Oyster / Muru Erachi Fry

Ingredients

500 kg - Oyster, washed and cleaned

1.5 tsp - black pepper powder

10 - Shallots/ small sambar onion / cheru ulli, sliced

2 to 3 sprigs - Curry leaves

1- small piece Kudampuli /malabar tamarind /cambodgia

1 tbsp- Coconut,chopped to thin slices

1 tsp - Red kashmiri chili powder

1/2 tsp - Turmeric powder

Coconut oil

Method

1 ) Heat a frying pan, pour coconut oil, when slightly warm, add pepper powder and fry for a minute. Then add sliced onions and little salt. Fry onions till brown in color. Then add chili powder, turmeric powder, kudampuli,  coconut slices , curry leaves and fry till the spices and fried for a minute.

2 ) Add washed and cleaned oyster to the spice mix. Stir well. oyster will release water. Cook in medium heat covered, till oyster is cooked. Check salt and add little salt as to taste.Then open the lid and stir fry till all the water is used up and is dry. Add coconut oil and stir fry.

3 )  Serve oyster as a side  dish with rice, roti /chapathi.

Fish Masala Roast / Kerala Style Fish Roast

It's been a while since i blogged and getting back to it seemed hard. Happy to receive comments from you readers in the meanwhile. Some of you requested me to start blogging again. Here i am and i hope to get more inspired to keep on blogging. Thank you all for visiting and for the wonderful comments.

Coming to the post, this fish roast is a dry preparation, that you can cook fish wrapped in banana leaves /aluminum foil or else in a pan.

Ingredients

3 or 4 fleshy -  Fish (pomfret or king fish)

2 -  Large sliced onions

2 inches - Thinly julienne, ginger

4 large cloves -  Garlic, sliced very thin

2 sprigs - Curry leaves

1 large - Tomato, sliced

3 tsp - Coriander powder

1 tsp  - Kashmiri chili powder

1/2  tsp - Tikka lal mirch (very hot)

2  - Green chillies,  slit

1 tsp - Turmeric powder

1/4 tsp -  Methi powder

Fresh coriander leaves chopped

Coconut oil

Method

1 ) Wash, clean the fish and cut them as required.

2 ) In a heavy bottom pan – add coconut oil, then curry leaves, sliced onion and fry till onion is lightly browned. Then add ginger, garlic and green chilies and fry lightly.

3 ) Mix coriander, turmeric and red chili powder in another container. Sprinkle little water and blend the flavors. Add this masala to the pan and stir on low heat. Add methi powder, saute' for 2 to 3 minutes.

4 )  Add fish slices, coat it with masala and cover and cook till fish is cooked. You can add little water if necessary.

5 ) Add sliced tomato and stir lightly. Coat the fish, cover & cook for 2 min. The tomatoes must not mash and still have some raw taste.

6 ) Sprinkle coriander leaves and decorate with tomato slices and curry leaves. Serve hot with roti or rice.

Alternately, you may sauté all the above masala and coat it on the fish and roast it by making a packet of aluminium foil or with banana leaves. Stuff the aluminium foil envelope with the fish + masala and cover from all sides roast on a tava – covered. You may drizzle some oil on to the fish before closing the packet.

- You can adopt the same recipe to cook paneer instead of the fish. Use 300 gms paneer sliced in cubes.

Sraavu / Shark Curry

How about some fish and rice for lunch ? If there is a good fish curry, then there is nothing more i need with rice.When i got some fresh sraavu from market, i remembered the sraavu curry amma used to prepare. The gravy had a slight mustard flavor to it and made the taste quite unique for this fish curry. I have not seen amma add mustard seeds that is ground with other ingredients, for any other fish curry. So this was special for sraavu curry. I called amma for the recipe and here it goes.

Ingredients

1 kilo- Shark, skinned & cut to small pieces

1 tsp - Red chili powder

1 tsp - Turmeric powder

2 to 4 - Green chili, slit in center

1/2 cup - Small onion, diced

2'' piece - Ginger, chopped

1 big lemon size - Tamarind

Few sprigs - Curry leaves

Salt to taste

To grind to a smooth paste

1/2 shell - Coconut grated

4 - Kashmiri dry whole chili

1.5 to 2 tsp - Mustard seeds

Method

1 ) Extract 1 to 1.5 cup tamarind juice from the tamarind pulp, by soaking in water.

2 ) To a earthen pot add fish pieces, chili powder, turmeric powder, green chili, ginger, small onion, curry leaves, salt and enough water to immerse the fish in. Bring to a boil, simmer and cook till the fish is cooked.

