ANDHRA STYLE KINGFISH FRY

Andhra Style Kingfish Fry

Ingredients

 Kingfish(pieces) - 250 gms
 Ginger-garlic paste - 3/4tsp
 Red chilly powder - 3/4 tsp
 Garam Masala powder - 1/2 tsp
Turmeric powder - 3 pinches
Lemon juice -1 tbsp
Salt to taste
Vegetable oil(as needed for frying)

Directions

1. Add red chilly powder, ginger-garlic paste, garam masala powder,turmeric powder, lemon juice and salt to the cleaned kingfish pieces.
   Keep it aside for 10 -15 minutes to marinate well.
2. Heat oil in a small pan,add the marinated fish pieces when the oil is hot enough. Fry the fish pieces on both sides.
3.Serve hot with rice.

Photo Courtesy : George Varghese

KERALA STYLE MACKAREL CURRY

Kerala Style Mackarel Curry

Ingredients

Mackarel – 1 lb
(cleaned and cut into pieces)
Shallots – 8 Nos
Chopped ginger – 1tsp
Chopped garlic – 1 tsp
Chilly powder – 3 tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Fenugreek powder – ¼ tsp
Kudam puli ( gamboge) – 3 Nos
Coconut oil – 2 tsp
Curry leaves
Salt to taste

Directions

1. Heat oil in a pan(or meen chatti)and add sliced shallots, chopped ginger and garlic. Saute it till the onions turn glassy.
2. Add chilly powder, turmeric powder and coriander powder into it and stir well till the raw smell goes.
3. Add water, salt and kudam puli and boil it for about 10 minutes.
4. When the gravy gets thick add the cut mackarel pieces.
5. Cook it for about 10 minutes. Remove from the stove and add curry leaves and fenugreek powder.


Photo Courtesy : George Varghese

POMFRET MAPPAS

Kerala Style Pomfret Mappas

Ingredients

Pomfret -500gms
Chilly Powder - 1tsp
Black Pepper powder - 1 tsp
Turmeric powder -1/2 tsp
Pearl onions - 6nos, (slice thinly)
Ginger(finely sliced) - 1tbsp
Garlic(finely sliced) - 1tbsp
Cardamom - 2
Cloves -2
Cinnamon - 1 small piece
Coconut milk - 1 cup( medium thick)
Coconut milk -1 cup (thick)
Cashew paste -1.5 tbsp.
Coconut oil
Salt to taste
Curry leaves
Vinegar -1 tsp
Green chilly -2(slit)
Tomato -1(sliced)


Directions

1.Marinate the cleaned fish pieces with turmeric powder, chilly powder, half of the pepper powder, vinegar and salt. Keep it aside for 10 minutes.
2.Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not break and become brown colour.
3.In the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chili.
4.Saute till the onion becomes soft. Add tomato and half of the pepper powder and cook till it becomes soft.
5.Add medium thick coconut milk and salt. When it boils add the fried fish pieces.
6.Cover and cook in low – medium flame for 5-10 minutes.
7.Add cashew paste to the thick coconut milk and stir well. Add the thick coconut milk to the curry.
8.Cook for 5 minutes (approx). When it is about to boil, remove from the stove. Garnish with curry leaves.
9.Serve it hot with appam, bread or chappathi.

Photo courtesy - George Varghese

TUNA FISH CURRY

Spicy Tuna fish Curry

Ingredients

Tuna fish – 1 lb (cleaned and cut into pieces)
Shallots – 8 Nos
Chopped ginger – 1tsp
Chopped garlic – 1 tsp
Chilly powder – 3 tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Fenugreek powder – ¼ tsp
Kudam puli ( gamboge) – 3 Nos
Coconut oil – 2 tsp
Curry leaves
Salt to taste


Directions

1. Heat oil in a pan and add sliced shallots, chopped ginger and garlic. Sauté it till the onion turns glassy.
2. Add chilly powder, turmeric powder and coriander powder into it and stir well till the raw smell goes away.
3. Add water, salt and kudam puli and boil it for about 10 minutes.
4. When the gravy gets thick add the cut tuna fish pieces.
5. Cook it for about 10 minutes. Remove from the stove and add curry leaves and fenugreek powder.

FISH CURRY(WITH COCONUT)

Fish Curry
(With Coconut)

Ingredients


Fish – 500 gm, cut into medium pieces
 Coconut oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
 Dried red chilly – 1
 Pearl onions – 4 (sliced)
Ginger – 1.5 tsp (thinly sliced)
Green chilies – 2-3 (slit)
Kudam puli(Malabar Tamarind) – 2 or 3
 Fenugreek powder – 1/8 tsp
Grated coconut – 2 cups
Pearl onions – 3
Turmeric powder – 1/2 tsp
Coriander powder – 3/4 tsp
Chilly powder – 1 tbsp
Salt – To taste
Curry leaves- few

Directions

1. Grind the coconut along with pearl onions, turmeric powder, coriander powder and chilly powder adding little water to make a paste.
2. Heat coconut oil in a pan at medium-high heat. Splutter mustard seeds and fry dry red chilly and curry leaves.
3. Add sliced pearl onions and ginger. Saute for 10 – 15 seconds.
4.Add the ground coconut mixture, slit green chilies, kudam puli pieces, fenugreek powder and around 1 cup water.
5.Add salt to taste. Bring to a boil. Add the fish pieces and swirl the pan gently to mix everything. Bring to a boil.
6.Cover and cook at medium-low heat for 15 – 20 minutes until oil separates and fish pieces are cooked well. Switch off the stove.
7.Add 2 – 3 tsp coconut oil and a few curry leaves. Cover and set aside for 10 minutes. Serve with hot rice.

