Kerala Fish Curry

Ingredients:
400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste




How to make kerala fish curry:

1. Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.

2. Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.

3. Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.

4. Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.

5. Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.

6. Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.

7. Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Bengali Fish Curry

Ingredients:
2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)


How to make bengali fish curry

1. Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.

2. Keep aside for 30 minutes.

3. Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.

4. Take off and keep aside.

5. Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.

6. Mix in cut onion and stir fry until slightly brown in colour.

7. Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.

8. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.

9. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.

Take off and decorate with cut green coriander leaves.

Malabar Chemmeen Curry (Prawns) recipe

Description
A scrumptios prawn curry cooked in a clay pot.


Ingredients


1 kg cleaned and deveined prawns
1/4 cup oil
1 TBS ginger(julienne,long slices)
1 TBS garlic (paste)
2 serrano chillies (long slices)
1 TBS chilli powder
1/2 tsp turmeric powder
2 tomatoes (diced)
1 cup coconut milk(1st press set aside)
1-1/2 cup coconut milk (2nd &3rd press)
2 shallot's (diced)
Salt (to taste)
1/2 tsp ground black pepper
1/2 tsp mustard seeds
1/2 tsp shallots
Curry leaves for garnish


Preparation

Mix the prawns,turmeric,garlic together and set aside for 30min. In a clay pot if available or saute pan heat the oil, saute the shallots, ginger, green chillies for about 10min until oil seperates. Add the chilli powder and saute for a few more minutes add diced tomatoes and then the prawns and 2nd and 3rd pressed milk (or half a can of coconut milk if fresh cannot be obtained)Cook the prawns for about 20-30min until the prawns turn a bright pink color and are not rubbery. Set aside. In a skillet fry some mustard seeds then add 1 tsp shallot and curry leaves. Pour onto curry and serve hot with rice or parotas.

Tips
Do not overcook the prawns, they will become rubbery.

Fish varutharacha curry

Description
An every day fish curry made from small fish like mackerel, sardines and other sea fish


Ingredients


Mackerel or sardine - 1/2kg
Small onions - 100gm
Ginger - 1 inch
Garlic - 6 cloves
Coconut - 1 cup
Tamarind 3 pieces or 1 lemon size
Chilli powder - 2tbsp
Coriander powder - 3tbsp
Pepper powder- 1tsp
Fenugreek powder - 1tsp
Coconut oil - 1Tbsp
Salt
Curry leaves.


Preparation

Cut the fish into small pieces of 1 inch thickness. Soak the tamarind in water. Marinate the fish with turmeric and salt and keep aside. Take a pan and add 1 tsp coconut oil. Add the scraped coconut and fry. When it is dry add the small onions and continue to fry. Fry till the coconut has a dark brown color. Take care not to burn it. Add the chilli and coriander powder and fry some more. Turn off the stove and add the garlic and ginger. Allow the mixture to cool. Grind to a fine paste in a mixie with water. Take a vessel, add the paste, tamarind and water. Bring to boil on a high flame. Add salt. Reduce the flame and add the fish pieces. Cook covered. After 5minutes add the pepper powder and cook uncovered on high flame for 3 minutes. Reduce the flame and add 1 tbsp of coconut oil and the curry leaves. Give the vessel a turn and off the flame. Add the fenugreek powder, and keep covered on the ot stove for 10 minutes. Give the vessel a shake after that and keep covered.

Tips
1. Do not stir the curry with a spoon as the fish pieces will break. Just give the vessel a twist.
2. The curry has to sit in the prepared vessel for at least 45 minutes for the spices to combine.

Kerala Fish Fry

Description : Meen Varutha


Ingredients


Fish - 1/2 Kg (King Fish or any other good fish)
Red Chilli Powder - 5 tea spoons
Turmeric Powder - 2 pinch
Ginger - 1 small piece
Black Pepper - 8 to 10
Vinegar - 1 tea spoon
Salt, Oil


Preparation
1. Clean and drain the fish properly. If it is a full flat fish, then slice into pieces.


2. Make a fine paste of ginger and pepper, mix with the chilli powder, turmeric powder, salt and vinegar. Add few teaspoons of water to make a thick, smooth paste.


3. Apply this mix on both sides of the fish slices as a very thin layer. 


4. Keep aside for 30-45 minutes.


5. Deep fry the fish pieces on either side until golden brown. Drain the oil.


Tips
Serve it with Lime and Onion slices.

Chicken Soup

INGREDIENTS

• 1 TBSP OLIVE OIL
• 1 WHOLE CHICKEN, BREASTS REMOVED
• 2 ONIONS
• 2 QT. BOILING WATER
• 2 BAY LEAVES
• 1 LG. CARROT
• 1 CELERY STALK
• ½ TSP. DRIED THYME
• ¼ C. FRESH PARSLEY LEAVES
• SALT AND GROUND PEPPER (TO TASTE)

GETTING STARTED


Dice onions
Peel carrot and cut into ¼ in. pieces.
Cut celery into ½ in. pieces.
Mince Parsley leaves.
Cut breasts from chicken and set aside
Cut remaining chicken into small pieces, and set aside


START COOKING
Heat oil in large soup pot, or large sauce pan. Once oil is heated place chicken breasts in the pot, and sauté until light brown, roughly 5 minutes. Remove chicken, and set aside.


Add half of the diced onions into the pot and sauté until onions appear to be clear, 4-5 minutes. Take onions from pot and set aside.The remaining part of the chicken needs to be cut into small pieces, and cooked for 8-10 minutes, or until the pinkness had subsided.


Place onions back into the pot, cover and cook on low heat for 20 minutes.


Add boiling water, chicken breasts, 2tsp. salt and bay leaves. Stir, and cover, simmer for 20 minutes or until chicken breasts are cooked all the way through.


Carefully remove chicken breasts from broth, and set aside.Skim the fat from the broth, and set aside


Be sure to reserve 2TBSP of fat for the veggies.


Sauté reserved fat with remaining onions, celery, and carrots, sauté for 5 minutes.


Remove bones and skin from chicken breasts


Shred chicken and add to the pot.


Add thyme and remaining broth


Simmer until veggies are tender


Use salt and pepper to season


Garnish with parsley


Serve