Goan Fish Fry / Rava Coated Fish Fry

Tilapia and Mango Curry

Prawn Moilee | Kerala Prawn Stew | Chemmeen Ishtew

I was trying to test a new method of cooking with prawns. The recipe for this is the same as the recipe for a Fish Moilee . This tastes good with bread, idiyappam, palappam or even chappathi and Kerala parotta.

Palappam / Velleppam

Rosemary & Garlic Bread

Idiyappam

Kerala Wheat Parotta

Stuffed Vegetable Paratha

Fish Wrapped in Curry leaf chutney | a substitute for Puliyila Chammanthi

This recipe is the outcome of a long wait and search to find some tender tamarind leaves. I couldn't find any tamarind leaves, so i made a chutney using tender curry leaves. In addition to the taste, this dish is also good for your hair. Eating plain curry leaf may not be very appetizing for many, but if you add some fish or prawns or even some paneer, it becomes exotic and inviting. Try to find curry leaves from your backyard so that you can find the tender ones.

recipe
25 sprigs of curry leaves
1/2 inch piece ginger
rock salt or common salt to taste
1 small tomato for the tangy taste or juice of 1/2 a lime
1 clove of garlic
4 tbsp  grated coconut
bird chilly or kanthari mulaku - 5 or just use green chilly
small onion - 4 or half of an onion

20 - 25 small fish - anchiovies / kozhuva or white sardine / veloori (Marinate it with salt and chilly powder)

method

place all the ingredients other than fish in a mixer jar and grind it coarsely as seen in the image.

Use a banana leaf (softened in fire) or a silver foil.

If you are using a banana leaf, spread half of the chutney on the leaf and then place the fish evenly on it and then spread the remaining chutney on the fish. Wrap the leaf and place it in a wide pan or uruli and follow the steps in this Karimeen Pollichathu recipe. Need not use oil though.

If you are using a silver foil, place the foil in a baking tray and  spread half of the chutney and place the fish evenly on it and then spread the remaining chutney. Wrap the foil and place the baking tray in a preheated oven at 200 C for 25 - minutes.

Serve hot with rice or just snack on it.

Karimeen Pollichathu | Authentic Recipe

Karimeen Pollichathu

Karimeen Pollichathu is a famous fish-dish in Kerala, especially in the areas that have backwaters where pearlspots or karimeen is prevalent. The recipe below is medium spicy, which can be eaten by adults and kids. If you want a spicy version increase the quantity of chilly powder by 1 more teaspoon and the coriander powder by half a teaspoon.

the recipe

Karimeen or other soft fish fillet - 500 gms
salt and turmeric to marinate the fish
Oil to sear the fish

for the gravy

2 Onion or 15 Small onions
2-3 green chillies or 6 bird eye chillies (kanthari mulaku)
6 medium sized garlic cloves

Crush all the above ingredient in a mortar or just blend it in mixie for 5 -7 seconds

3/4 inch ginger - crushed (keep it separately)

turmeric powder - 1/4 tsp
chilly powder - 1 1/2 tsp
coriander powder - 1/2 - 3/4 tsp
pepper powder - 1/2 tsp

tomatoes - 3 medium

salt to taste
thick coconut milk - 125 ml (extracted from half a coconut)
coconut oil - 1 1/2 tbsp
curry leaf - 2 sprigs

Banana Leaf to wrap the fish - 2 , half portions

Method

Marinate the fish with salt and 1/4 tsp turmeric. Fry the fish quickly in Oil. It need not turn crispy. This is only for the protein to get sealed to the skin. Check the image below.

To make the sauce, you can use the oil left over from frying the fish. Heat the oil and add the crushed onion, garlic and chilly. Stir for a minute and add the crushed ginger. Add all the powders and stir for few seconds. Add the tomatoes and salt to taste. Let the tomatoes soften. Check salt and turn off heat.

I like to add the coconut milk into the banana leaf wrap, so that it cooks along with the fish and does not lose flavour from overcooking it...i mean cooking it twice.

Heat the banana leaf over fire. Place it in a pan.

I did not go the contemporary way of wrapping one fish in a parcel. Instead i used a method whereby you can save time.

