Karimeen fry/Pearl spotted fish fry (Kerala style)

Ingredients:
Karimeen,cleaned and slit - 2
Shallots - 3
Dry red chillies - 2
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tsp
Garlic - 3 cloves
Fennel seeds - 1/2 tp
Curry leaves - 5 leaves
lemon juice - 1/2 tsp
Oil as required
Salt to taste

Method:
   Smear the fish with lime juice and keep aside for 30 minutes.Grind all the ingredients other than oil into a fine paste.Smear this paste on the fish and keep it for an hour.Now in a pan on medium flame,pour some oil.Once the oil get hot,fry the fish on both the sides over a low flame till it turns golden brown in colour.Serve it hot from the pan with rice.

Love,
Roshu

Squid Biriyani/Koonthal Biriyani

Ingredients:
Basmati rice-2 cup
Pure ghee-3 table spoon
Chopped onion- 1 cup
Cloves-5
Cardamom-3
Cinnamon-3
Curry leaves-a handful
Salt

for masala
Squid cleaned and cut into rings – 500 gms
Chilly powder - 2 tsp
Ginger-garlic paste –1 table spoon
Green chilli – 8
Onion – 5 chopped
Tomato – 2 chopped
Turmeric powder – ¼ tsp
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Garam masala - 1/2 tsp
Coconut paste - 1 cup (optional)
Curd - 1 tbsp
Oil - as required
Curry leaves
Coriander leaves
Salt to taste

Method:

Preparation of rice
        Heat ghee in a biriyani maker.once the ghee get hot add chopped onions and fry it.Then add the spices and curry leaves into it.fry it and add 4 cups of water for 2 cups of rice.when the water get bolied add the rice which is cleaned.close it with a lid and leave it for 10 minutes in a medium flame.

Preparatiion of masala

          Firstly marinate the squid with chilly powder and salt and keep aside for sometime.Then fry it.Now heat oil in a pan. Add ginger-garlic paste & stir. Add green chilli,curry leaves & stir. Add chopped onions & saute. Once the onion becomes golden brown in colour,add chopped tomatoes. When tomato is cooked add all the masala powder,turmeric,jeera powder,pepper powder and salt.. Saute it well.Then add fried squid,coriander leaves,coconut paste,curd & cook for 10-15 minutes.

Layering
        On a biriyani maker put the masala as first layer.then put rice on the top of it as second layer.make the layers till the masala and rice is fully filled.on the top of it, spread corianer leaves, fried onion,cashew and kismis(optional).close the lid tightly and put it on a low flame.dhum it for 20 minnutes.

                    I think squid biriyani tastes the best when compared to chicken,mutton and prawns.Just give a try and experience the taste...Thanx Shaina (my friend) for the idea of squid biriyani.

Love,
Roshu

Quick Fish Biriyani!!!!!!!!!!!

Ingredients:

Fish pieces - 500 gms (better use fish fillets cut into small pieces,i used king fish with bone)
Cooked rice - 2 cups
Yoghurt - 1/4 cup
Turmeric powder - 1 tsp
Red chilly powder -1 tsp
Coriander powder - 1 tbsp
Garam masala - 1/4 tsp
Green chillies - 2 (slit)
Ginger-garlic paste - 2 tbsp
Onion sliced - 2
Fried onion - 1/4 cup
Mint leaves - 20
Coriander leaves - 2 tbsp
Lemon juice - 1 tbsp
Oil - 1 tbsp
Salt to taste

Direction:

    Place the fish in a non stick pan,add half a cup of yoghurt,turmeric,chilly,coriander powders,half tsp garam masala,green chillies,ginger garlic paste,sliced onion(slightly crushed with hands),fried onion,salt,lemon juice,mint leaves,coriander leaves and mix well.

                Now spread the rice over the fish.Spread the remaining yoghurt and sprinkle some salt.sprinkle garam masala powder,mint leaves and drizzle oil.Cover and cook on high heat for 5 minutes.Reduce heat and cook for 15 more minutes.Now serve this hot fish biriyani....

Recipe Source : Zee Khana Khazana

Love,
Roshu

Fish Biriyani

Neymeen/Kingfish Biriyani

Ingredients:

Neimeen (Seer fish) – 1/2 kg
Basmati rice – 1/2 kg
Onion(medium) – 3
Green chilly – 6
Ginger paste- 1 tbsp
Garlic paste – 1 1/2 tbsp
Turmeric powder – 1/2 tsp
Tomato (chopped) –2
Red chilly powder – 1 tsp
Grated Coconut (make a fine paste) – 1/2 of a coconut
Garam Masala powder – 1 tsp
Ghee – 2 tbsp
Coriander leaves – 1 bunch
Oil
Salt

Method of preparation:

 Following is the step by step preparation of fish biriyani.

