Monday, June 28, 2010

Goan Fish Curry

This is a simple Goan style fish curry which I recently tried . This fish curry tasted great ,bit tangy and spicy. Goan fish curry is very famous because of its unique flavor, tangy and sweet blend especially due to the use of coconut milk and tomatoes. Here I have used king fish.This recipe is also equally good for other sea foods like prawns and squid.

Fish - 1 lb
Whole red chilly- 5-7
Coconut milk -1 cup
Shallots/onions chopped- 1/2 cup
Tomatoes- 1 small
Cumin- 1/3 tsp
Turmeric powder- 1/3 tsp
Pepper powder- 1/2 tsp
Coriander  powder-2 tsp
Ginger- 1 inch
Garlic- 4-5
Tamarind juice- small ball
Fennel powder- 1/3 tsp
Vinegar- 1 tsp
Mustard seeds- 1/3 tsp
Curry leaves- 2 springs
Salt to taste

Chop onions and tomatoes and keep aside. In a blender make a paste of red chillies, pepper,coriander, cumin,fennel ,ginger, garlic and tamarind pulp and keep aside.
Heat oil in a heavy bottom pan and splutter mustard seeds and add in chopped onions and curry leaves and saute till golden brown. Pour in the grounded paste, turmeric, and salt and fry till oil separates. Add tomatoes and saute till soft. Stir in coconut milk and another half cup of water and bring it to simmer. Gently slide in the fish pieces, add one tsp of vinegar cover and cook till done.

Try this..

Hope you will all enjoy.

Sunday, June 27, 2010

Chakka / Jack fruit puttu

Chakka puttu is a favorite of puttu made with jack fruit. Puttu is a common breakfast among the people of Kerala . The most favorite combo for puttu is Kadal curry. It is a healthy breakfast which is fat free and is made with steamed rice flour.  This puttu is made by adding chopped jack fruit. It is light sweet with great aroma and taste.

Another variant of puttu is the chiratta puttu where steaming is done on a coconut shell.What I have used is a steel replica of similar shape. This has a small hole which is attached to the pressure cooker.When cooked it is put upside on a plate . You can also use a fresh  coconut shell to make puttu by making hole in the bottom.
Rice flour- 2 cup
Jack fruit- 10 -12 pieces
Coconut - 3/4 cup
Sugar- 2 tsp
salt- 1/3 tsp

Chop the jack fruit pieces  and keep aside. Take rice flour in a bowl and rub in coconut using your palm.Mix sugar and salt in 1/3 cup of water and sprinkle it little by little into the flour and blend in. The mixture should not form a dough but a course damp mixture without lumps. To make the moisture spread evenly press handful of mixture in form of balls. It should hold together and also easily break off when crumbled.
Take the puttu maker and fill the bottom layer with jack fruit pieces and  fill in with the moist flour and finally top with another layer of jack fruit pieces. Bring two cups of water to boil in the pressure cooker and place this carefully in the nozzle and allow it  to cook. Let it steam for around three to four minutes till you see steam escaping from all sides on the top.Serve hot

 Try this...

Hope you will all enjoy....

Friday, June 25, 2010

Pineapple Chicken

 Pineapple chicken

 Pineapple chicken stir fry is an easy recipe that can be made in a jiffy. This is an adaption of Thai pineapple chicken but with no gravy. It tasted wonderful with bite sized chicken pieces, sweet pineapples and bell peppers. This was not the authentic Thai dinner. For me it was a side dish for fried rice.

