Karimeen Moily ~ Pearl Spot in Spicy Coconut Milk

A Keralite Special~Fish Galore~ Netholli, Karimeen and Prawn Fry

Lunch cannot be complete without these piscean beauties -Nehtolli (Anchovy) , Karimeen (Pearl Spot) and Konju (Prawn) Fry....its a feast for the senses!!!

Ingredients:
For the masala
Chili Powder - 2 tbs
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Fenugreek Powder - a pinch
Ginger Garlic Paste - 1 1/2 tbs
Crushed Black Peppercorns - 1tbs
Salt to taste
Lime - 2 halves, squeezed

I have used the same masala to marinate all the three, I had two Pearl Spots, about a half a kilo of anchovies cleaned with their heads off and about half a kilo of prawns de-veined.

Make a thick paste using all the above powders using about 1-3tbs of water if required, the lime juice should do. Smear them onto the fishes and keep them aside for about 1/2 to 1 hour before frying. Heat a deep frying fan with oil (coconut oil is the best, but you could use sunflower oil). Fry the fish till browned on both sides. Serve them with rice and curries.

Basa Fillets Baked in Lemon, Garlic and Butter with Coconut Rice

I like to keep my dinners rather simple, without any rumpus!!! So for the simple baking with a few ingredients often found in the everyday kitchen, here it is...

Ingredients:

Basa Fish Fillets – 2 slabs, or any white fish of your preference

Butter – 3 tbs, melted

Salt – ¼ tsp

Ground Black Pepper – 1/8 tsp

Garlic – 2 tbs, finely chopped

Lime – 2 halves

Coriander Leaves – a handful roughly chopped

Rosemary – just a sprinkle

Preheat the oven to 180C. In a shallow baking dish, mix in the butter, garlic, salt and pepper. Place the fish filets into this mixture so that both sides are evenly coated. Cover the dish with aluminium foil and bake for about 10minutes. Take it out from the oven, and remove the foil. Squeeze the lime over each fillet. Sprinkle in the cilantro and a sprinkle of roasmary and place back in the oven for about 10minutes, until the fish is all flaky and sides start to have some colour. Serve the fish over a bed of coconut rice. You may notice a lot of pan juice, you may chose to spoon it over the filets and rice or toss it. Enjoy!!!

Coconut Rice

Ingredients:

Long Grain Basamati Rice – 1cup

Water – 3/4cup

Coconut Milk – 1/4cup

Salt to taste

Cook the rice till tender with water coconut milk and salt as required.

Tuna, Egg & Sweet Corn Wrap~ Smart Lunch

Midday meal is it a problem for you?? Forget the lunch box blues and put a quick fix on this idea for healthy options for a light snack or meal!

Ingredients:
Natural Yogurt - 1 tbsp ( I used the set curd)
Olive Oil - 1 tsp
White Vinegar - 1/2 tsp
Dijon Mustard - 1/2 tsp
Pepper to taste
Hard Boiled Egg - 1 large
Canned Tuna - 200gms, drained
Canned Sweet Corn Kernels - 200gm drained ( I did'nt use them as my family is not fond of sweet corn)
Flour Tortillas - 4
Cucumber Sticks
Tomato - 1, finely chopped
Onion - 1 large, finely chopped

Whisk the yogurt, oil, vinegar, mustard and pepper in a little bowl and keep aside. Then mash the egg and keep aside.In a frying pan, saute the onion in a little vegetable oil till just transparent, then tip in the chopped tomatoes. Saute till the tomatoes are soft. Add in the drained tuna and fry for about 10 minutes. Once the mixture is cooled, add in the mashed egg and dressing. Onto each tortilla, spread the mixture and place 2 cucumber sticks and wrap them up! Grill them over a skillet or sandwich maker and your packed lunch is ready!

Fish Mango Curry

This dish is much more subtler in terms of spice and when the season of mangoes is galore, there's nothing like it to cook it up for lunch. A pappadom and pickle with rice and fish curry will do just fine...

Ingredients:
Fish  - 450gms (I used Black Pomfret, which was skinned off and cut into fillets)
Dry red chillies - 5
Coriander powder - 1tsp
Turmeric powder - 1tsp
Cumin powder - 1/2tsp
Red button onions - 6, thinly sliced
Ginger - 1tbsp, julienned
Plum garlic cloves - 2 sliced
Curry leaves - 3sprigs
Salt to taste
Raw mango - 2tbsp, chopped roughly
Coconut gratings - 1 1/2cup

Grind the coriander, turmeric, cumin powders along with the dry red chillies with just enough water to make a smooth paste. Combine the fish, ground masala, ginger, garlic, curry leaves and salt in a pan. Add 3/4cup of water and bring to a boil and then simmer for another 15minutes. Add the raw mango to the fish curry, simmer again for 5 more minutes. Meanwhile grind the coconut gratings with 1/2cup warm water as fine as possible an add to the curry.
Temper 1tsp mustard into a pan, add a sprig of curry leaves and 3-4 button onions sliced. Fry till the onions are golden brown and add a couple of dry red chillies and pour this over the fish curry and serve.

