FISH MANGO CURRY

INGREDIENTS

1 kg Fish (Mackerel/King Fish/Pomfret)

12 Shallots (or 1 onion)

2 cup Coconut milk - 1/2 cup Thick Coconut Milk and 1 1/2 cup Thin Coconut Milk

2 Raw Green Mango (Cut into rectangles)

1 tbsp Ginger ( crushed)

1 tsp Turmeric powder

2  tbsp Coriander powder

1.5 tbsp Red chilly powder

2-3 Green Chillies

2 stalks Curry Leaves

2 tbsp Oil

Salt to taste

METHOD

1. Mix turmeric powder, red chilly powder and coriander powder in a bit of water to make a thick paste. Keep aside.

2.Heat oil and saute shallots (or onion) till golden brown. Add green chilly, curry leaves and crushed ginger. Saute till the raw smell of ginger fades.

 3. Add in the paste prepared in step 1 and saute. 

4. Add in the thin coconut milk along with the raw mango. Allow this to boil.

5. When the mixture begins to boil, add the fish in. 

6. Once the fish gets cooked, switch to low flame and add in the thick coconut milk. Stir well and turn off the heat when tiny bubbles start forming on the edges. Serve hot!

MATHI THAPPU

INGREDIENTS

1/2 kg Sardines / Mathi
1/2 cup Shallots chopped
1 tsp Garlic crushed
1 tsp Ginger crushed
1 tsp Red chilly powder
1/4 tsp Turmeric powder
1.5 tsp Coriander powder
Curry leaves
Salt to taste
Coconut oil

METHOD

1. Mix turmeric powder, red chilly powder,coriander powder,crushed ginger + garlic and shallots with water in a bowl to make a paste.

2. Coat fishes in the prepared masala paste and set aside for about 10-15 minutes.

3.Meanwhile, coat an earthen pot (or non-stick kadai) with a thin layer of coconut oil. Spread curry leaves in the pot as shown below.

4. Align your masala coated fish on top of this layer of curry leaves and sprinkle about 3-4 tbsp of water on top of the aligned fish. Cover and cook on low flame until well cooked.

Fish prepared by following this method results in an almost baked-fish like taste and as the curry leaves act as a protective layer from the oil smeared on the pot, you get healthy, yummy and simply finger-licking good fish!

SPICY FISH CURRY (MEEN MULAKITTATHU)

INGREDIENTS (Serves 4)

Fish(King fish,mackerel,sardine/any)-350 gms
Shallots-10-12
Garlic(crushed)-4
Ginger(crushed)-1"inch
Mustard seeds-1/2 tsp.
Fenugreek seeds-1/4 tsp.
Turmeric powder-1/2 tsp.
Coriander powder-1 tsp.
Kashmiri chilly powder-4-6 tsp.
Tomato(finely chopped)-1
Kukum star/kudam puli/gamboge-2 pieces
Water-3/4 cup
Salt-to taste
Coconut oil-2 tblsp.
Curry leaves-2 springs(12 leaves)

METHOD

1.Wash and soak kukum star/kudam puli in 1/4 cup warm water for 15-20 minutes to soften them.

2.In an earthern pot/non-stick kadai heat 2 tblsp. of oil. Splutter mustard seeds followed by fenugreek seeds(10secs) take care it does not turn burn otherwise curry would turn bitter.

3.Add and saute shallots till golden brown and then add curry leaves. Then add crushed ginger and garlic and saute for some more time till it takes a slight golden colour.

4.Add all the masala powder i.e. turmeric powder, coriander powder and red chilly powder and saute(stir well) till it just starts sticking to pan and at that point immediately add tomatoes and stir and close the lid.

5.After 5 minutes open the lid and see it the tomatoes have soften.Stir and cook till oil starts seperating and whole mixture looks mushy and stuck together.

6.Then add the kukum star/kudam uli along with 1/2 cup water and let it boil for 5 minutes till the mixture thickens. Remove kudam puli(optional) so that it doesnt overpwer the dish.

7.Lower heat and add the fish pieces and cook for about 10 minutes until fish is cooked. Do not stir much after adding fish . Switch off the flame and let it rest with lid on for 2 hours and you will see it thickens further.This curry goes well with rice and boiled tapioca.

ADDITIONAL TIPS:

1.Kashmiri chilly powder which is rather mild but has an amazing red colour can be substituted for regular red chilly powder if you have a spicier tastebud.

2.Incase you don't happen to have shallots, you can use 1 medium sized onion which is thinly sliced.

3.In place of kukum star/kudam puli you can use a lime sized tamarind soaked in warm water for 20 mins, pressed and strained. Use the strained water and discard the residue of tamarind.

MALABAR FISH CURRY

INGREDIENTS

3/4 kilo Fish
1 tbsp Ginger (finely chopped)
2 Green chilly
A tiny lemon sized ball of Tamarind
1/2 tsp Turmeric powder
1 1/2 tsp Chilli powder
1 1/2 tsp Coriander powder
4 Shallots finely chopped
1/4 tsp Cumin Seeds
1-2 Sprigs of Curry Leaves
1/2 cup Coconut Milk
Salt to taste
Water

METHOD

1. Clean and cut fish.

2. Add enough water to turmeric, red chilly and coriander powders to make a thick paste.Mix well, preferably in a food mixer.Soak tamarind in 1/2 cup of warm water for 5-10 min . Squeeze the tamarind to extract its essence completely and preserve only the liquid/essence of the tamarind.

3.Heat a pan (or clay pot) and add the tamarind water,the paste of masala powders(turmeric,red chilli & coriander powder). Add ginger,green chilli and salt to taste along with the fish pieces.Cook till tender (for about 5-10 min)

4. Meanwhile crush shallots, curry leaves and cumin seeds together using a mortar & pestle and add it along with the coconut milk. Stir well and remove from fire before the curry starts to boil as coconut milk will curdle. Serve warm with rice or roti.

SQUID ROAST(MOM'S RECIPE)

INGREDIENTS

700 gm squid
2 Onion(chopped)
1 tsp chopped ginger
1 tsp red chilli powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 cup thick coconut milk
1 tsp all purpose flour/cornflour
salt to taste
Oil

METHOD

1.Cook squid till tender along with salt and turmeric powder.

2.Heat oil in a pan and saute onions till they acquire a pink shade. Add ginger,red chilli powder and pepper powder,mix well.

3.Add the cooked squid into the pan along with the water it was cooked in and heat till the water evaporates  and your left with squid smothered in masala.

4.Add coconut milk and flour (mixed in water to make a paste).Stir well.

5.As soon as the mixture thickens, remove pan from heat and serve.