FISH PICKLE

My quest to make Fish Pickle goes back to my college days where I had the oppurtunity to eat the best fish pickle i ever had. Unfortunately that was the only time.I have lived in kerala my whole life and Fish Pickle being one of the most popular items there, its surprising to me that i havent had it even ones.

Also in this cold weather when you are looking for things to keep yourself warm pickles definitely helps.The fish pickle i made is quite different from the one i had.Its equally good nevertheless.Its fairly simple and quick to make.It took me just about less than 30 mins to make it from start to finish.I made a small batch.Now that i am done i wish i had made more.Its finger licking,lip smacking delicious.Its that good.Very very addictive.

INGREDIENTS

Fish fillet - 1, any white fish, I used tilapia,Sliced
Shallots - 5-6 nos, sliced thin
Ginger - 1 1/2 tbsp , julienned
Garlic - 4-5 cloves, slliced thin
Kashmiri red chilli pdr - 2 tbsp + 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 2-3 sprigs
Asafoetida - a big pinch
Salt  and pepper to taste
Oil - 1 1/2 tbsp + 1 tbsp

METHOD

First Marinate the sliced fish with 2 tbsp of chilli pdr,sat and pepper.Keep aside for 15-20 mins.
Heat some oil in a wide pan.Shallow fry the fish pieces. Sprinkle some asafoetida on top and transfer it to a bowl.In the same pan pour the rest of the oil and when its hot add mustard seeds.When it starts to pop add curry leaves,ginger,garlic and shallots.Add salt.When it starts to become light brown add the rest of the chilli pdr.Dont add any water..Lower the flame and stir for a minute until fully incorporated.Add the fried fish to this and mix well.Serve immediately ,warm or cold with some rice.

ENJOY!!!

HERB - CRUSTED FISH

I love fish, can have it every single day.Most of the time i try making the kerala type fish dishes like fish molay or meen pollichathu or fish fry. For me making those dishes are really tough because even though they are edible they dont come close to perfection.But this one is as perfect as it can be.Credit goes to my brother who taught me to cook this. I never thought such simple ingredients could make a fish so tasty. He served it on top of some caramelized onions and pepper. YUMMY!!!Its melt-in-your-mouth delicious. Its great as an appetiser.My l'il one  loves it too. This is just one of the many tasty dishes i got out of my brother, hoping for more :).

 INGREDIENTS

Fish fillet - 1-2 nos(i used tilapia. You can use any white fish like catfish or flounder)
Dry oregano
Dry thyme
Dill weed
Salt and pepper
Oil
No particular measurements just spread as much or as less as you want.
(You can use any combination of dry herbs that you have in your pantry)

METHOD

First clean the fish and wipe it dry.Apply some oil on both sides of the fish to help the herbs and salt stick to it.Put salt,pepper,and herbs all over the fish on both sides.Press it gently so tht they stick well to the fish.

Heat a tbsp each of butter and oil in a wide cast-iron skillet.When its smoking hot put the fish in the skillet and let it cook for couple of minutes on both sides.This fish cooks pretty fast.Transfer it to a paper towel to absorb the extra oil. Serve warm on the side of white rice  or as an appetizer.

FISH MOLEE

Fish molee is one of the most popular seafood dish in Kerala.Its a mild tasting,non-spicy dish prepared with coconut milk.Its very easy to prepare, the extraction of coconut milk being the only hard job here.It is at its best only when a fresh fish is used,preferably a firm fleshed fish like king fish,pomfret or even cod.I used king fish.In US you can find it in any Asian grocery stores. There is not many spices used in this dish,coconut milk is the main ingredient so a bad fish can totally ruin the taste.Fish molee is usually served along with rice or Aappam.

INGREDIENTS

For Marination:-

King fish or any firm fleshed fish - 1 lbs

red chilli pdr - 1 tsp

turmeric - 1 tsp

lemon juice - 1 tbsp

salt to taste

For Gravy:-

onion - 1 medium size, sliced

tomato - 2 medium size,diced

ginger - 1 tbsp

coconut milk, 1st extract - 11/2 cup

coconut milk, 2nd extract - 2 cups

curry leaves - of 1 sprig

turmeric - 1 tsp

green chillies - 4 nos, slit

lemon juice - 1 tbsp

salt to taste

METHOD

Wash and clean the fish.Pat it dry.Marinate it in a mixture of lemon juice,turmeric,red chilli pdr and salt for about 1 or 2 hrs in the refrigerator.

