Fish Tikka

Tried this recipe after seeing a popular cookery show, Annie’s Kitchen.  It came out really well so thought of sharing it with you. You can either grill or bake tikkas in the oven, use an electric toaster grill or on stove top. It’s a very easy and hassle free recipe. You can marinate the fish pieces and keep it overnight in the fridge before grilling. It is a perfect recipe to serve as a starter or as a main or side dish. A great addition to a party menu :) :) ...

Fish Tikka

Ingredients:

Boneless Fish - 1kg {can use Neymeen (Seer fish),  Motha (King fish) or any thick boneless fish pieces}

Onion -1 cup, cut into 1 ½“pieces

Tomato -1 cup, cut into 1 ½“pieces (remove seeds)

Capscium – 1 cup, cut into 1 ½“pieces

Butter – 3 tbsp

For the marinade:

Ginger paste - 2 tsp

Garlic paste – 2 tsp

Green chilly paste- 4 tsp

Mint leaves paste – 2 tsp

Ajwain powdered / Ayamodakam podi -1 tsp

Turmeric powder – ½ tsp

Dried fenugreek leaves / Kasoori methi- ½ tsp

Lightly roasted Besan/ chickpea flour/ kadala maavu - 2 tsp

Hung Curd (yogurt) - 4 tsp

Vegetable oil – 1 tbsp

Lemon juice -2 tbsp

Salt to taste

Method:

• Cut into 1 ½ inch pieces and rub the fish with little salt and vinegar to remove the fishy odour. Keep aside for 5 minutes. Wash well and pat dry on a kitchen towel.
• Mix all the marinade ingredients in a big bowl and add fish pieces and mix well to coat all the marinade to the fish pieces. Keep aside for half hour. (you can keep this marinated fish overnight in the fridge).
• Just before grilling, add onion, capsicum and tomato pieces to the marinated fish and well.
• Skewer the fish and vegetables alternately on skewers or tooth picks.
• If you are using an oven, place the skewered tikkas on the wire rack. Brush tikkas with melted butter and grill for 10-15 minutes overturning them every few minutes.
• If you are using stove top, melt little butter in a non-stick tava, add skewered fish tikkas and grill on medium flame until all sides are lightly browned and fish is cooked well.
• Serve hot decorated with lemon wedges and pudina chutney or sauce.

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Chemmen Ularthiyathu / Kerala Style Prawn Roast with Tomatoes

Prawn / Shrimp Roast is a famous Syrian Christian dish which can be prepared very quickly. Prawn is cooked in their own juices along with spices, tomatoes and a small piece of kudampuli (kokum). Prawns absorb all the flavours which give a nice spicy dry dish that goes really well with a bowl of steaming rice and morucurry, Palappam or chapathi

Chemmen Ularthiyathu / Kerala Style Prawn Roast with Tomatoes

Ingredients:

Cleaned Prawns / Shrimps – 250 gm

Onion – 1 medium, sliced (can replace with chumannulli / shallots)

Ginger paste – 2 tsp

Garlic paste – 1 tbsp

Tomatoes – 2 medium, chopped

Chilly powder – ¾ to 1 tsp

Turmeric powder – ¼ tsp

Coriander powder – 1 tsp

Pepper powder – ¾  tsp

Garam masala – 1 tsp

Coconut oil – 2 tbsp

Kudampuli / Kokum -1 small piece, soaked in ¼ cup of water

Curry leaves - few

Coriander leaves, chopped – 1 tbsp (optional)

Salt to taste

Method:

• Heat oil in a pan, add sliced onion and fry until light golden brown. Add ginger paste and garlic paste and fry again for 2 to 3 minutes.
• Add chopped tomatoes and curry leaves and sauté well.
• Add the chilly powder, turmeric powder, coriander powder and pepper powder and sauté until oil separates.
• Add kudampuli along with its soaked water, prawns and salt and sauté over medium heat until prawns are cooked and well coated with tomato mixture.
• Sprinkle the garam masala and coriander leaves over the prawns and stir well and remove from heat.

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Kerala Mathi (Chala) Achaar / Sardine Pickle

Amma used to make fish pickle but she always used big fishes like King Fish (Motha), Seer Fish (Neimeen) etc.... Recently someone told me Mathi Pickle is very good and last week when I got some Mathi / sardines I tried it with a small batch.... I have adapted the recipe from B.F Varghese’s book and it came outwell..... You can either cut mathi into small pieces or use as a while fish like I did... A good side dish with rice, moru kachiyathu and thoran....

