Meen Varattiyathu - Fish Dry Roast

This yummy dry roast is very easy to make,but very special and distinct in taste. This super special roast originates in my kitchen from the boredom of having different types of fish curries and gravies again and again.
Try it and tickle your taste buds..

Ingredients :

1. Fish Pieces : 5-6 medium size
2. Onion(chopped) : 1 small
3. Green Chilly : 2 (slitted lengthwise)
4. Curry Leaves : 1 spring
5. Ginger - Garlic Paste : 1 tsp
6. Red Chilly Powder : 3/4 tsp
7. Turmeric Powder : 1/4 tsp
8. Tomato : 1 (cut into 4 pieces)
9. 5-6 tbsp of Tamarind water : taken from a small gooseberry size ball
10. Mustard Seeds : 1/2 tsp
11. Salt
12. Oil preferably Coconut Oil

Method

• Heat oil in an earthen pot(manchatti) and splutter mustard seeds.
• Add chopped onion,green chilly and curry leaves together.
• When the onions turn brown,add ginger garlic paste and saute for 1-2 minutes.
• Now add the powders and saute till the raw smell goes.
• Pour the tamarind water and allow to boil.
• Now add the fish pieces,tomato pieces and salt.
• Cover the pot and cook in medium - low flame.
• Open and swirl the pan 1-2 times.
• Cook till it gets a consistency as shown in the fig.
• Switch off the flame..Cover well till serve.

Ready!!!!!!Serve!!!!!!!Enjoy!!!!

Mutton Chops

Today I'm sharing a flavourful ,lip smacking mutton chops with mutton ribs and some ground spices.

Try this and enjoy!!!!!!!

Ingredients :

1. Mutton Chops/Ribs : 500gms

For the spice powder :

1. Fennel Seeds : 1 tsp
2. Cumin Seeds : 1/2 tsp
3. Cardamom pods : 3-4
4. Cloves : 3-4
5. Cinnamon : 1 small stick

For Gravy : 

1. Small Onions : 10
2. Ginger : a small piece
3. Garlic : 2-3
4. Green chilly : 2
5. Tomato(chopped) : 1 
6. Red Chilly Powder : 1.5 tsp
7. Turmeric Powder : 1/2 tsp
8. Coriander powder : 1 tsp
9. Pepper powder : 1/2 tsp
10. Curd : 1/4 cup
11. Curry leaves : 2-3 springs
12. Salt
13. Cooking Oil

Method :

• Heat a pan without oil and roast the spices in medium flame.
• When it cools ,powder the finely.
• Crush the small onions,ginger,garlic and green chillies together.
• Heat oil in a pressure cooker ,add the crushed mixture,curry leaves  and saute well.
• After sauteing well, add all the powders except the roasted one.
• Now  add the chopped tomato and curd 
• Combine well with the powders and close the lid for 2-3 minutes.
• Open the lid and stir well till whole mixture gets mushy.
• Now add mutton pieces,half cup hot water,grounded spice powder and salt.
• Pressure cook in medium flame for 5-6m whistles.
• After releasing the steam, open it and check the consistency.
• Any water left,heat for some time till the water gets evaporated.
• If you are a gravy lover,no need to boil again.
• It can be served as a dry roast as well as a curry

Ready!!!!!!Serve!!!!!!!!!Enjoy!!!!!

Spicy Mutton Masala

This mutton masala has a typical kerala flavour and suitable for any festive occasions especially with appam,pathiri or ghee rice.

