Kerala Style Fish Curry with Coconut (Fish Molee)

Preparation time: 10 - 15 mins, Cooking time: 20 - 25 mins, Serve: 8

Ingredients:

Coconut milk: 1/2 cup
Fish  (your choice): 500gm
Oil: 2tbsp
Mustard seeds: 1 tsp
Onions: 2 slices
Green Chilies: 4 - 5 slit
Ginger: 1 inch cut into small pieces
Garlic: 5 cloves cut into strips
Fresh Curry leaves: 8-10
Turmeric powder: 1/2 tsp
Red Chili powder: 1/2 tsp
Red Tomatoes: 2 cut into pieces
Salt as per taste

Method:

• Heat oil in a kadai. Add mustard seeds and let it splutter.
• Add onions, green Chilies, ginger, garlic, curry leaves and salute till soft and transparent.
• Add turmeric powder, red chilli powder and fry for another minute.
• Add chopped tomatoes and salt to taste and fry for 5 mins till tomatoes soften.
• Add coconut milk and stir.
• Add tamarind juice and bring to boil.
• When it starts boiling add the fish and salt to your taste.
• Simmer for 10 to 15 mins or till the fish is done and remove from fire.
• Add fresh corainder leaves and serve hot with steamed rice.

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Chinghri Jhal or Jhol Recipe

Ingredients

500 gms king prawns
3 inch ginger
15 gloves garlic
5 green chillies
4 tbsp desiccated coconut
2 tbsp mustard seeds
½ tbsp. ground turmeric
½ tsp salt
2 tbsp mustard oil
1tsp sugar
1tsp panch phoran
1tbsp fresh finely chopped coriander leaves
Lemon wedges
Onion rings

Method:

• Shell the prawns remove the heads.
• Grind ginger garlic chillies into a smooth paste and add desiccated coconut mustard seeds, turmeric salt and sugar and continue grinding to form a fine paste.
• Pour the mustard oil into a small frying pan and heat to smoking point to get rid of the pungent taste and smell.
• Add panch phoran and as soon as the seeds begin to pop, pour the contents of the pan over the ground ingredients.
• Put the prawns in a large, oven-proof dish and coat them liberally with this mixture.
• Bake at 210 C (410F) for about 25-30 minutes or until cooked.
• Remove from oven, garnish with chopped fresh coriander, lemon wedges and onion rings serve hot.

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Prawn Samosa

Ingredients 

Samosa Patti – 8
Prawn (small) Deveined – 20 to 25 
Onion – 1
Oil – 2 tbsp
Garlic chopped – 1 ½ tsp
Red chili flakes – ½ tsp 
Salt to taste
Coriander leaves chopped – 2tbsp
Jalapeno – 2
Medium Tomato chopped – 1
Tomato ketchup – 2tbsp
Vinegar – 1tsp
Refined Flour (Maida) – 2tbsp

Method

Finely chop onion. Heat 1 tbsp oil in a non-stick pan, add 1 tsp garlic and onion and sauté till translucent. Add prawns, ¼ tsp red chili flakes, salt and sauté. Chop 1 tbsp coriander leaves and add. Take the pan off the heat and drain the cooked prawns in a strainer. Set aside to cool. Finely chop jalapeno peppers. Heat 1 tbsp oil in another non-stick pan. Add remaining garlic, remaining red chilli flakes, tomato and sauté. Add jalapeno, tomato ketchup, salt and vinegar and reduce heat. Cook till sauce thickens. Chop 1 tbsp coriander leaves, add and mix well. Transfer into a bowl and set aside. Heat sufficient oil in a kadai. Make a cone of each samosa patti, fill with prawns mixture and fold to cover the filling completely. Seal the open edge with the flour paste. Gently slide samosas into hot oil and deep fry on medium heat till golden and crisp. Drain on tissue paper. Serve hot with jalapeno tomato sauce.

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Fish Cutlet Recipes

Ingredients

Cooked Fish - 1/2 Cup (fried or from Curry) 
Potatoes - 5 
Green Chillies - 2
Chopped Green Coriander - 2 tbsps
Black Pepper, Corns - 1/4 tsp
Red Chili Powder - 1/2 tsp
Turmeric - 1/4 tsp,
Garam Masala - 1/2 tsp
Garlic Cloves - 3
Chopped Ginger - 1 tsp
Coriander Seeds - 1/4 tsp,
Onion - 1 (chopped)
Maida flour
Bread crumbs

Method

Debone and remove flakes of the fired or from curry fish. Saute the onions until soft. Grind garlic, ginger, coriander and pepper together. Add this mixture to the onions. Add chopped green chillies, add chilli powder, turmeric powder and the garam masala. Saute for a few minutes. Add boiled lightly mashed potatoes and salt and mix well. Add the fish to the above mixture and put gas off. Mix well, remember the quantity of fish should be more than potato. Make smaller sized cutlets. Dip in a light batter of flour (maida) and water. Dip in bread-crumbs and pan fry in non stick oil.

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Tandoori Fish Recipe

Ingredients

1/2 kg sliced Seer fish or whole Pomfret perfectly cleaned and washed 

Ingredients For Marinating

1 1/2 tsp Garlic- Ginger Paste

2 tsp. Chilli powder

1 tsp. Cumin powder

1/2 tsp. Turmeric powder

2 tsp. Lemon Juice

1 tsp. Garam masala powder

3 pinches Chicken coloring

2 tbs. Salt

Oil for shallow frying

Method

Marinate fish slice or whole Pomfret by rubbing the above masala paste along with salt and keep for at least 20 minutes.

Heat oil in a tawa and shallow deep fry the marinated fish on both sides till golden brown.