Boneless chicken pieces - 1 lb
Pineapple cubes- 3/4 cup
Corn starch- 2 tbs
Bell pepper- 1 ( or a combo of different colors)
white onion- 1 medium
Garlic 3 -4cloves
Oyster sauce- 11/2 tsp
Soya sauce- 2 tbs
Vinegar- 1 tsp
Garlic-chilly pepper sauce- 1 1/2tsp
sugar- 1tsp
Honey - 1tsp
Oil- 3 tsp

Cut chicken pieces into bite size chunks. Mix with corn starch and salt and set aside.Drain out the water from pineapple and keep aside( I used canned ones)
Heat oil in a wok or a heavy pan and add minced garlic and saute it for about 30 to 40 seconds and add in the chicken pieces and fry for about four minutes till chicken is browned up and crunchy. Remove from heat and keep aside. In the same pan toss in onions and bell peppers and stir fry them till soft and add pineapple pieces and saute for another minute. Take 1/3 cup of pineapple juice reserved ( or you can use chicken stock) mix in the sauces and sugar and vinegar.Drop in the fried chicken and pour the sauce mixture. Allow it to boil and get a bit dried up.
( If you wish to serve this over cooked jasmine rice increase the amount of stock and add in 1/2 tsp of corn starch and bring to boil and immediately take off from flame)

Try this..

Hope you will all enjoy..

Wednesday, June 23, 2010

Milk Peda Sweet

Milk peda  or khova sweet is an all time favorite Indian sweet. The richness and flavor of this sweet, soft Indian fudge is truly divine. Earlier making this was time consuming. My Mom used to make it by boiling and reducing milk to one third and then adding sugar. It was only recently while viewing Manjula's Kitchen that I understood that my favorite sweet can be made really quick and easy. I followed her recipe but have brought certain changes as I have used Khoya instead. It came out really well and tasted just like the ones made at home.

Khoya or Mawa- 1 1/2 cup
Paneer- 1/2 cup
Sugar- 1 cup
Ghee- 3 tsp
Cardamon powder- 3/4 tsp

I have used home made Khoya for this recipe. To make Khoya I used  two cups of whole milk powder and 3/4 cup of evaporated milk. Knead it in the form of a dough. Cover the ball with muslin cloth and carefully place in a pressure cooker . Do not allow it to touch water and steam it in high pressure for three to four minutes. Allow it to rest for half and hour . Bring it back to room temperature cover and refrigerate for four to five hours.

Break paneer and mix it with khoya. It will be in the form of wet sand. Heat ghee in a heavy bottom pan and in a medium heat slowly roast the paneer, khoya mixture. It will become soft and will blend together in the form of a soft dough. Cook in low flame for about five minutes. Add in two tsps of sugar and allow it to melt and incorporate to the mixture. Switch off the flame and allow the mixture to cool completely and back to room temperature. Add in powdered sugar and cardamon powder and knead as you make a chapati dough ( you can increase or decrease sugar according to your taste). Divide into small portions and make small sized patties or into desired shapes.

Try this..
Hope you will all enjoy..

Tuesday, June 22, 2010

Vazhuthanenga/ Eggplant Theeyal

Theeyal is a spicy side dish made with roasted coconut. It is very aromatic and can be made with vegetables like eggplant, bitter gourd,drumsticks and several other vegetables. Prawns theeyal is also very popular. This curry is only made occasionally as it cannot be made in a jiffy.It is time consuming especially cleaning and slicing of shallots which is the main ingredient and roasting the coconut. Still this flavorful curry is one of the favorites with my family. Here I am using baby eggplants.

Baby Egg plants- 8-10
Shallots sliced- 1 1/2  cup
Shredded coconut- 3/4 cup
Tomato - 1
Green chilly -2 
Ginger chopped- 3 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Coriander  powder- 2 tsp
Pepper powder- 1/3tsp( optional)
Fenugreek powder- 1/3 tsp
Tamarind- gooseberry size ball
Curry leaves- 1 spring
Salt to taste

Roast coconut with one tsp of chopped shallots till brown but not burned. Just before switching off the flame add chilly powder, coriander powder and fenugreek powder and lightly roast it. Let this cool a bit and then make a fine paste of this mixture adding very little water and set aside.
Cut eggplants in your desired shapes. In a heavy bottom pan heat oil and saute the eggplants for a minute strain and keep aside. In the same pan crackle mustard seeds and saute onions, green chilly, ginger till onions are golden brown . Add turmeric and salt and saute for another minute and add tomatoes. Allow the tomatoes to get properly cooked. Mix in the grounded coconut paste, tamarind juice and half cup of water simmer a few seconds. Gently drop in  the eggplants cover and cook in medium till eggplants is properly done or till a thin layer of oil is formed on top of the curry. This can be served with rice.

