Prawn Pickle

A delicious pickle that goes well with rice.

Prawn                         500 gms

I           Chilly powder            3 tsp

Salt                             1 desert spoon

Turmeric powder            ½ tsp

II            Sesame oil              1 cup

Mustard      2 tsp

Fenugreek                  2 tsp

Button onion               ½ cup

Curry leaves               2 sprigs

Ginger                                    ½ cup

Garlic                          1 cup

III          chilly powder                       3 tsp

            Turmeric powder            1 tsp

Vinegar         ¾ cup

Salt

Deshell the prawns and clean well.  Add  the Ist ingredients and marinate for 2 hours.  Deep fry this in sesame oil and put aside.

Heat oil.  Add mustard, fenugreek, and sauté button onion, ginger, garlic, and curry leaves.  When it is done remove from fire and keep aside.  Put chilly powder and garlic powder into the remaining oil and stir well.  Boil vinegar and pour it in this mixture.  Add salt, fried prawns and all other items.  Mix well.

Koonthal Fry

Koonthal                     500 gms.

Onion            (sliced)           2 nos.

Ginger                        1″ piece

Garlic                          8 pods

Green chillies(slit)            5 nos.

Red chilly powder            1 teaspoon

Turmeric powder            1/2 teaspoon

Coriander powder            1 teaspoon

Cumin seeds             1 teaspoon

Tomato(sliced)         1 no.

Coconut cubes  1/2 cup

Curry leaves               1 sprig

Oil                               2 tablespoon

Salt                             to taste

Method:-

Clean and cut the koonthal into small rings.  Marinate them with chilly powder, turmeric powder and salt and keep aside.  Heat oil in a pan.  Add green chillies, curry leaves, cumin seeds and then the onions.  Fry until the onions turn brown. Crush ginger and garlic and add and fry well.  Add chilly powder, turmeric powder and coriander powder.   Add tomato and stir well.  When the tomatoes are done, add koonthal pieces and coconut cubes and cook on slow fire for 10 minutes.  Stir occasionally.  Serve hot with chappathi or rice.

Meen Mappas

Ingredients:-

Fish (Pearl Spot or any freshwater fish)     1 Kg.

Onion            (sliced)                                               1 no.

Ginger (grated)                                              2 teaspoon

Green chillies                                     6 nos.

Curry leaves                                                   1 sprig

Cocum                                                            a small piece

Turmeric powder                                               1/2 teaspoon

Salt                                                                 to taste

For Masala:-

Button onion               4 nos.

Garlic                          3 nos.

Ginger                                    1/2″ piece

Coriander powder            2 teaspoon

Clove                          2 nos.

Aniseed                      1/2 teaspoon

Cinnamon                  1/2 teaspoon

Coconut (grated)            3 cups

For seasoning:-

Oil                               1 tablespoon

Mustard                      1 teaspoon

Button onion rings    2 teaspoon

Curry leaves               1 sprig

Method:-

Clean and cut fish in to medium sized pieces.  Put it in a vessel.  Add Onion, ginger, green chillies, curry leaves, cocum, turmeric powder, salt and 1 cup water and cook for 7 minutes.  Keep aside.

Grind together button onion, garlic, ginger, coriander powder, cloves, aniseed and cinnamon to a fine paste.  Heat oil in a pan.  Add ground paste and sauté well in low flame for 5 minutes (oil will come at the top of the paste).

Take 1st and 2nd extract of coconut milk and keep aside.  Add 2nd extract of coconut milk to the masala and mix well.  Pour this over to the to the fish and bring to boil.  Add 1st extract of coconut milk.  Season with mustard, button onion, and curry leaves.  Serve hot along with rice or kappa Kuzhachathu.

Meenum Mangayum

Fresh water fish is good for making this delicious curry

Ingredients:-

Fish                             1/2 Kg.

Onion            (sliced)           1 no.

Ginger (grated)            2 teaspoon

Green chillies            6 nos.

Curry leaves               1 sprig

Cocum                        a small piece

Turmeric powder            1/2 teaspoon

Salt                             to taste

Raw mango               1 no.

For Grinding:-

Grated coconut             3 cups

Button onion               4 nos.

Garlic                          1 no.

Coriander powder            1/2 teaspoon

Green chilly                2 nos.

For seasoning:-

Oil                               1 tablespoon

Mustard                      1 teaspoon

Button onion rings    2 teaspoon

Curry leaves               1 sprig

Method:-

Clean and cut fish in to medium sized pieces.  Put it in a vessel.  Add Onion, ginger, green chillies, curry leaves, cocum, turmeric powder, salt and 2 cups water and cook for 7 minutes.  Add sliced mango pieces and bring to boil.  Keep aside.

Grind together coconut, button onion, garlic, chilly, and coriander powder to a fine paste.  Mix this paste in little water and pour it into the fish curry and bring to boil.  Season with mustard, button onion, and curry leaves.  Serve hot along with rice or kappa Kuzhachathu.

Kerala Fish Curry

Prawn Pickle

Prawn pickle goes very well with rice.

Prawn                         500 gms

I           Chilly powder            3 tsp

Salt                             1 desert spoon

Turmeric powder            ½ tsp

II            Sesame oil              1 cup

Mustard          2 tsp

Fenugreek      2 tsp

Button onion               ½ cup

Curry leaves

Ginger                                    ½ cup

Garlic                          1 cup

III          chilly powder                       3 tsp

Turmeric powder            1 tsp

Vinegar         ¾ cup

Deshell the prawns and clean well.  Add  the Ist ingredients and marinate for 2 hours.  Deep fry this in sesame oil and put aside.

Heat oil.  Add mustard, fenugreek, and sauté button onion, ginger, garlic, and curry leaves.  When it is done remove from fire and keep aside.  Put chilly powder and garlic powder into the remaining oil and stir well.  Boil vinegar and pour it in this mixture.  Add salt, fried prawns and all other items.  Mix well.

Fish Fry

For lunch my children always prefer fish fry along with rice.  

I            Cleaned fish                         10 pieces

II           Chilly powder                       2 tsp

Pepper                                   1 tsp

Turmeric                                ½ tsp

Salt                                         1 tsp

Button onion                           4 nos.

Ginger                                    1/2″ piece

Garlic                                      4 cloves

Lemon juice    or vinegar            1 teaspoon

Oil                                           ½ cup

Make diagonal deep fissures in fish.  Grind all the 2^nd ingredients.  Apply it over the fish pieces.  Marinate for 1 hour.  Fry it in the oil.

Dried Prawn Chutney

My granny used to keep dry fish.  When fresh fishes are not available she used to make different curries with these dry fishes.  Try this quick recipe.

I           Dried prawn                          100 gm

II           Grated coconut                       1 cup

Green chilly                            4  nos.

Garlic                                      2 cloves

Ginger                                    a small piece

Button Onion                      3  nos.

Heat a pan and sauté the dried prawns in medium flame for 10 minutes.  Remove from fire and remove the head and tail parts.

Grind prawns.  Add all other ingredients and grind again.  No need to add salt.

Prawn Vadai

A mouth-watering recipe for seafood lovers.  it is easy to prepare

 I           Prawn cleaned and deshelled     200 gm

Grated coconut                              1 cup

Ginger                                                            ½’ 1 piece

Button onion                                       5 nos.

Green chilly                                        4 nos

Salt                                                     ½ tsp

II           Oil                                           1 cup

Grind all the ingredient together to make a paste.  Take a small ball of ground paste and flatten it on the palm.  Heat oil and put it in the oil to fry.  When it is golden brown remove from fire.