Malabar Fish Curry with Saturday Snapshots#2

Perfection in cooking seafoods , I believe, is the most toughest to achieve among all other non-vegetarian dishes. My grandma and my aunt who stayed next to me during my initial days of cooking taught me to cook this simple fish curry with all their efforts.lol.. It came perfect when they guided me then and there, but flopped again when made alone. After many trials and errors, I learnt this and thanks to my blogging that I finally jotted down the exact recipe. 

When I was in my 1st Bcom, I had to cook lunch at home as my mom was in India busy with my sisters wedding. My uncle showed me to prepare fish curry and I asked him why didn't he add rice water to the curry. He laughed at me saying 'rice water?' .. I said 'yeah.. mom does so'.. He was not ready to accept the fact that rice water goes into the making of fish curry. He then told my dad about this and my dad started laughing too. I was pretty sure about that but both of them couldn't accept it. After a few days when my mom came back I told about this and she said 'why did you tell them? This is kept as a secret among ladies and no men or outsiders know about this. We add rice to the grinder hiding our sister-in-laws also. ' I started noticing this after that and what I found was really interesting. My aunts and all after adding spices to the machine , say something and all to their sis in laws so that their attention diverts and by that time they added rice to the machine... lol.. I don't know why they have to keep this secret. But anyways, I have never seen rice water added to the curries except in some regions of Kannur. 

This is a very simple curry, made on a daily basis which could be served with plain dosas, appams, rice etc. The flavour of the curry varies with the fish we use; whether king fish, pomfret, small fishes etc.; any fish could be made with this recipe

INGREDIENTS:

Fish                              1/2 kg

Oil                                3 tbsp
Onion sliced                 3 tbsp
Ginger crushed             1 tsp
Fenugreek/uluva           1 tsp
Green chilli                   1
Tomato , chopped         1/2 of a medium sized
Red chilli powder         2 tsp
Turmeric powder         1/4 tsp
Cooked parboiled rice  3 tbsp
Water                            1 1/2 cups
Tamarind                       1 small ball
Curry leaves                  few

Saturday Snapshots Click #2 sending to Merry Tummy and Siris Food

METHOD:


1. Keep everything ready beforehand as you don't get time to do it in between. Slice onions, crush ginger, chop tomato,clean fish , soak tamarind in 4-5 tbsp of water etc.

2.Grind cooked rice with water and spice powders in a blender.

3. Heat oil in a chatti (curry pot) and add 2-3 slices of onion and fry until it turns brown.

4. Add fenugreek and ginger; saute for a few seconds.

5. Throw in green chilli , tomatoes ; saute again for 20-30 seconds.

6. Pour the blended juice of rice and powders to this. Let this boil and simmer for about 5 minutes.

7. Add tamarind juice to it.

8. When it boils, keep the flame high and add fish to it. Let it boil again and then add salt.

9. Keep the flame low and let it simmer ,covered, for 10-15 minutes or until the fish cooks. Do not stir with spoon. Rotate the pan in between. Add curry leaves to this, close the lid and then switch off flame.  Let it remain for a minimum of 5 minutes before opening the lid.

Spicy KingFish Curry

It is only recently that I have noticed that I didn't post any simple fish curry recipe in my blog all these years. It might be because I make fish fresh and hot and serve rightaway without any time left for clicking pictures. This recipe was dumped into drafts since 2 months; one of the first pictures I clicked with my new camera. I was not about to post this as I was not so happy with the pictures. But still I couldn't ressist as I loved the simple flavors of the dish and so wanted to share. I shall update a better picture soon. InshaAllah! :)

Ingredients:
(Courtesy: Silwena Rowe)

Kingfish                          400g
Kashmiri Chilli Powder    2 tsp
Coriander powder           2 tsp
Turmeric powder            1 tsp
Coconut oil                     5 tbsp
Vegetable oil                   4 tbsp
Mustard seeds                2 tsp
Fenugreek seeds(uluva)   1/2 tsp
Ginger paste                    2 tbsp
Garlic paste                     2 tbsp
Shallots, finely chopped- 12
Curryleaves                     10 

Thick Coconut milk          1 cup

1. Mix chillli, coriander and turmeric powders with the coconut oil to make a paste.

2. Heat vegetable oil in a heavy pan. Add mustard and fenugreek seeds. Once their mustard stops spluttering , add ginger-garlic paste and stir on low heat for 3 to 4 minutes.

3.Add the prepared spice paste, season with salt and saute until oil begins to appear on the surface and the sides of the pan.

5. Add a little water to dilute the sauce slightly then add the fish. Sir gently to ensure that the fish is well coated.

6. Cover and simmer on low heat for about 25 minutes or until the fish is cooked thorough and the sauce thickens. 

Serve with rice, rotis, pathiris, dosas etc.

