Fish and Mango Curry

Ingredients

2 lbs. fish, cut into big pieces
1 cup chopped onions
4 medium green chilies, slitted
1 marble size tamarind
1 big raw mango, cut into pieces
Few curry leaves
Salt to taste
Grind into a fine paste:
1 cup chopped coconut
1 tsp. pepper
1 tsp. cumin seeds
1 tbsp. coriander powder
1 pinch turmeric powder
For seasoning:
1 tbsp. oil
1 tsp. fenugreek seeds
1 tsp. aniseeds
Method of Preparation
1. Clean the fish pieces and wash it clearly. Dissolve a pinch of turmeric powder and a pinch of salt in a cup of water and soak the fish pieces to avoid a kind of smell.
2. Soak the tamarind in water and take juice from it. keep it aside.
3. Mix the mango pieces, fish pieces, onions and green chilies in tamarind water with salt. Cook until they become soft.
4. Add the ground items and cook it in low heat until the raw smell has to be gone with the lid on. Season it and add the clean curry leaves.
Let it reach the boiling point and remove it from the heat. Serves: 6
Preparation time: 30 minutes

Fish Mollie (Fish Molly)

Ingredients

Fleshy fish – 500gms
Onion – 4 nos
Tomato – 3 big
Ginger – 1 inch
Garlic – 10 cloves
Green chillies – 5 nos
Tamarind – 1 lemon size
Coconut – 1
Mustard seeds – 1 tsp
Turmeric – 2 tsp
Chilli powder – 3 tbsp
Coriander powder – 4 tbsp.
Garam masala – 2 tsp
Pepper powder – 2 tsp
Coconut/vegetable oil
Curry leaves – 2 sprigs
Salt To taste

Method
Cut the fish into 1.5inch cubes. Avoid bony fish. Make a paste of 1tsp turmeric, 1 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, salt and juice of 1 lemon or 2 tsp vinegar. Apply it to the cut fish and refrigerate for atleast an hour. This can be done a day before too. Medium fry the fish pieces and keep separately. Chop the onion and tomato into small pieces seperately. Grate the ginger and garlic. Slit the green chillies. Add the tamarind to 1/2 cup water. Extract coconut milk so that you have one cup of thick coconut milk and two cups of thin milk.Take a heavy bottom vessel with lid. Splutter the mustard seeds in 2 tbsp oil. Fry the onion till golden brown. Add the grated ginger and garlic and chillies. Add the tomato and fry till dry. Add the chilli powder, coriander powder, masala and 2tbsp water. Fry till the masala is fried(be careful not to burn it). Add the two cups of thin coconut milk and the tamarind extract and cook covered. When it starts boiling reduce the flame, add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break. Cook covered for 5 minutes in the lowest flame. Turn off the flame. Add the thick coconut milk and stir slowly. Check the salt and spice. Add if necessary. Garnish with curry leaves. A good accompaniment for rice, chapati and bread.

Kerala fish curry

Ingredients

Fish – 15 Pieces
Chilli powder – 21/2 Tablespoon
Coriander powder – 1 Teaspoon (optional)
Turmeric – A pinch
Ginger ground Two Tablespoon
Garlic – 4 Cloves
Small onion sliced – 10
Curry leaves – 2 Sprig
Kodampuli – 5 Pieces
Oil – 3 Tablespoon
Mustard – ½ Teaspoon
Fenugreek powder – ¼ Teaspoon
Salt To Taste

Method of Preparation

Grind chilli powder, coriander, turmeric, garlic and ½ ginger to a paste. Soak the ‘Kodampuli’ in one cup of water. Heat oil in the pan . Splutter mustard seeds. Fry the cut onions and ginger, when brown add 2 cups of water, salt and soaked Kodampuli together with water. Boil and add fish pieces. Allow it to boil again. Add fenugreek powder and cook till gravy thickens and stir it occasionally. Season it with curry leaves. Remove from fire.

Fish with Mango (Kerala Style)

This curry is prepared using coconut oil, fresh green mangos, and chilli powder. Traditionally this curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it contributes to the great taste of the curry.

Sl.No  Ingredients  Quantity  PreCooking Preperation 
1 Fish 250 grams Cleaned
2 Green (Raw) Mangos 1 or 2 medium sized Cut into small cubes
3 Curry Leaves Small bunch  
4 Red Chilli Powder 3 teaspoons  
5 Turmeric Powder 1/2 teaspoon 
7 Shell Onions 2 
7 Coconut Oil 2 tablespoon 
8 Ginger 1 1/2 inch piece 
9 Garlic 3 cloves 
10 Salt To taste 
10 Coconut 1/2 cup Grated
10 Green Chillies 1 or 2 Whole

Preparation
Cut the fish into medium sized pieces, clean well, drain and keep side.
Grind red chilli powder, turmeric powder, onions, ginger, garlic, grated coconut to make a smooth paste.
Put the ground mixture into a pan.
Add the fish, mango pieces, curry leaves, green chillies, and a tablespoon of oil. Add water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
When the pieces are almost cooked, increase the heat and cook till the curry thickens.
Pour the remaining oil over the curry, and remove from heat.
Serve hot with rice.

