CHILLY FISH CURRY

Ingredients

* fish - 6 pieces
* chilly powder - 2 teaspoons
* jeera powder - 1 teaspoon
* turmeric powder - 1 teaspoon
* salt - to taste
* tamarind juice - 3 tablespoons
* tomato - 1 (small)
* green chilly - 2
* coriander leaves - for garnishing



Method



Clean the fish and keep it in a kadai. Add chilly powder, jeera powder, turmeric powder, salt and tamarind juice and mix it with enough water. Add chopped tomato and green chilly. Bring to cook for about 10 to 15 minutes. Remove from the stove. Garnish with coriander leaves.



Good side dish for curd rice, sambar rice and rasam rice.



Fish use for this curry batu, thamban, kampong, Anchovies.

FISH CUTLET

INGREDIENTS

fish - 2
potato - 1
onion - 1
chilly powder - 1/2 teaspoon
tumeric - 1 teaspoon
coriander leaves - few
mint leaves - few
green chillies - 3
ginger - a small piece
garam masala - 1/2 teaspoon (if u want)
salt - as per taste
egg - 2
oil - for deep fry


METHOD


Clean the fish and cook the fish with chilly powder, tumeric, salt in the pressure cooker for 2 whistles. Remove it from the stove and cool it. Take only the flesh. Mash it with hands and keep it aside.

Cook potato and mash it. Keep it aside.

Chop onion, coriander, mint, green chillies, ginger and grind for a second.

Batter egg in a bowl and keep it aside

In a bowl put the fish, potato, grind masala, garam masala, salt and make a dough. No need to add water. Make it in small balls (or what shapes u like) and dip it in the egg batter and deep fry.

Fish Fry

INGREDIENTS

fish - 2 pieces
chilly powder - 1 teaspoon
jeera powder - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
salt - as per taste
oil - for fry


METHOD

Mix the masalas and salt together with water. Mix it with the fish and keep for 1/2 an hour. In a kadai pour some oil. When it is hot, put the fish and fry. Fish fry is ready to eat

Dry Fish Curry (karuvadu kuzhambu)

INGREDIENTS

Dry fish - 200g
coconut - 1 cup
chilly powder - 2 teaspoons
coriander powder - 2 teaspoons
jeera - 1 teaspoon
turmeric powder - 1/2 teaspoon
mustard + fenugreek - 2 teaspoons
sambar onion - 2
green chilly - 3 (slit into lengthwise)
tamarind - lemon size
brinjal - 1
curry leaves - few
salt - as per taste



METHOD

Keep the dry fish in the water for 5 to 10 minutes. (It will be softer). Clean it and keep it aside.


Fry mustard and fenugreek without oil. Grind coconut, chilly, coriander, jeera, turmeric, sambar onion, mustard, fenugreek together to a fine paste. Keep it aside.


Cut brinjal and keep it in water for 5 minutes. Squeeze juice from tamarind.


In a vessel put the fish, grinded masala, brinjal, green chilly, tamarind juice. Add enough water and stir well. Add curry leaves and salt. Bring to cook for about 10 minutes. Reduce flame and allow to cook for few more minutes. Don't allow to be too thicky. Curry is ready now.

Note: Instead of brinjal you can also prepare this curry with drumstick, green banana.

Tuna Fish Curry

INGREDIENTS
tuna fish - 1(medium size)
coconut - 1 cup
chilly powder -2 teaspoon
coriander powder - 2 teaspoon
fennel seeds - 1 teaspoon
tumeric powder - 1 teaspoon
tamarind - gooseberry size
brinjal - 1
tomato - 1
green chilly - 4 (slit it into lengthwise)
sambar onion - 3
salt - as per taste

For Seasoning

oil - 1 tablespoon
mustard - 1 teaspoon
sambar onion - 2
curry leaves - a few

METHOD

Fry coconut in a kadai without oil till light brown. Remove
and cool it. Add chilly powder, coriander powder, tumeric powder,
fennel seeds and small onion. Grind it. Keep it aside. Squeeze
juice from tamarind and keep it seperate. Cut brinjal and put it in
water for 5 minites.

In a kadai mix the fish with masala. Add enough water.
Add tamarind juice, brinjal, green chilly and tomato and keep it in
the stove. Allow to cook for 10 minutes. Reduce the flame and
cook for 5 minutes. Remove from the stove if brinjal is cooked.
Season it with mustard,chopped onions and curry leaves. Tuna fish curry is ready.

Fish Curry

INGREDIENTS

to grind
coconut - 1/2 cup
red chillie powder - 1 1/2 teaspoon
coriander powder -1 1/2 teaspoon
tumeric powder - 1/4 teaspoon
sambar onion - 2
mustard+ fenugreek - 2 teaspoon

fish - 1/2 kg
tamarind - lemon size
green chillies - 3 or 4
tomatoes - 1
salt - to taste

For Seasoning

mustard -1 teaspoon
sambar onion - 2
curry leaves - few


METHOD

In a kadai without oil fry mustard and fenugreek together and keep it aside. Soak tamarind in the water for about 15 minutes and squeeze out the juice. Add enough water and grind all the ingredients in the mixy to a fine paste. Keep it aside.

In a kadai or in a copper bottom vessels add fish ,add tamarind juice and the grinded ingredients with enough water. Cut and add green chillies, tomatoes to the mixture. Add salt. Mix well. In the medium flames bring to cook for about 10 to 15 minutes. Remove from the stove.

In a kadai pour some oil and when it is hot add mustard. When it pops up, chopped onion and curry leaves. Add this to the fish curry.Fish curry is ready.