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

Mutton Biriyani

Ingredients

Mutton ½ kg
Onion medium size 6 -chopped finely
Tomato medium size 3- chopped finely
Garlic 2 1/2tab spoons
Ginger 2 1/2tabspoons
Green chilly paste 2 tab spoons
Garam masala powder 1 tablespoon
Yogurt 4tab spoons
Coriander leaves 1 cup
Mint leaves ¾ cup
Ghee ½ cup
Limejuice 4 teaspoons
Chilly powder 1 teaspoon
Turmeric powder ¼ teaspoon
Coriander powder 1 teaspoon
Basmati rice 2 ½ cups.

Method of Preparation
Heat Ghee in a pan. Sauté onions till golden brown. Add garlic-ginger-green chilly paste. Fry for two minutes. Put chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves and coriander leaves into this. Sauté for a few minutes till the masala becomes thick. Add cut and cleaned mutton pieces and stir. Pour little water [if required] and mix. Cook till mutton is done. Add yogurt.

Boil water. Add enough salt, a pinch of turmeric powder, 2 cardamoms, 3 small pieces of cinnamon, 2 cloves, and 1 spoon ghee into this. Cook rice until it is done and drain. Take care the rice not to be sticky.

Heat a vessel. Pour a little of ghee. Put a little of cooked rice and spread 1 teaspoon of limejuice over it. Put one layer of the mutton masala above it and repeat the process till the rice and masala are over. Close the lid tightly and heat on a low flame for about 10 minutes. Mix before serve. Serve with yogurt and cocunut-pudina chutney and pickle.

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.

Kerala Special Kozhi Curry

Ingredients

1. One whole chicken ,cleaned and cut in to curry sized pieces.
2. Coriander leaves [malli illa]- 1whole bunch chopped.
3. Onions-4 sliced.
4. Garlic- 6 cloves sliced.
5. Ginger-1big piece finely chopped.
6. Lime- 1/2 a piece.
7. Coconut-1 fresh grated.
8. Oil & salt to taste.

Grind together to a smooth paste:
12 red chillies, 1&1/2 tbspn of poppy seeds [khus-khus], 2 tbspn of coriander seeds,
1/2 tspn of cumin seeds [jeera],1/2 tspn of turmeric powder or whole turmeric 1 -inch piece, 1 tspn of garam masala [optional] & 6 nos of cashew nuts.

Method of Preparation
1. Soak the grated coconut in 1/4 cup of hot water and extract thick milk.
2. Then add1 glass of hot water and extract the thin milk [2nd milk]. you can use the
mixer and remove the thin milk.
3. Add 1/2 cup of hot water and extract the 3rd milk. Grind and extract.
4. Heat oil and fry the onions ginger, garlic, and coriander leaves.
5. Add the ground masala and fry for few minutes till the raw smell evaporates.
6. Now put the chicken pieces and fry ,cook over a low flame till the chicken is well browned ,stir in the 3rd milk and cook. keep adding the 2nd milk simmer for a while.
[As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water.]
7. After the chicken is cooked, remove from fire. Let there be enough gravy.
8. Finally add lime juice and the first extracted coconut milk. [Never boil after the thick
coconut milk is added]
9. Serve hot with parotta or rice.

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.

Chicken Biriyani

Biriyani is a very famous traditional Indian dish. Basically biriyani is made up of basmati rice, mixed with a curry made up of rich spieces! If you are familiar with Indian cusine, then you must have tasted this mouth watering dish.., if not do try once ! You can surely find ‘Biriyani’ in the menu card of any Indian Restaurant.

