Mashed Tapioca/Kappa Vevichathu/Puzhukku

Mashed Tapioca/Kappa Vevichathu/Puzhukku

Hello to all seafood lovers! Today's recipe is something that all fish lovers should try! 

The super delicious combo of mashed tapioca with red spicy tangy fish curry. This combo brings out the authentic taste of Kerala, that will make you crave for more. This is a full meal in itself with carbs and protein in one. Tapioca or cassava root has a neutral flavor and goes well with any spicy pungent curries. Mildly spiced mashed tapioca and the bold fish curry with spicy chilly, and kudam puli/Malabar tamarind strikes a right balance of heat, sourness, and flavor.

In Kerala mashed tapioca is served with fish, chicken, beef or with spiced coconut chutney. Ellum Kappa/ beef kappa biryani is also a favorite among the people of Kerala. But in almost every household of Kerala fish curry and mashed tapioca is made often. The cuisine of coastal regions has fish as an indispensable part of an everyday meal. Tapioca and fish are a staple food. Tapioca is widely used in Kerala both fresh or dried and there is a wide range of dishes from breakfast to snacks and chips made from tapioca.

Tapioca as you know is a starchy root vegetable and is the pure carb, but it is gaining popularity as a gluten-free alternative. Tapioca by itself does not provide any nutrients. But in this recipe, spiced coconut paste is added and makes it nutritious and together with fish curry it makes a filling meal. Earlier kappa vevichathu was considered as common man's food but today it is served in star hotels and famous tourist attractions like houseboats. Recently we went on a trip in a houseboat and we enjoyed the beauty of the backwaters of Kerala and indulged in delicious kappa and meen curry. Now I miss kappa puzhukku so much. Fresh kappa is a rare find in our region. So when I got some this weekend I wanted to recreate the magic of the exotic houseboat eating experience at home. Get your ingredients together and try this recipe, you will surely love it. Happy Cooking!

Cooking time- 30 minutes
Recipe type- main course 
Cuisine - Kerala/South India

To make mashed tapioca/ Kappa Vevichathu/Puzhukku
Ingredients
Tapioca-  1 kg
Grated coconut- 1/2 coconut
Turmeric- 1/2 tsp
Cumin- 1/2 tsp
Garlic-2 pods
Pearl onion-2
Green Chilly- 4-5
Curry leaves- 2 springs

For the tempering
Mustard seed- 1/2 tsp
Curry leaves- a few
Dry red chilly- 1


Remove the skin of the tapioca ( till you see the white part ) and cut into small pieces. Wash twice and set aside.
Put into a large vessel and pour water one inch above the level of the chopped tapioca. Bring this to a boil and then strain out the water. This is an important step. It will reduce the extra starch from tapioca.
Again put back the tapioca pieces in the stove and again pour freshwater around two to three cups.Add enough salt and cook till it is soft and can be easily mashed. Add turmeric powder and crushed curry leaves and cook till the tapioca will absorb all the water.
Make a paste of coconut and cumin. Add garlic, shallot, chilly and curry leaves and give a few quick pulses in the mixer so that it gets coarsely crushed. Mix this paste into the cooked tapioca and simmer for two minutes in medium heat so that the raw flavor disappears.
For the tempering heat oil and add mustard seeds. When it splutters add red chilly and curry leaves Pour this over the mashed tapioca.

To make the Fish Curry
Ingredients
Fish- 1 1/2 lb
( I used golden pomfret fish)
Pearl onions sliced - 1/2 cup
Onion cubed- 1 small
Ginger thinly sliced- 2 tbs
Garlic crushed- 4-5 pods
Turmeric powder- 1/3 tsp
Kashmiri chilli powder-3- 3 1/2 tsp
( adjust according to spice tolerance)
Coriander powder- 1/2 tsp
Hing- a pinch (optional)
Fenugreek powder- 1/2 tsp
Kudampuli- 3 piece
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil and salt to taste

Clean fish and cut into pieces. Slice pearl onions, ginger, garlic and keep aside. Mix turmeric powder, chilly powder, coriander powder, fenugreek powder, and hing and make it into a paste by adding water and set aside. Soak kudampuli in warm water.
 Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and pearl onion ginger mix and saute till it becomes golden brown. Add the chilly paste and saute till the raw flavor disappears and oil separates. Add the soaked kudampuli and enough water and bring it to a boil. Allow to simmer and the gravy to thicken. Slide in the fish pieces, cover and cook for 5-6 minutes. Remove the lid and continue to simmer till gravy thicken and the fish is cooked. Finally, add a few curry leaves and drizzle one tsp coconut oil. Serve with mashed tapioca/kappa vevichathu
Enjoy!

