PRAWN CURRY

Ingredients

Prawn 250 gm (cleaned)

Onion 2 nos

Tomato 1

Ginger garlic paste 2 tbsp

Garam masala powder 1 tsp

Chilli powder 2 tsp

Cinnamon 1 stick

Cloves 3

Cardamom 3

Coriander leaves for garnish

Salt to taste

Oil 2 tbsp

Preparation

1. Chop onion and tomato finely.

2. Heat oil in a pan, add cinnamon, cloves, cardamon, onion and salt. Saute till onion turns into golden brown.

3. Add tomatoes and fry well.

4. Add prawn, mix well. Sprinkle some water. Cover it and cook for 10 mts.

5. Add garam masala powder and chilli powder. Mix well.

6. Garnish with coriander leaves.

7. Serve it with rice.

FISH MOILEE

Ingredients

Onion 1 diced

Tomato 1 small

Coconut milk 1 cup

Curry leaves 5 leaves

Chopped coriander leaves 3 tbsp

Pepper powder 1/4 tsp

Coriander powder 1/2 tbsp

Green chilli 2 slit in centre

Crushed fenu greek seeds 1/4 tsp

Mustard seeds 1 tbsp

Ginger garlic paste 2 tbsp

Salt to taste

For marinate

Fish (rohu or pomfret or sheela fish) 1/2 kg

Chilli powder 1/2 tbsp

Turmeric powder pinch

Pepper powder 1/2 tbsp

Lemon juice 1/2 tbsp

Salt to taste

Coconut oil

Preparation

1. Marinate fish with the ingredients given for about 15 mts.

2. To a pan, add coconut oil and add fish and fry the marinated fish.

3. To the same oil, add mustard seeds, after it crackle, add ginger garlic paste, curry leaves, green chilli and onion. Fry well.

4. Add tomatoes, crushed fenugreek, coriander powder, pepper powder, salt, fried fish and 1/4 cup coconut milk.

5. Once the tomatoes are cooked well, add remaining coconut milk.

6. After 5 mts, turn off the flame. Garnish with coriander leaves.

7. Serve it with rice.

VARUTHARACHA MEEN(FISH) KULAMBU

Ingredients

Fish 1 kg ( blue tuna or sheela fish or king fish) Marinate fish by adding salt and turmeric powder for 10 to 15 mts

Drumstick 2

Curry leaves 5 leaves

Green chilli 2 slit in centre

Tamarind juice 1/2 cup or Sour mango 3 pieces

Salt to taste

For fry

Grated coconut 1 cup

Pepper corns 1/4 tsp

Curry leaves 10 leaves

Garlic 3 flakes

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, coconut, pepper, curry leaves, garlic, coriander and chilli powder. Fry till the colour of coconut turns into dark brown. Turn off the flame and allow it to cool.

2. Grind the coconut mixture into a fine paste.

3. To a pan, add fish, grinded coconut mixture, drumstick, green chilli, curry leaves, tamarind juice, salt and little amount of water.

4. Cook the fish in medium flame for 15 mts and low flame for 10 mts.

5. Once the fish get cooked, Turn off the flame. Cover it for 3 to 5 mts.

6. Serve it with hot rice.

FISH FRY

Ingredients

Any fish 10 pieces

Chilli powder 1 tbsp

Masala powder 1 tbsp

Pepper powder 1 tbsp

Salt to taste

Oil to fry

Preparation

1. Clean the fish.

2. Mix all the powders and salt.

3. Apply the powder on each fish and keep aside for 30 mts.

4. Heat a pan, add oil and fry the fish till they turns into golden brown.

5. Serve it with rice.

FISH CUTLET

Ingredients

Boneless fish 1

Onion 1

Boiled and mashed potato 1/2 cup

Chilli powder 1 tbsp

Garam masala powder 1 tbsp

Chopped coriander leaves 3 tbsp

Green chilli 1

Curry leaves 5 leaves

Egg 2

Bread crumbs

Salt to taste

Oil for fry

Preparation

1. Make fish into small pieces.

2. Cut onion, green chilli and curry leaves into small pieces.

3. To a bowl, add egg and beat it and keep aside.

4. To another bowl, add fish, onion, curry leaves, coriander leaves, mashed potato, green chilli, red chilli powder, garam masala powder and salt. Mix well.

5. Make small balls of this mixture and dip this in beated egg and then in bread crumbs.

6. Put this in hot oil and fry well.

7. Serve this with tomato sauce.

FISH BIRYANI

Ingredients

Boneless fish 10 pieces

Long grained rice 2 cups

Fried onion 1/2 cup

Green chilli 3

Biryani masala powder 4 tbsp

Turmeric powder 1/4 tbsp

Chilli powder 1 tbsp

Chopped coriander leaves 5 tbsp

Chopped mint leaves 5 tbsp

Aniseeds 1 tbsp

Ginger garlic paste 2 tbsp

Cinnamon 1/2 stick

Lemon juice 2 tbsp

Cloves 3

Cardamom 2

Bay leaf 2

Cumin seeds 1 tbsp

Yogurt 1/4 cup

Salt to taste

Oil 3 tbsp

Preparation

1. Soak rice for about half an hour.

2. To the rice, add salt, cinnamon, aniseeds, cardamom, cloves, bay leaf and cumin seeds.

3. Cook the rice to about 70% and drain excess water.

4. To the fish, add chilli powder, turmeric powder, 2 tbsp biryani masala, lemon juice and salt and keep aside for 30 mts.

5. Heat a pan, add 3 tbsp of oil and fry the fish carefully without breaking.

6. To the same oil, add yogurt, 2 tbsp of biryani masala, mint, coriander leaves, ginger garlic paste, chopped green chillies, lemon juice and half of the fried onion. Mix well.

7. Take small part of this mixture and keep it with fish fry

8. To the remaining mixture, spread the boiled rice and at the top, place the fried fish, masala mixture and fried onion.

9. Cover it with a tight lid and cook for about 15 mts in a medium flame.

10. Turn off the heat and serve hot.

TUNA FISH CURRY

Ingredients

Tuna fish( canned) 1

Onion 1

Tomato 1

Curry leaves 5 leaves

Mustard seeds

Ginger garlic paste 1 tbsp

Masala powder 1tbsp

Red chilli powder 1 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan add oil, mustard seeds, after it crackle add curry leaves and chopped onions.

2. Fry well till it turns into golden brown.

3. Add ginger garlic paste, chopped tomatoes. Fry well.

4. Now add tuna fish, salt, masala powder and red chilli powder.

5. Mix well and turn off the heat.

6. Serve it with rice or chapatis.

FISH KULAMBU

Ingredients

Fish 5 pieces

Coconut half cup

Cumin seeds 1 tsp

Red chilli powder

Green chilli 2

Garlic 1 clove

Drumstick 1

Curryleaves 5 leaves

Turmeric powder half tsp

Salt to taste

Pepper powder half tsp

Preparation

1.Clean the fish.

2.Blend coconut, cumin seeds, red chilli powder, turmeric powder and garlic into a fine paste.

3.To a pan add fish, blended mixture, green chillies, curry leaves and drumstick. Add water, pepper and salt.

4.Cook till the fish and drumstick are cooked.

5.Serve it with hot rice.