Chemmeen Curry | Kerala Prawn Curry

Chemmeen Curry

Kerala style Prawn curry using coconut milk.
Prep Time: 15 minutes
Cooking Time: 30 to 40 minutes
Serves: 3 to 4
Ingredients:

1. Prawn,cleaned- 250 to 300 gms
2. Mustard seeds - 1/4 tsp
3. Onion,sliced - 1 large( about 1 cup)
4. Green chilies,cut into two - 1 ( or according to taste)
5. Ginger and garlic ,crushed - 1 tbsp
6. Curry leaves- 1 sprig
7. Turmeric powder - 1/4 tsp
8. Kashmiri chili powder- 1.5 to 2 tsp (or according to taste,See notes)
9. Coriander powder - 1.5 tsp
10. Garam masala powder- 1/2 tsp + 1 pinch
11. Tomato,chopped- 1 large (about 3/4 cup)
12. Thin coconut milk - 1 cup( or as required)
13. Thick coconut milk - 1/2 cup
14. Salt- To taste
15. Oil- as required

Instructions:

Heat  oil in  a manchatti /pan, add mustard seeds and let it splutter.Now add onion,green chilies,ginger garlic and curry leaves.

Saute until onion turns golden brown.Reduce the flame to low,add turmeric powder,kashmiri chili powder , coriander powder and 1/2 tsp garam masala powder.

Fry for about 30 seconds ,stirring continuously.Next add tomato and mix well.

Cook until tomato turns mushy and the masala starts to leave the sides of the pan.Next add cleaned prawns and salt to taste.Mix well.

Next add thin coconut milk  and stir well.Cover and cook  for about 12 to 15 minutes or until done and gravy turns thick.

Now add thick coconut milk and stir well.Cook for few minutes and bring it to just under a boil.Switch off the stove and add a pinch of garam masala and stir gently.

NOTES

• Adjust the quantity of Kashmiri chili powder according to your taste.I used about 2.5 tsp of Kashmiri chili powder as we wanted it a bit spicy.
• Adjust the quantity of thin coconut milk according to the amount of gravy required. 

Spicy Fish Balls

Spicy Fish Balls

Spicy Indian style fish and potato balls.
Prep Time: 10 minutes
Cook time: 30 minutes
Makes: 14 to 16 fish balls
Ingredients:

1. Fish,cooked and shredded - 3/4 cup( see notes)
2. Ginger and garlic ,crushed- 1.5 tsp
3. Onion,finely chopped- 3 to 4 tbsp ( one small)
4. Green chilies,finely chopped-1
5. Turmeric powder- 1/8 tsp
6. Kashmiri chili powder-1/2 to 1 tsp( according to taste)
7. Coriander powder- 1/2 tsp
8. Garam masala powder- 1/4 to 1/2 tsp
9. Potato,boiled and mashed- 3/4 cup( one medium)
10. Lemon juice- 1/4 tsp
11. Salt- to taste
12. All purpose flour- 3 to 4 tsp
13. Water- 1/4 cup
14. Breadcrumbs-as required( about 1/2 cup)
15. Oil- as required /for deep frying

Instructions:

Heat oil in a pan add ginger,garlic,onion and green chilies.Saute until it turns soft.

Reduce heat to low,add turmeric powder,kashmiri chili powder,coriander powder and garam masala powder.Cook for about a minute stirring continuously. 

Add shredded fish and mix well.Saute for about 3 to 5 minutes or until it is almost dry.

Next add mashed potato and salt to taste.Add lemon juice and switch off the stove.Mix well until combined.

Let it cool a bit before shaping it into 1 to 1.5" balls.

• In a bowl combine together all purpose flour and water to form a batter.(The batter should not be too thick or too thin.)Dip the fish balls in the batter. 
  
• Next roll each ball in bread crumbs.
  

• Heat oil in a pan.When the oil is hot ,fry the fish balls until golden brown,turning once or twice in between.Drain onto a clean kitchen towel.Serve with tomato ketchup.
  

NOTES

• To prepare fish,add required amount of water ,salt and pepper to taste and cook until tender.Drain and allow to cool completely.Remove the bones and shred the fish using your hands.
• You can use any firm fish to prepare this.
• I used 1 tsp Kashmiri chili powder.
  