Ingredients :
Mutton (cut into small cubes) : 1 kg

For marination

1. Red Chilly Powder :1 tsp
2. Coriander Powder : 1 tsp
3. Ginger Garlic paste : 1 tsp
4. Salt

For making the masala :

1. Onions (sliced) : 2
2. Shallots (crushed ): 10
3. Curry leaves : 3-4 springs
4. Green Chilly(slitted ) : 3-4
5. Tomato (chopped ): 1
6. Red chilly powder : 1 tsp
7. Meat Masala : 2 tsp
8. Turmeric powder : 1/2 tsp
9. Fennel Powder : 1 tsp
10. Black pepper powder : 1 tsp
11. Salt
12. Garam Masala : 1/2 tsp
13. Oil 

Method :

• Wash and drain the cubed mutton pieces.
• Marinate them with the ingredients under 'for marination' ,mix everything well with our hand and keep aside for half an hour.
• Pressure cook the marinated mutton for 4-5 whistles in medium flame.
• Heat oil in a wide pan and add onions,crushed shallots, green chilly sliced and curry leaves.
• Saute well till the onions get transluscent and add ginger garlic paste , saute again for 2-3 minutes.
• Now add all the  powders except garam masala ,salt and saute well till the raw smell goes(low flame)
• Add chopped tomato and turn the flame into high.
• Stir and combine well till the tomatoes get mushy.
• Add the cooked mutton pieces with the stock ,close the pan and cook for 10 minutes in medium flame.
• When the gravy is reduced and mix with the mutton pieces well, sprinkle garam masala and close it till serving..

Ready!!!!Serve!!!!!!Enjoy!!!!!!!

Fish Pepper Roast

Days are too short and the summer vacation as well. It flew at a tremendous speed. Today is the last day of my summer vacation and the mechanical routine starts from tomorrow...yeah...the days of irritating alarms, quick breakfasts, packed lunches, sleepy eyes and so on...

Appu's holiday home works are almost over. But there are few exhibitions, competitions are there to make him prepare.  For the malayalam recitation competition, I made him learn and recite the poem 'Moham' by the renowned Malayalam poet and lyricist Sri.O.N.V Kurup. It is one of my all time favourite Malayalam poems...

"ഒരു വട്ടം കൂടിയെന്‍ ഓര്‍മ്മകള്‍ മേയുന്ന

തിരുമുറ്റത്തെത്തുവാന്‍ മോഹം
തിരുമുറ്റത്തൊരു കോണില്‍ നില്‍ക്കുന്നൊരാനെല്ലി
മരമൊന്നുലുത്തുവാന്‍ മോഹം" 

Okay...Let's go to today's recipe. Fish Pepper Roast is an authentic Kerala fish preparation using crushed whole pepper corns,which can be served with rice or any kind of rotis..

Ingredients :

1. King Fish (any fleshy fishes of your choice) : 500 gm (cut into medium size pieces)
2. Chilly Powder : 2 tsp
3. Turmeric Powder : 1/2 tsp
4. Fennel Powder : 1 tsp
5. Onion(sliced) : 2
6. Green Chilly : 2 (slitted lengthwise )
7. Ginger garlic paste : 2 tsp
8. Tomato : 2 (chopped )
9. Curry Leaves : 2 springs
10. Crushed Black pepper  : 3 tsp
11. Fennel Powder : 1 tsp
12. Coriander Powder : 1 tsp
13. Thick coconut milk : 1/2 cup
14. Salt
15. Coconut Oil

Method :

For frying the fish

• Marinate the fish pieces with red chilly powder,turmeric powder and salt .
• Shallow fry the fish pieces lightly(just for browning) 
• Drain them from oil and keep aside

For making the masala.

• Add onions ,green chillies and curry leaves in the same oil that we used for frying the fish.
• Saute well until the onions get transluscent.
• Add ginger garlic paste and saute well for 4-5 minutes.
• Now add the powders except crushed black pepper and saute till the raw smell goes.
• After sauteing add the chopped tomatoes and saute until they get soft and pulpy
• Now add the crushed black pepper powder and combine well with the masala
• Put the fish pieces carefully in the gravy and mix with it ,without breaking up the pieces.
• Pour the thick coconut milk and reduce the flame to the lowest.
• Close the lid and cook till the coconut milk combines well with the masala and the fish pieces.
• Switch off the flame..

Ready!!!!!!!Serve!!!!!!!!!Enjoy!!!!!!!!!!

Spicy Chicken Fry (Kerala Style)

Did all of you get bore with my meat and fish recipes repeatedly??????..I too badly want to share a veggie recipe...