You might also like,
Breadfruit/Kadachakka Puzhukku
Ellum Kappa/Kappa Biryani

Mathi Puliyum Mulakum
Kozhikodan Ayala Mulakittathu
Varutharacha Neimeen Masala Curry
Meen Mulaku Curry

Try it,
Hope you will all enjoy!

Zesty Fish Curry With Vegetables- Thirutha Fish Curry

Zesty Fish Curry With Vegetables- Thirutha Fish Curry

Today's recipe is my regular Kerala style fish curry with a twist. There are days when I like to indulge in spicy fish curries and meen mulikittathu with mashed tapioca/ kappa vevichathu is a divine combo. This is one curry that I never get bored eating. I have been making this curry for ages, but once in awhile love to try variations of this classic Kerala fish curry. Guess what? I added some vegetables to my fish curry and was pleasantly surprised. It turned out to be a delicious and wholesome curry. The fish I used is Thirutha/mullet. It is a meaty tropical fish found in Kerala. It is soft and delicious when cooked and absorbs the flavors well.

The recipe was inspired by the Thai style fish and vegetable curry which is a mild coconut-based curry. The base of this curry is the spicy gravy similar to the Kerala mulaku curry. It is flexible when it comes to vegetables. You can use any kind of vegetables like beans, carrots, eggplant, etc. I have used drumstick, plantain, yard-long beans, tapioca, yam, and tomatoes. Drumstick is used in Trivandrum style fish curry and plantains are used in fish curry in Kochi. Vegetables add a lot of flavor to this curry and all you need to go with this curry is a bowl of steamed rice.

This fish curry has the same robust bold flavor that tickles your taste buds. Red chilly and Kudampuli/Malabar tamarind brings in the spicy, tangy, smokey flavor which is distinctive in Kerala fish curry. The chilly gives heat and richness to the curry and tamarind the tangy smokiness. Kudampuli is prepared by smoking and sun drying and hence the smoky flavor. The chilly powder used here is kashmiri chilly powder. It does not have a lot of heat but imparts a rich dark color to the curry. This curry tastes best the next day, so it is best to use it the next day and allow the flavors to mature. This is a perfect recipe if you are on a time crunch...protein and vegetables in one pot. So next time when you make fish curry, do try adding some vegetables. You will surely love it.

Ripe raw kudampili and the smoked sun dried

Why Kudampuli/Malabar tamarind? 

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. It is one of the souring agent used in Kerala fish curry. This souring agent has medicinal value and is considered to aid digestion and boosts immunity. It has attained lots of attention recently as a weight loss agent. Kudampuli imparts a unique tangy smokiness to the fish curry. Kudampuli is prepared by smoking and sun drying and hence the smoky flavor. If you do not have kudampuli, you can use tamarind instead. You can also buy Kudampuli online from Amazon.

If you want to make a less spicy curry, use kashmiri chilly powder. It does not have a lot of heat but imparts a rich dark color to the curry. This curry does not use coconut. If you want a milder fish curry to add one cup of coconut milk.

Recipe For Fish Curry with Vegetables

Cooking time-35 minutes
Cuisine- Kerala, Indian
Recipe type- Curry,Seafood
Serves-4

Ingredients
Fish - 1 kg
Vegetables chopped
Raw plantain- 1 small
Yam,yard long beans,tapioca- 1 cup
Drumstick- 7-8 pieces
Shallots diced- 1 cup
Ginger-cut into thin strips-1/2 inch piece
Garlic cut into thin strips- 3 tsp
Kashmiri Chilly powder- 4 tsp
Turmeric powder- 1/2 tsp
Fenugreek powder- 1/2 tsp
Kudampuli- 3-4 thin strips
Green chilly - 1
salt to taste

For tempering
Coconut oil- 1 1/2 tbs
Curry leaves- a few
shallots - 2-3
Mustard- 1/3 tsp
Fenugreek- a few
hing- a pinch
whole red chilly-1
Tomato chopped- 2
Ginger thinly sliced- 1/2 inch thick
Garlic cloves-  3-4

To make the fish curry...

Cut and clean the fish and keep aside. Add salt and lemon juice and wash fish thoroughly. Wash and soak kudampuli in warm water for 10-15 minutes.

In a pan or manchatti add chilly powder, turmeric powder, salt and kudampuli/ tamarind with the water. Mix in chopped onions, ginger and curry leaves and mix well. Rub in the spices and the onion mixture and add three cups of water and bring this to a boil. 

Add the fish and the chopped vegetables. When it starts to boil turn the heat down to a bubbling simmer. Cook in low flame for 10-12 minutes. Remove the lid and continue cooking till the gravy thickens and oil separates. Don't forget to rotate the pan occasionally and do not stir using a spoon. Finally add some curry leaves, a pinch of fenugreek powder.

