Fish Curry with Coconut Milk

Ingredients:

• Fish : ½ kg
• Onion : 1 
• Garlic : 2 Tbsp
• Ginger : 1 Tbsp
• Green chilly : 5
• Curry leaves 
• Chilly powder : 2 Tsp
• Turmeric pdr : ½ Tsp
• Coriander powder : ½ Tsp
• Thick coconut milk : 1 cup
• Semi-thick coconut milk : 1½ cup
• Kudampuli (Malabar tamarind, fish tamarind) : 2 pieces
• Dry chilly : 3
• Mustard seeds : 1 Tsp
• Fenugreek seeds : ¼ Tsp
• Shallots : few
• Coconut oil : 3 Tbsp
• Salt

Clean and cut the fish into medium pieces. Soak kudampuli in a little water and keep it aside. Put the fish into a chatti (clay pot) along with sliced onion, garlic, green chilly, curry leaves, chilly powder, turmeric powder, coriander powder, 1 tbsp of oil and salt. Combine all the ingredients well and keep it aside for 15 minutes. Then, add the soaked kudampuli and semi-thick coconut milk and mix it. Cover and cook it in medium flame. Then, reduce the flame and pour the thick coconut milk. Heat it for a couple of minutes and remove it from fire. Heat coconut oil in a pan and add mustard seeds and fenugreek seeds. When it splutters, add sliced shallots, curry leaves and dry chilly. Saute it for a few minutes and pour it over the fish curry. Serve it with hot rice.

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Fish Roll

For the filling :

• Fish : ½ kg 
• Shallots: ¼ cup
• Ginger : 3 Tbsp
• Garlic : 3 Tbsp
• Onion : 2 big
• Green chilly : 2 Tbsp
• Curry leaves : few
• Coriander pdr : ½ Tsp
• Pepper pdr : 1 Tsp
• Tomato sauce : 1 Tbsp
• Salt : little
• Oil

Clean and cut the fish into medium pieces and cook it with 1 tbsp of chopped shallots, ginger, garlic, green chillies, few curry leaves, salt and a pinch of pepper pdr. Cook and make it dry. Allow it to cool and remove the bones from it. Then mince the cooked fish using a fork. Keep it aside.

Heat oil in a frying pan and add the rest of the chopped chilly, garlic, ginger, onions curry leaves and little salt. Saute it well. When it turns translucent, add pepper pdr, coriander pdr and tomato sauce. Stir it well and add the minced fish into it and make it dry. Allow it to cool

For the outer cover:

• Maida : ½ kg
• Egg : 3
• Pepper pdr : 1 Tsp
• Salt : as rqd
• Water : as rqd
• Bread crumbs : as rqd
• Maida : 2 cup
• Water : as rqd

Mix maida, salt, pepper pdr,  egg and little water to make a thick batter. Heat a tawa and pour one round spoon full of batter and make a thin pancake. Don't flip it. Cook one side and transfer it to a plate. Immediately put 1 to 1½ tbsp of filling to one side of the above prepared pancake and tightly roll it once then fold it from both sides towards the centre. Then, roll it fully and seal the end portion with maida batter. Repeat the process. Keep it aside.

Mix 2 cup of maida with enough water to make a thin batter. Add little salt and mix well. Dip each roll in this thin maida batter and roll it in bread crumbs. Fry it and serve it hot. 

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Tomato Fish Curry

Ingredients:

• Fish : ½ kg
• Tomato : 2 big
• Chilly pdr : 2 Tsp
• Coriander pdr : 2 Tsp
• Turmeric pdr : ¼ Tsp
• Roasted cumin pdr : ¼ Tsp
• Fenugreek pdr : ¼ Tsp
• Sliced shallots : 6
• Sliced ginger : 2 Tsp
• Coconut oil : 2 Tbsp
• Green chilly : 2
• Salt
• Curry leaves
• Coconut milk powder : 1 pkt (25gm)
• Water : 1 ¾ cup

Clean and cut the fish into medium pieces. Grind tomato, chilly pdr, coriander pdr, turmeric pdr, and cumin pdr into a fine paste. Heat oil in a kadai and saute the sliced shallots and ginger for a few minutes. Add the grounded masala paste into this and saute it well. When the oil starts to separate from it, pour 1 cup of water into it and boil it. Then reduce the flame and put the fish pieces. Sprinkle the fenugreek powder and salt. Cover and cook it well. When the gravy starts to thicken, pour the coconut milk (dissolve the 25gm milk powder in ¾ cup water) into this and heat it for couple of minutes. Finally add the curry leaves and remove it from fire.

