Chilly Fish | Tasty Kerala Fish Curry

Chilly Fish | Tasty Kerala Fish Curry

Feel like having something Chinese for dinner on Sunday? Too lazy to go out? Don’t worry! Brush up your culinary skills, take out this recipe and try it out. Result – assured!

INGREDIENTS:

1. Fish (pomfret) - 1 kg

2. Chilly powder - 1 tsp
    Salt - 1 tsp
    Soya sauce  - 1 tbsp

3. Oil  - Enough to fry the fish

For The Sauce:

4. Garlic, ground with the peel - 10 pods
5. Onions (chopped) - 1 cup
6. Ginger (chopped) - 1 tsp
7. Dried red chillies (crushed) - 7
8. Flour  - 1 tsp
9. Tomato sauce - ½ cup
    Fish stock (made with the fish bones) - 1 cup

11. Capsicum (chopped) -  ½ cup
      Celery (chopped)  - ¼ cup

12. Black pepper powder  -1 tsp
     Salt - to taste
     Sugar  - 1 tsp

To Garnish:

• Cooked noodles or grated potatoes deep fried.

INSTRUCTIONS:

• Clean the fish pieces and marinate with the 2nd set of items. Keep aside for an hour.
• Heat the frying pan with oil and fry the fish pieces till they turn light brown and keep aside.
• Retain half of the oil in the pan and use it to sauté the garlic which is then kept aside.
• The same oil is then used for sautéing the onions along with the ginger.
• When the onions turn golden brown, add the dried red chillies, garlic and the flour.
• Now its time for the tomato sauce and fish stock to be added in.
• Take out a spoon each of capsicum and celery which we need a little later and add the remaining to the pan and allow to cook.
• Add your black pepper powder, salt and sugar and allow the sauce to cook well.
• Pour the rich warm sauce over the fish and garnish with the noodles or potatoes, celery and capsicum.

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KAPPA Puzhungiyathu with Mulaku Chammanthi | Boiled Tapioca With Green chilli Dip

KAPPA PUZHUNGIYATHU WITH MULAKU CHAMMANTHI | BOILED TAPIOCA WITH GREEN CHILLI DIP

TIME:

• Prep Time: 10 minutes
• Cook time: 15 minutes

INGREDIENTS:

For kappa puzhungiyathu /boiled tapioca :

1. Tapioca/yucca- 2 large
2. Salt-to taste
3. Water-as required

For Mulaku chammanthi / green chilli dip :

1. Green chilies- 10 nos( or to taste)
2. Shallots /onion ,chopped-1/2 cup
3. Coconut oil-2 to 3 tbsp
4. Salt-to taste

INSTRUCTIONS:

To prepare kappa puzhungiyathu /boiled tapioca :

Peel the tapioca and cut it into big pieces.Wash thoroughly until water runs clear.

In a large pan ,bring water to a boil,add tapioca and salt to taste.Cook for about 15 to 20 minutes or until it is tender.Drain and serve with the chutney.

To prepare Mulaku chammanthi / green chilli chutney/dip :

Crush together green chilies and shallots using a food processor or mortar and pestle.

Transfer this to a bowl ,add coconut oil and salt to taste.Mix well until combined.Serve with boiled tapioca.

NOTES:

• Adjust the quantity of green chilies according to your taste.
• For best result, use kanthari mulaku/bird's eye chilies for the chutney/dip

Try this Recipe and leave comments................

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