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Showing posts with label non-vegetarian recipes. Show all posts
Showing posts with label non-vegetarian recipes. Show all posts

Monday, January 9, 2012

Fish Curry in Tamarind Juice



Tamarind juice give a distinct taste to the fish curry. We can use King Fish (Neymeen) or Pomfret (Aavoli) to make this fish curry.

INGREDIENTS

  • Fish (King Fish or Pomfret) - 500g or 1lb
  • Chopped Ginger - 1 tsp
  • Green Chilies (slit) - 4 nos
  • Sliced Onion - 2 tbsp
  • Tamarind - A gooseberry sized ball
  • Tomato - 1 medium size
  • Coriander powder - 1 tbsp
  • Chilly powder - 1 tbsp
  • Turmeric powder - ¼ tsp
  • Fenugreek powder - a pinch
  • Coconut Oil - 1 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:

  • Clean and cut the fish into pieces.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tsp oil in a pan or chatti.
  • Add sliced onions and saute for a minute.
  • Add ginger, garlic, green chilly and saute well.
  • Add chilly powder and corriander powder into it and stir well till the raw smell goes.
  • Grind tomato to fine paste.
  • Add this paste into the pan. 
  • Add turmeric powder, salt and tamarind juice along with little water and allow to boil.
  • When it starts boiling, add the fish pieces and allow to cook.
  • When the fish is cooked well sprinkle fenugreek powder and remove the curry from fire .
  • Add curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Appam


Monday, March 22, 2010

Meen Curry / Fish Curry in Coconut milk.


The description for this item goes here.

INGREDIENTS:
  • Fish - 500g or 1lb
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Shallot(Sliced) -3 nos
  • Green chillies - 4 nos
  • Sliced Onion - ¼ Cup
  • Tamarind - A gooseberry sized ball
  • Tomato - 1 nos
  • Coriander powder - 1 tbsp
  • Chilly powder - 1 tbsp
  • Turmeric powder - ¼ tsp
  • Fenugreek powder - a pinch
  • Coconut milk - ½ cup
  • Coconut Oil - 2 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Clean and cut the fish into pieces.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tbsp oil in a pan or chatti.
  • Add sliced onions and Saute till it turns golden brown.
  • Add ginger, garlic, green chilly and saute well.
  • Grind tomato, chilly powder, coriander powder to fine paste.
  • Add this paste into the pan.
  • Add turmeric powder, salt and Tamarind juice along with water and allow to boil.
  • When it starts boiling, add the fish pieces and allow to cook.
  • When the fish is cooked well add coconut milk and remove from fire.
  • Heat remaining oil in a pan.
  • Add Sliced Shallot, fry it and add to the curry.
  • Add Curry leaves and sprinkle Fenugreek powder.
Recommended Combination: Serve hot with Rice, Chappathi, Appam

Salmon Curry



Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked in Coconut paste.

INGREDIENTS:
  • Salmon – 500gm or 1 lb
  • Shallots – 15 nos or 1 onion
  • Green Chilly(slit) - 4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Grated Coconut – 1 cup
  • Tamarind Syrup– 1tbsp
  • Tomato – 1 nos
  • Corriander powder – 2 tsp
  • Chilli powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder - ¼ tsp
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves

PREPARATION METHOD:
  • Grind the grated coconut, tomato, chilly powder, corriander powder and the 5 shallot to a fine paste.
  • Add tamarind juice and mix it with the paste.
  • Heat 2 tsp oil in a pan.
  • When the oil is hot add remaining chopped shallots/ onions, ginger, garlic and saute until the it turns transparent.
  • Add the grounded paste with water, salt and turmeric powder and allow to boil for 15 minutes.
  • 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.
  • Sprinkle fenugreek powder and add curry leaves and remaining coconut oil. 
Recommended Combination: Serve hot with Rice, Chappathi, Bread


Mathi Peera Pattichathu


It is a dry dish, a common fish dish in Kerala.
The main ingredients are Sardine, grated Coconut and chopped Onion with Kudampuli.

