Ayala/Mackerel Curry with coconut gravy

So what's for lunch? ;) Yet another tasty fish curry....!

Ingredients (Serves 4 to 5)

Mackerel: 3

Shallots: 1/4 Cup
Crushed Ginger: 1 Table Spoon
Green chilly: 4 - 5
Tomato: 1
Tamarind: Lemon Sized Ball
Grated Coconut: 1 Cup
Turmeric Powder: 1/2 Tea Spoon
Red Chilly Powder: 3 Tea Spoon

Curry Leaves
Salt
Water
Coconut Oil: 2 Table Spoon

Cooking Time: 20 minutes

Method

Soak tamarind in little water
Cut and clean the mackerel and marinate adding little turmeric powder, red chilly powder and salt
To a pan pour 1 table spoon of oil and saute shallots, chopped green chilly, ginger and tomato
Once the raw smell goes  add turmeric powder, salt and red chilly powder and stir well
Squeeze the tamarind well and pour the water to it
Let it boil well and then add the marinated fish to it

Grind the coconut to a fine paste
Once the fish cooks well add the coconut paste and curry leaves
Once the curry boils reduce the flame and close the lid add keep on flame for some more time
Then switch off the flame and pour the rest of the coconut oil

Note

You can use Kudampuli/Kachampuli/Goraka too
While grinding the coconut, can add a small piece of ginger, 1 or 2 green chilly and a clove of garlic also
Instead of adding coconut oil at the end can saute a few  shallots in little coconut oil till it becomes brown in color and pour it to the curry

Noolputtu / Noolappam / Idiyappam / Strring hoppers with Chicken Kuruma

Noolputtu - Our very own Indian rice noodles. A common kerala breakfast dish.

Ingredients (Makes 8 to 10 pieces)

Roasted raw rice flour(Pachari Podi): 2 Cup
Salt

Water: 2 cup

Requirement

Noolputtu Maker
Banana leaf

Cooking time: 10 minutes

Method

Boil water adding salt

Once boiled pour it little by little to the rice flour and stirr well and make it a thick dough
Allow it to cool and then knead it well and make a smooth dough

Take small portions of the dough and put it to the noolputtu maker and squeeze it on to a banana leaf  and steam for about 5 minutes

Note
Do not squeeze more dough and make the noolputtu too thick.
You can use the rice flour available in the market or can make it by yourself

Soak the rice for about 2 to 3 hours, wash it and strain it well and grind it to a fine powder and roast it for about 8 to 10 minutes
You can use banana leaf or Idli maker

To see the recipe for Chicken Kuruma Please click here.

Chilly Paneer

A popular Indo-Chineese Recipe

Ingredients (Serves 3 to 4 people)

Paneer Cubes: 200gms
Onion: 2
Capsicum: 1
Ginger Garlic Paste: 2 Table Spoon
Pepper Powder: 1/2 Tea Spoon
Soya Sauce: 1 1/2 Table Spoon
Chilly Sauce: 2 Table Spoon
Tomato sauce: 2 Table Spoon
Corn Flour: 2 Table Spoon
All Purpose Flour/Maida: 2 Table Spoon
Oil: 1 Table Spoon + Frying
Salt
Water

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Method

Marinate the paneer with corn flour, all purpose flour, 1/2 table spoon soya sauce, 1 table spoon ginger garlic paste, pepper powder and salt

Keep this  for 10 to 15 minutes
Fry this in oil till it becomes golden brown in color.

To a pan pour 1 table spoon of oil and add ginger garlic paste and saute for 2 minutes
To this add onion and saute till the onion becomes little tender
Then add capsicum and saute for 5 to 10 minutes
Add 1 table spoon soya sauce, chilly sauce, tomato salt and little salt and mix everything well.
To this add the fried paneer and add little warm water

Keep in low flame and saute till everything blends in well and the gravy becomes thick.

Serve hot as a stater or as a side dish.