Fish and Vegetable Mappas

 

 

 

 

 

 

 

Ingredients (Serves 3 – 4)

1. Fish -  400 gm (Use any firm fish you like. I used wild salmon from Costco)

2. Onion – 3/4 cup, cut into small cubes

    Ginger – 2 tsp, thinly sliced

    Garlic – 2 cloves, thinly sliced

    Green chilies – 4 – 5, slit

    Curry leaves – 1 sprig

3. Turmeric powder – 1/4 tsp

    Chilly powder – 1/4 tsp

    Coriander powder – 1 tsp

4. Potato – 1 medium, cut into medium cubes

5. Carrot – 1 medium, cut into medium thick rounds or cubes

6. Thin coconut milk – 1 – 1.5 cup

7. Thick coconut milk – 1/4 cup

    Coarsely ground pepper powder – 1/4 tsp

8. Salt – To taste

9. Oil – 1.5 tbsp

10. Whole spices – cloves – 5, cardamom – 1, cinnamon stick – 1/2 inch, whole pepper corns – 1/4 tsp

11. Fenugreek seeds – 1 pinch

Method

Heat pan and add whole spices and fenugreek seeds at medium heat. Stir for a few seconds and add onion, ginger, garlic and green chilies. Stir until onion turns transparent and add turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone.  Add cubed potatoes and carrots. Mix well. Next add the thin coconut milk,  few curry leaves and enough salt. Bring to a boil. Now add the fish pieces. Swirl the pan gently to mix the fish pieces with the gravy. Next add sliced tomatoes. Mix well. Cover and cook for about 20 minutes or until the fish pieces are done. Add the thick coconut milk, 1/4 tsp pepper powder and a few curry leaves. Mix well and switch off. Check for salt. Finally add 1 tsp coconut oil for an extra taste. Mix well and serve hot with rice, bread or appam.

 

 

Fish Curry – Trivandrum Style

 

 

 

 

 

Ingredients

1. Fish – 1/2 kg, cut into medium pieces (I used salmon)

2. Grated coconut – 1.5 cups

    Turmeric powder – 1/2 tsp

    Chilly powder – 1 tbsp (You can use kashmiri chilly powder to make it less spicy)

    Coriander powder – 2 tsp

    Pearl onions – 5

    Tamarind – Small goose-berry sized

3. Fenugreek powder – 1/4 tsp

4. Green chilies – 2, slit

    Drumstick – 1, cut into 2.5 inch pieces and slit

    Curry leaves – 1 sprig

6. Coconut oil – 1 tbsp

7. Salt – To taste

Method

1. Grind the grated coconut along with turmeric powder, chilly powder, coriander powder, pearl onions and tamarind to a fine paste adding enough water.

2. In a claypot, add the fish pieces, ground coconut mixture, fenugreek powder, slit green chilies, drumstick pieces, curry leaves, salt and 1.5 -  2 cups of water. Mix well and cover with a lid. Bring to a boil and cook for a few minutes. Bring down the flame to medium-low and cook until done. Add 2 – 3 tsp coconut oil and a few curry leaves. Set aside for 15 minutes. Serve with rice and a thoran/mezhukkupuratti.

 

 

Canned Sardine and Mango Curry / Mathi – Manga Curry

 

 

Ingredients

1. Sardine (mathi, chala) – 4 cans (Around 400 gm)

2. Mango – 1/2 medium, sliced (Adjust according to your taste preference)

   Green chilies – 2, slit

   Pearl onions – 3, thinly sliced

   Curry leaves – 1 sprig

   Ginger – 2 tsp, thinly sliced

   Turmeric powder – 1/4 tsp

   Chilly powder – 2 tsp

   Coriander powder – 1.5 tsp

   Salt – To taste

   Water – 1.5 cups

3. Grated coconut – 1.5 cup

    Pearl onions – 2

4. Coconut oil – 1 tbsp

Method

 

1.  Grind the grated coconut and pearl onions to a fine paste adding little water.

2.  In a claypot/meenchatti, cook the mango pieces and ground coconut mixture along with all the other ingredients numbered 2. Cook covered at medium heat. When the mango pieces are half done or after 10 – 12 minutes, add the canned sardine pieces. Swirl the pan and mix everything gently. Bring to a boil and cook for about 10 minutes at medium heat until gravy is thick. (If you are using fresh sardines, cook for about 15 – 20 minutes). Add a tbsp of coconut oil. Switch off. Set aside for 30 minutes. Serve warm with rice and a thoran/mezhukkupuratti.

Tips

If you are using fresh sardines, cook them along with the mango pieces, ground coconut mixture and all other ingredients numbered 2 until done. Canned sardines are already cooked, so it is better to add them after the mango pieces are half-done, otherwise they might break while cooking.