What to do????Vegetable dishes are  made very rarely during this Ramzan season...If I want to  save a day from the meat and fish varieties ,,,it should be eggs...And for suhoor(early morning meal), we seldom have rice and curries..mostly it is one glass of milk or a banana........If rice is there, the curry is a simple rasam or moru curry with the beef fry I've posted earlier....And these two curries of mine are not that much good....(According to my H)...And one more opinion from him is that I dont know the basic recipes which everybody knows well,and his mom knows very well....

Anyway I will try...Insha Allah...and one more Insha Allah is there..After ramzan, I will try to post 5-10 vegetable dishes repeatedly..

Every time, the chicken pieces in the chicken curry are left over and shifted to the fridge...and the next day it is transformed into cutlets or samosas....,,,,,,,,,,,one among the transformations is my chicken Ulli vada..remember???????Last day with madakku pathiri, I decided to make a spicy egg masala and this kerala style chicken fry..Normally I don't use coriander powder in my chicken or fish fries....While talking with my sis on Skype, I told her that I want to make a  chicken fry differ from the normal one..Then she suggested to add coriander powder and it was a big hit,,,and it had that thani naadan flavour,which we get from the local tea stores and thattukadas in Kerala...

Ingredients :

1. Chicken Pieces (cut into medium size pieces) : 500 gm
2. Red Chilly Powder : 1 tbsp
3. Coriander Powder : 1 tsp
4. Turmeric Powder : 1/2 tsp
5. Black Pepper Powder : 1 tsp
6. Garam masala : 1/2 tsp
7. Curry leaves (chopped): 1 tbsp
8. Coriander Leaves (Chopped) : 1 tbsp
9. Vinegar : 3/4 tsp
10. Ginger Garli Paste : 1 tsp
11. Salt
12. Coconut Oil

Method 

• Marinate chicken with all the ingredients except oil and keep aside for 1-2 hour.
• Shallow fry them in hot oil in a wide pan, by turning frequently
• Drain the chicken pieces and add sliced onions(only 1 or 2) & curry leaves into the same oil.
• Saute for some time , drain and use them for garnishing our spicy Chicken Fry

Ready!!!!!!Serve!!!!!!!!!

Beef Peralan

Whenever I started making something with beef, of course ,it will end up in a beef roast or beef ularth ,yes the same recipes again and again...This time I strongly decided that I will prepare something else , and I deviated from the normal  cooking method ,added some new  ingredients and this attempt of mine reached in a very delicious beef peralan , and is fully loaded with those rustic flavours from our  God's own country....

Ingredients :

Beef (cut into small cubes) : 500gms
Onions(chopped) : 2
Pearl onions : 5-6
Ginger : a medium size piece
Garlic : 2-3
Tomatoes : 1 big / 2 small (chopped)
Red Chilly powder : 2 tsp
Coriander powder : 1 tsp
Turmeric Powder : 1/2 tsp
Pepper powder : 1 tsp
Fennel powder : 1 tsp
Dry Red Chillies :3
Curry leaves : 2-3 springs
Salt
Oil

Method :
Roast the red chilly powder and coriander powder in a hot pan for 3-4 minutes.
Crush the pearl onions ,ginger and garlic together.
Pressure cook the beef with the roasted powders, turmeric powder, chopped onions  and salt by adding half cup of water.
Heat coconut oil in a pan and add dry red chillies and curry leaves.
After stirring for a while, add crushed onion mix and chopped tomatoes.
Saute well until to get the tomatoes become mushy.
Add the cooked beef along with the stock and boil well
When the gravy almost thickens,add the pepper powder and fennel powder and combine well.
Saute for some time in medium flame.
Keep it in medium flame till to attain a thick texture as shown in the pic.

Ready!!!!!!!Serve!!!!!!

Fish Tomato Masala

This is a thick fish masala, really simple and it is enriched with the flavour of tomatoes. This mildly spicy tomato based thick gravy is best suitable with South Indian Breads like Appam,idiyappam,chapathi and even with rice also.