Heat some oil in a pan.Add the curryleabes.green chilies and ginger.Saute for a minute and then add the onions.Add salt.Stir it until the onions become soft and translucent.Add turmeric and tomatoes.Stir it for a couple of minutes.Then add the 2nd extract of coconut milk.Add salt and stir well.Let it come to a boil.Now add the marinated fish pieces.Hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy.Do not stir using a spatula.That will break the fish.Cover the pan and let it cook for 5 mins or until the fish is cooked.A fresh fish cooks really fast.So do not turn away from the stove.Ones done switch off the flame and add the 1st coconut milk extract and lemon juice and gently swirl it again until its fully blended with the rest.Garnish with coriander leaves and curry leaves.Serve with aappam or rice.

Another popular seafood dish in kerala is Meen pollichathu.Click here for my recipe.

SHRIMP CURRY

I love shrimp as much as i love fish.Shrimps are a great source of calcium and proteins.One has to be very careful while cooking with it though.It has to be properly cleaned and deveined before cooking with it.They cook really fast ,maximum 2-3 mins.Overcooking it will make it chewy and rubbery in texture.They taste great when fried or baked or cooked in curries.Here is a simple shrimp curry i came across in Madhur jaffrey's book "From Curries to Kebabs".I marinated and stir fried the shrimps for a few seconds before adding it to the gravy.That gave them a nice crust and great flavor.They were a great accompaniment with rice.

INGREDIENTS

Raw shrimp - 15 nos,shell on,peeled and deveined

Shallots - 8 nos ,sliced

Tomato - 1 medium size,finely chopped

garlic - 2 cloves,finely chopped

ginger - 1 tsp , grated

cumin seeds - 1 tsp

fennel seeds - 1 tsp

coriander pdr - 1 tbsp

cumin pdr - 1 tsp

turmeric pdr - 1/2 tsp

red chilli pdr - 1 tsp

kashmiri chilli pdr - 2 tsp

canned coconut milk - 1 /4 cup

tamarind paste - according to taste

lemon juice - 1 tsp

water - 1/2 cup

cilantro - to garnish

curry leaves - of 1 sprig

salt to taste

oil

METHOD

In a bowl mix a tsp each of coriander pdr,red chilli pdr,turmeric,salt and some lemon juice.Add the shrimps and marinate them for 15 mins-half an hr.In a pan add some oil and when they get really hot add the shrimp and stir fry them for abt 15-30 secs.Do not cook them fully.Remove and keep aside.

In another pan,heat some oil over medium heat.Add cumin seeds and fennel seeds.When they turn golden brown add curry leaves.Stir ones then add shallots, garlic and ginger.Fry them till the shallots turn golden brown.Stir in the tomatoes and cook until they soften,mash them with the back of a wooden spoon.Add coriander,cumin,turmeric,red chilli and kashmiri chilly pdrs.Mix it all thoroughly and then add water,tamarind paste and salt.Stir and bring it to a simmer.Reduce the heat to low and simmer gently for another 10-15 mins.Now add the coconut milk.Bring it to a simmer and add the shrimps.Stir it ones and cook it for 2-3 mins.Do not overcook the shrimps.Turn off the heat as soon as they are done.Garnish with coriander leaves.Serve hot with rice.

Also check what my friends are doing in their kitchen!!!

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua

15)Rekha

16)Divya M

17)Lakshmi

18)Raaga

19)Lakshmi Venkatesh

20)Sripriya

21)Viji

22)Pavani

23)Kamalika

24)Karuna

25)Roochi

MEEN POLLICHATHU

Meen pollichathu ,a kerala delicacy in which a fish is coated with a spicy masala paste, then covered and cooked in a banana leaf. This will keep the fish moist and flaky .All the juices will be trapped inside the leaf and injected into the fish.The flavor of the leaf will also accent the taste of the dish.

I dont get banana leaves here so i had to compromise some of the flavor by using auminium foil.But if u get hold of the leaves by all means use it cause thats the best.So here goes the recipe.

I am sending this to Sangeeths Eat healthy - protein rich contest.

(Pardon me for the bad photos..took it in a big hurry as i just couldnt resist the aroma :D)


INGREDIENTS

For marinating fish:-

Tilapia - 2 fillets
turmeric - 1 tsp
salt

For masala:-

Mustard seeds - 1 tsp
garlic - 1 tsp , freshly chopped
ginger - 1 tsp , freshly chopped
onions - 1 cup, chopped fine
green chilies - 3 slit
tomato - 1 chopped fine
tamarind conc - 1 tsp or according to ur taste
turmeric pdr - 1 tsp
red chilli pdr - 1 tsp
coriander pdr - 1 tsp
curry leaves - 1 sprig
cilantro - a bunch
salt and pepper

Aluminum foil or banana leaf

METHOD

Mix turmeric and salt together and apply it evenly on the fish on both sides and leave it aside for 15-20 mins.