Sprinkle lemon juice and serve hot. 

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Grilled Pomfret Fish

Ingredients

Pomfret big 1

Garam masala - 1 tsp

Coriander powder - 1 tsp

Vinegar - 2 tbsps

Ginger garlic paste - 1 tbsp

Chilli powder

Oil 1 tsp

Salt To taste

Method

• Rub the fish with salt, chilli powder, garam masala, vinegar, coriander powder and ginger garlic paste. Keep it aside.
• Line a pan with oil and grill the fish.
• Serve hot.

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Spicy Fish

Ingredients

Fish(centre bone river fish) - 1 kg

Malt vinegar - ½ cup

Ginger paste - 3 tbsp

Garlic paste - 3 tbsp

Green chili paste - 4 tsps

Ajwain - 3 tbsp

Red Chili Powder - 1 tsp

Turmeric - ½ tsp

White pepper powder - ½ tsp

Gram flour - 1 cup

Orange colour Few drops

Oil to fry

Salt to taste

Method

• Wash the fish and cut into 1/2 inch thick slices and pat dry.

First Marination

• Dissolve salt in vinegar and leave the fish in this marinade for atleast 25 mins.
• Remove, place between two napkins and press gently to remove the excess moisture.

Second Marination

• Mix the ginger, garlic & chili paste, ajwain, red chillis, turmeric, pepper and salt with gram flour.
• Add 7 tbsps of water and orange colour and make a paste of coating consistency.
• Apply the paste on both sides of the fish and arrange them on a tray atleast an inch apart.
• Keep aside for 20 mins.
• Heat ghee in a frying pan and fry the fish over medium heat until well cooked.

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Prawns 65

Ingredients

2 cups medium sized prawns (de-veined & cut into two-cm pieces)

1 big sized onion (finely chopped)

2 to 3 green chillies (finely chopped)

10 to 15 fresh curry leaves

3 tbsp fresh curd

One quarter piece of lemon

Salt to taste

Refined oil

White of one egg

¼ tsp monosodium glutamate (opt.)

¼ tsp black pepper powder

2 tsp corn flour

Method :

Clean & wash the prawns. Remove excess water. Marinate the prawns with salt, egg white, monosodium glutamate, black pepper powder & cornflour. Mix & keep aside for half an hour.

Make small balls of the prawn mixture & deep fry in hot oil till light brown & crispy. In a kadai, heat oil & saute curry leaves for five seconds.

Add finely chopped onions & green chillies & sauté on a medium flame till light brown. Add curds & salt & keep stirring for sometime. Add the deep fried prawn balls & gently mix. Stir for 3 minutes. Finally squeeze lemon juice on it & mix well. Serve hot.

Note: The curry leaves should be fresh & not overcooked. It is the key flavour for this starter. Also the onions should not be overcooked, only sauteed.

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Prawns Fry

Ingredients

Prawns 10 - 12
Ginger/Garlic Paste
Salt
Chilli Powder
Turmeric Powder
Lemon Juice
Oil

Method

Wash the Prawns and marinate all the above ingredients for 2 hours. After 2 hours deep fry those marinated prawns. Serve hot.

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Mangalorean Fish Curry

Ingredients :

4 large Pomfret darnes
10 Red Chillies
1 tsp Coriander Seeds
1 tsp Cumin Seeds,
1/2 tsp Mustard Seeds,
8 Peppercorns,
1/2 Coconut Grated
1/4 Turmeric Powder
1 Ballsize Tamarind
6 Plump Clover garlic,
2 Onions
Salt to Taste
2 tsp Oil,
Curry Leaves

Preparation Method 

Soak the tamarind in 1/2 cup water for 15mins, squeeze out the juice and discard the tamarind. Grind the red chillies, coriander seeds, cumin, mustard seeds, peepercorns, coconut, turmeric and tamarind juice along with half the quantity of garlic and onion. Slice the remaining onion and garlic.

Heat oil in a frying pan and saute slices of onion, garlic and curry leaves till golden brown. Add the ground masala. Cook for2 mins. Now add the darnes of pomfret and cook till done with 1 cup of water. Adjust seasoning and serve hot.

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Fish Biriyani

Ingredients

3cups cleaned and washed basmati rice
1/2kg King fish or seer fish
1tbsp chilly powder
1/2tsp turmeric powder
1cup oil
2tbsp ginger,garlic and green chilly paste
4nos cardamom seeds
4nos cinnamon pieces
4nos cloves
4nos pepper
4-5 sliced onion
1 chopped tomato
1tsp garam masala powder
1tbsp curd
1/4cup thick coconut milk
1cup chopped coriander leaves
Ghee
Salt to taste


Preparation Method

For rice
Heat 2tbsp ghee in a pan add cardamom, cinnamon, cloves and pepper stir it, then add onion fry for 5mins, add basmati rice stir for 5mins, pour boiled water and salt, cook till it done

For fish
Marinate fish pieces with chilly powder, turmeric powder and salt for 1hour. After an hour fry those fishes in oil. Take a pan and heat the same oil which we used to fry the fish, add sliced onion fry it in a low flame till it become slightly brown, then in medium flame, add ginger, garlic and chilly paste and tomato, stir it for 6 mins then add curd, coconut milk, coriander leaves and salt. Stir it for 5mins and then add fried fish pieces keep it in a low flame till it get boiled. Take a deep bottom vessel layer put rice and fish masala, then pour 2tbsp ghee and tightly cover with a lid and keep it in a very low flame for 10mins. Garnish it with roasted nuts and raisins.

For Fish Biriyani bonesless fish is the best choice. For that you can choose fish like tuna, salmon, akoli.... etc, but it will be very tasty if we use king fish.

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