subject: Fish - recipes [print this page] Fish - recipes Fish - recipes
Fish Moily
Ingredients
fish - 2 lbs,
Tomato - 2 no,
Whole chilly (red) - 10 no,
Onion - 1 big,
Garlic - 5 cloves,
Turmeric powder - tsp,
Green chilly - 5 no,
Coconut milk - 1 cup,
Salt To taste,
Lemon juice - 3 tsp or for taste,
Curry leaves - 2 stems,
Ginger - 1 inch piece,
Oil - 2 tab
Preparations
clean the fish and cut into 1 inch pieces. Crush the red chili with garlic and keep aside. Slice the onion thinly. Cut the green chilly lengthwise. Chop the gingerPut the oil in a cooking pan and saut the onion and green chilies for five minutes. Then add the crushed pepper, garlic and ginger. Fry for 3 minutes until the smell of chili comes out. Add the coconut milk, turmeric powder and let it boil. Then add the fish and salt. Cook well and add the tomato pieces. Cook for 5 minutes. Add the lemon juice and curry leaves.
Kerala Fish Curry
Ingredients
Fish or Prawns - 2 lbs
Corriander pwd. - 1 tsp
Red Chillies - 6 nos
Turmeric - 1 tsp
Onions - 2
Coconut - 1
Garlic - 6 flakes
Tamarind - 1 small lump.
Salt - to taste
Ghee
Preparation
Grate coconut & extract the milk from half of it . Grind coriander, chillies , turmeric , 1 onion and garlic to a paste . Soak the tamarind in water and strain the juice from it. Brown the sliced onion in ghee and add the masala & the remaining half of the grated coconut. Fry for 5 minutes on brisk fire. Add the coconut milk and the fish or prawns (whatever u are using) & simmer till fish is tender. Add tamarind juice and bring to a boil once.
Roasted King Fish
Ingredients
500 gram(s) thick slices of king fish cleaned
1 tablespoon(s) lemon juice
Salt to taste
Lemon wedges, finely sliced onion rings, tomatoe slices to garnish.
Grind to a fine paste:
1 tablespoon(s) red chilli powder
teaspoon(s) black pepper powder
teaspoon(s) turmeric powder
teaspoon(s) cumin seeds
teaspoon(s) coriander seeds
1 small onion chopped
2 teaspoon(s) garlic chopped
2 teaspoon(s) ginger chopped
4 curry leaves
Salt to taste
Umber and tomato slices to garnish.
Preparation Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes. Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour.
Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not overcrowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side.
Fish Curry with coconut
Ingredients
Fish (preferable white, king fish, pomfeeat etc) 1Kg.
Onions 2 Large
Coconut half
Tamarind ( Kodampuli ) 3
Green chillies 5 nos
Vinegar 2tbs
Ginger 1
Garlic 3 cloves
Coriander seeds 1tbs
Green chilli 1/2 tbls.
Mustard seeds 1/2 tlbs
Curry leaves 5
Preparation
Cut Onions, Ginger and green chillies into lengthwise
Mix the above with fish, turmuric powder and vinegar and set aside for 15 mts.
Lightly fry the grated coconut and coriander, and grind it to a smooth paste with coriander seeds and chili powder.
Add the paste to the fix and onion mix adds water, tamarind and curry leaves. (Amount of water to your preference, normally 2 cups) Heat in medium flame until fish is cooked.
Add mustard seeds in hot oil and mix with the curry as a garnish
Fish varutharacha curry
Ingredients
Mackerel or sardine - 1/2kg
Small onions - 100gm
Ginger - 1 inch
Garlic - 6 cloves
Coconut - 1 cup
Tamarind 3 pieces or 1 lemon size
Chilli powder - 2tbsp
Coriander powder - 3tbsp
Pepper powder- 1tsp
Fenugreek powder - 1tsp
Coconut oil - 1Tbsp
Salt
Curry leaves.
Preparation
Cut the fish into small pieces of 1 inch thickness. Soak the tamarind in water. Marinate the fish with turmeric and salt and keep aside. Take a pan and add 1 tsp coconut oil. Add the scraped coconut and fry. When it is dry add the small onions and continue to fry. Fry till the coconut has a dark brown color. Take care not to burn it. Add the chilli and coriander powder and fry some more. Turn off the stove and add the garlic and ginger. Allow the mixture to cool. Grind to a fine paste in a mixie with water. Take a vessel, add the paste, tamarind and water. Bring to boil on a high flame. Add salt. Reduce the flame and add the fish pieces. Cook covered. After 5minutes add the pepper powder and cook uncovered on high flame for 3 minutes. Reduce the flame and add 1 tbsp of coconut oil and the curry leaves. Give the vessel a turn and off the flame. Add the fenugreek powder, and keep covered on the ot stove for 10 minutes. Give the vessel a shake after that and keep covered.
Nethily Fish Curry
Ingredients
Nethiyl Fish
Onions - finely sliced;
Green Chillies - slit lengthwise
a Sprig of Curry leaves
Tomatoes; Salt to taste
Vinegar little
Green Mango
Turmeric Powder
Oil
Grind to a fine paste & keep:
Ginger; Garlic; Green Chillies, Green Corriander leaves; (Grind to a smooth Paste & Keep: Ginger/Garlic/Coriander leaves).
