Prawn Dry Roast

What I read today and What I am inspired by

Becoming religious, practising or heart-centred shouldn't make you boring, serious or deep-thinking all the time. A huge part of femininity is youthfulness and light heartedness - and that has nothing to do with your age. Think about the best conversations you have - one minute your diving deep into a soul expansive topic and the next minute you're laughing your heart out. Your a beautiful woman with so many colours to your being - be practising and joyful, spiritual and humorous.

(Courtesy : Inspired & fabulous)

Todays Recipe : Prawn Dry Roast/ Chemmeen Thengakoth Ularth

Ingredients :

1. Prawns(Deveined and cleaned) : 500gm
2. Shallots(whole) : 10
3. Ginger Garlic paste : 2 tsp
4. Chilly Powder : 1 tsp
5. Crushed black pepper : 1 tsp
6. Green Chilly(slitted) : 2-3
7. Coconut bits : 1/2 cup2-
8. Turmeric Powder : 1/2 tsp
9. Kudampuli : a medium size piece
10. Salt
11. Shallots(chopped): 2 tbsp
12. Ginger(Chopped) : 1 tsp
13. Garlic (Chopped): 1 tsp
14. Curry Leaves: 2-3 springs
15. Coconut Oil

Method :

Cook the prawns with the ingredients (2-10) for 5 minutes in medium flame(without adding water)

Heat oil in a pan

Add chopped ginger,garlic,shallots,curry leaves.

Saute till nice brown. Add the cooked prawns and roast till dry in medium flame.

Drizzle few drops of coconut oil,switch of the flame, cover well till serve

 Ready!!!Serve!!!Enjoy!!!!

Avoli Cheriyulli Masala / White Pomfret Shallots Masala

What I read today and What I am inspired by

Stop procrastinating

Top Tips :

• Stop thinking,Start doing
• Just take the first step
• Face your fear

(Courtesy : Positivityblog)

Todays Recipe: Avoli Cheriyulli Masala

Ingredients : 

1. Avoli (White Pomfret) Fish(Cleaned well and make slits) : 4 nos
2. Onion(Chopped) : 1
3. Shallots/Cheriyulli : 15(chopped)
4. Ginger(Chopped) : 2 tsp
5. Garlic(Chopped) : 2 tsp
6. Green Chilly(Slitted) : 2-3
7. Curry leaves : 2 springs
8. Tomato(chopped) : 2
9. Kashmiri Red Chilli Powder : 3 tsp
10. Turmeric Powder : 1/2 tsp
11. Salt
12. Fenugreek seeds : 1/2 tsp
13. Mustard Seeds: 1/2 tsp
14. Coconut Oil

For Topping Mixture

1. Cheriyulli/Shallots : 10(chopped)
2. Kashmiri Chilli Powder : 1/2 tsp
3. Salt
4. Coconut Oil : 1 tsp
5. Tamarind(Soaked in little water): a small lemon size

Method :

For final topping

• In a bowl mix the chopped shallots,salt,coconut oil,soaked tamarind and crush with our hands well.keep aside the mixture

For Gravy:

• Heat oil in an earthen pot.Splutter fenugreek seeds and mustard seeds
• Add onion,shallots.ginger,garlic,green chilly together and saute well
• When the onions become soft add the chopped tomato and saute till mushy
• Add the powders and saute till the raw smell goes.
• Pour 1/2 cup of water.Let it boil.Add salt ,curry leaves and fish pieces
• Cover and cook in medium flame.
• When the gravy reduces and cover the fish pieces well,add the crushed topping and slight mix
• Garnish with curry leaves..Smear few drops of coconut oil
• Switch off the flame.

Ready...Serve...Enjoy

Meen Thala Mulakittath / Spicy Fish Head Curry

A hot and spicy curry with full of flavours. It is an authentic and traditional shaapp curry(a toddy shop speciality in Kerala)that packs the blend of spices,aroma of coconut oil and curry leaves.

Ingredients :

1. Fish head(cleaned and cut into big pieces,preferably large fish) : 500 gm
2. Pearl Onions : 5-6 (Chopped)
3. Ginger : a medium size piece(chopped)
4. Garlic : 1-2(chopped)
5. Green Chilly(Slitted): 1-2
6. Curry Leaves : 2-3 springs
7. Red Chilly powder ; 2 tsp
8. Turmeric powder : 1/2 teaspoon
9. Kudampuli: 2-3 small pieces
10. Salt
11. Coconut oil

Method :

• Put the chopped onion,ginger,garlic,half of curry leaves,green chilly in an earthen pot.Pour a teaspoon of coconut oil,salt and crush well using hands.
• Add little water and bring to boil.
• At the same time heat oil in another pan.when it heats,switch off the flame,add the powders and add into the pot.
• When it boils well,add kudampuli pieces and fish head pieces 
• Cover and cook in medium flame.
• When the gravy turns thick,and the pieces cook well,turn the flame into very low.
• At this time add some curryleaves,drizzle few drops of coconut oil and switch off
• Cover till serve.

