If you like fried fish like me, you are in the right place. I adapted this recipe based on the classic croquettes recipe from Julia Child’s Mastering the art of french cooking. Everyone in my family and friends love this recipe and I have made it countless number of times. The addition of white sauce (bechamel) gives it a nice rich creamy interior that’s velvety smooth. The advantage of bechamel is its creamy richness over other binders like potato or corn flour which can make the cutlet pretty dry and dense.

Come with me, lets make some awesome fish croquettes.

First pan fry or steam any fish fillet and shred it into small pieces. Keep aside. Add a tablespoon of oil to a pan and add in a teaspoon of dried Italian herb mixture. (Any store bought kind will do. Mine had oregano,thyme,dried garlic and basil). I learned a great tip from Chef Suvir Saran. He once told that waking up the spices and herbs in oil is the best method to bring them alive. Its the greatest indian technique of tempering spices called the tadka that not only works wonders on Indian cooking but to any cooking. It works every single time. I do it for all my cooking. Not just Indian. OK. Back to the pan. Add in the chopped onions,salt and fry till slightly brown.

Once the onions are slightly brown, add in the spring onions (scallions), minced green chillies (if using) and saute briefly until the spring onions wilt. Add it to the bowl along with the cooked shredded fish. Set aside.

Place 1/4 cup of flour in the same pan and gradually blend in 3/4 cup of milk with a whisk. Stir this mixture over low flame until mixture begins to lump.

Remove from heat and vigorously blend in one egg yolk. When smooth, beat over heat for 2 minutes to thicken the sauce. Remove from heat and add it to the fish mixture.

Add in a teaspoon of pepper flakes and mix well to combine. Add up to 1 cup of fresh bread crumbs (just pulse bread slices in a food processor until fine) and mix well to combine. Refrigerate the mixture at this stage for at-least 30 minutes. Make cutlets and dredge them with bread crumbs and shape into patties with fingers. Pat crumbs evenly on entire surface. Refrigerate the patties for 15 minutes (up to a day) before frying. If you wont be using the patties immediately, you can freeze them at this stage and use it for later use. Just thaw them and proceed.

Add a table spoon of oil to a pan and set on to medium flame. Add in the patties and fry for a minute on each side. Drain on paper towels.

Serve hot.

5.0 from 1 reviews

Shallow Fried Fish Croquettes / Fish Cutlets

 

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Prep time

1 hour

Cook time

45 mins

Total time

1 hour 45 mins

 

Shallow fried Bechamel Fish croquettes / fish cutlets recipe that's crunchy and creamy adapted from Julia Child's Mastering the art of french cooking. Perfect appetizer for all occasions.

Author: kannamma @kannammacooks.com

Recipe type: Appetizer

Cuisine: French

Serves: 20

Ingredients

Main Ingredients

• 250 grams Fish fillet (Like Basa,Tilapia)
• 1 tablespoon Olive oil
• 1 teaspoon Italian herb mixture (any store bought variety)
• 1 medium red onion, chopped fine
• 3 tablespoons chopped spring onion (scallions)
• 1 teaspoon minced green chilli (optional)
• 1 teaspoon salt
• 1 teaspoon pepper flakes
• 1 cup fresh bread crumbs

For the bechamel

• ¼ cup All purpose flour
• ¾ cup whole milk
• 1 egg yolk

Other ingredients

• ½ cup Bread crumbs for dredging
• ¼ cup Oil for shallow frying

Instructions

1. Pan fry or steam the fish fillet and shred it into small pieces. Keep aside.
2. Add Olive oil (sunflower, canola will work too) to a pan and add in a teaspoon of dried Italian herb mixture. Add in the chopped onions, salt and fry till slightly brown.
3. Once the onions are nice and brown, add in the spring onions (scallions), minced green chillies (if using) and saute briefly until the spring onions wilt. Add it to the bowl along with the shredded fish. Set aside.
4. Place ¼ cup of flour in the same pan and gradually blend in ¾ cup of milk with a whisk. Stir this mixture over low flame until mixture begins to lump.
5. Remove from heat and vigorously blend in one egg yolk. When smooth, beat over heat for 2 minutes to thicken the sauce. Remove from heat and add it to the fish mixture.
6. Add in a teaspoon of pepper flakes and mix well to combine.
7. Add up to 1 cup of fresh bread crumbs (just pulse bread slices in a food processor until fine) and mix well to combine. Refrigerate the mixture at this stage for at-least 30 minutes.
8. Make cutlets and dredge them with bread crumbs and shape into a round with fingers. Pat crumbs evenly on entire surface.
9. Refrigerate the patties for 15 minutes (up to a day) before frying.
10. Add a table spoon of oil to a pan and set on to medium flame. Add in the patties and fry for a minute on each side. Drain on paper towels. Serve hot.

Nutrition Information

Serving size: 5 Calories: 405 Fat: 22g Saturated fat: 3g Unsaturated fat: 17g Trans fat: 0g Carbohydrates: 33g Sugar: 5g Sodium: 761mg Fiber: 2g Protein: 19g Cholesterol: 79mg

3.2.2925

The post Shallow Fried Fish Croquettes appeared first on Kannamma Cooks.

Lets do some Chinese take out dinner. Who doesn’t love fish, fried and tossed in sauce. Come with me…I will give you a piggyback to flavor town. I adapted this recipe from Martin Yan’s cooking show, Yan can cook. I love all things Martin Yan. He is cute, he makes me laugh and he makes good food. The fish turned out awesome. Today was good. Today was fun. Tomorrow is another one.

So here is the route to flavor town.

First lets make the batter to fry the fish.
Crack one egg in a bowl. You are doing it right if your egg has an yellow yolk. To the egg add half a teaspoon each of salt and pepper powder. Add in 1/4 cup of corn starch and half a teaspoon of soy sauce. Stir well.

Add in the cut fish fillet and mix well to combine.

Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside. In the mean time, if you are like me, nibble on the fried fish. Promise me you wont be like me.

Now for the stir-fry and the sauce
Make a corn starch slurry by adding a tablespoon of cornstarch to 1/4 cup of water. set aside.

Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in the sauce mixture (honey,soy and vinegar). I used apple cider vinegar as that’s what I had. If you have rice vinegar use it dearies. Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.

The sauce will become thick in an instant. Add in the fried fish and toss slightly to coat. Add the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat.

Serve hot with rice or noodles.

5.0 from 2 reviews

Chinese Style Sweet and Sour Fish

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Chinese style sweet and sour fish recipe adapted from Chef Martin Yan.

Author: kannamma @kannammacooks.com

Recipe type: Appetizer

Cuisine: Chinese

Serves: 4

Ingredients

For the Batter

• 1 egg
• ½ teaspoon ground pepper powder
• ½ teaspoon salt
• ½ teaspoon soy sauce
• ¼ cup corn starch
• 300 grams white fish fillet (you can use cod, snapper, tilapia, basa or any mild fish)
• Vegetable/ Refined Peanut Oil to Deep fry

For the corn starch slurry

• 1 tablespoon corn starch
• ¼ cup water

For the sauce

• 1 teaspoon honey
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar (I used apple cider)
• 2 tablespoon water to dilute the sauce

For the stir fry

• 1 tablespoon Peanut Oil
• 2 tablespoon minced garlic
• ¼ cup chopped onions
• ¼ cup sliced red peppers/capsicum
• ¼ cup spring onion/scallion

Instructions

1. Crack an egg in a bowl. To the egg add half a teaspoon each of salt and pepper powder. Add in ¼ cup of corn starch and half a teaspoon of soy sauce. Stir well. Add in the cut fish fillet and mix well to combine.
2. Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside.
3. Make a corn starch slurry by adding a tablespoon of cornstarch to ¼ cup of water. set aside.
4. Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in sauce mixture(honey,soy and vinegar).Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.
5. The sauce will become thick in an instant. Add in the fried fish and the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat.
6. Serve hot with rice or noodles.

Notes

If you would like more heat add in some hot sauce or pepper flakes to your liking.

Nutrition Information

Serving size: 4 Calories: 237 Fat: 10g Saturated fat: 2g Unsaturated fat: 7g Trans fat: 0g Carbohydrates: 14g Sugar: 3g Sodium: 478mg Fiber: 1g Protein: 21g Cholesterol: 104mg

3.2.2925

The post Sweet and Sour Fish appeared first on Kannamma Cooks.

Nellore Chepala Pulusu – Andhra Style Telugu Fish Curry – I first saw about this recipe on a cooking show run by Chef Venkatesh Bhat. I love regional recipes a lot. They can’t be beat any day. On top of that, the Chef mentioned that he learned the Nellore Chepala Pulusu recipe at the farm house of the legendary actor Akkineni Nageswara Rao. The chef said that he loved this Nellore Chepala Pulusu fish curry. That was good enough to get me cooking. I have made it several times now and we love this Nellore Chepala Pulusu recipe at home too. Nellore Chepala Pulusu is tangy, spicy and finger licking good. The original Nellore Chepala Pulusu recipe did not have pepper and coriander  but a lot of cookbooks mention it. I have made it both ways and I think the addition of pepper adds a little earthiness to the dish. Here is my adapted version of Nellore Chepala Pulusu – ANR Style.