Once the banana leaf is placed on a wide pan (an Uruli), pour half of the tomato sauce over it and 3/4th of the thick coconut milk, as seen in the picture below.

Place the fish as seen in the picture, place the remaining tomato mixture and drizzle some coconut oil. Place another banana leaf on top.

Customize your batch according to the size of the pan you are using Fold it in a manner that the juices do not run out of the wrap. Place heavy plate or spoon on the leaf. Pour a tablespoon of coconut oil on the side of the wrap. Close the pan / uruli with a lid. Place the pan on the stove and cook it in low flame for 15 minutes.

Once done, be prepared for the nice aroma of coconut milk, coconut oil and the fish pollichathu itself. Open the wrap carefully and serve the fish with rice, palappam or  soft idiyappam.

Karimeen Mappas is another recipe you may like

Fish Mappas - Karimeen Mappas

Karimeen Mappas

Mappas is a vinegar infused coconut milk curry prepared with fish or meat as the main ingredient. Meat or fish is first seared to seal the proteins and then it is cooked in the gravy to make it more flavorful and firm.

Duck mappas is the famous among all meat mappas while karimeen mappas is the famous within the fish circle. Mappas can be prepared using any other soft flesh whole fish like pomfret (akoli or maachan) or using fish fillets from sear fish or red snapper. The gravy is a really tasty one even without fish. So you can use your freestyle method to use this recipe with anyother ingredient like paneer, potato or soya chunks - Vegetarians, hope you hear me.

ingredients for the recipe

4 whole pearlspot / karimeen - cleaned and scored

salt - 1/4 tsp

turmeric - 1 large pinch

oil - to sear the fish

for the gravy

3 tbsp coconut oil or vegetable oil

15-20 small onions / shallots, thinly sliced

2 green chilly, slit

2 sprigs curry leaves

turmeric - 1/3 tsp

chilly powder - 2 tsp

pepper powder - 1 tsp

coriander powder - 3/4 - 1 tsp 

2-3 tomatoes - cut into rounds (as seen in picture)

Coconut milk (1st extract) - 3/4 cup (use 3/4th of a large coconut or 1 coconut) - the gravy has to be thick

Coconut milk (2nd extract) - 1 cup

vinegar - 3 tbsp

salt to taste

Karimeen Mappas | Fish in Spicy Coconut Milk Curry

ingredients for the recipe

4 whole pearlspot / karimeen - cleaned and scored

salt - 1/4 tsp

turmeric - 1 large pinch

oil - to sear the fish

for the gravy

3 tbsp coconut oil or vegetable oil

15-20 small onions / shallots, thinly sliced

2 green chilly, slit

2 sprigs curry leaves

turmeric - 1/3 tsp

chilly powder - 2 tsp

pepper powder - 1 tsp

coriander powder - 3/4 - 1 tsp 

2-3 tomatoes - cut into rounds (as seen in picture)

Coconut milk (1st extract) - 3/4 cup (use 3/4th of a large coconut or 1 coconut) - the gravy has to be thick

Coconut milk (2nd extract) - 1 cup

vinegar - 3 tbsp

salt to taste

method to prepare fish mappas

Step 1 - Sear the fish

Mix the salt and turmeric and rub it on the fish. Keep it aside for 5 minutes. Heat oil in a pan and place one fish at a time. The pan and oil should be very hot (take care while placing the fish). Sear it for one minute on one side and try to lift the fish using a spatula. Dont force the fish to come out. Since it is on high heat, the fish will leave the pan once it is seared. Turn the fish and sear the other side also and remove from pan. Repeat the same process with the remaining fish.

Step 2 - Preparing the fish mappas

Heat 3 tbsp oil in an earthern pot. Add the shallots and green chillies and stir till translucent. Add curry leaves, turmeric, chilly and coriander powder. Stir in low flame till the raw smell is gone and the spice powder sizzle. Add the tomatoes and gently stir till soft. Try to retain the round shape so that you can use it to garnish the mappas.

Prepare this recipe in low to medium flame. Slow cooking bring out the flavours of all the ingredients and it also results in a thick gravy.