3 ) Meanwhile, grind to a smooth paste, coconut and kashmiri chili with tamarind water. Then add mustard seeds and pulse two to three times to get the mustard seeds crushed. Just get the seeds crushed and not a paste.

4 ) Add the coconut paste to the fish and add more water if needed to get a semi- thick gravy consistency. Bring to a boil, simmer for a few minutes, add some curry leaves and pour some coconut oil on top. Take off the stove and serve hot.

Serve hot with rice and enjoy the meal.

Varutharacha Mathi / Sardine Curry

This is the time of the year you start getting fatty oily sardines. Oil oozing out of the oily sardine float on top of the prepared curry. Eating these oily sardines have many health benefits and tastes good too.
In this preparation, the ingredients are roasted and ground to a paste. The fish is cooked in this roasted masala and you get a rich and oily gravy once the masala is cooked with the fish.

Ingredients

About 15 - Big Sardines / Mathi, cleaned
A big lime size - Tamarind
4 to 5 sprigs - Curry leaves
Salt to taste
Coconut oil

To Roast

3/4 cup - Freshly grated coconut
6 to 8 - Dry whole red chili
1/2 tsp - Turmeric powder
1.5 tbsp - Coriander powder
7 big - Shallots/ Small onion
1/8 tsp - Fenugreek seeds /Uluva
1/2 to 1 tsp - Black peppercorns
2 to 3 sprigs -Curry leaves

Method

1 ) Heat oil in pan, lower heat, add fenugreek seeds, peppercorn, dry red chili, curry leaves, small onions and fry for few seconds. Then add coconut , turmeric powder, coriander powder and roast on low heat till coconut turns brown in color. Take off the stove and cool. Transfer to a blender and grind to a smooth paste with little water.

2 ) Pour this masala into a manchatty / earthern pot. Extract tamarind juice adding enough water to the tamarind. Add tamarind extract to the pot, then add fish, salt to taste and more water if needed for the gravy. Bring to a boil, lower heat and cook covered till the fish is cooked well. Now pour little coconut oil on top of the curry, some fresh curry leaves. Take off the stove and serve hot.

Serve hot with rice, will make a delicious meal.

Neimeen Porichathu - Spiced Masala Fish Fry

To boost your immune system in present day circumstances, with swine flu around. It's good to eat healthy and remain healthy. Including fish in your diet is a good way to help build immunity, as fish is a rich source of glutamine.
Now to the recipe to make a delicious fish fry with, Neimeen /Seer fish. A ground spicy masala is used to marinate the fish, then coated with rawa /semolina and deep fried along with a lot of curry leaves fried in the oil. I noticed when i fried curry leaves in the oil before placing the fish, the fish didn't stick to the pan ( when usually fish sticks to the pan ). So curry leaves imparts flavor and also gives a non-stick effect.

Ingredients

5 to 6 - Neimeen /Seer fish slices

To marinate

4 to 5 - Green chili
1'' piece - Ginger
2 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 tsp - Black pepper corns
2 sprigs - Curry leaves
Salt to taste

To Coat

1/2 cup - Idli rawa /Semolina

For frying

Coconut oil
6 to 8 sprigs - Curry leaves, washed & dried

Method

1 ) Make a smooth paste of the ingredients listed for marinating with little water. Apply and coat well on the fish slices. Marinate for 30 minutes.

2 ) On to a plate spread rawa. Take one fish slice at a time and coat rawa on both sides by turning the fish over on both sides. Do likewise to rest of the slices.

3 ) Heat coconut oil in a kadai /wok, add half of the curry leaves to the oil and let it become crisp. Place one or two fish slices on the bed of curry leaves in the oil and fry the fish on low flame. Fry the fish to a golden brown color on both sides. Drain off the oil and transfer to a serving plate. Add more curry leaves and oil to fry the next batch of fish slices.



Serve hot as a starter or as a side dish with rice dishes or rotis.

Fried Ayala / Mackerel Curry

Ayala / Indian Mackerel is a very common fish found in coastal regions of kerala.My mom's neighbour is from kuttanad and this is how she prepares ayala curry. Now this curry has become a favorite in our household for its taste.