Heat some oil in a pan.Put curry leaves,ginger,garlic,green chillies and onions.Saute them until the onions are soft.Add salt,tamarind concentrate,turmeric pdr,black pepper and red chilli pdr.Add tomatoes and saute them until tomatoes are cooked.Sprinkle water if the gravy gets too dry.Check salt add cilantro.Keep it aside and let it cool down.

Take the aluminum foil.Put some masala in the center.Place the fish on top and put some generous amount of the masala on top of it as shown in the pic above.Fold the foil and seal the edges.

Heat a tawa or grill on medium-high flame.When it gets sizzling hot place the fish covered in foil on top.Cook for 5 mins on each side.Fish is very delicate and cooks very fast.

Serve immediately with rice.

CRISPY FISH CUTLET n a Pile of BEANS n LENTILS

I love fish.I hate to admit it but i can never cook a fish right.I dont even want to think the number of times i have had failures when dealing with it.I always tend to overcook it.the only way i can forgot those mishaps is when i make fish cutlets.I Thank god that atleast i can make this good.They come out so crispy that every bite has a crunch.My hubby n bro absolutely love it.So here is the recipe.

INGREDIENTS

Canned tuna - 1 , small

Potato - 1 large or 2 small ones,mashed

onions - 1/2 of a large onion,diced

freshly grated gin-gar - 1 tbsp

green chillies - 2 nos , chopped fine

curry leaves - 1 sprig , coarsely chopped

fenugreek seeds - 1/4 tsp

turmeric pdr - 1 tsp

red chilli pdr - 1 tsp

coriander pdr - 1 1/2 tsp

lime juice - 1 1/2 tsp

coriander leaves - a small bunch,chopped fine

salt to taste

oil to fry

TO COAT

All purpose flour

water

or 1 egg

Bread crumbs

METHOD

Season the mashed potatoes with salt and keep aside.Heat a tbsp of oil in a pan.Add green chilies,curryleaves and grated gin-gar.Stir for few seconds ans then add methi seeds.Stir again and then add onions,turmeric,red chilli pdr, and salt.Saute till they are get golden brown.Then add some coriander pdr.Drain off all the liquid from the can and gently mash the tuna using ur fingers and add into the pan.Saute for a couple of mins and then add the mashed potatoes.Mix until they all come together.Add some chopped cilantro and some lime juice.Chk the salt.Its important that the mixture is dry ,free from any moisture otherwise the cutlets will turn out very oily and the patties wont hold tightly and break off while frying.Refrigerate the mixture for atleast 2-3 hrs before making patties.

On a plate make a thin paste combining some flour with water(you can use egg if u wish). On another plate add breadcrumbs.Now make small oval or round shaped patties of the mixture 1 by 1 and dip it in the bread crumbs to get a thin coat.Then dip it in the flour paste mixture and coat on both sides.Immediately take and dip it in the breadcrumbs again and give a thick coating of it.Keep it aside on a plate until all the patties are done.

In a shallow pan fill oil half way through.Heat it on medium high and when it gets really hot slowly drop the patties 1 by one.Be careful not to overcrowd the pan.This will make the cultlets very oily.They should be fried on high temp as quick as possible.Fry till 1 side turns brown,then flip and brown the other side too.Transfer it onto a paper towel to drain off the excess oil.Serve hot with ketchup.


I finally managed to take a click to send to Jai and Bee's click event-Beans and Lentils.

Dont forget to check what my marathon buddies have cooked up today!!!

Siri - Eggplant Rice

Dhivya - quick swirls with spinach

Sri - roti

Arundathi - Tosca Cake

Lakshmi - white chocolate truffle

Raaga - Potato Mushroom cakes

Swathi - ARBEE and NUTRI NUGGETS in Tomato Gravy

divya - Carrot Muffins

Bhags - Chitrannam

FISH FRY

INGREDIENTS

Fish fillet- 2 nos any,i used tilapia

shallots/small onions- 4nos

ginger -1" piece

garlic-1 pod

turmeric-1 tsp

red chilli- 1 tsp

coriander pdr-1 1/2 tbsp

salt to taste

oil for shallow fry

METHOD

Clean the fish and keep aside.Grind small onions,ginger and garlic coarsely in a processor without adding water.Transfer it to a bowl.Now add rest of the ingredients intot he bowl.Mix everything together pressing the onions a lil.The marinate should be a thick paste such that it sticks to the fish.Now apply on both sides of the fish and keep it overnight.

Pour lil oil in a pan.Put the flame on high.When the oil gets extremely hot drop the fish.Do not disturb the fish for 1 min.Each side takes approximately 1-1 1/2 mins to brown.After 1 min u can chk the it by slightly lifting it with a spatula.Repeat the same for the other side also.

Serve it hot with rice and curry.