  

Kallu Shappu Meen Curry | Toddy Shop Fish Curry | Spicy Red Fish Curry

Kallu shappu style meen curry

Spicy Kerala style Toddy shop fish curry,usually served with tapioca.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 5 to 6
Recipe source: Shappukarikal
Ingredients:

1. Fish,cut into medium sized pieces - 1/2 Kg
2. Mustard seeds - 1/4 tsp
3. Fenugreek seeds - 1/2 tsp
4. Ginger,crushed - 2" piece
5. Garlic,crushed - 6 to 8 cloves
6. Green chilies - 2( or to taste)
7. Curry leaves - 2 sprigs
8. Kashmiri chili powder- 2.5 to 3 tbsp( see notes)
9. Coriander powder- 1 tsp
10. Turmeric powder - 1/2 tsp
11. Kudampuli /fish tamarind / kokum - 20 to 25 gms
12. Asafoetida- 1/4 tsp
13. Water- as required
14. Coconut Oil - 1.5 tbsp
15. Salt- to taste

Instructions:

Soak fish tamarind/kokum in water until required.Heat oil in a manchatti.Add mustard seeds and let it splutter.Next add fenugreek seeds and saute for few seconds.

Add ginger, garlic ,green chilies and curry leaves.Saute until raw smell leaves.Now reduce flame to low and add kashmiri chili powder,coriander powder and turmeric powder.

Add kudampuli/kokum and stir well.Saute for about a minute over low flame, until the masala turns deep maroon.

Add water and salt to taste.Mix well and bring it to a boil.Now add fish ,cover and cook until done and gravy turns thick.

Add asafoetida and 1 tsp coconut oil.Gently swirl the manchatti and switch off the stove.

.NOTES

• If you are using regular chili powder reduce the quantity to 2 tbsp.
  

Kakka irachi Thoran | Kerala Clams Stir-fry with Coconut

Kakka irachi Thoran

Kerala style clams stir-fry with coconut.
Prep Time: 5 minutes
Cook time: 15 minutes
Serves: 2 to 3 people
Ingredients:

1. Kakka irachi /clams (cleaned)- 1 cup
2. Mustard seeds- 1/4 tsp
3. Curry leaves-1 sprig
4. Fennel ,powdered-1/4 to 1/2 tsp
5. Salt-to taste
6. Water-as required
7. Oil-as required

For coconut paste:

1. Grated coconut- 1/2 cup
2. Ginger,chopped- 1/2 tsp
3. Garlic,chopped-1/4 tsp
4. Green chilies-1 or 2 nos( according to taste)
5. Shallots-2 to 3 nos
6. Turmeric powder-1/4 tsp
7. Kashmiri chili powder-1/4 tsp
8. Black pepper powder-1/4 tsp
9. Salt-to taste

Instructions:

Grind together all the ingredients listed under ' for coconut paste ' to form a coarse mixture.

Heat a pan/ manchatti add kakka irachi/clams, crushed coconut mixture and curry leaves.Mix well.Add one or two tbsp of water ,cover and cook until done.

Heat oil in a pan,add mustard seeds,let it splutter.Now add more curry leaves , cooked clams and fennel powder.Saute for 2 to 3 minutes on medium flame.Add more salt if required.Serve with rice.

• 

Karnataka Style Mackerel Fry | Bangada Fry | Rava Fish Fry

Karnataka style Mackerel fry

Recipe adapted from : Flavors of India
Karnataka style semolina coated Mackerel fry.
Prep Time: 30 minutes
Cook time: 20 minutes
Serves: 3 to 4
Ingredients:

1. Mackerel,cleaned- 1/2 Kg( 7 to 8 small)
2. Kashmiri red chili(whole)-7 to 8 nos(or to taste)
3. Coriander seeds- 1 tbsp
4. Fenugreek seeds-1/8 tsp
5. Tamarind pulp-1/8 tsp( or to taste - see notes)
6. Garlic-3 to 4 large cloves
7. Water-as required
8. Salt-to taste
9. Semolina / Rava-1/4 cup ( or as required)
10. Curry leaves- 2 sprigs( optional)
11. Oil-For shallow frying

Instructions:

Make deep gashes on both sides of the fish.

In a blender combine together Kashmiri red chili,coriander seeds, fenugreek seeds,tamarind pulp,garlic,salt to taste and required amount of water.Grind to form a thick and smooth paste.Marinate the fish with this masala. Keep aside for 20 to 30 minutes.

