Karimeen Varuthathu | Karimeen Porichathu | Pearl Spot Fry

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
• Serve it hot!

Cheers!!!

Minu

Vazhayilayil Pollicha Karimeen | Pearl Spot Fish Fry in Banana Leaves

Vazhayilayil Pollicha Karimeen | Pearl Spot  Fish Fry in Banana Leaves

Ingredients for fish fry:-

• Karimeen/Pearl spot – 2
• Turmeric Powder – ¾ Tsp
• Chilli Powder – 1 ½ Tsp
• Coriander Powder – 1 Tsp
• Black pepper Powder -  ¾ Tsp
• Garlic Paste – ¾ Tsp
• Ginger Paste - ¾ Tsp
• Salt as needed
• Lemon Juice or Vinegar– 5 ½ Tsp

Ingredients for Masala:-

• Garlic Paste – 2 Tsp
• Ginger Paste – 2 Tsp
• Green Chilli sliced – 3
• Onion sliced – 1 Medium size
• Shallot/ Small Onion – 1 Cup
• Curry leaves as required
• Tomato – 1 Medium
• Turmeric Powder – ½ Tsp
• Chilli Powder – 1 Tsp
• Coriander Powder – 1 ½ Tsp
• Black Pepper Powder – ¾ Tsp
• Sugar – A pinch
• Coconut Milk – ¼ Cup
• Oil as required

Preparation:-

• Take a bowl and add Turmeric Powder, Chilli Powder, Coriander Powder, Black pepper Powder, Garlic Paste, Ginger Paste, salt, Lemon Juice. Mix well and make a thick paste.
• Apply the thick paste on top of the Karimmen/Pearl Spot
• To fry the Karimmen/Pearl Spot take a pan and add little oil. Flip the fish when one side is cooked.
• Take another pan to make the masala. Add little oil into it and heat the pan
• Add garlic paste, Ginger paste, green chilli and sauté well
• Flip the fish and fry other side too
• Add Curry leaves and tomato in to the mixture and sauté
• Add cut onion and sauté well
• Add Shallot/Small Onion in to the pan and sauté well
• Now it’s the time to add all the masala in to the mixture
• Add turmeric Powder, Chilli Powder, Coriander Powder, Black Pepper Powder and sauté well
• Add a pinch of sugar and then add the coconut milk and stir well. Switch off the stove once it became a thick mixture
• Take a banana leaf and burnt it using low flame
• Keep one small banana leaf on top of the burnt banana and spread the masala first on top of the leaf
• Now keep the fried Karimmen/Pearl Spot over the masala and again fill the masala on top of the fish
• Fold the banana leaf including fish fry and tie it using a thread
• Take a pan and add little oil into it, add curry leaves and then fry the banana leaf folded Karimmen/Pearl Spot for 3 to 4 min. Flip the folded fish and fry for another 3 to 4 min
• Serve it hot and enjoy!!!

Cheers!!!

Minu

Varuthu Aracha Chemmeen/Prawns Curry

Varuthu Aracha Chemmeen/Prawns Curry

Ingredients:-

• Prawns – 250 gm
• Small Onion/Shallot - 8
• Ginger – ½ Tsp
• Garlic – 8 Pods
• Green Chilli - 1
• Curry leaves – as required
• Tomato – 1 Medium
• Turmeric Powder – 1 Tsp
• Chilli Powder – 1 Tbsp
• Salt as required
• Coriander Powder – 1 Tbsp
• Tamarind Water – ½ Cup

 Ingredients for frying coconut:-

• Coconut – ½ Cup
• Small Onion/Shallot - 2
• Garlic – 3 pods
• Curry Leaves as required
• Pepper – ½ Tsp

 Preparation:-

• Cut and clean the Prawns and take that into a clay pot.
• Add Salt, Turmeric powder, Chilli Powder, Coriander Powder and mix well and Keep it aside for 5 min
• After 5 Min, add Garlic, Ginger, Small Onion/Shallot, Green chilli, Tomato and tamarind water into the marinated prawns and mix well. Keep it aside for another 5 min
• To fry the coconut, take a pan, add a little coconut oil and grated coconut into it and stir well
• Once coconut become hot add Small Onion/Shallot, Garlic, Pepper and curry leaves into it and stir continuously until coconut colour changes to brown.
• Transfer the fried coconut mixture into a mixer and grind the mixture by adding ½ cup water and keep it aside.
• Add ¼ cup water into it and cook the prawns. Once it start boiling keep the flame low
• Pour the blended coconut into the Prawns and mix well
• Add Curry leaves and also add water if you require more curry
• Switch off the stove once it reaches the required consistency
• Take a pan and add a little oil and splutter the mustard seeds
• Add small Onion/Shallot and curry leaves and sauté well until it become brown color
• Transfer the mustard and onion mixture into the prawns curry
• Serve it hot with rice, Chapati, Appam!!

