Kallummekkaya varuthathu | Kerala Mussels fry

Kallummekkaya fry


Spicy Kerala style Mussels /Kallummekkaya fry.
Prep Time: 20 minutes
Cook time: 20 minutes
Serves: 2 to 3 people

Ingredients:

1. Kallumekkaya /Mussels ( Shells removed and cleaned)- 500 gms
2. Garlic,paste-1.5 tsp
3. Ginger,paste-1.5 tsp
4. Kashmiri chili powder-3 to 4 tsp( or to taste)
5. Turmeric powder-1/2 tsp
6. Black pepper powder-1 tsp( or to taste)
7. Fennel powder-3/4 to 1 tsp
8. Vinegar-1 tsp
9. Curry leaves- 3 to 4 sprigs
10. Salt-to taste
11. Oil-as required

Instructions:

In a bowl,combine together garlic,ginger,kashmiri chili powder,turmeric powder,black pepper powder ,fennel powder,vinegar and salt .Marinate the mussels /kallummekkaya with this masala  for about 15-20  minutes. 

Heat oil in a pan,add curry leaves and the marinated mussels.Mix well cover and cook  for about 15 minutes ,stirring once or twice in between.Uncover and cook until it turns brown and crisp on all the sides.

Serve with rice.

NOTES

• Adjust the quantity of chili powder and pepper powder according to your taste.
• As we wanted it to be a bit spicy ,I used about 5 tsp kashmiri chili powder and 1.5 tsp pepper powder.

Mathi Pollichathu | Grilled Sardines in banana leaf

Mathi pollichathu


Recipe source :Magic Oven, Lakshmi Nair
Spicy grilled sardines wrapped with banana leaf.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 

Ingredients:

1. Sardines,cleaned - 8 nos( see notes)
2. Shallots /chumanulli,sliced - 3/4 cup
3. Ginger,chopped - 1 tbsp
4. Garlic,chopped - 1 tbsp
5. Green chilies,chopped - 3 nos( or to taste)
6. Kashmiri chili powder - 1.5 tsp(or use 3/4 tsp chili powder)
7. Turmeric powder - 1/4 tsp
8. Tomato,chopped - 1 small
9. Thick coconut milk - 1/2 cup
10. Curry leaves - 3 to 4 sprigs
11. Salt- to taste
12. Oil- as required
13. Plantain leaves - 4 to 5 nos

For Marination:

1. Kashmiri chili powder - 1 tsp( or use 1/2 tsp chili powder)
2. Black pepper powder-1 tsp(or according to taste)
3. Turmeric powder- 1/4 tsp
4. Water - as required
5. Salt-to taste

Instructions:

Make deep gashes on both sides of the fish.Combine all the ingredients listed under 'For marination' to form a thick paste.Marinate the fish with this masala.Keep aside for 15 to 20 minutes.

Heat oil in a pan ,add 2 sprigs curry leaves and add the sardines.Fry  until it turns golden brown on both the sides,turning once in between.

Drain and keep aside.Add ginger , garlic and green chilies to the same oil,and saute until raw smell leaves.

Add shallots( i used onion) and saute until it turns golden brown.Add kashmiri chili powder and turmeric powder,saute for few seconds.

Add tomato and salt to taste .Saute until it turns mushy.

Add coconut milk and remaining curry leaves.

Mix well and cook until the gravy turns thick.Switch off the stove and allow it to cool a bit.

To make the banana leaf pliable,hold the it over the flame for few seconds.Place one or two tbsp of the prepared masala on a leaf and arrange (two or three) sardines over this.Cover the fish with more masala and wrap the leaf around to form a parcel.

Heat a heavy bottomed tava /pan and ,place the parcels carefully on the tava.Cook for about 10-15 minutes,turning once in between.

NOTES

• I used only 6 sardines and kept the quantity for the remaining ingredients the same,as we wanted it to be spicy.

Unakka Chemmeen Peera Pattichathu | Dry prawns with coconut

Unakka Chemmeen Peera



Dried prawns cooked with coconut and fresh spices.
Prep Time: 20 minutes
Cook time: 20 minutes
Serves: 3 to 4 people

Ingredients:

1. Dried prawns- 1/2 cup
2. Fish tamarind/Kudampuli/Kokum- 1 or 2 small pieces
3. Grated coconut-3/4 to 1 cup
4. Shallots-3 to 4 nos
5. Green chilies-2 to 3 nos( or to taste)
6. Ginger,chopped-1/2 tsp
7. Turmeric powder- 1/4 tsp
8. Curry leaves- 2 sprigs
9. Coconut oil-as required
10. Salt- to taste

Instructions:

Clean the dried prawns and soak it in water for about 15 minutes.Drain and keep aside.

