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 Mulaku Curry with Thenga Kothu / Kerala Konju Curry / Kerala Style Prawn Curry with Coconut Pieces

Chemmen Mulaku curry is a very easy to make Kerala delicacy. Prawns are cooked along with coconut pieces, kudam puli and masala. Shallots, coconut pieces and Coconut oil are a must for making this curry to capture the authentic taste. Coconut oil (pacha velichenna) poured on top of the cooked curry enhances the taste. A true Keralite will indulge this spicy prawn curry with rice; it is also one of my favorite prawn dish.

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Chemmen Ularthiyathu with Thenga Kothu / Kerala Style Prawn Roast with Coconut Pieces

This is another version of the Prawn Roast I had posted earlier. Prawn is briefly cooked with coconut pieces and masalas and is then roasted in coconut oil. This is a famous dish of the "Shappu Kada" (Toddy shops) across Kerala. This dried and spicy prawn dish goes very well with rice and moru curry, as a side dish or as a wrap with chapathi and is also a great cocktail snack along with thengin kallu (coconut toddy), or with scotch or beer. Do try this for Christmas or New Year and let me know which way you liked it :) :)

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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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