 

 

Fish and Tomato Curry

 

 

 

 

 

Ingredients

1. Fish – 1/2 kg, cleaned and cut into steak pieces(I used pompano (vatta))

2. Onion – 1 medium-small, chopped

   Ginger – 1 inch, thinly sliced

   Garlic – 2 – 3 large cloves

   Green chilies – 3 – 4, slit

   Curry leaves – 1 sprig

3. Tomato - 2 small or 1 large

4. Turmeric powder – 1/4 tsp

   Chilly powder – 1.5 tsp

   Coriander powder – 2 – 3 tsp

   Pepper powder – 1/2 tsp

   Fenugreek powder – 1/2 tsp

5. Gamboge (kudam puli) – 1, soaked in enough water for 10 minutes ( Optional, use it if the tomatoes are not very sour)

6. Thick coconut milk – 1/4 cup ( I used 2 tbsp canned coconut milk)

7. Mustard seeds – 1/2 tsp

8. Oil – 1.5 tbsp

9. Salt – To taste

Method

1. Heat oil in a claypot / meen chatti at meidum heat. Splutter mustard seeds. Add chopped onion, ginger, garlic, green chilies and curry leaves. Saute until onion turns lightly brown and then add chopped tomato. Saute for a few minutes and add the spice powders numbered 4. Saute well until the raw smell of the spice powders is gone. Add 1.5 cups of water, enough salt, kudampuli, if using and bring to a boil. Add the cleaned fish pieces.

2. Cook for about 20 minutes at medium heat until the fish pieces are done and the gravy is medium-thick. If you prefer a thick gravy, cook uncovered for a few more minutes. Add 1/4 cup thick coconut milk. Switch off when it starts to boil. Add 2 tsp coconut oil and a few curry leaves. Cover with a  lid for 15 minutes. Serve with rice and a thoran/ mezhukkupuratti. This tastes best the next day.

 

 

Meen Pulincurry

 

 

 

Ingredients (Serves 3 – 4)

1. Fish –  400 – 500 gm, cleaned and cut into medium-small pieces (I used 2 medium-small salmon fillets. You can also use kingfish, tilapia etc)

2. Ginger -  2 – 3 tsp, thinly sliced

  Pearl onions – 10 – 12 or 1 small savola, sliced

  Tomato – 1 small, sliced

  Green chilies – 3, slit

  Turmeric powder – 1/4 tsp

  Chilly powder –  1.5 - 2 tbsp 

  Coriander powder – 1 tbsp

  Curry leaves – 1 – 2 sprigs

  Salt – To taste

3. Kudam puli / gamboge – 3 or to taste (Soak in 1/2 cup warm water for 15 minutes and tear into small pieces)

    Hot water – 1.5 – 2 cups

4. Coconut oil – 2 tsp

Method

Combine the fish pieces and ingredients numbered 2 in a meen chatti/claypot . Add the kudam puli pieces and hot water. Cook covered for 15 – 25 minutes or until the fish pieces are done and gravy is somewhat thick, at medium-low heat. Remember to rotate the claypot every 6 - 8 minutes. If there is too much gravy, cook for a few more minutes at medium flame without covering it. Check for salt. Pour 2 tsp coconut oil and a few curry leaves. Cover with a lid for 15 minutes. Serve with hot rice.

Recipe Courtesy – Vanitha

Chooda / Podimeen / Anchovy Fry

Ingredients

1. Chooda / anchovy -  250 gm
2. Onion - 2 small, thinly sliced
3. Garlic - 1 tbsp, thinly sliced
4. Ginger - 1 tbsp, thinly sliced
5. Turmeric powder - 1/4 tsp
6. Chilly powder - 2.5  tbsp
7. Pepper powder - 1 tsp
8. Salt - To taste
9. Curry leaves - 2 - 3 sprigs
10. Coconut oil -  To shallow/deep fry

Method

Combine all the ingredients except coconut oil. Set aside for 15 minutes. Deep/shallow fry. Serve immediately.

 

Karimeen Pollichathu

 

Ingredients

1. Pearl spot fish / Karimeen - 1 large ( You can try this with pomphret too)

To Marinate

 

2. Chilly powder - 1 tsp
    Turmeric powder - 1/4 tsp
    Pepper powder - 1 tsp

    Crushed ginger-garlic - 1/4 tsp

    Salt - To taste
3. Coconut oil  - To grease the banana leaf

For the masala

 
4. Pearl onions - 20, thinly sliced
   Green chilies - 2, slit
   Crushed ginger and garlic - 1 tsp
   Curry leaves - 1 sprig

   Turmeric powder - 1/4 tsp 
   Chilly powder - 1 tsp
   Pepper powder - 1 tsp

   Fennel seeds - 1 pinch (optional)

   Tomato - 1/2 small, finely chopped
   Salt  - To taste
   Thick coconut milk  - 1/4 cup

Method

1. Clean and wash the fish and make a few gashes on both sides. Marinate the fish with the items under “To Marinate” for at least half an hour. Grease a banana leaf with coconut oil and wrap the fish in it. Lightly fry it in medium-low flame on both sides (about 2 minutes on each side). You do not need to fry the fish until done, this step is done to make the fish firm.

