FISH MASALA CURRY

FISH MASALA  CURRY 



INGREDIENTS

FISH - 1/2 KG

ONION-5
TOMATO-2
GINGER- 2 INCH PIECE
GARLIC-7 CLOVES
GREEN CHILLIES- 6
CURRY LEAVES-7

RED CHILLY POWDER-1 1/2 TABLESPOON
CORIANDER POWDER- 2 TABLESPOON
TURMERIC POWDER- 1/2  TABLESPOON


COCONUT OIL-1/2 CUP
SALT- ACCORDING TO TASTE


PREPARATION

MARINATE FISH PIECES WITH 1/2 TABLESPOON RED CHILLY POWDER, 1/4 TABLESPOON TURMERIC POWDER AND SALT
FRY IN OIL


TAKE A PAN.  HEAT OIL.
ADD SLICED ONION.  FRY TILL GOLDEN BROWN.

ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES.  FRY FOR 3 MINUTES.

ADD CHOPPED TOMATOES.  FRY FOR 3 MINUTES.

ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER.  FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.

ADD 1/2 CUP WATER AND FISH  PIECES 

BOIL TILL FISH  IS COOKED WELL AND MIXES WITH MASALA

YOUR CURRY IS READY

DRIED MACKEREL / UNAKKA AYALA CHAMMANTHI PODI

DRIED MACKEREL / UNAKKA AYALA CHAMMANTHI PODI

INGREDIENTS

UNAKKA AYALA- 3

WASHED AND BONES REMOVED

FRY IN COCONUT OIL AND POWDER WELL

GRATED COCONUT- 1/2 - 1 CUP
DRIED RED CHILLIES- 10
SHALLOTS- 8
GINGER-1-2 INCH PIECE
CURRY LEAVES- 2 SPRIGS
GARLIC - 4 CLOVES

FRY ALL THE INGREDIENTS IN LOW FLAME AND POWDER

MIX WITH FISH POWDER AND SALT

STORE IN AN AIR TIGHT CONTAINER

FISH CUTLET- WITH MACKEREL /AYALA FISH

FISH CUTLET- WITH MACKEREL /AYALA FISH 

ingredients

MACKEREL /AYALA FISH- 500 grams

oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5

onion- 2, finely sliced

turmeric powder- half teaspoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon

black pepper powder- 1/4th tablespoon

potato- 3 
green peas- a handful (optional)

eggs- 3 
bread crumps_ 2 cups

coriander leaves- chopped


PREPARATION


preparing Fish

boil fish pieces with turmeric powder, a little chilly powder and salt in a vessel.  When it is cooked, remove from flame.  remove the bones and skin and crush fish pieces well with hand or mince it or powder it using a grinder.

Preparing  potatoes

cook potatoes with salt in a pressure cooker .  you can also add a pinch turmeric powder.  let 4 -5 whistles come.  remove from flame.  after cooling, peel off skin and mix and crush well.

Preparing cutlet masala

Take a pan.  add 2 tablespoons of oil. 

 Fry onion till its raw smell goes.

 Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.


Add crushed fish pieces  and potatoes

Add coriander leaves.

Remove from flame.


Preparation of cutlets

Roll the masala into equal balls and press into cutlet shape.

Beat 3 eggs in a bowl.  add a pinch salt and mix well.

Take bread crumbs in a plate and spread it.

Take a pan.   heat  4 tablespoons oil.  

Dip each cutlet first in egg mixture and then roll in bread crumbs.  fry till slight brown on both side in a medium flame.

FISH CUTLET- WITH SARDINES/CHALA/MATTHI FISH

FISH CUTLET- WITH SARDINES/CHALA/MATTHI FISH

ingredients

SARDINES/CHALA/MATTHI FISH- 500 grams

oil - 40 ml

ginger- 1 inch piece; chopped

garlic - 4 cloves chopped

green chillies- 8 chopped

curry leaves-5

onion- 2, finely sliced

turmeric powder- half teaspoon

all spices powder/garam masala powder- half teaspoon

salt - according to taste

chilly powder- 1/4th tablespoon

black pepper powder- 1/4th tablespoon

potato- 3 

green peas- a handful (optional)

eggs- 3 

bread crumps_ 2 cups

coriander leaves- chopped

PREPARATION

preparing Fish

boil fish pieces with turmeric powder, a little chilly powder and salt in a vessel.  When it is cooked, remove from flame.  remove the bones and skin and crush fish pieces well with hand or mince it or powder it using a grinder.

