Chettinad Style Fish Curry

Ingredients :
Sesame Oil    : 1Tbsp
Pepper : 1tsp
Cumin seed :2 tsp
Fenugreek sees : 1tsp
Garlic : 5 pods
Curry leaves : few
Shallot : 15
Kashmiri chilly :6
Corriander : 2 tbsp
Tomato : 1
Coconut : 1/2 cup

Method for making  coconut masala for the gravy.
Heat oil in a pan add pepper, cumin, fenugreek and corriander seeds . fry slightly and add garlic, curry leaves, Tomato and shallot . Saute well and add coconut . Fry till the raw smell leaves and coconut turns to light brown colour. Remove from fire and let it cool . once cooled transfer to a blender and grind well to a fine paste .

Sesame oil : 1 tbsp
Tomato  : 1 chopped
Shallot : 4
Green chilly : 4
Fish : 500 gm  ( seer fish or any other fleshy variety )
Mustard seeds : 1 tsp
Turmerind pulp : 2 tbsp

Preparation :
Heat Oil in a pan , add mustard seed .when splutter add shallot and green chillies. Add tomato and saute for a while . Add coconut paste and 1 cup water . when the gravy starts to boil add turmerind pulp and mix well. Add fish pieces . Cover and cook till the fish is done . Add few more curry leaves and  switch off the flame.

Long rayed silver biddy / Pranjil Fry

Long rayed silver biddy /   Pranjil  is delicious food fishes from sea..Highly rich in proteins, vitamins and minerals.Its amazing taste and flavour makes a main delicasy in auspicious occasions world wide.

Ingredients:

Pranjil : 250 gms

Red chilly powder: 2 tbsp

Pepper Powder : 1 tsp 

Turmeric powder : 1tsp

Salt as needed

Oil : 2 tbsp

 Method:
Wash and clean fish. Make gashes on it. Mix all the ingredients except oil in little water and apply on fish. keep it for half an hour. Heat a pan , add enough oil and  deep fry . Serve with Rice and curry!

Hot & Spicy Sardine Curry ( Mangayum Mulakum chertha Mathi Curry)

Ingredients:
Sardine / Mathi : 12
Onion  :1
Ginger : 1' piece ( Sliced )
Raw mango(med size ) :1 ( chopped )
Green chilly :  2 (slit lengthwise )
Curry leaves : few
Turmeric powder : 1/2 tsp
Kashmiri chilly powder : 2 tbsp
Chilly powder : 1 tsp
Corriander powder :1 tsp
Fenugreek powder : 1/4 tsp
Salt to taste
Water : 2 cups
Coconut oil 2 +1 tbsp

Method :
Clean and cut fish into medium  pieces. Apply salt and little turmeric powder and keep aside.
Lightly crush the  chopped onion.
Make a paste of all the powders in little water and keep aside.
Heat 2 tbsp oil in a clay pot and saute the crushed onions , green chilly and sliced ginger  until the raw smell leaves.
Add the masala paste and curry leaves and saute  for a minute.
Add chopped mango pieces, and 2 cups of water and salt to taste.
Mix well and bring to boil.
Add fish pieces , cover  and cook till the fish is done.( can add more  water if needed )
Uncover  and add 1 tbsp coconut oil and few curry leaves on top..
Serve with rice.

Kozhuva Peera Vattichathu

 Ingredients :

Anchovies / Kozhuva :1/2 kg

Grated coconut : 1 cup

Pearl onion : 5

Ginger : 1 med sized ( cut into long thin slices)

Red chilly powder : 1tsp

Turmeric powder :1/2 tsp

Green chilly : 4 or 5

Kudampuli / cocum : 3 pieces

Curry leaves : few Coconut oil 1 tbsp

Salt as req

Method :

Clean fish well. Soak kudampuli in warm water for about 10 to 15 minutes.

Crush coconut along with 2 green chillies ,onions , turmeric powder,  and red chilly powder.