When the tomatoes are soft add vinegar and salt. Give a gentle stir and cook till vinegar is fully incorporated into the masala. This also prevents the coconut milk from curdling. Add the second extract of coconut milk and bring it to a boil. At this stage you can add the pepper powder. Simmer it for 5 minutes.

Add the seared fish and cook till done. Check salt and taste. Turn to low heat and add the first extract of coconut milk. Lift the pan by holding it on two sides and gently shake it, so that you dont distrub the fish. It is after all basking in mappas glory. Do not let the curry boil after adding the first extract of coconut milk. Lift and gently swirly the pan again so that coconut milk is evenly distributed. Turn off heat and cover it with a lid. Serve after half an hour.

This is a mildly spiced curry. If you are preparing a meat mappas, say duck mappas, beef mappas, chicken mappas or a mutton mappas just avoid using tomatoes, instead, add 3 more tbsps of vinegar and 2 large onions more.

The picture you see in the background is Meat Chops

Clam Fry - Kakka Irachi Varuthathu

The backwaters of Kochi are a rich source of tasty fish, prawns and clams. Some of these tasty creatures  are specific to the backwaters of Kochi that extends to Alleppey, Kollam and Kumarakom. To name a few are pearlspot (Karimeen), mullet (Kanambu and Thirutha), mud crabs, prawns and these tasty clams.

All these are also a part of the 'Gods own country' tag. Uunfortunately these are facing a hard time because of the unscrupulous or rather unthoughtful developments that are clogged around Kochi. It seems some tourists choose Kochi or Alleppey just to eat the Karimeen which is turned into a mild fish moilee to suit their palette.

A major part of the backwaters was sold for real estate development when the Goshree Bridge was commissioned. The filling of backwaters continues without giving a thought on the environmental disasters that can ensue. 

The latest development strategy is Emerging Kerala. I did not really delve into the details, but just know that days after the announcement we are also going through hours of loadshedding (no power supply). The sun is shining quite well these days. So I think it is a coincidental indication that we should switch to Solar Power and save the earth ourselves.

Sorry for getting intp the contemporary news......coming back to the clams....these are collected by professional clam collectors by diving into the backwaters. They boil it and the shells are removed before it reaches the commercial place - the markets and individual sellers. 

Eating clams from hotels may not be a very good idea because it requires good cleaning. You can see a black portion of it in the fresh ones which is dirt. You should pinch it off or use a fish scissor to cut it off.

Recipe for Clam Fry (sometimes clams are mistaken for mussels)

Fresh Clams – 300 gms approx (if you are using canned clams use just 225 – 250 gms)

Ingredients to boil the clams

Ginger – ½ inch piece sliced into juliennes

Turmeric – ½ tsp

Green chilly – 2 nos

Curry leaves – 2 sprigs

Garlic – 4 cloves (optional)

Salt to taste

Ingredients to fry (this is not a deep fry)

Oil – 3-4 tbsp  (coconut or vegetable oil)

Onion – 2, julienned

Garlic – 6 cloves, chopped

Curry leaves, again – 1 or 2 sprigs (you can remove the curry leaves from the boiled clams)

powders
Turmeric powder – ¼ tsp

Chilly powder – ½ , ¾ or 1 tsp depending on your taste

Pepper powder – ½ tsp

Salt to taste

The method

Clean the clams first by washing it in hot water twice and then by removing the dark / dirt as mentioned in the last paragraph above. Once done, rinse in cold water twice to get rid of any dirt sticking to the clams.

Place it in a heavy bottom pan or clay pot with water covering just half of the clams. Add all the ingredients to boil, and cook in medium heat for about 15 minutes or until it turns soft. There should be only about 2-3 tbsp water once the clams are cooked.

Heat oil in a wide, heavy bottom pan or cast iron skillet and add the onion and garlic. Stir it till it is translucent. Add the curry leaves and powders and stir for few seconds. Add the boiled clams and turn to high heat. Keep stir till the water evaporates from the clams. When water is almost fully evaporated from the clams cover the pan with a lid. The clams will give a bursting sound inside and turn firm. This is the consistency. Turn to low flame and carefully open the lid and stir so that all the clams get high heat and explode. Continue this till all clams turn hard as you see in the picture. Serve with rice. You won’t need anything else to have this.