Heat oil in a pan. Add mustard followed by fenugreek seeds and them allow to splutter. Add chopped shallots, diced garlic, ginger and curry leaves. Roast it in a slow flame till the nice aroma comes out of the ginger and garlic. Add chopped tomatoes and fry for two minutes. Pour this over the curry.

Cover and let it sit for the flavors to infuse. Serve with rice.

You might also like...
Meen Mulaku Curry/Red Fish Curry
Meen Muringakka Curry/Fish Drumstick Curry
Fish Roe/Meen Mutta Omelet
Fish Pickle/Meen Achar
Mangalore Fish Curry

For more fish recipes check 100 Fish and Other Seafood Recipes

Happy Cooking!
Hope you will enjoy!

Mexican Tuna Salad

Mexican Tuna Salad

Tuna salad can be served as an appetizer with crackers or spread on bread to make a terrific sandwich or wrap.If you like fish this salad with fresh and zesty flavors is a must try. Tuna salad is quick, protein rich and healthy salad that can also be served as a main dish salad.It is a simple salad with cooked or canned tuna, fresh greens,avocado and a zesty mayo dressing.Mix them all together and you whip up a quick and easy meal for your family.

I cook fish almost everyday,but mostly it is curried,fried or grilled fish.But fish in salad was something I did not want to try for a long time. But I was amazed when tried for the first time,now I make this at least once in a week.Tuna salad sandwich is one of my kids favorite sandwich.

Our local supermarket has frozen tuna,but you can make the easy way with canned tuna.You can add more veggies like cucumber,bell pepper,celery, carrot, peas etc. Since I am making for my kid who is a picky eater,keeping mine simple with veggies of his choice.Chill for 15 to 20 minutes before serving for the flavors to blend together wonderfully.This recipe can be easily modified according to your taste. Try it, you will surely love it.


Ingredients
Tuna - 1/2 pound
(if using can tuna use around 10-12 0z)
Onion chopped- 1/2 cup
Garlic salt- a pinch
Boiled and drained corn- 1/2 cup
Tomato chopped-1
Pickle jalapeno chopped- 1/4 cup chopped
Chopped cilantro or parsley- 1 tsp
Mayonnaise- 2 tbs
Sour cream- 3 tbs
Lime juice- 1/2
Olive oil- 1 tsp
Tabasco sauce- a few drops
Cumin powder- a pinch
Salt and pepper to taste
Avacado-1
lettuce,bread or chips for serving

Defrost tuna. In a pot add tuna, 1/2 cup water, salt and pepper and cook the tuna. If there is excess water, drain and then with a fork break into smaller chunks.
Chop onion and drop into a bowl of cold water. Let it sit for 5-6 minutes. This is an optional step, it helps to reduce onion flavor. Drain when it is time to use.Cook corn till soft,drain and set aside.
In a bowl mix tuna,onion, tomatoes, corn,chopped lettuce,pickled jalapeno and any vegetable of your choice. In a separate bowl add mayo, sour cream, lemon juice,olive oil, garlic salt,Tabasco sauce,cumin, chopped cilantro,salt and pepper. Whisk and pour over the tuna and mix well. Chill for 15 to 20 minutes.Serve with sliced avocado, lettuce and lime wedges.

Try this,
Hope you will all enjoy!

Vietnamese Caramelized Fish with Basil

Vietnamese Caramelized Fish with Basil

Vietnamese Caramelized fish is very different from the fish recipes I have tried. This recipe is inspired from here and a recipe I found in a South Asian cook book. Both recipes call for fish sauce, but I am not a fan of fish sauce. So if you are like me use dark soy sauce or oyster sauce.  This is crispy fish in sticky sweet and savory sauce flavored with basil. The traditional recipe is braising the fish in clay pot.The recipe calls for catfish, but you can try with other thinly sliced fish.

Ingredients
Fish - 1 1/2 lb
Corn starch- 1 tsp
Ginger- thinly sliced- 2 tsp
Shallots sliced- 1/2 cup
Garlic- 3 pods
Green chilly-2
Basil leaves-a hand full
Dark brown sugar/palm sugar- 3 tbs
Fish sauce - 1 tsp
(I used dark soy sauce- 1 tsp)
Black pepper powder- 1 tsp
Red Curry paste- 1 tsp (optional)
Lemon grass powder- 1/4 tsp
Galangal powder- 1/4 tsp
Salt to taste
Oil as needed

Cut and clean the fish. Pat dry with a paper towel.Marinate with salt,pepper powder and corn starch.

Heat oil in a pan and fry the basil till crispy drain from the oil and set aside. In the same oil fry the fish till crispy and set aside. ( Frying the fish is an optional step).

Saute shallots, ginger, garlic and green chilly till it is golden brown. Add curry paste, sauces, pepper powder, salt to taste, brown sugar and 3/4 of stock or warm water and mix. Allow this to simmer and thicken. Slide the fish and simmer in low for about 15 to 20 minutes or till the sauce is well coated over the fish. Finally add fried basil. Serve with jasmine rice or fried rice.

