Fish Curry in Tamarind Juice

Tamarind juice give a distinct taste to the fish curry. We can use King Fish (Neymeen) or Pomfret (Aavoli) to make this fish curry.

INGREDIENTS

• Fish (King Fish or Pomfret) - 500g or 1lb
• Chopped Ginger - 1 tsp
• Green Chilies (slit) - 4 nos
• Sliced Onion - 2 tbsp
• Tamarind - A gooseberry sized ball
• Tomato - 1 medium size
• Coriander powder - 1 tbsp
• Chilly powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Fenugreek powder - a pinch
• Coconut Oil - 1 tbsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Clean and cut the fish into pieces.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat 1 tsp oil in a pan or chatti.
• Add sliced onions and saute for a minute.
• Add ginger, garlic, green chilly and saute well.
• Add chilly powder and corriander powder into it and stir well till the raw smell goes.
• Grind tomato to fine paste.
• Add this paste into the pan. 
• Add turmeric powder, salt and tamarind juice along with little water and allow to boil.
• When it starts boiling, add the fish pieces and allow to cook.
• When the fish is cooked well sprinkle fenugreek powder and remove the curry from fire .
• Add curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Appam

Meen Curry / Fish Curry in Coconut milk.

The description for this item goes here.

INGREDIENTS:

• Fish - 500g or 1lb
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Shallot(Sliced) -3 nos
• Green chillies - 4 nos
• Sliced Onion - ¼ Cup
• Tamarind - A gooseberry sized ball
• Tomato - 1 nos
• Coriander powder - 1 tbsp
• Chilly powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Fenugreek powder - a pinch
• Coconut milk - ½ cup
• Coconut Oil - 2 tbsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Clean and cut the fish into pieces.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat 1 tbsp oil in a pan or chatti.
• Add sliced onions and Saute till it turns golden brown.
• Add ginger, garlic, green chilly and saute well.
• Grind tomato, chilly powder, coriander powder to fine paste.
• Add this paste into the pan.
• Add turmeric powder, salt and Tamarind juice along with water and allow to boil.
• When it starts boiling, add the fish pieces and allow to cook.
• When the fish is cooked well add coconut milk and remove from fire.
• Heat remaining oil in a pan.
• Add Sliced Shallot, fry it and add to the curry.
• Add Curry leaves and sprinkle Fenugreek powder.

Recommended Combination: Serve hot with Rice, Chappathi, Appam

Spicy Salmon Curry

Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked with Kudampuli.

INGREDIENTS:

• Salmon – 500gm or 1 lb
• Sliced Shallots – 15 nos or 1 onion
• Green Chilly(Slit) -4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Kudam Puli(Kukum star)-4nos
• Corriander powder – 3 tsp
• Chilli powder – 3 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Water -¼ cup
• Salt
• Coconut Oil – 3 tbsp
• Curry Leaves

PREPARATION METHOD:

• Heat 2 tbsp oil in a pan.
• Add Shallots/ Onions, Chilly, Chopped Ginger- Garlic and saute until the Onion turns transparent.
• Add Chilly Powder and Corriander Powder into it and stir well till the raw smell goes.
• Add water,Salt,Kudam Puli and Turmeric Powder and allow to boil for 15 minutes.
• When the Gravy gets thick add the fish .
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Add Fenugreek powder , Curry leaves and remaining Coconut Oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread

Salmon Curry

Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked in Coconut paste.

INGREDIENTS:

• Salmon – 500gm or 1 lb
• Shallots – 15 nos or 1 onion
• Green Chilly(slit) - 4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Grated Coconut – 1 cup
• Tamarind Syrup– 1tbsp
• Tomato – 1 nos
• Corriander powder – 2 tsp
• Chilli powder – 2 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder - ¼ tsp
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves

PREPARATION METHOD:

• Grind the grated coconut, tomato, chilly powder, corriander powder and the 5 shallot to a fine paste.
• Add tamarind juice and mix it with the paste.
• Heat 2 tsp oil in a pan.
• When the oil is hot add remaining chopped shallots/ onions, ginger, garlic and saute until the it turns transparent.
• Add the grounded paste with water, salt and turmeric powder and allow to boil for 15 minutes.
• When the gravy gets thick, add the fish.
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Sprinkle fenugreek powder and add curry leaves and remaining coconut oil. 

Recommended Combination: Serve hot with Rice, Chappathi, Bread

Mathi Peera Pattichathu

It is a dry dish, a common fish dish in Kerala.
The main ingredients are Sardine, grated Coconut and chopped Onion with Kudampuli.

INGREDIENTS:

• Sardine – 10 nos
• Shallots/pearlonion – 10 nos
• Green Chilly - 6 nos
• Finely chopped Ginger- ½ tsp
• Finely chopped Garlic- ½ tsp
• Grated Coconut – 1 cup
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Kudampuli - 2-3 pieces
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves -1 stem

PREPARATION METHOD:

• Soak kudampuli in water.
• Slice green chilly and pearl onion.
• Cut the fish into small pieces.
• Cook the fish along with salt, kudampuli and turmeric Powder in little water.
• Cover the pan with a lid and allow to cook .
• Mix the grated coconut, chilly powder, corriander powder, sliced green chilly, chopped ginger and garlic and pearl onion.
• Squeeze this mixture very well with hand.
• When the fish is cooked well,add this coconut mix and mix well.
• Add Fenugreek powder, Curry leaves and Coconut Oil and mix well.
• Remove from fire till water in the fish fully dries up like a thoran.

