Mulakitta Meen Curry---Easy Kerala Fish Curry

Ingredients
Salmon: 1 lb/ around 8 pieces
Coconut Oil : 2 tbsp
Fenugreek Seeds : a pinch
Mustard Seeds: 1 tsp
Ginger crushed:1 tbsp
Garlic crushed: 1 tbsp
Shallots : 8 nos thinly sliced
Green Chillies : 2 nos
Curry Leaves : 2 sprig
Turmeric powder: 1/2 tsp
Red Chilly Powder : 1 tbsp +1 tsp
Coriander Powder: 1 tbsp
Kukum Star/kudampuli : 3 pieces soaked in warm water for 15 minutes
Salt to taste


Method:
1. Clean fish with turmeric and salt and wash them well. Keep Aside.
2. In a bowl mix all the powders: red chilly powder, turmeric and coriander powder in a tsp of water and mix thoroughly and keep aside.
3. In a pan pour in the oil and splutter the mustard seeds and fenugreek seeds.
4. Add crushed ginger and garlic. Saute them till the raw smell goes.
5. Add shallots, curry leaves and green chillies.
6. Once the shallots turns transparent, add the powder mixed in water.
7. Keep stirring until raw taste goes. (take care not to burn them)
8. Now add the kudampuli along with the soaked water.
9. Add water now into the pan enough to keep all the fish pieces just immersed and stir well.
10. Let the gravy boil.
11. Add enough salt and stir well.
12. Add the fish pieces and cook until done.
13. Do not flip or stir occasionally. It will break the fish pieces.
14. Finally sprinkle a tsp of coconut oil and a few curry leaves.
15. Keep closed until served, all the flavors gets locked inside.

Tips:
1. If u add the powders directly it will get burned as we are using very less onion/shallots in the mix and moisture is very less inside the pan, so always better mixing them with small amount of water and adding into the hot pan.

2. Always wash the kukum star/kudampuli well under running water before soaking else it will give a bitter taste to the gravy.

3. Do not add too much water to make gravy.

4. Add salt only after the gravy gets boiled.

5. Best used after 2 hours or the next day. You can keep them overnight and serve with all the flavors locked.

6. The sourness increase in time, so when you feel the sourness is enough you can get rid of one or two kukkum pieces and keep the rest.

7. Do not stir once fish pieces are added just twisting the whole pan would be enough. If required flip the fish pieces just once upside down.

8 Best served with kerala rice or kappa puzhuk.

Natholi Varuthath/Easy Anchovi Fry

Ingredients
1. Natholi- 2 cups, cut and cleaned
2. Chily powder- 1 tsp
3. Paprika-1/4 tsp
4. Turmeric powder- 1/2 tsp
5. Salt, to taste
6. Pepper powder- 1/2 tsp
7. Ginger-Garlic Paste- 1/2 tsp


Preparation Method
1. Mix all the ingredients together. Add cleaned,washed fish into it.Coat them well with the masala mix.

2. Keep aside for 15 minutes.

3. In a wok, heat oil for deep frying, when oil is hot put half the fish into it, fry them into brown-crisp.

4. Serve with steamed/boiled rice.
5. You can add a little rice powder to the mixture if you want extra crispy, but as the fish is vey small,it will be crispy even without rice powder, so the treatment like other fishes are not required.

Prawns Roast

Ingredients
1. Onion- 1, finely chopped
2. Cleaned Prawns- 10
3. Turmeric powder- 1/2 tsp
4. Chilly Powder- 2 tsp
5. Coriander powder- 1 1/2 tsp
6. Curry leaves- a few
7. Tomato- 1/2, cubed
8. Coconut oil- 3 tbsp
9. Garam Masala- 1 tsp
10. Salt to taste
11. Perinjeerakam/Ani seeds- 1/2 tsp

1. In a pan, add oil, saute onion and curry leaves.
2. Add tomato, perinjeerakam and all the powders, saute till the raw taste goes. Do not add any water. The water from the prawns is enough to cook them.

3. Add the cleaned,washed prawns into it along with some salt to taste.

4. Add lots of curry leaves. Stir well, cover and cook for 10 minutes.
5. Open the lid and cook for 10 minutes. Now the prawns will be cooked thoroughly.
6. Dry the water by cooking open.
7. Add some oil when all the water has dried out.Fry till mix becomes very dry and deep brown in color. Stir and fry well till onions becomes stiff. Do not over cook the prawns it turns to a rubbery-form, making it difficult to chew.
8. Now the masala would be covering the prawns sticking to them,At the end add a tsp oil and some more curry leaves. Close the lid. Switch off the flame.
9. Open the lid and give a mix just before serving.

Prawns Mappas

Ingredients
1. Prawns- 15, washed and vein removed
2. Turmeric Powder- 1/2 tsp
3. Chilly Powder- 2 tsp
4. Paprika- 1/2 tsp
5. Ginger-Garlic Paste- 1 tsp
6. Green chillies- 2 slit into two.
7. Cut-Mango pieces- 2
8. Curry Leaves- a few
9. Coriander powder, Cumin powder, Fenugreek powder- 1/4 tsp each
10. Coconut milk- 1 1/2 cup
11. Coconut Oil- 2 tsp
12. Shallot/small onion, peeled and chopped- 6
13. Mustard seeds, to splutter
14. Onion, chopped- 1 1/2 cup
15. Lemon Juice- 1 tsp

1. Mainate prawns with half of the turmeric powder, chilly powder, paprika, ginger-garlic paste,lemon juice and salt.Keep aside for an hour.
2. Shallow fry them in 3 tbsp oil and curry leaves.
3. Heat a tsp oil, saute onion.
4. The masalas, mango and fry.
5. Once done, add coconut milk and simmer for 20 minutes.
6. Add prawns and cook for 10 minutes.Add curry leaves.
7. In a pan, heat oil, mustard seeds, curry leaves and fry shallots.
8. Add this into the prawn curry, mix well.
9. Serve hot, goes well with appam, idiyappam and kerala rice.