Heat 6-8 tablespoons of Gingely (sesame) Oil in a pan. Be generous with the oil. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Lots of curry leaves. I used about 5 sprigs. Fry until the curry leaves are crisp.

Add in the finely minced garlic, chopped green chillies and finely chopped shallots (small onions). Add green chillies according to your taste. Fry till they are lightly brown. The oil will bubble up if you are using gingely oil. Its fine.

Soak a big lemon size tamarind in 2 cups of water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.

Puree 6 tomatoes in a blender. Set aside.

Add in the tomato puree and the tamarind pulp. Add in a teaspoon of turmeric powder, 2 teaspoons of red chilli powder and 3 teaspoons of coriander powder (dhania). The ratio being 1:2:3. Add in the salt. Add 2 more cups of water.

Simmer the gravy for 30 minutes covered on a low flame stirring every 5 minutes once. After 30 minutes the oil would start to float on top. That is a sure sign that the gravy has been cooked.

Add in the fish pieces and let it cook for 7-8 minutes on low flame. Fresh water fish works well for this recipe.

When the fish is cooking, lets make a spice powder for the curry. Heat oil in a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on a low flame for 5 minutes. Low flame is key. Do not rush. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. If you are doing more than this quantity, dry roast everything separately.

Once the mixture is cooled, grind to a very fine powder.

Add the powder to the pan. Simmer for a minute. Remove Nellore Chepala Pulusu off heat and serve hot.

Serve Nellore Chepala Pulusu with hot rice. Left overs can be stored in the refrigerator and tastes heavenly the next day.

Here is a printable recipe for Nellore Chepala Pulusu.

4.7 from 3 reviews

Spicy Nellore Chepala Pulusu - Andhra Fish Curry

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Nellore Chepala Pulusu. Tangy Andhra Style Telugu Fish curry in tamarind Sauce. Recipe from Akkineni Nageswara Rao's House. Adapted from Chef Venkatesh Bhat.

Author: Kannamma - Suguna Vinodh

Recipe type: Non-Veg

Cuisine: South Indian

Serves: 5

Ingredients

Main Ingredients

• 6 tablespoon gingely (sesame) oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• 3 dried red chillies
• 5 sprigs curry leaves
• 8 cloves minced garlic
• 4 green chillies
• 15-20 shallots (small onions)
• Big lemon size tamarind
• 6 very ripe tomatoes
• 1 teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 3 teaspoons coriander powder (dhania)
• 1.5 teaspoon salt
• 500 grams fresh water fish with bones

For the Spice Powder

• ½ teaspoon fenugreek seeds
• 1 teaspoon mustard seeds
• 2 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper

Instructions

1. Heat 6-8 tablespoons of Gingely (sesame) Oil in a pan. Be generous with the oil. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Lots of curry leaves. I used about 5 sprigs. Fry until the curry leaves are crisp.
2. Add in the finely minced garlic, chopped green chillies and finely chopped shallots (small onions). Add green chillies according to your taste. Fry till they are lightly brown. The oil will bubble up if you are using gingely oil. Its fine.
3. Soak a big lemon size tamarind in 2 cups of water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.
4. Puree 6 tomatoes in a blender. Set aside.
5. Add in the tomato puree and the tamarind pulp. Add in a teaspoon of turmeric powder, 2 teaspoons of red chilli powder and 3 teaspoons of coriander powder (dhania). The ratio being 1:2:3. Add in the salt. Add 2 more cups of water.
6. Simmer the gravy for 30 minutes covered on a low flame stirring every 5 minutes once. After 30 minutes the oil would start to float on top. That is a sure sign that the gravy has been cooked.
7. Add in the fish pieces and let it cook for 7-8 minutes on low flame. Fresh water fish works well for this recipe.
8. When the fish is cooking, lets make a spice powder for the curry. Heat oil in a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on a low flame for 5 minutes. Low flame is key. Do not rush. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. Once the mixture is cooled, grind to a very fine powder.
9. Add the powder to the pan. Simmer for a minute. Remove off heat and serve hot with rice.

3.2.2925

The post Spicy Nellore Chepala Pulusu – Andhra Fish Curry appeared first on Kannamma Cooks.

The story behind Vanjaram Fish Fry!
Some years back my friend had gone to her home town on an emergency. We friends decided to take turns to send dinner for her husband. My turn came and my husband suggested that we call him home for dinner as it would be nice to be together after a long day at work. I made fish curry that night. I called him for dinner the next night too. I made egg curry for dinner that night. He burst into uncontrollable laughter seeing the egg curry. The reason….we died laughing. Here is what he told. Usually in India, you treat your guests with a feast at every meal. Fish is a little pricey in India. So if you serve fish, you are saying your guests that you love to have them home. When the hosts are tired feeding the guests, the fish menu becomes mutton. After some more time it becomes chicken. After sometime it finally comes down to egg. When the guests get eggs as a main course for a meal, it’s a cue that they have been there a long time and it’s time for them to leave. So when we heard this story we all had a hearty laugh. And oh yes… I never made egg curry ever again for him. And coming to today’s post, we are making fish. Here is how to do vanjaram Fish Fry, Tamilnadu style.

Clean the fish steaks for Vanjaram Fish Fry and dry them thoroughly on a paper towel. Set aside. Take 10-12 cloves of garlic and grind it to a smooth paste. Add 2-3 tablespoons of water while grinding. Apply the paste on both sides of the fish for making Vanjaram Fish Fry. Set aside for 5 minutes.

In the mean time make a dry rub powder for Vanjaram Fish Fry with 2 heaped tablespoon of red chilli powder, 1 teaspoon fine pepper powder, 1 teaspoon salt and 2 heaped tablespoon corn flour.

Take the garlic marinated fish and dust it in the dry rub powder to evenly coat. Let the dusted fish rest for 20 minutes at room temperature for making Vanjaram Fish Fry.

Heat oil in a pan for Vanjaram Fish Fry until very hot. The marinade for Vanjaram Fish Fry will not leave the fish if fried in hot oil. That’s the trick. Shallow fry the fish for 1.5 –  2 minutes on each side in really hot oil.

Drain the fried fish on a paper towel and serve the Vanjaram Fish Fry hot.

Here is a printable Vanjaram Fish Fry recipe.

4.8 from 6 reviews

Spicy Vanjaram Fish Fry

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

True authentic Tamilnadu Chettinad Spicy Vanjaram Fish Fry recipe from a karaikudi kitchen with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Starters

Cuisine: South India

Serves: 4

Ingredients

• 500 grams Seer Fish (Vanjaram Fish) cut into steaks
• Garlic Paste (made with 10-12 cloves of garlic and 2 tablespoons water)
• 2 heaped tablespoon red chilli powder
• 1 teaspoon fine pepper powder
• 1 teaspoon salt
• 2 heaped tablespoon corn starch
• Oil for shallow frying

Instructions

1. Clean the fish steaks and dry them thoroughly on a paper towel. Set aside. Take 10-12 cloves garlic and grind it to a smooth paste. Add 2-3 tablespoons of water while grinding. Apply the paste on both sides of the fish. Set aside for 5 minutes.
2. In the mean time make a dry rub powder with 2 heaped tablespoon red chilli powder, 1 teaspoon fine pepper powder, 1 teaspoon salt and 2 heaped tablespoon corn flour.
3. Take the garlic marinated fish and dust it in the dry rub powder to evenly coat. Let the dusted fish rest for 20 minutes at room temperature.
4. Heat oil in a pan until very hot. The marinade will not leave the fish if fried in hot oil. That’s the trick. Shallow fry the fish for 1.5 - 2 minutes on each side in hot oil.
5. Drain the fried fish on a paper towel and serve hot.

3.4.3177

The post Spicy Vanjaram Fish Fry appeared first on Kannamma Cooks.

We love coconut based curries in our house. Long time ago, I saw this recipe for Kerala fish molly in a WGBH show made by Chef Sanjeev. On the show, Chef told how his mother would apply turmeric mixed with milk on him when he was young for good skin. I remember my mom doing the same to me when I was young. The yellow colour would not go even after taking bath. I used to go to school with an yellow skinned face. All the girls at school came with an yellow skin. It was a Friday ritual. Good old memories. I fell in love with the way he made this curry. Kerala Fish molly or meen moilee as its called is a traditional stew popular in Kerala. Fish molly is a very very easy to make recipe which can be put together in less than 30 minutes. Here is how to do an awesome Kerala style fish molly or fish stew.

I like to use coconut oil for Kerala Fish Molly. If you do not like coconut oil, you can substitute any vegetable oil.
Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.

Add in the finely chopped onion and garlic. Add in the chopped green chilli. If you want a spicy stew, add more green chillies. Its totally up to you as to how spicy you want the stew. Adjust the quantity of the chillies accordingly.
Fry till the onions are soft. No need to brown the onions. Add in the finely chopped tomatoes and the salt and fry until the oil floats on top. It will take about 5 minutes in medium flame.

Add in a teaspoon of turmeric and a teaspoon of chilli powder. Fry for 30 seconds. Add in a cup of water and let it come to a boil. Once the water boils, add in the fish. I like to use king fish for fish molly. Let it simmer for 5 minutes in medium flame. Do not stir. The fish might break.

Reduce the flame to low. Add in the coconut milk.