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Fish Amritsari

Ingredients:

• Fish : 600 gm
• Vinegar : ¼ cup
• Salt : as rqd
• Ginger paste : 1½ Tbsp
• Garlic paste : 1½ Tbsp
• Ajwain (omam): 1 Tbsp
• Chilly pdr : 1½ Tsp
• Turmeric  pdr : ¼ Tsp
• Pepper pdr : ½ Tsp
• Besan flour : ¾ cup
• Oil 

Clean and slice the fish into big pieces. Add besan flour, ginger paste, garlic paste, omam, chilly pdr, turmeric pdr, vinegar and required amount of salt into a bowl. Then make a thick paste using vinegar and little water. Keep it aside for 20 mins. Heat oil in a frying pan. Dip each piece in batter and fry well. 

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Fish Pickle

Ingredients:

• Dried  fish ½ kg
• Sliced ginger 4 Tbsp
• Sliced garlic 4 Tbsp
• Turmeric pdr ½ Tsp
• Chilly pdr 3 to 3½ Tbsp
• Luke warm water 1 cup
• Vinegar ½ cup
• Fenugreek seeds
• Mustard seeds
• Curry leaves
• Salt
• Oil

Cut the fish into small pieces and soak it in water for 1 hr. Squeeze out the water and fry it. Keep it aside. Boil water and allow it to cool. Heat oil in a kadai (chatti) and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced ginger and garlic. Saute it till it turns light brown. Reduce the heat and add turmeric pdr and chilly pdr. Mix well and add rqd amount of salt, vinegar and luke warm water. Boil it for few min and add the fried fish. Remove it from fire. Cool and transfer it into a clean and air tight bottle.

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Fish Vindhaloo

Ingredients:

• Fish ½ kg
• Chilly pdr 1½ Tsp
• Turmeric pdr ¼ Tsp
• Garam masala ¼ Tsp
• Pepper pdr ½ Tsp
• Fenugreek seed  ½ Tsp
• Saunf  ½ Tsp
• Garlic 6 pods
• Salt
• Thick coconut milk ½ cup
• Semi thick coconut milk 1½ cup
• Onion 2
• Chilly 3
• Tomato 5
• Sugar  ½ Tsp
• Vinegar 1 Tsp
• Corriandr leaves

Clean and cut the fish into medium pieces. Grind the ingredients from chilly pdr to salt. Marinate the fish with half of the grounded spice mix for half an hour.  Then shallow fry and keep it aside. Heat oil in a pan and saute onion and chilly. Grind the tomato into a thick paste without water and pour into it and saute it well. Allow it to boil well and pour the semi thick coconut milk and put the shallow fried fish. When the gravy becomes thick, pour the thick coconut milk. Heat it for a couple of mins and remove it from fire. Finally add the sugar, vinegar and coriander leaves.

[Recipe Courtesy: Vanitha]

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Fish Biriyani

Ingredients:

For rice:

• Biriyani Rice 4 cups
• Water 7½ cups
• Cinnamon 2 to 3 pieces
• Garam masala ½ Tsp
• Cardamom 3
• Ghee 2 Tbsp
• Clove 3
• Salt

For Fish Masala:

• Fish 1 kg
• Yoghurt 1 cup
• Ghee ¼ cup
• Onion 4 big
• Chilly 5 to 10
• Tomato 5 med
• Garlic 15 pods
• Ginger 1 big piece
• Lime juice of 2 lime
• Chilly pdr 1 Tsp
• Turmeric pdr ¾ Tsp
• Coriander pdr 1 Tsp
• Coriander leaves 1 cup

For Garnishing:

• Onion 1 med
• Raisins ¼ cup
• Cashews ¼ cup
• Coriander leaves

Soak the rice for 10 mins. Clean and drain the excess water. Saute the rice in ghee till it turns crisp and starts to crack. Boil water together with salt, little ghee, lime juice, whole spices. Pour this water into the rice and cook well. When it becomes void of moisture content, remove it from fire and keep it aside.

