Easy Karimeen fry

This is a simple yet yummy karimmen fry recipe.

 

 

Ingredients:

Karimeen- 2
Maida powder- 1 tablespoon
Lemon juice- fro 1/2 lemon
Salt- according to taste
Green chillies- 3
Oil for frying
Coconut oil- for frying

For Grinding:

Fish curry masala- 1 tablespoon (I used grandmas fish curry masala)
Shallots-2 small
Garlic 2 cloves
Ginger- 1 small piece(just the sixe of a garlic clove)
Curry leaves- 1 spring

 

 

 

 

Preparation:

Remove skin and wash fish very well and make lots of gashes on the body. Rub with salt and turmeric powder and leave for 10 minutes and wash again.(just to get rid of the fishy smell)

Grind all ingredients under "grinding" in a mixer grinder to a very smooth paste. Add freshly squeezed lemon juice, maida  and enough salt to the curry paste mix. Rub this mix to the cleaned fish and leave in the room temperature for couple of hours.

Heat oil in a non-stick pan and add few curry leaves. Transfer the fish to the oil and gently fry both sides for about 20 minutes.

 

Ayala Curry/ Kerala Style Mackerel curry (Ayala mulakittathu)

I love this deliciously soft fish, fried, curry, molly, anything.  Here is a very simple Ayala curry recipe passed on to me from my mum.

Here is a cut and paste pic of Indian Mackerel for those who are confused of what I am talking about.

Ingredients:

Mackerel cut into medium sized pieces- 1/2 kg
Oil- 1 tablespoon
Garlic- 2 big cloves
Tomato- 1 big
Ginger 1 tablespoon (crushed in a pestle and mortar)
Green Chillies- 2 (cut lengthwise)
Curry leaves- 2 or 3 springs

For Grinding:

Chilli powder- 2 tablespoon (I used kashmiri Chilli powder)
Coriander powder- 1 tablespoon
Turmeric powder- 1/4 teaspoon
Fenugreek powder- 1/2 teaspoon
Tamarind- 1 goosebury size
Shallots- 2

Preparation:

Put all ingredients under "grinding in amixer grinder with little water and make a fine paste.
Heat oil in a manchatti and sauté the garlic until brown and then add the ground paste. When the oil starts to separate, add the cubed tomatoes.  When the tomatoes are done, add a cup of boiled water to  and allow the gravy to boil very well. Add fish pieces at this stage and close the pan with the lid. Open the lid after 5 minutes and add crushed ginger and green chillies. Close the lid and let it cook on a medium flame for about 10 minutes. Now open the lid once again and add curry leaves. Let the curry to simmer in the low flame for another 5 minutes.

Fish  curries tend to taste better if kept overnight in the manchatti.
 

Naadan Kilimeen / Threadfin Bream curry

I brought this temptingly beautiful fish on my last visit to East Ham.

 

Those who never heard of East Ham: East Ham is a small town in London resembles the streets in India indeed is a small India.  You wont be able to find much English people there. There is lots of South Indian restaurants in East ham who serves amazing south Indian food and are much cheaper than any other city as there is lot of competition  among this restaurants.

 

      This fish come in packet of 700gms cut,  descaled and cleaned make the job easy for me.

 

 

Ingredients:-

Kili meen- 700gms

Green Chillies- 3 (cut lengthwise)

Tomatoes- 1 big

Curry leaves- 1 spring

Oil- 2 tablespoon

For Grinding

Kashmiri Chilli Powder- 2 tablespoon (If you are using normal chilli powder reduce the amount according to your tolerance level)

Coriander Powder- 1 tablespoon

Fenugreek powder- 1/2 teaspoon

Turmeric powder- 1/2 teaspoon

Grated Coconut- 1/2 a cup

Shallots- 2

Garlic- 1 clove

Tamarind- small ball (almost the size of an Indian gooseberry)

 

Preparation:

Dry roast chilli powder and coriander powder in a non-stick pan. Keep the flame very low so that the power don't get burned. Switch off the flame when the powder starts to change colour and remove the pan from the flame ASAP. Grind this with the other ingredients listed under grinding into a smooth paste. 