Peas Pulao with Fish Mapas

Fish  mapas is a coconut milk based curry which goes well with a pulao, plain rice, roti.. I had veena and little ivona home, so when you have the best people coming over to spend time with you. You want to be able to give them the best too. Before she and her little one came over I ensured I had summed this up, so as to be able to talk at length and not get caught in the kitchen.....

Fish Mapas

Ingredients:

Seer Fish - 1kg and cut into 2inch pieces

Onions - 2 medium thinly sliced

Curry leaves - 2 stalks

Green chillies - 4 sliced, slit

Red Chili Powder - 1 1/2tsp

Turmeric Powder - 1/4tsp

Coriander Powder - 2 tsp

Ginger and garlic paste - 2tsp

Tomato - 2 medium diced

Mustard seeds - 1tsp

Fenugreek seeds - 1/2tsp

Coconut milk - 1 cup thick

Mix the chili, turmeric, coriander powders together in a little water. Heat oil in a pan and splutter the mustard sees, then add the fenugreek sees. Saute the onion, and curry leaves till onion becomes transparent. Add the ginger and garlic paste and saute for two minutes. Then add the powders and fry for another minute. Add the diced tomatoes and saute till the tomatoes are softened and the powders are well combined. Add about 1/2cup water and bring to boil. Gently lay the fish  and cook over a low flame for a few minutes and pour in the coconut milk and bring to a light simmer. Take care not to boil the curry.

Peas Pulao

Ingredients: 

Long grain Basmathi Rice - 2cups cooked

Onion - 1 big, finely chopped

Peas - 1cup, blanched

Cloves - 4-5

Black Cardamom - 2

Cinnamon - 1 2inch piece

Salt to taste

Coriander leaves - a handful

Into a heavy pan, pour in some oil and saute the onions till light brown. Add a couple of cloves, a piece of cinnamon and 2 black cardamoms and let it saute till the flavors are released. Then add in the blanched peas and quick it a quick stir. Add the rice and carefully mix the rice and peas. Add salt and then add the coriander leaves. Take it off the flame, put the lid on and give it 5 minutes to rest. Serve the rice with the hot mapas.

Fried Fish in Coconut Gravy

This is such a versatile dish that it can be accompanied with anything and is sumptuous down to the last bite.

Ingredients:
Seer Fish fillets - 500gms
For the marinade
Chilli Powder - 1tbs
Ginger garlic paste - 1tbs
Coriander Powder - 1tsp
Black pepper Powder-1/2tsp
Turmeric Powder- 1/4tsp
Salt to taste

For the gravy
Ginger garlic paste - 1tbs
Coriander Powder - 2tbs
Turmeric Powder - 1/4tsp
Chilli Powder - 1/2tsp
Onions - 2 thinly sliced
Tomatoes - 1 finely chopped
Curry leaves - a sprig
Coconut milk - 1cup

Combine all the powders to smear onto the fish. Allow the fish to be marinated for an hour. In the meantime heat oil into a pan and saute the onions till transparent, then add the curry leaves and fry for a minute. Add the ginger garlic paste and saute for a minute. Then add the coriander powder, turmeric powder and chilli powder and saute till the masala powders are well combined and the fat separation happens. Then add salt to taste, add the tomatoes and fry till the tomatoes are softened a bit before adding the coconut milk. Bring the gravy to a light simmer. Take it off the flame and keep aside.
Into a another frying heat oil enough to immerse the fish and fry till evenly brown on both sides of the fish. Once the fish is fried, carefully place each fish back into the coconut gravy and put the pan back onto the flame and let the fish simmer for 15minutes. If one desires more coconut milk could be added. Serve with dinner rolls/ bread/ rotis/ parathas/ steamed rice and a fresh salad.

Christmas Dinner

 Christmas dinner~ its a pure family time when everyone gathers around at the kitchen table to enjoy what my mums makes, the only person missing was my brother this time, never the less mum is sending me some of her Turkey roast on my route back to Bangalore tomorrow. That's right my holidays are over and its back to the grind and  it's back to the workstation.

Our Christmas dinner menu consisted of Appam and Turkey Roast (Naadan style), Pan Seared Salmon. The drink~ Homemade Red Wine and for Dessert Christmas Cake.

Appam and Naadan Turkey Roast

The recipe on Appam has already been posted on 18 December, 2009. For the Kalappam that has been used here the batter has to be thick. Once the tava is hot enough, ladle a spoon of batter, cover and cook till done. And flip over the other side to cook as well.

Ingredients for the Turkey Roast
Turkey - 4.5kg with skin cut into medium pieces
Onions - 5 large ones finely sliced
Potatoes - 5 large ones peeled and cut into thin wafers
Coriander powder - 5tbs
Chilly powder  - 3tbs
Ginger garlic paste - 4tbs
Cumin powder  - 2tsp
Mustard seeds - 2tsp
5 spices whole - 3tsp (cardamom, clove, cinnamon, star anise and fennel)

Marinate the turkey with chilly powder and salt and set aside for half an hour. Into a large pan, dry roast the 5 spices and keep aside. Then pour in vegetable oil and fry the sliced potatoes till crisp and keep aside. Into the remaining oil, brown half the quantity of sliced onions and keep aside to garnish. Saute the remaining onions till almost brown, and tip in the turkey and fry the turkey pieces till brown. Cover and cook for 15minutes. Into another pan, splutter the mustard seeds, and roasted spices and saute the rest of the masala powders (ginger-garlic paste, coriander powder and cumin powder) till the fat separation happens. Transfer the sauteed masala to the cooked turkey and gently combine the masala and turkey. Once combined, put the lid on the pan and bake into a cool oven for 15mins at 140 C. Once baked spoon the fried onions and top with crispy potatoes. Serve hot with appams.