Try this,
Hope you will all enjoy!

Ambul Thiyal/Sri Lankan Tamarind Fish

Sri Lankan Tamarind Fish

Sri Lankan fish curry is delicious and very similar to Kerala fish curry. Creamy curries with coconut milk or  tangy spicy fish curries with rice is a  classic combo you will never get tried of  eating.Rice and curry is staple or a norm in every household in South India and Sri Lanka.Curries ranging from mild and flavorful vegetables or lentils to spicy meat and fish curries are made and served with rice.

I once tried a mild fish stew and it was very tasty. I was looking for some more Sri Lankan fish recipes to try. This recipe is adapted from the book Sri Lankan Cooking, by Douglas Bullis and Wendy Hutton.Some of the Sri Lankan curries have dominant and powerful flavors that is unique to the island. This fish curry is a blend of fiery spices, flavor and texture that will tickle your taste buds and give you satisfaction of an exotic eating experience.

Sri Lankan Tamarind Fish is a traditional fish curry and is usually prepared in clay pots. It is a dry masala fish and has a very unique taste,with earthy spices, tangy goraka/Malabar tamarind and spicy chilies.This curry can be preserved in room temperature for 3-4 days. The curry is best when served with plain rice or with orutti/rice flat bread.Get your ingredients together and give this recipe a try,you will surely love it.

Ingredients

Fish- 1 kg

Ginger- 2 inch thick piece

Garlic- 5 cloves

Shallots- 8-10
Onion thinly sliced-1

Kudampuli/gambooge- 3-4 

(you can also use tamarind pulp)

Kashmiri Chilly powder- 2 1/2 tsp

Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 2 tsp
Garam masala- 1/4 tsp
Whole spices- clove-2, green cardamon- 2 Cinnamon stick- 1 piece
Pandan leaf- 2 small piece 

Curry leaves

salt to taste

oil

Soak kudampuli/gambooge in half cup of hot water and set aside for half an hour.

In a pan add all the spice powders and dry roast for two to three minutes (till it is reaches smoking point). Set this aside and in the same pan add two tsp of oil and saute sliced shallots, garlic,ginger and pandan leaf till it is golden brown.

Put this sauteed onion, roasted spices and the kudampuli into a blender and make it into a fine paste.

Marinate the fish with this paste and salt set aside for 10 minutes.

Heat oil in a heavy bottom pan or clay pot and add the whole spices. After a minute add the sliced onion and curry leaves. Saute till golden brown.
 Layer the fish and fry in medium flame till one side is crispy. Gently flip the fish and cook the other side. Add half cup of water, cover and cook for 10 minutes. Remove the lid and continue cooking till the gravy is thick. Serve with rice.

Try this,
Hope you will all enjoy

Blackened Tilapia

Blackened Tilapia

Blackened tilapia is one of my quick go-to recipes. I make this all the time, especially when I want to serve a quick and healthy dinner for my family. For this recipe, I used the whole tilapia, but if you have frozen tilapia fillets, then it is easy to whip up a quick meal. Not more than 10 or 15 minutes and your meal is ready! Serve it with some roasted potatoes or some salad and you have a filling meal. Growing up tilapia was never my favorite, but recently I have fallen in love with this mild-flavored fish. It is soft and flaky and pairs well with any kind of bold spice rub. And the added benefit, is an inexpensive lean protein, especially if you are on a diet.

The spice blend is very similar to the Cajun spice mix- bold and flavorful. Spice rub for this fish fry is versatile and can be used for other fish and poultry recipes. Blackened tilapia is skillet fried fish with flavorful spices and butter. You can also bake it in the oven.

This homemade spice mix is packed with flavor. The marinade is spicy, sweet and savory. The most common spices and herbs include paprika, garlic powder, onion powder, thyme, oregano, black pepper, cayenne pepper, salt, and brown sugar. Cayenne pepper and black pepper adds a spicy kick to the marinade. Oregano, cumin, paprika, and garlic adds a ton of flavor. Brown sugar adds a touch of sweetness and also helps in caramelization and blackening of the crust. It also creates a perfect balance of flavors. This recipe calls for smoked paprika, it gives a smoky flavor to the marinade. If you are not a fan of smoked paprika, use regular paprika powder. You can make a large batch of this spice rub, so you can always have it on hand in your kitchen. It makes it a whole lot easier. Squeeze lemon juice just before serving for fresh citrus flavor. Try this recipe, you will surely love it!

