Seer or King Fish Fry / Ayakoora fry

Seer fish/ayakoora tastes good if you fry it or prepare curry. This is very easy to clean and easy to eat as well. :)

This is a very simple recipe. The ingredients required are as below.

Seer Fish/King Fish/Ayakoora - 500gm (3 pieces)

Turmeric Powder - 1 tsp

Chilli Powder - 3 tsp

Salt - As required

Water - 1 tsp

oil - for shallow fry

Take a bowl and mix turmeric powder, chilli powder and salt with little water to make it a thick paste. Apply this paste on both side of the fish pieces and keep it aside for half an hour.

Heat a pan with oil and once the oil is hot arrange the fish pieces in the pan. Fry the fish on both sides and serve hot with rice and curry.

Tips:-

Mix 1 tsp corn flour to the turmeric-chilli paste to make the fish fry crispy. 

You can add ginger-garlic paste to the mix.

Kerala Recipe - Simple fish fry

Here is a simple recipe to prepare fish fry at home.

Ingredients:-

Fish - 3
Turmeric Powder - 1 tsp
Chilli Powder - 2 tbsp
Ginger - 1 inch piece
Garlic pods - 5
Thick Tamarind Juice
Salt - As required
Curry leaves - a handful

Clean the fish and keep it aside.

Take a wide vessel and mix turmeric powder, chilli powder and crushed ginger, garlic and salt with little water. Make it to a fine paste and marinate the cleaned fish.

Squeeze out the thick tamarind juice and apply evenly on the marinate fish and keep it aside for 30 minutes.

Heat a frying pan with oil and arrange the cleaned curry leaves on the pan as shown in the picture.

Now keep the fish one by one and apply little oil on the top and cover it with a lid.

Allow the fish to cook for five minutes in low flame and switch off.

Wait for 2 minutes and then turn the fish to the other side. Cover and cook for five more minutes in low flame.

Switch off the flame and serve hot.

Moru kaachiyathu / Easy moru curry - Buttermilk curry

An easy recipe which you can prepare if you are really lazy and not in a mood to prepare any curry. This moru curry and rice is very good combination. This is very easy to prepare and the ingredients required are as below.

Buttermilk – 500 ml
Onion Sliced – 1
Ginger –  1 small chopped
Green chili – 2 chopped
Dry Red chili – 1
Turmeric powder –  1/2 tsp
Mustard – 1/4 tsp
Fenugreek – 1/4 tsp
Curry leaves
Salt
Oil

Heat oil in a pan & splutter mustard & fenugreek seeds. Add red chili, green chili, onion, ginger, curry leaves. Fry it for 2 minutes. Add turmeric powder & salt. Mix well.

Add this mix into the buttermilk and stir for a few minutes. Its Ready :)

Tips:-

Use small onions for better taste.

You can add buttermilk directly to the seasoning without switching off the flame. But in this case you should be very careful and stir continuously to avoid curdling. Stir continuously until the steam comes out. Don't let it boil and switch off the flame. 

Kerala Recipe - Fish curry with coconut / mathi curry Kannur style

I love to eat fish curry and rice whenever I get it. Here is a simple fish curry recipe which can be prepared with any curry fish. Here I have used fresh sardines coz that's my favorite :)

Ingredients:-

Fresh Sardines - 10
Turmeric powder - 1 tsp
Chilli powder - 2 tsp
Green Chilli - 2
Dry red chilli - 2
Ginger - 1 inch piece
Onion - 1
Tomato - 1
Tamarind - 1 lemon size
Salt - As required
Curry leaves - 1 spring

Clean and marinate the sardines with turmeric powder, chilli powder, salt and keep it aside. Take the thick tamarind juice and mix with the marinated fish.

Slice the onions, green chilli, and chop ginger and add it to the marinated fish. I missed to take the photograph here.

Now grate 1/2 coconut and grind it in a mixi along with tomato, 2 dry red chillies to a fine paste.