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Fish Moilee - Fish Molly aka Karimeen Molly

The colloquial name for a Fish Moilee is Fish Molly. When I was young i assumed this recipe would have been first prepared by a Molly aunty and so the name. However, the story took a U turn when I read the menu at a restaurant. It read Fish Moilee. Since the Moilee is similar to a stew this would have been prepared by a Keralite butler to a foreign master, either the Portuguese, Dutch or the British.

There are many variations to the Fish Moilee. I have prepared a recipe without spices and with lemon juice. The addition of lemon juice makes this Fish Stew very refreshing. A moilee is usually served with velleppam, idiyappam or bread, as a starter. I have used Pearlspot. You can prepare with Pomfret or fish fillets.

the recipe

Pearlspot – 4 medium sized

Ingredients to marinate

Pepper powder – ½ tsp
Turmeric powder – 1/3 tsp
Salt to taste

Ingredients for the gravy

Oil – 3 tbsp
Onion, sliced – 2 medium
Ginger, julienned – 1 inch piece
Garlic – 5 cloves
Green Chillies – 5
Lemon juice – 1 ½ tbsp
Pepper powder – ½ tsp
Thin Coconut Milk - 3/4 cup (extracted from 1 medium coconut)
Thick Coconut Milk - 3/4 cup (extracted from 1 medium coconut)
Salt to taste

the method

Clean the fish and make scores on it. Mix the ingredients to marinate using few drops of water. Rub the marinade over the fish and keep it aside for 15 minutes. Add about 5 tbsp oil into a non- stick or heavy bottom pan and sear the fish (lightly fry the fish – need not be crispy).

Use the left over oil or use fresh oil and sauté the onion, ginger, garlic and green chillies. Saute for about a minute and a half in medium flame. Add the lemon juice and let it cook for about 1 minute ( If the lemon juice remains fresh, it will curdle the coconut milk.).

Add the thin coconut milk and the seared fish. Simmer for 5 minutes. Check salt and add pepper powder. Add the thick coconut milk and cook till it turns hot. Turn off heat. Serve as preferred.

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Fish Cutlet - - - - -lightly spiced

This is a recipe which you can prepare and freeze and fry it whenever you need. The Fish Cutlet is slightly different from the usual ones (which I came across the web) bcause I have not added garam masala. I prefer to taste the taste of fish rather than lot of masala and the addition of ginger, garlic and coriander simply enhances the flavor.

The usually egg dip to coat is replaced with a rice flour dip to get a very crunchy texture. Try it and you’ll like it.

Use these fish cutlets as a starter or simply prepare a fish burger for lunch.

…enjoy!!


the recipe
Fish keema – 500 gms
Potato – 500 gms (boiled and finely mashed)

Oil – 2 tbsp
Onion – 1 large, finely chopped
Green chilly, finely chopped – 2 (deseeded would be better)
Garlic – 8 medium cloves, finely chopped or grated
Ginger – 1/3rd inch piece, finely chopped
Corianders leaves – leaves with only tender stem – 6 sprigs
Chilly powder – ½ tsp
Pepper powder – ½ tsp
Lemon juice / Vinegar – 1 tsp
Salt to taste

ingredients to coat the cutlet

Rice flour – 2 -3 tbsp - Coarse rice flour (the one used to make puttu)
Water – ½ cup
Bread Crumbs – as much as you need
Oil to shallow fry
Salt to taste
Pepper powder – ¼ tsp

Note: I have used fish keema to prepare this recipe. If you are preparing with fresh fish, clean the fish and boil it with ¼ inch ginger, 4 garlic cloves, turmeric and salt and just adequate water to immerse the fish. Separate the flesh from the skin and bones and mash it with a fork and then follow the method below.

the method

Heat 2 tbsp oil in a heavy bottom or non-stick pan. Stir in the onions and sauté till translucent. Add the green chilly, ginger and garlic and stir for few seconds. Add the chilly, turmeric and pepper powder. Sauté for a while and add the fish keema / mashed fish. Stir well in low flame till the fish turns dry. Pour the lemon juice and sprinkle the coriander. Sauté for few seconds and turn off heat. When the fish turns warm, add the mashed potatoes and mix well, preferable using a potato masher. Knead the mix into a dough. Take a table spoon of the mix and shape it into a cutlet. I used a cutlet mould and ended up with very large ones. You can shape it according to your preference. Shape all the potato – fish mix.