In a clay pot mix fish with the crushed coconut mixture , remaining 2 or 3 green chillies, thinly sliced ginger  salt and curry leaves.

Now add soaked kudampuli along with  1/2 cup of water and cook on a medium flame.When it starts boiling lower the flame,cover with a lid and cook till the fish is done and the mixture is almost dry. 

Add 1 tbsp coconut oil and few curry leaves on top and switch off the flame. 

Keep it covered for atleast 10minutes before serving. 

Enjoy with  rice .

Veloori Fry

Ingredients:
Veloori (white sardines) : 1/2 kg
Chilly powder :2 tbsp
Turmeric powder : 1/2 tsp
Pepper powder : 1tsp
Salt as req
Vinegar :1tbsp
Oil as needed  for deep fry
Curry leaves : few

 Method :
Make a smooth paste with chilly powder, pepper powder, turmeric powder , salt and vinegar. Add few drops of water if the paste is too thick.
Clean veloori and coat with the masla paste . After half an hour heat oil in a pan , add few curry leaves and  deep fry the fish  depending on how much crispy you want it to be..
Enjoy with steamed rice and curry !

Fish Molee

Ingredients :
Fish :1/2 kg (preferably king fish )
Onion : 2 (sliced )
Ginger : 1tbsp( chopped )
Garlic :1tbsp(chopped )
Green chilly :3-4
Tomato : 2
Turmeric powder : 1/4 tsp
Pepper powder : 1/2 tsp
Thin coconut milk : 2cup
Thick coconut milk : 1 cup
Salt  to taste
Curry leaves.
Oil  as req

For marination:
Pepper powder :1/2 tsp
Turmeric powder :1/2 tsp
Lemon juice : 1tsp
Salt : as needed.
Method:
Clean and cut fish into medium size pieces.
Marinate the fish pieces with the ingredients listed under marination and keep them for 30 minutes.
Heat oil in a pan and shallow fry the fish pieces lightly.
 Heat oil in a pan and saute onions, ginger , garlic and green chillies& few curry leaves.
When they turn  soft  add turmeric powder, salt and pepper powder.Mix well.
Add thin coconut milk and chopped tomatoes.
Add fried fish pieces .cover and cook till the fish is done on a medium heat.
Add thick coconut milk and curry leaves. Keep it on a low flame stirring in between and remove from fire before it starts to boil.
Enjoy with Appam or Bread !

Sardine/Mathi Fry

How to make sardine fry :
Clean and make gashes on both sides of  sardines.If you are frying  10 to 12 sardines, take 1/4 tsp turmeric powder, 1.5 tsp pepper powder , 1tbsp chily powder and salt  (to taste ) and make a paste in 1 tsp of oil. Marinate the fish with this paste for around 30 minutes.
Heat oil in a frying pan and fry the fish on medium flame , turning them  to both sides in between and in no time the fish fry will be ready for you .

Red FishCurry

Ingredients :
Fish* :1/2 kg
Green chilly :2
Onion* :1
Ginger : 1' piece
Kashmiri chilly : 2tbsp
Chilly powder :1tsp
Corriander powder :1tsp
Turmeric powder :1/2tsp
kudampuli / kokum : 4 pieces
Curry leaves : a handful
Coconut Oil :2tbs
Salt to taste

Method:
Clean and cut fish into medium size pieces.
Wash kudampuli and soak in  a cup of hot water and set aside.
Make a paste with all the powders listed above.
Crush onion  along with green chilly and ginger.
Heat oil in a clay pot and saute the crushed onion mixture till the raw smell leaves and turns to a light brown colour.Add few curry leaves also.
Reduce the flame and add the paste , enough salt and stir well.
Add kudampuli along with water . Add one more cup of water and combine well.
Boil on a high flame till the gravy is thick.When the gravy is thick add one more cup of water and bring to boil.
Now add the fish pieces , cover with a lid and cook on a low flame ..
When the gravy is thick enough , add few more curry leaves and a tsp of oil and switch off the flame.