Preparing  potatoes

cook potatoes with salt in a pressure cooker .  you can also add a pinch turmeric powder.  let 4 -5 whistles come.  remove from flame.  after cooling, peel off skin and mix and crush well.

Preparing cutlet masala

Take a pan.  add 2 tablespoons of oil.  

Fry onion till its raw smell goes.

Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add crushed fish pieces  and potatoes

Add coriander leaves.

Remove from flame.

Preparation of cutlets

Roll the masala into equal balls and press into cutlet shape.

Beat 3 eggs in a bowl.  add a pinch salt and mix well.

Take bread crumbs in a plate and spread it.

Take a pan.   heat  4 tablespoons oil.  

Dip each cutlet first in egg mixture and then roll in bread crumbs.  fry till slight brown on both side in a medium flame.

FISH CUTLET- PUTHIYAPPILA KORA/ MANJA KORA/ SULTAN IBRAHIM FISH

FISH CUTLET- PUTHIYAPPILA KORA/ MANJA KORA/ SULTAN IBRAHIM FISH

ingredients

PUTHIYAPPILA KORA/ MANJA KORA/ SULTAN IBRAHIM FISH- 500 grams

oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5

onion- 2, finely sliced

turmeric powder- half teaspoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon

black pepper powder- 1/4th tablespoon

potato- 3 
green peas- a handful (optional)

eggs- 3 
bread crumps_ 2 cups

coriander leaves- chopped


PREPARATION


preparing Fish

boil fish pieces with turmeric powder, a little chilly powder and salt in a vessel.  When it is cooked, remove from flame.  remove the bones and skin and crush fish pieces well with hand or mince it or powder it using a grinder.


Preparing  potatoes

cook potatoes with salt in a pressure cooker .  you can also add a pinch turmeric powder.  let 4 -5 whistles come.  remove from flame.  after cooling, peel off skin and mix and crush well.

Preparing cutlet masala

Take a pan.  add 2 tablespoons of oil.  
Fry onion till its raw smell goes.
Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add crushed fish pieces  and potatoes
Add coriander leaves.

Remove from flame.


Preparation of cutlets

Roll the masala into equal balls and press into cutlet shape.

Beat 3 eggs in a bowl.  add a pinch salt and mix well.

Take bread crumbs in a plate and spread it.

Take a pan.   heat  4 tablespoons oil.  

Dip each cutlet first in egg mixture and then roll in bread crumbs.  fry till slight brown on both side in a medium flame.