Mix the rice flour with about 10 tbsp water (the mix should not be very watery), salt and pepper powder. The rice flour batter should be solid enough / liquid enough to coat the cutlet. Dip each cutlet into the rice mix and then coat it with bread crumbs and keep it ready. To avoid the bread crumbs from leaving the cutlet, place it in the freezer for half an hour and then keep it at room temperature for 10 minutes and then shallow fry in a non-stick pan.

These cutlets can be stored in the refrigerator (freezer) in an air tight container for upto a month.

Fish curry with a Mediterranean Twist

This fish recipe is similar to the consistency and taste of a stew.  Not much sour, the Mediterranean spice that has gone into the making is rosemary. The addition of coconut milk keeps the Kerala base of a fish curry. Tastes good with rice as well as bread.

the recipe

Fish fillets or flat soft fish (pearlspot or pomfret) - 8 pieces

Onion - 1

Ginger - 1 inch piece

Green chilly - 1

Pepper powder - 1 tsp

Oil - 2 tbsp + oil for frying

Rosemary - 1 tsp

Tomato - 2

Coconut Milk / Milk  - 1 cup

Salt - to taste

ingredients for the marinade

Lemon juice - 2 tbsp

Salt - to taste

Pepper powder - 1/4 tsp

Turmeric - 2 pinch

the method

Marinate the fish with the ingredients for the marinade for about ten minutes and shallow fry it.

In another pan heat 2 tbsp oil and stir in the onion. When translucent, add ginger and green chilly. Sauté for a minute and add the tomatoes. Stir till the tomatoes are soft. Add the rosemary and pepper powder and stir for ten seconds and then add the coconut milk / milk. Add salt and mix well. Add the fried fish pieces and simmer for ten minutes. Done.

Kedgeree

When it comes to savoury rice it was just the pulao and biryani that I used to prepare. Kedgeree comes as a big difference because it is prepared with eggs and fish and it also gives the option to add whatever you want, like potatoes, raisins and the like.

Kedgeree is eaten as a breakfast in the UK. I would call this an Indo – British dish because it is inspired by the Indian Khitchdi. The protein rich lentil in Khitchdi is replaced by the protein rich fish and egg in Kedgeree.

Though this is officially a breakfast, I prepare this as a quick fix for dinner. As regards seasoning, I have replaced the parsley in the actual recipe with mint leaves and the curry powder with garam masala. 

A vegetarian alternative is of course the khitchdi although the non-veg ingredients can be replaced with paneer or soya chunks (both packed with protein).

More information about the recipe is found here

rice  - 1/2 cup  (i have used short grained basmati jeera rice)
water - 1 cup

oil - 2 tbsp
onion - 1
turmeric - 1/4 tsp
chilly powder - 3/4 tsp (adjust according to taste)
garam masala - 1/2 tsp
salt - to taste
tomato, chopped - 2
potato, cubed - 1
raisins - 2 - 3 tbsp
Mint leaves, chopped - 1 tbsp
Fennel seeds - 1 pinch

Fish - 4 fillets
Egg - 2-3

the method

Marinate the fish fillets with salt and pepper powder. Fry it and flake it. The eggs can be either boiled and chopped or scrambled. I scrambled the egg to save time. 

Heat a pressure cooker and add oil. Stir in the chopped onion and sauté till light brown. Add the turmeric, chilly and garam masala powder and stir for few seconds. Add the tomatoes, salt and sauté for few seconds. Add the mint leaves, potato, fennel, rice, raisins and mix well. Pour the water and close it with the lid. Switch off heat when the first whistle blows. If using a pan, cook till the rice is done.

Add the fish flakes and scrambled egg to the rice mixture and mix well. Serve hot.

Fish in Coconut milk gravy

Fish curry is an inevitable part of the Malayali meal .... am talking about the non-vegetarians. This should be the reason why there are so many recipes for a fish curry with more and more improvisation made by various influences. Fish in coconut milk gravy is like a staple curry that is prepared on a day-to-day basis or rather on a daily basis in most homes. 

