut oil over it.

8. Serve hot with rice.

Raw Banana-n-dry Fish Curry

Raw Banana-n-dry Fish Curry

Ingredients

2 raw bananas
250 gm dry fish
4 green chillies,slit lengthwise
1/2 cup freshly grated coconut
1 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp salt

For the seasoning

4 tsp coconut oil
6 small sambhar onions, peeled and sliced
2 tsp curry leaves

For the garnishing

1/2 cup banana chips

Method

1. Wash, peel and cut the bananas into thin strips.

2. Cut the fish also into thin strips.

3. Grind coconut oil to a fine paste.

4. Mix the banana strips, fish strips, slit green chillies, ground coconut, chilli powder, coriander powder, turmeric powder and salt till well combined. Add to it 1 cup of water and cook till tender on slow fire.

5. Heat oil and saute the seasoning ingredients. Add the cooked curry and mix well. Cook for a minute.Remove it from slow fire and transfer the contents to a serving dish.

6. Garnish it with banana chips.

7. Serve hot with rice.

Koorka Root Vegtable -n- Fish Curry

Koorka Root Vegtable-n-Fish Curry

Ingredients

250 gm koorka root vegetable
12 sardines
1 cup freshly grated coconut
4 onions, peeled
4 flakes garlic
4 green chillies
1"piece ginger
1/2 tsp pepper
1/2 tsp cumin seeds
1/2 fenugreek seeds
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds
2 red chillies, broken into bitd

For the garnishing

2 tsp coriander leaves, chopped
2 tsp mint leaves

Method

1. Wash, peel and cook the koorka Vegetable with half the quantity of salt and enough water till tender or cook and peel.

2. Clean the sardines and keep aside.

3. Roast the pepper, cumin and the fenugreek seeds and powder together.

4. Grind the coconut,onions, garlic, green chillies and ginger to a fine paste with the remaining quality of salt.

5. Apply the ground paste on the sardines and allow to marinate for 2 hours.

6. Heat oil saute the seasoning ingredients, for a minute.

7. Add the marinated fish, cover the pan with a lid and cook on slow fire with occasional turning till the fish is tender.

8. Add the cooked koorka vegetable and roasted powder. Mix the contents thoroughly and cook for a minute. Remove form the fire and transfer the contents to a serving dish.

9. Garnish with chopped coriander and mint leaves.

10. Serve hot with rice.

Tapioca -n- Fish Curry

Tapioca -n- Fish Curry

Ingredients

2 medium sized tapioca
12 sardines
1 cup freshly grated coconut
2 cups tamarind juice
1 tsp chili juice
1/4 turmeric powder
3 green chillies, chopped
1" piece ginger, chopped
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds

For the garnishing

2 tsp grated and roasted coconut
1 tsp coriander leaves
2 tapioca chips, crushed

Method

1. Clean the sardines and keep aside.

2. Wash, peel and cut the tapioca into cubes.

3. Pressure cook the tapioca with half quantity of salt and enough water.

4. Grind the coconut to a fine paste.

5. Mix the tamarind juice, chilli powder, turmeric powder, chopped chillies,chopped ginger with the remaining quantity of salt till well combined . Add sardines and bring the contents to boil and cook till the sardines are tender.

6. Heat oil and saute the seasoning ingredients and the ground paste for a minute.

7. Add the cooked sardines, cooked tapioca and mix the contents well. Cool for 3-4 minutes. Remove it from fire and transfer the contents to a serving dish.

8. Garnish it with the roasted coconut, coriander leaves and the crushed tapioca chips.

9. Serve hot with rice

Roasted Pearlspot Fish Curry

Roasted Pearlspot Fish Curry

Ingredients

500 gm pearlspot
1/2 cup sambhar onions, peeled
5 flakes garlic
2" piece ginger
6 red chillies
1 tsp pepper
1/4 tsp turmeric powder
2 tomatoes, chopped
2 big onions, sliced
2 tsp curry leaves
4 tsp vinegar
1 tsp salt 1/2 cup coconut oil
1 cup first coconut extract

For the garnishing

1 tsp coriander leaves,chopped
1 tsp mint leaves, chopped

Method

1. Grind the garlic, sambhar onions, ginger, red chillies, green chillies and pepper to a fine paste.

2. Mix the ground paste, turmeric powder ,vinegar and salt till well combined.

3. Heat half quantity of oil and saute the chopped tomatoes, sliced onions, curry leaves and the ground paste for 2-3 minutes.

4. Now spread banana leaves on a flat frying pan and pour over it the remaining quantity of coconut oil.

5. In the mean time clean the fish and make slits in it with fork.

6. Apply the sauted masala paste on the fish till it is thoroughly coated and spread the remaining on top of it. Top the fish with the greased banana leaves and cover the pan with a lid. Cook the fish on slow fire with occasional turning till it is tender.

7. Pour over the fish the coconut extract and cook further till the liquid is absorbed. Remove from the fire and transfer the contents to a serving dish.

