Alleppey Fish Curry

Alleppey fish curry is a famous fish curry made with the sourness from the Mangoes. Fish curries are prepared generally with a souring agent like kudampuli, tamarind, kokkum, curd or mangoes etc. In some fish curries creaminess is achieved by coconut paste or milk or yogurt. In this fish curry Mango is the souring agent used and coconut milk is used to achieve the creaminess of the curry.

This fish curry has a bright orange colour as it is prepared with kashmiri red chilli powder. The spiciness is coming from the green chillies and the colour of the curry is from kashmiri red chilli powder. Pearl onion and the ginger and curry leaves gives an authentic flavour to this curry.

INGREDIENTS:
Fish, white meat- 250- 300 gms
Coconut oil/ refined oil- 3 teaspoons
Fenugreek seeds/ Methi seeds/ Uluva- 1 teaspoon
Small onion/ pearl onion, chopped lengthwise- 1 cup
Ginger, chopped into julienne- 1 inch
Green chillies, slit- 2
Curry leaves- 2 strands
Raw mango (sour variety), cut into cubes- 1 big
Turmeric powder- pinch
Kashmiri red chilli powder- 2 teaspoons
Coconut, grated- 1 cup
Corn flour- 1 teaspoon
Salt- to taste

PROCEDURE:

• In a blender jar add the coconut and pulse for three times then add a cup of warm water and blend well to make a paste.
• Extract the milk using hand and collect in a bowl and set aside. You could grind with another quarter cup of water and extract the thin milk if needed and set aside.
• Heat oil in a pan and add the fenugreek seeds once the colour changes to darker shade and you get the aroma add the chopped onion and saute for thirty seconds. 

• Now add the green chillies and ginger; cook in that oil till it the flavour arise for about a minute. 
• Add the curry leaves and saute for fifteen seconds and add the cut mango cubes and roast in that oil.

• Now add the turmeric powder and kashmiri red chilli powder and mix well in this mango mixture. Within two seconds add the water  and salt and mix well as the masala tend to burn.
• On medium flame allow the masala to cook for 5- 10 minutes till the mangoes cooks well and the onion, ginger becomes soft.

• Now add the fish with some salt and allow to cook in that gravy for about 5 minutes.
• Now itself the curry tastes great you could use if you are health conscious. But the actual recipe we have to add coconut milk.

• Add the extracted coconut milk and immediately pour the corn flour mixture(corn flour is added to avoid the coconut milk split when added with the masala and to give texture to the curry) with this and mix well to combine. Corn flour prevents watery texture and gives thickness to the coconut milk and makes the texture creamy.
• Allow the gravy to cook for about 5 minutes till the gravy slightly thickens.
• Add some curry leaves if needed.

• Serve with hot rice or tapioca.

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Spicy Fish Fingers

Earlier i have shared a fish fingers recipe which is very mild, less spicy and kids friendly recipe. That could be eaten as a starter. But this recipe is a spicy one suits perfectly with rice with any curries like rasam.

Easy to make crispy, spicy fish fingers. The crunchiness lasts for hours after frying. Perfect for this cool climate when had it with rasam and rice. Delicious fish fingers prepared in Indian style as a side dish to go with rice.

Any fish with white meat suits to make this preparation. Even kids love this with rice because of its shape, crunchy texture as well as the taste.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: South Indian
Makes: 8 pieces

INGREDIENTS:
Fish, white meat, cut in to thin strips-8
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoons
Pepper powder- 1/2 teaspoon
Ginger garlic paste- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Salt- to taste
Lemon- 1/2 (or) tamarind juice- 1 teaspoon
Eggs-2 (or) Corn flour/ Cornstarch - 3 tablespoons
Bread crumbs- 1 cup
Oil- to deep fry

PROCEDURE:

• Cut the fish in to long thin strips without bones and skin.
• In a bowl add turmeric powder, chilli powder, ginger galic paste, garam masala powder, salt and squeeze the lemon juice.
• Add some water and mix to make a thick paste.

• Take the fish strips and apply the paste and allow to marinate for 10 -15 minutes minimum.
• Roll the marinated fish in All purpose flour or in bread crumbs to seal the masala.
• In a bowl beat the eggs (or)If you are using corn flour/ starch dissolve with some water as a thick paste.

• Then dip the strips in beaten egg(or)corn flour slurry.
• Immediately roll the strips on bread crumbs.
• Heat oil in a deep pan till hot and reduce the flame and fry the strips till golden.

• Serve hot with rice and rasam or any curries of your choice.

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Fish Fry with Semolina

Spicy Fish fry is liked by everyone generally with rice and rasam combination. Today i have come up with a tasty fish preparation could be prepared in no time and really crunchy and tasty. I am sure you love the texture of the fish. The taste of anchovies doubles when fried in this way.