Ingredients:

1.  Fish pieces: 5-6
2.  Kashmiri chilly powder : 2 tsp
3.  Turmeric powder : 1/2 tsp
4.  Salt
5.  Pearl onions : 4-5
6.  Ginger : a medium size piece
7.  Garlic : 2-3
8.  Green chilly ; 2-3
9.  Curry leaves : 2 springs 
10.  Red chilly powder ; 2 tsp
11.  Coriander powder : 1 tsp
12.  Fennel powder : 1 tsp
13.  Pepper powder ; 1tsp
14.  Tomatoes : 2 (chopped)
15.  Garam masala : 1/2 tsp
16.  Coconut oil

 
Method:

•  Roast the red chilly powder and coriander powder together in a hot pan for  4 to 5 minutes in medium flame.
•  Crush the pearl onions,ginger,garlic and green chillis together.
•  Marinate the fish pieces with 2,3,4 ingredients together and keep aside for half an hour.
•  Heat oil in a pan & shallow fry the fish pieces slightly and drain them.
• In the same oil,add sliced onions and curry leaves
• Saute well till the onions get transluscent.
• Add the crushed mix and saute again.
• Now add the roasted powders, fennel powder,black pepper powder and saute for some time.
• When the raw smell disappears,add the chopped tomatoes,combine well and close the pan .
• After 3-4 minutes, open the lid and stir well till the tomatoes get soft and pulpy.
• Add some water and when it boils add the fish pieces.
• Boil for few minutes till to get a semigravy thick texture
• Sprinkle garam masala and switch off the flame.

Ready!!!!1Serve!!!!!!!

Kada (quail) roast

Today I am updating my space with a delicious ,flavourful and lipsmacking Kada(Quail) Roast.Now it's time of Ramadan fasting and everyday the housewives want to present variety ,delicious  dishes on their iftar table. I am also one among them and this Kada roast is a result of such a desire to fill the tummy as well as the mind of my H and my little prince.

Ingredients :

1. Kada :4 (cleaned well and make gashes on it)
2. Red Chilly Powder : 2 tsp
3. CorianderPowder :1 tsp
4. Turmeric Powder : 1/4 tsp
5. Ginger Garlic paste : 1 tsp
6. Fennel Powder : 1 tsp
7. Pepper Powder : 1 tsp
8. Lemon Juice : from half of a lemon
9. Onion(chopped): 2 
10. Tomato(Chopped) : 1
11. Green Chilly (slitted) : 2
12. Curry Leaves : 2 springs
13. Salt
14. Oil
15. Coriander leaves (for garnishing)

Method :

• Marinate the cleaned Kada with 1 tsp red chilly powder, turmeric powder,half of ginger garlic paste, lemon juice and salt.
• Keep the marinated quail for half an hour
• Heat oil in a pan and fry the kada pieces (just browning)
• Drain them and add onions chopped,green chillies and curry leaves in the same oil
• Saute well till the onions become transluscent.
• Add the remaining GG paste and saute again.
• Add all the powders and stir well till the raw smell disappears.
• Now add the chopped tomato pieces and close the lid for sometime.(this step is for cooking the tomatoes upto get a soft and pulpy texture)
• Open the lid and add the kada pieces,add some water,salt  and cook well.
• Garnish with coriander leaves while serving

Ready!!!!!!!!!!!

Karimeen Masala in Coconut Milk

Karimeen / Pearl spot dishes are one of the authentic dishes from God's own Country especially from Kuttanadu..The most popular among them is Karimeen Pollichath..Here in my space, there is a recipe of
 Fish pollichath..But that time I did not get Karimeen and I compromised with another one..
Yesterday we got some fresh karimeen from our nearby Indian market at the very first time  and I prepared a spicy Karimeen Masala ....

Here's the recipe!!!!!!!

