Pomfret Fish Fry

Ingredients

Pomfret Fish -1
Pepper Powder - 1tsp
Turmeric Powder-1/2 tsp
Chilly Powder-1/2 tbsp
garam Masala- 1/4 tsp
Vinegar -2 tbsp
Salt -as required
Oil -as required

How To Prepare?

Clean the fish . Marinate the fish with pepper powder,Turmeric Powder,Chilly Powder, garam masala,Vinegar and Salt for 15 minutes. Heat the oil in a frying pan and fry the fish until the fish gets cooked.

 

Kerala style Fish Fry (Mathi varuthathu)

Ingredients

1. Fish - 500 gms
2. Pepper powder- 1tbsp
3. Chilly Powder- 1/2 tbsp
4. Turmeric Powder -1/2 tbsp
5. Fenugreek Powder- 1/2 tsp
6. Vinegar-2 tsp
7. Curry Leaves -2 sprig
8. Salt - as req
9. Oil -as req
10. Onion - 1/2 chopped

How to Prepare?

Clean the fish and slice the fish depend up on your shape. Prepare a paste out of pepper powder, chilly powder, turmeric powder, fenugreek powder, vinegar and salt. Marinate the sliced fish with this paste for 15 minutes. Heat oil in a frying pan add one sprig of curry leaves and fry the fish in medium flame. Once done sauté one sprig of curry leaves and onions for one or two minutes  and add on the top of the fish.   

Meen Vazhayillayil Pollichathu

Ingredients

a)Fish Fry

1. Fish - 1big size
2. Lemon Juice- 4tbsp
3. Salt- as required
4. Pepper Powder- 1/2 tsp
5. Turmeric Powder-1/2 tsp
6. Chilly Powder- 1tbsp

b)For Gravy

1. Green chilly- 1tsp
2. Ginger - 2 Tbsp(chopped)
3. Garlic - 3 Tbsp (chopped)
4. Shallots - 8-10 (chopped)
5. Curry Leaves - 2 spring
6. Chilly Powder-2 tbsp
7. Coriander Powder-1/4 tsp
8. Fenugreek Powder-1/2 tsp
9. Garam masala Powder-1/4 tsp
10. Turmeric Powder -1/4 tsp
11. Coconut Milk (thick)-1/2 cup
12. Tomato -1
13. Coconut Oil -As required
14. Large Banana Leaf - as required
15. Salt- as required

How to Prepare?

Here we have three parts, first shallow fry the fish, preparing gravy and second cook the rest part of the fish in banana leaf. Clean the Fish and marinate it with lemon juice and salt for 5 minutes. Heat oil in a frying pan and marinate fish with pepper powder, turmeric powder, salt, chilly powder and fenugreek powder. Keep it 5- 10 minutes. Shallow fry the fish in oil.

Pour oil in a wide pan or chatti and add curry leaves, garlic, ginger, green chilly and sauté it for 10 minutes then add shallots until it turns golden brown. Once shallots turn golden brown add thick paste of chilly powder, coriander powder, turmeric powder sauté it until it's raw smell goes. Next add tomato and let it cook till it get translucent. In a low flame add Coconut milk and cook it till the gravy thickens. Finally add garam masala and roasted fenugreek powder and mix well with the gravy and switch off the flame.

Next take washed banana leaf and make it soft by placing in low flame or dipping in hot water for 20-30 seconds. Place the banana leaf in an even surface and make sure that both side of fish is marinated with thick gravy. Wrap, fold and tie the leaves to ensure that there is no gaps or leaks. Place the package in a low heat pan and cook each side for 15 -30 minutes. Sprinkle water occasionally in pan so that leaf won't get burned. Let it cool and it's ready to serve with Rice, chappathi, Appam.

Easy Prawn Garlic Roast

Ingredients

• Prawn-25og
• Egg-1
• Aginomotto-1pinch
• Sugar-1 tsp
• Garlic-2 tbsp
• Tomato sauce-2tbsp
• Pepper-2 tsp
• Oil-as reqd
• Cornflour-as reqd

How to prepare?

Marinate prawns with egg,aginomotto,sugar,salt,pepper(1tsp) & cornflour then keep it for 1/2 hr. Next fry the marinated prawns in oil & keep it aside( keep the remaining liquid for gravy). Pour oil in a pan & saute garlic paste to this add tomato sauce, marinated liquid , 1/4 cup water & pepper powder. Allow it to boil in low flame & stir well till gravy becomes thick. This taste good with chappathi & rice. Its really yummy......& easy to prepare.

Pepper Fish Mappas

Ingredients

• Fish-5 big pieces
• Oil- as reqd
• Shallots-7 nos
• Greenchillies-6 nos
• Ginger-1 big pieces
• Garlic-8 nos
• Coconut milk-1st & 2nd
• Coriander powder-1tbsp
• Curry leaves-1 sprig
• Tomato-3
• Turmeric powder-1/2 tsp
• Coriander leaves-as reqd
• Cardamom powder-1/2 tsp
• Vineger-1 tbsp
• Chilli powder-1/4 tsp
• Pepper powder-1 tbsp
• Salt- as reqd
• Garam masala-1/4tsp

How to prepare?