Soak the fish tamarind in water for about 5 minutes

Coarsely grind together grated coconut,shallots,green chilies,ginger and turmeric powder.

In a manchatti/clay pot combine together dried  prawns,fish tamarind, prepared coconut mixture,curry leaves and salt to taste.Mix well until combined.Add required amount of water( about 3/4 cup ),cover and cook for about 15 minutes.

Uncover and cook until it is almost dry.Drizzle 1//2 tsp coconut oil on top,if desired.

Serve with rice.

Macha / Machhi Tarkari (Rohu Fish Curry) Orissa Style

Rohu fish is the common fish for Bengali's. Rohu fish has its unique taste and a best way to make it. For this week I decided to cook from Bengali famous magazine. Machhi tarkari is a very popular in Orissa. Orissa cuisine is very similar to Bengali cuisine. The flavor of Oriya food is milder. This delicacy is simple preparation in which the fish is cooked with some indian spices and flavored  masala paste.

Ingredients :

Rohu fish - 500 gms
Onion - 2 (One is chopped and another is sliced)
Garlic - 4 cloves
Tomato - 1, chopped
Poppy seeds - 1 tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Green chilli - 1, slit
Salt to taste
Coriander leaves - 1 tbsp

Method :

Wash fish properly and drain all the water. Marinate fish with 1 tsp turmeric and salt for 10-15 minutes.

Take a grinder, add onion, garlic cloves, Coriander seeds, cumin seeds, poppy seeds and 1/2 cup water and grind it.

Take a pan, add 2 tbsp mustard oil, when oil is enough hot then add marinated fish pieces till golden brown. Keep aside.

In the same oil add sliced onion, saute for few minutes. Then add grind paste, turmeric powder and salt and saute in low flame, stir till masala leaves oil. Now Add 1 cup water into it. When masala half cooked then add chopped tomato, green chilli and fried fish, cover and cook for few minutes.

When the gravy is thick then add chopped tomato and remove from the heat.

Serve hot with Tomato rice.

Sending this to Srivalli's "Cooking from Cookbook challenge", Merry Tummy's "Cook With Red"

Grilled Rohu Fish

Rohu fish is a river fish which is very famous in Bengal. We Bengali's can't complete a lunch without fish. A wonderful grilled fish with aroma of onion. garlic and Indian spices. I just marinade my fish pieces with onion-ginger-garlic paste, indian spices and tandoori masala and baked them. We enjoyed thoroughly this flavorful grilled fish with Lemon rice or serve as a snacks also.

Ingredients :

Rohu fish fillet - 4 pieces
Onion  paste - 2 tbsp
Ginger-garlic paste - 1 tbsp
Green Chilli paste - 1 tsp
Turmeric paste - 1/2 tsp
Red chilli paste - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Tandoori powder - 1 tsp
Lemon juice - 1 tbsp
Refine oil - 1 tsp
Salt to taste

Method :

Wash and clean the fish fillet well.  Firstly marinate with lemon juice, turmeric powder and little salt. Keep aside for 10 minutes.

In a bowl, combine remaining ingredients to make a paste. Apply the masala paste over the marinated fillets and allow to marinate for 3 to 4 hours in the refrigerator.

Preheat the oven to 180 degree C. Arrange the fillets on the lightly grease aluminium foil on the baking sheet and grilled it 10-12 minutes per side or until golden brown.

Serve hot with lemon rice and Malabar fish curry..

Sending this to Arthy's "Healthy Snacking" events and Chef Mireille's Global Creation's "Taste of the Topics - Chiles"

Fulkopi die Rui Macher Jhol (Light Fish Curry with Vegetable)

Fish curry is very popular in Bengali. We Bengalees can't imagine a meal without fish. Many of my friends are Bengali and I have relished the Bengali cuisine at their home. Fish (rui/ katla/ Aar) and cooked in a ginger and tomato based curry usually served with white rice.  

Ingredients :

Rui fish - 4 piees
Potato - 2 medium, ubed
Cauliflower (fulkopi) - 5-6 florets
Onion - 1 big
Tomato - 1 big
Green chilli - 2, slited
Ginger paste - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Bay leave - 1
Sugar - 1/4 tsp
Salt to taste
Mustard oil - 4 tbsp
Water as needed
Coriander leaves for garnishing

Method :

Peel the potato and cut into cubed. Wash the cauliflower in running water and soak in salted water for 10 mins.

Clean the fish pieces and marinate with 1/2 turmeric powder and salt. Then heat the oil in a kadai and fry fish pieces till golden brown.