This is an Andhra recipe marinated fish dipped in semolina and fried till crispy. I used to follow the same procedure to fry the King fish steaks too. Tasty crunchy flavorful fish fry.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Andhra
Serves:3-4

INGREDIENTS:
Anchovies/ Nethili, Large-250 grams (or) White meat fish- 4 pieces
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon (Add according to your spice level)
Garam masala powder- 1/4 teaspoon
Pepper powder- 1/4 teaspoon
Ginger garlic paste- 1/2 teaspoon
Lemon juice- 1/2 teaspoon
Salt- to taste
Semolina/ Sooji/ Rava- 1/4 cup

PROCEDURE:

• Clean the anchovies well remove the head with digestive system and the scales (some varieties do not have scales).
• In a bowl add the turmeric powder, red chilli powder, garam masala powder, pepper powder, ginger garlic paste, lemon juice and salt.
• Add few teaspoons of water and mix well to make a thick paste.

• Add the cleaned anchovies and spread the masala paste all over the fish and allow to marinate for 15 to 30 minutes.
• In a shallow plate spread the semolina and roll the marinated fish one by one.
• Heat oil in a pan and drop the semolina coated fish and fry them till crispy and golden.

• Fry the fish in small batches as it tends to break while turning.
• Carefully turn the fish with out disturbing the rava coating as the coating is also so delicate.
• Drain the fish from oil and keep on top of kitchen towl to absorb excess oil.
• Serve with plain rice, rasam and kootu/poriyal combination.
• Follow the same procedure if you use fish fillets to make this recipe.

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Fish Fry

Fish fry is a mostly ordered fish item in restaurants and even demanded at home. The difference between home cooked fish and the restaurant ones are the crispiness and the shape.
The restaurant fried fish are crispy and the crispness stays long if you keep as such in room temperature. Another difference if we fry fish at home it tend to break while frying sometimes while turning side.

Both issues could be solved by following this restaurant style fish fry. So easy to make and crispy and also tasty. The crispness stays for about 1 hour or even more after frying the fish. So we can fry and keep the fish before the guest arrival.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: South Indian
Makes: 5 pieces

INGREDIENTS:
Fish Fillet White meat- 500 grams (5 pieces)
Turmeric powder- pinch
Kashmiri chilli powder- 1½ teaspoons
Ginger garlic paste- 1 teaspoon
Corn flour- 2 teaspoon
Lemon Juice - 1 teaspoon
Salt- to taste
Oil-1 teaspoon+ to fry

PROCEDURE:

• In a plate keep the cleaned fish fillets and the items to marinate the fish(Turmeric powder, red chilli powder, ginger garlic paste, corn flour, lemon juice, a teaspoon of oil and salt).
• Sprinkle little water and mix well to make as a thick paste.

• Rub the marinade over the fish fillets and allow to marinate for about 15- 30 minutes.
• Heat 2 tablespoons of oil on a flat frying pan add shallow fry the fish in batches.

• Flip the side and cook the other side too till crispy.
• Once it get cooked drain from oil and keep on a kitchen towel to absorb excess oil.
• Serve with hot plain rice and spicy rasam.

• Notes:You could replace Kashmiri chilli powder with normal chilli powder and add a pinch of red food colour.
• You could add 2 teaspoons of beaten egg too as a binding agent. Do not add more, if you add more edges of the fish tastes like burnt omelette.(I have not used)
• You could add half a teaspoon of pepper powder to make the fish fry more spicy.

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Fish Masala

I have tasted so many varieties of Fish curry. But my mother in law loves this fish masala and i happened to taste it once they ordered a Fish Thali on an occasion when we were in home town. I have tasted that curry and that fish masala tasted heavenly so i tried so many times after that and could not able to get the taste of it. This time i have added garam masala too to this masala and it came out very well.

You could use tamarind juice same quantity if you does not like curd to be used in fish curry. Curd gives more richness to the curry but you have to be careful and put off the gas at the right time to prevent the curd curdles.

Easy to make tasty fish masala with thick gravy to be served for more people. Generally fish curry has a thin gravy but this is thick; generally if we prepare thick gravy that will not be sufficient to serve more people. When we dilute the gravy it becomes thin and tasteless. But this gravy is scrumptious to feed more people with a rich tasty gravy.

INGREDIENTS:

To marinate the fish:
Fish, White meat- 6 big pieces (500 grams)
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Salt- 1/2 teaspoon

To make the gravy:
Oil- 3 teaspoons
Jeera- 1/2 teaspoon
Fenugreek/ Methi seeds- 1/2 teaspoon
Cinnamon, cardamom, clove- 3 each
Onion, chopped- 2 big
Ginger garlic paste- 1 tablespoon
Tomato, chopped -2 big
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon (I have used here Kashmiri Chilli powder. Marinated fish also has chilli powder so add according to your spice level)
Garam masala powder- 1/4 teaspoon
Thick yogurt/ curd,beaten(or) thick tamarind juice- 2 tablespoon
Coconut, grated- 3/4 cup
Curry leaves- 1 strand (optional)
Coriander leaves- to garnish

PROCEDURE:

• In a plate add red chilli powder, turmeric powder and salt; mix well and rub over the fish and allow to marinate till the gravy cooks; set aside.