This recipe goes to Priya and Siri's wonderful event Healing Foods - Onions

Try this..
Hope you will all enjoy.

Sunday, June 20, 2010

Ada Pradhaman/Payasam

Ada Pradhaman (updated pic)

Today is a day of celebration. Like all proud daughters around the world I too am celebrating  this day... Fathers Day. I know that all love and respect their fathers and we do not need a special day or occasion to think about our loving and caring parents. But still I love to celebrate life, cherish each wonderful moments, pick up all the small happiness that comes in my way and smile..hurray! here is a hand full...that is what dad taught me or to say that is what I learned from him.

I would love to celebrate this day for two important persons in my life..My Dear Dad and My Dear Husband. My husband like my dad is a wonderful and caring father of our three year old son.The father and son make a great combo and are enjoying life to the fullest...sports, games,dancing and singing it is all joy and laughter around and I cannot help remembering how me and sister enjoyed with our dad when we were young.I know that years later my son would have the same feelings, love and gratitude that I and sister have for our dad.

I would like to celebrate by making Ada pradhaman which is Dad's favorite. He loves it very much but since it involves more labor like grating and squeezing of  coconut to extract milk etc, he does not ask mom to make ada pradhaman. But mom being a loving and caring life partner never loses an opportunity to make this lovely payasam:) and we daughter also used to join in to help:)

Ada Pradhaman is part of the traditional Kerala sadhya which is a banquet of food served on important occassions consisting of rice and an array of curries, pickles and ending with two to three payasams or desserts. Unlike earlier times making this pradhaman is easier now-a-days as we get ada in packets in grocery store. There are two types of ada -maida and rice. I always prefer rice adas. I have used the technique that mom uses to make this pradhaman. She usually roasts the ada in ghee and then cook it till soft to make this dessert. Ada has a tendency to stick to each other and getting mashed up and  by roasting you can retain its shape and they will not stick together.

Ada - 200grms / 7 oz
Jaggery- 350 grams
Coconut milk( first )- 1 cup
Coconut milk ( second)- 2 cups
Coconut milk ( Third)- 4  cups
Cashews- 10
Raisins - 10- 15
Cardamon- 1/2 tsp
Dry Ginger powder-a pinch
Ghee- 2+ 1 tsp
Coconut pieces - 3 tsp

Wash and drain ada and let it sit in a strainer. Extract first, second and third milk  of coconut and keep it aside. Powder jaggery and bring it to boil with one and half cup of water and strain out to remove impurities.
Heat a heavy bottomed cooking vessel and pour in one tsp of ghee. Add ada and in a low flame roast till it changes color to golden and ada is well coated with ghee. Switch off the flame and let it cool down a bit. ( there is also another way of making this and it is to put ada in boiling water cook and  drain and wash with cold water till it is ready)
Now add the third extract of coconut milk and cook the ada till it is soft . Make sure that the ada is properly cooked before adding it to  jaggery. 
Pour  jaggery syrup in a heavy bottom pan and allow it to attain a two thread consistency and slowly stir in the second coconut extract and cooked ada along with cardamon powder and dry ginger powder ( you can also add a pinch of roasted cumin powder). Stir in occasionally till it attains a desired consistency. Finally add the first extract of coconut and lower the flame and allow it to simmer for a minute and switch off the flame. The payasam will thicken as it cools down.
Roast cashews, raisins and coconut pieces in ghee till golden brown and garnish. Serve warm or chilled as you desire.

Try this...

Hope you will all enjoy..

Thursday, June 17, 2010

Berry Cake

This is a berry cake which I made a few days back. Here I used white cake recipe but dashed in a few black berries and strawberries. This cake complements any type of filling or frosting but I have just dusted it with powdered sugar to make it an accompaniment with coffee and my family really enjoyed this cake . I used self rising flour but you can use all purpose flour instead by adding in one third tsp of salt and one and one half tsp of baking powder to each cup of plain flour.

