Fish Fry in Coconut Milk // തേങ്ങാപ്പാലിൽ പൊരിച്ച മീൻ

Yummm..

Take milk from half a coconut and keep it in fridge. 

You can use any fish of your choice. Here I used Sheri Fish.

Clean and wash the fish well and make gashes on it.

Here I used 2 fish.

For marination crush 3 cloves garlic, 2 shallots, a small piece ginger and 1 green chilly.

To this add half tea spoon turmeric powder, 1 table spoon chilly powder, half tea spoon fennel seeds powder, little lime juice, salt and water. 

Add fish and let it rest for some time.

Take the coconut milk out of fridge. 

You can see a thick layering coconut cream formed on top

Scoop it out with a spoon. We need only this. The water part can be discarded.

Add the coconut cream to a frying pan and fry the fish.  

ഒരു മുറി തേങ്ങ ചിരവി പാൽ എടുത്തു ഫ്രിഡ്ജിൽ വെക്കുക. 

നിങ്ങൾക്ക് ഇഷ്ട്ടമുള്ള മീൻ എടുക്കാം. ഞാൻ ഇവിടെ ഷേരി എന്ന മീൻ ആണ് ഉപയോഗിച്ചത്. 

മീൻനന്നായി കഴുകി വെള്ളം കളഞ്ഞു വരഞ്ഞു വെക്കുക. 

ഞാൻ 2  മീൻ ആണ് എടുത്തത്. 

ഒരു 3 അല്ലി വെളുത്തുള്ളി, 2 ചെറിയ ഉള്ളി, ഒരു ചെറിയ കഷ്ണം ഇഞ്ചി, ഒരു പച്ചമുളക് എന്നിവ നന്നായി ചതച്ചെടുത്തു. ഇതിലേക്ക് അര ടീ സ്പൂണ് മഞ്ഞൾ പൊടി,1 ടേബിൾ സ്പൂണ് മുളക് പൊടി, അര ടീ സ്പൂണ് പെരുംജീരകം പൊടി, കുറച്ചു നാരങ്ങ നീര് പാകത്തിന് ഉപ്പും, കുറച്ചു വെള്ളവും  ചേർത്ത് നന്നായി ഇളക്കി മീനിൽ തേച്ചു പിടിപ്പിക്കുക. കുറച്ചു സമയം വെക്കുക. 

ഇനി തേങ്ങാപ്പാൽ എടുക്കുക..മുകളിൽ ക്രീം പോലെ കട്ടി ആയിട്ട് കോകോനട്ട് ക്രീം ഉണ്ടാകും.നമുക്ക് അത് മതി..വെള്ളം പോലെ താഴെ ഊറി കിടക്കുന്നത് വേണ്ട. അത് ഒരു സ്പൂണ് വെച്ച് എടുത്തു ചൂടായ പാനിൽ ഇടുക. 

ഇനി ഇതിൽ മീൻ ഇട്ട് കൊടുത്തു വറുത്തെടുക്കാം..

Pachakurumulakku Mathi Curry and Mathi Porichathu / Sardines in Green pepper gravy and Sardines fry

Lets make a fish curry and fish fry today!!!

Ingredients

Sardines: 5- 6
Shallots: 6
Garlic: 2 Cloves
Ginger: 1 Small Piece
Green Pepper Corns: 1 Table Spoon
Green Chilly: 2
Turmeric Powder: 1/4 Tea Spoon
Coriander Powder: 1/2 Tea Spoon
Kudampuli: 1
Fenugreek seeds: 1/4 Tea Spoon
Coconut Oil: 2 Table Spoon
Salt
Water
Curry Leaves

Cooking Time: 15 Minutes
Method

Clean and wash the sardines and keep aside
Soak the kudampuli in some water and keep aside
Crush together shallots, garlic, ginger, green pepper corns and green chilly

To a pan or earthen pot pour coconut oil and add fenugreek seeds
Once it changes color add the crushed shallot mix to it and saute for 3 to 4 minutes
Reduce the flame and add turmeric powder and coriander powder and saute till the raw smell is gone
Now add the kudampuli along with the water and let it boil
Now add the cleaned sardines and salt.  Close the lid and cook in medium flame for 5 to 6 minutes

Sardines curry is ready to be served with hot rice.. Enjoy!!!