• In a pressure cooker (I am using to make the onion tomato mixture to cook nice and soft . You could use normal vessel too) or in a pan add the oil and add the jeera, fenugreek seeds, cinnamon, cardamom and clove allow to fry well in oil and wait till nice aroma arises.
• Now add the chopped onion with a pinch of salt and cook till soft. Then add the ginger garlic paste and cook till raw smell leaves.

• Add the chopped tomatoes and cook for a minute and then add half a cup of water and close with the lid and pressure cook the mixture till 2-3 whistles. (If you are cooking in a normal pan add 1 cup of water and allow the mixture to cook till soft)

• Meantime grind the coconut with some warm water and extract the coconut milk as much you can; set aside.
• Once the steam goes off open the lid and add turmeric and chilli powder cook for a minute. (If you are using tamarind add now and cook well till the raw taste leaves)Then add half a cup of water and salt and allow the mixture to boil.
• Once the mixture starts to bubble add the marinated fish. (Do not use ladle and mix after adding the fish)

• Swirl the pan in between to mix well the masala and allow the fish to cook. Now the colour of the fish turns white once it cooks. Now its time to add the garam masala powder and cook for fifteen seconds.

• Now add the yogurt and coconut milk and gently mix without breaking the fish.

• Allow the mixture to cook for a minute on low flame once the curry starts to bubble switch off the flame.(Do not cook the curry after adding yogurt and coconut milk as the curry tend to curdle)
• Add some curry leaves or chopped coriander leaves.

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Chilli Fish

Chilli Fish is a Indo Chinese recipe suits with any Chinese dishes like Fried rice or Noodle as a main course. It is a real treat for the fish food lovers. I like the juicy tender fish inside the spicy sauce. This dish can be prepared as dry, semi dry or gravy form by adjusting the sauces and the corn flour the thickening agent added in this recipe. The fried fish can be served as a starter.

Any white flesh fish with out skin can be used to make this dish. I have used here the King fish for this recipe.

INGREDIENTS:
Preparation Time: 5 minutes  Cooking Time: 20 minutes
Category: Main Course  Cuisine: Indo-Chinese

INGREDIENTS:

To marinate fish:

Any white flesh Fish, cubed- 1/4 kg
Chilli powder- 1/4 teaspoon
Pepper powder- 1/4 teaspoon
Ginger garlic paste- 1/2 teaspoon
Salt- to taste
Lemon juice- 1/2 teaspoon

Fried Fish Batter:
All purpose Flour/ Maida- 4 teaspoons
Corn flour- 3 teaspoons
Baking powder- 1/2 teaspoon (optional)
Chilli powder- 1 teaspoon
Tomato sauce- 1 teaspoon
Soya sauce- 1 teaspoon
Sugar- big pinch
Salt- to taste
Oil- To deep fry

To make Chilli Fish:
Oil- 3 teaspoons
Onion, cubed-1
Green chillies- 2

Garlic- 3 big cloves

Capsicum/ bell peppers, cubed- 1 small
Salt- to taste
Sugar- 1/2 teaspoons
Chilli powder- 1 teaspoon
Tomato sauce- 1 teaspoon
Soya sauce- 3 teaspoons
Corn flour- 3 teaspoons
Spring onion, chopped-1

PROCEDURE:

• To marinate the fish mix chilli powder, pepper powder, ginger garlic paste, salt and lemon juice in a bowl and marinate the fish and allow to soak for 10 minutes.

• Mean while in a bowl mix all purpose flour, corn flour, baking powder, chilli powder, tomato sauce, soya sauce, sugar, salt and water. Mix well as a semi thick slurry without any lumps. If you drop the batter from spoon it has to drop. Batter should not be thick or thin.
• Dip the marinated fish inside the batter and fry in hot oil till crispy and golden brown.

• In another pan heat oil and add the onion, green chillies and garlic and cook till the onion becomes transparent.
• Now add the capsicum and cook till white blisters starts to appear on the skin.

• Add sugar, salt, chilli powder, tomato sauce, soya sauce and mix well.
• Dissolve corn flower in 1 cup water and add and stir continuously.

• Once the sauce starts to thicken add the fried fish and mix well till the gravy coats well and thickens. If needed add a teaspoon of oil and cook well till the floury taste leaves. 

• Garnish with chopped spring onion and serve hot.

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