Recommended Combination: Serve hot with Rice.

Chooda / Netholi / Anchovies Peera Pattichathu

Anchovies or Netholi or Chooda is a small fish rich in calcium.
It can be used to make Meen Peera or can be fried to make it a delicious side dish for rice.
Chooda Pattichathu is a dry dish containing lot of grated cocconut and shallot with fish. It is prepared similar to any Thoran.

INGREDIENTS:

• Netholi/Chooda – 1½ cup
• Shallots/pearlonion – 10 nos
• Green Chilly - 6 nos
• finely chopped Ginger- ½ tsp
• finely chopped Garlic- ½ tsp
• Grated Coconut – 1 cup
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Kudampuli - 2-3 pieces
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves - 1 stem

PREPARATION METHOD:

• Soak kudampuli in water.
• Slice Green Chilly and Pearl Onion.
• Cook the fish along with Salt, kudampuli and Turmeric Powder in little water.
• Cover the pan with a lid and allow to cook .
• Mix the Grated coconut, Chilly Powder, Corriander Powder, sliced green chilly and pearl onion.
• Squeeze this mixture very well with hand.
• When the fish is cooked well,add this coconut mix and mix well.
• Add Fenugreek powder, Curry leaves and Coconut Oil and mix well.
• Remove from fire till water in the fish fully dries up like a thoran.

Recommended Combination: Serve hot with Rice

Ayala Curry / Mackerel Curry

Mackerel is a rich, oily fish, and as such is an excellent source of omega-3 fatty acids, which have been shown to reduce the risk of heart disease and other serious illnesses. Mackerel is an abundant source of vitamin.
Kerala Mackerel Curry is a hot and Spicy Curry cooked with kudampuli.

INGREDIENTS:

• Mackrel – 500gm or 1 lb
• Sliced Shallots – 8 nos
• Green Chilly(Slit) -4 nos
• Chopped Ginger - ½ tsp
• Chopped Garlic - ½ tsp
• Kudam Puli(Kukum star)-4nos
• Corriander powder – 3 tsp
• Chilli powder – 2 tsp
• Turmeric powder – ½ tsp
• Fenugreek Powder -a pinch
• Water -¼ cup
• Salt
• Coconut Oil – 3 tsp
• Curry Leaves

PREPARATION METHOD:

• Heat 2 tbsp oil in a pan.
• Add Shallots/ Onions, Chilly, Chopped Ginger- Garlic and saute until the Onion turns transparent.
• Add Chilly Powder and Corriander Powder into it and stir well till the raw smell goes.
• Add Water,Salt,Kudam Pui and Turmeric Powder and allow to boil for 15 minutes.
• When the Gravy gets thick add the fish .
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Sprinkle Fenugreek powder and add Curry leaves and remaining Coconut Oil. 

Recommended Combination: Serve hot with Rice.

Mathi Varuthathu / Sardine Fry

Sardines are and excellent source of protein and good fatty acids.
For Sardine Fry,fishes are marrinated and deep fried in cooking oil..

INGREDIENTS:

• Sardine - 10 nos
• Turmeric powder - 1/2 tsp
• Chilly powder - 1 tsp
• Garlic pods - 1 nos
• Ginger - A small piece
• Shallots - 3 nos
• Pepper powder - 1/4 tsp
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Clean the Fish and make slits through the fish .
• Grind the Chilly powder,Turmeric powder,garlic, ginger, shallot,Pepper powder and Salt.
• Marinate the fish with the mix and keep aside for 20 minutes.
• Fry the fish on both sides over a low fire.

Recommended Combination: Serve hot with Rice.

Kilimeeen Varuthathu / Red Snapper Fry

Kilimeen or Golden Thread fish can be used to make a good fry dish. Prepare by frying the marinated fish in oil.

INGREDIENTS:

• Kilimeen/Golden Thread - 6 nos
• Turmeric powder - ½ tsp
• Chilly powder - 2 tsp
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Clean the Fish and make diagonal slits through the fish .
• Mix Chilly powder,Turmeric powder and Salt with little water.
• Marinate the fish with the mix and keep aside for 15 minutes.
• Fry the fish on both sides over a low fire.

Recommended Combination: Serve hot with Rice.

Chooda / Netholi Varuthathu

Chooda fry is made by marinating the Netholi and frying in oil.

INGREDIENTS:

• Netholi/Chooda – 1 cup
• Chilli powder – ¼ tsp
• Pepper Powder - ½ tsp
• Turmeric powder – ¼ tsp
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Add Turmeric Powder,Chilly Powder, Pepper Powder and salt in fish and mix well.
• Keep it aside for 10 minutes.
• Heat Oil in a pan.
• Put netholi into it and fry till it becomes crisp.

Recommended Combination: Serve hot with Rice

Ayala Varuthathu / Mackerel Fry

Mackerel or Ayala is a rich source of Omega-3 fatty acids and vitamins.
This fish can be used to make a Ayala Curry or can be Fried. The fish is marinated with masala and fried in oil.

INGREDIENTS:

• Mackerel - 6 nos
• Turmeric powder - ½ tsp
• Chilly powder - 2 tsp
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Clean the Fish and make diagonal slits through the fish .
• Mix Chilly powder,Turmeric powder and Salt with little water.
• Marinate the fish with the mix and keep aside for 15 minutes.
• Fry the fish on both sides over a low fire.

Recommended Combination: Serve hot with Rice.