If using store bought coconut milk, Add 250 ml of store bought coconut milk plus 250 ml of water.
If using fresh coconut milk, add in 500 ml of the fresh coconut milk. ( I used first pressed and second pressed coconut milk combined). To know how to make coconut milk, click here.

Add in the lime juice and the vinegar. Let the stew simmer for 5 minutes on a very low flame. Its important to have the flame on low as the coconut milk might curdle on a very high heat.

Switch off and serve hot with with basmati rice. Kerala fish molly is ready. Traditionally its served with appam or idiyappam. I like it with rice. It is fish molly with rice for me.

4.0 from 1 reviews

Kerala Fish Molly

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

South Indian Kerala style Meen moilee, fish molly/molee. A very mild coconut milk based fish stew.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian, kerala

Serves: 4

Ingredients

• 500 grams fish steaks ( I used king fish)
• 4 tbsp coconut oil
• 2-3 sprigs curry leaves
• 2 inch fresh ginger, very finely chopped
• 2 onion, finely chopped
• 3 green chillies, chopped
• 6 cloves garlic, finely chopped
• 2 tomatoes, finely chopped
• 1½ teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 500 ml fresh coconut milk or 250 ml canned coconut milk
• Juice of one small lime
• 1 teaspoon vinegar

Instructions

1. Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.
2. Add in the finely chopped onion and garlic. Add in the chopped green chilli.
3. Fry till the onions are soft. No need to brown the onions. Add in the finely chopped tomatoes and the salt and fry until the oil floats on top. It will take about 5 minutes in medium flame.
4. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Fry for 30 seconds. Add in a cup of water and let it come to a boil. Once the water boils, add in the fish. Let it simmer for 5 minutes.
5. Reduce the flame to low. Add in the coconut milk.
6. If using fresh coconut milk, add in 500 ml of the fresh coconut milk. ( I used first pressed and second pressed coconut milk combined).
7. If using store bought coconut milk, Add 250 ml of store bought coconut milk plus 250 ml of water.
8. Add in the lime juice and the vinegar. Let it simmer for 5 minutes on a very low flame.
9. Switch off the flame and serve hot.

3.3.3077

The post Traditional Kerala Style Fish Molly – Meen Molee appeared first on Kannamma Cooks.

This Kerala style Alleppey fish curry inspired from Karavalli Restaurant in Bangalore is a delicious keeper. I like curries that are bright orange in colour. I some how fall heavily for the color of the curries. Chef Naren Thimmaiah has been behind Karavalli for over 25 years. Thats a really long time and that says about their food too. This is how the menu in Karavalli reads for Alleppey fish curry – “cubes of seer fish, simmered in a moderately spiced gravy of freshly ground coconut, ginger and raw mango.” The mango thing got me going. I have never had fish curry with mango before. The sourness for the fish curry usually comes from tamarind. But the mango works so well in this fish curry and its so mild and pleasant.

Here is Karavalli inspired Alleppey Fish Curry recipe.
You will need to clean, peel and dice one raw mango. Get rid of the seed inside. Slice shallots (small onions). Shallots is very important for this recipe. We will also need sliced ginger, chopped green chillies and lots of curry leaves. The other main ingredient in this curry is coconut milk. I used both the thin and thick homemade coconut milk for this recipe. You may look here to know how to make homemade coconut milk. Store bought works fine too.

Heat coconut oil in a pan until hot in medium flame. No other oil please. Coconut oil works so well in this recipe. Add in the sliced shallots (small onions), sliced ginger and green chillies. Fry till the shallots are soft, about two minutes. Reduce the flame to low and add in the raw mango, red chilli powder and the turmeric powder. If you want a bright red colour for the curry, add in Kashmiri red chilli powder. Fry for just 10 seconds. Frying for a long time will burn the spices. So eyes on the pan please!

We need to add 2 cups of liquid. If using Homemade coconut milk – Add in the thin coconut milk. Measure the milk and add water if necessary to make it two cups. If using store-bought canned coconut milk – Canned coconut milk is usually very thick. We will not add it at this stage. So just add two cups of water at this stage.
Let it come to a boil. Let it simmer for 5 minutes on medium flame.
In the mean time make corn starch slurry by mixing one heaped teaspoon of corn flour in half a cup of water. Set aside. Once the curry has simmered for five minutes, add in the curry leaves (lots of curry leaves). Curry leaves and coconut milk are best friends. So be generous. Add in the corn starch slurry. Corn starch slurry creates an emulsion and keeps the coconut milk intact and not curdle. So do not skip this step. Add in the salt.

At this stage, If using Homemade coconut milk – Add in one cup of first pressed thick home made coconut milk and one a cup of water. If using store-bought canned coconut milk – Add in 2 cups of canned coconut milk. Add in the seer fish steaks. Cover the pan with a lid and let it simmer in low flame for 7-8 minutes. Simmering the curry in low flame is key to avoid the coconut milk from curdling.

Switch off the flame and enjoy your meal with hot rice.

Alleppey Fish Curry

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Alleppey fish curry recipe. Light aromatic fish curry stewed in raw mango infused coconut milk. Inspired from Karavalli restaurant in Bangalore.

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: South Indian, Kerala

Serves: 4

Ingredients

Main Ingredients

• 1 tablespoon Coconut oil
• 2 inch piece Ginger, sliced
• 2 green chillies, chopped
• 10 shallots (small onions), sliced
• 1 Raw Mango, peeled and diced
• 1 tablespoon Kashmiri red chilli powder
• 1 teaspoon turmeric powder
• 5 sprigs fresh Curry leaves
• 1½ teaspoon salt
• 500 grams Seer fish steaks

Corn starch slurry

• 1 heaped teaspoon corn flour
• ½ cup water

Coconut milk

• If using homemade (made from one medium coconut)
• 2 cups thin coconut milk
• 1 cup thick coconut milk
• OR
• If using store bought
• 2 cups canned coconut milk

Instructions

1. Heat coconut oil in a pan until hot in medium flame. Add in the sliced shallots (small onions), sliced ginger and green chillies. Fry till the shallots are soft, about two minutes. Reduce the flame to low and add in the raw mango, red chilli powder and the turmeric powder. Fry for just 10 seconds.
2. We need to add 2 cups of liquid. If using Homemade coconut milk - Add in the thin coconut milk. Measure the milk and add water if necessary to make it two cups. If using store-bought canned coconut milk, - Canned coconut milk is usually very thick. We will not add it at this stage. So just add two cups of water at this stage.
3. Let it come to a boil. Let it simmer for 5 minutes on medium flame. Once the curry has simmered for five minutes, add in the curry leaves.
4. Make corn starch slurry by mixing one heaped teaspoon of corn flour in half a cup of water. Add in the corn starch slurry. Add in the salt.
5. At this stage, If using Homemade coconut milk - Add in one cup of first pressed thick home made coconut milk and one a cup of water. If using store-bought canned coconut milk - Add in 2 cups of canned coconut milk.
6. Add in the seer fish steaks. Cover the pan with a lid and let it simmer in low flame for 7-8 minutes.
7. Switch off the flame and enjoy your meal with hot rice.

Notes

Instead of Seer Fish, you can use Salmon, Tilapia or Mahi Mahi.

3.4.3177

The post Alleppey Fish Curry appeared first on Kannamma Cooks.

White Pomfret Fish Fry or Vavval Meen Varuval Recipe – How to make South Indian Tamilnadu style Pomfret Fish Fry or Vavval Meen Varuval.
Fish fry is my ultimate comfort food. A simple Rasam and fish fry is the kind of food that will warm your heart. These are the simple pleasures of everyday food. My son loves seafood. So when I am frying fish at home, I just apply a little less masala for his fish and we overload ours with spice. So both son and dad are happy. My husband loves Pomfret. Its buttery and melts in your mouth. Here is how to do an awesome White Pomfret Fish Fry or Vavval Meen Varuval.

We will be making our own fish masala for the Pomfret fish fry. Get in all the ingredients ready on a plate. I like to use Byadagi Chillies as they give a bright red colour to the fish fry.

Grind all the ingredients to a smooth paste in a small mixie adding half a cup of water. Make a really smooth paste. Set aside.

Wash and clean the Pomfret fish (Vavval Meen) and make gashes on both sides of the skin. Apply the masala paste on the fish making sure to push the masala inside the gashes. Take time and stuff the masala paste. Apply the masala on both sides. Let it marinate for 20 minutes.

Heat vegetable oil in a non stick pan until really hot. The masalas wont separate if fried in really hot oil. When the oil is hot, gently place the Pomfret and fry for 1.5 – 2 minutes on one side. Do not disturb or move the fish. After 1.5 – 2 minutes, carefully flip the fish and cook on the other side for another 1.5 – 2 minutes. This fish will cook fast.

Remove from oil and drain on a paper towel. Squeeze some lemon juice on the fish and serve hot with some sliced onions.
Discard the leftover oil used for frying.