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Kerala Fish Cutlets

A very common appetizer in Malayali Christian homes after Meat cutlets.....Perfect as a side dish with rice, chapathi or as an afternoon snack or a party cocktail snack..... the best part of making cutlets is that you can freeze it really well and fry as and when needed..... 

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Fish Pie Recipe

Fish pie was a regular dish amma used to make for special guests whenever she had to serve a two or three course dinner. It is a substitute for fish molie / fish masala/ fish pollichathu and is an easy to make dish which goes well with bread or dinner rolls.... All the preparation can be done ahead of time and baking can be done just prior to serving..... Surprisingly I found fish pie was my mother in law’s favorite also:)...and now it’s my favorite too.... Both the recipes are slightly different and today I am sharing my mother in laws recipe here.... will share amma’s recipe another time :).....   

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Mathi Kappa Puzhukku / Mashed Tapioca and Sardines with Coconut and Spices

I don’t know how many of you have heard or eaten this simple dish from God’s own country Kerala.....This is a dish my mom used to make from a recipe she received from my grandma after her wedding..... It’s a dish you can have on its own without any side dishes.....I love it and whenever I buy sardines I make a small portion like this all for myself since my hubby doesn’t like it :)....A unique taste when the simple kappa (tapioca) is cooked with mathi (sardines), kudampuli and spiced coconut....

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Varutha Meen Podichathu ~ A side dish made out of Leftover Kerala Fried Fish seasoned with coconut and spices

What would you do if you have some left over meen varuthathu (Kerala fish fry)? Some reheat in the MW or fry for a minute again in hot oil or some throw it away; right? I personally don’t like reheated fish fry especially Mathi / Sardine and Ayala / Mackerel fish fries. On my recent conversation with my mom’s sister she told me instead of throwing it away, make a side dish by crushing the deboned fried fish with some coconut, green chillies and shallots and sauté in a little oil. I tried it with the left over mathi/ sardine fry and it was superb!!! It is a great dish with boiled rice and yogurt or with Kanji (rice gruel). Now it is up to you whether you want to make it with the left over fish fry or fry some fish to make this dish :) :) :)

Varutha Meen Podichathu ~ A side dish made out of Leftover Kerala Fried Fish seasoned with coconut and spices :)

So here is how I made this dish:

I had 2 left over mathi/sardine fry, and I removed most of the bones and coarsely crushed the fish with 3 shallots, ½ cup grated coconut, 1 green chilly (adjust according to taste). Heat a teaspoon of oil and splutter mustard seeds and curry leaves and sauté the ground mixture stirring well, add salt if necessary. Enjoy this simple Kerala side dish with boiled rice or Kanji(rice gruel) :) :)

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Tuna Cutlets

A n easy and tasty Appetizer J 

Tuna Cutlets

Ingredients:
Canned tuna - 2 cans, I used the one in water (drain and flake it with a fork)
Boiled and mashed Potatoes-2 medium
Onion-2 medium, chopped fine
Ginger-2 tsp, chopped fine
Garlic-1 tsp, chopped fine
Green Chillies-2, chopped fine
Kashmeri Red chilly powder-1/2 tsp (adjust according to your taste)
Turmeric powder-1/4 tsp
Pepper powder- 1 tsp
Garam Masala powder-1 tsp
Coriander leaves-3 tbsp, chopped fine
Mint Leaves-1 tbsp (optional)
Chopped Curry leaves – few
Salt to taste
Egg whites-2
Bread Crumbs- as required
Oil

 Method:

• Heat 2 tbsp oil in a non stick pan, sauté chopped onion, ginger, garlic, green chillies and curry leaves until golden brown.
• Add chilly powder, turmeric powder, pepper powder and sauté for a minute or two.
• Add flaked tuna and sauté until tuna turns light brown.
• Add garam masala, chopped coriander leaves, mint leaves and mix well. Turn off the heat and keep aside for 5 to 10 minutes to cool down slightly.
• Add mashed potatoes. Mix well with hand.
• Form the mixture into desired shape.
• Beat the egg whites slightly with a fork adding 1 tbsp of water.
• Dip the cutlets in beaten egg and then roll them in breadcrumbs.
• Deep fry the cutlets in oil, until golden brown.
• Serve hot as an appetizer with tomato ketchup or as a side dish for chapathi, rice or even with bread slices.
• Makes about 20-25 cutlets.