Grind Coconut & keep separately
Method
Slice Onions & fry to a pinkish colour, add the slit green chillies & curry leaves & continue to fry for a minute now add the ground green masala & Turmeric Pwd, fy on low heat till raw smell goes, add the chopped tomatoes & fry till soft, add the Coconut paste mix well & fry for 2 mins on low flame - till oil comes to the surface- add required quantity of water, the Mango pieces, salt - cover & let it bubble nicely - when the Curry has reached its thickness add the Nethiyle Fish - lift the vessel & shake it to mix do not use a spoon as this will break up the fish - cover & cook until a good smell comes - Remove add vinegar & serve the Curry.
Malabar Chemmeen Curry (Prawns)
Ingredients
1 kg cleaned and deveined prawns
1/4 cup oil
1 TBS ginger(julienne,long slices)
1 TBS garlic (paste)
2 serrano chillies (long slices)
1 TBS chilli powder
1/2 tsp turmeric powder
2 tomatoes (diced)
1 cup coconut milk(1st press set aside)
1-1/2 cup coconut milk (2nd &3rd press)
2 shallot's (diced)
Salt (to taste)
1/2 tsp ground black pepper
1/2 tsp mustard seeds
1/2 tsp shallots
Curry leaves for garnish
Preparation
Mix the prawns,turmeric,garlic together and set aside for 30min. In a clay pot if available or saute pan heat the oil, saute the shallots, ginger, green chillies for about 10min until oil seperates. Add the chilli powder and saute for a few more minutes add diced tomatoes and then the prawns and 2nd and 3rd pressed milk (or half a can of coconut milk if fresh cannot be obtained)Cook the prawns for about 20-30min until the prawns turn a bright pink color and are not rubbery. Set aside. In a skillet fry some mustard seeds then add 1 tsp shallot and curry leaves. Pour onto curry and serve hot with rice or parotas.
Fish Curry with Kodambuly
Ingredients
King Fish 250 grams Cleaned
Kodampuli 3 or 4 Boil in water
Curry Leaves Small bunch
Red Chilli Powder 3 teaspoons
Turmeric Powder 1/4 teaspoon
Fenugreek 1/4 teaspoon
Coconut Oil 2 tablespoon
Ginger 1 1/2 inch piece
Garlic 3 cloves
Salt To taste
Mustard Seeds A Pinch
Preparation
Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside.
Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste.
Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste.
Fry the paste at a medium heat, till the paste becomes consistent.
Add the water containing the extract of Kodampuli, check the level of sourness.
When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.
Karimeen Varuthathu
Ingredients
500 grams skinless firm white fish slices or pieces well washed
1 tablespoon(s) finely sliced garlic
1 tablespoon(s) ginger juliennes
4 green chillies slit
1 medium onion(s) finely sliced
1 teaspoon(s) red chilli powder
teaspoon(s) turmeric powder
1 small raw mango sliced or tomato chopped
2 cup(s) water
1 sprig(s) curry leaves
2 tablespoon(s) oil
salt to taste
Preparation
Heat the oil in a heavy-bottomed pan till hot. Add the garlic, ginger, green chillies and onions. Saute for about 4 minutes. Add the turmeric powder, red chilli powder, curry leaves and salt. Saute briefly.
Add the water and raw mango slices / chopped tomato. Bring to a boil. Drop in the fish and mix gently. Cover and cook on low for about 10 minutes or till the fish is cooked and the gravy is semi-dry.
Kerala Fish Fry
Ingredients
Fish - 1/2 Kg (King Fish or any other good fish)
Red Chilli Powder - 5 tea spoons
Turmeric Powder - 2 pinch
Ginger - 1 small piece
Black Pepper - 8 to 10
Vinegar - 1 tea spoon
Salt, Oil
Preparation
Clean and drain the fish properly. If it is a full flat fish, then slice into pieces.
Make a fine paste of ginger and pepper, mix with the chilli powder, turmeric powder, salt and vinegar. Add few teaspoons of water to make a thick, smooth paste.
Apply this mix on both sides of the fish slices as a very thin layer. Keep aside for 30-45 minutes.
Deep fry the fish pieces on either side until golden brown. Drain the oil.
Shrimp Masala
Ingredients
1 lb. jumbo shrimps (shelled and deveined)
1 tsp. salt (or to taste)
1 tsp. of mustard seeds (optional)
1 cup sliced onions
1 Tbsp. chopped fresh ginger or 1 tsp. powder.
1 cup chopped tomatoes
1 Tbsp. Spice 'N Flavor Fish Shrimp Masala.
4 Tbsp. veg. or corn oil
2 Tbsp. chopped fresh garlic or paste
2 chopped fresh cayenne or serrano chilli pepper - (optional)
1. In a bowl combine the cleaned Shrimps with Tbsp. of Spice 'N Flavor Fish Shrimp Masala, salt and set aside . In a small bowl combine the remaining Masala, with 3 Tbsp. water to a paste and set aside
2. In a medium wok, pan or skillet (non-stick is ideal) heat oil using moderate heat, place the mustard seeds in it, cover it until the popping (crackling) sound stops, about 30 secs. to 1 min. Add the onions and stir-fry until soft and lightly brown, 5 to 6 mins.
3. Add ginger, garlic and chillies and stir-fry for 1 min. Add the masala paste from step#1 and saute stirring until the liquid has evaporated, about 1 min. Add the tomatoes stir-fry for 3 mins. or until they become soft.
4. Add the shrimps, cup of water and stir-fry for 4 to 5 mins. Or until tender.
5. Taste for salt and transfer to a serving dish and garnish with coriander leaves
