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Showing posts with label aavoli. Show all posts
Showing posts with label aavoli. Show all posts

Tuesday, May 20, 2014

Mulakum Malliyum varutharacha meen curry



INGREDIENTS:
  • Fish - Pomfret or Pompano –  500gm or 1 lb
  • Sliced Shallots –  6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(fish tamarind)- 4nos
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves
PREPARATION METHOD:
  • Heat 2 tsp oil in a pan.
  • Add shallots / onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add chili powder and coriander powder and sauté for a minute.
  • Add fish tamarind (kudampuli), turmeric powder, salt and little water, let it to boil.
  • When the gravy gets thick, add the cleaned fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder, curry leaves and remaining coconut oil.


Recommended Combination: Serve hot with Rice, Chappathi, Bread, Kappa / Chakka Puzhukku

Monday, January 2, 2012

Thenga varutharacha Meen Curry / Fish Curry in fried Coconut paste



Roasted Coconut paste will give a distinct taste to Fish curry. We have used Pomfret (Aavoli) to prepare this fish curry.

INGREDIENTS:

  • Fish - Pomfret (Aavoli) – 500gm or 1 lb
  • Sliced Shallots – 6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(Fish Tamarind)- 4nos
  • Grated Coconut- ½ cup
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves

PREPARATION METHOD:

  • Heat 1 tsp of oil in a pan, add grated coconut and saute till golden brown.
  • Add chilly powder and corriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Heat 1 tsp oil in a pan.
  • Add shallots/ onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add coconut paste, water, salt, kudam puli and turmeric powder and allow to boil.
  • When the gravy gets thick, add the fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder , curry leaves and remaining Coconut Oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread



Monday, March 22, 2010

Aavoli Varuthathu / Pomfret / Butter fish Fry


Butterfish or Pomfret is popularly known as Aavoli in Kerala. It is marinated and fried in oil to make a tasty fry dish.

INGREDIENTS:
  • Butter Fish/ Avoli - 5 nos
  • Turmeric powder - ½ tsp
  • Chilly powder - 1 tbsp
  • Garlic pods -2 - 3 nos
  • Ginger - A small piece
  • Shallots - 2
  • Pepper powder - 1/4 tsp
  • Curry leaves
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean the Fish and make diagonal slits through the fish .
  • Grind the chilly powder, turmeric powder,garlic, ginger, shallot, pepper powder, curry leaves and salt.
  • Marinate the fish with the mix and keep aside for 20 minutes.
  • Fry the fish on both sides over a low fire.
Recommended Combination: Serve hot with Rice.