Heat oil in a pan,add curry leaves. Lightly coat the marinated fish with semolina / rava and place it over the curry leaves.Shallow fry until it turns crispy and brown on both the sides,turning once in between.

Serve with rice.

NOTES

• I used 1 tsp vinegar instead of tamarind pulp.
• Make sure the fish is just lightly coated with semolina/rava.
  

Kallummekkaya varuthathu | Kerala Mussels fry

Kallummekkaya fry

Spicy Kerala style Mussels /Kallummekkaya fry.
Prep Time: 20 minutes
Cook time: 20 minutes
Serves:2 to 3 people

Ingredients:

1. Kallumekkaya /Mussels ( Shells removed and cleaned)- 500 gms
2. Garlic,paste-1.5 tsp
3. Ginger,paste-1.5 tsp
4. Kashmiri chili powder-3 to 4 tsp( or to taste)
5. Turmeric powder-1/2 tsp
6. Black pepper powder-1 tsp( or to taste)
7. Fennel powder-3/4 to 1 tsp
8. Vinegar-1 tsp
9. Curry leaves- 3 to 4 sprigs
10. Salt-to taste
11. Oil-as required

Instructions:

In a bowl,combine together garlic,ginger,kashmiri chili powder,turmeric powder,black pepper powder ,fennel powder,vinegar and salt .Marinate the mussels /kallummekkaya with this masala  for about 15-20  minutes. 

Heat oil in a pan,add curry leaves and the marinated mussels.Mix well cover and cook  for about 15 minutes ,stirring once or twice in between.Uncover and cook until it turns brown and crisp on all the sides.

Serve with rice.

NOTES

• Adjust the quantity of chili powder and pepper powder according to your taste.
• As we wanted it to be a bit spicy ,I used about 5 tsp kashmiri chili powder and 1.5 tsp pepper powder.

Mathi Pollichathu | Grilled Sardines in banana leaf

Mathi pollichathu


Recipe source :Magic Oven, Lakshmi Nair
Spicy grilled sardines wrapped with banana leaf.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Sardines,cleaned - 8 nos( see notes)
2. Shallots /chumanulli,sliced - 3/4 cup
3. Ginger,chopped - 1 tbsp
4. Garlic,chopped - 1 tbsp
5. Green chilies,chopped - 3 nos( or to taste)
6. Kashmiri chili powder - 1.5 tsp(or use 3/4 tsp chili powder)
7. Turmeric powder - 1/4 tsp
8. Tomato,chopped - 1 small
9. Thick coconut milk - 1/2 cup
10. Curry leaves - 3 to 4 sprigs
11. Salt- to taste
12. Oil- as required
13. Plantain leaves - 4 to 5 nos

For Marination:

1. Kashmiri chili powder - 1 tsp( or use 1/2 tsp chili powder)
2. Black pepper powder-1 tsp(or according to taste)
3. Turmeric powder- 1/4 tsp
4. Water - as required
5. Salt-to taste

Instructions:

Make deep gashes on both sides of the fish.Combine all the ingredients listed under 'For marination' to form a thick paste.Marinate the fish with this masala.Keep aside for 15 to 20 minutes.

Heat oil in a pan ,add 2 sprigs curry leaves and add the sardines.Fry  until it turns golden brown on both the sides,turning once in between.

Drain and keep aside.Add ginger , garlic and green chilies to the same oil,and saute until raw smell leaves.

Add shallots( i used onion) and saute until it turns golden brown.Add kashmiri chili powder and turmeric powder,saute for few seconds.

Add tomato and salt to taste .Saute until it turns mushy.

Add coconut milk and remaining curry leaves.

Mix well and cook until the gravy turns thick.Switch off the stove and allow it to cool a bit.

To make the banana leaf pliable,hold the it over the flame for few seconds.Place one or two tbsp of the prepared masala on a leaf and arrange (two or three) sardines over this.Cover the fish with more masala and wrap the leaf around to form a parcel.

Heat a heavy bottomed tava /pan and ,place the parcels carefully on the tava.Cook for about 10-15 minutes,turning once in between.

NOTES

• I used only 6 sardines and kept the quantity for the remaining ingredients the same,as we wanted it to be spicy.