For fish fry
Ingredients

Sardines: 6
Turmeric Powder: 1/4 Tea Spoon
Green Pepper: 2 Table Spoon
Garlic: 2 Cloves
Ginger: 1 Small Piece
Shallots: 3 - 4
Salt
Oil

Cooking Time: 10 minutes
Method

Clean and make gashes on the sardines and keep aside
Grind together turmeric powder, green pepper, garlic, ginger, shallots and required salt
Marinate the sardines with this masala and keep aside for some time

Pour oil to a pan and shallow fry the fish by turning sides as necessary for 8 to 10 minutes in medium flame.
Serve hot

Note:

Increase or decrease the amount of green pepper as per the spiciness required

Fish Biriyani Kerala Style

Are you a sea food lover, if yes you have to try this Fish Biriyani!!!!

Ingredients

King Fish Fillets: 500gms

For Marination
Red Chilly Powder: 1 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Ginger Garlic Paste: 1/2 Tea Spoon
Salt

For Masala
Fennel Seeds: 1/2 Tea Spoon
Onion: 3 Big
Tomato: 1 Big
Green Chilly: 8 - 10
Crushed Ginger: 2 Heaped Table Spoon
Crushed Garlic: 2 Heaped Table Spoon
Chopped Coriander Leaves: 2 Table Spoon
Chopped Mint Leaves: 2 Table  Spoon
Curry Leaves: few
Oil: 3 Table spoon

For Rice
Basmati/Biriyani Rice: 2 Cups
Water: 4 Cups
Clove: 3 - 4
Cardamom: 3 - 4
Cinnamon Stick: 2 inch piece
Bay leaf: 1
Ghee/Oil: 3 Table Spoon
Lime juice: 2 Table Spoon
Salt

For Garnish
Cashew nuts: A Handful
Raisins: A Handful
Onion: 1
Ghee/Oil: 2 Table Spoon

Cooking Time: 45 minutes
Method

Marinate the fish with red chilly powder, turmeric powder, ginger garlic paste and salt
Wash and soak the rice in enough water and keep aside
Making the masala
To a pan pour oil and shallow fry the fish and keep aside

To the same pan add sliced onion and saute until translucent
Now add fennel seeds, crushed ginger, garlic and green chilly
Saute for a few minutes and then add chopped tomato and salt
Cook until the tomato is done

Add the fried fish pieces to the masala and cover it with the masala

Add chopped coriander leaves, mint leaves and curry leaves

Cover and cook in low flame for 4 to 5 mintues
Switch off the flame and keep it aside

Making rice
Strain the water from the rice and keep aside
Boil 4 cups of water
To a kadai pour oil/ghee and add cloves, cardamom, cinnamon stick and bay leaf
Saute for 1 minute and then add the strained rice to it
In medium flame saute the rice for a good 8 to 10 minutes until the rice starts to crackle
Now add boiling water along with lime juice and  salt
Cover and cook in low flame for 6 to 8 minutes or until the rice is done
By the time rice is cooked the water will be completely dried.  If you feel the water is not completely dried remove the cover and cook in medium flame for 2 to 3 more minutes
For garnishing
Slice the onion and then fry it in oil/ghee until it becomes light brown in color and drain it out of the oil and keep aside.
Fry the cashew nuts and raisins and keep aside
For layering
Take a heavy bottom flat vessel/biriyani pot and add a little ghee and spread it to all sides
Take half of the rice and spread it well
Now place the fish masala on the rice layer

Add the rest of the rice and spread it well uniformly

Add the fried onion, cashew and raisins
Cover with a tight fitting lid
Place an iron skillet or tawa on your stove and switch on the flame
Once the tawa is heated well reduce the flame to low
Keep the biriyani pot on the tawa and cook for 8 to 10 minutes
Switch off the flame and let it rest for atleast 10 minutes before opening
Serve the biriyani hot with curd raita and pickle

Note:
Adjust the amount of spices accordingly
This recipe is a medium spiced one.
After adding fish to the masala be careful while you stir as the fish might break
Be careful while serving too

Special Fish Fry

For all those who love fish.....Just try this once!!!

