Fish Curry

• 1/2 coconut grated (1 cup)
• 1 tomato
• Small piece of ginger
• 1 string of curry leaves
• 1 tbsp chilli powder or 3 dry red chilli
• 1 small tamarind 
• 1/2 tsp turmeric powder
• 1/2 tsp methi seeds

• Grind the above ingredients into a fine paste with half cup of water.
• Heat a clay pot.
• Add the grind paste and let it heat in a small flame.
• Let it boil.

• Fish 4 or 5 pcs (king or black pompfret or few prawns )
• Few pcs of raw mango(optional)
• 2 green chillies sliced

• Add the fish or prawns into it.
• Add the mango and the chillies into it.
• Let it cook
• Remove from the flame 

• 3 small shallots chopped
• few curry leaves
• 2 tbsp coconut oil

• Heat 2 tbsp oil, add chopped shallots into it and fry.
• Add curry leaves 
• Remove from the heat.
• Add the tempered into the curry.
• Close the lid and keep it aside for few minutes.

Enjoy Cooking

S

Meen Pathiri

(Steamed Rice-pie with fish)

For the Pathiri:

• 500 grams boiled rice
• 1/2 coconut grated
• 1 tsp aniseed
• 1 tsp cumminseed 
• 50 grams small peeled
• 2 pods cardamom
• 2 big sections of banana leaf( I used foil)
• salt to taste

For the Stuffing:

• 1/2 kg pompfret or king fish
• 2 Onion
• 4 green chillies
• 1 cm ginger
• 1/2 pod garlic
• 1 tbsp coriander powder
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 2 tbsp grated coconut
• 4 cm Cinnamon
• 3 cloves
• 2 pods cardamom
• 1/2 tsp aniseed
• 1/2 bunch coriander leaves
• 1 spring curry leaves
• 2 tbsp oil
• salt to taste

Method:

Clean  and soak the rice in hot water for 4-5 hours.

Wash  and drain it.

Add the coconut, aniseed, cumminseed, cardamom, small onion and salt to the rice and grind it to a thick smooth paste, adding very little water. keep aside.

Or follow the process of making roti from kaka roti

To make the stuffing:

Cut the fish into big slices and wash thoroughly.

Apply a little chilli powder, turmeric powder and salt.

Shallow fry in hot oil and keep aside.

Slice the onions and chillies.

Grind the ginger and garlic.

Chop coriander leaves.

Grind 2 tbsp coconut to a smooth paste with aniseed, cardamom, Cinnamon and cloves.

Heat 2 tbsp oil and saute the onion and chillies.

When the onion becomes transparent add ginger and garlic.

Stir for a while and add coriander, chilli and turmeric powder.
Stir well and 1/2 cup water.
Mix the ground coconut , add to the masala and simmer for a while.
When the gravy thickens add the fresh fish and keep on the fire for few minutes more, shaking the pan occasionally.
Add the coriander leaves and curry leaves and remove from the fire and cool.

To make pathiri :
Oil your hands and shape the rice dough into balls and flatten it on a piece of foil to a a chapti 1/4 inch thick.

Make one more pathiri in the same way.
Place a piece of fish and some masala on one pathiri and spread it evenly.
Cover with the another pathiri.
Press the edges well with fingers.
Make 4 or 5 pathiris in the same way with the remaining rice paste and fish masala.


Steam till cooked.
Remove and cool.
Peel off the foil and Serve.

Fish Biryani

• King fish 500gm
• Basmathi rice 500 gm
• onion big 3
• green chillies 10
• garlic 1 pod
• ginger 4 cm piece
• coriander powder 2 tsp
• chilli powder 2 tsp
• turmeric powder 1 tsp
• curd  1 cup
• coriander leaves 1 bunch
• mint leaves 1/2 bunch
• garam masala powder 3 tsp
• juice of lime
• rose water 1 tbsp
• saffron a pinch
• ghee 4 tbsp
• oil to fry fish
• salt

Pick, wash and drain the rice. 

Clean and wash the fish and cut into 2cm-thick slices. 

Rub in salt, turmeric and half the chilli powder and allow the fish to marinate for a while.