YAM/SURAN/CHENA MASALA

YAM/SURAN/CHENA MASALA

INGREDIENTS

CHENA/YAM- 1 CUP; FINELY CHOPPED

ONION- 1

GINGER- 1 INCH PIECE

GREEN CHILLIES- 2

GARLIC-3

DRIED COCONUT/KOPRA- 1/4 CUP; CHOPPED

TOMATO-1

CURRY LEAVES- 1 SPRIG

SALT

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER-2 TABLESPOONS

TURMERIC POWDER-1/4 TABLESPOON

COCONUT OIL

PREPARATION

FRY YAM IN OIL

HEAT OIL

ADD FINELY CHOPPED ONION, GINGER, GREEN CHILLIES, GARLIC

ADD DRIED COCONUT 

ADD MASALA POWDERS AND MIX WELL

ADD TOMATO

ADD FRIED YAM

ADD 4 TABLESPOONS WATER AND CLOSE WITH A LID

COOK WELL

EGG CURRY WITH COCONUT

EGG CURRY WITH COCONUT

INGREDIENTS

EGGS-4 ; BOILED;SPLIT INTO 2

ONION-1 ; FINELY CHOPPED
GREEN CHILLIES- 1 SPLIT INTO 2
GRATED COCONUT- 1 CUP

RED CHILLY POWDER-2 TABLESPOONS
TURMERIC POWDER- 1/2 TABLESPOON
SHALLOTS-5
GINGER- 1 INCH PIECE
TAMARIND- A SMALL PIECE

OIL-2 TABLESPOONS

CURRY LEAVES- 2 SPRIGS

SALT

WATER- 1 CUP

PREPARATION

GRIND  GRATED COCONUT, SHALLOTS, GINGER , POWDERS, TAMARIND IN A BLENDER 

HEAT OIL
ADD ONION AND GREEN CHILLY
FRY TILL ONION TURNS LIGHT BROWN

ADD GRIND PASTE
COOK WITH WATER

WHEN BOIL ADD BOILED EGGS WHICH IS SPLIT INTO 2
COOK IN LOW FLAME
ADD SALT AND CURRY LEAVES

FISH STEW

FISH STEW

INGREDIENTS

FISH- 1/2 KG

GREEN CHILLIES-4
GINGER- 1 INCH PIECE; CHOPPED LENGTHWISE
TOMATO- 1; CHOPPED LENGTHWISE

THIN COCONUT MILK- 2 CUPS
THICK COCONUT MILK- 1/2 CUP

VINEGAR- 1 TABLESPOON
SALT

CASHEW NUT PASTE-2 TABLESPOONS
CURRY LEAVES

PREPARATION

COOK FISH WITH GREEN CHILLIES, GINGER, TOMATO, SALT, CURRY LEAVES IN THIN COCONUT MILK
COOK FOR 5 MINUTES

ADD VINEGAR
COOK 1 MORE MINUTE

MIX CASHEW NUT PASTE IN THICK COCONUT MILK
MIX WITH FISH 
COOK IN LOW FLAME

WHEN GRAVY THICKENS; REMOVE FROM FLAME

CHEMMEEN / PRAWNS VADA

CHEMMEEN / PRAWNS VADA

INGREDIENTS

PRAWNS- 1/2 KG COOKED

GRATED COCONUT- 1/2 CUP
BENGAL GRAM DAAL/ PORI KADALA- 1/4 CUP

GREEN CHILLIES-4
GINGER- 1 INCH PIECE; 
PEPPER- 1 1/2 TABLESPOON

SHALLOTS- 10-12

CORIANDER LEAVES- 1/4 CUP

SALT 
OIL

PREPARATION

COARSE GRIND ALL THE INGREDIENTS EXCEPT SALT AND OIL IN A BLENDER OR MIXER

ADD SALT
MIX WELL

MAKE BALLS

PRESS

DEEP FRY IN OIL 

MEAT BALLS

MEAT BALLS

INGREDIENTS

MINCED MEAT- 1/2 KG; 

ONIONS-2-3 ; FINELY SLICED
GINGER-1 -2 INCH PIECE; CHOPPED

BLACK PEPPER POWDER- 1 - 2 TABLESPOONS
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA POWDER OR ALL SPICES POWDER- 1 TABLESPOON

