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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Fresh Tuna in roasted coconut gravy (varutharacha choora meen curry)

Ingredients

500 gm Tuna /choora sliced (fresh; not canned tuna)
1 piece of ginger sliced
1 green chilly slitted lengthwise
1/4 tsp mustard seeds
1/2 cup water
2 pieces of Coccum/kudampuli (depends on the sourness)
2 sprig curry leaves
4 tsp coconut oil
1 tomato sliced roundwise

To roast and grind

1 tsp  coconut oil
1/4 tsp fenugreek seeds
1 cup grated coconut
2 tsp chilly powder (or up to ur spice tolerance)
3 tsp coriander powder
3 shallots sliced
3 tbsp water





Method

Clean and wash the tuna slices
Heat coconut oil in a pan and splutter fenugreek seeds and add grated coconut. Roast till it turns brown.
Turn off the flame and add spices under to roast and grind..
Mix well in low heat till you the roasted aroma.Add the shallots .Now switch off the stove and mix the shallots well with spices and coconut.( the shallot don't have to be roasted.Just to mix)
Allow the mixture to cool and grind it with little water.
Heat a kadai/deep pot and pour coconut oil.
Splutter the mustard seeds and add ginger and green chilly. Sauté for one minute.
Pour the coconut paste into this along with little water.
Sauté well till the raw smell goes.
Now add half cup water and coccum/kudampuli.Drop curry leaves and bring to boil.
Add tuna slices and salt.Simmer.
Add the sliced tomatoes over the top.Close with a lid and reduce the heat .The fish is sure to release some water.You dont have add more water as it is thick gravy based curry .Let it cook till the gravy thickens and oil floats over the top.
Check the seasoning.Serve hot with rice or kappa(tapioca ).

Grilled Kingfish !!

500  grams of thick slices of king fish cleaned 1  tablespoon  lemon juice salt to taste Grind to a fine paste: 1  tablespoon red chilli powder ½  teaspoon black pepper powder ½  teaspoon turmeric powder ½  teaspoon cumin seeds ½  teaspoon coriander seeds 1  small onion chopped 2  teaspoon garlic chopped 2  teaspoon ginger chopped 4  curry leaves salt to taste water to grind as required Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes. Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour. Turn on  the grill on high for 10 min then turn down to medium and  Place the marinated fish slices in it. Pour a little oil around each fish slice with a teaspoon and let it cook on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side. Serve hot with stir fried veggies or any salsa of your choice. Note: Any firm fish can be used instead of king fish.            If u dont want to use oil ,you can omit pouring oil while grilling .            If you dont have a grill ,you can use a griddle instead and fry it on stove top. But it needs more oil to fry on griddle .

Baked Salmon !!

Salmon is considered to be healthful due to the fish's high protein, high omega -3 fatty acids, and high vitamin D content. One of most delicious fish I ever tasted. 

Salmons are versatile, oil-rich fish with varying flavours and textures. It can be grilled, baked, pan-fried, deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Here is an oven baked salmon recipe.


Ingredients: 


2 garlic cloves, minced

6 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon black pepper powder (freshly grounded)

1 tablespoon lemon juice

1 tablespoon fresh parsley chopped

2 salmon fillets

Directions:

In a bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.

Place salmon fillets in a medium glass baking dish, and cover with the marinade.

Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal.

Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Then turn the grill to the high and grill it for 2 -3 min for a beautiful golden brown colour .

Serve hot with stir fried vegetables of your choice and avocado dip :)

Happy Cooking !! 

with love 

Prasi

recipe source : food.com