Heat oil and shallow fry the fish till well browned.

Slice the onions , chop coriander  and mint leaves.

Grind the garlic, ginger and green chillies. 

Beat the curd, mix well.

Soak saffron in a little rose water and keep aside.

Heat a little ghee.

Add half of the sliced onions and saute.

Add the ground ingredients and fry for a while. 

Add the coriander powder, chilli powder and salt to taste.

Mix well. 

Add the curd mixture with a little water and simmer for a while. 

Add the fried fish, chopped coriander leaves,  mint leaves, lime juice and half the garam masala powder.

Simmer on a slow fire, stirring occasionally till the gravy thickens. 

Remove from the fire and keep aside.

Heat the remaining ghee, add the remaining onions and fry them to a golden brown.

Remove and keep aside.

Add rice and fry for about 5 minutes.

Add sufficient boiling water to cook the rice.

Add salt to taste.

Cook till the rice is cooked and the water is completely absorbed.

Transfer half the rice on to pan, sprinkle a little garam masala powder and saffron mixture and some fired onion on top of the rice. 

Spread the fish masala evenly on it.

Spread the other half of the rice over it and again sprinkle  garam masala powder, saffron mixture and the fried onion. 

Cover the pan with a tight -fitting lid  and keep on a slow flame for 15 minutes or place it in a oven for 10- 15 minutes.

Granish with fried onions and serve hot

Mangalore Fish curry

• 250 grams any fish ( I used black pompfret)
• 1/2 cup coconut
• 2 dry Mangalore red chilies
• 1/2 tsp turmeric powder
• 1 medium onion
• 1 tsp crushed ginger n garlic
• 1/2 tomato
• 1 tbsp tamarind
• 1 spring curry leaves
• 2 tbsp oil

Clean and cut the fish into big slices and wash well.
Chop the onions and tomato.
Soak tamarind in a little water.
Warm the coconut with dry red chillies. ( Do not Roast)
Grind to a fine paste adding little water to the coconut and red chilies.

Heat oil.
Add onions and saute.
Then add tomato , crushed ginger and garlic and fry for few minutes.
Add the tamarind water, turmeric powder and salt.
Boil for few minutes.
Add the fish .
Cook till the fish is done.
Mix the coconut paste.
Add curry leaves.
Simmer and remove from the fire.

Meen Mulakittathu

(chili-hot fish curry)

Meen Mulakittathu is usually prepared with rice. This is one of the side dishes for a typical plain rice at Malabar or coastal Karnataka. The way it is prepared may differ from home to home . 

Usually Mackerel or Sardines  fish is used to make this but I did not have either of them , I used King fish.

4 mackerel or sardines or king fish

6 small onions

6 cloves garlic

1 tomato

2 tbsp chili powder

1/2 tsp turmeric powder

Small ball  of tamarind

1/2 tsp mustard

1 tsp fenugreek

2 tbsp coconut oil

2 springs of curry leaves

salt to taste

Clean and remove the heads of the fish and wash well.

Chop the onion and green chillies

Crush the garlic.

Soak the tamarind in a little water and squeeze out the juice.

Chop the tomato.

Heat the oil.

Add mustard.

When it starts to crackle, add the fenugreek, onion, green chilli's and garlic.

Fry for a few seconds.

Add chili powder, turmeric powder and tamarind water.

Simmer for a few minutes. 

Add the fish, curry leaves and salt.

Cook till the fish is done.

Meen Porichathu

(Fish fry)

     We call the fish as Meen.

Fish fry is something which used to be included in our day to day lunch. May be coming from a coastal region  that must have been a  practice....:) Now I fry them once a week. 

Here I used ready mix masala , this comes handy when u r in hurry...!!

• 4 black pomfret fish
• 4 tsp of eastern fish masala powder or ( mix of 2 tbsp chillie powder, 1tsp of coriander powder and a pinch turmeric powder)
• 1 tbsp of tamarind water
• salt
• coconut oil  for frying

Clean , cut and wash the fish.

Mix the masala powder with tamarind water and salt.

Apply to the fish and put it aside for some  time.

Shallow fry in oil and remove