Ingredients

Mackerel Fish/Ayala : 2
Shallots: 3
Garlic: 1
Ginger: 1 Small Piece
Green Chilly: 2
Fennel seeds: 1/4 Tea Spoon
Lime juice: 1 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Chilly Powder: 1 Table Spoon
Curry Leaves: few
Oil
Salt
Water

Preparation Time: 20 minutes
Cooking Time: 15 Minutes
Method

Clean the mackerel and make gashes on it and keep aside
Crush shallots, garlic, ginger, green chilly, curry leaves and fennel seeds

To this add turmeric powder, red chilly powder, lime juice and required salt
Add little water and make it a paste.  Marinate the fish in this and keep in fridge for minimum 20 minutes

Pour oil to a pan, once the oil heats reduce the flame and shallow fry the fish
Serve hot.

Note:
I like fish fry to be little crisp outside, So i keep on flame for a bit more longer.
Adjust the cooking time if you don't want it to be more crisp
Adjust spices accordingly
You can use same marinate for  any fish of your choice
Always fry the fish In low flame only. 

Grilled Fish

Something fishyyyyy.......

Ingredients

Red Snapper: 1 fish (approx 350gm)

For Marination
Shallots:5
Garlic: 3
Ginger: 1 Small Piece
Red Chilly Powder: 1 Tea Spoon
Kashmiri Chilly Powder: 1 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Pepper Powder: 1/2 Tea Spoon
Cumin Powder: 1/4 Tea Spoon
Lemon Juice: 1 Table Spoon
Oil: 1 Table Spoon
Salt
Water

Preparation Time: Over night
Cooking Time: 40 minutes
Method

Clean the fish and make gashes on it

Grind together all the items mentioned under for marination adding required salt and water
Add it to the cleaned fish and marinate well and keep in fridge overnight

Preheat the oven to 180 C
Place an aluminium foil on the baking tray and spread a little oil on it
Place the fish on the tray and  reduce the temperature to 160 C and grill it for about 35 to 40 minutes
Turn sides in between and brush little oil on the fish at the same time

Note:
Adjust the Spices accordingly
Cooking time may vary depending on the oven, so adjust it accordingly
You can use whole fish as i did or can use fillets instead.  But make sure the fillets are not too thin
Its always better if you marinate and keep the fridge overnight.  If that's not possible at least keep it marinated for an hour before grilling

Avoli Pollichathu / Black Pomfret wrapped in Banana leaf

For the fish lovers....

Ingredients

Avoli fish: 4 Slices ( If the fish is small to medium size you can use whole fish)
Shallots: 1 Cup
Chopped Garlic: 2 Table Spoon
Chopped Ginger: 1 Table Spoon
Chopped Green Chilly: 3 - 4
Tomato: 1
Red Chilly Powder: 1 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Coriander Powder: 1 Tea Spoon
Pepper Powder: 1 Tea Spoon
Coconut milk: 1/2 Cup
Coconut oil : 3 Table Spoon
Salt
Water
Curry Leaves

Requirements

Banana Leaf / Aluminium foil
Steamer

Cooking Time: 30 minutes

Method

Marinate the fish with 1/2 tea spoon red chilly powder, 1/4 tea spoon turmeric powder and salt
Keep aside for 10 to 15 minutes
Pour coconut oil to a pan and fry the fish for about 5 minutes by flipping sides as necessary.