Fish tikka masala

 Indian cooking includes a variety of cooking methods like frying, steaming, grilling or a combination of any of these. We use a variety of cookware from like stones,claypots, glass, metals etc. Tandoor is one such cooking method- a clay oven , originated in Punjab and is famous for the texture and aroma it offers. Tandoori Chicken, tikkas, Nan, Tandoori rotis are some of the famous dishes slow cooked inside tandoor . These can be made in household kitchens in ovens or pans; but still Tandoor is the best and nothing can beat that.

Indian cooking uses a blend of spices in its dishes; from rice to beverages; from herbs to spices; it uses everything that it gets hold of. This recipe is  a creamy dish which is flavored with spices and I bet many kids who hates fish will lick their fingers off after having this. The fish which is marinated in yogurt and some other spices is grilled or panfried first and then added to the delicious gravy. You can substitute chicken with fish for Chiken Tikka Masala.

Ingredients:
For marinade: 

• 1 cup fresh yogurt (should not be sour)

• 1 cup finely chopped fresh coriander leaves

• 2 tbsps ginger paste

• 3 tbsps garlic paste

• 3-4 tbsps garam masala

• 6 peppercorns/ 2 dry red chillies

• 3 tbsps lime/ lemon juice

• 1/2 tsp orange food coloring

• 1 kg Fish Fillets and cut into 2" chunks

For the gravy:

• 2 medium-sized onions finely chopped

• 6 cloves garlic chopped fine

• 5 pods cardamom

• 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine

• 2 tbsps garam masala

• 2 tsps soft brown sugar

• 1 cup single cream

• 3 tbsps almonds blanched and ground to a paste

• 3 tbsps vegetable/ canola/ sunflower cooking oil

• Salt to taste

Method:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.

• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the fish pieces and mix well. Cover the bowl and refrigerate. Allow to marinate atleast for half an hour.

• Thread the fish onto skewers and keep ready. Skip this step if you are pan frying.

• Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the fish is browned on all sides and tender. Keep aside.

• To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.

• Now add the cardamom and the garlic. Fry for 2-3 minutes.

• Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.

• Add the grilled Fish Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.

• Add the cream and mix well. Turn off the flame.

• Garnish the dish with chopped coriander leaves and serve hot with Naans.

Spicy Prawns Spaghetti

A Spicy and Tangy Spaghetti is something that can make an evening special for the family. How about some prawns in it? The tomato based sauce in this recipe, gets its seasoning from the spicy prawns in it.You can substitute sausages for prawns here.

Pasta recipes are simple to make and delectable. You can play with your own choice of pasta in any of the recipes found here.  I've already posted a few of pasta recipes while some are there pending in my folders. A few of the ones in the upcoming lists are home made Raviolis, Pasta in pesto and Penne arabiatta.




Ingredients:

Tiger Prawns 6 or more
Red chilli powder 1 tsp
Onion 1 1/2
Tomato 7
Spaghetti 300gm
Garlic 4 cloves
Chilli flakes 1 1/2 tsp
Pepper 1 + 1/2 tsp
Basil leaves 1 sprig or 1 tsp of dry basil
Cheese (optional)
Parsley/coriander leaves 2-3 tbsp
Tomato ketchup 1-2 tbsp

Method:


Boil spaghetti for 3-4 mts. Then switch off the flame. Keep it covered for 8-10more minutes and your spaghetti is done. This is the way I cook my pasta. I know this is not the right way; but it prevents me from over-cooking them.

Marinate prawns with a tsp of red chilli powder and 1/2 tsp of pepper powder alongwith salt and then shallow fry in a deep bottomed pan. Take the prawns out and then add garlic to it and saute till the raw smell goes and the color changes a bit. ie; 30-60 seconds. Add chopped onions to it and saute till it turns transparent. You can use the same oil in which u fried the prawns or use fresh oil. If you are using the same oil, don't leave it for smoking. Saute onions immediately.

Blend tomatoes in a blender and add to it. Always choose fresh and ripe tomatoes for pastas.

Season with all the spices. Simmer till the sauce is done. 8- 10 mts. Add tomato ketchup to it. Mix it well and add prawns. Simmer for 2-3 mts. Your sauce is done. Throw in the parsley.


Now you can serve it in two ways. Either plate your spaghetti and top with the sauce individually or Mix the entire spaghetti in sauce nicely; but don't break the spaghetti. Use two spatulas or spoons to mix it well nicely.

Fish- Tomato Rice

Indian cooking is generally considered to be unhealthy. But, how far is it true? Indian dishes, apart from grandma's additional spoon of pure homemade ghee on top of pathiris and parathas , could be a part of any type of healthy cuisine when planned it right, as it includes a wide variety of fresh vegetables, lentils and pulses in their daily meals. I think these days, more people are aware of reducing fat content in their diet and so are they trying to count the calories and make conscious efforts to increase their fiber intakes. Lowering the fat content of traditional recipes can reduce the calorie content in any dish.

