Kerala Fish Fry | Meen Varuthathu

Kerala Fish Fry | Meen Varuthathu | മീന്‍ വറുത്തത് 

INGREDIENTS :

1. King fish steaks – 4-5 of medium size
2. Ginger & garlic paste – 1- 1 1/2 tsp each
3.   Kashmiri chilly powder – 1 – 1 1/2 tsp
4.  Turmeric powder – 1/4 tsp
5.  Whole pepper – 1/4- 1/2 tsp
6.  Lime juice – 1-2 tsp
7. Salt
8. Coconut oil

INSTRUCTIONS:

• Apply little salt and lime juice on the fish pieces and wash it with water. 
• Drain the water. 
• Grind together number 2,3,4,5,6,7  ingredients into a fine paste adding a little water. 
• Make gashes in the fish pieces and marinate the pieces with the ground paste. 
• Keep the marinated fish for half an hour. 
• Heat oil in a pan and shallow fry the fish pieces.
• Serve with onion rings and a slice of lime.

NOTES : 

• Please adjust the quantity of spices to suit your taste. 
• The ground paste should not be watery (1/2 – 1 tsp of water is enough while grinding the masala). 
• Also you can add some fresh curry leaves while frying the fish pieces. 
• You can use the same masala for any kind of fish.

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NADAN NJANDU ROAST / KERALA STYLE SPICY CRAB ROAST

NADAN NJANDU ROAST / KERALA STYLE SPICY CRAB ROAST

INGREDIENTS:

1. Crab-cleaned- 250 gms
2. Onion-sliced- 1 cup( 2 small)
3. Green chilies-cut vertically- 1 no( or to taste)
4. Curry leaves- 2 sprigs
5. Tomato-chopped- 1/2 cup(1 medium)
6. Thick coconut milk- 1/4 cup
7. Water- as required
8. Salt- to taste
9. Oil- as required

FOR MASALA PASTE:

1. Ginger- 1/2 " piece
2. Garlic- 2 cloves
3. Shallots- 4 to 5 nos
4. Kashmiri chili powder- 3/4 to 1 tbsp(See notes)
5. Coriander powder- 1.5 tsp
6. Turmeric powder- 1/2 tsp
7. Black pepper powder- 1/4 to 1/2 tsp( see notes)
8. Garam masala powder- 1/2 tsp
9. Water- as required

INSTRUCTIONS:

• Grind together all the ingredients listed under 'For masala paste' to form a thick paste.Keep aside.
• Heat oil in a pan and add onion,green chilies and curry leaves.Saute until it turns golden brown ,on a medium low flame.
• Add the masala paste and cook over a medium low flame,stirring continuously, for 4 to 5 minutes or until oil separates.
• Add finely chopped tomato and cook until it turns soft and oil separates.Add salt to taste.
• Add crab , 1/2 cup water ( or more if required) and mix well.Cover and cook until it is done.Uncover and cook until gravy turns thick.
• Add coconut milk and mix well.Cook for 4 to 5 minutes or until the gravy coats the crab pieces.
• Add more curry leaves ,if desired.

Serve with rice or chapathi.

NOTES:

• For best results use homemade garam masala.

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KALLUMMEKKAYA VARUTHATHU | KERALA MUSSELS FRY

KALLUMMEKKAYA VARUTHATHU | KERALA MUSSELS FRY

Spicy Kerala style Mussels /Kallummekkaya fry.

TIME:

Prep Time: 20 minutes

Cook time: 20 minutes

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.

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KAKKA IRACHI THORAN |  CLAMS STIR-FRY WITH COCONUT

Kerala style clams stir-fry with coconut.

TIME : 

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.

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KARIMEEN CURRY

Kerala Karimeen Curry Recipe

 Ingredients 

1. Karimeen/pearl spot - 2 nos
2. Fenugreek seeds-1/4 tsp
3. Curry leaves- 1 sprig or more
4. Ginger-chopped- 1" piece
5. Garlic-chopped- 2 large cloves
6. Green chilies-sliced-2 nos( or to taste)
7. Shallots sliced- 10 nos
8. Onion -sliced- 2 medium sized
9. Kashmiri chili powder-2 to 3 tsp(or to taste)
10. Coriander powder- 1 tbsp
11. Turmeric powder-1/2 tsp
12. Black pepper powder-1/2 tsp
13. Water-1/8 cup + more as required
14. Tomato- sliced- 1 large
15. Kokum/fish tamarind/kudampuli-2 small pieces
16. Thin coconut milk-1 cups
17. Thick coconut milk-1/2 cup
18. Salt to taste

For marination

1. Kashmiri chili powder- 1 tsp
2. Black pepper powder-1/2 tsp
3. Coriander powder- 1 tsp
4. Turmeric powder-1/4 tsp
5. Water -as required
6. Salt to taste

Instructions

• Marinate fish with the ingredients listed under 'for marination'.Keep aside for about 10 to 15 minutes.
• Heat oil in a pan and shallow fry the fish until 3/4 th done,turning once in between.Transfer it onto a kitchen towel.
• In the same pan ( add more oil if required) add fenugreek seeds,saute for a few seconds.Add curry leaves,ginger and garlic ,saute till raw smell leaves.
• Now add green chilies ,shallots and onion,Saute till onion turns golden brown.
• Next add kashmiri chili powder,coriander powder,turmeric powder,black pepper powder and 1/8 cup water.Cook for about 2 minutes ,stirring well in between.
• Add tomato and cook until it turns mushy.( you can transfer this masala to clay pot/manchatti or continue cooking in the same pan)
• Next add thin coconut milk,about 1/4 cup water ,salt and kokum pieces.Bring it to a boil and add the fish pieces.
• Cook for for about 4 to 5 minutes.Add thick coconut milk,gently swirl the pan and bring it to just under a boil. Add more curry leaves ,if desired.

Serve with rice.

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