Ingredients :

1. Karimeen : 2 (cleaned well and make gashes on both sides)
2. Black pepper powder : 2 tsp
3. Turmeric Powder : 1/2 tsp
4. Salt
5. Red Chiily and Coriander powder roasted in the ratio 2:1 tsp. - 3tsp
6. Fennel powder : 1 tsp
7. Thick Coconut Milk : 1/2 cup
8. Onion sliced: 2 small
9. Pearl Onions : 1 Cupsmall piece
10. Ginger  Garlic paste : 2 tsp
11. Green chillies : 2 (slitted)
12. Kudam puli : a small piece
13. Curry Leaves : 2 springs 
14. Coconut Oil

Method :

• Marinate the cleaned fish with black pepper powder, turmeric powder, salt and keep aside for half n hour to one hour.
• Shallow fry them in coconut oil for about  4-5 minutes(just for browning)
• Drain them and keep aside.
• Saute onions, pearl onions, green chillies and curry leaves in the same oil.
• After sauteing well, add ginger  garlic paste anda saute again.
• Now add all the powders, kudampuli  and little salt for the masala.
• When the raw smell goes add the shallow fried fish in the masala and keep it in medium flame.
• When the masala combines well with the fish add the coconut milk and close the lid.
• Keep it in low flame till the masala ,and coconut milk combines and absorbs well with the fish.

Ready!!!!!!!!!Serve!!!!!!!!!

Cashew Pepper Chicken - Another experiment

Something quite special..............It is a very delicious chicken curry with a flavourful mild spice from the crushed blackpeppers and the slight crunchiness and creamy gravy from cashews.....It's definitely a must try for all the chicken lovers and it is a best combination for chapati,rotis as well as south Indian breakfasts like appam, idiyappam, dosa etc.......

Ingredients :

1. Chicken : 500gms
2. Onion : 3 small(2 large)
3. Ginger garlic paste : 1 tsp
4. Curry leaves : 2   springs
5. cashews : 6-7 
6. Crushed black pepper : 2 tbsp(you can increase or decrease the qty as per your spice level)
7. Turmeric powder : 1/2 tsp
8. Coriander powder : 1/2 tsp
9. Fennel powder : 2 tsp
10. Garam Masala : 1 tsp
11. Salt
12. Oil
13. Coriander leaves :(For garnishing)

Method :

• Soak the cashews in water or milk  for about half an hour.
• Grind it into a creamy paste.
• Wash and drain the chicken pieces well
• Heat oil in a pan and add sliced onions and curry leaves.
• Saute well and add ginger garlic paste
• When the onions and ginger garlic paste are well cooked,add all the masala powders and combine well.
• Now add the chicken pieces and combine with the masala well;
• Add enough water to cook.
• When the chicken pieces are half cooked , add the cashew paste and reduce the flame to low.
• Keep in low flame until the chicken pieces are well cooked with a creamy thick gravy
• Garnish with the chopped coriander leaves

Ready!!!!!!!!!!!!1Serve!!!!!!!!!!!!

Kadai Mutton

Whenever I cook mutton, it becomes a roasted one or fry....But yesterday I had a delicious kadai mutton with porotta for our dinner..Every time when we buy or cook mutton we have a pledge that we will not buy mutton for a two months time..But after crossing two or three weeks our pledge had broken  and again it comes in our dining table with new transitions...... I have prepared this  kadai mutton for the very first time and it was awesome and packed with a punch and warm flavours....Too much self boasting na????????

Ingredients.

1. Mutton : 1/2 kg(cut into medium size pieces)
2. Onion : 2(sliced)
3. Ginger Garlic Minced : 2 tsp
4. Tomato :1
5. Green Chillies : 2-3
6. Curry Leaves : 2-3 springs
7. Red Chilly Powder : 2tsp
8. Coriander Powder : 3 tsp
9. Turmeric Powder : 1/2 tsp
10. Pepper Crushed : 1/2 tsp
11. Cinnamon : 1 small piece
12. Cloves : 2-3
13. Fennel Seeds : 1/2 tsp
14. Salt
15. Cooking Oil
16. Coriander Leaves : For Garnishing

Method :

• In a pressure cooker, cook the mutton with turmeric powder and salt.
• Roast the chilly powder and coriander powder in a pan (Medium Flame) and keep aside.
• In a Kadai saute all the ingredients from 2-6 and 10,-12 well and allow to cool.
• Grind the sauteed mixture with the roasted powders into a smooth paste.
• Add it into the cooked mutton and combine well, keep in medium flame upto get a thick consistency.
• Garnish with chopped coriander leaves

Ready!!!!!!Serve!!!!!!!!!