INGREDIENTS:
  • Sardine – 10 nos
  • Shallots/pearlonion – 10 nos
  • Green Chilly - 6 nos
  • Finely chopped Ginger- ½ tsp
  • Finely chopped Garlic- ½ tsp
  • Grated Coconut – 1 cup
  • Corriander powder – 1 tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Kudampuli - 2-3 pieces
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves -1 stem

PREPARATION METHOD:
  • Soak kudampuli in water.
  • Slice green chilly and pearl onion.
  • Cut the fish into small pieces.
  • Cook the fish along with salt, kudampuli and turmeric Powder in little water.
  • Cover the pan with a lid and allow to cook .
  • Mix the grated coconut, chilly powder, corriander powder, sliced green chilly, chopped ginger and garlic and pearl onion.
  • Squeeze this mixture very well with hand.
  • When the fish is cooked well,add this coconut mix and mix well.
  • Add Fenugreek powder, Curry leaves and Coconut Oil and mix well.
  • Remove from fire till water in the fish fully dries up like a thoran.
Recommended Combination: Serve hot with Rice.

Mathiyum Mangayum


This is special preparation of sardine with raw mango.This curry is very tasty and commonly served with Rice.

INGREDIENTS:
  • Sardine – 10 nos
  • Shallots – 4 nos
  • Green Chilly(Slit) -6 nos
  • Grated Coconut – 1 cup
  • Sliced Raw Mango - ¼ of a mango
  • Corriander powder – 1 tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves

PREPARATION METHOD:
  • Grind the Grated coconut, Chilly Powder,Corriander Powder and Shallot.
  • Cut the fish into small pieces.
  • Cook the fish along with mango, Green Chilly, Salt and Turmeric Powder in water.
  • Cover the pan with a lid and allow to cook .
  • When the fish and mango are cooked well,add coconut paste and let it boil for few minutes.
  • Sprinkle Fenugreek powder and remove the curry from fire .
  • Add Curry leaves and Coconut Oil.
Recommended Combination: Serve hot with Rice, Kappa puzhukku.

Chooda / Netholi / Anchovies Peera Pattichathu



Anchovies or Netholi or Chooda is a small fish rich in calcium.
It can be used to make Meen Peera or can be fried to make it a delicious side dish for rice.
Chooda Pattichathu is a dry dish containing lot of grated cocconut and shallot with fish. It is prepared similar to any Thoran.

INGREDIENTS:
  • Netholi/Chooda – 1½ cup
  • Shallots/pearlonion – 10 nos
  • Green Chilly - 6 nos
  • finely chopped Ginger- ½ tsp
  • finely chopped Garlic- ½ tsp
  • Grated Coconut – 1 cup
  • Corriander powder – 1 tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Kudampuli - 2-3 pieces
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves - 1 stem

PREPARATION METHOD:
  • Soak kudampuli in water.
  • Slice Green Chilly and Pearl Onion.
  • Cook the fish along with Salt, kudampuli and Turmeric Powder in little water.
  • Cover the pan with a lid and allow to cook .
  • Mix the Grated coconut, Chilly Powder, Corriander Powder, sliced green chilly and pearl onion.
  • Squeeze this mixture very well with hand.
  • When the fish is cooked well,add this coconut mix and mix well.
  • Add Fenugreek powder, Curry leaves and Coconut Oil and mix well.
  • Remove from fire till water in the fish fully dries up like a thoran.
Recommended Combination: Serve hot with Rice

Mathi Varuthathu / Sardine Fry



Sardines are and excellent source of protein and good fatty acids.
For Sardine Fry,fishes are marrinated and deep fried in cooking oil..

INGREDIENTS:
  • Sardine - 10 nos
  • Turmeric powder - 1/2 tsp
  • Chilly powder - 1 tsp
  • Garlic pods - 1 nos
  • Ginger - A small piece
  • Shallots - 3 nos
  • Pepper powder - 1/4 tsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean the Fish and make slits through the fish .
  • Grind the Chilly powder,Turmeric powder,garlic, ginger, shallot,Pepper powder 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.


Chooda / Netholi Varuthathu



Chooda fry is made by marinating the Netholi and frying in oil.

INGREDIENTS:
  • Netholi/Chooda – 1 cup
  • Chilli powder – ¼ tsp
  • Pepper Powder - ½ tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Add Turmeric Powder,Chilly Powder, Pepper Powder and salt in fish and mix well.
  • Keep it aside for 10 minutes.
  • Heat Oil in a pan.
  • Put netholi into it and fry till it becomes crisp.
Recommended Combination: Serve hot with Rice