Cheers!!!

Minu

Avoli Curry/ Kerala Special Avoli Malliyittathu/Pomfret Fish Curry

Ingredients:-

Avoli/ Pomfret – 400gm

Onion – 1

Tomato - 1

Ginger – 6 pods (crushed)

Garlic crushed – 1 Tsp

Curry Leaves

Green Chilli – 1

Chilli Powder – 1 ¾ Tsp

Turmeric Powder – 1 Tsp

Coriander Powder – 3 Tsp

Tamarind – 1 Lemon size (Soak it into a cup of water)

Coconut Oil – 2 Tsp

Mustard Seeds – 1 Tsp

Fenugreek – ¼ Tsp

Salt

Marination:-

Salt – To taste

Chilli Powder – 1 Tsp

Turmeric Powder – ½ Tsp

Preparation:-

1. Marinate fish with salt, Chilli powder and turmeric powder

2. In a pan add coconut oil and splutter the mustards and fenugreek.

3. Add curry leaves, onion and sauté well for 2 min

4. Then add garlic, ginger and green chilli and sauté well

5. Add Salt for gravy, Chilli powder, turmeric powder, coriander powder, Tomato and sauté until its raw smell has gone away

6. Add the fish into it and mix it well

7. Pour tamarind water and pour water needed for gravy. Bring it to boil. Once it started boiling close the lid, reduce the flame and cook until the gravy thicken. Stir occasionally without damaging the fish pieces

8. Add remaining curry leaves. Switch off the stove and keep it aside for 5 to 10 min

9. Enjoy with rice or chappathi

Cheers!!

Minu 

Avoli Fry/ Pomfret Fry / Fish Fry

Ingredients:-

Pomfret - 3 pieces

Garlic - 3

Ginger - 1 inch piece

Green Chilli- 1

Curry Leaves

Chilli Powder- 1 1/4 Tsp

Turmeric Powder - 3/4 tsp

Salt

Water

 Preparation:-

1. Make a paste by grinding garlic, ginger, green chilli, curry leaves, salt chilli powder and turmeric powder

2. Apply the paste into the fish and marinate well and keep it aside for 20 min

3. Heat a pan. Add oil. Cover it and fry on low to medium flame for 5 to 6 min

4. Flip over and fry the other side too

5. Serve with rice

Cheers!!!

Minu

Mackerel curry (Ayala curry)

Ingredients
Mackerel   - 1 kg(Any fish can use)
Shallot  - 8
Green chilli –3(split into 2)
Tomato-1
Ginger  - 1 piece(Sliced)
Garlic – 6 pods(Sliced)
Chilly powder   - 3 Tsp
Turmeric powder  -1 Tsp
coriander powder –3 Tsp
Tamarind  water– Using a lemon size tamarind
Fenugreek seeds  - 1/2 Tsp
Mustard seeds   - 1/2 Tsp
Curry leaves
Coconut oil
Salt

Preparation

• Heat oil in a earthen pot or pan. Splutter the mustard seeds and add shallot,ginger, garlic,green chili and curry leaves.
• Add some salt into it and saute well.
• Once the shallot turns transparent add Chilly Powder and Coriander Powder and turmeric powder into it and stir well till the raw smell goes.
• Then add tomato and saute well.
• After that add the fish pieces and mix well to coat the masala all over.
• Add the Tamarind water (you can add more water according to the gravy ).
• Close the lid and simmer for 10 to 15 min.
• Once the fish is cooked turn of the heat and add some curry leaves and keep it covered.
• Enjoy the fish curry with hot rice

Cheers !!!
Minu

Fish fry

Ingredients
Fish      -1/2 kg
Chilly powder - 1 Tsp
Turmeric powder    - 1/4 Tsp
Pepper powder        - 1/2 Tsp
Ginger garlic paste(add some curry leaves while grinding)  1/2 Tbls
Vinegar or lime juice  - 1/4 Tsp
Curry leaves
Salt
Oil

Preparation

• Cut and clean the fish.
• Mix all the above ingredients and make a thick paste.
• Make gashes in the fish pieces and marinate the fish with the masala paste and keep it aside for half an hour.
• Heat oil in a pan. Add some curry leaves. Fry the fish pieces on both sides using medium flame.

Cheers
Minu