Fish curry with coconut milk

Fish curry with coconut milk

Ingredients

Fish (chemballi)                                                                        6 - 8 pieces

Shallots (kunjulli)                                                                         1/2 cup

Green chillies                                                                                      3

Ginger                                                                                         1 big piece

Garlic                                                                                         4 - 5 cloves

Coriander powder                                                                       3 tbsp

Red chilli powder                                                                      1& 1/2 tbsp

Turmeric powder                                                                       1& 1/2 tsp

Kudampuli (fish tamarind)                                                             4 - 5

Coconut milk                                                                              1/2 cup

Coconut oil                                                                               As required

Mustard seeds                                                                              1 tsp

Fenugreek seeds                                                                         3/4 tsp

Salt                                                                                            To taste

Curry leaves                                                                               2 - 3 sprig

Preparation

Clean the fish with some salt or vinegar and keep it aside.

Soak the tamarind pieces in a cup of water till we add it to the curry.

Take a kadai ,heat 2 tbsp of coconut oil, add mustard seeds and when it splutters, add fenugreek seeds.

Slice the shallots into two and add it with the seeds. Saute it for two minutes till it becomes tender, add ginger, garlic (chopped) and green chillies (into two slits). Saute well till they turn into light brown colour, add curry leaves to it.

Add coriander powder, red chilli powder, turmeric powder and saute it well till the raw smell goes. Now add required water, salt and allow it to boil for 3 minutes. You can adjust the water consistency as per your taste.

But let it be little bit watery. 

Add fish to the gravy and when it boils for two minutes, wash and add the tamarind pieces. Let it boil for 5 minutes till the fish is cooked. When the fish is cooked, add coconut milk.

Allow it to boil for 2-3 minutes and remove it from the stove adding more fresh curry leaves. 

At last add 2 tsp of coconut oil to get more taste !!!

Mambazha Pachadi

Mambazha Pachadi

     Mmmm...Mango season is nearing...King of fruits and my favourite fruit too !! 

Ingredients

Ripe mangoes                                                                                       2 (medium)

Grated coconut                                                                                          1 cup

Green chillies                                                                                                2

Turmeric powder                                                                                        1 tsp

Cumin seeds                                                                                1/4 tsp (optional)

Curd                                                                                                          2 tbsp

Jaggery                                                                                                       1-2

Mustard seeds                                                                                  1 tsp (crushed)

Salt                                                                                                          To taste

Oil                                                                                                         As required

Curry leaves                                                                                             A sprig

Preparation

Slice mangoes into medium pieces and cook it with turmeric, salt and jaggery.

 

Grind the grated coconut, green chillies, curd and cumin seeds to a fine paste.

When the mangoes are cooked, add the ground coconut paste to it and allow it to boil for 2-3 minutes.

Check for water consistency, salt and sweetness.  It should not be too watery.

If the mangoes are already sweet then no need to add jaggery.

Add crushed mustard seeds and curry leaves, mix it, allow it on flame for 2 minutes.

Remove it from flame..mmmmm....yummy Mambazha pachadi is ready :-)

 

Idli Upma

Idli Upma

Ingredients

Left over Idlis                                                                                       8 - 10

Shallots                                                                                                 6 - 8

Green chillies                                                                                        3 - 4

Turmeric powder                                                                                1/2 tsp

Urad Dal                                                                                             1/2 tsp

Mustard seeds                                                                                   1/2 tsp

Salt                                                                                                    To taste

Coconut Oil                                                                                        2 tbsp

Curry leaves                                                                                      A sprig

Preparation

Crumble all the idlis and keep it aside.

Slice the shallots and green chillies.

Take a kadai, heat oil, add mustard seeds, when it splutters, add urad dal and saute.

Then add green chillies, shallots, curry leaves and saute well till it turns light golden colour. Add turmeric powder and salt, and add the crumbled idlis, mix well. Remove it from the flame.

Tarka Dal

Tarka Dal

Ingredients

Split Black gram Dal                                                                     1 cup

Onion                                                                                      1 (medium)

Tomato                                                                                      1 (big)

Garlic                                                                                      3 - 4 cloves

Ginger                                                                                  1/2 tsp (grated)

Coriander powder                                                                       1 tsp

Garam masala powder                                                              3/4 tsp

Turmeric powder                                                                          1 tsp

Cumin seeds                                                                                1 tsp

Salt                                                                                             To taste

Oil                                                                                            As required

Coriander leaves                                                                     To Garnish

Preparation

Cook the dal adding turmeric powder and salt.

Grind tomato and garlic into a fine paste.

Heat oil, add cumin seeds, when it splutters, add onion. Saute well till it turns golden brown adding grated ginger.

Add ground tomato garlic paste, salt, coriander powder, garam masala powder, mix well with onion.Add 1/2 cup water. If you wish you can add green chillies or dry red chillies.

Now add cooked dal to it and stir well and allow it to boil for few minutes.

Garnish it with coriander leaves. Actually this is a Punjabi dish :-)