Clean and cut the fish into medium pieces. Marinate it with turmeric pdr and salt. Shallow fry it and keep it aside. Heat ghee in a kadai and add sliced onion, crushed chilly, garlic and ginger. Saute it till it turns light brown in colour. Then put turmeric, chilly and coriander pdr into it and saute well. Add chopped tomato and stir it for a few minutes. Reduce the heat and pour the yoghurt. Add fried fish and rqd amount of salt into it and cook well. Add grounded coriander leaves and lime juice. Mix it slowly and remove it from fire.

Fry the thinly sliced onion in ghee and keep it aside. Fry the cashews and raisins in the same ghee. Arrange fish masala and rice alternatively in a vessel and garnish the top layer with coriander leaves, fried onions, cashews and raisins. Cover it and cook it for 5 to 10 mins.

 

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Unakkameen Thoran

Ingredients:

• Dry fish 100 gm
• Shallots 20
• Coconut 1½ cup
• Turmeric pdr 1/4 Tsp
• Chilly pdr 3 Tsp
• Mustard seeds
• Curry leaves
• Water 2 cup
• Dry chilly
• Oil

Crush the coconut, turmeric pdr, chilly pdr and the 4 shallots and keep it aside. Soak the fish for 1 hr and clean it well. The recipe calls for small salted fish. Remove the bone and then cook the fish with water, curry leaves and sliced shallots. Crush the cooked fish with a wooden spoon. Add the crushed coconut mixture into the cooked fish and combine it well. Saute it till it is void of the raw smell and make it dry. Season it with mustard seeds, curry leaves and dry chilly.

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Meen Pachaveppu

Ingredients:

• Fish 1/2 kg
• Green chilly 3
• Shallots 3 cup
• Ginger 1 big piece
• Kudampuli (gamboge) 4 piece
• Coriander pdr 1 1/2 Tbsp
• Turmeric pdr 1/2 Tsp
• Chilly pdr 1 1/2 Tbsp
• Semithick coconut milk 3 cup
• Thick coconut milk 1 cup
• Chilly pdr 1/2 Tsp
• Curry leaves
• Dry chilly
• Salt
• Oil

Combine sliced shallots, green chilly, curry leaves, ginger and 2 tsp oil using hand. Slowly mix this with the fish pieces and add turmeric pdr, chilly pdr, coriander pdr, salt, kudampuli and semi thick coconut milk. Cook it in medium heat. When the gravy starts to thicken, pour the thick coconut milk. As soon as it starts boiling, remove it from fire and season it with shallots, curry leaves, dry chilly and chilly pdr.

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Kakka Irachi (Clam) Fry

Ingredients:

• Kakka Irachi (clam)  250 gm
• Coconut pieces 3 Tbsp
• Garlic 10 to 15 pods
• Ginger 1 big piece
• Shallots 10 to 15
• Coriander pdr 2 Tsp
• Turmeric pdr 1/2 Tsp
• Garam masala 1 Tsp
• Chilly pdr 1 Tbsp
• Pepper pdr 2 Tsp
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Wash the clam with hot water. Add crushed ginger, garlic, shallots, coconut pieces, curry leaves, spices, salt and a little water and cook it well. Remove it from fire. Heat oil in a kadai and add mustard seeds. When it splutters, put the cooked mussels into it and fry it well.

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Red Fish Curry... (Wishing you all a very Happy Easter...!!)

Ingredients:

• Kingfish (Seer fish) 1/2 kg
• Crushed garlic 6 pods
• Crushed ginger 1 piece
• Splitted chilly 2
• Grounded onion 1
• Grounded tomato 2
• Chilly pdr 2 T bsp
• Tamarind juice 1 Tbsp
• Fenugreek pdr 1/2 Tsp
• Cumin pdr 1/2 Tsp
• Mustard seeds 1 Tsp
• Curry leaves few
• Shallots 100 g
• Water 1 cup
• Oil 4 Tbsp
• Salt

Heat oil in a chatti or kadai and splutter mustard seeds. Saute the curry leaves and shallots. Add crushed ginger and garlic into this and roast it. Then add grounded onion and cook well. When oil starts to separate, pour grounded tomato and cook it till the raw smell goes. Reduce the heat and add the chilly pdr and roast it well. Add water, salt and fish pieces into this and cook it. After that add tamarind juice and splitted chilly. Slowly mix it. When it starts boiling, add roasted cumin and fenugreek pdrs into it and remove it from heat

[Recipe Courtesy: Vanitha Pachakam]

