|Alleppey Fish curry Recipe
Ingredients; 1 lb. King Fish (You can also use Vanjiram or Neyymeen or Seer Fish) 5 Green Chillies , cut into slit 1 " piece of Ginger, minced 2 to 3 cloves Garlic , minced 1 large Onion , finely chopped 5 Shallots, finely chopped 1 cup Raw Mango , cut into 1" cubes 2 medium sized Tomatoes 2 cups of Coconut Milk 1 tsp mustard seeds 2 - 3 tbsp Kashmiri Chilli Powder ( you can adjust the spice level according to your taste) 1 tsp Turmeric Powder 2 tbsp Coconut Oil ( Coconut oil is preferable ) a pinch of Fenugreek Powder 4 -5 curry leaves Salt, to taste
1.Wash and cut the fish into pieces.
2.In a non stick skillet, heat 2 tbsp coconut oil, add the mustard seeds, when it starts to sputter, add onions, shallots, curry leaves, chillies, garlic and ginger and sautee till the onions turn translucent. Mash the onions with a long spoon.
3.Next add turmeric powder, kashmiri chilli powder, salt, fenugreek powder and fry for a minute. Next add chopped tomatoes and cook for another minute.
4.Then add the raw mango pieces with 2 cups of water and bring to a boil until the gravy reaches a semi consistent texture.
5.Add the fish pieces and cook for another 5 minutes until the gravy becomes thick.
6.Add coconut milk and let simmer in low flame for another 5 minutes. Check salt and spice levels and adjust accordingly.
7.Serve with hot rice OR Kappa Vevichathu. Excellent for Dosa as well.
Ingredients: 2 medium sized tapioca 1/2 cup grated coconut 2 cloves garlic 1/2 tsp cumin seeds 1/2 tsp turmeric powder 3-4 green chillies 1 sprig curry leaves salt Preparation:
Peel the skin of the tapioca, cut into small pieces and wash well. Cook the tapioca pieces adding enough water. Drain the water and keep aside. Grind coarsely grated coconut, garlic cloves, green chillies, cumin seeds, turmeric powder and curry leaves. Transfer the cooked tapioca into a pan and mash it with a wooden spoon. Add the ground mixture and salt to this and mix well. Cook in low flame for 5 minutes and serve with fish curry...
This is a specialty dish from the district of Alleppey in Kerala.
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
1 small cinnamon stick
10 fresh curry leaves (see note 1)
1 large brown onion, finely chopped
6 garlic cloves, finely chopped
6cm piece fresh ginger, peeled, grated
1 long red chilli, finely chopped
1/4 cup chopped washed fresh coriander root and stem
1 1/2 tablespoons ground turmeric
1 1/2 tablespoons garam masala
1 teaspoon sea salt
1 tablespoon tamarind purée
1 tablespoon tomato paste
2 x 270ml cans light coconut cream
1.2 kg ling fillets, cut into 4cm cubes (see note 2)
1 tablespoon lemon juice
2 tablespoons chopped fresh coriander leaves
Steamed basmati rice and mango chutney, to serve
Thai Pumpkin and Seafood Curry
Salmon Fish Curry
Directions 1.Clean and wash the fish slices.Marinate it in salt,pepper and lime juice.
Crab Curry Recipe
1.1500 gr Crab
2.300 ml coconut milk
3.3 bay leaves orange
4.1 stalk lemongrass, take the whites, crushed
5.250 ml chicken broth
6.500 ml oil for
Grind finely materials below:
•6 pcs red onion
•3 cloves garlic
•10 pcs red chilli
•3 cm ginger
•4 pcs roasted hazelnut
•1 ½ tsp coriander
•2 tsp sugar
•salt and pepper
1.Clean and wash crabs and cut in half.
2.Heat cooking oil and fry the crab for a while until its color changed.
•Beware oil not to spills (better dry the crabs first before being fried)
3.Remove the crabs fried and put aside.
4.Take about two tablespoons of remaining cooking oil
5.Saute ground spices until fragrant.
6.Put the crab, coconut milk, broth, lemongrass, lime leaves in.