Ingredients
Tilapia whole- 1
Smoked paprika- 1 tsp
Cayenne pepper- 1 1/2 tsp
Black pepper- 1/2 tsp
Dark brown sugar- 1 tsp
Onion powder- 1/2 tsp
Garlic powder- 1/2 tsp
Ground thyme- 1/8 tsp
Ground oregano- 1/8 tsp
Cumin-1/8 tsp
salt to taste
Butter- 1 tbs
Oil- 1 tsp
lemon wedges

Mix smoked paprika, cayenne pepper, black pepper, brown sugar, salt, onion powder, garlic powder,cumin,thyme and oregano to make the spice rub.
Clean fish, pat dry with paper towel make small gashes. Rub the spice mix over the fish and allow it to marinate for 5-6 minutes. If you are using fish fillet, you can start cooking immediately.
Heat oil and butter in a pan/iron skillet. When hot place the fish and fry for 3-4 minutes on each side or till it changes to a deep dark color. Remove from the skillet and squeeze some lemon juice on top,just before serving.

You might also like,
Cajun Spiced Tilapia
Fish Cutlets
Italian spicy Breaded Shrimp
Vietnamese Caramelized Fish with Basil
Tea Sandwich with Salmon filling
Tandoori Fish


Try this,
Hope you will all enjoy!

Unakka Meen Manga Curry/Dry Fish Mango Curry

Unakka Meen Manga Curry/Dry Fish Mango Curry

Dry fish is salted sun dried fish. It is used to make fish curry and is made just like the regular fish curry. This fish curry is coconut based and is spicy, sour  with raw mango and tamarind. The dry fish in this recipe is mackerel. You can use any other dry fish of your choice.

Ingredients
Dry salted mackerel- 3
Raw mangoes diced- 1 medium
Shallots- 8-10
Tomato-1
Ginger- 2 inch thick
Green chilly-2
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/3 tsp
Shredded coconut- 1 1/3 cup
Tamarind- 1 small ball
Mustard seeds- 1/2 tsp
Dry red chilly-1
Curry leaves
Coconut oil

Rinse and clean  the fish thoroughly. Soak in warm water for 10 minutes.
Make a fine paste or coconut, tamarind, chilly powder, turmeric powder and fenugreek powder. Finally add shallots and ginger and give it a quick pulse. Just crush it coarsely ,no need to make a paste.
Add this paste into an earthen pot or pan. Add chopped mangoes, green chilly, little salt and water. Mix and bring this to a boil. Now add the soaked dry fish and chopped tomatoes. Cover and cook in medium flame for 10-12 minutes or till the gravy thickens to desired consistency. Switch off the flame.
Heat oil in a pan and add mustard seeds. When they splutter add red chilly and curry leaves and saute for a minute. Pour this over the curry.

Try this..
Hope you will all enjoy.

Spicy Chilly Sardine/Mathi Adukkiyathu

Spicy Chilly Sardine/Mathi  Adukkiyathu

Sardine is very common sea food in Kerala. I love this small oily fish and tastes best when it is fried. Mathi adukkiyathu refers to layering of the fish and the masala.This recipe is very similar to the Pepper Sardine posted earlier. But the best part of this recipe is that, the fish and the masala is spicy and slightly crispy. This is inspired from a recipe I found this in a newspaper and I guess it is one among the collection of Mrs K. M. Mathew recipes.Had  tried several of her recipes in the past and they have turned out really good. So I decided to give this  a try and was really surprised as to how simple, yet tasty this turned out.


Ingredients
Sardine- 1 lb
Shallots- 1/2 cup
Onion- 1 medium chopped
Ginger -1 inch thick piece
Garlic- 4-5 cloves
Turmeric powder- 1/3 tsp
Dry red chilly- 6-7
(or according to spice tolerance)
Pepper powder- a pinch
Coriander seeds- 1 tsp
Fenugreek seeds- a few
Thick tamarind paste -  2 tbs
Mustard seeds- 1/2 tsp
Salt to taste
Curry leaves- a few
Coconut oil- 2-3 tsp

Clean fish and squeeze some lemon juice,rub on the fish and then give a final rinse. Make a few gashes on the fish.Marinate with salt and pepper powder and set aside.

Heat a pan and roast dry red chilly, coriander seeds and fenugreek seeds. When it cools down make it into a course powder. Crush shallots, ginger, garlic and curry leaves into a course mixture. Add his to the above spice powder along with one tsp of coconut oil and tamarind. Give it a mix. This is the masala for the fish.Rub half of this masala on the fish and set aside for ten minutes.

Heat 2 tsp of oil in a pan and add mustard seeds. When it splutters add chopped onions and saute till it becomes translucent. Place the sardines in single layer. Spread the rest of the masala on top.Cover and cook in medium flame for two minutes . Remove the lid and continue cooking till one side is slightly crispy. With a spatula gently turn the fish and the masala so that the other side and continue cooking for another 3-4 minutes in low flames. Sprinkle some fresh curry leaves and switch off the flame. Serve with rice.


