Kerala Prawns Biriyani(Malabar Style)

IMG_3481

Ingredients:

Biriyani rice – 5 cup
Prawns – 1 kg
Onion – 5 cup (thinly sliced)
Ginger garlic paste – 5 tbsp
Green chilli -11(crushed)
Turmeric powder – 1/2 tsp+1/4 tsp
Chilli powder – 2 tsp + 1 tsp
Garam masala powder – 2 tsp
Pepper powder – 1/2 tsp Continue reading →

Fish Curry

Fish curry

Ingredients:

Fish – 1/2 kg
Onion – 1
Tomato – 1 small
Ginger – 1 small piece (chopped)
Green chillies – 3 (slice vertically)
Chilli powder – 1 1/2 tsp
Kasmiri Chilli powder – 1/4 to 1/2 tsp (optional)
Turmeric powder – 1/4 tsp
Tamarind soaked in water – 1 gooseberry size ball
Salt – As needed
Curry Leaves – few
Coconut oil – 2 tsp

Preparation:

  • Clean and cut the fish.
  • Grind onion and tomato with chilli powder and turmeric powder.
  • In a clay pot add the ground onion paste  with tamarind water ,greenchillies,curry leaves  and chopped ginger .
  • Boil this for few minutes and add the fish pieces .
  • Let it  cook in the low flame for 15 minute.
  • Once the gravy become  thick  switch off the flame.
  • Add curry leaves and coconut oil on top the curry and close lid for few minutes .
  • serve  fish curry  with rice, chapati etc…
 
Fish Curry
Print
Ingredients
  1. Fish – 1/2 kg
  2. Onion – 1
  3. Tomato – 1 small
  4. Ginger – i small piece (chopped)
  5. Green chillies – 3 (slice vertically)
  6. Chilli powder – 1 1/2 tsp
  7. Kasmiri Chilli powder – 1/4 to 1/2 tsp (optional)
  8. Turmeric powder – 1/4 tsp
  9. Tamarind soaked in water – 1 gooseberry size ball
  10. Salt – As needed
  11. Curry Leaves – few
  12. Coconut oil – 2 tsp
Instructions
  1. Clean and cut the fish.
  2. Grind onion and tomato with chilli powder and turmeric powder.
  3. In a clay pot add the ground onion paste with tamarind water ,greenchillies,curry leaves and chopped ginger .
  4. Boil this for few minutes and add the fish pieces .
  5. Let it cook in the low flame for 15 minute.
  6. Once the gravy become thick switch off the flame.
  7. Add curry leaves and coconut oil on top the curry and close lid for few minutes .
  8. serve fish curry with rice, chapati etc…
A Spoon With Love http://www.aspoonwithlove.com/

Mathi Achar / Saradine Pickle

mathi

Ingredients:

Mathi – 1/2 kg (small mathi)
Ginger chopped – 3 tbsp
Garlic chopped – 3 tbsp
Green chillies chopped – 2 tbsp
Chilli powder – 1 1/2  tsp
Kashmiri chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Curry leaves – handful
Gingelly oil – 1/2 cup (you could add more oil if needed)
Vinegar – 2 tbsp (Or as required)
Oil – For frying fish
Salt – As needed

Method:

  • Clean and cut the fish into 2 or 3 pieces.
  • Marinate fish  with chilli powder,turmeric powder and salt.
  • Fry them until they are crisp and keep aside.
  • Heat gingelly oil in a kadai.
  • And add the chopped ginger,garlic,green chillies and curry leaves and saute until a nice aroma comes out from it.
  • Add the kashmiri chilli powder into it and mix well.
  • Now add the fried fish and mix well.
  • Add the vinegar,salt  and saute well.
  • Cook for 4- 5 minute ad turn off the flame.
  • Mathi achar is ready to serve.
 
Mathi Achar/Saradine Pickle
Print
Ingredients
  1. Mathi – 1/2 kg (small mathi)
  2. Ginger chopped – 3 tbsp
  3. Garlic chopped – 3 tbsp
  4. Green chillies chopped – 2 tbsp
  5. Chilli powder – 1 1/2 tsp
  6. Kashmiri chilli powder – 1 tsp
  7. Turmeric powder – 1/4 tsp
  8. Curry leaves – handful
  9. Gingelly oil – 1/2 cup (you could add more oil if needed)
  10. Vinegar – 2 tbsp (Or as required)
  11. Oil – For frying fish
  12. Salt – As needed
Instructions
  1. Clean and cut the fish into 2 or 3 pieces.
  2. Marinate fish with chilli powder,turmeric powder and salt.
  3. Fry them until they are crisp and keep aside.
  4. Heat gingelly oil in a kadai.
  5. And add the chopped ginger,garlic,green chillies and curry leaves and saute until a nice aroma comes out from it.
  6. Add the kashmiri chilli powder into it and mix well.
  7. Now add the fried fish and mix well.
  8. Add the vinegar,salt and saute well.
  9. Cook for 4- 5 minute ad turn off the flame.
  10. Mathi achar is ready to serve.
A Spoon With Love http://www.aspoonwithlove.com/