5.0 from 1 reviews

Pomfret Fish Fry or Vavval Meen Varuval Recipe

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Tamilnadu style Recipe for White Pomfret Fish Fry or Vavval Meen Varuval with homemade masala. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian, Tamilnadu

Serves: 3

Ingredients

Main Ingredients

• 500 grams White Pomfret Fish ( About 3 Pieces)
• ½ cup Vegetable Oil for shallow frying

For the Masala

• 6 Byadagi Chillies
• 1 teaspoon black pepper corn
• 10 cloves garlic
• 1 tablespoon fried gram (pottu kadalai)
• 1 teaspoon turmeric
• 1 teaspoon rock salt
• 1 sprig curry leaves

For Garnish

• Juice of a lemon
• Onion Slices

Instructions

1. Grind all the ingredients listed under masala to a smooth paste in a small mixie adding half a cup of water. Make a really smooth paste. Set aside.
2. Wash and clean the Pomfret fish (Vavval Meen) and make gashes on both sides of the skin. Apply the masala paste on the fish making sure to push the masala inside the gashes. Let it marinate for 20 minutes.
3. Heat vegetable oil in a non stick pan until really hot. When the oil is hot, gently place the Pomfret and fry for 1.5 - 2 minutes on one side. After 1.5 - 2 minutes, carefully flip the fish and cook on the other side for another 1.5 - 2 minutes.
4. Remove from oil and drain on a paper towel. Squeeze some lemon juice on the fish and serve hot with some sliced onions.

3.4.3177

The post Pomfret Fish Fry or Vavval Meen Varuval Recipe appeared first on Kannamma Cooks.

I love seafood. We never cooked seafood at home when I was young as both my parents are vegetarians. My parents used to cook chicken for us but never fish. The smell of fish is something they cannot appreciate. I have this fond memory of my dad getting us fried fish on his way back from work. He is a civil engineer and he had a job that involved a lot of travelling. My dad was involved in a huge project in the 90’s for his company in a place called Thalavady near Sathyamangalam in Tamilnadu. He used to go there at-least twice a week. On his way back, he would stop at Bavani (famous for Bavanisagar dam). He would get us fried fish from Bavani. He used to tell that the fish was so freshly caught, I knew you guys would love it. So for almost 5-6 years till the project was over, we had fried fish dinners at-least once a week. The fish was fried along with curry leaves and came as a double wrapped parcel. Once with the banana leaf and then with a news paper. It was loosely tied with a white twine. It smelled oh so good! My dad has taken me and my brother many times to Thalavady during our holidays for wild animal sighting. He would be busy with his meetings and me and my brother would be with the care taker of the land Mr.Channappa. Channappa Uncle would take us into the forest to pick goose berries. He would scare us not to leave him and stay close to the jeep as he knew that the area was frequented by Sandalwood Bandit Veerappan at that time. We were really excited and super scared at the same time. Every trip was so thrilling. Wonderful days. This recipe has been inspired from Thalavady days!

I have tried and re-tried many recipes before arriving at this one. The fried fish from Bavani always had a battered coating. So I used egg for binding the ingredients. That little oil in the marinade helps to emulsify the masala so the masala is smooth. I doubt if the original recipe used corn flour but I have used very little in this recipe for binding the Masala well and to coat the fish evenly. Here is what you will need. Scroll down to the bottom of the page for detailed measurements.

Grind all the Masala ingredients to a fine paste. Don’t add water while grinding. The liquid in the egg and the oil will suffice. Pulse it several times until you get a fine paste. Rub the paste on the fish steak on both sides and let it marinate for 30 minutes. I used seer fish today.

Heat sunflower oil in a pan until really hot. Add in the fish steaks and just place a sprig of curry leaf on each of the steak. After 1.5 to 2 minutes, turn the fish to the other side. Turn with the curry leaf along. It might very slightly splutter. Be cautious. Cook the other side for 1.5 to 2 minutes and remove from oil. Drain on paper towel.

Serve hot. I like to squeeze a little lime juice on the fried fish just before serving. Yummy Spicy Fish fry just for ya!

5.0 from 1 reviews

Spicy Fish Fry - Masala Fish Fry Tamilnadu Village Style

 

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Prep time

40 mins

Cook time

20 mins

Total time

1 hour

 

Spicy Fish Fry - Masala Fish Fry Tamilnadu Village Style. The masala coats the fish perfectly in this recipe. A very easy recipe perfect for beginners.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Tamilnadu

Serves: 12 pieces

Ingredients

Masala Ingredients For Marinade

• 1 tablespoon Coconut Oil
• 1 Egg
• 1 teaspoon Salt
• 2 heaping teaspoon Red Chilli Powder (use more if you want really spicy)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Black Pepper Powder
• 1 tablespoon Corn Flour
• 2 iinch piece Ginger
• 5 Garlic Cloves
• 1 teaspoon Salt
• 1 sprig Curry Leaves

Other Ingredients

• 500 grams fish steaks
• ½ cup Sunflower Oil / Vegetable Oil
• 10 sprigs curry leaves for deep frying
• 5 Lime / Lemon wedges for serving

Instructions

1. Grind all the Masala ingredients to a fine paste. Don’t add water while grinding. Pulse it several times until you get a fine paste. Rub the paste on the fish steak on both sides and let it marinate for 30 minutes. I used seer fish today.
2. Heat sunflower oil in a pan until really hot. Add in the fish steaks and just place a sprig of curry leaf on each one of them. After 1.5 to 2 minutes, turn the other side. Turn the curry leaf along. It might very slightly splutter. Be cautious. Cook the other side for 1.5 to 2 minutes and remove from oil. Drain on paper towel.
3. Serve hot. Squeeze a little lime juice on the fried fish just before serving.

Notes

#Don't let the fish to marinate for more than 30 minutes. I have noticed that the texture of the fish becoming hard if marinated for too long.
#You can omit the curry leaves if you do not like them.
#Always cook fish in really hot oil. That's the trick to getting crisp and juicy fish.
#Fish cooks faster than you think. So eyes on the hot pan. If you cook fish for too long, it might become really dry.

3.4.3177

The post Spicy Fish Fry – Masala Fish Fry Country Style appeared first on Kannamma Cooks.

I met Chef Paramraj during my travels. His food was home style comforting South Indian food which I liked a lot. His fish curry blew my mind. Clean flavors, nothing over powering and delicious in every single bite. I went to tell that his food was awesome after dinner and we had a good chat for a long time and he was happy to share the recipe for this curry. This is his home town Dindigul style fish curry. He says they never used ginger or garlic in fish curries in that part of the region. Its an extremely simple and easy recipe. He uses sesame oil / gingely oil for this curry. He says that gingely oil is the only oil used in Tamilnadu style fish curries. The flavor of gingely oil in south Indian curries cant be beat. I have to agree.
His food is a perfect example of home style rustic cooking that can be mind blowing. I got reminded of what Chef Jacques Pepin told once in an interview. “One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It’s too much. It is important to have food nicely represented and all of that. But there is a certain quality to the food itself. Many young chefs add too much to their plates. I call it Punctuation Cuisine. They put sauce commas and dashes, one after the other. I get lost.”

Here is what you will need for the fish curry. First we need to make a fried masala paste. We will need gingely oil, Shallots (small onions) and fresh shredded coconut. Heat sesame oil (gingely oil) in a pan and add in the shallots and fry till slightly golden.

Then add the fresh shredded coconut and fry on low flame until its golden. Its important to fry the coconut along with the shallots on low flame. Getting the coconut nice and roasted imparts a nutty delicious flavor to the curry. Remove the mixture from heat once its golden. Grind to a smooth pasting adding up to 1.5 cups of water. Its important to grind the mixture to a very fine paste so the curry will be smooth and velvety. Set aside.

Heat sesame oil (gingely oil) in a pan until hot. Sesame oil is important for this curry. Add in the mustard seeds and fenugreek seeds. Let the mustard seeds splutter. Add in the sliced onions and curry leaves. Saute till the onions are soft.

Add in the masala powders Turmeric, Chilli powder and Coriander Powder and fry for 10 seconds on low flame. Add in more chilli powder if you want a spicy curry. Fry the masalas on low flame so they don’t burn. Burnt masala powders will spoil the taste of the curry. So all eyes on the pan guys.

Grind the tomatoes in a small mixie to a paste. Add it to the pan.

Fry until the mixture is completely dry.

Soak a lime size tamarind in two cups of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith. Add the tamarind pulp to the pan. Add in the salt. Add in the ground shallot-coconut mixture and a cup of water.

Keep the stove on low flame and cover the pan with a lid. Let it simmer for 20 minutes on low flame. Stir the curry once or twice when simmering. After 20 minutes, add in the fish steaks. I used Indian Salmon today. Cover the pan again and cook for 7-8 minutes on low flame. Remove from heat.

Let the curry rest for at-least one hour. The fish will soak up all the flavors of the curry. Below is a picture of fish curry pond :).

Serve with rice.

