MM. RICHARDSON


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
Directions

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.

Kappa Vevichathu

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.

Fish Curry

INGREDIENTS:
    2 tablespoons Alfa One rice bran oil
    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





Directions
    Directions 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.

    Kappa Vevichathu

    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...


Thai Pumpkin and Seafood Curry


Ingredients Serves 2

•400ml Coconut Cream (CC Milk for those on a diet) •3 tablespoons yellow (or red) Thai Curry Paste •350ml Fish Stock (Fish Stock Cubes are cheaper) •3 tablespoons Fish Sauce •2 tablespoons Caster Sugar •3 Lemongrass stalks, cut into thirds and bruised •½ teaspoon Turmeric •1kg Pumpkin, peeled and cut into large bite sized chunks •500g Fish (any type) •400g peeled raw Prawns (cheap bags in the frozen section at Coles) •3-4 small bunches of Bok Choy, roughly chopped •1 bunch Coriander, chopped •Juice of ½-1 lime, to taste •2 cups Basmati Rice




Directions
1.Begin cooking the rice (it doesn’t need to still be hot at serving time)

2.In a large pot, combine curry paste and small amount of coconut cream and fry to release aroma, whisk with wooden spoon until frothy.

3.Add rest of CC cream, fish stock, fish sauce, lemongrass, sugar, and turmeric. Bring to boil.

4.Add pumpkin to pot and cook at a fast simmer with the lid on, until tender.

5.Add seafood to pot and boil for 3-4 minutes.

6.Add bok choy and lime juice, and boil until bok choy is wilted. Pumpkin should now have made the soup thick and creamy.

7.To serve, place a ladel full of rice in the bottom of each deep bowl, then add a generous amount of soup and sprinkle coriander on top.



Salmon Fish Curry
 
INGREDIENTS:
Indian Salmon Fish Slice 500gms Salt and pepper to taste Lime Juice 2 tsp Oil for deep frying Mustard seeds 1 tsp Curry leaves 7-8 leaves Onion sliced 1 large Ginger-Garlic Paste 2 tsp Grated Coconut 1 cup Tamarind Extract half cup Turmeric Powder 1/2 tsp Red Chilli Powder 1 tsp Coriander Powder 2 tsp Cumin Powder 1 tsp Garam Masala Powder 1 tsp





Directions

1.Clean and wash the fish slices.Marinate it in salt,pepper and lime juice.

2.Heat oil in a pan and lightly fry the fish for 2-3 minutes.
Take out of the oil and keep it on a kitchen towel to remove the excess oil.

3.Now in the same pan heat 2 tsp of oil.Add mustard seeds, curry leaves and saute till the seeds start crackling.
Now add sliced onion and fry till translucent.To this add ginger -garlic paste and mix well for 2 minutes.
Add grated coconut stir for 2 - 3 minutes.

4.Add all the ground spices viz. red-chilli powder,turmeric powder,coriander powder and cumin powder.
Mix well.Now add the tamarind extract and stir well.

5.Add 2 cups of water and bring it to boil.Slide down the fried fish and lower the flame.
Cover and cook the fish for 2-3 minutes.

6.At last add the garam masala and adjust the seasoning.
Serve it hot with boiled rice.






Crab Curry Recipe 
INGREDIENTS:

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

Directions:

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.

INGREDIENTS:

    500 gms prawns
    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

Directions

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.
INGREDIENTS:

    30 Medium Sized Prawns
    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)
    1 Tomato
    Few Coriander leaves
    25 to 30 Curry leaves
    2 tbsp Mustard Seeds
    4 tbsp Oil
    1 tbsp Ginger Garlic Paste
    Salt as per taste

    nutmeg

Directions

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

Tip:
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.
INGREDIENTS:

    Fish – 500 gms cubed (Any white fleshed fish)
    Onion-2 chopped finely
    Tomato -3 pureed
    Curd-3 tblspn
    Chilli powder-1 tsp
    Coriander powder / Malli podi-2 tsp
    Green chilli-1 slitted
    Ginger Garlic Paste-1 tblspn
    Salt to taste
    Oil-4 tblspn
    Coriander leaves-for garnishing


    nutmeg

Directions

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.