 

Heat oil in the manchatti and add the grinded paste to it and sauté very well until the oil start to separate. Add fish along with the green chillies and tomatoes and add enough water and salt and cook on a medium flame for about 15 minutes or until the gravy thickens.  Add curry leaves halfway through.

Sea Bream fry kerala style

Sea bream is a common fish of the Atlantic. I have seen it in the supermarket many times but only got the courage to try it after Jasmin chechi recommended it few weeks ago. Sea bream got a soft  white flesh with little bones which makes them a favourite among kids.

Ingredients:

Sea bream- 1

Curry leaves - few

Oil- To shallow fry

lemon juice- From 1/2 medium sized lemon

For the marinade

Chilli powder- 2 tablespoon

Turmeric powder-1/2 teaspoon

Ginger garlic paste- 1 tablespoon

Shallots- 3

Black pepper- 1/2 tablespoon

Garam masla- 1 teaspoon

Curry leaves- few

Salt- to taste

For Frying/decoration

Carrots- 2 medium sized

Onion- 1

Green chillies- 2

Preparation:

Mix all ingredients under the marinade and put in a food processor make a fine paste out of it. Add lemon juice to the mixture and keep aside.

 Clean the fish by removing scales, gills and all the visceral organs. make lots of gashes all over the fish and wash very well. I use turmeric powder and salt to wash the fish to get rid of the "fishy" smell to an extent. marinate the fish with the prepared marinade and keep it in the kitchen couter for atleast 2 hours.

Heat oil in a non-stick pan just enough to shallow fry the fish. Add curry leaves to the oil once it is hot and place the fish over the bed of curry leaves. Fry the fish gently in low flame for a maximum of 10 minutes turning the fish halfway through. Remove the fish and keep in a kitchen towel to drain the oil.

Add the chopped onions, carrot and green chilies to the oil used to make the fish fry and sauté until it gets cooked. Add this to the fried fish.

Meen Mutta fry/ Paningil ularthiyathu

Last week we paid a casual visit to nearest Tesco superstore and find this unusual item in the fresh fish counter which said "Herring Roe". It resembled to the fish roe and we grabbed the 200gms which was left. It taste awesome and resembled sardine row. The secret behind this recipe is to keep it simple.

 

Some facts about fish roe(cut and paste from a website!!! he he)

Nutritionally, fish eggs are very high in anti-inflammatory Omega-3 fats.
It is one of the few food sources of Vitamin D (others include chicken eggs and fatty cold-water fish).  In fact, the Omega-3 fats and the Vitamin D in roe even work together, because Vitamin D is fat-soluble, so the healthy fats help your body absorb and use it.
Roe is also rich in Vitamin B12, one of the most important micronutrients for mental health and brain development. Like other seafood, it contains a substantial amount of selenium, a micronutrient otherwise hard to get, except from Brazil nuts. Magnesium, iron, and even a little bit of calcium round out an already impressive set of nutrition facts.
Before humans even had names for these vitamins, people in traditional cultures already knew how powerful roe was. Fish eggs are one of the most potent traditional “superfoods” for fertility, and Weston A. Price observed many cultures going to extreme lengths to feed roe to their pregnant women. Now, even the USDA is recommending that parents include it in their babies’ diets, although they would probably do better to recommend it for everyone.

 

 

Ingredients:

Fish roe- 250gms

Onion - 1 big

Green chillies- 3 big

Oil- 2 tea spoonful

curry leaves - few

Preparation:

Chop onion and green chillies and keep aside. heat oil (I prefer coconut oil) in a non-stick pan and add curry leaves once the oil is hot.  Add  chopped onion and greenchillies and sauté until the onions start to change colour. now add the fish roe( Cut to an inch size pieces)and salt along with some water and cook on low flame. Open the lid after 5 minutes and sauté the roe mixture until the water evaporates and fish roe gets fried slightly. Can add few more curry leaves by this time. Switch off the flame and  enjoy hot.