Pan Seared Salmon

Ingredients:

Pink Salmon - 250gms
Black pepper powder
Lemon juice  - 2-3tsp
Salt to taste
Shredded cucumber and carrots to garnish

Rub salt and pepper onto the salmon and keep aside for 10minutes. Into a flat pan, heat olive oil and sear the salmon on both sides till done. Shred Lebanese cucumber and carrots onto a plate, bed the salmon on top and squeeze lemon juice and serve immediately.

Red Wine

Ingredients
Water - 12litres

Grape Juice - 12litres
Sugar - 4kgs
Yeast - 1-2tsp

Mix all the ingredients together and leave to ferment in a closed barrel. You would need to stir the liquid once everyday during the fermentation period. The process should take about 14-21 days. After the fermentation period, strain the liquid into another barrel or cask and let the wine age.

Appam with Seer Fish Pollichathu!!

I tell you nothing beats the taste of home cooked food, that too food cooked by mum. I'm on vacation in Kuwait with my parents and it was a welcome treat for breakfast, I love my mom's appams. My brother, while seeing us off at the airport reminded me to master the techniques of 'mom's appams', or else don't return is what he said. Now do I have a task to master in two weeks?!

Appam

Ingredients:
Raw rice -2 cups (long grained rice soaked in water for 6 hours)
Par Boiled rice - 1cup (cooked rice)
Yeast - 1/4tsp
Sugar - 3tbsp
Coconut grated -1cup
Water - as required

Grind the raw rice, cooked rice and coconut together into a blender using water as required. Once the batter is ground well, add in the sugar, yeast and salt and blitz the batter well. Empty into a large vessel and leave to ferment overnight. Make lace appams onto a appam chatti and serve hot. If the batter is too thick you could make small appams that look like dosas.

Meen Pollichathu

Ingredients:
Seer Fish Fillet - 500gms
Coriander powder - 3tbs
Red Chilly powder - 1tbs
Turmeric Powder - 1/2tsp
Ginger and garlic paste - 1tbs
Fenugreek powder - 1/2tsp
Cumin Powder - 1tsp
Onion - 1 finely chopped
Green chilly - 1 slit
Coconut milk - 1/2cup
Salt to taste

Into a large frying pan, saute the onion till pink. Add in the ginger-garlic paste and saute for 2-3minutes. Then add in all the masala powders (coriander, chilly, turmeric, cumin and fenugreek powders) and saute till the fat separation happens. Pour in 1/4cup water and mix in the masala, tip in the slit green chillies and slowly dip the fish. Cover and cook till the fish is done. Once the fish has become nice and soft, pour in the coconut milk. Whirl the pan, to let the coconut milk be thoroughly mixed. Throw in some fresh curry leaves and serve with appams.

Kerala Fish Curry - A Classic

This dish definitely takes you through a taste trip of authentic Kerala cuisine. It leaves you with a nostalgic feeling of  'naadu'. By all means this should be consumed with piping hot steamed rice or tapiocas to make a wholesome meal.

Ingredients:
Black Pomfret fillet – 500gms cleaned and washed

Cocum – 50gms 

[I have used Cocum syrup for this recipe, if you don’t have cocum or cocum syrup available, a good substitute would be tomato paste.

Cocum syrup – 1 tsp or
Tomato paste – 1 ½ tbs]

Red Chilly Powder – 4tsp

Coriander Powder – 1/4tsp

Turmeric Powder – 1/4tsp

Ginger garlic paste – 1tbs

Fenugreek seeds – 1/4tsp

Mustard seeds – 1/2tsp

Curry leaves - two sprigs

Shallots – 5-6 finely sliced

Salt to taste

Wash and soak the cocum in 1/2cup of warm water for about 5mins. Heat oil in a non stick pan, splutter mustard and fenugreek seeds and curry leaves. Saute the shallots till almost browned. Add the powders and sauté till the oil separates. For those using the tomato paste add it along with the masala powders and sauté. Pour about 2cups of water and cocum with its water and bring to boil. Gently put in the fish fillets. Allow the curry to simmer for 20-30minutes on medium flame until the gravy is reduced to one third.

Tip: You may substitute Black pomfret with Seer, Sardine or Mackeral. You may also want to ask your fish monger to skin off the Black pomfret or Seer depending on the fish being used. I also omit the head of the fish, I personally don't like using the head for any of my dishes. 
This dish is traditionally made in earthen pots. This method of cooking gives it that distinctive unique flavour to the dish. This dish can be served for lunch or dinner to go with your dosas and chapathis.