5.0 from 2 reviews

Tamilnadu Fish Curry Recipe / Dindigul Meen Kuzhambu

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Recipe for Tamilnadu style fish curry / meen kuzhambu recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: Tamilnadu

Serves: 4 persons

Ingredients

For the Paste

• 2 tablespoon sesame oil (gingely oil)
• 20-25 shallots (small onions)
• ½ cup fresh shredded coconut

Other Ingredients

• 2 tablespoon sesame oil (gingely oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 2 onions, sliced
• 1 teaspoon turmeric
• 2 teaspoon red chilli powder
• 3 teaspoon coriander powder
• 3 tomatoes
• lime size tamarind
• 1½ teaspoon salt
• 600 grams fish steaks (I used Indian Salmon)

Instructions

1. Heat sesame oil (gingely oil) in a pan and add in the shallots and fry till slightly golden.
2. Then add the fresh shredded coconut and fry on low flame until its golden. Grind to a smooth pasting adding up to 1.5 cups of water. Its important to grind the mixture to a very fine paste so the curry will be smooth and velvety. Set aside.
3. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and fenugreek seeds. Let the mustard seeds splutter. Add in the sliced onions and curry leaves. Saute till the onions are soft.
4. Add in the masala powders Turmeric, Chilli powder and Coriander Powder and fry for 10 seconds on low flame.
5. Grind the tomatoes in a small mixie to a paste. Add it to the pan.
6. Fry until the mixture is completely dry.
7. Soak a lime size tamarind in two cups of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Add the tamarind pulp to the pan. Add in the salt. Add in the ground shallot-coconut mixture and a cup of water.
8. Let it simmer covered for 20 minutes on low flame.
9. Stir the curry once or twice when simmering. After 20 minutes, add in the fish steaks. Cover the pan again and cook for 7-8 minutes on low flame. Remove from heat.
10. Let the curry rest for at least one hour. The fish will soak up all the flavors of the curry.
11. Serve with rice.

3.5.3208

The post Tamilnadu Fish Curry Recipe / Dindigul Style Meen Kuzhambu appeared first on Kannamma Cooks.

This recipe is from my friend Aparna. Appu is my batch mate from my post graduation days. She used to bring big bottles of Prawn Pickle every time she came to hostel after vacation. That was the first time I tasted Prawn Pickle. We all would devour on her bottle and it will be over very soon. Our senior Pramod would come to see Aparna at the hostel. He always brought flowers when he came to see her. The room would have some flowers all the time. I have this memory of Pramod bringing his pens, pencils and a ruler nicely packed in an empty Pringles box for semester exams. Pringles was not readily available those days at shops in India. It had to come from the middle east or USA when someone visited you. I used to save my empty Pringles boxes like a treasure and used it to store stationery. I was surprised to see another person doing the same thing just like me. Appu and Pramod are now married with two children. Wonderful memories. OK. Back to the pickle. This recipe is a flavor bomb. Here is how to do Kerala style Prawn Pickle.

Clean, Peel and de-vein the prawns. We use small prawns for this recipe. Add in the salt and turmeric and mix well. Set it on a strainer for the excess water in the prawns to drain. Let it marinate for 30 minutes.

Heat quarter cup of oil in a pan and add in the prawns and the red chilli powder. Fry on low flame for 5 minutes until cooked. Remove from heat and set aside.

The ginger and garlic are 50% of the weight of the prawns in this pickle. I have used 250 grams of small prawns today. I used 60 grams each of garlic and ginger. Run the garlic and ginger in a small mixie jar without adding any water to coarsely crush them. Do not make it into a paste. Just coarsely grind. Set aside. Add the remaining oil in the pan and add in the ginger and garlic mixture.

Saute for two minutes. Add in the chopped green chillies and continue to saute until the garlic and the ginger are nicely roasted. About 5 minutes on medium flame.

Add in the masala powders and the salt and fry for a minute.

Add in the prawns, vinegar and quarter cup of water. Do not add all of the vinegar at once. First add the 1/4 cup of vinegar and taste it. Add more if you think you might need more. Let it simmer for 5 minutes.

After 5 minutes, the mixture would become slightly dry and the oil would start to float on top completely. Switch off the flame and allow it to cool for an hour.

Transfer the mixture to a ceramic or a glass jar. Use only a glass or a ceramic jar for making this recipe. Metals and plastic containers tend to react to the pickle and hence using them is not recommended.

I refrigerate my pickle. You can store it refrigerated for upto a month.

Kerala Prawn Pickle Recipe / Chemmeen Pickle

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Kerala Style Prawn pickle recipe. Chemmeen Achar made with prawns, ginger, garlic, spices and vinegar.

Author: Kannamma - Suguna Vinodh

Recipe type: Pickle

Cuisine: South Indian, Kerala

Serves: 2 cups

Ingredients

For Marinating and Cooking Prawns

• 250 grams small prawns
• 2 teaspoon salt
• 1 teaspoon turmeric
• 1 tablespoon red chilli powder
• ¼ cup vegetable oil

For the Pickle

• 60 grams ginger
• 60 grams garlic (weighed after peeling)
• 20 green chillies, chopped
• ¼ cup vegetable oil
• ¼ cup - ½ cup vinegar

Masala Powders

• 1½ tablespoon Salt
• 1 teaspoon garam masala
• 1 tablespoon red chilli powder
• 2 tablespoon black pepper powder
• 2 teaspoon turmeric

Instructions

1. Clean, Peel and de-vein the prawns. Add in the salt and turmeric and mix well. Set it on a strainer for the excess water in the prawns to drain. Let it marinate for 30 minutes.
2. Heat quarter cup of oil in a pan and add in the prawns and the red chilli powder. Fry on low flame for 5 minutes until cooked. Remove from heat and set aside.
3. Add the remaining quarter cup of oil in the pan and add in the crushed ginger and garlic mixture. Saute for two minutes. Add in the chopped green chillies and continue to saute until the garlic and the ginger are nicely roasted. About 5 minutes on medium flame.
4. Add in the masala powders and the salt and fry for a minute.
5. Add in the prawns, vinegar and quarter cup of water. Do not add all of the vinegar at once. First add the ¼ cup of vinegar and taste it. Add more if you think you might need more. Let it simmer for 5 minutes.
6. After 5 minutes, the mixture would become slightly dry and the oil would start to float on top completely. Switch off the flame and allow it to cool for an hour.
7. Transfer the mixture to a ceramic or a glass jar. You can store it refrigerated for upto a month.

3.5.3208

The post Kerala Prawn Pickle Recipe / Chemmeen Pickle appeared first on Kannamma Cooks.

1980’s and 90’s were the days of Femina and Womensera magazines in India. If you wanted a new age recipe, that was the place most ladies thronged to. There was no internet and no blog. There was a lot of time and no information overload. Cook books and the few magazines were the only source of new recipes if one wanted to try. My neighbor Shantaka regularly subscribed to Femina and this recipe was featured in the magazine years back. She made this and that was the first time I had fish cutlets in my life. During my school days, cutlets were all the rage. The crisp slight sweetness from the bread crumb crust was something I really loved and I still do.

These fish cutlets are very easy to do and can be done within minutes. The only prep work that is needed is to boil and mash the potatoes, steam and shred the fish filets. If you cannot get fish filets, steam the fish and remove the skin and the bones. Shred them and set aside. Today I have used Salmon filets for the cutlet. Cat Fish, Basa etc.. also works fine.
Here is a detailed video recipe of how to do fish cutlets.

Enjoy your fish cutlets with ketchup and mayo.

5.0 from 2 reviews

Fish Cutlet Recipe / Deep Fried Meen Cutlet Recipe

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Easy recipe for deep fried fish cutlets. These fish cutlets can be made quick and it can be prepared well in advance.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: South Indian

Serves: 10 cutlets

Ingredients

For the patties

• 1 Big Potato / 1 Cup boiled and mashed potato
• 250 grams fish filet - 1 Cup steamed and shredded fish filet (I used Salmon)
• 2 teaspoon vegetable oil
• 1 teaspoon minced ginger
• 1 medium onion, chopped
• 4 green chillies, minced
• 1 teaspoon salt
• 5 sprigs mint leaves, chopped fine
• 6 sprigs coriander leaves, chopped fine

For the Patty outer covering

• 1 egg, beaten
• 1 cup bread crumbs

For frying

• 500 ml sunflower / vegetable oil

Instructions

For the patties

1. Heat oil in a pan and add in the minced ginger. Fry for a minute.
2. Add in the onions and green chillies. Fry till the onions are soft.
3. Add in the salt.
4. Add in the mashed potatoes, shredded fish, mint leaves and coriander leaves.
5. Mix well and saute for a minute.
6. Remove from heat.

For the Patty outer covering

1. Take 2 tablespoon of the fish mixture and make small patties. Press them in between the palm and make it into a firm patty. Repeat with the remaining mixture.
2. Take two bowls. Fill one with the beaten egg and the other with bread crumbs.
3. Dip the patties in the eggs and then roll it in the bread crumbs.
4. Set aside.
5. At this stage, the patties can be refrigerated for up to 2 days and fried when necessary.
6. The patties may also be frozen at this stage for up to a month. Just thaw to room temperature and proceed.

Deep Fry

1. Heat oil until hot. Gently place the patties in hot oil and fry them till golden.
2. Serve with Ketchup or Mayo.

Notes

A Note on Freezing
Freeze the bread crumb coated patties on a plate for about 4-5 hours. Make sure they don't stick to each other. Then remove the plate and transfer the patties into zip lock bags. By doing this way, the patties wont get smashed and they will remain in individual pieces without getting stuck to each other.
Just remove the patties 30 minutes before and thaw them at room temperature.
Fry in hot oil

3.5.3208

The post Fish Cutlet Recipe / Deep Fried Meen Cutlet Recipe appeared first on Kannamma Cooks.

