How to prepare Karimeen Varuthathu/Karimeen Porichathu?
Karimeen Varuthathu | Karimeen Porichathu | Pearl Spot Fry
Ingredients:-
Karimeen/Pearl Spot – 1
Small Onion/Shallot – 3
Ginger – ½ Inch
Garlic – 4 pods
Green Chilli – 1
Curry Leave as required
Turmeric Powder – ½ Tsp
Chilli Powder – ¾ Tsp
Coriander Powder – 1 Tsp
Salt as required
Vinegar/Lemon Juice – 1 Tsp
Rice flour – ½ Tsp
Oil as required
Preparation:-
Make few deep cut mark over the fish
Take a mixer jar and add Small Onion/Shallot, Garlic, Green Chilli,
ginger, Curry Leaves, Salt, Turmeric Powder, Chilli Powder, Coriander Powder
and Vinegar and grind it will to make a thick paste
Transfer the masala paste into a bowl and check the taste,
add salt or chilli if it is less
Add rice flour into the masala and mix it well
Apply masala little by little on both sides of the fish
Keep it aside for 10 min
To fry the fish, heat a pan and add oil
Add curry leaves into the oil
Add fish into the oil and fry both sides until it cook
How to prepare Kerala Style Egg Curry/Naadan Mutta Curry?
Kerala Style Egg Curry | Naadan Mutta Curry
Ingredients:-
Egg – 2
Onion – 1 Medium
Potato – 1 Medium
Tomato – 1 Medium
Small Onion/Shallot – 4
Ginger – ¾ Inch
Garlic – 4 pods
Green Chilli – 2
Grated Coconut – ½ Cup
Turmeric Powder – ¼ Tsp
Chilli Powder – ¾ Tsp
Coriander Powder – 2 ½ Tsp
Pepper Powder – ¼ Tsp
Garam masala – ¼ Tsp
Curry Leave as required
Salt as required
Oil as required
Water as required
Preparation:-
Boil the eggs first and keep it aside. While boiling the
water make sure to add a little salt into it to avoid breaking the egg shell
Take a cooker and add sliced onion, Potato, Tomato, sliced
Green Chilli, Ginger, Garlic, Curry leaves, Turmeric Powder ¼ Tsp, Chilli
Powder ¾ Tsp, Coriander Powder 2 ½ Tsp, salt and a little water to cook and
boil for two whistle
Take a mixer jar and grind the coconut by adding a little
water to make a smooth paste
Switch on the stove and then smash few potatoes and then
Add boiled eggs into it and allow it to boil
Pour the ground coconut paste into the cooker and mix well
and boil again
Add ¼ Tsp pepper powder into the curry
And lastly add ¼ Tsp garam masala into to the curry and mix
well. Switch off the stove
Heat a pan and add oil into it, splutter the mustard.
Take measured water into a vessel and switch on the stove.
Add salt into it.
Add ½ to 1 Tsp coconut oil or ghee into the water
Once the water start boiling, keep the flame low and start
adding the rice flour little by little and mix well.
Keep the mixture aside for 5 min to get it cool
Take another big vessel and transfer the mixture into it and
kneed it well
Make medium size balls to make the Pathiri. Don’t press too
hard while making the balls
Now take one of the balls and place it on a flat surface
dusted with rice flour. Using a rolling
pin, roll the ball to a circular shape. Cut it using a sharp rounded vessel to
get the exact circle shape
Second Method: Using
the presser, press the rice ball and make the circular shape then using a
rolling pin, roll the ball to make it thin. Cut it using a sharp rounded vessel
to get the exact circle shape
Heat a dosa Tawa and keep one Pathiri at a time and cook
both sides.
