kerala recipes

[supernatural]

Karimeen
   

½ kg

Coriander  powder
   

1 ½ table spoon

Ginger
   

1(1/2 cm) sliced fine

Garlic
   

4 pods

Green chillies
   

5 split

Onions
   

1 ½ cup sliced

Thick coconut milk
   

2 cups

Thin coconut milk

(diluted with water)
   

½ cup

Garam masala
   

A pinch

Vinegar
   

1 tablespoon

Seasoning
   

 

Mustard
   

½ teaspoon

Curry leaves
   

2 sprig

Onion
   

One teaspoon cut fine

Oil
   

1 tablespoon

 

Heat oil in a pan add mustard seeds. Add curry leaves, onion, garlic and ginger for 2 minutes.  Add green chilies, coriander powder and fry for 3 minute. When fried properly add thin coconut milk, salt and Vinegar. Bring the gravy to boil and add fish pieces. Cook on low fire for 15 minutes.

Mix a pinch of garam masala in thick coconut milk. Pour it into the curry and remove from the fire immediately.

[supernatural]

fish thoran

Fish (small pieces) -½ kg

Fenugreek powder-½ teaspoon

Salt-2 teaspoon

Kodam puli-6 small piece

Oil-2 tablespoon

Curry leaves-3 sprigs

Water-2 cupS
To be ground:
Onion-2 small ones
Ginger-1(1/2) cm
Garlic-10 cloveS
Green chillies-4

Grated coconut-3 cups (small tea cups)

 

Clean fish and cut into 1 cm cubes.  Soak kodampuli in 1 cup warm water for 2 minutes and tear into small pieces

 Mix the coarsely ground coconut masala with fish and kodampuli taken out of the water . Arrange some curry leaves at the bottom of the vessel and put this coconut fish mixture over it. Put curry leaves on top too. Pour the water in which the kodampuli was soaked with  the remaining water. Sprinkle fenugreek powder.

 Bring to boil rapidly. Pour oil  (coconut oil will be more tasty) over the curry and low the flame to a minimum heat and cook for 20 minutes. If the water does not dry up increase heat after 20 minutes. Take off the fire when the water dries up completely.

[supernatural]

ADA PRADHAMAN

Adda-One packet (ready made available)

Jaggery (Sharkara)-One kg

Coconut-4 (for extracting milk)

Coconut-One cup  (Cut into very small thin  pieces)

Cashew nut-One cup

Kismis (dry grapes)-½ cup

Cardamom-6  (powdered)

Dry Ginger (Chukku)-One teaspoon (powdered)

Ghee-One cup

 

Grate the coconut and grind it in a grinder and extract the first milk (say 6 cups). Then add one cup water to the ground coconut and grind it well to take the second milk (diluted milk).

Fry cashew, grapes in one table spoon of ghee and keep it aside.

Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour cold water on it so that it does not remain sticky. Drain water from it.

Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Now add the ghee and keep on stirring well. After 30 seconds add the Adda and mix well. Now add the second milk and mix well  till it boils. Add cashew and grapes. Mix well.

Remove from the fire and after one minute pour the first thick coconut milk along with the dry ginger powder and cardamom powder. Mix well.

If the payasam is very thick, you can dilute it to your preference by adding more thick coconut milk or drinking milk.

[supernatural]

MALABAR  FISH ROAST

    Fish 250 gm
    Onion 100 gm
    Tomato 100 gm
    Chilly Powder 30 gm
    Coriander powder 20 gm
    Turmeric powder 1 tsp
    Mustard seeds a pinch
    Ginger garlic paste 1 tsp
    Green chilly 3 nos
    Curry leaves 1 spring
    Coconut oil  50 ml
    Salt to taste Coconut milk ½ coconut
    Tamarind pulp to taste

Preparation Method

    Oil is for frying and chilly powder and turmeric powder for marination.
    Marinate the fish with salt, chilly powder, fry it and keep it aside.
    Heat the coconut oil.
    Put mustard seeds, fenugreek seeds.
    Put onion.
    Sauté it with chilly powder, little coriander powder, turmeric powder, curry leaves and again sauté after putting tamarind pulp (10 gm) and coconut milk.
    Add quartered tomatoes, cook for 3 minutes and mix with fish.
    Check the seasonings.