For Preparing Fish Masala

Marinate fish with turmeric powder,red chilly powder and salt .Refrigerate for sometimes for the marination to be perfect. Heat oil in a pan and fry fish pieces. In the same pan and oil,saute the chopped onion,ginger-garlic paste and once the raw smell goes, add chopped green chilly ,coriander leaves,chopped tomatoes and garam masala powder.once it is done, add coconut paste to it and mix well.Add little warm water to it and simmer for 2 minutes.Finally add fried fish to the gravy and mix. While stirring, take care not to crumble the fish pieces.Cover and cook for 2 minutes to get the fish coated with the masala gravy.When the gravy becomes thick ,remove from fire.

For Preparing Rice

Heat ghee in a pan.Light fry rice till crispy(optional,otherwise wash the rise and boil it) and add water double the quantity of rice to it.Add salt.Cover and cook till rice is cooked well.

For Layering Biriyani

Heat ghee in a  heavy bottomed pan.Layer the  fish masala on the base.Arrange the second layer with biriyani rice and sprinkle some garam masala over the rice.Repeat the process until everything is used up.Cover with a  tight lid and cook on  slow flame for 5 minutes.

For Garnishing

Heat ghee in  a pan.Fry cashews and raisins and keep aside.Fry  1 chopped onion in the same ghee till golden brown.(Here i didnt garnish) Garnish the hot biriyani with this while serving.Serve with raita,coconut  chammanthi, pappadam and pickle.



Luv,

Roshu

Spicy red squid gravy & Blog Awards!!!

 Koonthal mulakittathu & Award Time!!!

Ingredients:

Kashmiri chilli powder- 1 1/2 tsp

Turmeric powder 1/2 tsp

Tamarind - small amla sized ball (nellikka valippam)

Fenugreek - 1/4 tsp

Shallots(cheriyullior small onion) - 5 or 6(chopped)

Ginger- garlic paste - 1 tbsp

Tomato - 1

Curry leaves -  6-7 leaves

Coconut Oil or oil as needed (i used coconut oil coz it gives the authentic taste of kerala)

Water  as needed

Salt  to taste

Preparation:

• Mix the spice powders with some water and keep it aside.
• In a  pan,fry the squid by marinating with a little chilly pwdr,turmeric pwdr and salt.fry using some oil till it is half cooked.
• Heat some coconut oil in a pot or man-chatti and fry fenugreek seeds and let it brown.
• Then add chopped shallots and curry leaves and saute.
• Add ginger - garlic paste and tomatoes saute till oil starts to separate from tomatoes.
• Then add spice paste and saute for 1 minute in low flame.
• Add tamarind juice mixed with enough water to cover the squid pieces
• Allow it to boil till the raw smell of tamarind has gone.
• Add fried squid pieces and cook till the pieces are fully done.
• Pour some coconut oil on top(if necessary).
• Mix all the things together.
• Cover and let it rest at least two hours

Award Time..!

 

                          First let me thank GOD for giving me the oppurtunity of blogging....Now a big thanx to ''Jay'' of http://tastyappetite.blogspot.com/. for the award and for her great care and support. Thanx a lot dear!!!

  Here comes the Award!!!!

Now I am glad to pass this award to some of my lovely bloggy friends.

1. http://neetzkitchen.blogspot.com/ 
2. http://nitks.blogspot.com/
3. http://mykitchenflavors-bonappetit.blogspot.com/
4. http://aminacreations.blogspot.com/
5. http://aminacreations.blogspot.com/
6. http://thesaji.blogspot.com/
7. http://umaskitchenexperiments.blogspot.com/
8. http://usmasala.blogspot.com/
9. http://treatntrick.blogspot.com/
10. http://ensamayalkuripugal.blogspot.com/

Plz collect ur awards friends..

Luv,
Roshu

Seer fish curry

Neimeen Curry
                         
                      Traditionally in Kerala , fish curries are cooked in clay pans ( called "man-chatti"). It is amazing how this can change the flavor of the curry, and keeps the fish moist even with very little gravy.But here i made this curry in a non stick pan.

Ingredients:

Seer fish or neimeen– 1/2 kg, cut into medium size pieces
Fenugreek seeds – 1/4 tsp
Ginger & garlic(crushed into a fine paste) - 1 1/2 tbsp
Chopped onion – 1
Silted green chilly - 3
Tomato sliced - 1
Kashmiri chili powder –  2 tbsp
Turmeric powder – 1/2 tsp
Cocum/kudampuli – 2,3 pieces
Curry leaves - 5-6 leaves
Salt to taste
Coconut oil or oil for cooking

 

Method:


                   Soak cocum in 1/2 cup water for 10 minutes.Meanwhile heat coconut oil or oil in a curry chatti ie,earthern ware or a pan.Firstly add fenugreek seeds.Then crushed ginger garlic paste & stir for 3,4 minutes. Add sliced onion & curry leaves & silted green chillies. saute till it becomes soft. Add the turmeric powder and chilly pwdr & fry till oil starts appearing. Add tomato slices and cocum along with the water.Boil it till the tomatoes get smashed completely.Now add salt to taste and boil for 2-3 minutes.Now add fish pieces. Combine well.

           Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & the gravy is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Finally add the coconut milk(thick) and boil for a few seconds.Serve with rice,kappa,puttu...It tastes better the next day.keep in the curry chatti itelf..

Luv,
Roshu

Fish Masala Curry

Ingredients

Fish (except sardine) - 1 kg.
Onion - 3 nos.
Ginger-garlic paste - 1/2 tsp
Chilly - 3 nos.
Tomato - 2 nos.
Curry leaves - 10 leaves
Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tp
Coriander leaves - a pinch
Tamarind juice - 3 tsp
Salt to taste

Method of Preparation

Saute the onions until golden brown.add slited chillies,curry leaves and ginger garlic paste into it and fry for sometimes.then add tomato pieces and fry it until we get a paste.stir in chilly,coriander and turmeric powders.add a little water and tamarind juice,boil it...now add fish until it gets cooked.garnish with coriander leaves.

Luv,
Roshu

Sardine Pickle / Chala or Mathi achar

Dedicating this to u NEETU.....This is my best friend Neetu's fav.Me n my sis is fond of this pickle and fight for it when my mother makes.But some of my cousins hate it like anything......Those who really like pickles will surely love it...i guarantee...

Ingredients

Fish - 2 kg.

Chilli powder - 1/2 cup

Garlic flakes - 2 dsp.

Ginger thinly sliced - 1 dsp.
Mustard - 1 tsp.

Fenugreek - 1/2 tsp.

Oil - 1 1/2 tsp.

Mustard - 1 dsp.

Water - 3 cups

Vinegar - 1 cup

salt - to taste

Method
Cut the fish into either small pieces or big as u wish. Marinate the fish in turmeric, a little chilli powder and salt. Keep aside. Grate the garlic and ginger. Slit the green chillies. Fry the ginger, garlic and green chillies till no water and keep aside. Medium fry the fish pieces and keep aside. To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp. Add the ginger, garlic and chillies and mix well. Add vinegar to the mixture and bring to a boil on a slow flame. Add enough salt. Add the fish pieces and stir carefully so that the pieces do not break. Boil till the mixture starts to thicken. Off the gas. Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required. When it is cooled down, transfer to dry glass jars. Keep in a cool dark place for a week. Then transfer to a refrigerator. Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour.

Prawns Biriyani

 

 

Ingredients
Basmati rice-2 cup
Pure ghee-3 table spoon
Chopped onion- 1 cup
Cloves-5
Cardamom-3
Cinnamon-3
Curry leaves-a handful
Salt

Cleaned prawns – 500 gms
Ginger-garlic paste –1 table spoon
Green chilli – 8
Onion – 5 chopped
Tomato – 2 chopped
Turmeric powder – ¼ teaspoon
Pepper powder - 1 teaspoon
Jeera powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coconut paste -as required
Curd - 1 teaspoon
Oil - as required
Curry leaves
Coriander leaves
Salt






Preparation of rice

        Heat ghee in a biriyani maker.once the ghee get hot add chopped onions and fry it.Then add the spices and curry leaves into it.fry it and add 4 cups of water for 2 cups of rice.when the water get bolied add the rice which is cleaned.close it with a lid and leave it for 10 minutes in a medium flame.

Preparatiion of masala
          Heat oil in a pan. Add ginger-garlic paste & stir. Add green c+hilli,curry leaves & stir. Add chopped onions & saute. Once the onion becomes golden brown colour,add chopped tomatoes. When tomato is cooked add all the masala powder,turmeric,jeera powder,pepper powder and salt.. Saute it well.Then add prawns,coriander leaves,coconut paste,curd & cook for 10-15 minutes.

How to dhum?
        On a biriyani maker put the masala as first layer.then put rice on the top of it as second layer and press it.make the layers till the masala and rice is fully filled.on the top of it, spread corianer leaves, fried onion,cashew and kismis.close the lid tightly and put it on a low flame.dhum it for 20 minnutes.

Try it out and pass ur suggestions.

Luv,
Roshu

PRAWNS ROAST

Ingredients
Cleaned prawns – 250 gm
Ginger-garlic paste – 1 table spoon
Green chilli – 2(slit lengthwise)
Onion – 2 chopped
Tomato – 1 chopped
Chilli powder -1 teaspoon
Turmeric powder – ¼ teaspoon
Pepper powder - 1 teaspoon
Jeera powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coconut pieces -as required
Lemon juice - 1 teaspoon
Coconut oil -required
Curry leaves
Coriander leaves
Salt

Preparation
Heat oil in a pan. Add ginger-garlic paste & stir. Add green chilli,curry leaves & stir. Add chopped onions & saute. Once the onion becomes golden brown colour,add chopped tomato. When tomato is cooked add all the masala powders. Saute it well.Then add prawns, lemon juice, salt,coriander leaves,coconut pieces & cook for 10-15 minutes.
Have it with hot chappathi.

Luv,
Roshu.