Ready!!!!!Serve!!!Enjoy 

Karimeen Fry / Pearlspot Fish fry - Something Nostalgic

This exotic,simple to make fish fry having awesome flavours is my family's all time favourite.

Ingredients :

1. Karimeen / Pearlspot fish : 3 no.s
2. Red chilly powder : 2-3 tbsp
3. Turmeric Powder : 1/2 tsp
4. Salt
5. Ginger-Garlic paste : 1 tsp
6. Lime juice : 1 tsp
7. Curry Leaves : 1 spring
8. Coconut Oil

Method :

• Clean the fish well and make some gashes on it.
• Marinate it with all the ingredients except oil.
• Keep aside for half n hour.
• Heat oil,layer some curry leaves and place the fish.Shallow fry in medium-low flame till cooked.

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

Prawn Coconut fry

This easy to make,absolutely delicious fry can be considered as a signature dish of Kerala. Fresh prawns shallow fried in coconut oil with the nice aroma of curry leaves,soft bites of coconut make this dish wonderful and lip smacking.

Ingredients

1. Prawns(Cleaned and deveined) : 500gms
2. Ginger Garlic Paste : 1 tsp
3. Red Chilly Powder : 1 tsp
4. Coriander Powder : 1/2 tsp
5. Turmeric Powder : 1/4 tsp
6. Salt
7. Grated Coconut : 2-3 tbsp
8. Coconut Oil
9. Water : 2-3 tbsp

Method :

• Marinate the cleaned prawns with all the powders,salt and keep aside for half n hour.
• Boil 2-3 tbspns of water in a pan and add the marinated prawns in it.
• Close the pan and cook till all the water gets evaporated (medium flame)
• Now add the ginger garlic paste and mix well.
• Add coconut oil(just for sauteing) and keep the pan open.
• Fry the prawns by stirring in frequent intervals  .
• When almost done add the grated coconut and curry leaves.
• Mix and fry everything together till to get a dry texture.

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

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!!!!

Shaains reloaded...........

Its been a long time since I have come here and kept my space alive. The reason behind this total disappearance is nothing but the arrival of a small member in my family. Yeah, I was expecting and now she has come. My princess, appa's best buddy, and the big brother's little precious doll. 

Now at this time, I realize, i really miss my space and i think i could be' regular..

Thanks to all those who have been visited here even in the absence of posts...

Now I restart my blog with an easy fish tomato roast

Ingredients :
Fish(clean and cut into medium size pieces) : 5-6 pieces
(You can choose any type of fish for this dry roast)
For marination :
Red Chilly powder : 1.5 tsp
Turmeric Powder : 1/4 tsp
Fennel Powder : 1/2 tsp
Pepper Powder : 1/2 tsp
Salt
Lemon Juice : half of a lemon
For roast :
Tomato chopped : 1 big or 2 small
Ginger garlic paste : 1 tsp
Green chilly : 1
Curry leaves ; 1 spring
Pearl onions : 2-3 
Salt
Coconut Oil

Method :
Marinate the fish pieces and keep aside for half to one hour.(It is better keep in the refrigerator)
Grind the ingredients for roast into a coarse paste except oil and salt
Fry the fish pieces.(only slight shallow fry)
When it is half cooked,take the fish pieces out and keep aside.
Add the ground mixture in the same oil,add salt ,saute for 3-4 minutes in medium flame.
Add the fried fish pieces.
Gentle stir till the fish pieces are well coated with the masala..
(it is not a thick masala type. We can say it as a fish fry with a masala coating..)

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

Masala Varutharacha Fish Curry

This is a thick fish curry with exotic spice masala and tastes awesome.......

Ingredients :

1. Fish(cleaned and cut into medium size pieces) : 500 gm
2. Pearl onions(chopped) : 6-7
3. Ginger(Julienned) : a medium size piece
4. Green Chilly(Slitted) : 2-3
5. Curry Leaves: 2-3 springs
6. Tomato(Chopped) : 1 small
7. Red Chilly Powder : 2 tsp
8. Coriander Powder : 1.5 tsp
9. Turmeric Powder : 1/2 tsp
10. Kudampuli : 1 medium size piece
11. Salt
12. Coconut Oil
13. Mustard Seeds: 1/2 tsp
14. Fenugreek Seeds : 1/2 tsp

Method:

• Roast the red chilly powder and coriander together in a thick bottom vessel without adding water or oil for 2-3 minutes in medium flame.Do not burn them.
• Grind it into a smooth paste by adding 2-3 tbsps of water and keep aside
• Heat oil in a claypot and splutter mustard and fenugreek seeds.
• Add chopped onions,ginger,green chilly,curry leaves, tomatoes together and saute them well.
• When the mixture get soft add turmeric powder,the roasted powders and saute again for few seconds.
• Now add 1/2 cup of water,salt and kudampuli.
• When it boils add the fish pieces,swirl the pan and close the lid.
• Cook till the fish pieces are well cooked in medium flame..

