Meen Peera / Anchovy Coconut Dry Curry

It is a typical kerala special recipe.I got this recipe from my mother in law. She makes it when we went to kerala last time and it is my hubby's favourite recipe. 

Ingredients :

1. Anchovy cleaned washed  - 500 grams
2. Grated Coconut - 1 1/4 Cup  
3. Ginger - 1  tbsp chopped
4. Garlic - 1 tbsp chopped
5. Coriander Powder- 1/2 tsp
6. Chilly Powder- 1/2 tsp
7. Green Chillies- 3 nos slitted
8. Mustard Seeds -1/4 tsp
9. Red Chilly Whole- 2 Nos
10. Oil as required
11. Salt as reqired
12. Curry Leaves as required
13. Gambooge- 2 Nos

How to Cook :

1. Grind the coconut , coriander powder, chilly powder ,garlic and ginger in a mixie for a round.Keep this aside.
2. Soak the kodampuli /Gambooge in luke warm water.
3. Add oil to the pan , splutter mustard seeds and add the whole red chilly .
4. Now add the grinded mixture with 1/2 Cup water , slitted green chilly,salt ,curry leaves and the gambooge along with the soaked  (1/4 cup) water.Bring to boil.
5. Add the anchovy fish to it , close the pan and cook in low flame . In between make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish pieces .
6. Cook for around 5 minutes so that  the fish should get cooked . Open the pan and cook in low flame so that the gravy should be thicken and all the water you have added should get dried.
7. Serve Hot  with rice !!!

Amma Fish Curry

My Mother in law  made this fish curry with Catla Fish.

Ingredients

1. Fish - 1 kg
2. Mustard Seeds- 1/4 tsp
3. Chilly Powder- 4 tsp
4. Turmeric Powder- 1/2 tsp
5. Coriander Powder- 1 tbsp
6. Fenugreek Seeds- a pinch
7. Green Chilly - 2 No
8. Ginger- 1 piece
9. Garlic- 8 pods
10. Curry Leaves
11. Kodam Puli -4 or  5 pieces
12. Oil - as required

How to Cook

1. Wash kodam puli well . Soak in 1/4 cup water and keep it aside for half an hour.
2. Grind the ginger , garlic, curry leaves just once in a mixie.
3. Heat oil in a pan , add mustard seeds and fenugreek seeds and let the mustard splutter.
4. Add the grinded mixture, saute for 3 minutes.
5. Add the masalas and saute for 3 minutes.
6. Add enough water.
7. Add the Kodam puli water with required salt , green chilly , curry leaves ,turmeric powder.  Bring to boil.
8. When the water starts to boil ,add the fish pieces . Close the pan and cook till the fish is done.( approximately cook for 20 minutes).In between make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish  pieces 
9. The gravy will start to thicken.
10. Garnish with curry leaves
11. Pour 1 tsp oil and curryleaves over the gravy  ,serve hot with rice.

Bengali Fish curry in coconut gravy

The bengali fish Hilsa  is cooked in coconut gravy  in kerala style.

Ingredients: 

1. Fish  - 1/2 kg
2. Coconut- 1 Cup
3. Green Chilly- 2 No
4. Ginger  paste - 2 tbsp
5. Garlic paste - 1 tbsp
6. Turmeric Powder- 1/2 tsp
7. Chilly Powder-1 1/2 tsp
8. Coriander Powder- 2 tsp
9. Fenugreek Seed- 1/4 tsp
10. Curry Leaves - 15 leaves or more
11. Oil - 2tsp
12. Kudampuli (Gambooge) or Raw Mango- as required

How to Cook:

1. 1. Grind the coconut with coriander powder to a very fine paste and keep this aside.
2. Soak the gamboose with 1/4 cup water.
3.  Apply 1 tsp  oil and when oil is hot enough fry fenugreek lightly .
4.  Add the ginger garlic paste and cook for sometime, till the raw smell is gone.
5.  Lower the flame, add the chilly powder, curryleaves  , green chilly and saute till raw sell is gone .
6.  As soon as the raw smell is gone , add the soaked gamboose along with its water , turmeric powder , water (  1 and 1/2 Cups ) and bring to boil.
7.  When it start to boil , add the fish pieces , curry leaves and close the pan . Cook in low flame . (Make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish  pieces ).
8.  Again close the pan and cook for 15 to 20  minutes.
9.  After 20 minutes make sure the gravy start to thicken .
10. When it start to thicken , add the grinded coconut paste.
11. Again let it boil.
12. When it boil , add oil and curry leaves and off the flame.

NOTE : Instead of kodampuli we can also add  raw mangoes.
IF you want you can marinate the fish pieces with little turmeric and chilly powder for half an hour.Then use the marinated pieces for cooking.

Chilly Fish Roast

Ingredients:

1. Bonesless fish pieces- 8 pieces
2. Onions - 2 Nos ( one cut into square pieces and one cut lengthwise for frying )
3. Capsicum- 1/2 of a capsicum cut into square pieces
4. Ginger cut into cubes - 1 tbsp
5. Garlic pods cut into cubes- 1 tsp
6. Green Chilly chopped- 1 No
7. Garam Masala- 1 tbsp
8. Tomato pureed- 1 No
9. Oil - 2 tbsp and oil for frying
10. Kashmiri Chilly - 1 tsp

For marination

1. Turmeric Powder- 1/2 tsp
2. Ginger Garlic paste- 1 tbsp
3. Chilly powder- 1 tsp
4. Vinegar- 1 tsp
5. Cornflour- 1 tbsp
6. Salt as required.

How to Cook

1. Marinate the fish with the required ingredients as mentioned above. Keep aside for half and hour.
2. Fry the fish pieces till it is almost done.
3. Add oil to the pan and fry the onions , keep this aside.
4. Heat the pan , add 1 tbsp oil , when it is hot , add the onions , ginger pieces, garlic pieces , green chilly chopped and saute the onions  till it is brown in colour.
5. Add capsicum and fry the capsicum
6. Add the garam masala and kashmiri chilly powder , fry it for 2 minutes.
7. Add the tomato puree and cook it till the oil start to leave the side of the pan.
8. Add the fried fish pieces with 1/4 cup water and close the pan . 
9. Cook till the gravy start to thicken.
10. Add salt if required.
11. Garnish with curry leaves and fried onions.

Simple Karimeen (Pearl Spot) Fry ( Karimeen Pollichathu)

Ingredients

1. Fish - 1 Karimeen (Pearl Spot Fish )
2. Salt - as needed
3. Turmeric Powder- 1/4 tsp
4. Pepper Powder- 1/2   tsp
5. Chilly Powder- 1  tsp
6. Coriander Powder- 1 1/2tsp
7. Ginger Paste - 3 tsp
8. Garlic Paste-2 tsp
9. Curry Leaves  , tomato pieces , onion pieces- Garnishing
10. Oil - as needed for deep frying

How to Cook :

1. Clean fish pieces well. Make fine slits on both sides of the fish  and marinate the fish pieces in salt alone for 5 minutes.
2. Slightly roast  Coriander Powder in oil for 1/2 minute. ( Till the raw smell is gone ).
3. Mix the  ,turmeric powder, chilly powder, pepper powder  and roasted coriander powder with very little lime drops to form a paste   and marinate the fish pieces in this . 
4. Marinate the fish pieces with ginger garlic paste and make sure this goes well into the slits made on th fish.Keep this for half n hour
5. Take plantain leaf cut into rectangular shape . Gently heat both sides of the plantain leaf on open flame.
6. Take a nonstick pan , Pour little oil over it.
7. Place the plantain leaf on the nonstick pan.
8.  Keep the marinated  fish on it . Fold the leaf such as to cover the fish . Cook each side  for 10 minutes on low flame.
9. Serve Hot !

