Showing posts with label FISH. Show all posts
Showing posts with label FISH. Show all posts

Wednesday, 6 May 2015


Though we used to have fish almost every day its been ages since I posted a fish recipe. Because I end up making two same curries every time(kottayam style fish curry  and thenga aracha meen curry ). But this time I wanted to try something different and this was the one which came into my mind without any confusion. This fish masala is one dish which we both love to order whenever we dine out in any seafood restaurants in Kerala. Fried fish pieces coated with onion and tomato masala...its truly delicious:)
This recipe is simple but bit time consuming .But the end result worth all the efforts. This curry goes well with anything and everything.


1.      Fish-500gm,cleaned and cut into smaller medium sized pieces(any fleshy fish)
2.      Onion-4 medium thinly sliced
3.      Ginger1 n ½ tbsp chopped
4.      Garlic-8 pods,chopped
5.      Green chilly-2 nos,slitted
6.      Tomatoe-2medium sized,chopped
7.      Garam masala-3/4tsp
8.      Kashmiri chilly powder-1/2tsp
9.      Thick coconut milk-4 tbsp  (optional)
10.  Salt
11.  Oil-around ¼ cup
12.  Tamarind extract( puli vellam) -2tbsp 

For the marinade

1.      Kashmiri chilly powder-2tsp
2.      Turmeric powder-1/4tsp
3.      Pepper powder-1/2tsp
4.      Lime juice-1tbsp
5.      Salt
6.      Water to make the paste

Method of preparation

1.      Prepare marinade with the ingredients listed under marinade. Marinate the fish pieces and keep it for 15 minutes. Shallow fry the fish pieces .if any marinade remains keep it aside .It can be added while making the masala.
2.      In the same oil sauté ginger, garlic,green chilly and onion respectively. Cook until onion turns soft and slightly brown.(add salt while sautéing  the onion)
3.      Add ½ tsp chilly powder and garam masala.Add if any leftover marinade is there. Stir for 1 minute. Now add tomatoes .cook until tomato melts completely.
4.      Add 1 cup of water and tamarind extract. Check for salt. Be careful while adding salt since the fish is already added with salt. Let the water boils. Add fried fish pieces in. Cover and cook till the masala thickens. Lastly add coconut milk and give a gentle stir.Keep this curry closed for some time.
I made it as semi dry.If you like to have dry version reduce the amount of water. 

Sunday, 9 June 2013



1.      Prawns-  1 ½  cup, shelled and deveined
2.      Ginger-1tsp,chopped
3.      Curry leaves-1sprig
4.      Kudam puli(cocum)-2 or 3 nos
5.      Green chilly-2nos,cut length wise
6.      Grated coconut-1 cup
7.      Turmeric powder-1/4tsp
8.      Coriander powder-3 1/2 tbsp
9.      Chilly powder-1tbsp
10.  Perumjeerakom(saunf)-3/4tsp
11.  Salt
12.  Water-1 1/2cup
13.  Coconut oil-1tbsp
14.  Mustard seeds-less than 1/4tsp
15.  Curry leaves- a few
16.  Pearl onion- 2nos,cut into thin round slices

Method of preparation

1.      Wash kudampuli 3 times and soak in ¼ cup of water and some salt.
2.      Heat a pan without adding any oil-roast the grated coconut by continuous stirring. When it turns brown reduce the flame, add in all powders and perumjeerakom.Stir again for 2 minutes. Switch off the flame. Once it has cooled completely, grind this into smooth paste by adding little water.
3.      Transfer kudampuli along with the water, roasted coconut paste, chopped ginger, prawns, curry leaves, green chilly ,salt and water into a meen chatty or in a deep bottomed pan . Cook until prawns are well cooked.
4.      For seasoning-heat coconut oil in pan. Splutter mustard seeds; add curry leaves and pearl onions. Fry till onions turn lightly brown. Pour this over the prepared curry.
Chemmeen theeyal is a very delicious curry and it goes well with rice…

Sunday, 2 June 2013



1.      Karimeen /pearl spot-2nos
2.      Chilly powder-4tsp
3.      Turmeric powder-3/4tsp
4.      Ginger garlic paste-1tsp
5.      Vinegar/lime juice-2tsp
6.      Salt
7.      Oil for frying

Method of preparation

1.      Clean the fish and make few gashes on both sides of the fish.
2.      Make a thick paste with the ingredients 2-6.Apply this marinade over the fish. Let it rest for 30 minutes. Then deep fry in oil. Serve hot with steamed rice

Monday, 27 May 2013



1.      Chemmeen-1 cup
2.      Rice-1 ½ cup
3.      All spices-(cardamom-3nos,cloves-5nos,cinnamom-2 pieces, star anise-1no)
4.      Onion-3nos medium sized ,thinly sliced
5.      Ginger-1 inch piece, crushed
6.      Garlic-1 small bulb, crushed
7.      Green chilly-3nos,crushed
8.      Tomato-2small,cubed
9.      Thick coconut milk-1/2cup
10.  Chilly powde-1tsp
11.  Coriander powder-1tsp
12.  Turmeric powder-1/4tsp
13.  Garam masala-1/2tsp
14.  Coriander leaves –a few,chopped
15.  Oil-2tbsp
16.  Salt
17.  Water-2 1/2 cup

Method of preparation

1.      Wash and soak rice for 30 minutes. Cook rice by adding all spices, 2 ½ cups of water and salt.
2.      For the masala-heat oil in a pan. Add onions. When it turns soft add ginger, garlic and green chilly. Sauté until onion turns brown. Now add all the powders salt and tomatoe.Stir for few minutes. Cover the pan, simmer the flame .when the tomato melts completely, add thick coconut milk and prawns. Let it cook for 5 to 8 minutes. Lastly add some chopped coriander leaves. (If the masala is too dry add little more coconut milk to make it semi thick).
3.      For the layering- Take a thick bottomed pan. Keep the masala as the lower layer and cooked rice as the upper layer. Top up with some chopped coriander leaves. Dissolve some turmeric powder in little water. Sprinkle this over the rice. Cover the mouth of the pan with a sheet of aluminum foil and Pour around ½ cup of water over it.(This process helps in even cooking and prevent the masala from sticking to the pan). Now keep the lid on. Cook in low flame for 15minuts or till the water over the foil becomes really hot.(see the pics below)
  Open the pot.  Now your kitchen will be filled with the wonderful aroma of biriyani.Serve with raitha and papad

Alternative method of dum- Take a pressure cooker. Do the layering.Close with the lid. DO NOT PUT RUBBER GASKET AND WEIGHT.keep in low flame for 15 minutes.

Notes: if you want to make it more flavorful a tbsp of ghee can be added over the rice at the time of layering.