 

 

2. Mean while heat oil in a frying pan (you can use the same pan that you used to fry the fish). Add sliced pearl onion, little salt and saute until oil separates. Next add crushed ginger-garlic, green chillies and saute until their raw smell is gone. Add fennel seeds, turmeric powder, chilly powder and pepper powder. Saute for 30 seconds at low heat. Add finely chopped tomato and saute until they turn soft. Now place the fried fish inside the frying pan and coat both sides well with the sautéed masala. Add the thick coconut milk. Cover and cook until all the gravy evaporates and fish is well-coated with the masala on both sides. For a slightly tangy masala, add 1 piece kudam puli / cocum along with the coconut milk.

3. Heat a banana leaf over low flame for a few seconds, so that it will be pliable and won’t tear while wrapping the fish. Grease it. Wrap the masala coated fish in the greased banana leaf and tie with a banana string tightly like a parcel so that steam wont escape. Here is a video that shows how to wrap it in a banana leaf. Cook the fish in a hot pan, about 15 minutes, flipping to the other side in between at medium heat. Serve hot with rice.

Tips

You can avoid step 2 (cooking the fish in coconut milk) if you are using a small pearl spot fish.

Baking option - Step 3 - Wrap the fish in an aluminium foil and bake at 350 F for about 20 mts.

 

 

Technorati Tags: Kerala,Non-Veg,Meen Pollichathu,Karimeen Pollichathu,Pearl Spot,Nadan

Fish and Mango Curry

 

 

Ingredients

1. Kari - 1/2 kg, cleaned and cut into medium pieces (You can use any fresh water fish like vaala, varal or even prawns for this recipe)
2. Grated coconut - 1 - 1.5 cup

3. Pearl onions - 3 - 4
   Chilly powder - 1.5 tsp
   Turmeric powder - 1/2 tsp
    Raw whole coriander seeds / malli - 1 tsp
    Fenugreek seeds - 1/4 tsp

4. Raw mango - 1 medium, sliced
   Green chilies - 4-5, slit
   Ginger - 1 "piece, thinly sliced
   Curry leaves - 2 sprigs
5. Coconut oil - 1 tbsp
6. Salt - to taste

Method

1. Grind the coconut with ingredients numbered 3 to a fine paste adding enough water.

2. Transfer the ground coconut mixture to a claypot / meen chatti and add the ingredients numbered 4, fish pieces, salt and enough water. Cook at medium-low flame until the fish pieces are done, about 25 minutes. Switch off and add coconut oil and a few curry leaves. Set aside for 15 minutes and serve with rice.

 

Prawn and Mango Curry / Chemmeen - Manga Curry

 

 

 

Ingredients (Serves 4 - 5)

 

1. Prawn - 400 - 500 gm (Around 20 - 25)

    Chilly powder - 1/2 - 3/4 tsp

    Turmeric powder - 1/4 tsp

    Salt - As required

2. Ginger - 1.5 inch, thinly sliced

    Pearl onions / kochulli - 7 - 8 thinly sliced

    Green chillies -  3 - 4 , slit

    Curry leaves -  2 sprigs

    Turmeric powder - 1/4 tsp

    Coriander powder - 1.5 tsp

3. Grated coconut  - 1 cup (You can replace it with 1 cup coconut milk - 1 - 1.5 cup thin and 1/4 - 1/2 cup thick)

    Chilly powder - 1 tsp

    Pearl onions - 2

4. Mango - 1 small or to taste

5. Salt - To taste

6. Coconut oil - 1 tbsp

    Pearl onions - 7, thinly sliced

    Curry leaves - A few

 

Method

1. Clean the prawns. Marinate them with chilly powder, turmeric powder and enough salt for at least 20 minutes.

2. Wash the mango and peel off the skin. Slice the flesh to small pieces. If you have really sour mango, you need to add only half a mango. In case your mango is not sour enough, you can add 1 piece kudam puli or a little tamarind extract while boiling the gravy.

3. Grind the grated coconut with 1.5 tsp chilly powder and 2 pearl onions, to a very fine paste.

4. In a claypot or any deep pan, add the  sliced mango pieces, sliced ginger, pearl onions, slit green chillies, few curry leaves, turmeric powder, 1.5 - 2 tsp coriander powder and enough salt.  Pour around 1 - 1.5 cups of water and boil this gravy for about 5 - 6 minutes.