Try this,
Hope you will all enjoy!

Goan Fish Fry

Goan Fish Fry

Fish fry is my all time favorite comfort food and we make them often for lunch and dinners. For all those lazy days, I usually stick to a simple and basic marinade for fish fry. But sometimes experimenting with different regional flavors is good to take simple fish fry, to the new level.This recipe is inspired from Mye's Kitchen and from a tv show. The marinade has an enticing flavor similar to the Vindaloo marinade.This is a tasty and tempting fish fr. Try this you will surely love it.

Ingredients
King Fish- 4 slices
Kashmiri chilly powder- 1 1/2 tsp
Ginger- 1 inch piece
Garlic- 5-6 pods
Turmeric powder- 1/4 tsp
Whole black pepper- 1/2 tsp
Fennel seeds- 1/4 tsp
Clove- 2
Cumin seeds- 1/2 tsp
Mustard seeds-1/ 2 tsp
Roasted fenugreek seeds- a few
Rice flour or semolina- 1tbs(optional)
salt to taste
Vinegar- 1 1/2 tbs
oil for frying

Clean fish and squeeze some lemon juice,rub on the fish and then give a final rinse.

Make a paste of ginger, garlic,black pepper,cumin seed,mustard seeds,fenugreek seeds,clove and fennel seeds. You can add vinegar instead of water and blend into a smooth paste. Once it is smooth add chilly powder, turmeric powder, salt into the mixer jar and pulse a few more times.

 Apply this on the fish let it  marinate for 2 hours in refrigerator or best it left to marinate over night in the fridge. Just before frying dust with rice flour or semolina.

Heat oil in a pan and when it is very hot,gently place the fish.Fry in medium flame.After three minute gently flip over and fry the other side till it is done. Serve warm with rice.

Try this
Hope you will all enjoy!

Mathi Puliyum Mulakum/Sardine Fish Curry

Mathi Puliyum Mulakum/Sardine Fish Curry

Mathi puliyum mulakum/sardine fish curry is a regional specialty. Kerala is a paradise for seafood lovers with so many drool-worthy fish and seafood recipes. Now let's be honest, the real joy of Kerala is its food. If you are feeling adventurous, try what the locals eat. This is one such curry, simple and straight forward with distinctive regional flavors. Mathi mulakum puli means sardine cooked in chilly tamarind paste. It is a spicy seafood delicacy with a bold and assertive taste. If you like to indulge in spicy food this is a perfect dish.

Sardine is a small oily fish found plenty in Kerala coast. Curried or fried sardine fish taste delicious. It is healthy and rich in protein, calcium and omega fatty acids. It boosts the immune system and helps maintain healthy skin. Spicy sardine curry is an absolute comfort homey food and goes well with kappa puzhukku/boiled mashed tapioca or with rice. Don't forget fried curry leaves and coconut oil for an authentic Kerala flavor. Try this, you will surely love it.

Cooking time- 25 minutes
Recipe type- Curry- side dish
Cuisine- Kerala / Indian

Ingredients
Mathi/sardine- 8
Kashmiri chilly-10
(add according to spice tolerance)
Tamarind- 1 small lemon sized ball
Pearl onions- 6-8
Fenugreek powder- 1/8 tsp(optional)
Turmeric powder- 1/3 tsp
Curry leaves- 2 springs
Coconut oil- 1 tbs
salt to taste

To make Mathi Puliyum Mulakum

In a bowl add tamarind and  dry kashmiri chilly. You can remove the seeds of the chilly. Pour one cup of hot water and let is soak for half an hour.
Using a mixer, make a fine paste of chilly and tamarind. When it a smooth paste add the the pearl onions and two curry leaves and pulse a few times.
Pour this paste into a pan/ chatti. Add salt, turmeric powder and fenugreek powder and mix. Add two cups of water and bring it to a boil.
Add fish pieces and cook in high for two minutes. Cover and simmer in low flame for about 10-12 minutes. Remove the lid and continue simmering in low flame.When the gravy thickens and oil separates the curry is done. At this stage add two springs of curry leaves and drizzle fresh coconut oil on top.
 Remove from stove.Keep it covered till it is ready to be served. This will help to infuse the flavors of curry leaves and coconut oil.

You might also like
Kerala Fish Fry/Chala Fry
Mathi/Sardine Pollichathu
Spicy Chilly Sardine/Mathi Adukkiyathu
Unakka Meen Manga Curry
Karimeen Paalu Curry
Meen Podimas

Try this,
Hope you will all enjoy!