Remove fish on to a plate and to the same pan add chopped ginger and garlic and saute for about 5 minutes
Then add chopped shallots and saute till shallots cooks

Reduce the flame and add 1/2 tea spoon chilly powder, 1/4 tea spoon turmeric powder, coriander powder, pepper powder and salt
Saute till the raw smell of the spices is gone.
Now add chopped tomato and  cook well
Add curry leaves and pour coconut milk and keep on flame until the mixture is completely dry and oil starts to leave
Wrapping
Put some of this mixture on the banana leaf/ aluminium foil

Place the fish on top of it

Now put some more of the masala mix on top, spread well and fold the banana leaf / aluminium foil

Fold the banana leaf/aluminium foil to wrap the fish completely else the masala might come out.  If using banana leaf tie it with a twine.

Steam this for about 10 to 15 minutes..

Serve it hot with rice..

Note:

Do not over fry the fish.
This recipe is mostly done with Karimeen / Pearl Spot fish.  But you can also try it with Tilapia, King fish, Salmon, Mackerel etc..
I have personally tried with Mackerel and Sardine.  Comes out very good.
After wrapping the fish in banana leaf in some recipes i have seen they fry it in oil or toast it on a pan.
You can try those variations too
You can  also try marinating the fish with pepper powder, turmeric powder and salt without adding red chilly powder.
Instead of tomato you can add lime juice also
As you all know wrapping in banana leaf gives the dish a unique flavor but as in some places where banana leaves are not easily available use aluminium foil.  I have always used aluminium foil to make this dish.
If using banana leaf wash the banana leaf well and wipe out water from it.  Place the banana leaf on low flame for a few seconds on each side so that it looses stiffness and becomes flexible so that while wrapping it wont tear. Be careful that you don't burn the leaf.

Chilly Fish

Ah! that spicy tasty sea food :)

Ingredients

Boneless fish: 500gms (Cut into cubes)
Corn flour: 1 Table Spoon
All Purpose Flour / Maida: 2 Table Spoon
Ginger Garlic Paste: 1 Table Spoon
Red Chilly Powder: 1/2 Table Spoon
Onion: 2
Green Chilly: 3 - 4
Crushed Ginger: 2 Table Spoon
Crushed Garlic: 2 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Kashmiri Red chilly Powder: 1 Table Spoon
Tomato Sauce: 1 Table Spoon
Pepper Powder: 1/2 Table Spoon
Oil: 2 Table Spoon+ For Deep Frying
Corrinder Leaves: Optional
Salt
Water

Cooking Time: 20 to 30 minutes
Method

Make a batter with corn flour, all purpose flour, ginger garlic paste, 1/2 table spoon red chilly powder and little salt
Add the fish to it, marinate well and keep for 10 minutes and then deep fry in oil till it becomes slight brown in color
To a pan pour 2 table spoon of oil and add chopped onion
Once the onion becomes tender add crushed ginger, garlic and green chilli
Once the raw smell goes add turmeric powder, kashmiri red chilly powder and salt and saute for 2 minutes in low flame
To this add tomato sauce and give a good stir
Add 1/4 cup of warm water and let it boil
Add the fried fish to it and blend in well
Add pepper powder and stir slowly
 If you need a thick gravy mix 1/2 table spoon of corn flour in little water and add it to the curry
Serve hot

Note
Can try variations adding corinader leaves or capsicum and chopped spring onion
I have used king fish for this recipe.  You can use any fish with firm flesh (debonned)
Can use tilapia/cod/seer etc or use fish fillets/nuggets

Tomato Fish Fry

With the special flavour of tomato...

