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Kerala Fish Curry/ Kerala Meen Kulambu

Cook Time :20 Min | Servings : 2 Persons

Kerala Fish Curry/ Kerala Meen Kulambu
Thank you friends for the constant queries and support. We have moved from Arkansas to Austin, Texas. We are really liking Austin, it feels a lot like India.
It took a little while to get back on track from the busy moving, exploring/enjoying the new place etc and the lazy mood that follows after the exhaustion.
I have lots of recipes to post in my draft. I can’t wait to post them soon. I can say hopefully that I’m back from the long pause/vacation/break or whatever.

Here’s today’s recipe, Kerala Fish Curry. The reason why I like fish is it’s very rich in protein, no cholesterol and wont feel heavy.
When there’s an option for fish and chicken I would always prefer fish. I am trying out different varieties of Fish dishes to not get bored of my favorite ones.
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Prawn Biryani / Shrimp Biryani

An easy Eral Biryani from Tamilnadu !!

Shrimp Biryani/ Prawn Biryani

Prawn Biryani / Shrimp Biryani
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Fresh or Frozen Shrimp ( Medium Sized ) – 15 no
  • Basmati Rice/ Jeera Samba Rice – 1 1/2 cup
  • Oil – 2 tsp
  • Bay Leaves – 3 no
  • Cloves – 2 no
  • Cinnamon – 1 inch
  • Cardamom – 2 no
  • Star Anise – 1 no
  • Onion – 1 ( Medium )
  • Ginger Garlic Paste – 1 tsp
  • Tomatoes – 2 no
  • Green Chili – 4 no
  • Turmeric – 1/4 tsp
  • Biriyani Masala Powder – 1 tsp ( optional )
  • Coriander leaves – 3 tbsp
  • Mint leaves – 3 tbsp
  • Ghee – 1 tsp ( optional )
  • Cashew – 5 no ( optional )
  • Salt – to taste
  • Water – 3 cup
  • Yogurt – 3 tsp
  • Coconut Milk – 1 cup ( optional )
Instructions
PREP:
  1. Soak rice for 30 min, wash it thoroughly and drain the water. Clean the shrimp, remove tails, head and devein, wash thoroughly. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.
COOKING:
  1. In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.
  2. Add the Shrimp and fry for until it’s cooked in the oil. Water released from the shrimp is good enough to cook it. Add the turmeric, biryani masala powder, yogurt, coconut milk and water. Add the rice and mix well for 2 min in Medium flame. Check for salt. Add ghee and mix well.
  3. Close the cooker lid and pressure cook for 2 whistles and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashew nuts.
Notes
Add other spices like nutmeg, rose petals to get extra flavor.[br]Over cook the shrimp would turn it rubbery.[br]Simmer the flame at the end to make the fluffy biryani.

 

Andhra Fish Curry Spicy / Meen Kulambu

Many of us like fish gravy,  I love fish cooked in the tamarind juice. I have been trying out many recipes and this one turned to be one among those i liked. I normally add the fish in Kuzhambu before adding tamarind juice coz i like the fish to be cooked well in tamarind. But the fish will break into small pieces, so if you are so concerned add the fish at the end as suggested in the recipes. Fish curry tastes better the next day, try it out. Have Fun !!

Andhra Fish Curry Spicy / Meen Kulambu

Andhra Fish Curry Spicy / Meen Kulambu
Author: Sashi
Ingredients
  • For Marination :
  • Cat Fish/ Tilapia – 1/2 kg
  • Turmeric – 1/2 tsp
  • Salt – 1/2 tsp
  • For Gravy :
  • Tamarind – 1 big lemon size
  • Sesame Oil – 3 tsp
  • Mustard – 1 tsp
  • Cumin – 1 tsp
  • Fenugreek – 1/4 tsp
  • Red Chili – 5 nos
  • Green Chili – 5 nos
  • Curry Leaves – 1 strand
  • Onion – 3 nos
  • Fresh Ginger Garlic Paste – 3 tsp
  • Tomato – 3 nos
  • Red Chili Powder – 2tsp
  • Coriander Powder – 2 tsp
  • Turmeric – 1/2 tsp
  • Salt – to taste
  • Coriander Leaves – 2 stks
  • Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Instructions
PREP:
  1. Wash the fish in water with 1tsp of vinegar. Mix turmeric, salt and marinate it for 30 min.
  2. Soak tamarind in water for 30 min and extract them to a thick juice to 1 cup.
  3. Chop the onions and tomatoes.
COOKING:
  1. In a pan heat oil and mustard,cumin. when mustard crackles add fenugreek, red chili, green chili, curry leaves. Fry for 1 min. Add the chopped onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves.
  2. Add the tomato and cook till mushy. Add red chili powder, coriander powder, turmeric, salt. Fry for a min. Add tamarind juice and allow it to boil for 3 min. Add fish at the end and leave for 3 min. Add coriander leaves and switch off.
TIPS:
  1. Add raw mango to get added taste.
  2. Instead of fenugreek seed add fenugreek powder at the end.
Notes
Serve with white rice, plain dosa, chapathi.

 

Aval Dosai / Poha Dosa / Flattened Rice Dosa

Are you wondering what to do with remaining raw aval or left over raw aval ? I was searching for and found this recipe. Aval dosa is very soft and tastes good. Also, I read an interview with Cooking expert, Mrs. Mallika Badrinath and she says poha adds softness to normal dosa batter. So will definitely try next time.
Aval Dosai / Poha Dosa / Flattened Rice Dosa

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Aval upma / Avalakki bath

Aval is a flattened rice which when soaked in water absorbs and bulges like rice. Aval / Poha is a famous breakfast item. They are soft and can be eaten uncooked with mixing sugar and coconut.

Aval Upma

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Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry

Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry
Sorrel leaves has high levels of vitamins A and C. It’s used in the treatment of Jaundice and also helps for the problems like Indigestion and Cold. We used to grow sorrel leaves at our back yards and pluck them freshly for preparing chutnies. At many of my relative places, they grow up these plants during the season.
Sorrel leaves are famous in Andhra too named as gongura. Any Andhra restaurant will have gongura pachadi as a must for lunch meal.

Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry
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