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.

BEEF PALAK KURUMA

Ingredients

1.      Beef-250gm,cleaned and cut into small pieces

2.      Onion-1no,sliced

3.      Green chilly-2nos,cut into thin round pieces

4.      Tomato-2nos,chopped

5.      Oil-3tbsp

6.      Water-2cups

7.      Salt

8.      Garam masala-1 ½ tsp

9.      Palak-1bunch

For grinding

Set -1

10.  Garlic-10pods

11.  Ginger-1” inch piece

12.  Meat masala-2tsp

13.  Chilly powder-1tsp

14.  Pepper powder-1tsp

15.  Turmeric powder-3/4tsp

16.  Perumjeerakom(saunf)-1tsp

17.  Coriander powder-1 ½ tsp

Set-2

18.  Kuskus-3/4tbsp

19.  Cashew nuts-5nos(optional)

20.  Grated coconut-1tbsp

Method of preparation

1.      Cook beef by adding salt and 2 cups of water.

2.      Soak kuskus and cashew in little water for 10 minutes. Then grind it along with coconut into fine paste.

3.      Grind ingredients listed under Set -1(10-17) into smooth paste by adding 2tbsp of water.

4.      Clean the palak leaves and dip in hot water for 3 or 4 minutes. Grind it without adding any water. This is the palak puree

5.      Heat oil in pan sauté onion and green chilly. When onion turns soft add chopped tomatoes. Cook until it melts.

6.      Add ground masala paste (set -1).Stir until raw smell disappears. Add cooked beef along with the gravy. When it boils add coconut- cashew paste(set-2). Now the curry will get thick. If requires add little more water.

7.      Add palak puree into the prepared curry. Mix well. Let it boil for 2 minutes. Lastly add garam masala.Give a nice stir.

Serve this delicious kuruma with appam,chappathi or bread…

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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…

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LIVER PEPPER FRY

Ingredients

1.      Liver of mutton, beef or chicken-250gm

2.      Onion-1 no, sliced

3.      Green chilly-2nos

4.      Turmeric powder-1/4tsp+1/4tsp

5.      Chilly powder-1tbsp

6.      Coriander powder-1tbsp

7.      Pepper powder-2tbsp

8.      Curry leaves-one handful

9.      Mustard seeds-less than ¼ tsp

10.  Oil-4tbsp

11.  Water-1/2 cup

12.  Salt

Method of preparation

1.      Cook liver with ingredients 2-4 by adding little salt and 1/2 cup of water. If using pressure cooker cook up to 2 whistles. Discard the water in which it has cooked. Keep the liver aside.

2.      Heat oil in a pan. Splutter mustard seeds. Add curry leaves and cooked liver. Stir for a minute. Now add all powders, and salt (do not add more salt since it is already added  while cooking the liver).Mix well. Cook in low flame until it is well coated with the masala. Stir in between. Serve with rice..

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