Self Raising flour- 2 cups
Egg white- 3 eggs ( half Cup)
Butter - one stick ( 4 ounce)
Sugar- 1 cup 
Confectionery sugar- 1/3 cup
Milk- 1/2 cup 
Vanilla essence- 2 tsp
Black berries- 1 pint
Strawberries - 1/2cup

Preheat oven to 350 F. Set rack in he middle of the oven
Grease pan with butter and layer with parchment paper and again grease with butter and dust with flour. This will ensure that the cake comes off properly. Set aside. 
Beat egg whites and vanilla extract until light and fluffy and keep aside.
Bring butter to room temperature and combine it with the flour ( if you are using the all purpose flour first mix in salt and baking powder and then combine with butter using a mixer till the flour becomes moist orlike wet sand. If using your hand sift the dry ingredients and rub with butter. Pour half of the milk and beat in medium speed and then add in the rest and beat for another one minute. Do not over mix. Now using a spatula gently fold in little by little the egg whites till it gets incorporated into the mixture. Pour one third of the mixture into the prepared pan and cover it with aluminum foil and place it in the middle rack. Let it remain for three to four minutes. Now quickly take this out and spread the berries and sprinkle confectionery sugar and spread the rest of the batter and place it back in oven. (You can avoid this step by adding the berries directly to the batter But I just wanted to bring the berries towards the center ). Bake for twenty five to thirty minutes  or till a toothpick inserted in the center comes out clean. Let it cool in pan on a rack for ten minutes. You can use any kind of frosting you like or enjoy with whipped cream or mousse.

Try this..

Hope you will all enjoy.

Tuesday, June 15, 2010

Karimeen Pollichathu/ Kerala Pearl Spot Fish Fry

Karimeen Pollichathu or Pearl spot fish fry is one of the authentic dish of Kerala. It is a sort of grilled fish in a spicy and tangy gravy. This seems to be the most famous dish among the tourists who visits Kerala especially if you go to regions like Alleppey. This fish delicacy is among the fabulous food served in houseboats as you take a ride enjoying the beauty of Kerala backwaters. Pollichathu means burnt fish. This fish is wrapped in banana leaf and grilled. Different regions have different versions.There is yet another method of steaming the fish. I used the tawa instead. The gravy should be a bit tangy and you may use either kokum, tamarind or tomatoes.  You will surely love this fish fry.

Marinating and frying

Pearl Spot fish- 2
Chilly powder- 1/2 tsp
Turmeric powder 1/3 tsp
Pepper powder- 1/3 tsp
Lemon juice- 1 tsp
Salt- to taste
oil to fry

For the masala gravy
Shallots chopped- 1 cup
Tomatoes - 2 medium
Green chilly - 2
Curry leaves chopped- 2 springs
Ginger- garlic paste- 2-3 tsp
Chilly powder- 1/2 tsp
coriander powder- 1 tsp
Fenugreek powder- 1/3 tsp
Fennel powder- 1/3 tsp
Thick coconut milk- 3 tbs
lemon juice - a few drops
(or tamarind pulp- 1 tsp)
salt to taste
oil for frying

Banana leaf for wrapping..I used the frozen one:)

Cut and clean the fish and make diagonal slits on them. Make a paste with chilly powder, turmeric powder, pepper powder, salt and lemon juice and marinate the fish and keep aside for ten minutes. Fry it till half done and keep aside.

In order to prepare the masala heat oil in a pan and saute green chilly, ginger garlic paste, curry leaves till its raw flavor disappears. Add shallots and saute till golden brown. Make a paste of chilly powder, coriander paste, fenugreek and fennel powder with a little water and saute it with onions till oil separates. Now add tomatoes and cook till it becomes soft. Mix in thick coconut milk. If you like it more tangy add in tamarind paste or one tsp of lemon juice. Place a layer of this masala on banana leaf and place the fish over and spread a second layer. Carefully wrap the leaf and tie it. Place it on a hot grill or tawa and grill both sides , you may cover it if you desire till a nice aroma comes.