Ingredients

To fry fish

6 - Medium size Indian Mackerel, cleaned & cut to pieces
2 tsp - Chili powder
2 tsp - Kashmiri chili powder
1/2 tsp -Turmeric powder
Salt to taste
Coconut oil to fry

For curry

3 cups - Coconut milk, freshly extracted
2 '' piece - Ginger, grated
4 - Green chili, slit in center
10 big - Shallots, chopped
3 sprigs - Curry leaves
5 pieces - Kudampuli /Gambooge

Method

1 ) First, mix chili powder, turmeric and salt with little water to make a paste. Apply the paste on fish pieces and marinate for 15 to 30 minutes. Wash Kudampuli well and soak in water for half an hour.

2 ) Heat a big pan or a manchatti with oil. Add fish pieces, 2 or 3 at a time and quick fry the fish pieces on both sides for few seconds. Take off the oil and transfer to a plate. Do not brown the pieces. Fry all the pieces in the same way.

3 ) Add ginger, green chili, shallots, curry leaves, kudampuli and 1 cup water to the pan. Also add the remaining marinade of chilly paste applied on fish. Bring to a boil, then simmer and cook for 5 minutes to let the kudampuli release the tamarind flavors.

4 ) Add fried fish pieces and coconut milk to the pan.Don't leave out the oil that has come out of the fish and on to the plate.Pour that in too. Bring to a boil, then simmer and cook for 5 to 10 minutes. Taste the curry for salt. Add more salt as required. Take off the stove and serve hot.

Serve hot with rice and pappadam.

Note - Instead of coconut milk, you can grind half shell of a coconut to a smooth paste and add instead of coconut milk for this curry.

I have given more kashmiri chili powder than regular chili powder for the recipe, so that the curry does not turn out too spicy. Please adjust chili powder as per your requirement. Use regular chili powder if you like your curry spicy and kashmiri if you do not.

Meen Thoran

Thoran with meen / Fish is prepared with fish like Ayila / Indian mackerel, which has good meat to make thoran. I have tried this thoran with salmon too, which turns out good. But will always prefer Indian mackerel.

Ingredients

4 - Indian mackerel, cleaned
1/2 tsp - Turmeric powder
1/4 tsp - Red chili powder
1 - Kodampuli ( Optional )
Salt to taste

To chop finely

1 small - Onion
4 - Green chili
1/2 '' piece - Ginger
1/2 cup - Freshly grated coconut
1 to 2 sprigs - Curry leaves

To season

1/2 tsp - Mustard seeds
Coconut oil

Method

1 ) First cook fish in little water with kodampuli, salt to taste, red chili and turmeric powder . Cook till fish is well cooked. Cool and shred fish meat finely. Take out the bones. Discard kodampuli.

2 ) To a mixing bowl add fish, and finely chopped ingredients and coconut. With hand crush all the ingredients together.

3 ) Heat oil a kadai or wok, add mustard and pop it. Then add the fish mixture and stir. Simmer and cook, occassionally stirring. Add fish stock if any little at a time and use it up. Cook till dry, add some more coconut oil and fry well. It will be good if it gets lightly browned. Take off the stove and serve.

Serve as a side dish with rice.

Meen Peera Pattichathu

A dry preparation with fish, mostly done with small fishes like smelt (natholi ) or very small sardine, this preparation brings out a good taste.

Ingredients

1 lb - Smelt, cleaned & washed

1/4 tsp - Turmeric powder

3/4 tsp - Red chili powder

1 big - Kodampuli

Salt to taste

To make a coarse mixture

1/2 cup - Grated coconut

1 big - Shallot, chopped

2 - Green chili, chopped

1/2 '' piece - Ginger, chopped

1/4 tsp - Jeera

Seasoning

1 tsp - Mustard seeds

2 sprigs - Curry leaves

Method

1 ) Wash kodampuli and then soak it in one cup warm water for 10 minutes. Make a coarse paste of coconut, shallot, ginger, green chili and jeera in a blender.

2 ) To a meen chatty or to a deep pan, add kodampuli along with the water it is soaked in to the chatty, red chili powder, turmeric powder and salt to taste. Bring to a boil, simmer and cook for 3- 4 minutes. Now add fish and cook till the fish is just about cooked. Add coconut mixture to the fish and cook till all the water is used up. This fish cooks very fast and can break to pieces.

3 ) Heat a pan with oil. Pop mustard seeds and then add curry leaves. Pour this seasoning on the fish and mix. Take off the stove and serve.

Serve hot with rice.

Thoran with Caviar

I have tried fresh fish eggs thoran back in India and was taken in by the taste of it. Today i didn't have any fresh fish eggs in hand but had an imported Tarama carp roe caviar and made thoran out of it. Since carp roe is usually preserved with salt, i didn't add any additional salt when making the thoran. After the preparation of the thoran, salt level was a bit on the higher level. This recipe will be great to try with fresh fish eggs, if you can get some. But even with caviar, it turned out good.

