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Ernakulam Fish Curry

This is my mumma special yummiest fish curry,,, Do give it a try! Ingredients Fish (Black bass) - 3/4 kg Coconut oil - 1 large heaped tbsp. (Initially, Will need to add more later on) Mustard seeds - 1/2 tsp Uluva or Fenugreek - 2 pinch Onion - 1 small Ginger -  3 to 4 inch piece Garlic - 1/2 pod Green chilli - 8 Red Chilli powder - 1 heaped tsp Turmeric powder - 1/2 tsp Coriander powder - 1/2 to 3/4th tsp Kashmiri chilli powder - 2 and 1/2 heaped tsp Puli or tamarind - 4 avg sized Coconut milk - 1/2 a can Curry leaves - 1 sprig Salt to taste - about 4 tsp Procedure Rub and clean puli and immerse in water Heat coconut oil and burst fenugreek and mustard seeds Saute on medium heat (flame 6) very finely sliced onion, ginger, garlic and green chillies. Add oil if needed Lower the flame and add ingredients 9 to 12 and fry till oil is released from it.    Add puli and water, adjust salt and add curry leaves (1/2 a sprig), coconut milk diluted in water. B
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Kerala Appam

My mom recently visited me and she taught me how to prepare the perfect batter for Kerala Appams. Ingredients Pachari or Sona Masoori Rice - 3 cups soaked for atleast 4 hours Cooked brown rice - 3 large serving spoon Shredded coconut - 3 large serving spoons Water (room temp)  Instant yeast - 1 unheaped tsp Sugar - 4 heaped tbsp. Salt  Procedure  In a mixer, mix ingredients 1 to 3 in water at par level  Move the mixed ingredients to a steel vessel (better than glass containers as steel can conduct heat better) and add sugar and yeast and mix well. (Hand can be used to mix as it helps fermentation more)  Once the batter has fermented (can take few hours to 2 days depending on the quality of yeast and the temperature of the room), add salt and mix well. Pour a spoonful of batter into a hot appachatti or frying pan. Cover and cook for a couple minutes on medium heat. Serve hot from the stove. Tips Aval or rice flakes soaked in water for 10 min can be used as
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Mullu Curry - Trivandrum Fish Curry

Here I am again with yet another recipe from my mom-in-law. This time it is an authentic and specially prepared fish curry from Trivandrum. It is ideal if made with the head portions of fish alone. The recipe is as below :- Ingredients Seer fish - 3 pounds Shallots - 5 large or 15 normal sized Green chilli - 5 large Ginger - 2 inch piece Garlic - 3/4 th of a pod Pepper powder - 6 unheaped tsp. Coriander powder - 4 heaped tsp. Chilli powder - 2 unheaped tsp. Turmeric powder - 1/2 tsp. Curry leaves - 2 sprigs  Kudam puli - 5 Tamarind extract (Valanpuli) - 2 tbsp. Salt Procedure Heat oil and saute ingredients 6,7,8 and 9 till the raw smell is gone. In a vessel or manchatti, heat oil, add curry leaves, and saute well ingredients 2, 3, 4 and 5 and salt. Do not make it golden brown. Proceed to Step 3 as the shallots color fade. Add the masala from Step 1 to the above and mix well for a couple minutes Add ingredients 11 and 12 and mix well.  Add around 5 cups
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Malabar Chicken Curry - a breakfast favorite