In the remaining oil add cauliflower and potato pieces with little salt and turmeric powder, fry till golden brown, keep aside.

In the same oil add bay leave and cumin seeds,when the seeds are splutter then add chopped onion, fry till golden brown. Add chopped tomato with little salt.

Now add ginger paste. spice powder, salt and sugar, fry on low flame till oil start to separated at the side. Add water, fried vegetables, slited green chillis and cover, let it boil.

 Once the vegetables are cooked add fish pieces, cover again and check the seasoning.

Finally sprinkle chopped coriander leaves. Serve hot with steamed white rice.

Sending this to Merry Tummy's "Cook With Red Event"

FISH MOLLY / MOLEE

Fish Molly


Fish cooked in mildly spiced coconut milk gravy.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish,medium sized pieces- 500 gms
2. Cardamom-3 nos
3. Cloves- 3 nos
4. Cinnamon- 1" piece
5. Bay leaf- 1 no
6. Onion,sliced-2 medium ( 1.5 cups)
7. Ginger,finely chopped- 2 tsp
8. Garlic,finely chopped-2 tsp
9. Green chilies,cut vertically-3 to 4 nos(or to taste)
10. Curry leaves-2 sprigs
11. Turmeric powder-1/4 tsp
12. Tomato,sliced- 2 medium sized(and more for garnishing)
13. Thin coconut milk-1.5 cups
14. Thick coconut milk-1/2 cup
15. Salt-to taste
16. Coconut oil- as required

For Marination

1. Turmeric powder-1/4 tsp
2. Black pepper powder-1 tsp
3. Lemon juice-1/2 tsp
4. Salt-to taste

Instructions:

In a mixing bowl combine together all the ingredients listed under 'For marination'.Rub this onto the fish pieces.Keep aside for 15 minutes.Shallow fry them until 3/4 th done,turning once in between.Drain onto a kitchen towel.

In the same pan ( add more oil ,if required)add cardamom,cloves,cinnamon and bayleaf. Saute for few seconds.

Add onion,ginger,garlic,green chilies and curry leaves.Saute until onion turns soft and translucent.

Add turmeric powder and saute for few seconds.

Now add tomato and thin coconut milk.Bring this to a boil.Add salt to taste.

Add the fried fish pieces and mix gently.Cover and cook for few minutes or until the gravy turns thick.

Now add the thick coconut milk and mix gently.Switch off the stove,add more curry leaves and sliced tomato ,if desired.

Serve with rice/ appam.

Notes:

• You can use King fish,Pearl spot or Pomfret. 

KANAVA THORAN ( KOONTHAL / SQUID / CALAMARI STIR FRY)

Kanava Thoran

Serves:3 to 4
Recipe adapted from : Manorama
Ingredients

1. Kanava /Squid-(cut into small pieces)- 250 gms
2. Turmeric powder- 3/4 tsp
3. Kudampuli /Fish tamarind- 2 small pieces
4. Mustard seeds- 1/2 tsp
5. Fenugreek seeds- 1/4 tsp
6. Curry leaves- 2 sprigs
7. Shallots-sliced- 3/4 cup
8. Green chilies-(cut vertically)- 2 to 3 nos( or to taste)
9. Ginger-chopped- 1 tsp
10. Garlic-chopped- 1 tsp
11. Coriander powder- 1/2 tsp
12. Kashmiri chili powder- 1/2 tsp( or to taste)
13. Fennel powder- 3/4 tsp
14. Grated coconut- 3/4 to 1 cup
15. Salt- To taste
16. Oil- as required

Directions

• In a pan combine together kanava/squid,1/4 tsp turmeric powder ,kudampuli and salt.Cover and cook until done.Keep aside.
• Heat oil in a pan ( or a manchatti ),add mustard seeds and let it splutter.Add fenugreek seeds and saute for few seconds.
• Add curry leaves,shallots,green chilies,ginger and garlic.Saute until it turns golden brown.

• Now add 1/2 tsp turmeric powder,coriander powder ,kashmiri chili powder and fennel powder.Saute for few seconds.

• Now add grated coconut and salt to taste.Mix well until combined.

• Add cooked kanava/squid and mix well.cook for few more minutes. Add more curry leaves ,if required.

Malabar Fish Curry

This is a typical Kerala fish specialty with authentic malabar flavor. This probably is the most striking of all fish curries mainly because of its attractive color. Fish curry cooked in coconut milk along with fried red chilli, onion, ginger, garlic, tomato, chopped coconut paste and other spices. This is best combinationo of rice, pulao..