* you can use any fish of your choice*
*Instead of onion you can add shallots also *

Fish Roast

Every time I make fish fry at home my son will request me to add a few fried onions on top. Thats how the idea of  Fish roast  popped up in my mind.  More tasty and he can have the flavour of fried onions as well. The method of preparation is almost like the way we do for chicken roast ..Ginger, garlic, chilly...same powders....   Fenugreek powder is the only additional spice I 've added. But I  can assure you it tastes superb !!

 How to prepare fish roast :
Clean 500 gms of King fish and cut into medium size pieces. Mix 1/2 tsp turmeric powder,1/2tsp chilly powder, 1/2tsp corriander powder, 1/4 tsp fenugreek powder , and salt  with 1 tbsp lime juice and marinate the fish pieces for 30 minutes.After 30 minutes slightly fry them on medium heat and keep aside.


Heat 2 tbsp oil in a pan and fry 3 sliced onions , 1tbsp minced garlic. 1tbsp minced ginger, 2 chopped green chillies,& few curry leaves  till the onions turn to brown .Now add 1tsp pepper powder, 1tsp chilly powder, 1tsp corriander powder, little more salt and saute till the raw smell goes.Add  2 chopped tomatoes and stir for sometime . Now add the fried fish pieces and coat the masala well. Sprinkle few corriander leaves and cover the pan with a lid and continue cooking on a low fire for another five minutes .
Serve with Rice or Roti...

Katla fish shallow fried

Ingredients:
Katla fish :500gm
Garlic    : 6 cloves
Ginger : 1" piece
Corriander  leaves : small bunch
Mint leaves  :  small bunch
Green chilly : 6
Pepper powder  : 1 tsp
Turmeric powder :1tsp
Salt to taste
Oil   :  2 tbsp

Method:
Clean the fish and cut them into thin slices and keep aside.
Grind all other  ingredients well  and marinate the fish pieces in the  ground masala for 30 minutes.
Heat oil in a pan and shallow fry the fish pieces on a low fire till the masala get dry and well coated on both sides.

karimeen /pearl spot Pollichathu

Meen pollichathu is an authentic kerala dish.karimeen /Pearl-spot is the fish usually used in this recipe.The fish is first fried ,then wrapped in banana leaf along with special masala  and grilled /steamed again in a tawa or wok .

Ingredients:

Banana leaf - as required

karimeen - 4  (medium size)

For the marinade you need,

1. Chilli powder - 1 1/2 tsp

2. Lemon juice - 3 tsp

3. Salt - as required

4. Turmeric powder - 1/4 tsp

5. Ginger and garlic paste - 2 tsp

. Oil - 1 tbsp for frying

Step 1: Frying the fish

Clean the fish and make gashes all over.Mix all the marinade ingredients together and apply on the fish. keep it for 1hour so that the marinade can penetrate deep inside the fish.

heat oil in a pan and fry the fish lightly. keep them aside.

Now for the gravy /masala you need

1.Onion - 4 chopped

2.Tomato - 2chopped

3. Green chilly - 4 slit lengthwis

4.Ginger  - 1tbspchopped

5. Garlic -1tbsp chopped

6. curry leaves - a hand ful

7. Corriander powder  - 1tbsp

8. Chilly powder - 1tsp

9.Pepper powder - 1tsp

10. Turmeric powder-1/2tsp

11.Tamarind juice  -1tbp

12. Salt to taste

For seasonig:

Oil - 1tbsp

mustard -1tsp

dry red chilly -1

curry leaves

Step 2 : preparation of gravy/ masala

Heat oil in a pan, add mustard and when they crackle add redchilly and curry leaves.

Now add onions and fry till light brown and add chopped tomato, green chilly,chopped ginger and garlic and fry for a minute.

Add all other powders and stir well  till the raw smell goes.

