King fish curry /nadan neymeen curry

Ingredients:

• King fish – 500g cut into medium pieces
• Mustard seeds – 1 tsp
• Small onion – 8-10
• Fenugreek seeds (uluva) – ¼ tsp
• Red chilli powder – 1 tsp
• Kashmiri chilli powder – 2 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 3 tsp
• Ginger garlic paste – 3 tsp
• Cocum (kudampuli) – 2-3 pieces
• Curry leaves – 6-8
• Water – 1 ½ cup
• Oil preferably coconut oil .
• Salt

 Method:

• Heat oil in a pan (preferably an earthen pot) and splutter mustard seeds.
• Add fenugreek seeds, curry leaves, and crushed small onions.
• When onion becomes soft add ginger garlic paste and cook for 4-5 min.
• Add red chilli, kashmiri chilli, turmeric and coriander powder to the pan and cook for 4-5 min.
• Add water and cocum to the pan and mix well.
• Once it start boiling add fish pieces and swirl the pan. Do not stir with spoon after adding fish pieces as it will break the fish.
• Keep the pan covered and cook in low flame till oil starts appearing on the top. It will take approx 15-20 min for this. By this time fish will be cooked and gravy will be thick.
• Keep the pan aside and pour 3 tbsp of oil over cooked dish. Keep the pan closed for 10 min.
• Fish curry tastes best after 3-4 hrs of preperation.
• Serve with kappa, rice etc. 
  
  
  
  
  
  
  

kappayum meenum !! /Mashed Tapioca & fish curry !!

Nothing beats the combo of kappa & a spicy fish curry. Kerala's own popular traditional food.The one and  only kerala dish DH never says "No" !! Its always my comfort food .




Ingredients:


Tapioca /Kappa : 2 medium

Green Chilli : 2

Turmeric powder :  1/4 tsp 

Curry leaves : a sprig 

Small onions /Shallots sliced : 4-5 

Garlic crushed: 4 cloves

Mustard seeds : 1/2 tsp

Cumin Seeds  : 1/2 tsp

Coconut oil : 1 tbsp

Grated coconut : 2 tbspn

Dried Red chillies : 3-4

Salt to taste




method: 

Peel and wash tapioca /kappa and chop into small cubes.

Pour enough water to the cleaned tapioca so that all the pieces will be immersed completely,cook uncovered and allow to boil.

When the water boils,remove and drain the water and again add the same amount of water, salt,turmeric powder and cook till it turns to very soft. and drain off excess water from cooked tapioca.

 Heat the coconut oil in the pan and crackle mustard seeds,cumin seeds,sliced shallots,green chilles, dried red chillies and curry leaves grated coconut and saute till shallots turns to translucent and coconut slightly fried.

Add the cooked tapioca and stir well and mash and adjust the salt.

 

Serve with fish curry and moru curry !!

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Sambar (southern kerala style) !!

sambaar is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.
it is a lentil based vegetable stew.Fresh curry leaves or coriander leaves may be added at the very end to enhance the flavor. Curry leaves in particular are an essential element of authentic sambar; their aroma and flavor provide sambar with a distinct and pleasant herbal essence.Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of sambaar.here is a version of southern kerala sambaar recipe.

Ingredients :

1/2 lime sized ball Tamarind
1 cup Toor Dal (can substitute masoor dal)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves
5 – 6shallots chopped
1/2 teaspoon mustard seeds
1/4 tsp asafoetida
1/2 teaspoon fenugreek seeds
1 large tomato
2-3 okra (lady’s finger /bhindi)
2 tablespoons sambar powder
1/4 cup chopped coriander leaves
1 cup of mixed vegetables (like green beans, chopped carrot,diced yam,diced ash gourd ,drumsticks,cubed potato ,cubed eggplant)

Directions:

Soak the tamarind in water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
Choose a heavy cooking pot. Wash and clean the dal and vegetables. Boil 2-3 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal and veggies are soft . If needed, add more water as it is boiling but do not let it get too watery. Or you can use a pressure cooker it will take about 5 minutes.
In a separate pan, heat to medium and pour in the oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes. Take out 1 tsp of this tempering for garnishing .then add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal and vegetables with asafoetida, tomato,bhindi and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with coriander leaves and tempering.
Serve with plain rice ,idli dosa etc..