Fish is something we do at home often. This is an easy every day fish curry that can be made in minutes and its perfect for the weekdays where time is a crunch. Its getting hot and very humid these days in Hong Kong and I have no energy to sweat it out for long hours in the kitchen after a long day. This fish curry in coconut milk makes it for an easy week night dinner. Its packed with subtle flavor and its very aromatic. There are two main ingredients in this dish. Ginger and coconut milk. I think they are best friends. There are very few ingredients in this recipe and its a perfect recipe for beginners.

We will be using coconut oil for this recipe. Understand that there are few ingredients in this recipe and the top flavors are that of ginger and coconut. Coconut oil works very well in this recipe giving a very mild subtle aroma and taste. Heat oil in the pan. Add in the ginger and curry leaves. Curry leaves, ginger, coconut oil – it doesn’t get any more south Indian than this. Fry the ginger and curry leaves for a minute. The aroma of ginger fried in oil will fill your kitchen.

Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft. No need to brown the onions.

Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is used for spiciness and turmeric is for the color. Add more green chillies if you want a fiery curry. Fry till the tomatoes are cooked and the mixture is almost dry.

Add in a cup of water and a cup of coconut milk. If using home made coconut milk, add in second coconut milk. Here is how to do fresh coconut milk at home.. You can use canned coconut milk too. Mix well and let it simmer to a boil.

Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.

Switch off the flame and serve the fish curry hot with rice, appam or idiyappam. One of the most easiest and the tastiest curries ever.

Fish Curry in Ginger and Coconut Milk Sauce

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Easy fish curry in a rich coconut milk sauce with ginger and curry leaves. A very flavorful curry that goes so well with aapam and idiyappam.

Author: Kannamma - Suguna Vinodh

Recipe type: Curries

Cuisine: South Indian

Serves: 3 servings

Ingredients

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced or shredded
• 2 sprigs curry leaves
• 2 medium sized onions, finely chopped
• 1 medium sized ripe tomato, finely chopped
• 5 green chillies, chopped
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 cup coconut milk
• 500 grams fish filet (I used cat fish today)

Instructions

1. Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.
2. Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.
3. Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is the used for spiciness and turmeric is for the color. Fry till the tomatoes are cooked and the mixture is almost dry.
4. Add in a cup of water and a cup of coconut milk. You can use canned coconut milk too. Mix well and let it simmer to a boil.
5. Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.
6. Switch off the flame and serve the fish curry hot with rice, appam or idiyappam.

3.5.3208

The post Fish Curry in Ginger and Coconut Milk Sauce, Quick fish curry appeared first on Kannamma Cooks.

I don’t do much of prawn dishes at home as my husband is allergic to shell fish. But I love prawns. This recipe for Chettinad Prawn Masala is my favorite. More than a decade ago, we were on an Air India flight to Mauritius for our honey moon. They had just served prawn curry for in flight meals and we were just casually talking and eating. He ate the bread and then went on to have a big bite of rice and the curry. Suddenly he started coughing. Coughing really badly and his eyes were all red. He did not realize that it was prawn curry and he told me that he was allergic to prawns. He was suffering. I froze for a minute. That was the first time I was seeing someone react to food allergy. I am severely allergic to pollen etc.. myself and so I carry anti-histamines with me all the time. He had one of those and he kind of became OK after a couple of hours. Poor guy. I love prawns. My son is kind of getting to like prawns nowadays. So I do it at home once in a while when my husband is travelling. Little perks of things when husband is not home. Prawns cook very fast and this Chettinad Prawn Masala is so easy to make. This dish can be put together in less than 20 minutes.

Use only sesame oil for this recipe. Add the curry leaves lavishly. The aroma of curry leaves fried in sesame oil is to die for in this Chettinad Prawn Masala.
Heat sesame oil (gingely oil / nallennai ) in a pan and add in the fennel seeds (sombu), cardamom and curry leaves. Let it sizzle. Add in the finely chopped onions and fry for 5-6 minutes until the onions are brown.

Add in the chopped tomatoes, ginger garlic paste, spice powders and the salt. Saute for 5-6 minutes on medium flame until the tomatoes are cooked and the oil starts separating from the mixture. The mixture should be dry by now.

Add in the cleaned and de-veined prawns to the mixture. Prawns cook fast. Saute for 4-5 minutes until the prawns are fully cooked. Switch off the flame and garnish the prawn masala with coriander leaves.

Serve Chettinad Prawn Masala with some piping hot rice and a dollop of ghee. yum o yum!
This dish can also be served with thengai paal saadam   or  egg biryani.

Chettinad Prawn Masala is Ready.

Here is a printable recipe for Chettinad Prawn Masala.

5.0 from 1 reviews

Spicy Chettinad Prawn Masala / Chettinad Eral Masala

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Recipe for Tamilnadu Chettinad style Prawn Masala. Spicy Eral masala Recipe. Easy Prawn Masala Recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 3 servings

Ingredients

Main Ingredients

• 2 tablespoon sesame oil
• 2 cardamom
• 1 teaspoon fennel seeds (sombu)
• 3 sprigs curry leaves
• 2 medium sized onions, finely chopped
• 2 medium tomatoes, finely chopped
• 2 teaspoon ginger garlic paste
• 1 teaspoon salt
• 250 grams prawns, cleaned and de-veined
• 2 sprigs coriander leaves, finely chopped

Spice Powders

• 1 teaspoon pepper powder
• 1 teaspoon chilli powder
• ½ teaspoon turmeric
• 1 teaspoon coriander powder

Instructions

1. Heat sesame oil in a pan and add in the fennel seeds, cardamom and curry leaves. Let it sizzle. Add in the finely chopped onions and fry for 5-6 minutes until the onions are brown.
2. Add in the tomatoes, ginger garlic paste, spice powders and the salt. Saute for 5-6 minutes on medium flame until the tomatoes are cooked and the oil starts separating from the mixture. The mixture should be dry by now.
3. Add in the cleaned and de-veined prawns to the mixture. Prawns cook fast. Saute for 4-5 minutes until the prawns are fully cooked. Switch off the flame and garnish the prawn masala with coriander leaves.

3.5.3208

The post Spicy Chettinad Prawn Masala / Chettinad Eral Masala appeared first on Kannamma Cooks.

This recipe for meen manga curry is a slight variation from the Alleppey Fish Curry that I have shared before. I love mango in curry. The delicious tang that mangoes impart into the sauce makes this dish so good. Also with ginger and coconut, it just gets better. This Keralan meen manga curry is such a keeper. Here is the recipe for meen manga curry.

First, we need to get the mangoes ready. There are different varieties of raw mangoes that’s available in the market. One can use whatever is in season. I just added one mango today for the curry. If the raw mango is not very sour, add a little bit more if you want a very tangy curry. Wash, peel and cut the mango into big chunky slices. Discard the seed. Set aside.

Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Let the mustard seeds splutter. Add in the ginger, green chillies and and curry leaves. Fry briefly for 10 seconds.

Add in the onions and fry till the onions are soft. You can substitute shallots instead of onions for a more traditional flavor.

Take a small cup and add in the masala powders to the cup. Turmeric powder, Red chilli powder and coriander powder. Add 1/4 cup of water and make a paste.

Add the paste, tomatoes and the salt to the pan. Saute for a couple of minutes. Add in the mango chunks and a cup of water. Let it come to a boil.

In the mean time, grind the coconut in a mixie with about half a cup of water to a smooth fine paste. Add it to the pan.

Add in the fish pieces and let the curry simmer for 10-12 minutes, pan covered with a lid on medium flame. Remove from heat and let it rest for 15 minutes before serving.

Meen manga curry is ready. Serve hot with rice.

5.0 from 1 reviews

Meen Manga Curry, Fish Curry in Raw Mango coconut Sauce

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Meen Manga Curry - Recipe for Spicy Kerala Style fish curry in ginger, mangoes and coconut sauce. The recipe uses raw mangoes for souring the sauce.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Kerala

Serves: 4 servings

Ingredients

• 2 teaspoon coconut oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds (vendhayam)
• 2 sprigs curry leaves
• 1 inch piece ginger, finely minced
• 2 green chillies, chopped
• 1 medium onion, sliced
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 3 teaspoon red chilli powder
• 1.5 teaspoon salt
• 1 ripe tomato, chopped
• 1 mango (raw), chunks
• ½ cup fresh coconut
• 500 grams fish steaks

Instructions

1. Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Let the mustard seeds splutter. Add in the ginger, green chillies and and curry leaves. Fry briefly for 10 seconds.
2. Add in the onions and fry till the onions are soft.
3. Take a small cup and add in the masala powders to the cup. Turmeric powder, red chilli powder and coriander powder. Add ¼ cup of water and make a paste.
4. Add the paste, tomato and the salt to the pan. Saute for a couple of minutes. Add in the mangoes and a cup of water. Let it come to a boil.
5. In the mean time, grind the coconut with about half a cup of water to a smooth fine paste. Add it to the pan.
6. Add in the fish pieces and let the curry simmer for 10-12 minutes on medium flame. remove from heat and let it rest for 15 minutes before serving.

Notes

# For a bright red curry, use Kashmiri chilli powder.
# You can substitute shallots instead of onions for a more traditional flavor.
# I used Pollock fish today. Seer fish, Salmon, Pom-fret varieties work equally well in this recipe.

3.5.3208

The post Meen Manga Curry, Fish Curry in Raw Mango coconut Sauce appeared first on Kannamma Cooks.