Photo courtesy - George Varghese

Smelt Fry

Ingredients

Smelt – ¾ kg
Ginger – 2’’ piece
Shallots – 5
Garlic cloves - 3
Red chilly powder – 2 tsp
Black peppercorns – 10
Turmeric powder – ½ tsp
Lemon juice – 2 tsp
Curry leaves
Salt to taste
Cooking oil

Directions

1. Clean the smelt, pour lemon juice over that and keep for 10 minutes. Wash the smelt and keep aside.
2. Grind the ginger, pepper corns, shallots, curry leaves and garlic. Mix with chilly powder, turmeric powder, salt and little water and make a thick smooth paste.
3. Coat the smelt with this paste and marinate it for 1 hour.
4. Heat oil in a pan and deep fry the marinated smelt.
5. Serve the crisp smelt hot.

King fish Curry

Ingredients

King fish – 1 lb (cleaned and cut into pieces)
Shallots – 8 Nos
Chopped ginger – 1tsp
Chopped garlic – 1 tsp
Chilly powder – 3 tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Fenugreek powder – ¼ tsp
Kudam puli ( gamboge) – 3 Nos
Coconut oil – 2 tsp
Curry leaves
Salt to taste

Directions

1. Heat oil in a pan and add sliced shallots, chopped ginger and garlic. Sauté it till the onion turns glassy.
2. Add chilly powder, turmeric powder and coriander powder into it and stir well till the raw smell goes.
3. Add water, salt and kudam puli and boil it for about 10 minutes.
4. When the gravy gets thick add the cut king fish pieces.
5. Cook it for about 10 minutes. Remove from the stove and add curry leaves and fenugreek powder.

King fish Fry

Ingredients

King Fish – ½ kg
Ginger – 2’’ piece
Shallots – 5
Garlic cloves - 3
Red chilly powder – 4tsp
Black peppercorns – 10
Turmeric powder – ½ tsp
Curry leaves
Salt to taste
Cooking oil

Directions

1. Clean the fish and cut into small pieces. Pour lemon juice over the fish pieces and keep for 10 minutes. Wash the fish pieces and keep aside.
2. Grind the ginger, pepper corns, shallots, curry leaves and garlic. Mix with chilly powder, turmeric powder, salt and little water and make a thick smooth paste.
3. Coat the fish pieces with this paste and marinate it for 1 hour.
4. Heat oil in a pan and shallow fry the marinated fish pieces.
5. Garnish with slices of onion and serve hot.

Photo courtesy: Juno Ramacha

SARDINE /MATHI FRY

Mathi/ Sardine Fry

Ingredients

Sardines(Mathi) – 10 Nos (cut & cleaned)
Chilly powder – 3 tsp
Turmeric powder – ½ tsp
Freshly crushed pepper powder – ½ tsp
Fresh ginger paste – ½ tsp
Fresh garlic paste – ½ tsp
Water – 2 to 3 tsp
Salt to taste
Oil for shallow frying

Directions :

1. Make 3-4 slits on the fishes; mix chilly powder, turmeric powder, pepper powder, ginger & garlic paste and salt with 2-3 tsps of water to make a thick paste.
2. Marinate the fishes for atleast 30 minutes.
3. Heat oil in a shallow pan and gently place the fishes in the pan and shallow fry the fishes in medium flame until they are done.

Photo courtesy : Juno Ramacha

Pomfret Fry

Ingredients

Fresh Pomfret – 2 / 800 gm
Lemon juice – 2 tsp
Turmeric powder – 1 tsp
Red chilly powder – 2 tsp
Pepper powder – ½ tsp
Ginger garlic paste – 2 tsp
Cooking oil
Salt to taste

Directions

1. Wash and clean the fishes, rub it clean again with salt crystals. Wash thoroughly.
2. Slit the fishes on both sides.
3. Mix the chilly powder, pepper powder, turmeric powder, ginger garlic paste, lemon juice and salt with little water and make it into a paste.
4. Marinate the fishes with the paste and keep it aside for 45 minutes.
5. Heat oil in a pan and fry both sides of the fish on a medium flame till it turns golden brown.