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Spicy Prawns Masala

Ingredients:

• Prawns 1/2 kg
• Onion 2 big
• Tomato 1 big
• Ginger paste 1 Tbsp
• Garlic paste 1 Tbsp
• Turmeric pdr 1/2 Tsp
• Chilly pdr 3 Tsp
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Marinate prawns with chilly pdr, salt, little turmeric pdr, ginger and garlic paste for 1/2 hr. Shallow fry it and keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves and sliced onion. Saute till it turns brown and add rest of the chilly pdr and turmeric pdr. Mix and add the chopped tomato. Cook it well and put the shallow fried prawns into it.  Pour little water into it and cook it for a few mins.

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Fish Phyllo Cup

Ingredients:

• Phyllo (aka fillo) sheets 2 to 5
• Tilapia 2 to 4 pieces
• Chopped onion 1 big
• Sliced mushroom 1/4 cup
• Chopped red capsicum 1 small
• Chopped green capsicum 1 small
• Chopped ginger 1 small piece
• Chopped garlic 2 to 5
• Pepper pdr 1 to 2 Tsp
• Turmeric pdr 1/2 Tsp
• Soy sauce 1 Tsp
• Salt

Cook fish with salt, pepper pdr and turmeric pdr. Heat oil in a pan and add chopped onion, ginger and garlic. When it turns light brown, add chopped capsicum, sliced mushroom and stir it for a few mins. Add pepper pdr, soy sauce and little salt into this. Mix and add the cooked fish. Combine it well using a wooden spoon and make the fish mix. Allow it to cool.

Preheat the oven to 180 deg C. Prepare the phyllo cups according to the instruction on the cover and place it in a greased muffin pan. Fill the cups with fish mix and bake it in the preheated oven for 8 to 10 mins.

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Fish Molly

Ingredients:

• Fish 1/2 kg (Pearl spot or king fish)
• Onion 2 big
• Tomato 1
• Green chilly 2 to 3
• Garlic 5 to 7 pods
• Ginger 1 big piece
• Turmeric pdr 1/4 Tsp
• Pepper pdr 1/4 Tsp
• Curry leaves
• Cloves 2 to 4
• Cardamom 2 to 3
• Whole pepper few
• Cinnamon 2 to 3 pieces
• Thick coconut milk 1 cup
• Semi thick cococnut milk 1 1/4 to 1/2 cup
• Cashews few
• Oil

Clean and cut the fish into med pieces. Marinate the fish pieces with pepper pdr and turmeric pdr for 15 to 20 min. Then shallow fry it and keep it aside. Heat oil in a pan or kadai and add sliced onion, ginger, garlic, salt, few cashews and curry leaves. Saute it for few min and add the crushed whole spices. Pour the semi thick coconut milk into this and boil. Then put the fried fish and cook it. Add the thick coconut milk and sliced tomato. Cook it for few minutes (do not boil) and remove it from fire.

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Mangalore Fish Masala

Ingredients:

• Fish 1/2 kg
• Sliced onion 2
• Turmeric pdr 1/2 Tsp
• Pepper pdr 1/2 Tsp
• Chilly pdr 3 Tsp
• Salt
• Oil

For Masala:

• Grated coconut 1 1/2 cup
• Tamarind small ball
• Pepper pdr 1 Tsp
• Sliced onion 1
• Green chilly 1

Marinate fish pieces with salt, turmeric pdr and pepper pdr for 15 min. Shallow fry it and keep it aside. Saute one sliced onion and chilly and grind it with coconut, tamarind and pepper pdr. Heat oil in another kadai and saute the rest of the sliced onion till golden brown. Then add the chilly pdr and stir it well. Add the grounded mixture into it and stir it  till it's void of the raw smell. Then put the fried fish and rqd amount of salt and cook it in low flame for 5 mins. Pour 3/4 cup of water into it and cook till the oil starts to separate.