Pour this ground mixture to the marinated fish and add curry leaves also. Add water if the gravy is too thick. Allow the curry to boil for 5 minutes.

Once the gravy is cooked well and thickened switch off the flame and add 1 tsp coconut oil/refined oil to the curry.

Serve hot with rice, chapathi or puttu. Enjoy the taste.


Tips:-
You can add tomato directly to the fish without grinding also.
Do not add onion if you are making curry with ayla/mackerel.

Kerala Recipe :- Puttu a kerala special breakfast

I bet you can't find a single malayali who don't like puttu. So here the recipe is...the mouth watering tasty breakfast.

Ingredients:-

Puttu powder / Rice flour - 2 cups

Grated coconut - As required for layering

Salt - As required

Water - As required.

Mix the rice flour and salt in a wide bowl. Add water very little at a time and start mixing the flour. Repeat this step till the flour is in a moist consistency. To check the flour is properly mixed press the flour in your fist then should hold its shape but easily crumble when you press it.

Now take a puttu vessel / puttu maker (which is available in most of the vessel stores) and start layering the grated coconut and flour. First add 1 to 2 tbsp grated coconut and then add the rice flour till half way filled. Now again add coconut and then the flour. Now add the last coconut layer cover the vessel and steam it.

Steam about 5-8 minutes and once the steam started coming out well then switch off the flame. Unmould by pressing through the mould using a stick.

Serve it hot with kadala curry or chicken curry... Enjoy

Kerala recipe:- Mathi puliyum mulakum / Sardine curry without oil

Sardine is a fish which tastes really good and cheap also. Sardines are rich in vitamins and minerals and also natural source of omega-3 fatty acids. You can find many more quality of sardine in the internet.

We can learn how to prepare healthy sardine curry in this post.

Ingredients:-

Sardine / Mathi - 10
Onion - 1
Tomato - 1
Green chilli - 3
Tamarind - 1 lemon size
Giner garlic crushed - 2 tsp
Curry leaves - 1 spring

Chiili powder - 3 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt - As required

Soak the tamarind in a bowl of water.

Clean the sardine properly. Now prepare a paste of red chilli, turmeric powder, salt, coriander powder, ginger garlic with little water and marinate the fish. Squeeze the thick tamarind juice and add to the fish, keep the remaining tamarind soaked in water . Keep it aside for 30 minutes.

Now cut onion, tomato into small pieces. Take an earthen pot and add onion, tomato, green chilli and curry leaves into it. Pour little bit water and let it cook for sometime. Cook till the mix softens and mash it with a spoon.

Now add the marinated fish to this and add the remaining tamarind juice and some water and allow it to boil. Cover the pot. Check the chilli and salt and add if required.

Once it is cooked for a minute, add one cup of water (till the fishes gets covered with water) and cover the pot and allow it to cook in slow flame. Add curry leaves also.

Let it cook for 8-10 minutes in slow flame. Switch off and serve it hot with rice.

Tips:-
You can add 1 tsp coconut oil/refined oil once you finish cooking the fish.
You can use a kadai instead of earthen pot
You can add more water and boil if you require gravy.

Easy sambar without coconut

For the preparing sambar you need the below ingredients.

1	Toor Dal	1 cup
2	Onion	1
3	Tomato	1
4	Green chilli	2
5	Carrot	1
6	beans	3
7	Kunduru / Kovakka	2
8	Vellarikka	A small piece
9	Tarmaid	small piece
10	Musturd seeds	1 pinch
11	Dried Red chilli	1
12	Curry Leaves	1 spring
13	Hing	1 pinch
14	Turmeric powder	1/2 tsp
15	sambar powder	1 tbsp
16	coriander powder	1 tsp
17	Coriander leaves
18	Oil	2 tsp
19	Salt	As required

Here I have included some vegetables which we can cut easily and that makes your sambar tastes good as well.

First put the tamarind in a bowl with little water and keep aside. 