Spicy Roasted Beef

This is a very easy preparation with less ingredients and the taste is awesome...

Anybody thinks that all of my posts are started with "it's easy to make,simple...blah..blah.."..Yes, it's a hidden truth and it reveals my laziness.isn't it??????.Really.I don't like  to spend too much time to prepare any dish and that's why.............Almost all my dishes prepare in my pressure cooker with all the ingredients in it..Cook and final seasoning.....What to do.....LAZYNESS defeats me in all the ways....

Ingredients :

1. Beef(cut into small cubes): 500 gms
2. Turmeric Powder: 1/2 tsp
3. Red Chilly Powder : 2 tsp
4. Coriander Powder : 1 tsp
5. Green Chillies : 2
6. Onion Sliced: 2
7. Curry Leaves : 2 springs
8. Pepper Powder : 1 tsp
9. Fennel Powder : 1/2 tsp
10. Salt
11. Oil

Method :

• In a pan add the chilly powder and coriander powder and roast well in medium flame till a nice aroma comes.
• Cook the beef in a pressure cooker with turmeric powder and salt.
• Heat oil in a pan and add the onion sliced , green chillies and curry leaves.
• Saute well until the onions become transparent.
• Add the cooked beef with the stock and roast till the water evaporates completely.
• At this point add the roasted powders , pepper powder, fennel powder and little oil.
• Roast well upto get a dry texture (as shown in the fig.)

Ready!!!!!!!!Serve!!!!!!!!

Beef Sukka

This dry beef preparation includes very less homely ingredients and it tastes awesome.......It is usually made quite hot and spicy and it combines the flavours of Goa and Kerala.

Ingredients :

1. Beef (cut into cubes) : 250 gm
2. Chilly Powder : 1tsp
3. Turmeric Powder : 1/4 tsp
4. Meat Masala : 1 tsp
5. Pepper Powder : 1 tsp
6. Dry Red chillies : 2
7. Curry Leaves : 2-3 springs
8. Onion : 1
9. Ginger Garlic Paste : 1.5 tsp
10. Salt
11. Vinegar : 
12. Oil1 tsp

Method :

• Pressure Cook the beef with all the ingredients except Dry red chillies , Curry Leaves and Vinegar.(Do not add water)
• Heat oil in a pan and add dry red chillies and curry leaves.
• Add the cooked beef and stir well upto a dry texture.
• Add vinegar just before switching off the flame and mix well with the beef..

Ready!!!!!!!!Serve!!!!!!!!! 

Happy 100th Post with Pepper Coconut Prawns

Yes, Reached my  100th post...I can't believe ....Last day while composing my fish mappas recipe I've just noticed that next is my 100th one. There are many dishes in my drafts, but without any doubt I picked this pepper coconut prawns as this milestone. Yes, we both are madly in love with pepper and especially Kerala Delicacies.Then how can we resist ??? U all know I think this matter of fact because most of my dishes are based on pepper,coconut etc..etc..Is there any repetition???????
I am thankful to all my blog readers, facebook supporters for reaching such a milestone within a short span of time)..And a big thank you to my hubby and son for giving me time to take the snaps before having every dishes..............
Thank you all!!!!!!!You are the best.

Ingredients :

1. Prawns / Shrimps / Chemmeen : 250 gm(cleaned and deveined)
2. Onion : 2 (sliced)
3. Green Chillies : 2-3
4. Curry Leaves : 3-4 springs
5. Ginger Garlic Paste : 2 tsp
6. Red Chilly Powder : i tsp
7. Turmeric Powder : 1/2 tsp
8. Meat Masala : 1.5 tbsp
9. Fennel Powder : 2tsp
10. Black Pepper Crushed : 3 tsp
11. Coconut Grated : a handful
12. Kudampuli ; a medium size piece
13. Salt
14. Oil

