Ayala Curry/Mackerel Curry With Coconut

Ingredients:-

Ayala/Mackerel - 2-3 nos;

Kashmiri Red chilli powder-2-4 tbsp

Hot red chilli powder-1 tbsp(If want  more spicy add more red chilli powder)

Coriander powder-2 tsp

Turmeric powder-1/2 tsp

Coconut grated-1/2 cup

Ginger crushed-2 tsp

Tomato chopped – 1 medium

Garlic crushed-10 pods

Curry leaves-1 string

Kudam pulli/Kokum-2-4 nos;

Oil

Water

Directions:-

·         Clean the fish and cut into medium pieces.

·         Make a paste of red chilli powder, turmeric powder chilli powder, coriander powder, crushed ginger garlic, chopped tomato. 

·          Take a pan (using clay pot is better) and add the above paste with ½ cup water and kokum.

·         When these mixture starts to boil and it became thickened add the fish and close the lid cook for medium heat.

·         Once fish is cooked open the lid, and add the ground coconut paste.

·         Cook for further 5-10 minutes without the lid, until it comes to boil

·         Add curry leaves and oil just before switch off stove.

Have with Rice or rotti


Thank u Sriya for sharing the liebster blog award.Please do visit Sriya's space Recipe World.You should taste wonderfull dishes.

Fish Pathiri/Meen Pathiri/Fish filling Steamed Rice Cake

Ingredients:-

Fish Fillet/Fresh fish-1/2 kg

Onion, sliced-1 medium

Tomato, chopped-1 small

Ginger –Garlic,crushed-2 tsp

Turmeric powder-1/2 tsp

Coriander powder-1 tbsp

Red chilli powder-2 tsp

Garam masala-1/2 tsp (I used fish masala powder)

Coconut slices(Thenga Kothu)-2 tbsp

Curry leaves-1 strand

Fennel seed-1/4 tsp

Salt

Oil

For Pathiri

Rice flour- 1 cup

Cummin seed-1/2 tsp

Water-1 cup

Salt

Oil

Directions:-

For Fish Masala

·         Clean and cut the fillet into small pieces. Keep it aside.

·         Heat a pan with little oil and add fennel seed, add crushed ginger garlic sauté for 2 minutes.

·         Add onion and sauté till transparent. Add chopped tomato sauté till it become mushy

·         Add all powders and salt, curry leaves sauté for 2-4 minutes. And add coconut slices.

·         Add the cut fishes along with little water. Cook till fishes are done. Switch off flame and keep it aside.

Making Pathiri Dough

·         Roast the rice flour.

·         Boil the water with 2-4 tsp. oil. Add salt, cumin seed.

·         Add the rice flour slowly, stirring continuously.

·         Remove from heat and allow it to cool.

Filling Directions:-

·         Take a plantain leaf (or you can use aluminum foil / Parchment Paper) and spread a small portion of dough into the shape of pathiri.

·         Place fish masala on it.

·         Place another pathiri spread on another plantain leaf/aluminum foil/Parchment paper on this masala sealed the edges with fork.

·         Repeat the procedure for remaining dough and fish masala

·         Steam them till done

 

Meen Pattichathu/Meen Mullakittathu/Easy Fish Curry/Spicy Fish Curry/Easy Fish Fillet Curry

Ingredients:-

Fish – 250 (I used the tilapia fillet)

Red chilli powder (Kashmiri red chilli)- 1-2  tbsp

Tamarind Paste-3-5 tbsp

Turmeric powder- ½ tsp

Coconut grated-1/4 cup

Garlic pods- 4-6 medium

Ginger grated – 1 tsp

Curry leaves – 1 strand

Salt

Water

Oil- 2 tsp

Directions:-

·         Clean the fish and cut into small pieces.

·         Make a paste of red chilli powder, turmeric powder, ginger and tamarind paste.

·         Take a pan (using clay pot is better ) and add the above paste with ½ cup water.

·         When these mixture starts to boil add the fish and close the lid cook for medium heat.

·         Meanwhile crush the grated coconut and garlic.

·         Once fish is cooked open the lid, and add the crushed garlic coconut mixture.

·         Cook for further 5-10 minutes without the lid, until gravy thickens.

·         Add curry leaves and oil just before switch off stove.

Have with rice.

Mussel Biryani ( Kallummekkaya Biryani / Kadukka Biriyani / Blue Mussel Biriyani)

Ingredients:-

Marinade

Mussels/Kakka/Kallummakaya – 30-40 nos,

Turmeric powder-1/2 tsp

Red chilli powder-1 tsp

Pepper powder-1/2 tsp

Salt

For the Masala

Onion – 2 nos. medium

Tomato puree – ½ cup

Green chillies – 2-3 nos.

