Kerala Fish Curry / Meen Curry ( without coconut paste )

Kerala Fish Curry / Meen Curry ( without coconut paste )

Ingredients

800 g Thirutha or Varaal Fish ( back water fish )
1 teaspoon salt ( for marination )
1 teaspoon turmeric powder ( for marination )
1/2 cup coconut oil
10 small onions / chuvannulli / sambar onion / shallots, sliced
2 - inch piece ginger, finely chopped
15 cloves garlic, finely chopped
5 green chillies, slit lengthwise
4 tablespoon red chilli powder
1 tablespoon coriander powder
1 teaspoon turmeric powder

1/4 cup water ( for diluting )
6 big size kudampuli ( or 8 small ) - soak kudampuli in 1/2 cup salted water 30 minutes. Drain out water and remove kudampuli
1 1 /2 cup water ( for cooking )
Salt to taste

For Seasoning:

1 teaspoon coconut oil
1 teaspoon mustard seeds
1 spring curry leaves

Method

Heat oil in a frying. Add mustard seeds. When they pop add curry leaves. Saute for 2- 3 minutes.

Method

Wash and clean fish pieces.

Marinate fish pieces with 1 teaspoon salt and 1 teaspoon turmeric powder. Keep aside for 15 minutes.

Soak kudampuli in 1/4 cup water with 1/2 teaspoon salt for 30 minutes.

Dilute red chilli powder, coriander powder and turmeric powder in 1/4 cup water. Mix well and keep aside.

Heat oil in an earthen pot. Add sliced onions, ginger, garlic and green chillies. Fry for 8 -10 minutes or till fragrant.

Add diluted red chilli powder, coriander powder and turmeric powder. Saute on a low heat till the raw smell goes. Add kudampili and arrange fish pieces carefully. Add water and salt to taste.

Cover with a lid and cook on a low heat for 12 - 15 minutes or till done and gravy slightly thickens. Garnish with seasoning. Serve with Tapioca / Kappa Vevichathu. Other accompaniments - Rice / Paalappam ...

Pressure Cooker Payasam ( Kheer )

Pressure Cooker Payasam ( kheer )

Serves: 4- 5 dessert cups

Ingredients

1/3 cup ( 80 ml / 3 oz ) basmati rice / silky raw rice
1/2 cup (100 ml / 4 oz ) sugar
1/2 litre milk ( do not dilute with water )

Method

Soak rice in 1/2 cup water for half an hour. Drain out water.

Boil milk and keep aside.

Add milk and soaked rice in a pressure cooker. Mix well. Close cooker. Bring to full pressure on high heat till 3 whistles. Reduce heat and cook on a low heat for 5 minutes. Allow to cool naturally.

Open cooker. Add sugar. Mix well. Cover with a lid and cook on a low heat for 10 minutes / till light pink in color. Stir occasionally. Serve hot / warm / chilled.

Paneer Theeyal

Paneer Theeyal

Serves: 4

Ingredients

200 g paneer , cut into cubes
2 teaspoon cooking oil
10 small onions / shallots / sambar onions, sliced
1 teaspoon tamarind paste or 1 tomato , finely chopped
1 spring curry leaves
1/2 cup water
1 tablespoon ( 3 teaspoon ) Theeyal masala
3/4 teaspoon salt ( or to taste )

For Theeyal Masala / Coconut Paste:

1/2 coconut, grated
8 - 10 whole red chillies
1 tablespoon coriander seeds
1/2 teaspoon turmeric powder

Method

For Theeyal Masala:

Heat a heavy bottomed kadai and dry roast all the ingredients on a low heat till golden color / fragrant for 20 - 25 minutes.

Grind theeyal masala ingredients in a mixer without adding water. Grind till the oil leaves from the sides of the jar. It should be a very fine paste. Store in an airtight / Tupperware container for further use.

For Paneer Theeyal:

Heat oil in a non stick kadai. Fry sliced small onions till pink color and fragrant. Add curry leaves, tamarind paste or chopped tomatoes, paneer cubes, salt to taste and 1/4 cup water. Stir well. Cover with a lid and cook on a low heat for 5 - 8 minutes.

Add 1 tablespoon theeyal masala and 1/4 cup water. Mix well with paneer. Stir gently. Adjust salt. Cover with a lid and cook on a low heat for another 8 - 10 minutes till the gravy slightly thickens. Serve as a side dish with chapati / whole wheat bread / rice..

Hot Milk Sponge Cake

Sponge Cake

Ingredients

1 cup ( 200 ml / 8 oz ) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon butter
1/2 cup (100 ml / 4 oz ) hot milk
2 eggs
1 cup sugar
1 teaspoon vanilla essence
1 teaspoon honey
1 teaspoon finely grated lemon / orange rind

Method

Preheat oven.

Sieve flour, baking powder and salt.

Add butter to milk and keep hot,

Beat eggs until thick. Gradually add sugar and continue beating for 5 minutes at medium speed.

Quickly stir in sieved ingredients. Stir till blended; add hot milk mixture, vanilla essence, honey and lemon / orange rind.

Blend thoroughly and pour into a paper - lined round / square baking dish and bake at 180 * C or 350 * F for 25 - 30 minutes . Cool for a while before turning out onto wire rack.