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Fish Curry with Coconut Milk

Ingredients:

• Fish 1/2 kg
• Sliced onion 2 big
• Sliced garlic 5 to 10
• Sliced ginger 1 big piece
• Sliced green chilly 3
• Turmeric pdr 1/2 Tsp
• Coriander pdr 1 Tsp
• Chilly pdr 2 Tsp
• Thick coconut milk 1 cup
• Semi thick coconut milk 1 cup
• Kudampuli (gamboge) 2 piece
• Curry leaves
• Mustard seeds
• Salt
• Oil

Clean and cut the fish into medium pieces. Add little water into the spice powders and keep it aside. Soak the kudampuli in little water. Heat oil in a pan and add mustard seeds. Allow it to splutter and add sliced onion, garlic, ginger, chilly, curry leaves and salt. Saute till it turns light brown. Then add the masala paste and stir it till it is void of the raw smell. Then add the kudampuli and semi thick coconut milk. Heat it in low flame and add the fish into it. Cover it and cook well. Then pour the thick coconut milk and heat it for few mins. Remove it from fire.

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Unakkameen(Salted dry fish) Chathachathu

Ingredients:

• Salted fish 2 to 5 pieces
• Dry chilly 5 to 7
• Shallots 5 to 10
• Garlic 5 to 10
• Turmeric pdr
• Curry leaves
• Oil

Soak the dry fish in water for 2 to 5 hrs. Squeeze out the water from the fish and fry it . Crush the shallots, garlic and dry chilly. Keep it aside. Then crush the fried fish using mortar and pestle. Heat oil in a kadai and add curry leaves, crushed shallots and garlic. Saute it well and add the crushed dry chilly and turmeric pdr. Put the fish into it . Reduce the heat and saute it well.

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Prawns Pulav

Ingredients:

• Prawns 250 g
• Tomato 3 medium
• Basmati rice 2 cup
• Sliced onion 2 big
• Ginger paste 1 1/2 Tsp
• Garlic paste 1 1/2 Tsp
• Cinnamon 2 pieces
• Cloves 5 to 7
• Cardamom 6
• Semi thick coconut milk 3 cup
• Coriander leaves 1/4 cup
• Coriander pdr 1/2 Tbsp
• Turmeric pdr 1/2 Tsp
• Chilly pdr 1 Tbsp
• Cumin pdr 1/2 Tsp
• Ghee 6 Tbsp
• Salt

Soak rice for 10 mins and drain away the water and keep it aside. Heat ghee in a kadai and add whole spices (cinnamon, cloves, cardamom) into it. Add thinly sliced onion into this and saute till it turns brown. Put prawns, salt and turmeric pdr into the onion and saute it for 5 mins. Then add ginger garlic paste and roast it well. Reduce the heat and add chilly pdr, coriander pdr and cumin pdr. Roast it and add the tomato. When tomato turns soft, add rice and mix well. Saute it for 5 mins. Pour coconut milk and rqd amount of salt and combine it well. Transfer it into a pressure cooker. Cook it till 2 whistles. Remove it from fire and keep it closed for 5 mins. Then remove the lid and add coriander leaves. Transfer it to a serving bowl.

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Ayala (Mackerel) Mappas

Ingredients:

• Fish (Ayala)1/2 Kg
• Onion 2 big
• Garlic 5 to 6 pods
• Ginger 1 big piece
• Green chilly 5 to 6
• Thick coconut milk 1/2 cup
• Semi thick coconut milk 3/4 to 1 cup
• Corriander pdr 2 Tbsp
• Turmeric pdr 1/2 Tbsp
• Garam masala 1 Tbsp
• Vinegar 1 Tbsp
• Curry leaves
• Mustard
• Salt
• Oil

Cut the fish into medium pieces and keep it aside. Heat oil in a kadai and add mustard seeds. When it splutters, add the thinly sliced onion, ginger, garlic, green chilly and curry leaves. Saute it till it turns to a light brown colour. Mix corriander pdr, turmeric pdr and garam masala in little water and make a paste. Add this paste into the above sauted onion and roast the gravy till it turns to a dark colour. Pour the semi thick coconut milk and mix well. When it starts boiling, add the fish pieces. Reduce the heat and cook it. When it is completely cooked, add vinegar and thick coconut milk. Mix slowly and cook it for few min. Do not over boil. Garnish it with fresh curry leaves and tomato pieces.

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North Indian Fish Fry

Ingredients:

• Fish 5 to 6 pieces
• Ginger-garlic paste 2 Tsp
• Asafoetida pdr 1/4 Tsp
• Chilly pdr 1 Tsp
• Lime Juice As reqd
• Salt
  

Mix together ginger-garlic paste, salt, turmeric pdr, chilly pdr, asafoetida and lime juice to make a paste. Marinate fish with this paste and keep it aside for an hr. Fry it.

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