Try this...

Hope you will all enjoy..

Monday, June 14, 2010

Peechinga Chemeen Curry/Ridge gourd Shrimp Curry

Ridge gourd or peechinga is a very common vegetable in most Indian household. It is low in saturated fat and cholesterol . It is good to introduce this vegetable in your diet if you wish to achieve weight loss. This is a very simple and quick recipe with very little ingredients and one of the favorites with my in laws. You can also use the same recipe for a vegetarian version..add Bengal gram or green gram instead of shrimp.

Tender Ridge gourd- 2 medium
Coconut- 1/2 cup
Shrimp- 1/2 lb
Shallots- 3-4
Green chilly- 3
Garlic pod- 1
Turmeric- 1/3 tsp
Mustard seeds- 1/2 tsp
Curry leaves- 1 spring
Oil for tempering
Salt to taste

Clean and cut ridge gourd into small pieces after scrapping off its hard edges with a peeler.
Cook shrimp along with turmeric, green chilly, salt and 1/3 cup of water. When it is almost done add in the ridge gourd pieces and cover it with a tight lid and cook in medium . No need to add more water as the vegetable will shed water and will be cooked. Grind coconut with 1/3 cup of water into a fine paste and pour into the cooked vegetable and simmer. 
Now for tempering heat oil in a pan and crackle mustard seeds, add sliced shallots, crushed garlic and curry leaves and saute till onions turns golden brown. Mix in and serve warm.

Try this..
Hope you will all enjoy.

Friday, June 11, 2010

Avocado Mousse

Avocado mousse is a sweet and refreshing summer treat. The soft and creamy texture of avocado makes it a favorite choice for desserts. You will love this wonderful mousse. For me it was a perfect treat for a weekend brunch :) This recipe is super easy and resembles the Persian cream recipe (yaa we owe to the French cuisine for this fluffy,airy dessert). It is absolutely no cooking and all you need is a food processor to blend in all the ingredients and cool it. Mine was not a very smooth paste as I was a bit lazy then.  I did not use gelatin as this mousse naturally attains a thick fudge like texture, but you can use gelatin if you wish to bind the mousse into desired shapes.

Avocado - 2 large
Cold heavy cream- 1cup
Condensed milk- 1/3 cup
Confectionery sugar- 3-4 tsp
Lemon Juice- 1 whole

Whip cold cream with sugar till it stands in medium stiff peaks and put it back in the refrigerator.
Cut avocado into half, and scoop out the fleshy part. Put it in a food processor along with lemon juice and blend it into a fine paste. In a large mixing bowl combine avocado paste, whipping cream, condensed milk . Gently fold in all the ingredients and refrigerate for at least two hours. Serve chilled.

Try this recipe..

Hope you will all enjoy.

Thursday, June 10, 2010

Cauliflower Stir Fry

Cauliflower stir fry is a quick and simple dish. It can be used as a side dish for rice or as an appetizer. Cauliflower is a lovely vegetable,  nutritious , low in fat and high in dietary fiber. This is somewhat a roasted form of cauliflower which my family enjoyed. Here I have used the pan fry method. You can also roast them in the oven. Try this easy recipe.

Cauliflower florets - 2 cup
Onion - 1 medium
Ginger garlic paste- 2 tsp
Chilly powder- 1 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Garam Masala- 1/2 tsp
Egg- 1
Corn flour- 1 tsp
Oil - 2 tsp
Salt to taste

Cut and clean cauliflower florets add salt and 5 to 6 tsp of water and cook in high in microwave oven for four minutes. Beat egg and mix in ginger- garlic paste, fried onion paste,chilly powder,pepper powder, turmeric and garam masala and mix with the cauliflower. Gently mix in the masala with out breaking the florets.Sprinkle corn flour ( I took half amount of corn flour and half of bread crumbs) and toss them gently. Heat a frying pan with two tsp of oil and spread out the cauliflower and it get roasted in medium heat for a minute. Stir them occasionally and put off heat when all sides are roasted. Serve warm( if you like add lemon juice just before serving). 