Add tamarind juice and mix well.At this stage you can add  some water and boil till the spices are cooked well and starts leaving oil on top..

Now the gravy will be thick enough to coat on the fish .

Step 3: Wrapping in banana leaf

Make cuttings of the banana leaf according to the size of the fish  and grease with oil.

Now put 1 tbsp of masala on the leaf , and place a fish on it. Again add 1 tbsp masala on top of the fish and spread it well with the spoon.

Close the leaf from two sides and again the other 2 sides.Seal with a tooth pick or with the fiber from the banana leaf or from the plantain stem .. This is to avoid leaking while grilling the fish.

Step 4:grilling the fish.

Heat a pan add little oil and place the fish wrapped in banana leaf  carefully.

Keep them on a low flame till the leaf  turn to a brown colour and starts spreading the aroma of the leaf.Repeat this for the other side also.If you want you can cover with a lid while grilling.

Now you can transfer them to a serving plate .when you open the leaf you can see the masala nicely infused with the fish which gives an awsome taste!

Fish Tikka

Ingredients:

Seer fish / Ney meen  - 250 grm  (deboned )

chilly powder -1tsp

pepper powder 1 tsp

turmeic powder - 1/2 tsp

ginger garlic paste- 2 tbsp

garam masala  - 1tsp

jeera powder -1tsp

corriander powder -1tbsp

green chilly -1

mint leaves  - a handful

corriander leaves - a handful

yogurt  4tbsp

lemon juice - 1tbsp

oil  -3tsp

salt to taste.

Method:

 Wash and cut fish into thick medium sized pieces.

Grind together mint leaves ,corriander leaves and green chilly to a paste.

Mix all dry ingredients in a bowl (Turmeric powder, Red chilli powder, Coriander powder, Garam masala powder ,jeera powder, pepper powder and salt), then add ginger garlic paste, lemon juice, yogurt and the ground paste.

Mix well untill you get a thick batter. Now add the fish and toss to coat the masala evenly. Let this mixture marinate for for few hours, atleast 1/2 hour.

Take a baking tray and line up by placing them leaving little gap between each piece. Drizzle little oil over the top. Preheat oven to 400F and bake for 10 minutes, then remove and turn the fish pieces. Bake again for 10 more minutes.

Finally set the oven to broil and place the baking sheet on top rack to make them crispy and darken the colour. This should take only a couple of minutes, don't not leave it for more than 2 minutes, it will burn the fish pieces. This step is included just to add that extra touch to the dish, that includes nice dark brown colour on the sides and crispy edges.

 Garnish with coriander leaves and serve with lemon wedges and mint chutney.

Kozhuva / Anchovy Fry

Kozhuva / Anchovy is a small fish but very healthy  nutritious and tasty.you dont have to add more spices as this will destroy the the real flavour of the fish .

Ingredients
Kozhuva / Anchovy  500gm
Chilly powder-2 to 3 tbsp
Turmeric powder-2tsp
Vinegar-15ml
Salt-to taste
Coconut oil-200 ml or as required

Method :
Clean and make slits on the fish. Make a paste of the chilly powder, turmeric powder, salt and vinegar. Apply the paste on the kozhuva and keep it aside for two hours for the fish to absorb the marinade well. Deep fry it in oil by putting one by one into it or (you can shallow fry also)  and serve hot. This is quick and easy to make and can be served as a delectable snack!

Pomfret / Avoli Fry

Ingredients:

Fish ( Avoli / pomfret )  -  2

Small onions (Kunjulli) - 4 nos

Garlic pods - 3 nos

Ginger – 1 small piece

Green chillies - 2 nos

Pepper powder – 1 tsp

Red chilly powder - 2 tbsp

Turmeric powder – 1 tsp

Curry leaves

vinegar    1tbsp

Salt - As reqd

Coconut oil for frying

Onion and tomato slices for garnishing

 

Method:

1)Clean  and Wash the fish  in running water and cut into thin slices.