Ginger – 2 inch piece

Garlic pods – 5-8 big cloves

Turmeric powder – 1/2 tsp

Fennel seed (Perumjeerakam) -1/2 tsp

Mint leaves,chopped – ½ cup

Red chilli powder – 3 tsp

Coriander powder – 2 tsp

Garam masala – 2 tsp

Coriander leaves,chopped – ½ cup

Oil

Salt

For the Rice

Basmati rice – 2 ½ cups

Cinnamon – 3 inch stick

Cloves – 4-6 nos.

Cardamom – 4-6 nos.

Bay leaf – 2-3 leaves.

Ghee – 4-6 tbsp

Salt

Water

 Directions:-

First Prepare Rice For Biriyani:-

·          Clean and soak rice for 10 minutes. And drain the water. Keep aside.

·          Heat 3 tbsp of the ghee in another pan and add the cinnamon,cardamom,cloves and bay lea

·          Sauté for a second and add the drained rice.

·          Stir fry the rice till it turns opaque and add water, mint leaf, salt and cook the rice till it is cooked and keep it aside.

Prepare Masala

·         Clean the mussel and drain all water.

·         Marinate it with chilly powder, turmeric powder, pepper powder and salt. Keep it aside for 10-20 minutes.

·         Shallow fry mussels till golden brown, but don’t fry till crispy. Keep it aside.

·         In the same pan (used for frying mussels) add the sliced onion. Stir fry till become golden brown at medium heat.

·         Grind the ginger, garlic, fennel seed, green chilly into coarsely paste without adding water.

·         Add ginger, garlic, green chilli,fennel seed paste and stir for few minutes. Add tomato puree ,chopped coriander leaves , mint leaves and stir for 5-10 minutes

·         Add turmeric powder, chilly powder, coriander powder,garam masala. Stir for a while.

·         Add the fried mussels and mix it well.

Mixing Rice

·         Finally add the cooked rice into the above mussel masala and mix well close the lid and cook for 5-10 minutes on simmer heat.

·         Garnish with fried onion.

Have it with cucumber raita…..

Fish Fillet Thoran (Meen Thoran/Fish Peera/Fish Thoran/Upperi)

Ingredients:-

Fish fillet (Tilapia) -4-6 nos,

Grated coconut-1/2 cup

Onion, chopped – 3 tbsp

Ginger grated-2 tsp

Garlic chopped – 2 tsp

Green chilli,chopped – 1nos,

Fennel seed – a pinch

Turmeric powder-1/2 tsp

Cumin  powder(jeera powder)-1 tsp

Coriander powder-1 tsp

Fish masala -1 tsp(optional)

Red chilli powder-1 tsp

Pepper powder- 1tsp

Mustard seed -1/2 tsp

Curry leaves-1 strand

Tamarind paste- 1 tbsp

Oil

Salt

Directions:-

·         Clean the fillet and steam it for 5 minutes, or until it become soft.

·         Mix coconut, ginger, garlic, onion and all powder masala, salt and keep it aside.

·         Meanwhile crush the steamed fish with hand into small pieces and mix the crushed fish with coconut masala mixture.

·         Take a pan with oil and add mustard seed, when start to splutter add the fish coconut mixture and sprinkle the tamarind juice and clos the lid cook for 5-10 minutes. Stir occasionally.

·         Garnish with some curry leaves.

·         Have with rice.

Nellikkayitta Mathi Curry/Nellikkayittu Vatticha Mathi (Sardine Curry Using Dried Gooseberry)

Ingredients:-

Sardine (Mathi)- ½ kg

Gooseberry Powder– 4 tsp (you have dried gooseberry, just soak in hot water for 20– 30 minutes and grind into smooth paste)

Pepper powder – 1 tsp

Red chilli powder – ½ tsp

Turmeric powder – ½ tsp

Tomato,chopped – 2 nos,medium

Green chilli – 2-3 nos,

Garlic cloves – 8-10 pods

Ginger – ½ inch piece

Curry leaves – 1 strand

Cumin seed – ½ tsp

Fenugreek seed – ½ tsp

Salt

Oil

Directions:-

·         Wash and cut mathi/sardine, and drain the water well and keep it aside

·         Take a non-stick pot(better to use clay pot, but I don’t have clay pot).

·         Make a smooth paste of ginger and garlic.

·         Add all powders, ginger garlic paste, chopped tomatoes, slitted green chilli and salt into the pot and add 1/2 cup of water.

·         Allow this mixture to boil and become thick consistency,  add the washed mathi/sardine

·         Cook till sardine cooked well and become thick gravy mixture.

·         Take a pan and add cumin seed and fenugreek seed and roast for 2-3 minutes and make a powder.

·         Finally add this powder, curry leaves and some oil on the top of cooked sardine/mathi.

·         Take off from stove and have with rice….

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