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry

This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients

Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste

Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup warm water and set aside.
Heat two tsp of oil and  roast  dry red chilly and coconut for 5-6 minutes till the coconut turns  brown. Into this add the chopped pearl onions and saute till it turns translucent. Allow this to cool and then make a fine paste.
In a heavy bottom pan add the ground paste,soaked kudampuli, banana pepper/thondan mulaku, drumstick,ginger,crushed curry leaves and 2 cups of  water. Mix well and allow this gravy to boil. Slide in the fish pieces, cover and cook high flame for three minutes. Remove the lid and simmer in low flame for another 15 minutes or till the gravy thickens.
In a heavy bottom pan heat oil and add mustard seeds and fenugreek seeds. When it splutters add chopped onions and curry leaves. Pour this over the fish curry. Serve with rice.

You might also like,
Kozhikodan Ayala Mulakittathu
Kerala Meen Mulaku Curry
Karimeen Molly
Spicy Tomato Fish Curry
Mathi Adukkiyathu/ Chilly Sardine
Pepper Sardine

Try this,
Hope you will all enjoy!

Meen Peera Pattichathu/ Anchovy Fish with Coconut

Meen Peera Pattichathu

Meen peera pattichathu is a yummy traditional seafood delicacy of Kerala. It is a very simple home-style recipe, healthy and easy to make. Seafood is an indispensable part of Kerala cuisine and fish is available in plenty. Back home my mom makes fish peera pattichathu almost every week because it is such an easy recipe. And we had no complaints! It is so tasty! All you need to do is to mix the fish with a tangy, spicy coconut masala and cook and simmer till it is dry and the coconut gets coated with the fish. This fish uses less or zero oil and is very healthy. All the flavor comes from coconut. If you have never tried meen peera pattichathu, you should try it. You are in for a delicious seafood treat. This humble fish recipe is heartwarming homey food and will change the way you think about food.

Meen peera pattichathu/ vattichathu as I said is made with lots of fish and lots of freshly grated coconut. Peera means grated coconut. It is usually made with small fish like anchovies or small-sized sardine. You can also use small-sized prawns to make prawns peera pattichathu. It is served as a side dish with steamed rice.

The fish used in this recipe are anchovies. If you get cleaned prepackaged anchovies, with head and tail removed, you are good to go. One star ingredient in this recipe is Kudampuli/gambooge. It is also called Malabar Tamarind. It has a tangy, smokey flavor that is distinctive in Kerala fish curry. The chilly gives heat and tamarind the tangy smokiness. Kudampuli is prepared by smoking and sun drying and hence the smoky flavor. If you do not have kudampuli, you can use tamarind instead. Other souring agents that can be used is raw mango or tomatoes. In some regions of Kerala  Irumban puli / Averrhao Bilimbi is also used to make meen peera pattichathu

How to make Meen Peera Pattichathu

Cooking time- 15 minutes
Recipe type- Side dish/ Fish
Cuisine- Kerala/ Indian

Ingredients

Fish - 1 lb

Grated coconut- 3/4 cup

Kudampuli- 3 small pieces

Green chilly-3

shallots- 5-6

Ginger- 1 inch thick

Turmeric powder- 1/3 tsp

Chilly powder- 3/4 tsp

Salt to taste

For tempering

Mustard seeds- 1/2 tsp

Fenugreek seeds- a few

Dry red chilly 3

Curry leaves- one spring

Two tsp of coconut oil
 

Wash and clean fish and keep aside. Make a coarse paste of coconut, turmeric powder, chilly powder shallots, ginger and green chilly. You can use a mortar and pastel or a mini blender. Pulse a few times to get a course meal like mixture.
Marinate the fish with this mixture and set aside for 5-10 minutes.
Add kudampuli into a half cup of warm water and set aside for 5 minutes
In a cooking pot add the marinated fish, salt and kudampuli along with the water. Cover and cook for two to three minutes. Toss the fish in between cooking. Fish you are using spatula gently turn the fish to the other side. The fish is very tender, so it is best to shake the pan and toss it instead. Cover and cook for three more minutes. Remove lid and continue cooking till all the water evaporates and the masala becomes dry.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and dry red chilly and after a minute add the cooked fish. Toss a mix well and after a minute switch off the flame.
If you do not want to do the tempering you can finish off the dish with some fresh curry leaves and coconut oil.

You might also like,
Crispy Fried Anchovies/ Netholi Fish Fry
Kozhuva Pepper fry/ Anchovies Pepper Fry
Spicy Chilly Sardine/ Mathi Adukkiyathu
Pepper Sardine
Tuna Fish Patties
Kozhikodan Ayala Mulakittathu

Try this..

Hope you will all enjoy

Baked Tilapia with Mint Mayo Marinade

Baked Tilapia with Mint Mayo Marinade

This is a simple baked fish with lemon and herb blend as seasoning along with a spread of mayo.Mayonnaise used in this recipe is flavored with minced garlic and mint.The fish I have used here is  Tilapia and is a perfect fish for baking.I tried the same recipe with trout and catfish. But this one is my favorite.If you do not like lemon mint flavor you can try other herbs like parsley or thyme.