Yet another recipe which I borrowed from my mom-in-law, who invented this after reverse engineering a dish we all fell in love with, at a buffet lunch. Ingredients Chicken (cut into small pieces) - 2 kg Onion (medium) - 5 Green chillies - 15 Ginger - 3 inch Coconut Oil - 5 tbsp. Vinegar - 2tbsp. Curry leaves Salt to taste Masala paste  Coconut milk - 2 tins (13.5 ounce) (Separate 1/2 a tin for first thick coconut milk and rest for second thick coconut milk) Masala Paste Saunf - 2 tbsp. Cardamom - 15 to 20  Cinnamon - 10  (2 inch long pieces) Turmeric powder - 1/4 tsp. Red Chilli powder - 2 heaped tsp. Coriander powder - 5 to 7 heaped tsp. Whole pepper corns - 1 tsp. Procedure Take ingredients 2 to 8 in a vessel and knead well. Add chicken and continue kneading Prepare the masala paste - Coarsely grind the masala ingredients 1 to 3. To this add masala ingredients 4 to 7, sprinkle some water and mix well in a mixer. Add the prepared masala to S
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Chicken Biriyani - Calicut Style

I learnt this delicious recipe from my friend's mom, Roopa aunty who is an amazing cook. This is one of my no-fail recipes that always fetches me a lot of compliments. So here goes:- Ingredients For biriyani rice Basmati rice - 3 cups Ghee - 4 to 5 tbsp. Ginger paste - 1 and 1/2 tbsp. Garlic paste - 1 and 1/2 tbsp. Boiling water - 6 cups (i.e. double qty. of rice) Salt to taste For chicken masala Chicken - 1 kg Red chilli powder - 3 unheaped tsp. Turmeric powder - 1/2 tsp. Onion - 2 large finely chopped Ginger - 3 inch piece Green chillies - 15 to 20 Garlic - 1 whole pod or 25 small cloves Shredded coconut - a handful Fennel seeds - 1 and 1/2 tsp. Coriander powder - 2 tsp. Garam masala - 1 and 1/2 tsp Tomato - 1 medium Salt to taste To garnish Lime juice - Juice of a 1/2 lemon Onion - 1 medium Cashew nuts - to fry and garnish Kismis - to fry and garnish Garam masala - enough to sprinkle Coriander leaves - to garnish Mint leaves - to ga
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Easy Chicken Curry - in pressure cooker

When you have so much to do, it is hard to find time for elaborate cooking. At the same time, you would also like to have tasty food, which most often is a result of complicated or time consuming recipes. This easy chicken curry is a solution to such a problem. Ingredients To marinate Chicken cleaned and cut into medium size pieces - 2 kg Curd - 3 tbsp. Lemon juice - 1 tbsp. Ginger paste - 1 tbsp. Garlic paste - 1 tbsp. Red chilli powder - 1 tsp. Turmeric powder - 1 pinch Coriander powder - 1 tsp. Garam Masala powder - 1 tsp. Salt to taste (1 un-heaped tsp.) To sauté Onions - 3 large sliced Green chillies - 6 vertically sliced Ginger - 1 to 2 inch finely sliced Garlic - 1 whole pod crushed or finely sliced Red Chilli powder - 1.5 tsp Turmeric powder - 1/4 tsp. Coriander powder - 2 tsp. Garam Masala powder - 1.5 tsp Procedure Marinate the chicken using all the ingredients under To marinate  and refrigerate for half an hour. Cut the o
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Fish fry - Kerala style

Fried Black Pompana Yesterday's dinner came out looking too good, that I couldn't resist posting it here. It was a big fresh black pompana fish fried the traditional way - the way a malayali loves it! The recipe is pretty simple for such a tasty dish. Ingredients Fresh Black Pompana Fish - 1 Ginger paste - 1 1/2  tsp. Garlic paste - 1 1/2 tsp. Kashmiri Chilli Powder - 3 to 4 tsp. Turmeric powder - 1/2 tsp. Black Pepper powder - 1 unheaped tsp. Juice of fresh lime - 1/2 tsp. Salt to taste Procedure Mix all the ingredients except the fish with little water to form a thick paste. Apply the paste liberally on the fish such that it is completely coated in the masala. Leave it to rest for atleast 30 min. Heat enough coconut oil in a skillet to deep fry the fish. Fry the marinated fish on medium flame and serve with hot steaming rice. Note :- The most important part is, the fish HAS to be fresh. The freshness alone brings a whole new level of flavo
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