Ingredients

8 oz bottle - Caviar
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
1 - Kodampuli, washed

Seasoning

1/2 tsp - Mustard seeds
2 sprigs - Curry leaves
5 big - Shallots, chopped
4 - Green chili, chopped
1/2 '' piece - Ginger, grated
1/2 cup - Freshly grated coconut
Coconut oil

Method

1 ) Cook caviar with turmeric powder, red chili powder, kodampuli and 1 cup water on medium heat covered, till caviar is cooked and all the water has evaporated. Caviar will cook very fast.

2 ) In another pan, heat oil and pop mustard seeds, then add curry leaves, chili, ginger and shallots. Fry till onion is lightly browned. Then add cooked caviar and coconut. Add more oil if necessary. Fry on low heat till all the ingredients have blended in and caviar is fried a bit. Take off the stove.


Serve with rice.

Fish eggs Fry - Marinate with little red chili powder, turmeric powder and salt. Then fry in oil till cooked well. This simple recipe is very tasty.

Fish in coconut milk gravy

This is a coconut milk based fish curry with kodampuli and tomato to give it a tangy taste. I have seasoned the curry with sea salt instead of the normal salt and have used cherry tomatoes, which i felt gave a better taste.

Ingredients

1.5 lb - Fish , clean & cut to medium size pieces
1.5 to 2 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 tsp - Coriander powder
1 medium size - tomato Or 5 - cherry tomatoes, chopped
4 - Kodampuli , wash
2 to 3 sprigs - Curry leaves

Coarsely crush

1 inch piece - ginger
2 to 3 - Green chili
3 flakes - Garlic

3 - Shallots

Coconut milk from half of a coconut.

• 1/2 cup - Thick 1st extracted coconut milk


• 1 cup - Second extracted coconut milk

Sea salt to taste and coconut oil

Method

1 ) Dilute red chili, turmeric and coriander powder in little water. In microwave safe bowl, cook kodampuli in 1/2 a cup of water for one minute.

2 ) In a manchatti (earthen pot used to cook fish curry in kerala ) or in a kadai heat coconut oil, add crushed ingredients, curry leaves, stir and fry for a minute. Add tomatoes, stir and fry well.

3 ) Add diluted powders, stir and fry till oil comes out. Add kodampuli with the water and the fish pieces. Add little more water, if necessary for the fish to cook. Add salt to taste.

4 ) When the fish is half cooked, add the second extracted milk. Cover with a lid and cook on low flame till the fish is fully cooked and the gravy has thickened.

5 ) Finally pour in the thick coconut milk, bring to a boil and take off the stove. Garnish with some fresh curry leaves.

Serve hot with rice and pappad.

I am all smiles to receive the "Rocking girl blogger award" from three fellow blogger friends. Richa of As dear as salt, Viji of Malabar Ruchi and by Kribha of En Samayal Pakkam .

Viji also passed on "The Power of Schmooze Award" to me. I feel humbled and thank you ladies for considering me.

It looks like most of the foodie blogger friends i know, already have received these awards. None the less i am sure it will always be a pleasure to be nominated once, twice or thrice again. Right :D ??
As per the tradition of passing on these awards, I would like to pass on Rockin' Girl Blogger Award to:

Seema of Recipe Junction
Sukanya of Hot N'Sweet Bowl
Rahin of Lazzat
Viji of Vcuisine
Bhags of Crazy Curry
Jyothsna of Currybazaar
Hima of SnackORama

The Power of Schmooze Award is for bloggers who “effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don’t limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship.”

The Power of Schmooze Award to :

Asha of Aroma
Shn of Mishmash
Sia of Spice Corner
Sig of Live to eat
Sharmi of Neivedyam

Fish Mollee

I am very nostalgic, when i think of fish mollee. I get lost in the moments and memories when fish mollee was cooked and served by my mother and the whole family enjoying that meal. Those are some happy memories.
Usually fish mollee is cooked with neimeen ( Seer fish ) in my house. I had also tasted fish mollee made with karimeen (which is a very bony fish) and the taste was awesome. Tilapia is similar to karimeen and i made fish mollee with whole tilapia. The taste was mind blowing for me. So here is the recipe for fish mollee.

Ingredients

1 lb - Tilapia /Seer fish / pomfret, cut to small pieces.