Ingredients
Tilapia fillets-2
Lemon Pepper seasoning- 1/3 tsp
( it is a combination of lemon,pepper, celery seeds and garlic)
Chilly powder- 1/3 tsp
Salt to taste
All Purpose flour-1/3 cup
(to coat the fish)

Fresh mint leaves chopped- 2 tsp
Garlic paste- 2 clove
Mayonnaise - 2 tsp
lemon zest- a pinch

Wash and clean tilapia fillets. Wipe off the extra moisture. Drizzle a few drops of oil on the fish and rub it on top of the fish.Mix lemon pepper seasoning, chilly powder and salt and rub on the fish. Allow the fish to marinate for five minutes.In a plate spread flour and coat both sides of fish with flour.

Pre heat oven to 350 degree. Grease baking dish with a few drops of oil. Place the marinated fish leaving a little space between the two. Meanwhile whisk mayonnaise, garlic, lemon zest and chopped mint. Spread a thin layer of this mixture on top of the fish. Bake for 15 minutes till the crust changes color and the fish flakes with a fork and is opaque.

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Hope you will all enjoy

Kerala Style Fish Masala Roast

Kerala Style Fish Masala Roast

Hello to all seafood lovers! Today's recipe is something that all fish lovers should try! It is lip-smacking delicious fish masala, aromatic and extremely flavorful. It is fried fish simmered in a spicy and delicious caramelized onion gravy. It has the sweet and tart flavor of tomatoes, with aromatic earthy spices and subtle peppery heat. If you like gravies with intense tomato flavor, then this fish masala is perfect for you.

 Fish masala roast is a quick recipe and is perfect with any meaty fish- the best is kingfish and catfish. Salmon also works well with this type of gravy. Here I have used Indian mackerel/Ayala.  I have been making this curry for ages, but once in a while love to try variations of this classic Kerala seafood delicacy. You can experiment a lot with this recipe and find a flavor that suits your taste buds. If you do not have time to make the gravy then just shred the fried fish and stir fry with onions, ginger, and pepper powder. Add 1/3 cup of coconut milk for a more creamier gravy. Wrap up the fried fish and masala in banana leaf and steam it, you are going to wow your guests. This fish roast is delicious and will make you crave for more.
The masala strikes the right balance of heat, sourness, and flavor. There are the sweetness and acidity of tomatoes. If you like more sourness you can add tamarind pulp. Curry leaves and coconut oil adds to the flavor. It is an absolute comfort homey food. Below is how I cooked. Give this recipe a try, you will surely love it.

Kerala Style Fish Masala Roast

Cooking time- 25 minutes
Recipe type- Side dish/ Fish
Cuisine- Kerala/ India

Ingredients
1)Ayala/ Fish- 4 whole
Turmeric powder- 1/3 tsp
Chilly Powder- 1/3 tsp
Pepper powder- 1/3 tsp
Salt to taste
Oil for frying

2)For the Masala
Onion sliced- 4 medium
Ginger- garlic chopped- 3 tbs
Tomatoes-2
Tomato puree- 1 cup
Chilly powder- 2 tsp
Turmeric powder- a pinch
Fennel powder- 1 tsp
Clove powder- 1/3 tsp
Fenugreek powder- 1/3 tsp
Curry leaves- a few
To make fish masala roast

Cut and clean fish, rinse one final time with salt and lemon juice. Make small gashes on the fish
Make a paste of turmeric powder, chilly powder, pepper powder, and salt. Marinate the fish with this paste and keep aside for ten minutes. Heat two to three tbs of oil and fry the fish till both sides are slightly crispy and evenly brown. Keep the fried fish aside.
In the same pan that you fried the fish, saute onions, ginger, garlic, and curry leaves. Saute till it is golden brown.
Add tomatoes and fry till it becomes soft and mushy and oil separates. Add tomato puree and cook for 2-3 minutes.
Mix in chilly powder, turmeric powder, fennel powder, fenugreek powder, and clove powder and saute for a minute. Sprinkle a few drops of water and mix. Scoop out half of the masala from the pan and evenly spread the rest and place the fish on top. Now spread the rest of the masala on top of the fish, cover and cook in low flame for about three to 4 minutes. Using a wide spatula gently turn the fish and cook the other side for another 2 minutes and switch off the flame. Garnish with coriander leaves. You can drizzle lemon juice just before serving.

You might also like,
Prawns Ghee Roast
Mathi/ Sardine Pollichathu
Zesty Fish Curry with Vegetables
Kerala Fish fry
Kozhikodan Ayala mulakithathu
Goan Fish Fry

Try this...
Hope you will all enjoy.