FISH CURRY(DRY)

                              Fish could be considered as one of the healthiest form of seafood and which could not beat any others taste as well when combined with right flavors. Fish dishes does not need a lot of spices unlike other non-veg dishes to bring out the richness ,infact the less the better. 
                             This curry was and always is my moms signature recipe which am sharing here. I read that adding Fennel seeds either in form of seeds or crushed powder gives a very unique taste to Fish. So I make sure to add it all my fish dishes except the Andhra pulusu. Try it out and let me know how it tastes. 

INGREDIENTS:

Boneless Fish Fillets-----------------1 to 1-1/2 lbs
Onion----------------------------------1 big one Quartered
Tomato--------------------------------1 big one Quartered
Chilli Powder-------------------------2tsp
Garam Masala Powder--------------1/2 tsp
Corn Flour-----------------------------2 tbsp
Ginger-Garlic Paste------------------1 tsp
Ground Fennel Powder--------------1tsp
Lemon Juice---------------------------2tbsp
Turmeric-------------------------------1/4tsp
Coriander ,Curry leaves-------------few
Oil---------------------------------------2 tbsp + 3tbsp

DIRECTIONS:

1. Pressure cook Quarted Onion,Quartered Tomato, pinch of turmeric ,pinch of salt with about a cup of water for 1 whistle. When cooled down ,grind together with no water till smooth paste.

2.Clean(with salt,turmeric and yogurt to reduce the fishy smell) and cut the fish fillets into small pieces of your size.

3.Marinate the fish with 1tsp of Chill powder, Corn flour, Salt, Ginger-Garlic paste, Ground fennel powder, Turmeric, Lemon Juice ,and set aside for 10-15mins.

4.Heat 2tbsp of oil and fry the fish pieces on both sides on med flame till they are lightly browned on the outside and set aside.

5.Heat the remaining 3tbsp oil in the same pan and add curry leaves then the smoothly grind paste. Reduce the flame to med-low and cook till it comes to boil and then keep it cooking till the paste comes down to a tight paste.

6.Now add 1tsp Chill powder, Coriander powder, Garam Masala Powder little bit of salt and fry till the oil oozes out.

7.Now add the fried fish pieces, chopped coriander leaves and mix carefully. Reduce the flame to med-low and let the fish cook in the flavor for about 5-7mins and turn off and serve hot with rice.

KERALA MASALA PRAWNS

INGREDIENTS:

Prawn---------------------1 lb

Onions--------------------1 large one(sliced)

Tomatoes-----------------1 big one(chopped finely)

Ginger-Garlic Paste-------1-1/2 tsp

Red Chilli Powder---------1 tsps

Turmeric Powder--------- 1/4 tsp

Prawns masala------------1/2 tsp

Curry Leaves------------- few

Mustard seeds------------ 1/4 tsp

Cumin seeds---------------1/4 tsp

Cumin powder-------------1/2 tsp

Coriander powder----------1 tsp

Oil------------------------- Coconut oil

Salt----------------------- as per the taste

Coriander leaves----------to garnish




DIRECTIONS:

1.Nicely clean out the prawns and devien them.Wash with salt for few minutes them set aside.

2.Heat the oil in a pan and add the mustard seeds,cumin seeds,curry leaves.

3. When they crackle, add the very finely chopped onions, saute till they turn nice brown.

4.Then add the ginger-garlic paste and fry until they are mixed in well together.

5.Now add the chilli powder, turmeric powder and add in the chopped tomatoes as well.

6.When the oil separates from this mixture, add a very little water and salt. and let the water boil.

7. Now add in the coriander pwd,prawns masala,cumin pwd and then prawns and stir well ensuring that the masala coats the prawns well.

8.Cook covered for 5-7 min till the prawns are thouroughly cooked.

9.Turn off,transfer to serving bowl and garnish with coriander leaves.

10.The flavour of masala and coconut oil brings out the kerala touch to the dish which make s it perfect to serve with both chapathis as well as rice...

FISH/CHAPALA PULUSU

INGREDIENTS:

Fish Fillets-----------------------6-7 Cut to medium sized pieces(I used Tilapia Fish)

Tamarind------------------------Pulp extracted from Lemon sized ball with 1/2C water

Jalapenos------------------------2-3

Chilli powder--------------------1 tsp

Turmeric powder----------------1tsp

Onion----------------------------1 medium one chopped+ 1/4th an onion fried in tsp of

Oil and ground to paste

Ginger-garlic paste--------------2tsp

Jaggery/sugar-------------------sufficent enough

Mustard seeds------------------1/2tsp

Oil--------------------------------3 tbp

To grind to fine powder:

Coriander seeds-----------------1tbp

Cumin seeds---------------------1 tsp

Methi Seeds---------------------1/2 tsp

Mustard seeds-------------------1/2 tsp

DIRECTIONS:

1. Heat oil in a pan, add Mustard seeds, Jalapenos, 1 whole onion chopped,and fry till onion become soft.

2.Now add ginger-garlic paste, and fry them for a little while.Then add turmeric,chilli powder and cook for few mins..

3.After that add extracted ta,marind pulp, 2-1/2 cups of water,some salt and le it come to vigorous boil. Taste and add enough salt and jaggery.

4.When the sauce tastes fine add the fish pieces and cook for 10 mins on low-medium flame uncovered. Avoid stiring in between.

5.Now add the onion paste, ground powder and try to slightly mix in the sauce.Cook for another 5-7 mins until the sauce thickens.

6.Garnish and serve with hot rice after a few hours as the pieces absorbs the sauce well.This tastes even better the next day.