CORIANDER LEAVES- 1/4 TABLESPOON
SALT

MAIDA OR ALL PURPOSE FLOUR- 1 CUP


BREAD CRUMBS- 1 -2 CUPS

WATER
OIL

PREPARATION

COOK MEAT WITH TURMERIC POWDER AND SALT IN LOW FLAME

HEAT 2 TABLESPOONS OIL

ADD CHOPPED GINGER , GREEN CHILLIES, AND ONION AND FRY FOR 2-3 MINUTES


ADD MEAT, BLACK PEPPER POWDER, MASHED POTATOES AND CURRY LEAVES
MIX WELL

REMOVE FROM FLAME

MAKE BALLS

PREPARE A BATTER WITH MAIDA , TURMERIC POWDER AND WATER

DIP EACH BALL IN BATTER 

ROLL IT IN BREAD CRUMBS

DEEP FRY IN OIL

POTATO BALLS

POTATO BALLS

INGREDIENTS

POTATOES-2; COOKED AND MASHED

SEMOLINA/ RAVA- 1/2 CUP

PEPPER POWDER-1 TABLESPOON
BAKING POWDER-1 TABLESPOON

CORIANDER LEAVES- 2 TABLESPOONS

EGG-1
SALT
OIL

PREPARATION

MIX ALL THE INGREDIENTS EXCEPT OIL

MAKE BALLS

DEEP FRY IN OIL

FISH BALLS WITHOUT POTATO

FISH BALLS WITHOUT POTATO

INGREDIENTS

FISH- 1/2 KG

BREAD CRUMBS- 1 1/2 CUPS

EGGS-2

SPRING ONION- 1/2 CUP; FINELY CHOPPED

CORIANDER LEAVES- 1/4 CUP; FINELY CHOPPED

PEPPER POWDER- 3/4 TABLESPOON

SALT

FENNEL POWDER- 3/4 TABLESPOON

OIL

PREPARATION

GRIND COOKED FISH IN A BLENDER

MIX IT WITH BREAD CRUMBS, BEATEN EGGS, SPRING ONION , CORIANDER LEAVES, PEPPER POWDER , FENNEL POWDER AND SALT

MIX WELL

MAKE BALLS

DEEP FRY IN OIL

UNAKKA NETHOLI / KOZHUVA CHAMMANTHI

UNAKKA NETHOLI / KOZHUVA CHAMMANTHI

INGREDIENTS

UNAKKA NETHOLI- 10-12

FRY FISH 
REMOVE HEAD AND TAIL

GRATED COCONUT- 1/2 CUP
DRIED RED CHILLIES- 4-6
RAW MANGO-1; CUT INTO PIECES
SALT

GRIND ALL INGREDIENTS WELL TO A FINE PASTE
ADD COCONUT OIL

UNAKKA MULLAN CHAMMANTHI OR DRIED SILVER BELLY FISH OR PONY FISH SPICY PASTE

UNAKKA MULLAN CHAMMANTHI OR
DRIED SILVER BELLY FISH OR PONY FISH SPICY PASTE

INGREDIENTS

UNAKKA MULLAN- 2-4

FRY IT

KANTHARI MULAKU- 5-6 OR GREEN CHILLIES
SHALLOTS-4-8
TAMARIND - 1 INCH PIECE

GRIND ALL THE INGREDIENTS WELL
ADD COCONUT OIL

DRIED SHARK FISH CURRY

DRIED SHARK FISH CURRY

INGREDIENTS

DRIED SHARK FISH- 1/2 KG

GRATED COCONUT -1/2 CUP
FENNEL SEEDS/ PERUM JIRAKA- 1/4 TABLESPOON
RED CHILLY POWDER-2 TABLESPOONS

GINGER- 1 INCH PIECE- ; FINELY CHOPPED
ONION-1 ;FINELY CHOPPED

TAMARIND- 1 GOOSEBERRY SIZE

CURRY LEAVES- 1 SPRIG

COCONUT OIL- 1 -2 TABLESPOONS

MUSTARD- 1/2 TABLESPOON
SHALLOTS-5; FINELY CHOPPED

PREPARATION

WASH FISH WELL 

GRIND GRATED COCONUT, FENNEL SEEDS AND RED CHILLY CHILLY POWDER 
MIX IT WITH LITTLE WATER

BOIL IT 
ADD FISH

FISH WHEN HALF COOKED ADD GINGER AND ONION

ADD TAMARIND WATER AND CURRY LEAVES

SAUTE WITH MUSTARD, AND SHALLOTS AND CURRY LEAVES IN COCONUT OIL

COLE SLAW AT HOME- RICH SWEET SALAD FOR CRISPY CHICKEN FRIES

COLE SLAW AT HOME-
RICH SWEET SALAD FOR CRISPY CHICKEN FRIES

INGREDIENTS

CABBAGE-1/2; FINELY CHOPPED
GRATED COCONUT- 1-2
MINCED ONION- 2 TABLESPOONS

MIX WELL

GRANULATED SUGAR- 1/3 CUP
SALT- 1/2 TABLESPOON

PEPPER POWDER-1/8 TABLESPOON

MILK- 1/4 CUP
MAYONNAISE-1/2 CUP
BUTTER MILK- 1/4 CUP
WHITE VINEGAR- 1 1/2 TABLESPOONS
LEMON JUICE- 2 1/2 TABLESPOONS

COMBINE ALL BEAT WELL UNTIL SMOOTH