FISH FRY

Ingredients :

1. Fish - 1/2 kg
2. Salt - as needed
3. Turmeric Powder- 1/2 tsp
4. Pepper Powder- 1/2   tsp
5. Chilly Powder- 1 1/2 tsp
6. Coriander Powder- 1 1/2 tsp
7. Ginger Paste - 2 tsp
8. Garlic Paste-1 tsp
9. Curry Leaves - Garnishing
10. Lime drops - as needed 
11. Oil - as needed for deep frying

How to Cook

1. Clean fish pieces well and marinate the fish pieces in salt alone for 5 minutes.
2. Slightly roast  Coriander Powder in oil for 1/2 minute. ( Till the raw smell is gone ).
3. Mix the  ginger garlic paste ,turmeric powder, chilly powder, pepper powder  and roasted coriander powder with very Lime drops to form a paste   and marinate the fish pieces in this . Keep this for half n hour.
4. Take a vessel for deep frying and pour oil.Wait for 2 minutes.
5. When oil is hot , pour each piece and deep fry each piece and Serve Hot !!

Note : You can also opt to fry the fish in nonstick pan. This way you can reduce the oil used to fry the fish.
Place a flat pan and pour  1/2 tsp oil on it . Fry each side of the fish for 5 minutes.
If you feel the fish is sticking to the pan , pour more oil.

Fish Curry with Coconut Gravy. (Thenga aracha Meen curry))

I got this recipe from my mother-in -law. She cooks excellent kerala style fish curry.

Ingredients: 

1. Fish  - 1/2 kg
2. Coconut- 1 Cup
3. Green Chilly- 3 No
4. Ginger  paste - 2 tbsp
5. Garlic paste - 1 tbsp
6. Turmeric Powder- 1/2 tsp
7. Chilly Powder-1 1/2 tsp
8. Coriander Powder- 2 tsp
9. Fenugreek Seed- 1/4 tsp
10. Curry Leaves - 15 leaves or more
11. Oil - 2tsp
12. Kudampuli (Gambooge) or Raw Mango

How to Cook:

1. Grind the coconut with coriander leaves to a very fine paste and keep this aside.

2. Apply 1 tsp  oil and when oil is hot enough fry fenugreek lightly .

3. Add the ginger garlic paste and cook for sometime, till the raw smell is gone.

4. Lower the flame, add the chilly powder and saute till raw smell is gone .

5. As soon as the raw smell is gone , add the grinded coconut-coriander paste  prepared in step 1,turmeric powder , kudampuli , salt , water ( 2 Cups ) and bring to boil.

6. When it start to boil , add the fish pieces , curry leaves and close the pan . Cook in low flame  and it start to boil . (Make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish  pieces ).

7. Again close the pan and cook for 10 minutes.

8. After 10 minutes make sure the gravy start to thicken . Add oil and curry leaves and off the flame.

NOTE : Instead of kodampuli we can also add  raw mangoes.

Fish Curry

Ingredients

1. Fish - 1/2 kg
2. Mustard Seeds- 1/4 tsp
3. Chilly Powder- 2 tsp
4. Turmeric Powder- 1/4 tsp
5. Coriander Powder- 1 tbsp
6. Pepper Powder- 1 tsp
7. Green Chilly - 2 No
8. Ginger- 1 piece
9. Garlic- 8 pods
10. Curry Leaves
11. Kodam Puli - 3 pieces
12. Oil - as required

How to Cook

1. Wash kodam puli well . Soak in 1/4 cup water and keep it aside for half an hour.
2. Grind the ginger , garlic, curry leaves just once in a mixie.
3. Heat oil in a pan , splutter mustard seeds.
4. Add the grinded mixture, green chilly and saute for 3 minutes.
5. Add the masalas and saute for 3 minutes.
6. Add the Kodam puli water with required salt and water.  Bring to boil.
7. When the water starts to boil ,add the fish pieces . Close the pan and cook till the fish is done.
8. Ganish with curry leaves and serve hot with rice.