The color in the curry looks fiery as the photograph suggests but the taste was mellowy. Coconut milk balances the taste of the cocum and the chilly and does not even reveal the presence of ginger which contributes a significant flavor to the taste of any fish preparation. 

I mentioned about the improvisation that comes with each homes / cooks: I have improvised this fish curry with a dash of cumin, mustard and fenugreek seeks and I have sauted the ginger and have also ground ginger along with the coconut. This adds to the zing of the curry and leaves a nice taste in the taste buds even after you finish the meal. .........try it yoursel!!

the recipe

Fish – 1 kg

Small onion, chopped – 3

Green chilly – 2

Curry leaf – 2 sprigs

Oil – 3 tbsp

ingredients for the crushed mixture

(to be crushed in the mixer for about 3 seconds – this is similar to pounding)

Small onion – 5

Ginger – 1 ½

Cumin – 1 generous pinch

Mustard – ¼ tsp

Fenugreek – 1 pinch

Tomato – 2 medium sized

Cocum – 6  medium sized pieces

Turmeric powder – 1 tsp

Chilly powder – 4 tsp or more

Salt – to taste

Coconut milk ( extracted by grinding together ½ part coconut and ½  inch piece ginger)

First extract – ¾ cup

Second extract – ½ cup

the method

Heat oil in a pan and add the three chopped small onions. When brown, add the crushed mixture, green chilly, curry leaves and salt. Saute till light brown. Add turmeric and chilly powder. Stir well for a minute or so. If it starts burning add a little water. Stir in the chopped tomato and cocum. Pour the second extract of the coconut and boil for ten minutes. 

Add the fish pieces and cook for about five - ten minutes in medium heat (Adjust this time based on the type of fish). Swirl the pot instead of using a spoon to mix the fish pieces. Check salt.

(Coconut milk tends to split if poured into a hot sauce, therefore, cook in medium to low heat before and after pouring the coconut milk.)

Add the first extract of the coconut and swirl the pot again. Simmer for 1-2 minutes and then turn off heat.  Serve after one hour.


The recipe goes to Food Palette Red Event

Meen Vattichathu (Hot & Tangy Fish Curry)

Meen Vattichathu is a fish dish specific to Kerala. As the English name suggests, it is hot with lots of chillies and tangy with lots of cocum. The curry is usually served with rice as a side dish or as an accompaniment with tapioca or even with vattayappam or you can savor it with whatever you feel is appropriate. 

I have given a slight twist to this fish curry; tomatoes are not part of the basic recipe, but i have added them to give a thicker consistency to the gravy and to reduce the heat of the chillies. A tablespoon or two of coconut milk is another option to reduce the heat (the taste doesn't change with both these options but enhances the taste as per our tastebuds).

In Kerala, fish curries are usually prepared using an earthen pot......and i have followed the protocol :-)

the recipe

fish, marinated with 1/2 tsp each salt, turmeric and chiily powder - 500 gms

small onion - 8 + 3 

ginger - 2 inch piece

green chilly - 2 (kanthari mulaku gives a very good taste but beware of the side effects)

mustard seeds - 1/2 tsp

fenugreek seeds - 1/4 tsp

curry leaf- 2 sprigs

cocum - 4 - 5 medium sized

chilly powder - 3 tsp 

turmeric powder - 3/4 tsp

tomato - 1 

salt to taste

Oil, preferably coconut oil - 3 tbsp

the method

Pound the 8 small onions, ginger, mustard, fenugreek and chillies (alternatively these ingredients may be crushed in the mixer for 1 second). Keep it aside.

Heat oil in a pan and add the 3 chopped small onion. When light brown add the pound onion mixture. Saute till it turns light brown. Reduce the heat. Add curry leaves, turmeric powder and chilly powder. In low flame continue stirring the chilly powder till the sizzling almost stops. Add the chopped tomato and stir till it is soft. Add 1/2 cup water and cocum. Let it boil for ten minutes in medium flame. Add the fish pieces and salt. Hold the pot on either side and give a lightly swirl to mix the gravy with the fish or lightly stir. Continue boiling in medium flame until the fish is cooked. The time required to cook varies according the texture of the fish. Serve after 2-3 hours.