FISH VINDALOO

Vindaloo is a very famous  Goan dish. Authentic vindaloo is a  spicy curry made with pork. But it can be prepared with beef,chicken,fish,prawns or even with potatoes !!!.Here I am giving the recipe of mild spicy delicious fish vindaloo.Do not get hesitated by the number of ingredients listed here. All the ingredients mentioned here are there in your kitchen J.So let’s get your pan ready..

Ingredients

1.      Fish -300 gms,cut into small or medium sized pieces (any fleshy fish )

2.      Onion-1 no,chopped

3.      Green chilly-2nos,cut into thin circles

4.      Tomato-2nos,grind into smooth paste

5.      Thin coconut milk-1cup

6.      Thick coconut milk-1/2 cup

7.      Vinegar-1tbsp

8.      Cilantro-one handful, chopped

9.      Sugar-1/2 tsp

10.  Oil

11.  Salt

12.  For grinding

Chilly powder	4tsp
Turmeric powder	3/4tsp
Garam masala	1tsp
Pepper powder	1tsp
Fenugreek powder	1/4tsp
Garlic	10 pods
Saunf(perumjeerakom)	3/4tsp

Method of preparation

1.      Grind ingredients listed in the table into smooth paste by adding little water and salt. Keep some of the masala for marinating the fish.

2.      Marinate the fish pieces. Shallow fry for 3 -4 minutes. Keep it aside

3.      In the same pan sauté onion and green chilly. Add the remaining masala paste. Stir for a minute. Add the pureed tomato. Stir until water dries up and it turn dark color.

4.      Add thin coconut milk and salt. (do not add more salt because it is already added in the masala) Let it boil. Add the fish pieces. Cook in medium flame until the gravy thickens.

5.      Add thick coconut milk,vinegar,sugar and chopped leaves.mix well. Keep in flame for a while. Do not let it boil. Switch off the flame. Let the curry sit for some time. Serve with rice.                               

 

SENDING THIS TO THE EVENT HOSTED BY COOK LIKE PRIYA and YOU TOO CAN COOK-INDIAN FOOD RECIPES

MEEN PEERA (FISH COOKED IN MILD SPICY COCONUT MIX)

Ingredients

1.      Fish-250gm (any small sized fish like anchovy ,small sized sardine etc…)

2.      Ginger-1"(inch) piece

3.      Pearl onion-4nos or half of 1 pink onion

4.      Garlic-4pods

5.      Green chilly-3nos

6.      Turmeric powder-3/4tsp

7.      Chilly powder-1tsp

8.      Grated coconut-1/2 cup

9.      Cocum(kudampuli)-2nos

10.  Oil-1tbsp

11.  Salt

12.  Water-1/2 cup

13.  Curry leaves

Method of preparation

1.      Clean and cut the fish(sardine) into small pieces .wash kudampuli 3 times ,soak in ¼ cup of salt water for 15 minutes.

2.      Crush the ingredients 2-4 using mixie. Add the ingredientes5-7 into this. Give one more rotation just to incorporate all. Take care not to grind the coconut.

3.      Transfer this into your cooking pot (preferably cheenachatti or meen chatty).now add fish,kudampuli,little salt and water,mix well. Cook in medium flame for 8 to 10 minutes or until the water dries up.

4.      When it is cooked switch off the flame. Add oil and curry leaves. Give a stir without breaking the fish. Serve with rice or puttu..

NOTES: Here I used sardine. You can use any small sized fish ,that can be used whole with head and tail removed.kudampuli can be substituted with raw mango or irumban puli(Averrhoa bilimbi).the curry tastes best when it is added with coconut oil.

 

KOVAKKA(IVY GOURD) FISH CURRY-100% VEGETARIAN !!!

 This curry can be called as “a fake non-veg curry”. yes it tastes like fish curry even without fish.iam sure this curry will satisfy both vegetarian and non-vegetarian taste buds.

Ingredients

1.      Ivy gourd- 1 ½ cup,cut length wise

2.      Green chilly-2 or 3 slitted

3.      Ginger -1 small piece

4.      Pearl onions- 2nos or half of 1 small sized onion

5.      Chilly powder-2tsp

6.      Turmeric powder-1/2 tsp

7.      Grated Coconut-1 cup

8.      Kudampuli(cocum)-2 or 3 pieces

9.      Salt

10.  Water

11.  Oil-2tbsp

For seasoning

12.  Oil-1tbsp

13.  Pearl onions-2 nos ,cut into thin round slices

14.  Mustard seeds-less than ¼ tsp

15.  Fenugreek seeds-a pinch

16.  Curry leaves -1 sprig

Method of preparation

1.      Wash kudampuli 3 times. Dissolve required amount of salt in ½ cup of water. Soak kudampuli in this for 10 min.

2.      Take a meen chatty. heat oil. Add ivy guard and green chilly. sauté until it turns soft.

3.      Grind ingredients 3 -7 to a smooth paste by adding little water.

4.      Add this paste into the cooked ivy guard.mix well

5.      Add kudampuli along with the water+ another 1 cup of water.

6.      Let it boil. Keep the lid on. Reduce the flame. cook until the gravy thickens.

7.      For seasoning- heat oil in a pan splutter mustard seeds, add fenugreek seeds,onion,curry leaves stir until onion turns brown. Pour this over the prepared curry.

Notes: try to keep this curry in the prepared vessel for sometime, as it takes a little time for the flavor to set in.