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.

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.

Sambar

Making time: 30 minutes (excluding pressure cooking time)


Ingredients (Serves : 4-5)


4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 brinjals
1 drumstick
100gms of chopped mixed vegetables, potato, peas, cauliflower, carrot
2-3 flakes garlic
salt to taste
2 tbsp. oil


Instructions


1. Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
2. Pressure cook till dal is done very soft. (Approx. 3 or 4 whistles)
3. Remove dal and beat with a whisk or churner till smooth.
4. Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
5. Chop the remaining onion and tomato to medium or fine pieces.
6. Heat oil, add seeds, curry leaves and allow to splutter.
7. Add onion, brinjal, pumpkin, tomato, drumstick, chopped vegetables and stir fry for 2-3 minutes.
8. Add paste, and cook for further 2 minutes.
9. Add dal and bring to a boil on high.
10. Add enough water to get sambar consistency.
11. Check and adjust masalas as required.
12. Simmer for 12-15 minutes on low, till the aroma exudes.
13. Add chopped coriander before serving.

Idly

Ingredients (Serves 5-6)


1. 3 cups parboiled rice (washed and soaked overnight)
2. 1 cup urad dal (washed and soaked overnight)
3. 1/2 tsp. soda bicarbonate
4. salt to taste


Instructions
1. Having soaked both rice and dal separately, wash well with plenty  of water.
2. Grind dal to a very fine paste.
3. Grind rice till fine grains are left (like very fine semolina).
4. Mix both rice and dal together after grinding.
5. Add soda bicarb and salt and beat well.
6. Add a little water if necessary.
7. The batter should be fairly thick.
8. Cover and keep aside for 7-8 hours, undisturbed.
9. To make idlies, do not beat the batter again.
10. Spoon batter onto an idli stand.
11. Heat water in idli cooker, and place stand in.
12. Steam for 5-7 minutes.
13. Insert a clean matchstick (back end) or a skewer.
14. The skewer should come out clean if the idlis are done.

Dosa

Making Time :


Soaking Time: 7-8 hours
Grinding: 30 minutes
Fermenting: 7-8 hours
Steaming: 7-8 minutes per round.
Makes: 25 Dosas


Ingredients (Serves 5-6) :


3 cups parboiled rice (washed and soaked overnight)
1 cup urad dal (washed and soaked overnight)
1/2 tsp. soda bicarbonate
salt to taste

1. Having soaked both rice and dal separately, wash well with plenty of water.

2. Grind dal to a very fine paste.

3. Grind rice till fine grains are left (like very fine semolina).

4. Mix both rice and dal together after grinding.

5. Add soda bicarb and salt and beat well.

6. Add a little water if necessary.

7. The batter should be fairly thick.

8. Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)

9. Beat the curds well.

10.Add to the batter, add more water if required.

11.The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.

12.Heat the iron griddle or non-stick tawa well.

13.Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

14.Pour a tsp. of ghee or oil over it.

15.Remove with spatula when crisp.

Rasam

Ingredients
Black Pepper Corns 2 Teaspoon
Cummin Seeds 2 Teaspoon
Lentils 1 Tablespoon
Dried Red Chillies 2 Piece
Asafoetida 1 Piece
Tamarind 1 Tablespoon
Mustard Seed 1 Teaspoon
Curry Leaves 5 Leaves
Oil 1 Tablespoon


Preparation Method

Toast the pepper, lentil, chillies, together in a pan till they become golden brown. Add cumin seeds and grind them together to a powder.

In a separate bowl, mix the tamarind paste (if not paste remove the pieces of taminind after 15 minutes in the water) in 4 cups of warm water. Add salt and Asafoetida, boil the water for a few minutes. Mix in the powder from above and boil for about 5 minutes.