8. Garnish with the chopped coriander and the mint leaves.

9. Serve hot with rice.

Malabar Fish Curry

Malabar Fish Curry

Ingredients

12 sardines, cleaned
2 cup freshly grated coconut
7 onions, sliced
1 tsp cocum
5 flakes garlic
4 green chillies
1" piece ginger
1 tomato
2 tsp coriander leaves
1 tsp salt
1/4 cup coconut oil

For the seasoning

2 tsp curry leaves
1/2 tsp mustard seeds

For the garnishing

2 tsp mint leaves, chopped

Method

1. Soak the cocum in 1/2 of water for 10 minutes.

2. Grind the coconut,onions,garlic,green chillies,ginger,tomato and the coriander leaves to a fine paste.

3. Heat half the quantity of oil in a pan and saute the seasoning ingredients and the ground paste for minute.

4. Add the fish, salt and 2 cup of water. Bring the contents to boil and cook on slow fire till the fish is tender and the contents are dry.Pour over the curry, the remaining quantity of coconut oil,mix well and remove it from the fire . Transfer the contents to a serving dish.

5. Garnish the dish with chopped mint leaves.

6. Serve hot with rice

Keralite Syrian Fish Curry

Keralite Syrian Fish Curry

Ingredients

500 gm dried fish, cleaned
1 coconut
3 tsp coriander seeds
1 tsp pepper
8 small sambhar onions, peeled
4 red chillies
5 flakes garlic
1 cup sliced onions
2 ginger, grated
5 green chillies, chopped
2 tsp vinegar
1 tsp salt
1/4 tsp coconut oil

For the seasoning

2 tsp curry leaves
1/2 tsp mustard seeds
1/2 fenugreek seeds

For the garnishing

2 tsp grated and roasted coconut
2 tsp coriander leaves, chopped

Method

1. Grate the coconut and prepare two extract with the coconut, the first with 1 cup of warm water and the second with 2 cup of warm water.

2. Roast the coriander seeds, red chillies and pepper.

3. Grind the roasted ingredients with the onion and the garlic to a fine paste.

4. Heat oil and saute the seasoning ingredients and chopped ginger, green chillies and the sliced onions for a minute.

5. Add the dried fish, vinegar , salt, ground paste along with the second coconut extract. Mix the contents thoroughly and cook till the fish is tender and the gravy is thick.

6. Add the dried extract and cook for five minutes.Remove it from the fire and transfer the contents to a serving dish.

7. Garnish it with roasted coconut and the chopped coriander leaves.

8. Serve hot with rice.

Coconut based Fish Curry

Coconut based Fish Curry

Ingredients

250 gm small variety fish
1 cup freshly grated coconut
4 green chillies
1"piece ginger
5 flakes garlic
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 cup chana dal
1/2 tsp urad dal
1/2 tsp mustard seeds

For the garnishing

2 tsp fresh coconut oil
2 tsp coriander leaves, chopped

Method

1. Wash and clean the fish

2. Grind the coconut, chillies, ginger, garlic to a fine paste

3. Mix the fish, chilli powder , turmeric powder, coriander powder and salt till well combined. Cook with enough water till tender and dry.

4. Heat oil and saute the seasoning ingredients for about a minute.

5. Add the cooked fish and the ground paste. Mix the contents well and cook for another five minutes. Remove from the fire and transfer the contents to a serving dish.

6. Spoon coconut oil over the dish and garnish with chopped coriander leaves

7. Serve hot with rice.

Fish Fry

Fish Fry

Ingredients

1 pearl spot fish (karimeen)
1/4 small sambhar onions, peeled
3 red chillies
3 green chillies
4 flakes garlic
1"piece ginger
1/4 tsp turmeric powder
4 tsp vinegar
1 tsp salt
1 cup coconut oil

For the garnishing

1/2 cup sambhar onions, peeled and fried
2 tsp fried coconut strip

Method

1. Wash, clean and cut the fish into 12 pieces.

2. Grind the onions, red chillies, green chillies, garlic, ginger to a fine paste.

3. Mix the ground paste with the turmeric powder, vinegar and salt till well combined.

4. Apply the paste to the fish pieces and allow it to marinate for 2 hours.

5. Heat oil and fry the pieces till golden. Drain well and place it in a serving dish.

6. Garnish the dish with fried onions and fried coconut strips.

7. Serve with hot rice.

Fish Stew

Fish Stew

Ingredients

500 gm fish (any variety)
1 coconut, grated
1 inch ginger, minced
5 green chillies, minced
5 cloves
1" cinnamon stick
2 black cardamoms
1/2 tsp pepper powder
1 tsp salt
1/2 cup coconut oil

For the seasoning

8 small sambhar onions, peeled and fried
2 tsp coconut strips, fried

Method

1. Clean and cut the fish into small pieces.

2. Prepare two extracts of coconut, first with 1 cup of warm water, second with 2 cup of warm water

3. Heat oil in a pressure pan and saute the seasoning ingredients, minced ginger, chillies, cloves,cinnamon, cardamoms and the fish pieces for 2-3 minutes.

4. Add the second extract and salt and pressure cook

5. Finally add the first extract and the pepper powder and boil it for a minute. Remove it from fire and transfer the contents to a serving dish.

6. Garnish it with the fried sambhar onions and the fried coconut strips.

7. Serve hot with appam or pappadam.