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Grilled Fish Fillets

Grilled Fish Fillets

Ingredients:
White-fleshed fish fillets - 3-4 pieces (I used Crème Dori)

For the marinade:
Thick curd-4 tbsp
Lemon juice-1 tbsp
Chilly powder-1 ¼ tsp
Pepper powder-1/2 tsp
Tandoori masala-1/2 tsp
Ginger powder-1/4tsp
Garlic powder-1/4 tsp
Turmeric a pinch
Salt to taste

Method:

• Clean fish and pat dry on a kitchen towel.
• Mix all the ingredients given under marinade.
• Rub the marinade well all over the fish pieces and let it marinate for 2-3 hours.
• When your oven/ grill/barbecue is hot, place the fish fillets on a greased wire rack and let it grill for10-15 minutes turning in between.(The time of grilling will depend on the thickness of the fish and may vary a little).
• Serve hot with some sautéed vegetables and mashed potatoes and salad of your choice.

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Unakka Chemmeen Chammanthi Podichathu / Dry Prawns Chutney Powder :)....

My dad loves fish and he insisted on having fish every day. So when fresh fish was not available mom used to make curries like chemmenum mangayum, unakka meenum vazhakkayum,unakka meenum murigakkayum or dry side dishes like unakkameen varuthathu, unakkameen chamanthi or this chammanthi podi. Recently I grabbed a packet of dry prawns and I phoned my mom’s sister for the recipe ;) This easy to make quick side dish goes very well with boiled rice and is best served with Kanji (rice gruel) :)...…Yummy….:)

Unakka Chemmeen Chammanthi Podichathu (Dry Prawns Chutney Powder)

Ingredients:
Clean Dry Prawns-150gm
Chumannulli / Shallots-10
Grated Coconut- 1 ½ cups
Green Chillies-3-4
Curry Leaves-1 stalk

Method:
Grind coarsely all the ingredients together in a mixy. Heat 2 tsp oil in a pan and sauté the ground mixture stirring well, add salt if necessary. Serve hot as a side dish with Kanji (rice gruel) or with rice, curd and a mezhukkupuratti or thoran.

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Fish Crumb Fry

Fish Crumb Fry Recipe Source~ Vanitha Pachakam

Ingredients:
King Fish (Motha) or Seer Fish (Neimeen) slices-250gm

Salt- to taste
Maida/All purpose flour-2 tsp
Vinegar-2 tsp
Pepper powder-1/2 tsp or according to taste
Egg-1
Bread crumbs-1/2 cup
Oil-1/2 cup

Method:

• Clean fish, slice and drain on a kitchen towel.
• Mix maida, vinegar, pepper powder and salt and apply to fish and leave for 1 hour.
• Slightly beat the egg and dip each fish pieces in egg and coat in bread crumbs.
• Deep fry in oil until golden brown and serve hot with tartar sauce or tomato ketchup.

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Kerala Fish Molee Recipe / Fish Molee/ Fish Cooked in Mildly Spiced Coconut Milk

In memory of my Mother……
"There never was a woman like her. She was gentle as a dove and brave as a lioness... The memory of my mother and her teachings were, after all, the only capital I had to start life with, and on that capital I have made my way."
~ Andrew Jackson

Today is my mom's birthday and this post is dedicated to her memory.... even if her body is not amidst us.... her soul will always be there to guide and help us overcome all life's difficulties...... she was a great mother and an even greater human being and she always wanted her kids to follow in her footsteps, to be gentle and compassionate, kind and loving, patient and forgiving and all that my brother and I are today we owe to our mom..... Today I am sharing with you the recipe for Fish Molee the way my mom used to make and appreciated by many..... hope all of you will try this in your kitchen....

Fish Molee / Fish Moli ~ Fish Cooked in Mildly Spiced Coconut Milk
Ingredients:
Fish -1kg
Onion-4 medium, sliced thinly
Green chilly-12nos, slit
Ginger-2pieces chopped
Garlic-1 pod, chopped
Cloves-6 nos
Cinnamon-1" piece 2 nos
Cardamom- 6 nos
Black pepper-6-8 nos
Tomato-4 nos, cut in round shape, thinly
Coconut milk from 1 coconut (thick and thin milk separately)
Turmeric & salt to taste
Cashew nuts- 15 nos ground to a fine paste( you can omit this by replacing 1 tbsp maida)

Method:

• Heat oil, splutter mustard, then add pepper, cardamom, cloves, cinnamon and fry.
• Add onion, ginger, garlic, green chilly and sauté till transparent. (Also you can add some thinly sliced carrots and some macaroni while sautéing.)
• Add turmeric & 1 tbsp maida if not adding ground cashew nuts.
• Add second and third extracts of coconut milk and when it starts boiling add fish pieces, and simmer on medium heat.
• When it about to get ready add tomato pieces, and some of thick coconut milk and cashew nut paste. Simmer and when the gravy thickens turn off heat.
• Serve hot with Palappam, Vellayappam, Bread rolls or Chapathi.