Its Award Time.

It is a happy moment for me. Sayali of Treat your Tongue has passed me the following awards. Thanks Sayali for your love and encouragement. It means a lot to my blog and for me personally to have wonderful supporting friends.
Thank you,
I wish to pass this award to all my blogger friends  Rach, Kairali sisters, Umm Mymoonah,Madhu, Rachna,Gowri Guha, Aruna, Jyothi, Jaisy James, Priti,, Maya and Lakshmi.

Thank You All.


Monday, June 7, 2010

Avalose unda ( Ari Unda)/ Rice Balls

Avalose unda (update pic)

Ari unda/Avalose unda meaning rice balls is a traditional sweet of Kerala with very little ingredients but has a wonderful aroma of roasted rice, coconut and cardamon. For me this sweet invokes lots of childhood memories. As children we used to sit around joyfully and watch grandmother and aunts busy pounding and mixing rice and jaggery to make this laddos. Mainly it was made on festive occasions or was packed off along with pickle and preserves as gifts for uncles and cousins when they return after their yearly visits to Kerala. It is usually made by dry roasting matta or chemba rice till brown and then making a fine powder of it. I have instead used a shortcut which my mom uses as it was difficult for me to pound the rice. It came out well and my family was able to enjoy the traditional taste of ari unda.

Rice flour- 1 1/2 cups
Jaggery- 1 cup
Coconut- 3/4 cup
Coconut milk- 1/2 cup
Cardamon powder- 1 tsp
Ghee- 1 tsp
Cashews crushed- 3 tsp
Cumin- a pinch

Take rice flour in a bowl and sprinkle coconut milk little by little and mix the flour with your hands. Do not pour in but just sprinkle and incorporate.You need to wet the flour and make sure that there are no lumps.Also add cumin and roast this flour really fine on medium heat till there is a nice aroma and it becomes crispy. Let this cool off a bit.
Boil jaggery along with 1/2 cup of water strain and remove impurities. But it back to heat and allow it to attain a two thread consistency. Add cashew nuts, coconuts and cardamon powder. Adding coconut will make the mixture watery. Once it again attains the two thread consistency incorporate this into the  rice flour and also add in ghee. Let it cool off a bit. Make small balls when it is still warm( Make sure you can handle it). You can preserve this in a closed container for more than two weeks.

Try this..

Hope you will all enjoy.

Saturday, June 5, 2010

Beetroot Thoran

Beetroot root thoran is a simple and easy side dish which goes well with rice. Thoran is an easy stir fry recipe of vegetables with coconut and there are endless varieties of thoran in Kerala. Many do not like beetroot due to its raw flavor. But once cooked this raw flavor disappears. Back home beetroot is made either as pachadi or as thoran. This thoran is made adding either Bengal gram or green gram . It has a good flavor and taste and is nutritious as well.


Beetroot- 2 medium
Bengal gram split - 1/2 cup
Coconut- 1/2 cup
Green chilly- 2
Turmeric powder- 1/3 tsp
Cumin - 1/3 tsp
Chilly powder- 1/2 tsp
Garlic - 2 pods
Mustard seeds- 1/2 tsp
Shallots- 2
Curry leaves- 2 springs

Cook kadala or gram until it becomes soft but not mushy and keep it aside.
Note: Adding Kadala parippu is optional. 
Chop beetroot finely into small pieces using a kitchen chopper or food processor.
( You can also grate the beetroot,but chopping finely will give it more body and texture)
Lightly crush coconut, cumin, red chilly powder( or red chilly)and garlic and keep aside.
Cook beetroot along with salt and chopped green chilly till it is soft. In a separate pan crackle mustard seeds and saute shallots and red chilly and curry leaves. Add in the coconut mixture and saute for a few seconds and quickly add the cooked beetroot and gram and stir fry for another minute. Beetroot thoran is ready.

Try this..

Hope you will all enjoy.