2)Grind together small onions, garlic, ginger, green chillies, pepper powder, chilly powder, turmeric powder and salt into a thick paste and mix in vinegar.

3)Marinate the fish pieces with the above paste and curry leaves for 30 mins.

4)Heat oil in a pan and fry them on a low flame.

5) flip them in between carefully and fry till crisp.

5)Garnish with onion and tomato slices and serve hot.

~Chilly Fish~

Igredients:

500 gms  Seer fish  ( cut into 1/2 inch boneless squares)
For the marinade
1tsp ginger paste
1tsp garlic paste
1tbsp soya sauce
1/4 tsp pepper powder
salt to taste

Ingredients for stir frying :
2 tbsp garlic chopped
5 green chillies chopped 
1 capsicum chopped
1tbsp celery chopped
1tbsp spring onion chopped
1/2 tsp pepper powder
1 onion  diced or chopped
oil for deep frying

Method :

1.Marinate the fish pieces with the marinade ingredients for 4  to 5hrs .
2. remove the fish pieces from the marinade ,keeping the excess marinade aside and deep fry in hot oil till brown and keep aside.
3. remove all but 4 tbsp oil and stir fry  onion ,garlic, green chillies, spring onion, celery and capsicum.
4. Add the fried fish pieces ,pepper powder, and reserved marinade and mix well.
5. when it boils remove from fire .if necessary, add salt to taste and little soya sauce. Serve hot.

Fish curry ~ Taste of Kochi ~

Ingredients:

5 to 6 slices of cleaned seer fish

6 to 8 small onions

1' piece ginger

2 green chilly

1 spring curry leaves

1 tsp red chilly powder

1 tsp kashmiri chilly powder

1 tbsp corriander powder

1/4 tsp turmeric powder

1 lemon size tamarind

2 cups thin cocconut milk

1/4 cup thick coconut milk

2 tbsp coconut oil

salt to taste.

method:

1. crush small onions, ginger and green chillies.

2. heat oil in a pan and saute them till brown and add chilly powder, corriander powder, turmeric powder and combine well.

3. Add tamarind juice , thin coconut milk and fish pieces. cover with a lid and allow to cook in a medium heat .swirl the cooking vessel once in a while ; avoid stirring as you may end up breaking the fish pieces.

4. when almost done,add the thick coconut milk and adjust the salt and let it cook on a low flame without the lid for5 to 10 minutes until a thin coating of oil forms on top and now add few curry leaves and switch off the stove.

5. serve hot with rice.

Fish Cutlet

Ingredients:-Fish - 1/4 kg(u can use any fish wiithout bones.)
Potato - 2

Onion chopped - 1 cup

Ginger&Garlic thinly sliced-1 tsp each

Green chillies chopped - 2 nos

Pepper powder - 1tsp

Garam Masala - 1 tsp
Corriander leaves - a bunch.

Egg - 2

Bread Crumbs

Salt to taste

Oil for frying

Method:-Clean and cut the fish.Cook it with 1/2 tsp of pepper powder and salt. Shred the fish using a fork or your hands Drain the excess water.Cook the potatoes until they are tender ,mash it and keep it asideHeat oil in a pan and add chopped onions,ginger& garlic,greenchillies and saute it till they are soft Add cooked fish ,pepper powder ,garam masala,chopped corriander leaves and fry it for a minute.Add salt and sauté it well for a minute.remove from fire and let it cool.Then Add mashed potatoes and mix it well with your hand .Make small balls in round, or oval shape , with your hand.Dip this balls in beaten egg and roll it in bread crumbs.Deep fry it and drain it in paper towel.Serve warm with Onion salad and tomato sauce.