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

Meen Thengapal Curry - Fish Curry in Coconut milk

It is a mild, flavourful and delicious fish curry from the cuisine of middle Kerala .Coconut and coconut milk impart a great role in the Kerala cuisine.And in my recipe collection here, most of the curries are made with coconut milk especially seafood varieties. This lip smacking curry is a must try for all l seafood lovers and its a heavenly accompaniment and tastes wonderful with appam, idiyappam ,chapati , bread and rice too.....

Ingredients :

1. Fish(cleaned and cut into medium size pieces) : 500gm
2. Pearl Onions : 4-5
3. Ginger : a medium size piece(1 inch)
4. Garlic : 2-3pods
5. Onion(chopped) : 1 small
6. Green Chillies : 2
7. Curry Leaves : 2 springs
8. Red Chilly Powder : 2 tbsp
9. Turmeric Powder : 1/2 tsp
10. Fish Masala : 1 tsp(I use Eastern)
11. Thick Coconut Milk : 3/4 cup
12. Fenugreek Seeds : 1/2 tsp
13. Salt
14. Kudampuli : 2 small piece
15. Coconut Oil

Method :

• Crush the pearl onions,ginger and green chillies together.
• Heat oil in a claypot and splutter fenugreek seeds.
• Saute the chopped onion,garlic pods and curry leaves together till the onions get soft.
• Add the crushed mix and saute for 2-3 minutes.
• Now add all the powders and saute for 2-3 minutes in medium flame.
• When the raw smell goes,add 1/2 cup of water and let it boil.
• While boiling, add salt,kudampuli and fish pieces.
• Cover the pot and cook in medium flame.
• When the fish pieces are cooked well and the water evaporates to its half,add the thick coconut milk and change the flame into low.(2-3 minutes.Do not boil.just heat)
• Swirl the pan and switch off the flame.
• Drizzle few drops of coconut oil and put some curry leaves on top.
• Cover the pot till serving.  

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

Linking it to"South Indian Cooking" of Anuz Healthy Kitchen hosted by Rafee

Fish Curry with Raw Mango -Meen Manga Curry

There are a lot of variations for making fish curries in different parts of Kerala and this preparation is one of the classics among them. The blend of fish pieces and sour mango  in the pool of coconut mixture gives immense taste to this curry..For the same dish,each house has different methods and here I am sharing my mom's style of meen manga curry...

Ingredients :

1. Fish pieces : 500gm(cleaned and cut into medium size pieces)
2. Shallots(chopped) : 3-4
3. Ginger(chopped) : a medium size piece
4. Green Chilly(slitted) : 2-3
5. Curry Leaves : 2-3 springs
6. Red Chilly Powder : 2 tsp
7. Turmeric Powder : 1/2 tsp
8. Coconut (grated) : 3/4 cup
9. Raw mango(cut into small pieces ) : 1 or 2 (based on the sourness)
10. Fenugreek Seeds : 1/2 tsp
11. Salt
12. Coconut Oil

Method :

• Grind the coconut with red chilly powder and turmeric powder into a very smooth paste.
• Heat oil in a claypot and splutter fenugreek seeds.
• Add shallots,ginger,green chilly and curry leaves together.
• Saute well till the onions turn light brown.
• Add the ground mixture into it and allow to boil.
• When boils,turn the flame into medium and add the fish pieces,mango pieces and salt.
• Close the lid and cook till the fish pieces become soft.
• Swirl the pot well,drizzle little coconut oil and switch off the flame.

And here comes the tastiest  version.It tastes best in the next day...

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!!!!!!!!!!

Tuna Pasta / Tuna Macaroni

A simple , quick meal in my home is always with tuna or pasta..When it combines together, the making is so simple and fast..Canned tuna is always a handy tool , when we are too lazy or have no time or mood for elaborate cooking.

It was my regular lunch box item in my office ,when Appu was a play school kid and the time when I have no aware of cooking something complex and delicious. But the matters changed..Now with Allah's grace I'm a food blogger with little knowledge about cooking from different sources,especially my beloved mom and mom-in-law.