To marinate the fish

1/2 tsp - Turmeric powder

2 to 3 tsp - red chili powder / kashmiri chili powder

salt to taste

Extract coconut milk from one coconut

1/2 cup - Thick first extract

1.5 cup - Second extract

Other Ingredients

2 - Green chili, slit in center

2 inch piece - Ginger

1 - Onion, diced

2 medium size - Tomatoes, quartered

2 sticks - Cinnamon

3 - cloves

2 to 3 sprigs - Curry leaves

Method

1 ) Marinate the fish pieces with marinating ingredients for 5 minutes.

2 ) Heat a pan and fry the fish pieces, lightly on both sides. Don't have to fully fry and cook the pieces. This is to seal in and make the pieces firm. Also frying enhances the taste. Set aside the fried fish pieces.

3 ) In the same oil that fish was fried in, add cinnamon, cloves, onion and fry onion to a light brown colour. Then add green chili, ginger and curry leaves. Stir and fry for a minute. Add tomatoes and cook for 2 to 3 minutes.

4 ) Add the fried fish pieces and the second extracted coconut milk. Cook for 2 to 3 minutes on slow flame. Adjust salt as to taste.

5 ) Finally add the thick first extract of the coconut milk and take off the stove.

Serve hot with vellayappam, Idiappam, puttu or ghee rice.

Meen Vattichathu - Fish Curry

With the fiery looks and the hot & spicy taste, this fish curry is a popular dish in kerala. It's mostly cooked with oily fish. The oil of the fish enhances the taste of this curry. I have cooked with salmon. Back home in kerala, it's cooked mostly with sardine and mackeral. Sardine tastes just great with this prepartion, when the fish is very oily. To reduce the spicy level, Kashmiri chili powder can be used. But those of you who like the hot and spicy taste, just go ahead and cook with the red chili powder. Tamarind used here is kodampuli. If you don't have kodampuli, use regular tamarind. In kerala this curry is cooked in "chatty" which is a earthen pot.

Ingredients

500 gms - Fish
1 tbsp - Chili powder or Kashmiri chili powder
4 - Shallots, chopped
2 - Green chili, slit in center
1 inch - Ginger, chopped
3 - Kodampuli
1/4 tsp - Fenugreek seeds
2 to 3 sprig - Curry leaves
1 cup - water
Coconut oil
Salt to taste

Method

1 ) Soak kodampuli in little water, wash and clean, set aside.

2 ) Heat oil in a heavy bottom pan or kadai. Add fenugreek seeds. When it turns light brown add shallots, green chili, ginger and curry leaves. Stir and fry for few minutes.

3 ) Add chili powder, stir and fry for a minute. Add water and kodumpuli. Cook to a boil. When using tamarind, extract 1 cup of tamarind juice and add after frying chili powder.

4 ) Add fish pieces and salt to taste.Cook to a boil and then simmer the heat. Cook on low heat for 10 -15 minutes till the gravy thickens up and the fish is cooked.

5 ) Add some coconut oil, like a final garnish and take off the fire.

This is served mostly with kappa vevichathu or with rice.

Tilapia Fish Masala Curry - Meen Masala Curry

This is a spicy fish masala curry. Spices like coriander, chili, turmeric and black pepper gives it a distinct flavor. Especially for a fish like Tilapia, this masala goes very well. Other fish to try this recipe is with black pomfret.

Ingredients

3 - whole Tilapia,cut into small pieces

3 - Tomatoes, quartered

5 - Big Shallots, diced

1 inch size - Ginger, cut small

2 - Green chili, slit in center

5 tbsp - Coriander powder

1 to 2 tsp - Red chili powder ( depends on how spicy you want it )

1/2 tsp - Turmeric powder

1/4 tsp - Black pepper powder

2 cups - Water

Salt to taste

Sesame oil

Seasoning

1 tsp -Mustard seeds

10 - Curry leaves

Method

1 ) In a utensil, heat oil, add mustard. When the mustard pops, add curry leaves, shallots, green chili, ginger and stir for 2 minutes.

2 ) Now add the powders - coriander, red chili, turmeric and black pepper powder. Stir for a minute. Add Tomatoes and cook for 2 minutes.

3 ) Add cut fish pieces, salt and water. Cook on medium heat till the fish is cooked and the masala has thickened.

Serve with rice or chapati.