This dish is a healthy alternative with minimal spices and oil. The spices  can completely turn your dish to delicious while a combination of several will effect its colour and texture. Its true that you can play with the spices to adjust to your taste and to please your tongue; but take care of the true flavor. Never allow the spices to cover up the real flavor of the dish.

Ingredients:
(Recipe: Khadeeja Hamza-my mom )

Basmati Rice 1 1/2 cups
Fish 4-5 pieces, King fish or any other used normally for biriyanis
Onion 1 large
Tomato 2 medium
Red chilli powder 1 tbsp or more
Garlic 3 cloves
Green chilly 3
Cinnamon stick 1small piece
Cloves 2
Oil enough to fry fish
Curry leaves (3-4 only)

Method:

Boil rice alongwith salt,cloves and cinnamon till it is half done and then drain it. Keep aside.

Marinate fish with red chilli powder , salt and pepper powder

Take a deep bottomed vessel and shallow fry fish in that. Take out fish onto a plate.

Add sliced onion into the same oil. You can add more oil if needed. Saute in garlic once the onion start browning , for a minute.

 

Add tomatoes to it. When tomatoes are completely done, add fish and curry leaves (if using) into it. Let it simmer for 2-3 minutes.

Now, add the rice to this masala and mix it nicely. Keep in dum for 10-15 minutes or till the rice is done.

 Linking this to  Kerala Kitchen Event

Fish Schezuan

I think I didn't have posted much of fish recipes in my blog. I donno why I'm always fascinated by desserts and bakes that I did post many of them  and now many complaint that. I should concentrate on some daily meals so that my family won't get fed up with sugar and eggs; good for their health too...

Now this recipe is of a crispy fried fish with a sauce; they call it schezuan; dont know.. actually the schezuan sauce which I usually make is a spicy and different one. This might be the easier and tasty version of schezuan sauce. I'm sure your kids and you are gonna love this. My friend Anie Aziz is eagerly waiting for this recipe that I should post this soon for her. So here it goes Anie...

Ingredients
(vanitha cook book)

fish fillet (Hamour is the best though u can use any)200g
maida 30g
egg 1 
corn flour 30g
green chilli 2
coriander leaves 1 tsp
pepper 1/2 tsp
ajinomotto 1/2 tsp
sugar 1/2 tsp
salt



For sauce:

ginger 1 tsp, chopped
garlic 1 tsp,chopped
green chilli 1 tsp,chopped
coriander leaves 1 tsp
lime juice 1 tsp
sugar 1 tsp
tomato sauce 2 tsp
soya sauce 2 tsp (optional)
salt
pepper 1/2 tsp


Method:


Marinate fish fillets in salt for 10-15 minutes.


Mix all the sauce ingredients together well and keep aside.


Prepare a batter out of batter ingredients. Use enough water if needed. The consistency of the batter should be of dipping consistency.. not too thick and nor too thin. Just like the batter that we used to fry plaintains.


Heat oil in a wok . Dip these fillets in the batter and deep fry them till golden brown.


Take them out in a tissue paper and drain excess oil.


Serve deep fried fish along with the sauce separately in a bowl.

Prawns- Macaroni Pola

Actually I  walk with a camera these days even when I was there in mom's house  and ma sisters make fun of me saying 'run,,, hasna is coming with camera..'' as they don't want to pose for me. This one is also made by my sister Hanan when I took this and ran away  to click while the guests were waiting!@# and so couldn't concentrate on pictures well..

A spicy non-oily; but high cholestrol snack !! :) Egg and prawns make it highly rich and spicy too... This is latest addition to our Malabar region.. really donno the original recipe owner,, but can see these days in many houses' iftar table.Its so easy and yummy!! try this and I'm sure that you all will love it...


Ingredients:


Boiled macaroni 1 1/2 cup
Prawns 3/4 cup
Red chilli powder

Onion3
Ginger- garlic paste 2 tsp

Green chilli 2 or more

Eggs 5
Coriander leaves
Pepper
Salt
Method:

1. Fry prawns marinated in red chilli powder, salt and pepper.

2. In the same oil, add chopped onions, ginger -garlic paste and saute till it turns translucent.

3. Now add prawns cut into 2-3 pieces.

4. Add coriander leaves and it is done.

5. Now beat the eggs with salt and pepper. Mix boiled macaroni in this.

6. Take a non-stick pan, coat with oil or ghee and pour half the egg-macaroni mixture into the pan.

7. Now layer the prawns masala on top of that. Then, again the egg-macaroni mixture.

8.Cover with lid and simmer in low flame for a minimum of 15 minutes or till it is done. You can bake this also.