Method :

• Marinate the cleaned prawns with red chilly powder,turmeric powder,half of fennel powder,salt and keep aside for half n hour
• Shallow fry them in coconut oil for 4-5 minutes.
• Drain the prawns out.
• In the same pan add the sliced onions, slitted green chillies and curry leaves and saute well.
• When the onions become transluscent add ginger garlic paste and saute again.
• Add meat masala powder ,salt and saute well
• When the raw smell goes add the fried prawns, mix well and add half cup of water and piece of kudampuli.
• Cover and cook.
• When the gravy becomes thick, and the prawns almost cooked, add the remaining fennel powder , grated coconut and crushed black pepper.
• Stir well in medium flame.
• Add curry leaves again and roast upto get a nice consistency as shown through my lens.
• Switch off the flame and cover well.

Serve hot with Rice,any kind of rotis, South Indian breakfasts like Appam, Idiyappam ,Pathiri etc...

Try out and Enjoy!!!!!!!!!!!!!!!!!!!

Tomato Fish Curry with Coconut Milk

Flavourful Curry that is created by the spices and coconut milk.

Ingredients :
King Fish : 500gms
Pearl Onions : 3-4
Ginger : a medium size piece
Green Chilly : 2
Curry Leaves : 2-3 springs
Red Chilly Powder : 1.5 tsp
Turmeric Powder : 1/2 tsp
Thin Coconut Milk : 1.5 Cup
Thick Coconut Milk : 1/2 Cup
Fenugreek Seeds : 1/2 tsp
Mustard Seeds : 1/2 tsp
Coconut oil
Kudampuli : a small piece
Tomato : 1(cut into 4 pieces)
Salt 

Method :
Crush the pearl Onions,Ginger and Green Chillies together.
Heat oil in a clay pot and add little coconut oil,splutter fenugreek seeds.
Add crushed mix and curry leaves and saute well
After 4-5 minutes, add the powders and saute well till the raw smell goes.
Now add the thin coconut milk.
When it boils add the fish pieces, salt and kudampuli.
Cover and cook till the gravy reduces to its half.
At this time add the tomato pieces and cook for 4-5 minutes.(do not cover the pan at this time)
Now add the thick coconut milk and allow to bubble slightly
Switch off the flame.
Heat oil in another pan and splutter mustard seeds.
Saute pearl onions and curry leaves and pour it into the curry
Cover well till serve..

Prawn Coconut Milk Masala

A moderately spicy prawn preparation, flavoured with the wonderful aroma of coconut milk, small onions  and black pepper ...An authentic and mouth watering delicacy of Central Kerala ........and of course a must-try for prawn/sea food lovers!!!!!!!!!!!!!!!!!

Ingredients 

1. Prawns(Chemmeen) : 10-15 medium size(Cleaned well)
2. Red Chilly Powder : 1 tsp
3. Turmeric Powder : 1/2 tsp
4. Ginger Garlic Paste : 3/4 tsp each
5. Salt
6. Kudampuli : a small piece
7. Pearl Onions : 1 Cup(thinly sliced)
8. Green Chillies : 2(slit lengthwise)
9. Curry Leaves : 2-3 springs
10. Coriander Powder : 1 tsp
11. Pepper Powder : 2 tsp
12. Thick Coconut Milk : 1/2 Cup
13. kudampuli - a small piece
14. Coconut Oil

Method :

• Marinate the prawns with the ingredients from 2-5 and keep aside for half an hour.
• Heat oil in a pan and add onions and green chillies
• Saute well until the onions get transparent
• Add Coriander powder , pepper powder ,salt and saute again for 2-3 minutes
• Now add the prawns ,small piece of kudampuli and coconut milk.
• Combine well and allow it to boil in low flame.
• Cover the pan
• Cook until the prawns are combined well with the masala and coconut milk

This masala goes well with any kind of rotis, Kerala Breakfasts, and rice too......

Serve!!!!!!!!!!!!!Enjoy!!!!!!!!!!!

Other prawn dishes are

• Easy Prawn Fry
• Prawn Roast