Meen Pollichathu – Kerala style Meen Pollichathu cooked in coconut oil covered with banana leaves – vazhayila. Traditionally done with karimeen – pearl spot fish. Anthony Bourdain during his trip to Kerala compared the technique of cooking the fish in banana leaf to the classic french technique of fish en papillote (fish steamed in parchment pouches). The flavor penetrates well into the fish and the aroma of banana leaf is divine. This is one of the very classic preparation that everyone loves.

First, lets marinate the fish briefly. I don’t get karimeen – pearl spot fish here. You can use a good thick cut of fish and it works just fine. Sprinkle salt, turmeric and chilli powder on both sides of the fish and spread it evenly all over the meat. Marinate the fish for 10 minutes. Set aside.

Fry the fish in a tablespoon of coconut oil. Fry for one to two minutes on each side. The fish might take more time to cook if its thick. I just cooked for a minute on each side. We will again cook it in banana leaf. So do not over cook the fish else the fish will become hard and dry. Use your own judgement. Remove from heat and set aside on a plate to cool.

Now lets make the masala. Traditionally, Indian shallots (small onions) are used for making the masala. Onions can be used too!
Heat coconut oil in a pan and add in the chopped onions, curry leaves and crushed ginger. Fry till the onions are soft and starting to brown.

Add in the chopped tomatoes, turmeric powder, chilli powder, coriander powder and salt. Fry till the tomatoes are cooked and juicy.
Add in the fresh shredded coconut and coriander leaves. Remove from heat and mix well to combine. Set aside.

Lets get the banana leaves ready for wrapping. The banana leaves need to be wilted. Using the raw leaf would likely tear when folded. To avoid this problem, it needs to be wilted on fire. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside. Just mere seconds is good enough. Do not show the leaf on fire for a long time. It might burn.

Take a big piece of wilted banana leaf and add in two tablespoon of the prepared masala in the center. Add a piece of the fried fish and cover the fish with two tablespoon of masala.

Fold the banana leaf to make a small packet. Fold from both the sides.

Fold again on the top and bottom. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.

Place the prepared pockets on a pan and cook for 5 minutes on a low flame, seam side down first. Cover the pan with a lid and cook.The flavor of the banana leaf will penetrate well on a covered pan.

Turn the pockets and cook again for five minutes. Cover with a lid and cook.

Remove from heat and serve with lime / lemon wedges. This dish is traditionally served as is or accompanied with Kerala matta rice.

5.0 from 1 reviews

Meen Pollichathu - Fish cooked in banana leaves

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Meen Pollichathu - Kerala style Meen Pollichathu in coconut oil covered in banana leaves - vazhayila. Traditionally done with karimeen - pearl spot fish.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Kerala

Serves: 4 servings

Ingredients

For Frying Fish

• 4 slices of fish filet
• 1 teaspoon chilli powder
• 1 teaspoon salt
• ½ teaspoon turmeric powder

For the masala

• 1 teaspoon coconut oil
• 20 shallots or 2 onions, chopped
• 3 sprigs curry leaves
• 1 inch piece ginger, minced
• 2 tomatoes, chopped
• 1 teaspoon chilli powder
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• ½ teaspoon salt
• 2 sprigs coriander leaves
• 2 tablespoon fresh shredded coconut

Other ingredients

• 4-5 foot banana leaf
• 4-5 lime / lemon wedges

Instructions

For Frying Fish

1. Sprinkle salt, turmeric and chilli powder on both sides of the fish and spread it evenly all over the meat. Marinate the fish for 10 minutes. Set aside.
2. Fry the fish in a tablespoon of coconut oil. Fry for one minute on each side. Remove from heat and set aside on a plate to cool.

For the Masala

1. Heat coconut oil in a pan and add in the chopped onions, curry leaves and crushed ginger. Fry till the onions are soft and starting to brown.
2. Add in the chopped tomatoes, turmeric powder, chilli powder, coriander powder and salt. Fry till the tomatoes are cooked and juicy.
3. Add in the fresh shredded coconut and coriander leaves. Remove from heat and mix well to combine. Set aside.

Cooking the fish in banana leaves

1. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside.
2. Take a big piece of wilted banana leaf and add in two tablespoon of the prepared masala in the center. Add a piece of the fried fish and cover the fish with two tablespoon of masala.
3. Fold the banana leaf to make a small packet. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.
4. Place the prepared pockets on a pan and cook for 5 minutes on a low flame, seam side down first. Cover the pan with a lid and cook. Turn the pockets and cook again for five minutes. Cover with a lid and cook.
5. Remove from heat and serve with lime / lemon wedges.

3.5.3208

The post Meen Pollichathu – Fish cooked in banana leaves appeared first on Kannamma Cooks.

About a decade ago, on a trip to Dhanushkodi, our car got stuck on the beach sand. I drove the car and I bumped it onto a pole and the car slid onto the sand (yeah! I can do things like that). We were stranded in the middle of nowhere for about 3-4 hours. We ended up reaching a fishing village nearby who helped us to get the car back on road. It was an unforgettable trip! Here is a picture of the children from the village.

On our way back we had stopped for a very late lunch at a small shop that cured dry fishes and also served simple meals and tea. We had fish curry with rice. The fish curry was made fresh to order with a home ground masala and was ready in minutes. The curry was simple and delicious. I got the recipe for the masala that day. I kept it inside my journal and forgot about it. After many years, I found it. Here is my adaptation of Fisherman’s Fish Curry. The original Fisherman’s Fish Curry recipe did not have coconut milk as far as I can remember. I add it as it creates a creamy curry. So its totally up to you to add the coconut milk or to skip it.

Here is how to do the Fisherman’s Fish Curry.
Grind the masala ingredients with water to a fine paste. Set aside.

Take a pan and add in the sesame oil (gingely). Add in the mustard seeds and fenugreek seeds. Let it pop. Add in the ground masala and saute for a couple of minutes.

Add in a cup of water and tamarind paste. Let it simmer for 5 minutes.

Having home made tamarind paste can be such a time saver in our busy schedules. I make it once a month and store it in my refrigerator. It makes life easier to have tamarind puree at moments notice.
Here is the recipe for tamarind paste.

Add in the fish pieces and cover the pan with a lid and allow it to simmer for another 6-7 minutes. Tear the curry leaves roughly and add it to the pan. Add in the thick coconut milk and let it simmer for a minute more.

Do not allow the curry to simmer for a long time after adding coconut milk.

Remove from heat and serve Fisherman’s Fish Curry hot with rice.

5.0 from 1 reviews

Fisherman's Fish Curry - Rameswaram Fish Curry

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Recipe for fisherman style fish curry recipe. Adapted from Rameswaram fishermans village. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the masala

• 1 Onion
• 1 Tomato
• 6 cloves Garlic
• 5 Dried Red Chillies
• 1 teaspoon Black Pepper
• 1 teaspoon Salt
• 1 teaspoon Coriander Seeds
• 2 tablespoon Fresh Shredded Coconut

Other Ingredients

• 3 teaspoon sesame (gingely) oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 4 tablespoon tamarind paste
• 3 sprigs curry leaves
• ½ cup thick coconut milk
• 500 grams fish steaks

Instructions

1. Grind the masala ingredients with water to a fine paste. Set aside.
2. Take a pan and add in the sesame oil (gingely). Add in the mustard seeds and fenugreek seeds. Let it pop. Add in the ground masala and saute for a couple of minutes.
3. Add in a cup of water and tamarind paste. Let it simmer for 5 minutes.
4. Add in the fish pieces and cover the pan with a lid and allow it to simmer for another 6-7 minutes. Tear the curry leaves roughly and add it to the pan.
5. Add in the thick coconut milk and let it simmer for a minute more. Do not allow the curry to simmer for a long time after adding coconut milk.
6. Remove from heat and serve hot with rice.

3.5.3208

The post Fisherman’s Fish Curry – Rameswaram Fish Curry appeared first on Kannamma Cooks.

Here is a very easy everyday side dish that can be put together in minutes. This spicy prawn ghee roast goes so well as a side dish for lunch with rice and curry. Here is how to do prawn ghee roast.

First we will grind the masala. Take all the masala ingredients in a mixie and grind it to a smooth paste. No need to add water while grinding. Set aside.

Take a pressure cooker and add in the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil and 3 tablespoon of water. Cover the pan and cook for 7 minutes on medium flame. Remove from heat and wait for the pressure to release. The masala is ready. If the masala is watery, simmer the mixture for 2-3 minutes, so it becomes like a thick gravy. Set aside.
Note: 2 or 3 liter pressure cooker recommended as bigger cooker tends to burn at the bottom. If using bigger cooker, add 2-3 tablespoon of water extra while cooking to avoid burning at the bottom.

Take a pan (preferably non-stick) and add in the cooked masala and the cleaned prawns. Add in two teaspoon of ghee and the curry leaves. Saute the mixture on medium flame for 5 minutes.

Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.

Serve with rice and curry.