MIX WITH VEGETABLES

REFRIGERATE AT LEAST FOR  2 HOURS

THENGA CHORU / COCONUT RICE

THENGA CHORU / COCONUT RICE

INGREDIENTS

COCONUT OIL-3

URID DAL/ BLACK GRAM-1 TABLESPOON

MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES- 6

FENUGREEK POWDER- 1/2 TABLESPOON

GRATED COCONUT- 1/2 CUP

COOKED PONNI RICE /PARBOILED RICE - 3 CUPS

SALT

PREPARATION

HEAT OIL

FRY BLACK GRAM

SPLUTTER MUSTARD

ADD DRIED RED CHILLIES AND FENUGREEK POWDER

MIX WELL

ADD GRATED COCONUT AND FRY TILL IT BECOMES RED

NOW ADD COOKED RICE AND SALT

MIX WELL

PACHAMANGA-PALAK/CHEERAYILA CURRY OR RAW MANGO-SPINACH CURRY

PACHAMANGA-PALAK/CHEERAYILA CURRY OR
RAW MANGO-SPINACH CURRY 


INGREDIENTS

RAW MANGO -1; CUT INTO PIECES
PALAK- 1 BUNDLE; FINELY CHOPPED

RED CHILLY POWDER-1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT

GRATED COCONUT- 1/2 CUP
SHALLOTS- 2-3
GREEN CHILLIES- 5
CUMIN SEEDS-1 PINCH
CURD- 2 TABLESPOONS

COCONUT OIL- 1 TABLESPOON

CURRY LEAVES- 1 SPRIG
MUSTARD-1/2 TABLESPOON
DRIED RED CHILLIES-3

PREPARATION

GRIND GRATED COCONUT, CUMIN SEEDS, SHALLOTS,GREEN CHILLIES INTO A FINE PASTE

COOK RAW MANGO AND SPINACH/PALAK WITH RED CHILLY, TURMERIC POWDER AND SALT

ADD GRIND PASTE
WHEN BOIL ADD CURD AND REMOVE FROM FLAME


SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL

CHAKALI/ SPICY MURUKKU- A MARATHI RECIPE

CHAKALI/ SPICY MURUKKU-
A MARATHI RECIPE

INGREDIENTS

RICE FLOUR- 1 1/2 CUPS
BESAN/  GRAM FLOUR- 1/2 CUP

BUTTER-1/4 CUP

GREEN CHILLIES- 3-4 FINELY CHOPPED

CORIANDER POWDER-1 TABLESPOON
CUMIN SEES POWDER- 1 TABLESPOON
TURMERIC POWDER-1/2 TABLESPOON

CURD-1 TABLESPOON
SALT

OIL

PREPARATION

MIX BOTH FLOURS WELL
MIX IT WITH ALL INGREDIENTS EXCEPT OIL

PREPARE A DOUGH BY ADDING WARM WATER LITTLE BY LITTLE 
KNEAD WELL TO FORM A SOFT DOUGH

GREASE THE MURUKKU/ CHAKKALI FRAME

PUT A PART OF DOUGH

PRESS IT INTO HOT BOILING OIL

DEEP FRYIN OIL IN MEDIUM FLAME TILL GOLDEN BROWN

ALOO-MATTAR-PALAK OR POTATO-GREEN PEAS-SPINACH CURRY

ALOO-MATTAR-PALAK OR
POTATO-GREEN PEAS-SPINACH CURRY

INGREDIENTS

SPINACH- 1 BUNDLE; FINELY CHOPPED
GREEN PEAS -1 CUP
POTATO-1 COOKED

ONION-1 ; FINELY CHOPPED
TOMATO- 1; FINELY CHOPPED
GREEN CHILLIES- 3-4

CUMIN SEEDS- 1 TABLESPOON
ASAFOETIDA POWDER- A PINCH
TURMERIC POWDER- 1/2 TABLESPOON

SALT
OIL

PREPARATION

COOK SPINACH IN LITTLE WATER FOR 10 MINUTES
ALLOW IT TO COOL
GRIND IT WITH GREEN CHILLIES TO FORM A FINE PASTE

CUT POTATOES INTO CUBES

HEAT OIL IN A PAN
ADD CUMIN SEEDS AND ASAFOETIDA POWDER

ADD ONIONS, GREEN PEAS, TOMATOES 
FRY FOR 2-3 MINUTES

ADD POTATO CUBES
COOK FOR 5 MINUTES IN MEDIUM FLAME

ADD SPINACH PASTE

ADD TURMERIC POWDER AND SALT

COOK FOR 10 MINUTES IN LOW FLAME

ALOO MUTTER- GREEN PEAS AND POTATO CURRY

ALOO MUTTER- 

GREEN PEAS AND POTATO CURRY

INGREDIENTS

GREEN PEAS- 1/2 CUP

POTATO-1

TOMATO- 1

GARLIC- 4-6

CORIANDER LEAVES- 1/4 CUP; CHOPPED

GREEN CHILLIES-2-4

ONION - 1

SALT

TURMERIC POWDER- 1 PINCH

CUMIN SEEDS- 1/2 TABLESPOON

OIL

PREPARATION