Pressure cook the toor dal and mash it and keep it aside, in the meantime cut all the vegetable. Keep the cooker on the gas stove and pore 1 tsp oil to it. Put the sliced onion and stir it till it becomes soft and add green chilli, curry leaves and tomato also. Stir it for a minute and add carrot, beans, lauki, drumstick etc (whatever vegetable you want to put).

Stir it for a minute and then add turmeric powder, coriander powder, sambar powder , salt as mentioned in the above table. Pressure cook vegetable and once done open the cooker and mix the mashed daal with the vegetable. Squeeze out the tamarind pulp and water and pour it to the cooker. Let the sambar boil for a minute. Switch of the flame and keep it aside.

In a small pan add oil, musterd seeds, dry red chilly and curry leaves and make it splutter for a minute. Put some hing in the mix and pour this seasoning into the sambar. Put some coriander leaves also on the top. Sambar is ready!!!

The sambar preparation looks lengthy but it is very simple and trust me it will not take more than 15 minutes to do this. You can prepare tea also parallel.

Tips :-

Soak toor dal at night itself so that morning it will get cooked fast.

Cut the vegetable at night if you have time.

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Kerala Recipe :- How to prepare chutney with dry red chillies and grated coconut

The basic difference between red color chutney and green color coconut chutney are the chillies used for preparing it.The red color coconut chutney is prepared of dry red chillies and the green color chutney is made of green chillies.

Here we will see how to prepare red color coconut chutney.

Ingredients:-

Grated coconut - 1/2 cup

Kunjulli / Shallots - 5

Ginger - 1 small piece

Garlic - 1 clove

Dry red chillies roasted on a tava with a drop of oil - 2

Puli / Tamarind - 1 small piece

Salt - As required

Curd - 3 tbsp

Note:- The red chillies need to be roasted before grinding. Heat a tava and add 2-3 drops of oil into that. Now fry the red chillies in oil and once you get the smell of the chilli switch of the flame and keep it aside for cooling.

Grind all the ingredients together and add curd at the end and grind again. Add some water and grind to make the chutney to a smooth paste. Transfer this to a bowl.

Heat oil for tempering, add mustard seeds and dry red chilli. Once the mustard seeds is done add curry leaves to this mixture and pour this to the chutney.

Serve with your favorite Idli/Vada or Dosa. 

Kerala Recipe:- How to prepare Aviyal

Aviyal is a very nutritious food as it is prepared using many vegetables. Here lets see how to prepare authentic kerala aviyal.

Ingredients

Vegitables:-
Carrot - 1
Beans - 5
Vellarikka - A small piece  (Lauki can be used instead of vellarikka)
Drumstick - 1
onion - 1
Payar / lobia - 3
Tomato - 1
Green chilli - 3
Kunduru / kovakka - 3

For Grinding:-
curry leaves - 1 spring
Grated coconut - 1/2 cup
Jeera - 1 tsp
Curd - 1 cup
Onion - 1/2 piece (You can use small onion as well)

Turmeric powder - 1/2 tsp


Wash and cut all the vegetables lengthwise into small pieces say 1/2 inch thickness. Pressure cook these vegetables with little water, salt and turmeric. Don't overcook the vegetables.

Now grind grated coconut, jeera, green chilli, onion in a grinder with curd. No need to grind it to a fine paste. Just grind it little bit and keep it aside.

Heat the pressure cooker and add this ground mixture to the cooked vegetables stir it continuously. Add some curry leaves to this. Don't add water. Let it boil for five minutes. Stir it in between. Once it is done switch off and add little bit oil on the top and cover it.

The aviyal is ready to be served with rice.

Notes:- The aviyal will get thick easily.

Tips:-
You can add any vegetable of your choice except beetroot.
You can add raw mango to the aviyal. In that case don't add curd. Cook raw mango with the vegetables itself.
The common vegetable which can be used for preparing aviyal are elephant yam/chena, raw plantain/ pachakaya, snake gourd/padavalanga etc.