Fish Biriyani

 I haven't posted any biriyanis in ma blog yet. Was not sure whether to post it or not...there are so many delicious biriyani recipes in different blogs that I thought to keep mine away from those. But now, as some of ma friends requested to post it; here it goes:

This is ma mom's spl recipe. She makes the masala black in color, which is really yummy. & we kannurians never uses any color for our biriyanis....we luv the natural color of it.

 Ingredients:

Marinade:
Fish 5-7 pieces
Red chilli powder
Salt
Pepper

Other ingredients:
Ghee 1 tbsp
Oil 1 tbsp
Onion 150-200 gms (depends on how u wud luv ur masala to be..)
Ginger-garlic paste 2 tbsp
Green Chillies 5 or more
Tomato 1 big
Red Chilli powder 1/4 tsp
Coriander powder 1/4 tsp
Garam Masala * 1 tbsp
Coriander leaves 3 tbsp
Mint leaves 2 tbsp

For rice:


Jeerakasala /Basmati rice 1 1/2 cup
Water 2 1/2 cups
Lime Juice 3 tbsp
Ghee 1 tbsp
Oil 3-4 tbsp

Method:

1. Marinate fish in marinade ingredients & keep refrigerated for about 1/2 an hr. Then shallow fry it. Keep 2 pieces without marinating...lik belly pieces or something. Add this to the masala without frying...so that it'll give a nice flavor to the masala.

2.Wash rice atleast 3 times & drain. Make sure that no water is left behind.

3.Cut onions in chunks & pulse them in a food-processor or blender. Don't make paste of it. Just crush them. You can slice them too; but crushing makes it easier to cook.

4.Heat ghee & oil in a pan. Add crushed onions & saute for 2-3 minutes. Add ginger-garlic paste. Saute again for a minute more.

5.Now add tomatoes , red chilli powder & coriander powder. Add the fish pieces which we kept aside. Cook till masala is done. You can saute in between. Don't take care of the fish.. let it break down into pieces.

6.By the time, heat ghee & oil in another pan to cook rice. Put rice in it & roast it for 5-6 min in low flame; till it changes its color.

7.Now add boiling water,salt & lime juice. Lime juice is used here to get the rice separated.(not stick to each other). When the water & rice reach the same level, close the lid & allow it to simmer till the rice is cooked. Saute in between.

8. Now time for Dum. For fish biriyani, my Mom always put masala at the bottom to turn it to dark color as u can see in the pic. It always tastes good so. So the masala should not be that dry; otherwise it will get burnt.

9.the dum procedure goes like this. first masala at the bottom, then rice, garam masala powder, coriander & mint leaves. If you are making in huge quantity, then you can preserve some masala to layer it in the middle also & then, repeat the procedure.

10. Garam masala smells & tastes good if u make it at home freshly. I used to make it fresh ;a small qty; whenever ther's some guests arrived. It really smells awesome..

Garam Masala (yields 2 tbsp)

Saunf 1 tsp
Cardamom 2
Clove 2
Cinnamon 1" stick
Black Cardamom 1(only the inner thing)
Nutmeg 1/2
Star anise 1/2
Mace 1

Heat this for min or 2 ..till a nice aroma gets out of it. then powder it using a garlic crusher.(spice crusher).

Fish Masala Curry

A lovely & simple recipe again frm ma mom...Goes well with chappathis, porottas, appams...or any such stuffs. This is a semi-gravy dish....There's no too much gravy . The procedure is the same as we do it for Fish biriyani; but we don't cook onion more. We can see onion slices separated from each other. So simple & quite delicious !

Ingredients:

For marination:

King Fish 10 pieces

Red Chilli powder 2 tsp

Salt

Oil for frying.

For Masala:

Mustard seed 1 tsp

Oil 2-3 tbsp

Onion 3 large or 5 medium

Tomatoes 2 medium

Ginger paste 1 tbsp

Garlic paste 1 tbsp

Green chilli 3 /according to ur taste

Red Chilli powder 1 1/2 tsp

Curry leaves 2 sprigs

Salt & pepper to taste

Lime juice...(optional) if needed as per ur taste.

Method:

1.Marinate the fish & fry it as we do it normally.

2.Take a Kadai or any other deep non-stick pan. Add oil; when hot, put mustard seeds & let it splutter.

3.Add onions & salt & saute for a few minutes. Now add ginger garlic paste & saute for a minute more. 

4.Then, tomatoes & saute till tomatoes turn tender. Add red chilli powder .

5. Now add the fried fish & 3/4 cup of water & simmer till u get a thick gravy.Take care while mixing;otherwise the fish may break into pieces. Add curry leaves when done.Have a luk at the picture below; ths is the right consistency of the dish.. bt if u want more gravy, u can add a bit more red chilli powder,water & 1 or 2 tsp of coriander powder too..Season with lime juice or pepper powder if needed..(bt haa..check its taste & adjust according to your taste buds)