GRIND GARLIC, CORIANDER LEAVES, TOMATO, GREEN CHILLIES, ONION, SALT AND TURMERIC POWDER INTO A PASTE

COOK GREEN PEAS AND POTATOES 

HEAT OIL IN A WOK OR KADAI

SPLUTTER CUMIN SEEDS

ADD G ROUND MASALA;

ROAST TILL OIL SEPARATES

ADD COOKED POTATOES AND GREEN PEAS

MIX WELL 

PRAWNS / CHEMEEN CURRY WITH COCONUT MILK

PRAWNS / CHEMEEN  CURRY WITH COCONUT MILK 


INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP

WATER- 1 CUP

PRAWNS  - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL 

ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK  IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE

ALLOW IT TO BOIL

WHEN STARTED BOILING ADD PRAWNS , AND COOK IN MEDIUM FLAME

WHEN IT THICKENS ADD FIRST COCONUT MILK

BOIL TILL THE PRAWNS ARE  COOKED WELL.

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  

ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY

PRAWNS / CHEMEEN CURRY WITH RAW MANGOES

PRAWNS / CHEMEEN  CURRY WITH RAW MANGOES 


INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP

WATER- 1 CUP

PRAWNS  - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE

RAW MANGOES- 2, CUT INTO PIECES

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL 
ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK  IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT 

ALLOW IT TO BOIL

WHEN STARTED BOILING ADD PRAWNS, AND COOK IN MEDIUM FLAME

ADD MANGOES WHEN PRAWNS  IS HALF COOKED

WHEN IT THICKENS ADD FIRST COCONUT MILK 
BOIL TILL THE FISH IS COOKED WELL.

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY

FISH CURRY WITH RAW MANGOES

FISH CURRY WITH RAW MANGOES 

INGREDIENTS

SHALLOTS- 6

TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON

CORIANDER POWDER-2 TABLESPOONS

TURMERIC POWDER-1/4 TABLESPOON

COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP

WATER- 1 CUP

FISH - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE

RAW MANGOES- 2, CUT INTO PIECES

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL AND CUT INTO PIECES

ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK  IN A MIXER

GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.

ADD SALT 

ALLOW IT TO BOIL

WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME

ADD MANGOES WHEN FISH IS HALF COOKED

WHEN IT THICKENS ADD FIRST COCONUT MILK 

BOIL TILL THE FISH IS COOKED WELL.

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD SLICED 2 SHALLOTS AND CURRY LEAVES

FRY TILL BROWN COLOUR

ADD IT TO CURRY

FISH - SPINACH / PALAK / CHEERAYILA CURRY

FISH - SPINACH / PALAK / CHEERAYILA CURRY


INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

PALAK/ CHEERAYILA- 1/4 - 1/2 cup

COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP

WATER- 1 CUP

FISH - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER , PALAK/ SPINACH AND SECOND COCONUT MILK  IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE

ALLOW IT TO BOIL

WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE FISH IS COOKED WELL.