Meen Curry - Fish Curry With Coconut

Sea food is everyday food in my house. As a curry, fried or in thoran/Upperi form. Also as cutlets for snacks. Kerala being a coastal region, is rich in seafood. This makes seafood a part of everyday food in the malayali kitchen.
Fish is a good source of Omega-3 fatty acids, which are essential fatty acids and is not manufactured by the human body. Here is a spicy fish curry preparation with coconut to try.

Ingredients
500 gm - Fish,cut into small pieces.
2 - Green chili, slit in center
1 inch piece -Ginger
2 - Big shallots
1 lime size - Tamarind
2 tbsp - Coconut oil
Salt to taste

To grind to paste

1 cup - Grated coconut
2 tsp - Red chili powder/Cayenne powder or Kashmiri Chili Powder
1/2 tsp - Turmeric powder

Seasoning

1 tsp - Mustard seeds
10 - curry leaves

Preparation before cooking

1 ) Extract tamarind juice from tamarind. Immerse tamarind in lukewarm water and squeeze to extract juice. Make about 1 to 1.5 cup.
2 ) Grind ingredients listed to be ground and set a side.
3 ) Dice shallots, cut ginger into small pieces and slit green chili in center.

Method

1 ) In a pot add coconut oil, add mustard and curry leaves. Then add the cut and diced ingredients.
2 ) Add tamarind juice and the ground paste. Stir and mix well.
3 ) Add fish and salt as required. Cook to a boil.
4 ) Simmer and cook for 5 minutes and take off the stove.


Serve with rice.

This is a kerala fish curry preparation. Fish curry is prepared in different ways with different spices.

Tip
To reduce spice level use kashmiri chili powder instead of cayenne powder.

kappa meen puzhukku - Tapioca with Fish

Tapioca, cassava or yuca is known as kappa in Malayalam.Kappa is a popular stable food in kerala.It's a tuberous root, which is starchy and rich in carbohydrates. Also reasonably rich in calcium and vitamin C.
This is a recipe with kappa and fish. Usually it's cooked with fresh fish like sardine or mackerel by my mother. I have tried this recipe with salmon. It tastes equally good, but would always prefer sardine or mackerel.

Ingredients

500 gm - Tapioca
500 gm - Fresh Fish or 1 can of salmon

(If fresh fish is used, cook fish in little water, with little turmeric powder and salt.De bone it.

Coarsely grind

1 cup - Grated coconut
2 - Green chilli
1 inch piece - Ginger
3 flakes - Garlic
1 - Shallot
1/2 tsp - Jeera
1/2 tsp - Turmeric powder
1/2 tsp - Red chilli powder

Seasoning

1 tsp - Mustard
Curry leaves
Coconut oil / Sesame oil

Method

1 ) Peel the skin off the tapioca and diced it into medium size chunks.
2 ) In a pot add the tapioca and add enough water to cover the tapioca. Add a little salt and cook till the tapioca is cooked. Do not over cook . Drain excess water,if any.
3 ) Add the cooked fish to the tapioca and mix in well.

4 )In a blender coarsely grind the ingredients listed. Add to the tapioca and fish.Add salt as required.
5 ) Season with mustard and curry leaves.

This is a wholesome meal in itself. Very filling and satisfying.

Meen Porichathu - Fish Fry (Kerala style)

Simple basic Fish fry recipe

Ingredients

2 - Fish (Any fresh fish cut into desired size pieces)
4 tsp - red chili powder
1/2 tsp - Turmeric powder
Salt as per taste
Oil

Method

Make a thin paste of red chili powder,turmeric powder and salt with little water. Apply to the fish pieces and marinate for 15 minutes.

Heat oil in a pan.....add the fish pieces and fry on both sides till done.

Variation to the marinating paste

To the given above basic ingredients....

1) add 1-tsp pepper powder.This has a peppery flavour.

2) add garlic salt or garlic - ginger paste

3) add garlic,ginger,green chili and curry leave paste

4) add lemon or vinegar

5) roll the pieces on some rawa and fry

6) roll in some rice flour and fry

Unakka Meen fry (Sun dried fish)

These are fish dried in sun with lots of salt as a preservative.
So you have to wash the fish well to take off the excess salt. Clean and wash the fish well 2 times. There is no need to add salt while cooking this type of fish.

Ingredients

Unakka meen (sun dried fish)
2 tsp- red chili powder
1/2 tsp - turmeric powder
Oil

Method

1 ) Make a paste of red chili powder and turmeric powder with little water. Apply on the fish.

2 ) Heat oil in a pan and fry the fish pieces on both sides, till crisp.

Goes well with kanji ( Rice porridge)