I haven’t updated this humble place of mine for a couple of months.....was away for vacation and lazy after returning also busy with a pre-schooler and no helper at home.... I am thankful to all my readers who inquired about my absence from blogsphere and encouraged me to come back.....also a big thanks to all who commented on my previous posts even though I sometimes fail to return your visit....I promise I will definitely try to find time to visit you all.... I wish all my readers and their loved ones A Very Happy Diwali!!!

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Paningil (Meen Mutta) Varuthathu / Deep Fried Fish Roe (Eggs)

A very tasty cocktail snack!

Ingredients:
Fish Egg -250gms
Shallots- 10nos, chopped fine / 1 medium Onion
Ginger-1" piece chopped
Greenchilly-2, chopped fine
Egg-1
All purpose flour/ Maida- 4-6 tbsp
Salt to taste


Method:

• Wash fish eggs and tear the membrane or sack and scoop out eggs from it.
• Add chopped shallots, green chilies, ginger, beaten egg, flour and salt to taste.
• Mix well and drop a tea spoon of mix to medium hot oil and deep fry till golden brown.
• Serve hot with sauce

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Fish n' Chips

Ingredients:

500gms Sole Fillet, skinned

Lemon juice
Salt and white pepper
1/4 cup flour
Oil for frying

Batter:
1 1/2 tsp active dry yeast
1/2 cup warm water
3/4 cup flour
1 tsp oil
3/4 cup beer
1 egg white
pinch of sugar

Method:

• Cut each fillet diagonally into 2 piecesWash fillet in lemon and water. Season with salt and pepper. Chill while you prepare the batter.
• Sprinkle yeast over warm water. Let stand until dissolved.
• Place flour in a bowl with the salt and sugar. Make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer. Stir with a wooden spoon just to combine. Stir in remaining beer. Let the batter stand, covered, in a warm place for 30-35 minutes, until it has thickened and become frothy.
• Dry fish with paper towels. Stir together remaining flour, pepper and salt in a plate.
• Heat the oil.
• Whip egg white until it forms soft peaks and fold into batter.
• Coat fish with seasoned flour, patting so they are evenly coated. Shake off excess flour. Using a 2 pronged fork, dip the fish into the batter. Lift it out and hold it over bowl 5 seconds to drip off excess batter. Carefully lower the piece of fish into the hot oil and deep fry, turning once, until golden crisp.
• Serve the fish drizzle with fresh lemon juice, french fries, tartar sauce and tomato sauce.

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Kerala Fish Curry

Ingredients:

Fish- 1/4kg, cut in to pieces

Kudampuli (Fish Tamarind) – 4pieces
Small onion-3tbsp sliced
Garlic- 4 cloves
Ginger 2"pieces-1nos
Red chilly powder – 3tbsp
Turmeric powder- 1/4tsp
Fenugreek powder-3/4tsp
Coconut oil – 2tbsp
Mustard seeds-1tsp
Curry leaves- few

Method:

1. Cut Kudampuli (fish tamarind)into small pieces. Wash well and soak in 1/2 cup of water.
2. Clean and wash the fish well and squeeze off the water.
3. Grind ginger and garlic together.
4. Heat a meen chatti (an earthen pot) on low flame. Add coconut oil and add mustard seeds. When it start crackling add 3tbsps sliced small onion and fry till golden brown. In to this add ground ginger-garlic paste and fry till light brown.
5. Then add red chilly powder, turmeric powder, fenugreek powder and curry leaves and fry for a minute. Now add 2 cups of water and soaked kudampuli with its water and add salt to taste and bring to boil.
6. Add fish pieces in to the boiling mixture. Continue cooking for half an hour on low flame and remove from fire when the gravy is thick. Garnish with curry leaves and serve hot with boiled rice or Kappa Vevichathu/Tapioca Curry.

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