 

Clean the fish & cut it into pieces according to ones wish. Prepare a mix for shallow fish fry with a pinch of turmeric powder,1/4th tbsp of chilly powder & keep it for 1/2hr, then shallow fry it in oil.

Next heat oil in a pan or chatti & saute the shallots,green chillies,ginger,garlic,curry leaves,till it becomes soft add tomato. When tomato turns pulpy add coriander powder,pepper powder,turmeric powder,saute till its raw smell vanish. To this add coconut milk(2nd),vinegar,cardamom,garam masala & salt let the gravy boil for 15mins. Next put the shallow fried fish to this gravy & cook the fish in low flame. Lastly add the coconut milk(1st) just before the flame off. Now garnish with coriander leaves & tomato .

Kannava Roast (Squid Roast)

Ingredients

• Squid-1/2 kg
• Onion-1 nos.
• Garlic-5 nos
• Ginger-1 big piece
• Tomato-1
• Green chilly-3 chopped
• Chilly powder-1 tbsp
• Coriander powder-1/2 tbsp
• Pepper powder-1tbsp
• Curry leaves-2sprig
• Coconut milk-1/2 cup
• Salt- as reqd
• Oil-as reqd
• Garam masala-1 tbsp
• Turmeric powder-1 tsp

How to prepare?
 

Clean the squid & cut it into small cube pieces,to this add turmeric powder,salt and cook in cooker. Heat oil in a pan add curry leaves,ginger, garlic,onion,greenchilly & saute well it it turns light brown colour. Then to this add chilly powder,coriander powder,pepper powder, & saute well when it turns dry add tomato & saute well till it turns dark brown & pulpy. Next add 1/4 glass water & coconut milk,when it start boiling add squid,garam masala & cook it in low flame till water dries up.

Crab Curry

Ingredients

1. Crab meat-4 leg pieces
2. Oil-as reqd
3. Mustard seeds-1/2teaspoon
4. Curry leaves-as reqd
5. Big onion-1/2
6. Ginger-1 tbsp(chopped)
7. Garlic-1tbsp(chopped)
8. Garam masala-1/2 tbsp
9. Chilly powder-1/2 tbsp
10. Coriander powder-1tbsp
11. Turmeric powder-1/4tsp
12. Tomato-1(chopped)
13. Coconut milk-1 glass
14. Coriander leaves-as reqd
15. Salt-as reqd
16. Pepper powder-1 1/2tbsp
17. water

How to prepare?

 

Clean the crab pieces & allow it cook in water with1/2 tbsp of pepper powder & salt for 15 minutes. Heat oil in a pan & add mustard seeds. After it splutters add curry leaves, big onion, garlic & ginger saute it well till it turns light brown. Then add all the powders & saute well till it turns to dark brown . To this add coconut milk and tomato, allow it to boil. When it starts boiling add cooked crab, let it cook for another 15 minutes. Before taking out from the flame add coriander leaves and salt according to taste. Then decorate with cucumber.

• For more spicy add pepper powder.

Meen Pollichathu

 

 

Ingredients for fish fry

1. Fish- full size fish or neatly cut 6 pieces
2. Chilly powder-1tbsp
3. Coriander powder-1/2tsp
4. Garam masala-1tsp
5. Turmeric powder-1/4tsp
6. Pepper powder-1tbsp
7. Garlic paste-1tbsp
8. Ginger paste-1tbsp
9. Lime juice-2tbsp
10. Salt-as reqd
11. Oil-as reqd

Ingredients for Gravy

1. Garlic-5-6 pods (Chopped)
2. Ginger-1 big piece (Chopped)
3. Big onion-1no. (Chopped)
4. Chilly powder-11/2 tbsp
5. Coriander powder-1/2 tbsp
6. Turmeric powder-1/4tbsp
7. Curry leaves - as reqd
8. Tomato - 2nos.
9. Coconut milk (diluted) - 11/2 glass
10. Coconut milk (concentrated)- 1/2 glass
11. Salt - as reqd
12. Oil - as reqd

How to fry the fish?

Mix the ingredients mentioned1 to 10 in oil to form a fine paste. Marinate the cleaned fish for 1 hour. Fry/Barbecue the fish until it turns light brown.

How to prepare the gravy?

Heat the oil in a pan. Add ginger, garlic and onion and saute it well until it turns light brown. Now add chilly powder, coriander powder and turmeric powder and saute it well till it turns dark brown. Pour the diluted coconut milk. Allow it to become thick in low flame. Now add sliced tomato and curry leaves along with the fried fish. Allow it to cook for 20 minutes and then add the concentrated coconut milk. Let it cook more another 5 minutes before it can be served.