KERALA FISH CURRY

Fish Curry

Ingredients

Tilapia( or any fish) – 1 lb
Shallots – 8 Nos
Chopped ginger – 1tsp
Chopped garlic – 1 tsp
Chilly powder – 3 tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Fenugreek powder – ¼ tsp
Kudam puli ( gamboge) – 3 Nos
Coconut oil – 2 tsp
Curry leaves
Salt to taste

Directions

1. Heat oil in a pan and add sliced shallots, chopped ginger and garlic. Sauté it till the onion turns glassy.
2. Add chilly powder, turmeric powder and coriander powder into it and stir well till the raw smell goes.
3. Add water, salt and kudam puli and boil it for about 10 minutes.
4. When the gravy gets thick add the cut tilapia fillets.
5. Cook it for about 10 minutes. Remove from the stove and add curry leaves and fenugreek powder.

Meen Peera Pattichathu

Ingredients

Smelt (or fish fillets cut into small pieces) – 1lb
Grated coconut – 2 cups
Ginger (chopped) – 1 ½ tsp
Garlic (chopped) -1tsp
Shallots (sliced ) -1cup
Turmeric powder – ¼ tsp
Green chillies – 5
Kudampuli(Kokum) – 2-3 pieces
Coconut oil
Salt to taste
Curry leaves

Directions
1. Clean and cut the fish into small pieces.
2. Wash kudampuli and soak it in water for 10 minutes.
3. Make a coarse paste of coconut, shallots, ginger, garlic, turmeric powder and green chillies in a blender.
4. Mix the coarse paste, curry leaves, salt and the fish in a deep earthen vessel or a heavy bottomed pan. Add the kudampuli and the water it was soaked in and bring the contents to boil.
5. Cook on medium heat with the lid on till the fish is cooked well and pour 2 tsp of coconut oil to it.
6. Remove the lid and heat till the water is absorbed.

Fish Fry

Ingredients

Any type of fish – ½ kg / 1 lb
Chilly powder – 1 tsp
Turmeric powder – ¼ tsp
Ginger-garlic paste – ½ tsp
Pepper powder – ¼ tsp
Curry leaf paste – ½ tsp
Salt to taste
Cooking oil – ½ cup


Directions

1. Clean the fish well and make thin slits on both sides.
2. Marinate the fish with the ingredients (mixed well) for 1 hour.
3. Heat oil in a pan and fry both sides of the fish in a low flame.
4. Serve it hot.

Fish Molee

Ingredients

Fish (preferably firm fleshed) – 500 gm
Onions – 1 large
Tomato – 1
Green Chillies – 5 Nos
Ginger – 1 small piece
Garlic cloves – 4 Nos
Turmeric powder – ¼ tsp
Coriander powder - ½ tsp
Grated coconut – 2 cup
Salt to taste
Cooking oil

Directions

1. Cut fish into thick slices, wash and keep aside.
2. Cut onions, chop ginger, tomatoes and slit green chilies.
3. Extract ½ cup of first milk from coconut and 2 cups of second milk.
4. Heat oil and add onions, chopped ginger and garlic, sauté till onions are glassy (transparent).
5. Add the green chillies, tomato and the ground ingredients and salt.
6. Sauté till the tomato begins to turn pulpy. Pour in the second coconut milk.
7. Stir till gravy is well blended. Add the fish pieces.
8. Cook in low flame till the fish is done.
9. Add the first milk and cook for 2 minutes and serve hot.

[Fish pieces can be marinated with little pepper powder, turmeric powder,lemon juice and salt for 1 hour and fried(shallow)to make them firm]

Fish Cutlet

Ingredients

Fish (boneless, skinless) – ½ kg/1 lb
Garlic cloves – 2
Green chilly – 1
Ginger – ½ inch piece
Shallots – 2
Chilly powder – 2 tsp
Turmeric powder – ¼ tsp
Pepper powder – ½ tsp
Egg white – 2
Bread crumbs – 2 tsp
Salt to taste
Vegetable oil


Directions

1.Wash, clean and cut fishes into small pieces.
2. Apply red chilly powder, turmeric and salt on each of the pieces and cook in little water.
3. Drain all the water and mash the fish.
4. Grind coarsely onion, green chilly, ginger and garlic in a blender.
5. Heat 2 tsp oil in a pan, add the coarsely ground paste and sauté till the raw smell goes.
6. Add mashed fish and pepper powder.
7. Mix all the ingredients well and make small round balls out of the mixture.
8. Beat the two egg whites in a bowl.
9.
Dip the fish balls in the egg white and roll them over the bread crumbs so that it gets evenly coated on all sides.
10. Deep fry the cutlets in heated oil till they become golden brown in colour.

Baked Pomfret

Ingredients

Medium sized pomfrets – 2
Turmeric powder – ½ tsp
Chilly powder – ¾ tsp
Freshly ground pepper powder – ½ tsp
Coriander powder – ½ tsp
Ginger-garlic paste – ½ tsp
Onion paste – 1 tsp
Lemon juice – 1 tsp
Salt to taste
Cheese

Directions

1. Trim fins of the fish, clean inside and make three fine slits on both sides.
2. Mix all the ingredients except cheese well and marinate the fish for at least 1 hour.
3. Grease a foil paper with cheese and place the marinated fish on it.
4. Wrap the fish neatly with the foil paper.
5. Heat the oven to 400 degrees , place the tray with the fish inside and cook for 15 -20 minutes.
6. Serve hot with chapathi or rice.