Wednesday, June 2, 2010

Ethapazham Stew

Ethakka/Ethapazham stew is a sweet curry or a sweet stew made with ripe plantain and is usually served as a  breakfast curry. This is my mom's favorite and this is a nice combo with appam. The main ingredients is plantain and thick coconut milk.
Small rice balls are also added which helps to thicken the gravy. It is very easy recipe and has a delicate flavor and taste. For those who do not like to have non-veg curries as breakfast this will be a great option.

Ripe plantain- 1 
Thin coconut milk- 3/4 cup
Thick coconut milk- 1/2 cup 
Rice flour- 1/2 cup
Sugar- 2 tsp
salt- a pinch
raisins- 5-6
ghee- 1/2 tsp
cardamon powder- 1/3 tsp

Cut ripe plantain into cubes and keep aside.
Take rice flour in a bowl and add one tsp of sugar and a pinch of salt. Bring half a cut of water to a boil and pour it into the rice flour. Mix well and keep aside. This can be used to make the balls.
Heat ghee in a pan and add raisins and allow them to pop( adding raisins is optional). Now add plantain and sugar and saute them gently. Allow sugar to caramelize.Pour in the thin coconut milk and allow the plantain to cook in slow flame. 
Lightly knead the rice flour into a soft dough. When the stew starts to boil make small ball of the dough and gently drop in one by one. Allow both to get cooked. Now add in the thick coconut milk and the cardamon powder. Let it get heated and serve warm with appams.

Try this..

Hope you will all enjoy.

Tuesday, June 1, 2010

Masala Fish Fry and Lovely Awards

Masala fish fry is a very tasty fish preparation. It has great aroma of poppy seeds, sesame seeds,coconut and curry leaves. This one is inspired from a TV show but I have brought certain changes to the original one . The recipe actually uses gram masalas, coriander powder and tamarind paste but I used green chilly, curry leaves and lemon juice and only a little of fennel seeds instead of garam masala. This came out very tasty and flavorful which my family enjoyed.

Fish - 1/2 lb
Poppy seeds- 2 tsp
Sesame seeds- 1 tsp
Coconut shredded- 1 tsp
Onion- 1 small
Ginger- 1 inch
Garlic- 4-5 pods
Green chilly- 3
Chilly powder- 1/2 tsp
Turmeric- 1/3 tsp
Pepper powder- 1/3 tsp
lemon juice- 1/2 lemon
fennel powder- 1/3 tsp
corn flour- 1 tsp
salt to taste
Curry leaves- 2 springs
Oil for frying

Cut and clean the fish and marinate it with chilly powder, turmeric powder and salt and set aside for 10 minutes.
Dry roast poppy seeds till it attains a nice aroma and add sesame seeds and roast it also. Keep aside and let it cool. Chop onions and fry them till golden brown. In a blender  make a fine paste of poppy seeds, sesame seeds, coconut, fried onions with its oil, ginger, garlic, green chilly, curry leaves, pepper corns, and fennel seeds. Pour as little of water as possible. Now coat the marinate fish with this paste,lemon juice and corn flour. Pour little oil in a fry pan( just enough to grease it as there is already oil in the marinated paste) and fry in low flame. When one sides gets cooked and browned up flip to the other side. Serve warm. You can also sprinkle a bit of lemon juice just before serving.

Try this fish fry..hope you will enjoy.

Its a happy moment for me.This post is to thank my fellow bloggers for their encouragement and love.Thank you one and all for your sweet words appreciation and wishes.
I would like to especially thank Jyothi of Panch Pakwan for sharing with me these lovely awards.

I am posting my favorite picture and also tag my other friends. I am posting a favorite picture of mine which my hubby took. It is the beautiful tourist destination of Kerala Kumarakom.

I wish to share this with all my friends Kairali sisters, Maya and Lakshmi of Yummy team, Namitha and Sunitha of Collaborative Curry , Manju Rajender . Suhaina, Sushma , Madhu , Pranis, Priya, Sarah,Viki, Jagruthi, An Open Book, Sangi, Satya, and all my friends.

Thanks All
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