Spicy Kerala Fish Curry

Spicy Kerala fish curry (with raw mango)

Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy and fish absorbs all the flavors.

Serves: 3 - 4

You will need

1 tablespoon oil
12 shallots / chuvannulli , finely sliced (or 1 onion, finely sliced)
6 cloves garlic, finely sliced
1 green chilli, slit lengthwise
1 - inch piece ginger, finely sliced
1 spring curry leaves (dark green)
2 medium size raw mangoes, cut into 1/2 - inch thin slices
500 g fish pieces, medium size pieces
100 ml (1 cup) water
3/4 teaspoon salt (or to taste)

Spice paste:

2 tablespoon (30 g) Kashmiri red chilli powder (or 3 teaspoon for less spicy)
1 tablespoon (15 g) coriander powder
1/2 teaspoon turmeric powder
50 ml water

Dilute Kashmiri red chilli powder, coriander powder and turmeric powder in 50 ml water and keep aside.

Method

Wash and clean fish pieces. Wash till you get a clear water and finally add rock salt (kalluppu) and wash again. Drain out water thoroughly and wipe each fish piece with a kitchen towel.

Heat oil in a meen chatty (preferably earthen pot) or pan. Add finely sliced onions/ small onion / shallots / chuvannulli. Fry on a medium heat till golden color.

Add sliced garlic, ginger, slit green chilli and curry leaves and fry till crisp and golden color.

Add diluted spice paste and stir on a low heat for 2 - 4 minutes or until the raw smell goes and water dries up.

Add raw mango slices, fish pieces, salt to taste and 1 cup water (100 ml). Stir all the ingredients well (stir gently). Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until done and gravy slightly thickens / fragrant / fish pieces softens.

Serve with Rice / Appam / Idiyappam / Kappa (Boiled tapioca).

While it is not necessary; to make the curry richer and tastier one may add half to one cup (50 - 100 ml) thick coconut milk. This will also make the curry less hot / spicy.

Sprouted Methi Seed Thoran / Sukke (Kirlele methiye sukke)

Sprouted methi seed thoran / sukke (Kirlele methiye sukke)

A nutritious side dish with rice !!!!

Serves: 3

You will need

1 cup (100 g) methi seed (Fenugreek seed)
2 cups water
1/2 metre muslin cloth (or suitable clean / hygienic cotton cloth)

Method

Wash and soak methi seeds in 2 cups water for 6 hours or over night. Drain out water thoroughly, pack it loosely in clean cloth. Set aside in a bowl for 2 days to allow Methi to sprout or germinate. Sprinkle water occasionally (must ensure the pack is not immersed in water - the Methi may get spoiled instead of germinating).

For coconut mixture:

2 tablespoons (30 g) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder

Mix all the ingredients well and keep aside.

Other ingredients:

2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoons jeera (cumin seeds)
1/4 teaspoon urad dal
2 tablespoons (30 ml) water
1/2 teaspoon salt (or to taste)

Method

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Fry for 1 minute.

Add sprouted methi seeds, coconut mixture, salt to taste and sprinkle 2 tablespoons water. Mix all the ingredients well.

Cover with a tight lid and cook on a low to medium heat for 15 minutes or until done / methi seed softens and water dries up, stirring occasionally. Serve as a side dish with rice.

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Kappayum Meenum

Kappayum Meenum (Boiled tapioca & fish curry)

Kappa and Meen Curry is a quintessential contribution in Kerala cuisine.

The traditional taste of Kappa and Meen Curry is still preserved uncorrupted in the toddy shops ( shops selling coconut beer ) in Kerala.

Featured here is the Kappa and Meen Curry in its original form.

A resent trend is to serve these traditional foods in 5 star hotels and in houseboats- to popularize this among the visitors- especially from abroad; to give them a taste of authentic Kerala food.

Kappa ( Tapioca ) is a tubular , rich in carbohydrate omnipresent in Kerala.