Fish Molly / Stew

Fish Molly or Stew, is a one of the favorite fish curries of Kerala. Served with appams or breads, it has a place of its own. Sl.No  Ingredients  Quantity  PreCooking Preperation 
1 Fish 250 grams Cleaned
2 Curry Leaves 1 stalk  
3 Red Chilli Powder 1/2 teaspoon  
4 Turmeric Powder 1/2 teaspoon 
5 Coriander Powder 3 teaspoons 
6 Oil To cook 
7 Ginger 1 1/2 inch piece Cut into juliennes
8 Garlic 3 cloves Cut into juliennes
9 Salt To taste 
10 Onions 3 medium sized Cut into thin slices
11 Green Chillies 4 or 5 Slice lengthwise
12 Garam Masala 1 teaspoon  
13 Coconut Milk 1 cup  
14 White Vinegar 1 teaspoon  
15  Tomato 1 small Cut into thin slices
Preparation
Cut the fish into medium sized pieces, clean well, drain and keep side.
Heat oil and fry onions, green chillies, ginger, garlic, and curry leaves. Fry till onions turn golden brown.
Add turmeric powder, red chilli powder, coriander powder, garam masala, and fry well.
Add the fish, salt, water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
When the pieces are almost cooked, increase the heat and cook till the curry thickens.
Pour the coconut milk, vinegar over the curry, and  tomatoes, keep stirring, and remove from heat when hot.
Serve hot with rice.

Fish with Coconut (Meen Peeravattichatu)

Meen Peeravattichatu, is a one of the famous fish curries of Kerala. Prepared using coconut oil, grated coconut and a special tamarind (kodampuli). This curry is basically made using small fish. Traditionally this curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it contributes to the great taste of the curry.

Sl.No  Ingredients  Quantity  PreCooking Preperation 
1 Any small fish 250 grams Cleaned
2 Kodampuli 3 or 4 Boil in water
3 Curry Leaves Small bunch  
4 Red Chilli Powder 1/4 teaspoons  
5 Turmeric Powder 1/2 teaspoon 
7 Shell Onions 2 Cut into thin slices
7 Coconut Oil 2 tablespoon 
8 Ginger 1 1/2 inch piece Cut into juliennes
9 Garlic 3 cloves Cut into juliennes
10 Salt To taste 
10 Coconut 1 cup Grated

Preparation
Use small size fishes for this dish (otherwise cut them into small pieces), make small finger size pieces, clean well, drain and keep side.
Put red chilli powder, turmeric powder, curry leaves, onions, ginger, garlic, grated coconut, and salt into a pan, and mix well, by squeezing lightly with hand.
Add the water containing the extract of Kodampuli, into this mixture, and mix again.
Add the fish, and a tablespoon of oil. Add water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
When the pieces are almost cooked, increase the heat and cook till the curry dries up.
Pour the remaining oil over the curry, and remove from heat.
Serve hot with rice.

Malabar Fish Curry

Ingredients:

• 250 g Shell fish or any other fish
• ¾ coconuts
• 1 big onion
• 4 green chilies
• 2 cm ginger piece
• ½ garlic pod
• 1 small onion chopped

Seasoning:

• 2 tsp chili powder
• Small ball of tamarind
• ½ tsp turmeric powder
• ½ tsp fenugreek
• 2 tbsp coriander powder
• ½ bunch coriander leaves
• 1 tsp aniseed
• 1 curry leaf
• 1 big tomato
• 2 tbsp oil

Directions:

1. Clean and cut the fish into big slices. Peel garlic and scrape ginger. Cut tomato into 4 pieces. Soak tamarind in water. Extract milk from ½ coconut and keep aside.
2. Roast rest of the coconut gratings with aniseed, chopped onions and curry leaves in 1 tbsp oil till gratings are brown. Grind this mixture to form a smooth paste.
3. Grind garlic and ginger to a paste. Fry this paste also in oil.
4. To ginger-garlic paste add water, coriander powder, turmeric powder and salt. Boil for a minute.
5. Cook fish till it is almost done. To this, mix coconut paste along with coconut milk. Finally add curry leaves and coriander leaves. Boil and remove from fire.