Koonthal / Squid Varattiyathu

koonthal
Ingredients:

Squid /koonthal- 1/2 kg
Onion – 2 sliced
Green Chillies – 2 slitted vertically
Ginger – 1/2 inch
Garlic – 5 cloves
Chilli powder – 1 tsp
Coriander powder – 1 tbsp
Pepper powder – 1 tsp
Turmeric powder – 1/4 tsp
Coconut slices – 1/2 cup
Salt – As required
Coconut Oil – As needed
Curry leaves

Method:

  • Clean and cut the squid/koonthal int pieces.
  • Make paste with ginger and garlic and keep aside.
  • Heat oil in a kadai and add the sliced onion .
  • Saute until the onion become transparent.
  • Add ginger garlic paste and green chillies.
  • Saute well.
  • Add turmeric powder,chilli powder,coriander powder and saute.
  • Add the squid ,salt ,coconut slices and 1/2 cup  water.
  • Cook until the the gravy become thick ,at this point add the pepper powder .
  • Add curry leaves and saute until the squid well coated in masala.

Pressure Cooker Method:

  • Pressure cook squid/koonthal  with chilli powder,coriander powder,pepper powder,turmeric powder ,salt with 1/4 cup water for 2 whistle.
  • Heat oil in a kadai and add the ginger garlic paste and saute.
  • Add the sliced onion ,green chillies and saute until the onion  become transparent.
  • Add the cooked squid / koonthal  along  with the gravy (if any gravy).
  • Add the sliced coconut and curry leaves.
  • Saute until it become dry.
  • Switch of the flame and serve hot with rice.

 

Koonthal / Squid Varattiyathu
Print
Ingredients
  1. Squid /koonthal- 1/2 kg
  2. Onion - 2 sliced
  3. Green Chillies - 2 slitted vertically
  4. Ginger - 1/2 inch
  5. Garlic - 5 cloves
  6. Chilli powder - 1 tsp
  7. Coriander powder - 1 tbsp
  8. Pepper powder - 1 tsp
  9. Turmeric powder - 1/4 tsp
  10. Coconut slices - 1/2 cup
  11. Salt - As required
  12. Coconut Oil - As needed
  13. Curry leaves
Instructions
  1. Clean and cut the squid/koonthal int pieces.
  2. Make paste with ginger and garlic and keep aside.
  3. Heat oil in a kadai and add the sliced onion .
  4. Saute until the onion become transparent.
  5. Add ginger garlic paste and green chillies.
  6. Saute well.
  7. Add turmeric powder,chilli powder,coriander powder and saute.
  8. Add the squid ,salt ,coconut slices and 1/2 cup water.
  9. Cook until the the gravy become thick ,at this point add the pepper powder .
  10. Add curry leaves and saute until the squid well coated in masala.
  11. ------------------------------------------------------------------------------------------
Pressure Cooker Method
  1. ------------------------------------------------------------------------------------------
  2. Pressure cook squid/koonthal with chilli powder,coriander powder,pepper powder,turmeric powder ,salt with 1/4 cup water for 2 whistle.
  3. Heat oil in a kadai and add the ginger garlic paste and saute.
  4. Add the sliced onion ,green chillies and saute until the onion become transparent.
  5. Add the cooked squid / koonthal along with the gravy (if any gravy).
  6. Add the sliced coconut and curry leaves.
  7. Saute until it become dry.
  8. Switch of the flame and serve hot with rice.
A Spoon With Love http://www.aspoonwithlove.com/

 

Nadan Fish curry

Nadan Fish Curry

 

Ingredients:

Fish (any )- 500 gm
Coconut – 2 cup (grated)
Green chillies – 4
Garlic – 4 (crushed)
Ginger –  a small piece (chopped)
Onion – 1(chopped)
Turmeric powder – 1/4 tsp
Red chilli powder – 3 1/2 tsp
Coriander Powder – 3 1/2 tsp
Curry leaves – few
Kodam puli/Kokum  – 3-4 (soaked in water)
coconut oil – As required
Salt – to taste

Method:

  • Heat oil in a kadai and roast the coconut until it turn its color into brown color.
  • Grind it by adding water and make a fine paste(do not add more water).
  • Boil 3 cups of water add salt, turmeric powder, 2 tsp red chilli powder, 2 1/2 tsp coriander powder into it.
  • when it start boils  add fish into the water and cook well and turn of the stove.
  • Heat oil in a kadai add crushed garlic into it .
  • Saute till it change its color.
  • Now add chopped onion,curry leaves, ginger, green chillies into it.
  • Saute till the onion become soft.
  • Add 1 1/2 tsp red chilli powder, 1 tsp coriander powder into it and mix well.
  • Then add the coconut paste  and kodam puli/Kokum  into it and saute till the oil separate from the mixture.
  • Now Add the cooked fish gravy into it. and mix well and cook for 5 minute.
  • Turn off the stove.
  • Serve hot with Rice.