If fresh, a cut section of Kappa will look moist and fully white. A bluish tinge or dryness indicate that the Kappa is old and hence not fresh ( won’t cook well ).

Cut fresh Kappa to required size after skinning and removing the vein at the centre. Wash and clean well.

Take diced Kappa in a vessel. Add water- so that all the pieces are fully immersed. Add 1/2 teaspoon salt. Boil till done. Drain out water.

Alternately pressure cook on high heat for 3 whistles. Allow the cooker to cool naturally. Drain out water.

Most important : Drain off this water. Don’t use it for any other purpose.

For Kappa (Tapioca)

Serves: 2 - 3

You will need

1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
2 green chillies, slit lengthwise
1 spring curry leaves
2 tablespoons finely chopped shallots / chuvannulli / sambar onions
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
400 g boiled and mashed tapioca pieces / kappa
Extra 1/2 teaspoons salt

Method

Boil tapioca pieces as per the instructions shown above.

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera, slit green chillies and curry leaves. Saute for 2 minutes.

Add finely sliced small onions and fry till golden color and crisp.

Add red chilli powder and turmeric powder. Stir well for 2 minutes.

Add boiled and mashed tapioca pieces. Sprinkle extra salt if required. Mix well. Do not add water. Cover with a tight lid and cook on a low to medium heat for 10 - 12 minutes or until the spices well blended with tapioca.

1 st recipe

Fish curry

Serves: 3

You will need

1 tablespoon oil
10 shallots / chuvannulli , finely sliced
6 cloves garlic, finely sliced
1 green chilli, slit lengthwise
1 - inch piece ginger, finely sliced
1 spring curry leaves (dark green)
4 kudampuli, medium size (soak in 50 ml water for one hour. Add 1/4 teaspoon salt)
400 g fish pieces, medium size pieces
100 ml (1 cup) water
3/4 teaspoon salt (or to taste)

Spice paste:

2 tablespoon (30 g) Kashmiri red chilli powder
1 tablespoon (15 g) coriander powder
1/2 teaspoon turmeric powder
50 ml water

Dilute Kashmiri red chilli powder, coriander powder and turmeric powder in 50 ml water and keep aside.

Method

Wash and clean fish pieces. Wash till you get a clear water and finally add rock salt (kalluppu) and wash again. Drain out water thoroughly and wipe each fish piece with a kitchen towel.

Heat oil in a meen chatty (preferably earthen pot) or pan. Add finely sliced small onion / shallots / chuvannulli. Fry on a medium heat till golden color.

Add sliced garlic, ginger, slit green chilli and curry leaves and fry till crisp and golden color.

Add diluted spice paste and stir on a low heat for 2 - 4 minutes or until the raw smell goes and water dries up.

Add kudampuli, fish pieces, salt to taste and 1 cup water (100 ml). Stir all the ingredients well (stir gently). Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until done and gravy slightly thickens / fragrant / fish pieces softens.

Serve with Tapioca / Rice / Appam / Idiyappam ...

2 nd recipe

Fish Curry

Serves: 2 - 3

You will need

1 tablespoon oil
1 onion, finely sliced
1 1/2 teaspoon Kashmiri red chilli powder
1 teaspoon thick tamarind paste
100 ml water
3/4 teaspoon salt
6 mackerel fish, medium size

Method

Wash and clean fish and cut into 2 pieces. Drain out water completely and keep aside.

Mix red chilli powder and thick tamarind paste.

Heat oil in a pan or earthen pot. Add sliced onions and fry till golden color and crisp.

Add red chilli powder - tamarind mix. Stir on a low heat for 2 minutes or until well mixed with onion.

Add fish pieces, 100 ml (1 cup) water and salt to taste. Gently stir well. Cover with a tight lid and cook on a low to medium heat for 10 - 12 minutes or until done / fish pieces softens / gravy thickens / fragrant. Serve with Rice / Tapioca.