THENGA ARACHA MEEN CURRY (FISH IN TANGY MILD SPICY COCONUT GRAVY)

Ingredients

1.      Fish -8 medium slices

2.      Green chilly-1 or 2

3.      Tomato-1no,cubed

4.      Coconut oil-1tbsp

5.      Curry leaves-a few

6.      Tamarind-1 small lemon sized ball

7.      Salt

8.      Water-1 ½ cup+1/4 cup

9.      For grinding

·         grated coconut-3/4cup

·         ginger-1”inch piece

·         pearl onions(chuvanulli)-4nos

·         garlic-5pods

·         chilly powder-1tsp

·         turmeric powder-1/4tsp

Method of preparation

1.      Soak tamarind in ¼ cup of water and some salt for 10 minutes.

2.      Grind ingredients listed under for grinding into smooth paste by adding little water.

3.      Squeeze the tamarind to take the extract and mix it with the grinded coconut paste. Transfer this into a  meen chatty. Add remaining water,slitted green chilly  and some curry leaves. If require add some more salt.

4.      When it boils add fish pieces in. Mix well. Close with a lid. Reduce the flame. Let it cook for 10 mutes or until the fish has cooked and gravy thickens.

5.      Lastly add coconut oil, tomato and some more curry leaves. Gently swirl the Chatty.Let it rest for some time

Enjoy with steamed rice ,Kappa vevichathu …

Notes:

·          Any type of fish can be used for this curry. Adjust the cooking time according to the type of fish. If you are using karimeen or very tender fish, that will get cooked within 5 minutes. Over cooking leads to crumbling of fish pieces.

·         Tamarind can be substituted with 2 or 3 pieces of kudampuli.Once it reaches enough tanginess take out the kudampuli from the curry.

·         The color of the gravy depends on the type of chilly powder. Here I have used kashmiri chilly .Adjust the spice level according to your taste buds.

CHETTINADU FISH CURRY

 

Ingredients

1.      fish-1/2kg,cleaned and cut into medium sized pieces

2.      dry red chilly-20 nos

3.      coriander seeds-3 ½ tbsp

4.      pearl onion-10 nos,cut length wise

5.      garlic-4pods,cut length wise

6.      green chilly-1 no,slitted

7.      tomato-1 medium sized, chopped

8.      oil-2big spoonful

9.      curry leaves -2sprigs

10.  tamarind-lemon sized ball

11.  salt

12.  water-1  ½ cup`

Method of preparation

1.      Soak tamarind in ¼ cup of water and some salt for 10 minutes. Squeeze out to extract the juice.

2.       Heat a pan. Add dry red chilly and coriander seeds. Dry roast (without adding any oil) it for 5 minutes .Stir it continuously as it tends to burn easily. Let it cool. Grind this into smooth paste.

3.      Heat oil in a kadai or wok. Add curry leaves, garlic, pearl onions and tomatoes sauté for 5minute.

4.      Mix the ground paste with tamarind extract. Add this into the oil. Stir well. Add  water and salt. When it boils, add fish and green chilly. Keep the lid on. Cook for 10 minutes until the gravy thickens.

Enjoy with steamed rice…

Sending this to an event hosted by FOOD CORNER

SIMPLE KARIMEEN CURRY

   

Karimeen also known as Pearl spot is a very famous fish widely present in the backwaters of Kerala. This fish has got very distinctive flavor and is very tender. Kappa and Karimeen is one of the most famous Kerala delicacy

Ingredients

1.      Karimeen(pearls spot)-4nos

2.      Pearl onions-10nos,thinly sliced

3.      Green chilly-2 or 3

4.      Ginger-2tbsp julienned

5.      Garlic-4pods

6.      Chilly powder-1tbsp

7.      Kudampuli-1no

8.      Coconut milk-1 ½ cup

9.      Oil-2tbsp

10.  Curry leaves

11.  Salt

Method of preparation

1.      Wash kudampuli 3 times and soak in ¼ cup of water and salt for 10  minutes.

2.      Clean the fish .make few slits on both sides.

3.      Heat oil in a wide pan. Add curry leaves, ginger garlic and green chilly sauté for 2minutes.Add the onion stir for 2 minute. Now add the chilly powder. Stir well. Add the kudampuli and coconut milk. Add salt.Let it boil. Add the fish in. Swirl the pan in order to cover the fish with gravy. Let it cook for 8 minutes by covering the pan. Serve with appam or rice

Notes: It is better to prepare the curry in advance so that the flavors can set in. Take care not to overcook the fish as it may result in crumbling of  the  fish. You can substitute kudampuli with some chopped tomatoes.

Sending this to the event hosted by FOOD CORNER

UNAKKACHEMMEENUM MANGAYUM (DRIED PRAWNS IN MANGO FLAVORED COCONUT GRAVY)

Ingredients

1.      Dried prawns-one handful (cleaned and heads removed)

2.      Raw mango-1 no cut into long pieces

3.      Green chilly-4nos,slitted

4.      Grated coconut-1/2 cup

5.      Turmeric powder-1/2 tsp

6.      Coriander powder-2 ½ tsp

7.      Pearl onion-3nos or half of one small onion

For seasoning

1.      Oil-1tbsp

2.      Mustard seeds-1/4tsp

3.      Dry red chilly-2nos

4.      Curry leaves-1sprig

5.      Pearl onions- 2nos,thinly sliced 

Method of preparation

1.      Cook ingredients 1-3 by adding 1 cup of water and salt.

2.      Grind ingredients 4-7 into smooth paste by adding little water. Add this into the cooked prawns and mango. Add water if required. Let it boil for 2 minutes.

3.      Heat oil in a pan. Splutter mustard seeds. Add curry leaves, dry red chilly and pearl onions. Stir until onion turns brown. Add this into the prepared curry.Enjoy with rice..

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