Kerala fish curry/ varutharacha meen curry

Ingredients:

1. Any fish (I used Salmon fillets)- 1/2 k.g.

2.Onion chopped- one.

3.Small onion- 3 nos.

4.Ginger crushed- 1 tsp.

5.Garlic crushed - 1 tsp.

6.Pepper corns- 1/2 tsp

7.Kashmiri chilli powder- 1 1/2 tsp.

8.Coriander Powder- 1 tsp

9.Grated coconut- 1 cup

10.Green chillies chopped- 3.

11.Turmeric powder- 1/4 tsp.

12.Fish Tamarind- 2 (If that is not available you can use raw mango).
13.Salt
14. Mustard seeds-1/4 tsp
15.Fennel seeds- 1/4 tsp
16.Curry leaves.
17.Lemon juice or vinegar - few drops
Oil

http://www.flickr.com/photos/deepapraveen/6088562676/in/set-72157625741798699/



Method of Preparation:

1.Soak fish Tamarind in one cup of hot water.

2. Marinate the fish with bit salt, lemon juice, bit turmeric, 1/2 tsp chilli powder, bit crushed ginger and garlic. Keep it aside for 15- 20mnts.

3. Heat one tsp oil in a pan and add grated coconut, shallots,pepper corns, fennel seeds and roast them in medium flame, stir well in-between, may take 15-20mnts. This mixture should turn a golden brown colour.

4. Once this reached that golden colour add chillipowder and coriander powder and roast for another one mnt.

5.Remove from heat and stir again for another one mnt or so. Now let this cool. Then grind this to fine paste with 1/2 tsp water.

6.Heat oil in a pan and fry the fish for 2, 3mnts( optional).

7.Remove fish from the oil and add mustard seeds. If you are not frying fish, heat 2 tsp oil in a pan and add mustard seeds.

8. When they pop up add curry leaves,green chilli, ginger, garlic and toss them well.

9. Add chopped onion and cook for 8mnts with pinch of salt.

10.Add turmeric powder and fry for another mnt.

11. Add fish and fish tamarind water along with that tamarind and salt.

15.Add more warm water if you need more gravy.

16.Cover this with a lid and Let this cook in low flame for 10- 20mnts.

17.Uncover the pan and add the roasted gravy paste and cook for further 10 mnts.

Remove from heat and serve warm...Let me know if you like it.

courtesy:http://www.flickr.com/photos/deepapraveen/6088562676/in/set-72157625741798699/

Fish Ball Curry

Fish Ball Curry is a very popular recipe. Learn how to make/prepare Fish Ball Curry by following this easy recipe.
Ingredients:
• 2 pounds Fish Fillets
• 1 cup Cooking Oil
• 2 cups finely chopped Onions
• 1 cup chopped Tomatoes
• 3 minced Garlic Cloves
• Salt (to taste)
• ¾ tsp dried ground Chili Peppers
• 1 tsp Turmeric
• 1 tsp grated Lemon Rind
• 4 tbsp Cornstarch
How to make Fish Ball Curry:
• Grind the fish very finely in a food processor.
• Heat 2 tbsp oil in a non-sticky pan.
• Stir fry onions and garlic until golden, on medium heat.
• Mix in salt, chili peppers, turmeric, and lemon rind.
• Add half of the mixture to the ground fish and mix until smooth.
• Shape the mixture into small balls and roll into cornstarch.
• Heat the remaining oil in a separate frying pan and fry the fish balls on medium-low heat, until golden brown.
• Remove and place on a platter.
• Heat the remaining onion mixture and stir in the tomatoes. Cook until well blended on low heat.
• Add 1 cup of water and fish balls. Cover and cook on low heat for 10 minutes.
• Serve hot with your choice of bread or boiled rice.

Kerala Nadan Mathi Curry

Ingredients :

Sardines /Mathi/Chaala : 10-15
Fish Tamarind /Kudampulli : 2 pieces ( should be broken in to several pieces)
Curry leaves : 7 sprig
Coconut oil : 2-3 tbsp
Salt to taste

To Ground to a fine paste:
Kashmiri Red Chilli Powder : 1 tbsp (optional but adding this will give you a nice colour as well as taste)
Turmeric powder : 1/2 tsp
Red Chilli powder : 1 -1 1/2 tsp 
Coriander Powder : 1tbsp
Fenugreek seed powder 1/4 tsp
Shallots : 4-5
Ginger : 1/2 inch
Garlic : 3-4 pods

Courtesy: Anoop

http://www.flickr.com/photos/anoopred/with/5440765574/

Method of Preparation : 

1. Wash and clean the sardine with salt and drain out water completely and make some small cutting (slightly) on it and keep it aside.
2. In a blender grind the listed ingredients mentioned above "To Ground" with enough water to fine paste.
3. Gently mix the ground spice paste, fish tamarind /kudampulli and salt with the sardines well.

4. Heat a pan (preferably in 'Kalchatti' an earthen pot) and pour required coconut oil (To enhance the authentic taste) when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in the pan/earthen pot.
5. Spread and arrange 4 sprig of curry leaves on the pan/earthen pot, add mathi /sardines with carefully over the curry leaves.
6. Add little water and bring to boil, now add the remaining curry leaves and reduce the flame and let it simmer for about 15– 20 minutes until all/most of the water evaporates and the gravy thickens. (Note : Tilt the pan/earthen pot in between such a way that everything is mixed well.)
7. Remove from fire; sprinkle some coconut oil on the top of curry and keep covered for 20-30 minutes.

8. Serve hot with boiled rice or Kappa/Tapioca and  Enjoy!!

Tips : For best result allow the curry to stand for at least 2-3 hours or overnight and serve next days so that the gravy absorbs all the flavors. It tastes Yummy!!

Courtesy: Cooking websites

Fish Molly

Ingredients:-

First we have to marinate and then fry ..For that we need the following items:

Fish fillet - 1/2 kg
Crushed Black pepper - 1/2 tea spoon
Turmeric powder - 1/2 tea spoon
Salt to taste
Oil
To make the gravy:

Oil - 1 tbspn
Few Mustard seeds
Cloves - 4
Cardamom  - 3-4 ( crushed , so that smells and taste better)
Cinnamon - 1
Onion (chopped) - 2 nos
Gralic (chopped) - 4 cloves
Ginger (chopped) - 1 inch
Green chillies - 4- 5 nos half slit ( depends up on your tate)
Turmeric powder - 1/2 tsp
Red chilli powder - 2 pinch
Crushed Black pepper - 1/2 tea spoon
Tomato chopped - 1 nos ( you can also add lime juice a little bit instead of tomatoes)
Thin coconut milk - 2 cup
Thick coconut milk - 1 cup
Curry leaves
Salt to taste

Method of Preparation:
Clean the fish well and cut the fish into medium pieces
Marinate it with turmeric powder,pepper powder and salt.
Keep  it aside for 30 minutes to an hour
Heat oil in a pan and fry this fish pieces not soo deeply.
Heat a tablespoon of oil in a pan and add mustard seeds and then add cinnamon , cloves and cardamom and saute.
Saute  chopped onions,ginger,garlic and green chillies.
When they are soft and gold in color add remaining turmeric powder , red chilli powder and mix it well.
Pour the thin coconut milk to the pan and add chopped tomatoes or lime juice and bring to boil
Now add the fried fish pieces and let it cook it for 15 minutes
Add thick coconut milk and curry leaves and let cook in low flame for 3 more mins.
Remove from fire and serve the yummy fish molly.