Seafood Recipes Archive

Fish Curry/Meen Kuzhambu

Posted November 13, 2012 By Maria John

Fish Curry

Fish Curry –  a tangy & pungent curry perfect with simple plain rice. I was not a very big fan of Fish Curry until sometime. I would always prefer the fried/roasted variety rather than curry in Seafood dishes. I just started loving Fish Curry when I first tasted it which my Mom prepared. It was such a yummy and delicious curry. When I tried it in my kitchen for the first time, it was just okay and I wasn’t much satisfied with the outcome. But this time the curry was just perfect and it was a super success dish at home.

So, this is my Mom’s version.

Ingredients:

  1. Fish – 5 Pieces (Vanjram/King Fish/Surmai)
  2. Oil – 2 tbsp
  3. Tamarind – Lemon Size
  4. Ginger Garlic Paste – 1.5 tbsp
  5. Turmeric – 1/4 tsp
  6. Coriander Powder – 1 tsp
  7. Red Chilli Powder- 1 tbsp
  8. Methi/Fenugreek Seeds – 1/4 tsp
  9. Mustard Seeds – 1/2 tsp
  10. Curry Leaves – Few
  11. Coconut Paste – 4 tbsp
  12. Tomatoes – 2 Nos (pureed)
  13. Onion – 1 (thinly sliced)
  14. Water – 1.5 Cups
  15. Coriander Leaves
  16. Salt to Taste
Fish Curry

How to Prepare:

  • Wash and soak tamarind in warm water for few minutes. Remove the pulp and set aside.
  • Clean and wash the fish pieces.
  • Heat oil in a pan and splutter mustard seeds, methi seeds & curry leaves. Add the sliced onions and sauté till golden brown.
  • Now, add ginger garlic paste and fry for 2 – 3 mins. Add coriander powder, turmeric powder, chilli powder and fry for 30 secs.
  • Then, add the pureed tomato, coconut paste and mix well. Cook covered till raw smell leaves.
  • Now, add water, tamarind pulp and cook covered until the fat separates.
  • Add the fish pieces and bring it to a boil or until the fish is cooked. Ensure that the fish is not overcooked.
  • Garnish with coriander leaves and serve hot with plain rice.
Fish Curry

Notes:

  • You can use any variety of fish. I prefer vanjram as this is my favorite variety either for the curry or fry.
  • You can also use Kokam instead of tamarind pulp. Wash just 3 – 4 pieces and add them in place of tamarind pulp. This is available in stores.

This goes for ’60 Days Christmas Event’ hosted by Divya & Priya

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Hot & Spicy Prawn/Shrimp Roast

Posted September 15, 2012 By Maria John

Spicy_Prawn_Roast

Prawns Roast is a very spicy and an aromatic dish. This is dry version and has an awesome flavor. This goes very well as a side dish for rice, biryani, and fried rice and so on.

Here is the spicy recipe for you..

Ingredients:

  1. 250 Gms Prawns/Shrimp
  2. 1 tbsp Oil
  3. 1 tbsp Ginger Garlic Paste
  4. 2 Green Chillies (Slit)
  5. 1 Onion
  6. 1 Tomato
  7. 1/2 tsp Cumin Powder
  8. 1 tsp Chilli Powder
  9. 1/2 tsp Pepper Powder
  10. Salt – As per taste
Prawns Roast

How to Prepare:

  1. Clean and wash prawns and set aside.
  2. Heat oil in a pan and sauté chopped onions till golden brown.
  3. Add slit green chillies and ginger garlic paste and fry for 2 minutes.
  4. Now, add the chopped tomato and let it cook for 2 minutes.
  5. Then, add all the spice powders chilli powder, cumin powder, pepper powder and sauté for a minute.
  6. Now, add the cleaned prawns to this and salt.
  7. Add little water if required and cook covered till the prawns are tender.
  8. Prawns Roast is ready to serve hot.

Prawns Roast

 

Linking this to My Spicy Kitchen’s Seafood Feast Event

 

 

 

 

 

 

 

 

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Fish Biryani

Posted August 15, 2011 By Maria John

Ingredients:

1/2 Kg Fish Fillets(cut into cubes), 2 tbsp Oil, 2 tbsp Ginger Garlic Paste, 1 tsp Garam Masala, 5 Green Chillies(slit), 1 tsp Coriander Powder, 1/2 tsp Cumin Seeds, 1 tsp Chilli Powder, 1/2  tsp Turmeric Powder, 1 Cup Yogurt, 1/2 Cup Coriander Leaves, 1 tsp Biryani Masala

For Rice

2 Cup Rice, 2 tsp Oil, 3 Cloves, 5 Pepper Corns, 3  Cups Water, 1 Stick Cinnamon, 4 Cardamoms

How to Prepare:

Heat oil and splutter cumin seeds. Add onions, silt green chillies and ginger garlic paste. Sauté till the raw smell leaves and the oil separates. Add all the spice powders, yogurt and mix well. Add the fish fillets and cook over high heat till tender.

For Rice: Heat oil and add cloves, pepper corns, cinnamon and cardamom. Add water and rice. Cook till the rice is tender.

For Layering: In a thick bottomed pan, put the fish layer first and the next layer with rice. Repeat the same with the remaining rice. The last layer should be rice. Now, cover and cook this on a low flame for 15 minutes. Mix well before serving.

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