Ingredients :

1. Pasta : 250gm
2. Canned Tuna : 1 can 
3. Onion : 2 small
4. Ginger garlic Paste : 2tsp
5. Tomato : 1 (chopped )
6. Tomato paste : 1 tbsp
7. Curry Leaves : 2 springs.
8. Chicken Masala : 2-3 tsp
9. Pepper Powder : 1 tsp
10. Fennel Powder : 1 tsp
11. Garam Masala : 1/2 tsp 
12. Salt
13. Sunflower Oil

Method :

• Cook pasta according to the directions in the packet,drain and keep aside.
• Heat oil in a pan and add chopped onion and curry leaves.
• Saute until the onions get transluscent and add ginger garlic paste 
• Saute for some time and add chopped tomatoes.
• Saute well until the tomatoes get soft and then add the tomato paste and salt. .
• Stir well to combine the masala well.
• Now add tuna and cook for 2-3 minutes.
• Finally add the cooked pasta and combine altogether.
• Close the lid and cook for 3-4 minutes in medium flame.
• Open the pan ,stir well to mix well and switch off the flame

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

Masala Fish Fry

We,the fish loving family can't complete a lunch without a fish fry or a fish curry.The companion of any kind of spicy fish fry is always a sambar. Today we had this delicious masala fish fry with sambar and payar thoran..This masala fish fry is one of the easiest method of making a variety fry for our guests...And it's very healthy fry because of the consumption of less amount of oil and the usage of freshly ground masala.

Ingredients :

1. Fish (Preferably King Fish) : 5 big pieces
2. Red Chilly Powder : 3 tsp
3. Turmeric Powder : 1/2 tsp
4. Shallots : 2
5. Garlic : 3
6. Ginger : a medium size piece
7. Fennel Seeds : 3/4 tsp
8. Pepper corns : 3/4 tsp
9. Lime Juice : 1 tsp
10. Salt
11. Oil 

Method :

• Grind all the ingredients except oil to make a coarse paste.
• Marinate the fish pieces with the ground paste and keep in the fridge for 1 hour
• Shallow fry them in very little oil

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

Fish Curry in Tomato Paste

It's long time since I  posted a seafood dish...The reason is nothing, due to Ramzan season..In the month of Ramzan fasting, we don't use fish as much,,,..meat..meat..everywhere...And my space was also filled with meat and chicken dishes during those days,, right? At first this small space owns mostly seafood varieties...Actually I was ashamed of posting meat and fish dishes again and again..Now the situation is somewhat better, sweets,desserts and snacks are there like putting coconut in puttu..(yeah,puttinu thenga idunna pole)..

Normally I don't prepare any sweets in my home..Our sweet/dessert is an ice cream or a chocolate..And yesterday I had to discard my gulab jamun,my previous post (5-6 balls) as a part of space conservation of my fridge .Actually not because of that reason only..My H got a bad (or good) habit of conducting a raid in the fridge as well as the kitchen cupboards during weekends for removing the old stuffs. As weekend is coming, I cleared off everything in advance for a peaceful weekend..I wish,I could give the gulab jamun to my sweetest friends Rafeeda(The Big Sweet Tooth,the name implies how much sweet loving person she is) and Meena Kumar(spoilt kid according to her).

As any Keralite(I don't like the word 'Mallu'), we three are big fans of seafood dishes especially fish curry . Normally I add tomatoes in the fish curry,only when the fish pieces get half cooked. But here I use the ground paste of tomatoes which gives the thickness and the dark red colour to the curry.Apart from that,unlike my method of making fish curries ,I added mustard seeds,which gives a distinct flavour due to the romantic fusion with the  flavourful coconut oil.

Here comes the recipe!!!!!!

Ingredients :

1. Fish : 500gm(cleaned and cut into medium size pieces)
2. Shallots : 5-6
3. Garlic : 2-3
4. Ginger : a medium size piece
5. Green Chilly (slit lengthwise) : 2
6. Tomato : 1 big
7. Kashmiri Chilly Powder : 3 tbsp
8. Coriander Powder : 1 tsp
9. Turmeric Powder : 1/2 tsp
10. Curry Leaves: 2-3 springs
11. Kudampuli : 2-3 medium size piece
12. Mustard seeds : 1/2 tsp
13. Fenugreek seeds : 1/2 tsp
14. Coconut Oil
15. Salt

Method :

• Crush the pearl onions,ginger and garlic together.
• Chop the tomato into small pieces and grind into a coarse paste without adding water.
• Heat oil in a clay pot.
• Splutter mustard seeds and fenugreek seeds.
• After spluttering add curry leaves, green chillies and the crushed mix.
• Saute them well for 4-5 minutes.
• Add all the powders and saute till the raw smell goes.
• Now add the tomato paste and mix well.
• Add required water and allow to boil.
• Add fish pieces,kudampuli and salt.
• Cover the pot and cook in medium flame.
• Cook till the fish pieces are well cooked and switch off the flame.
• Cover the pot well .

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

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!!!!!!!

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!!!!!!!!!