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY

PINEAPPLE PACHADI

PINEAPPLE PACHADI

INGREDIENTS

PINEAPPLE- 1 ; CUT INTO SMALL PIECES

TAMARIND- 1 GOOSE BERRY SIZE

GRATED JAGGERY - 1

TURMERIC POWDER- 1/2 TABLESPOON
RED CHILLY POWDER - 1 TABLESPOON

GRATED COCONUT- 1 CUP
GREEN CHILLIES-4
COCONUT OIL- 1 1/2 TABLESPOON

MUSTARD - 1 TABLESPOONS
DRIED RED CHILLIES- 3
CURRY LEAVES- 2 SPRIGS

WATER - 3/4 CUP
SALT

PREPARATION

GRIND GREEN CHILLIES AND GRATED COCONUT INTO A PASTE

BOIL RED CHILLY POWDER AND TURMERIC POWDER WITH TAMARIND WATER

ADD PINEAPPLE PIECES

WHEN WATER BEGINS TO DISAPPEAR , ADD GRATED JAGGERY AND COOK
WHEN JAGGERY DISSOLVES; ADD COCONUT PASTE AND SALT
COOK FOR 5 MINUTES IN LOW FLAME

SAUTE IT WITH MUSTARD, DRIED RED CHILLIES, CURRY LEAVES IN COCONUT OIL

CARROT PACHADI

CARROT PACHADI

INGREDIENTS

GRATED CARROT - 2
GREEN CHILLIES- 1
CUMIN SEEDS POWDER- 1/4 TABLESPOON
WATER- 1 CUP

CURD- 1 CUP
THICK COCONUT MILK- 1/2 CUP
SUGAR- 1/2 TABLESPOON
CORIANDER LEAVES- 1/4 CUP; CHOPPED
SALT

PREPARATION

COOK CARROT WITH GREEN CHILLIES, CUMIN POWDER, SALT AND WATER
WHEN THREE-FOURTH COOKED; ADD THICK COCONUT MILK
WHEN BOIL REMOVE FROM FLAME

WHEN COOLED ADD CURD

YOU CAN SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL ACCORDING TO YOUR TASTE

POTATO- TOMATO MASALA

POTATO- TOMATO MASALA

INGREDIENTS

POTATOES- 2;CUT INTO PIECES
ONION-3 ; CHOPPED

GREEN CHILLIES- 6
TOMATOES- 2 CHOPPED
 RED CHILLY POWDER-2 TABLESPOONS
TURMERIC POWDER- 1 1/2 TABLESPOON

OIL- 1 1/2 TABLESPOONS
SALT

WATER- 1 CUP

PREPARATION

HEAT OIL;

ADD CURRY LEAVES, ONION, GREEN CHILLIES AND POTATOES
COOK FOR 5 MINUTES

ADD RED CHILLY POWDER AND TURMERIC POWDER
FRY FOR A MINUTE

WHEN RAW SMELL GOES ADD TOMATOES, SALT AND WATER
CLOSE WITH A LID AND COOK

WHEN POTATOES ARE COOKED AND THE GRAVY THICKENS; REMOVE FROM FLAME

NELLIKKA /GOOSEBERRY PACHADI

NELLIKKA /GOOSEBERRY PACHADI

INGREDIENTS

GOOSEBERRY -8
SHALLOTS- 6
GINGER-1 INCH PIECE
GREEN CHILLIES-4

TURMERIC POWDER- 1/4 TABLESPOON

CURD/ YOGURT-1/2 CUP
THIN COCONUT MILK- 1 1/2 CUPS
SALT

OIL-1 TABLESPOON
MUSTARD- 1 TABLESPOON
DRIED RED CHILLIES- 2 
CURRY LEAVES- 2 SPRIG

PREPARATION

REMOVE SEEDS FROM GOOSE BERRY.  CRUSH IT

CRUSH SHALLOTS, GREEN CHILLIES AND GINGER

HEAT A PAN 
ADD OIL
SPLUTTER MUSTARD, DRIED RED CHILLIES  AND CURRY LEAVES

NOW ADD CRUSHED SHALLOTS, GREEN CHILLIES , GINGER AND TURMERIC POWDER
FRY TILL IRS RAW SMELL GOES

NOW ADD CRUSHED GOOSEBERRIES
ADD SALT AND THIN COCONUT MILK
COOK IN LOW FLAME

WHEN GOOSEBERRIES ARE COOKED AND THE GRAVY THICKENS, REMOVE FROM FLAME

ADD CURD WHEN THE GRAVY COOLS AND MIX WELL