 

 

5. Now add the marinated prawns. Cook covered until the prawns are done. It would not take more than 10 - 15 mts. When the prawns are done, add the ground coconut and a few curry leaves. Cook for 3 -4 minutes at medium-low heat until the raw taste of coconut is gone. Check for salt and switch off.

 

5. Heat oil in a pan and add sliced pearl onions. Brown them and add a few curry leaves. Stir for a few seconds and pour this over the prepared prawn curry. Do not omit this step as it gives a nice aroma and flavor to the prawn curry. Cover the pan with its lid and keep aside for at least 15 minutes for the flavors to set. Serve with rice.

 

Tips:

1) Mango can be replaced with other souring agents such as kudam puli (gamboge) or tamarind.

2) Grated coconut can be replaced with coconut milk. Add the thin coconut milk while cooking prawns and the thick coconut milk after the prawns are done.

Canned Tuna Peera Pattichathu

 

Ingredients ( Serves 3 - 4)

1. Tuna - 2 small cans (Transfer the tuna into a bowl. Rinse  in cold water and drain. Gently squeeze to remove excess water)

   Ginger - 2 tsp, finely chopped

   Garlic - 2 tsp finely chopped

   Shallots - 5 - 6 , chopped

   Green chilly - 2 - 3, slit

   Turmeric powder - 1/2 tsp

   Chilly powder - 1 tsp

   Curry leaves - 1 sprig

   Kudam puli - 2 (Soaked in 1/4 cup warm water and torn into small pieces)

   Salt - To taste

2.Grated coconut - 1/2 - 3/4 cup

3. Coconut oil - 2 - 3 tsp

Method

Combine the ingredients numbered 1 in a meen chatti. Sprinkle the water in which kudampuli was soaked. Cook covered for 15 - 20 minutes at medium-low heat. Open the lid and add grated coconut. Stir-fry for 3 - 4 minutes. Add 2 - 3 tsp coconut oil and a few curry leaves. Switch off. Serve with steamed rice.

 

 

Varutharacha Meen Curry

Ingredients

Slightly adapted from Sangeetha’s Kothiyavunu

1. Fish - 1/2 kg (You can use salmon, tilapia, trout, halibut, king fish etc.)
2. Drumsticks - 3 - 4, cut into 2.5” pieces and slit
3. Tamarind - Lemon-sized or to taste (Tamarind can be replaced with raw mango pieces ( about 3-4 medium slices) or kudam puli (2-3 pieces).  If you are using kudampuli, soak them in warm water for 10 minutes and tear into small pieces)
4. Green Chillies - 2-3 , slit
5. Water - 1.5 - 2 cups
6. Salt - To taste
7. Coconut oil - 2 tsp
8. Mustards - 1/4 - 1/2 tsp
9. Dry red chillies - 2
10. Curry leaves - 2 sprigs

For Roasted Coconut Paste

1. Grated Coconut - 1.5 cup
2. Pearl onions - 5 - 7
3. Turmeric Powder - 1/4 tsp
4. Red Chilly Powder - 2 tsp
5. Coriander Powder - 2 tsp
6. Fenugreek Powder - 1/4 tsp
7. Curry Leaves - 1 sprig

Method

1. Clean and wash the fish pieces. Set aside. Soak the tamarind in warm water. Squeeze out the extract, strain and keep aside.

2. Roast the grated coconut with a few curry leaves until lightly browned. Add chopped onions and keep on stirring until the coconut turns brown. Switch off. Add the spice powders. Keep stirring for a few more seconds and set aside to cool. The whole process takes about 15 - 20 minutes at medium heat. Take care not to burn the coconut and spices. Grind into a fine paste adding about 1/4 cup water, in a mixer.

3. Pour the ground coconut mixture into a meen chatti/ kal chatti or any deep pan. Add drumstick pieces, green chillies, curry leaves, tamarind extract, salt along with 1.5 - 2 cups of water and mix well. Switch on the stove and allow to to boil.

4. Once the curry starts boiling, add the fish pieces. After adding the fish pieces swirl the clay pot to mix everything well. Cover with a lid and simmer it for about 15 minutes or until the gravy thickens and the fish is done. Remember to rotate the meen chatti or pan in between. Add a few curry leaves and remove from fire.

5. In a small pan, heat 2 tsp coconut oil. Splutter mustards and fry dry red chillies and a few curry leaves. Pour over the fish curry. Keep it covered for at least 15 minutes. Serve with rice / kappa puzhukku. It tastes better the next day. Enjoy!!