7.Cook until sauce thickens
8.Taste the marinade before being removed
9.Lift it and done
Mild Spiced Prawns Curry.
3 tbsp oil
1 inch ginger chopped
7 to 8 garlic cloves
1 t/s turmeric
1 tbsp red chili powder
3 green chilies slit vertically Or finely chopped
1 onion medium sized chopped finely
1 tomato medium sized chopped finely
16 to 18 curryleaves
1 cup coconut water
2 cups water Or more as consistency required
2 cups thick coconut milk
1 cup thin coconut milk
1.5 tbsp cumin seed
few coriander leaves
1/2 tbsp sugar
salt as per taste
1.Clean the prawns remove the black thread.
Make a paste of garlic-ginger.
Marinate prawns in ginger-garlic paste along with salt and turmeric.
Marinate for 15 to 20 mins.
2.Take a big wok Or vessel add oil.
Add cumin seeds along with 6 to 7 curry leaves, sugar and green chilies.
3.Now add chopped onion. Saute until onion changes color. Add red chili powder.
4.Add chopped tomatoes. Saute tomatoes until they are tender.
5.It's time to add marinated prawns along with ginger-garlic paste.
Stir gently as prawns might break.
6.Allow to cook for another 2 mins. Now add the coconut water.
7.Let this cook for another 2 to 3 mins on medium speed.
8.Finally add rest of curry leaves, few coriander leaves and salt for seasoning.
Cook until curry starts bubbling and boiling.
9.Garnish with rest of coriander leaves. Serve hot with bread Or rice.
Prawns Curry South Indian Style.
25 Pepper corn
1 tbsp Cumin seeds
2 tbsp Coriander seeds
1/2 Fresh Coconut Grated
10 to 12 Garlic cloves
5 Kashmiri Red Chilies
2 Onion (1 onion for paste the other onion for tadka)
Few Coriander leaves
25 to 30 Curry leaves
2 tbsp Mustard Seeds
4 tbsp Oil
1 tbsp Ginger Garlic Paste
Salt as per taste
Wash the prawns and remove the spine of prawns with the help of knife. Sprinkle some salt on the cleaned prawns and keep them aside.
Take a pan and roast pepper corn, coriander seeds, kashmiri chilies,cumin seeds on low flame for 3 to 4 mins.
Combine the roasted spice along with 1 chopped onion, garlic cloves, fresh grated coconut. Grind them into a processor until thick paste is formed. Don’t add water.
Chop tomatoes, onion, coriander leaves
Take a big wok or vessel add oil. Keep the gas flame on medium mode. Once oil is hot add mustard seeds.
Once they crackling add chopped onion, 10 to 12 curry leaves. Saute them for about 3 to 4 mins on low flame until onion color changes to soft brown
Now add prawns to it. Let this cook for 2 mins
Add ginger-garlic paste along with our thick coconut masala. Stir all of them for a minute. It’s time to add tomatoes with few coriander leaves.
Add little water if required. Ideally this curry is thick and not thin. So make it as per the consistency required.
For seasoning add salt to it. Sprinkle the rest of curry leaves in the curry now. Cook the curry for about 10 mins Or until prawns cook.
Your Prawns Curry South Indian Style is ready. Serve hot with steamed rice or Pav
Garnish curry with few coriander and curry leaves
Adding curry leaves later in the curry gives a great flavor to this curry.
You could make similar curry with meat, chicken or any other fish.
Always remove the black thread from the spine of prawns. Otherwise it will give you digestion problems.
Bengali Yogurt Fish Curry.
Onion-2 chopped finely
Tomato -3 pureed
Chilli powder-1 tsp
Coriander powder / Malli podi-2 tsp
Green chilli-1 slitted
Ginger Garlic Paste-1 tblspn
Salt to taste
Coriander leaves-for garnishing
Heat oil in a kadai,Add in onions and cook till golden brown.
Add in ginger garlic paste and cook for 1 min.
Add in chilli and coriander powder and mix well.
Throw in the green chilli and tomato puree and cook till oil separates.
Pour in curd and mix well.Pour in a cup of water and bring that to boil.
Add in the fish pieces and simmer for 5 min.
Garnish with coriander leaves and serve hot with rice.