(Chicken cooked in mild spicy yellow curry sauce and fresh cream.)
recipe source:Madyamam Ruchi 2015 edition.
…
Hyderabadi chicken korma
chili powder
Karimeen Masala
( Fried Karimeen/pearl spot/green chromide in coconut milk and red curry sauce)
karimeen or pearl spot is a favorite fish of Keralites and it is the official state fish.This fleshy and oval shaped fish is a fresh water fish and it is found in through out Kerala especially back waters of Kottayam and Alapuzha.This oval shaped fish got its name because of the white shiny diamond like spots over its body….
Kerala style Nadan kozhi curry
This home raised/Nadan chicken curry is one of the traditional mouth watering recipes from my “ammas” collections.Its very simple and a healthy recipe.its a curry made from fresh home made ingredients like home raised chicken,fresh home made coconut oil,fresh curry leaves and fresh spices….
Stir fried bitter gourd
Bitter gourd fried with coconut flakes ,green chili and curry leaves.a perfect crunch and simple Kerala side dish usually served with rice and moru curry.
the preparation steps are very simple,the combination of bitter guard and coconut flakes are really mouthwatering .The flavor of curry leaves and green chili gives a special taste and coconut offsets the bitterness,goes well with rice and simple moru curry….
Avial (North Kerala style)
mixed vegetables with crushed coconut and thick curd.
Avial is a traditional dish of Kerala.its an integral part of the traditional Kerala sadya.It has many variations and it is one of the easiest vegetable dishes to make….
Bread Nirachathu (bread roll)
Chicken 65
chicken 65 is one of my favorite starters,this delicious, deep fried and spicy chicken dish originating from Chennai,South India as an entree or quick snack.There are so many variations of chicken 65 but the main ingredient is red chili.The origin of chicken 65 is a bit of confusing there are many different stories claiming its origins….
Kottayam Fish Curry Or Meen Vevichathu
Kottayam Fish Curry or red curry fish or Meen vevichathu is very popular fish curry in the Travancore region of Kerala.This is an everyday fish curry.Fish cooked with chili and tamarind based gravy with shallots, curry leaves,ginger and garlic.This spicy red curry fish is perfectly goes with steamed rice or boiled tapioca.
This spicy and delicious fish curry is called meen vevichathu in Kottayam and its usually cooking in earthen pots with chili and coccum.this curry tastes best after one day.You can keep it in 2-3 days in room temperature.reheat it every morning and enjoy with rice or tapioca or puttu.
In this curry Neimeen is usually using but i used here king fish locally called Motha or Ayakura.You can use any of your favorite fish but preferably big type and fleshy fish.So here is the recipe try it and let me know how it turns out for you..
Check my other fish recipes here:-https://www.sujiscooking.com/category/seafood
Check vedio recipe here:-
Kottayam Fish Curry or red curry fish or Meen vevichathu is very popular fish curry in the Travancore region of Kerala.This is an everyday fish curry.Fish cooked with chili and tamarind based gravy with shallots, curry leaves,ginger and garlic.This spicy red curry fish is perfectly goes with steamed rice or boiled tapioca.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
|
Ingredients
- 600 g fish
- 10-12 cloves garlic
- 1 ginger medium piece
- 15 nos shallot
- 1/4 teaspoon fenugreek
- 1 teaspoon chili powder
- 1 1/2 teaspoons chili powder kashmeeri
- 1/2 teaspoon turmeric powder
- 2 sprig curry leaves
- 1 teaspoon mustard seed
- coconut oil
- salt
- 1 1/2 cups water warm
Ingredients
|
|
Instructions
- soak gambooge in 1/4 cup water for 15-20 minutes.
- clean and cut fish in to medium thick pieces.wash with water and salt.keep aside
- clean and chop shallot,garlic and ginger keep aside.
- in a bowl add chili powder and turmeric powder,add 2-3 table spoon water mix well and make a paste.
- heat oil in a fish curry pot,splutter fenugreek seeds,then add curry leaves and saute well
- then add 3/4 of the chopped shallot and saute for few minutes. then add 3/4 of ginger and garlic,saute until every thing become light brown
- then add chili and turmeric paste.saute well until oil separates, you will get a nice aroma.
- Then add gambooge along with water(gambooge soaked water) and fish pieces.mix well(don't use spoon ,just swirl the pot).
- add 1 sprig if curry leaves,salt and water.cover with a lid and cook until fish is done and the gravy become thick(approximately 15 -20 minutes in a medium -low flame.swirl the pot in between) .
- heat oil in a pan and splutter mustard seeds,then add curry leaves.saute well then add chopped shallot. saute well till shallot become soft .then add garlic and ginger,saute well until it become brown.
- add this to the gravy.
- serve wit rice or tapioca