Prawn Ghee Roast Recipe, Prawn Roast

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Prawns Ghee Roast recipe. Prawns coated and roasted in a spicy masala and flavored with ghee. Excellent everyday side dish. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Serves: 3 servings

Ingredients

For Masala Paste

• 2 ripe tomatoes
• 7 cloves garlic
• 1 inch piece ginger
• 2 teaspoon black pepper
• 1 teaspoon fennel seeds (sombu)

Other ingredients

• 2 onions, sliced
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon peanut oil or vegetable oil
• 2 sprigs curry leaves
• 4 teaspoon ghee
• 250 grams cleaned, de-veined prawn

Instructions

1. Take all the masala ingredients in a mixie and grind it to a smooth paste. Set aside.
2. Take a pressure cooker and add in the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil and 3 tablespoon of water. Cover the pan and cook for 7 minutes on medium flame. Remove from heat and wait for the pressure to release. Set aside.
3. Take a pan and add in the cooked masala and the cleaned prawns. Add in the curry leaves and two teaspoon of ghee. Saute the mixture on medium flame for 5 minutes.
4. Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.

3.5.3208

The post Prawn Ghee Roast Recipe, Prawn Roast appeared first on Kannamma Cooks.

Recipe for Mangalorean Fish Curry / Mangalore Style Meen Gassi Recipe made with coconut milk. Fish Gassi Recipe.

This is a very simple recipe for Mangalore style fish curry. The star ingredient in the recipe is the masala powder made with Byadagi chillies. The flavour and colour the chillies impart cannot be beat. Here is how to do the curry.

Heat coconut oil in a pan and add in the minced ginger, and curry leaves. Saute for a minute. Add in the sliced onions, green chillies and saute till the onions are soft. Once the onions are soft, add in the chopped tomatoes and saute for a couple of minutes.

Soak a gooseberry size tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the fibre. Add in the tamarind pulp and the salt. Add in half a cup of water more. Add in 2 teaspoon of saaru podi. I have used homemade saaru podi. Here is the recipe. Saaru Podi is Karnata style masala powder used in a lot of curries. Let it simmer for 15 minutes.

Add in the fish pieces. Cover the pan with a lid and let it simmer for five minutes.

Add in the coconut milk and simmer for a couple of minutes more. Do not simmer for a long time after adding the coconut milk. I have used canned coconut milk today. You can use fresh coconut milk too. If using fresh coconut milk, use a combination of first and second coconut milk. Here is the recipe for making coconut milk at home.

Serve the fish curry with rice or chapati.

Mangalorean Fish Curry / Mangalore Style Meen Gassi

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Recipe for Mangalorean Fish Curry / Mangalore Style Meen Gassi Recipe made with coconut milk. Fish Gassi Recipe. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Karnataka

Serves: 4 servings

Ingredients

• 2 teaspoon coconut oil
• 1 inch ginger, finely minced
• 2 sprigs curry leaves
• 3 green chillies, slit
• 1 tomato, chopped
• gooseberry size tamarind
• 1 teaspoon salt
• 2 teaspoon saaru podi
• 500 grams fish steaks
• 200 ml coconut milk

Instructions

1. Heat coconut oil in a pan and add in the minced ginger, and curry leaves. Saute for a minute. Add in the finely chopped onions, green chillies and saute till the onions are soft. Once the onions are soft, add in the chopped tomatoes and saute for a couple of minutes.
2. Soak a gooseberry size tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the fibre. Add in the tamarind pulp and the salt. Add in half a cup of water more. Add in 2 teaspoon of saaru podi. I have used homemade saaru podi. Here is the recipe. Saaru Podi is Karnata style masala powder used in a lot of curries. Let it simmer for 15 minutes.
3. Add in the fish pieces. Cover the pan with a lid and let it simmer for five minutes.
4. Add in the coconut milk and simmer for a couple of minutes more.
5. Remove from heat and serve hot!

Notes

I have used Pollock fish filet today.
You can use King Fish, Pomfret, Tilapia, Cat Fish etc...

3.5.3218

The post Mangalorean Fish Curry / Mangalore Style Meen Gassi appeared first on Kannamma Cooks.

Mangalorean style rava fish fry. Fish coated with home made masala and rava. Traditional fishes used for this fish fry are Bangda (English Mackerel), King fish (surmai, anjal), silver fish etc.. With step by step pictures.

Here is how to do Mangalorean style rava fish fry.

Masala Paste
Grind the garlic, ginger, red chilli powder, turmeric powder, salt and tamarind paste to a smooth marinade. I have used homemade tamarind paste for the recipe. Add very little water (a tablespoon at a time) while grinding. We need a thick paste so the marinade will adhere better to the fish.

Marinade on fish
Make gashes on the fish and apply the masala liberally on both sides of the fish.

Rava/Semolina Coat
Spread rava on a plate and dredge the masala coated fish with rava. Just a fine coat of rava is enough. Just dredge the fish gently with the rava.

Rest
Let the coated fish marinate for 30 minutes.

Shallow Fry
Coconut oil is traditionally used to shallow fry Mangalorean style rava fish. This fish fry preparation does not consume a lot of oil. Heat 3 tablespoon of coconut oil in a pan and shallow fry the fish on a medium flame. Fry for 3 minutes on each side.

Remove and drain on paper towels. Serve with lemon wedges and garnish with chopped coriander leaves.

Rava Fish Fry, Mangalorean Style Rava Coated Fish Fry

 

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Prep time

30 mins

Cook time

6 mins

Total time

36 mins

 

Mangalorean style rava fish fry. Fish coated with home made masala and rava. Traditional fishes used for this fish fry are Bangda (English Mackerel), King fish (surmai, anjal), silver fish etc.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: South Indian

Serves: 6-7 fried filet

Ingredients

For the Masala Marinade

• 5 garlic cloves
• ½ inch piece ginger
• 1 tabespoon tamarind paste
• ¾ teaspoon salt
• 1 tablespoon kashmiri chilli powder
• ½ teaspoon turmeric powder
• 1-2 tablespoon water to grind

Other Ingredients

• ½ cup bombay rava (fine semolina)
• 6-7 fish filet
• 3 tablespoon coconut oil

To Serve

• 4-5 lemon wedges
• 2 sprigs chopped coriander leaves

Instructions

1. Grind the garlic, ginger, red chilli powder, turmeric powder, salt and tamarind paste to a smooth marinade. Add very little water ( a tablespoon at a time) while grinding.
2. Make gashes on the fish and apply the masala liberally on both sides of the fish.
3. Spread rava on a plate and dredge the masala coated fish with rava.
4. Let the coated fish marinate for 30 minutes.
5. Heat 3 tablespoon of coconut oil in a pan and shallow fry the fish on a medium flame. Fry for 3 minutes on each side.
6. Remove and drain on paper towels. Serve with lemon wedges and garnish with chopped coriander leaves.

3.5.3226

The post Rava Fish Fry, Mangalorean Style Rava Coated Fish Fry appeared first on Kannamma Cooks.

Things have been pretty busy here for me as we are moving back to India after a good year here, at Hong Kong. This country has been a mixed experience for me personally. With all the packing and travel arrangements, blogging has slightly taken a back seat. I am keeping the meals as simple as possible so that I can manage other things at home. Here is a simple fish curry that I have repeated twice this week and we love it. Here is how to do an easy and quick salmon fish curry. I served it with rice and settled down in the evening with a couple of hours or more of binge watching on Netflix.

This curry does not have any onions added to it. So one chopping chore less.

Take a pan and add in a tablespoon of coconut oil to the pan. When hot, add in the mustard seeds, sliced green chillies, curry leaves and finely minced ginger. Saute for a minute.

Add in the chopped tomatoes. Add in two teaspoon of tamarind paste. I have used homemade tamarind paste. Homemade tamarind paste makes life so easier. I make it once a month and store it in the fridge. It comes in very handy. Here is the recipe for homemade tamarind paste. Add in the red chilli powder and turmeric powder. Add in the salt. Saute for five minutes till the tomatoes are soft.

Add in half a cup of water and half a cup of canned coconut milk. Add in the fish pieces. Cover with a lid and let the curry simmer for 10 minutes on a medium flame.

Fish curry is ready!!!! That was truly fast. Serve with white rice.

5.0 from 1 reviews

Easy Salmon Fish Curry

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Salmon Fish Curry. Easy recipe for south indian style salmon fish curry.

Author: Kannamma - Suguna Vinodh

Recipe type: Main

Cuisine: South Indian

Serves: 3-4 servings

Ingredients

• 1 tablespoon coconut oil
• ½ teaspoon mustard seeds
• 5 green chillies, sliced
• 1 sprig curry leaves
• 1 inch ginger, finely minced
• 3 tomatoes, finely chopped
• 2 teaspoon tamarind paste
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• ¾ teaspoon salt
• ½ cup water
• ½ cup canned coconut milk
• 500 grams salmon steaks

Instructions

1. Take a pan and add in a tablespoon of coconut oil to the pan. When hot, add in the mustard seeds, sliced green chillies, curry leaves and finely minced ginger. Saute for a minute.
2. Add in the chopped tomatoes. Add in two teaspoon of tamarind paste. Add in the red chilli powder and turmeric powder. Add in the salt. Saute for five minutes till the tomatoes are soft.
3. Add in half a cup of water and half a cup of canned coconut milk. Add in the fish pieces. Cover with a lid and let the curry simmer for 10 minutes on a medium flame.
4. Serve the fish curry with rice.

Notes

You can use any variety of store bought fish filet like halibut, mahi mahi, cat fish etc.. and it works just fine.

3.5.3226

The post Easy Salmon Fish Curry appeared first on Kannamma Cooks.