Ingredients :

Rui fish - 2 pcs
Onion - 2 big, chopped
Ginger - 1 inch,chopped
Garlic - 6-7 cloves
Tomato - 1 big, chopped
Coconut - 1/2 cup, chopped
Coconut milk - 1/2 cup
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Oil - 2 tbsp

For Seasoning ~

Mustard seeds - 1/4 tsp
Channa dal - 1/4 ts
Curry leaves - few

Method :

Clean and wash the fish pieces. Heat oil in a kadai or pan, deep fry the fish pieces.

In another pan heat oil add chopped onion, fry till golden brown. Add chopped ginger, garlic cloves, chopped coconut, saute till are golden brown. Cool it room temperature. Blend to make a paste with little water.

Now heat oil in pan, add seasoning ingredients. When seeds are splutter then add paste, turmeric, red chilli, cumin and coriander powder, mix well and cook in low flame. When it starts simmering add the fried fish pieces and cook till it is done.

Finally add coconut milk and stir well with masala. Cook for another 2 minutes in slow flame. Remove from the heat.

Serve hot with Lemon rice.

Sending this to Recipe Junction's "Spotlight : Raksha Bandhan" event, Simply food's "Lets cook with Coconut" event

Fish Roll (Bengali Style) & announcement of Spotlight July-Aug : theme Raksha Bandhan

Fish roll is a popular roadside snacks in Kolkata. I had emphasized upon the fact that we Bengalis are voracious Fish Eaters.  I have grown up in Kolkata most part of my childhood and teenage have passed in the city of joy. These roll are made with  fish mixed with boiled potato, onion, ginger-garlic paste, chilies and some spice mix and then either pan  fried or deep fried. It's one of those savory snacks that should be enjoyed with your loved ones over a cup of evening tea or coffee. It also acts as a finger food in a cocktail party with some spicy dip of your choice. 

Ingredients : 

Rui/ Katla fish - 500 gm 
Boiled potato - 2, small
Onion - 1, big, finely chopped
Ginger-garlic paste - 2 tbsp
Green chilli - 2, chopped
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Roasted cumin-coriander powder - 1 tbsp
Garam masala powder - 1 tsp
Besan - 3-4 tbsp
Breadcrumbs - 1 cup
Canola oil - 1 tbsp
Refine oil for deep frying

Method :

Clean the fish pieces and boiled with salt for 10 mins. Let it cool.

Mash the steamed fish and carefully removed the bones of fish. Mashed well with boiled potato.

Heat canola oil in kadai add chopped onion, saute for a minute. Then add ginger-garlic paste, chopped chilli, cook for 2 mins.

Then add all spice powder and fish mix, cook well until goes raw smell.

Sprinkle garam masala powder just before taking the mashed mix off the flame. Mix well again. Let cool the mixture.

Make a thin batter with besan and water.

Make small roll shape ball with the mixture. The size and shape depends on individual choice.  

Dip the rolls in the batter and roll them in bread crumbs.

Repeat the process. So the fish rolls coated twice with bread crumbs.

Heat oil in a pan. Deep fried till the rolls are golden brown. Remove the heat and keep on paper towel to drain excess oil before serving. 

Serve with tomato ketchup and onion rings.........

Announcement of Spotlight : July-August

It's time to announce another episode of Spotlight. Last month the spotlight was on "Beans & Lentil" and we received a lot of unique recipes from fellow bloggers. Thank you all, I'll post the round-up soon. 
The month of August is dedicated to two main occassions in Hindu calender, One is India's Independence day and another is a festival named "Raksha Bandhan". The later one is a festival which celebrates the sacred and unconditional bond between sisters and brothers. On this festival, as a ritual, a sister ties a colourful Rakhi, a sacred thread that symbolizes love between siblings, around her brother's wrist. Sisters pray for their brother's long life and brother takes vows to guide and protect her throughout the life. Brother presents his sister exciting gifts which symbolizes token of love and affection. As a tradition, Food also plays an important role in every celebration. Sisters also prepare their brother's favorite dishes and serve. On the whole, Raksha Bandhan signifies that the strong must protect the weak from all that’s evil.
So, we thought, Why not we focus on this festival for this edition of "Spotlight". Wouldn't it be nice if we prepare our sister or brother's favorite dishes and remember and relive those valuable moments we shared together? This year, August 21st is Raksha Bandhan

The theme for this month's Spotlight is "Raksha Bandhan"

So friends, relive your childhood memories and whip up your brother or sister's favorite dishes and link them here.
 Sending this to Recipe Junction's "Raksha Bandhan" event, Guru's "Kids Special'13" and My Culinary Adenture's "Virtual Eid Potluck Party"