Ayala /Mackerel Curry

Ingredients:

Fish (ayila, mackerel )–1/2 kg

Coconut - 2cup

Small onions - 10

Green chilly – 2

Ginger - 1inch piece

Curry leaves -few

Turmeric powder - 1 tsp

Chilly powder - 1 tbsp

Fenugreek seed -1/4 tsp

Corriander powder - 1 tbsp

Red chilly - 2

Turmerind - a lemon size

Coconut oil - 5 tsp

Method :

1. Clean the fish and cut each into 3 pieces and marinate with little salt and turmeric powder for 10 minutes..

2. Soak turmerind in half cup water.

3. chop small onions and slit green chillies lengthwise.

4. Grind coconut , turmeric powder, ginger ,red chilly powder,coriander powder and fenugreek seed into a fine paste.

5. Pour the ground coconut mixture into a fish bowl and add turmeric juice( don’t forge to strain) and enough water . bring to boil.

6. add the cut fish pieces and green chillies .cook till the oil comes on top.

7. Remove from fire.

8. Heat oil in a pan , fry small onions and red chilly till brown

9.Add this along with fresh curry leaves on top of the fish curry .

10. serve hot with rice.

Fish Biriyani

Ghee - 2 tbs

Cardamom(Elakka) - 4 nos
Cinnamon(Karugapatta) - 4 sticks
Cloves(Grambu) - 4 nos
Black Peppercorns - 4 nosOnion(sliced) - 1/2 cup
Basmati rice - 3 cups
Boiled water - 6 cupsSalt - 2 tsp

For fish masala:

King fish or seer fish - 1/2 kg
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt - 1 tsp
Oil - 1 cupOnion(sliced) - 3 nos
Ginger-garlic-green chillies paste - 2 tbspTomatoe(chopped) - 1 no
Garam masala powder - 1 tsp
Curd - 1 tbsp
Thick coconut milk - 1/4 cup
Coriander leaves(chopped) - 1 cupMint leaves(chopped) - 2tbsp
Ghee - 2 tbsp

For garnishing:
Cashew nuts(roasted)
Raisins(Onakka munthiri)(roasted)

Preparation Method of Fish Biriyani Recipe

For preparing rice:1)Heat ghee in a pan.
2)Add cardamom, cinnamon, cloves and black peppercorns. Stir them.
3)Add onions and fry for 5 min.
4)Add rice and stir for 5 min.
5)Pour boiled water along with salt and cook till it done

For making fish masala:
1)Marinate fish pieces with chilly powder, turmeric powder and salt
for 1 hour.
2)Fry the marinated fish pieces in oil.
3)Heat the same oil used to fry the fish in a pan.
4)Add sliced onions and fry on a low flame, till it becomes slightly brown.
5)On medium flame, add ginger-garlic-green chilly paste and tomato.
6)Stir it for 6 min.
7)Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it for 5 min.
8)Add fried fish pieces and reduce the flame.
9)Cook till it starts to boil.

For making fish biriyani:
1)Take a deepbottom vessel and layer rice and fish masala.

2)Pour 2 tbsp of ghee and tightly cover with a lid.
3)Keep it on a very low flame for 10 min.
4)Garnish with roasted nuts and raisins.

:- We can use fish with not much bones like tuna, salmon, akoli.........etc, but it will be tastier when we use king fish.
:- Pour 2tsp of pineapple essence or some small pieces of pineapple before putting the lid on.it will give a very nice smell

കരിമീന്‍ഫ്രൈ

incredients:
karimeen ( pearl fish)cleaned and gashed - 4
Red chilly paste or dry chillies - 10 gm
Turmeric powder - 1/2
coriander powder - 10 gm
Garlic -5 flakes
Ginger paste - 10 gm
Lemon juice - 1 no
Pepper - 1/2 spoon

Small red onion - 5 or 6Salt - As reqd

Curry leaves - 1 sprig
Oil

Method:
Make deep slits on either side and smear some lime juice and keep aside for some time. Mix all the ingredients, except oil, and marinate the fish in this mixture for an hour and refrigerate.Heat some oil in the skillet and shallow fry the fish on both sides. Decorate with lemon and onion rings.The karimeen fry is ready to serve.