 

 

 

 

Sura Puttu / Steamed Shark Crumbles

Sura Puttu / Steamed Shark Crumbles
Ingredients:

Shark /Sravu- 500 gm
Onion – 2 (chopped)
Ginger garlic paste – 3 tsp
Green chillies – 4,5 (chopped)
Curry Leaves – few
Turmeric powder – 1/4 tsp
Salt – to taste
Oil

Method:

  • Pressure cook shark with salt and turmeric powder for one whistle and shred the fish.
  • Heat oil in a kadai add onion into it and saute till it become soft.
  • Add ginger garlic paste into saute until nice aroma comes.
  • Then add green chillies and curry leaves  and mix well.
  • Add the shredded shark into it.
  • Add a pinch of turmeric powder and salt if needed.
  • Keep stirring for 5 minute.
  • Turn off the flame.
  • Serve hot with rice.

 

 

 

 

 

Prawns Pickle (Kerala Style)

prawns pickle

 

Ingredients:

Prawns – 1 cup (Small prawns will be good for pickle)
Ginger – 1 big piece (Finely sliced)
Garlic – 1 whole (finely sliced)
Green chillies – 5 (chopped)
Red chilli powder – 1/2 tsp +1/4 tsp (or according to your taste)
Turmeric powder – 1/4 tsp + 1 pinch
Vinegar – 2 tbsp (or as required)
Curry leaves – few
Mustard seeds – 1/4 tsp
Salt – As required
Gingelly oil/Sesame Oil – As required

Method:

  • Clean and marinate the prawns with 1/4 tsp red chilli powder,pinch of turmeric powder and salt.
  • Fry them nicely .
  • Drain in a paper towel and keep aside.
  • In a kadai heat oil  and add mustard seeds.
  • When the mustard seeds splutter add the ginger ,garlic,green chillies and saute until nice aroma comes out.
  • Add red chilli powder,turmeric powder ,salt and saute for 1 minute.(Do it  in law flame else the masala will burn).
  • Now add the fried prawns to it and mix well.
  • When they are mixed thoroughly add the curry leaves and vinegar into it and mix well for 1 minute.(check for the salt and if needed add it in this stage)
  • Once they are completely mixed turn off the flame .
  • Prawns pickle is ready…

 

 

 

Spicy Kallumakai / Mussels Roast

 

 Spicy Kallumakai / Mussels Roast

Ingredients:

Kallumakai/Mussels – 1/2 kg
Onion – 1 Large
Ginger  – a small piece (chopped)
Garlic – 7-8 cloves (chopped)
Green chillies – 5 – 6 slitted vertically
Turmeric  powder – 1/4 tsp
Garam Masala  – 1/4 tsp
Pepper powder – 1/2 tsp
Dried red chillies – 8-9 (soaked in water and crushed)
Shallots – 1/2 cup (crushed)
Vinegar /lemon juice- 1 tsp (optional)
Coconut oil- As needed
Curry Leaves – few
Salt – As needed

Method:

  • Clean mussels/kallumakai  and boil them with sliced onion,green chillies,turmeric powder,ginger,garlic,salt and water about 20-25 minutes .(Water should completely evaporated when the mussels are cooked).
  • Heat oil in a non sick pan and add crushed shallots.
  • Once they are are become translucent add the crushed dried red chilli .
  • Saute for few minutes.
  • Add the cooked mussels,garam masala powder and saute well.
  • Into that add curry leaves and saute until kallumakai/mussels masala changes its color into dark.
  • In that stage add black pepper powder and saute for another 8-10 minute on low flame.
  • Add vinegar/lemon juice and saute .
  • Switch off the flame and serve hot with rice.

Note:

  1. According to your taste you can reduce the spice by reducing the green chillies or dried red chillies.
  2. Soak the dried red chillies in water for few minutes and then crush them.
  3. If you don’t like the vinegar taste then you can leave that part.

Kallumakai Roast / Mussels Roast

Kallumakai Roast / Mussels Roast
Ingredients
 :

Mussels – 350 gm (cleaned)
Onion – 1/2 cup ( chopped )
Ginger – a small piece ( chopped )
Garlic – 4(chopped)
Red chilli powder – 1 tbsp
Turmeric powder – 1/2 tsp
Pepper powder – 1/2 tsp
Rice powder – 1 tbsp + 1 tbsp
Curry leaves – few
Vinegar – 2 tsp
Salt – to taste
Oil- As needed

Preparation:

  • Heat oil in a kadai and add onion,ginger , garlic, curry leaves.
  • Saute for  2 minute
  • Add red chilli powder, 1 tbsp rice powder,pepper powder, turmeric powder and salt.
  • Mix well and add vinger.
  • Add mussels in to it and mix well.
  • When mussels cooked well and seperated each other add 1 tbsp of rice powder and mix well.
  • Turn off the stove.
  • Serve Hot with rice.