 

Ingredients (Makes 3 pieces)

Mackerel/Aiyla: 3
Crushed Ginger: 1 Table Spoon
Crushed Green Chilli: 4
Tomato Fully Riped: 4
Crushed  Shallots: 1 Cup
Red Chilly Powder: 2 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Pepper Powder: 2 Pinch
Coconut Oil: 2 Table Spoon
Salt
Water
Curry Leaves
Corriander Leaves

Preparation time: 30 minutes
Cooking time: 15 to 20 minutes
Method

Clean the mackerel well and make gashes on it
Marinate with 1 table spoon red chilli powder ,1/2 tea spoon turmeric powder and salt
Keep aside for 20 to 25 minutes
Put the tomatoes to boiling water,close the lid and  reduce the flame and keep on flame for 8 to 10 minutes
Once cooled peel off the skin and grind it to a fine puree
Pour Oil to a pan and fry the fish
Remove the fish and to the same pan add crushed ginger, green chilli and saute for 3 minutes
Then add crushed shallots and saute until the shallots become tender
Add rest of the chilli powder, turmeric powder and a little salt
Saute till the raw smell of the masala is gone
Now add tomato puree and blend in well
Once it starts to boil add the fried fish
Add curry leaves and corrinder leaves, slowly stirr as the fish might break off
Close the lid and keep in low flame for about 5 to 6 minutes
Switch off the flame and sprinkle the pepper powder.

Serve hot with rice or roti

Netholi Peera Pattichathu (Anchovies in crushed coconut)

Netholi / Nethili / Nethal / Kozhuva / Chooda / Podi meen / Anchovies..  They are all the same. Cook 'em :)

Ingredients (Serves 3 to 4 people)

Netholi Fish: 250gms
Coconut Grated: 1/2 Cup
Green Chillies: 5 - 6
Ginger: 1 Small Piece
Shallots: 4 - 5
Garlic: 2
Curry Leaves
Kudampuli : 2 Pieces
Salt
Turmeric Powder: 1/4 Tea Spoon
Coconut oil: 2 Table spoon

Cooking Time: 15 to 20 minutes

Method
Crush Coconut, Green Chilli, Ginger, Shallots and Garlic.
Do not grind to a fine paste, just crush
To a pan add 1 table spoon of coconut oil and saute the coconut mixture for 3 minutes
To this, add turmeric, salt, tamarind and curry leaves and saute for some time.

To this, add the fish
Do not add water.
Just mix everything well and close the lid of the pan and cook well in low flame.
Switch off the flame and add the rest of the coconut oil.

Special Mackerel Fry

Something is fishy again ;) This is special!
  

Ingredients (Serves 3 people)

Mackerels(Ayala): 2 - 3 nos
Turmeric Powder: 1/4 Teaspoon
Red Chilli Powder: 1 ½ Teaspoon
Ginger Crushed: 1 ½ Teaspoon
Garlic Crushed : 1 ½ Teaspoon
Salt: To Taste
Pepper Powder: 1 Teaspoon
Shallots (Chuvannulli): 1 Cup
Tomato: 1
Green Chillies: 3 - 4
Garam Masala Powder: 1 Teaspoon
Corriander Powder: 1 Teaspoon
Thick Coconut Milk: 1 Cup
Curry Leaves
Coconut Oil: 4 - 5 TableSpoon

Cooking Time: 20 - 25 Minutes

Method

Clean the mackerel
Make gashes on it and marinate with little turmeric powder, pepper powder and few pinches of salt.
Keep it aside for 30 to 45 minutes.( You can also keep in fridge.)
Pour coconut oil to a pan and fry the fish. Do not make it too crispy.

To the same pan add the chopped shallots and fry it till be becomes tender.
To this add crushed ginger and garlic and saute it for around 2 to 3 minutes
Add sliced tomato and green chillies and saute it till  it cooks well
Reduce the flame and add turmeric powder, red chilli powder, garam masala powder and coriander powder.
Mix well and saute it again for 4 to 5 minutes in slow flame.
When the masala blends in well pour the coconut milk, add curry leaves and salt.
Let the gravy boil till it becomes very thick.(you can see oil coming out)
Once the gravy becomes thick, add the fried fish.

Keep on sauting slowly, but make sure that the fish does not tear off.
Saute till the gravy becomes almost dry and sticks on to the fish.
Garnish according to your imagination.
Serve Hot