Sl.No  Ingredients  Quantity  PreCooking Preperation 
1 Basmati Rice  2 Cups   
2 Ghee  4 Tablespoons   
3 Chicken 800 gms Cleaned and cut into medium pieces
4 Onions  3 -4 Medium Sized  Slice finely
7 Green Peas 1/2 cup boiled
8 Potatoes 1 Medium Sized Peeled and Sliced finely 
9 Green Chillies 3 or 4 Slit
10  Tomatoes 3 or 4 Chopped fine
11 Ginger – Garlic 1 Tablespoon Paste
12 Chilli Powder 1 1/2 Teaspoon  
13 Turmeric Powder  1/4 Teaspoon  
14 Coriander Powder  1 1/2 Teaspoon  
15 Garam Masala 1 Teaspoon  
16 Cloves 5 or 6  
17 Cardamoms 5 or 6  
18 Cinnamon 2 cms stick  
19 Pepper Corns 9 or 10  
20 Bay Leaves 3  
21 Milk 1/4 cup  
22 Saffron Small pinch Soak in milk
23 Coriander Leaves Small bunch Cleaned and Chopped
24 Oil For frying  
25 Pudina Leaves Small bunch Cleaned and Chopped
26 Salt To taste  

Preparation of Chicken Biriyani
Deep fry onions till golden brown. Drain and keep aside a small portion for garnishing.
Add the items 10 to 15, into the remaining onions, and cook for seven minutes, at medium heat.
Add 1/4 cup of water, green chillies, and cook till ghee seperates.
Add the pudina leaves, chicken pieces, along with salt, and cook at a medium heat adding little water.
Remove from heat when the chicken pieces are cooked tender, and the gravy thickens.
In a heavy bottomed vessel, fry items 16 to 20 in ghee, and add into rice. Cook rice in water with salt, take care that rice grains are not over cooked.
Mix the cooked rice with saffron water/ milk, so that some of it becomes orange / yellowish. If saffron is not available you can use orange color, and saffron essense as a substitute.
Deep fry potatoes in oil.
Heat ghee in a heavy bottom vessel, spoon in 1/3 of the rice and add 1/2 of the chicken masala on top.
Sprinkle peas, fried onions, and coriander leaves on top.
Again make a layer of rice, cover with chicken, sprinkle the onion, potatoes, and coriander leaves.
When you finish, on the top layer spread the rest of the rice.
Garnish with coriander leaves, fried onions, cashewnuts, and raisins.
Seal the vessel with a heavy lid, cook on a very slow fire for some 20-25 minutes. (Optionally you can use oven)
Your chicken biriyani is ready ! Serve hot with raita, or curd and salad, and pickles.

Olathirachi (Beef Fry)

This is one of the traditional beef curry known as olathirachi. You can be sure of having some, on any important occasion of Keralite Christian community. Prepared with fresh beef it is a sure treat with rice or chapati / roti.

Sl.No  Ingredients  Quantity  PreCooking Preparation 
1 Beef 1 Kg Cut into small cubes
2 Onions / Shell onions 2 to 3 cups Cut into thin slices
3 Ginger 1/2 cup Cut into juliennes
4 Garlic 1/2 cup Cut into juliennes
5 Curry leaves 2 stalks Cleaned
6 Salt To taste 
7 Coconut 1 cup Cut into thin rectangular pieces
8 Green Chillies 4 or 5 Sliced lengthwise
9 Vinegar 3 teaspoons Optional
10 Red Chilli powder 2 teaspoons  
11 Turmeric powder 1/4 teaspoon  
12 Coriander powder 1 1/2 tspn  
13 Garam masala 2 teaspoon  
14  Oil 3 tablespoon  
15  Tomato paste 2 teaspoons Optional

Preparation
Cut the beef into small cubes, and clean thoroughly.
Cut the onions, ginger, garlic, and coconut. Coconut should be cut into around 1 cm long, thin pieces.
Heat oil in a heavy bottomed vessel, and fry coconut, onions, ginger, and garlic. Fry till onions, and coconut pieces turn light brown. Add a stalk of curry leaves.
Add a little oil to fry the masala. When the oil is heated, add the turmeric powder, chilli powder, coriander powder, and the garam masala, and fry.
If you are not using vinegar, add tomato paste.
Add the cleaned beef and water enough to cook.
You can cook this mixture in a pressure cooker when in a hurry. Remove when almost cooked.
In a wide based vessel, put the cooked curry, add a stalk of curry leaves, and cook at a medium heat.
Cook till the water content is evaporated, and the curry becomes dry.
Serve with hot rice or chapattis.
This dish could be stored for some days, just heat it in a little oil, when served.

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.