Kozhuva Pepper Fry/Anchovies Pepper Fry

Kozhuva Pepper Fry/Anchovies Pepper Fry

Anchovies when fried are crispy and super tempting. This can be served with rice or as an appetizer. It  has the spicy kick of pepper and the flavor of curry leaves. You can use either green peppercorns or ground black pepper. Try this crispy and tasty fish fry, you will surely love it.

Ingredients
Kozhuva/ Anchovies- 1/2 lb
Egg white-1
Green pepper corns- 1 tbs
(or ground black pepper according to taste)
Turmeric powder- 1/3 tsp
Ginger- thin slice
Curry leaves - 2-3 springs
Coriander leaves- 3 tbs chopped
Corn starch- 2 tbs
salt and oil for frying
 

Make a fine paste of pepper corns, ginger,curry leaves and coriander leaves. Into  this add turmeric powder, egg white and corn starch and make a smooth batter.
Clean fish and marinate with this paste and set aside for five to ten minutes.
You can either deep fry or shallow fry the fish. This one above is shallow fried and will take 2-3 minutes on each sides. Fry till both sides are evenly fried and crispy.

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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

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.