Chettinad Fish curry

This is traditional south Indian style fish curry......Authentic village style curry:) It has nice aroma and taste yummy...Must try by sea food lovers..:)

You Need: 

Fish - 1/4 kg ( you can use prawns as well)

Onion - 3 nos 

Cumin seeds - 3 tsp

Coconut - Little less than half of coconut 

Cashew  nuts - 3 tsp (Optional)

Chilli powder - 3 to 4 tsp ( As per required spice level)

Coriander powder - 1 to 2 tsp

Green chilli's - 2 nos (Optional)

Mustard seeds - 1/4 tsp

Fenugreek seeds - few

Curry leaves - a handful

Salt - To taste

Oil - To fry

Clean and wash the fish. Pat dry and keep aside.

Grind the coconut to a fine paste. Then add onions and cumin seeds and grind well. This is the masala which gives the authentic taste to this curry.

Heat the kadai, add oil. Once heated, add mustard seeds, fennel seeds, curry leaves. Salute for a min. Then add the grinded masala and 1 cup of water. Let it boil well. Once it starts to boil, add the spice powders and salt. Cook well for 10 to 15 min in medium flame. Meanwhile add water to the tamarind and extract the tamarind juice from it. Add it to the curry.

Check the salt, spice and tamarind sour taste, curry consistency in this stage and add any if required.

Once the curry is cooked well, add the fish pieces and let it cook in low flame for 5 to 7 min.
Garnish with coriander leaves and serve with rice.

Authentic, South Indian style fish curry is now ready.

(South Indian )Fish Puttu (Shredded Fish fry)

I adopted this recipe from my aunt near my native place Tuticorin. This is south Indian style fish puttu or shredded fish stir fry. This is traditional Kerala dish with the addition of scrambled egg. 

This is very easy to make and tastes awesome. You can try using chicken and prawns in this recipe. 

You Need:

Fish ( I used sheela fish) - 1/4 kg

Onions - 5 to 6 nos (Finely chopped)

Chilli powder - 2 to 3 tsp ( As per required spice level)

Curry leaves -  a handful

Mustard seeds - 1/4 tsp

Fenugreek seeds (Vendhayam) - Pinch

Turmeric powder - pinch

Salt - To taste

Oil - To fry

Coconut powder - 3 tbsp (Optional)

Boil the fish in non stick pan with enough water for 3 to 5 min. Dont overboil. Just enough to shredd the fish into pieces. You can use the remaining water (stock) in your fish curry.

Remove the outside skins and bones if any. Keep aside.

Take a kadai, add oil. Once heated, add mustard, fennel seeds and curry leaves in order. Salute each for a min. Then add the finely chopped onions, salt to taste. Fry till it turns golden brown colour. Add the chilli powder and salute well. Once the mixture is cooked and blended well, add the shredded fish pieces and stir well. In the last stage add coconut powder if using and salute for a min.

Once the fish pieces and coconut(if using) are blended well with the masala, switch off the flame.

This fish stir fry goes well with any kinda rice or as appetizer.

Truly a yummilicious appetizer and different fish recipe. 

Prawn - Drumstick Curry

This recipe is adopted from my MIL. Trust me, you'll never go wrong with this recipe. The prawn and drumstick combination is really mouth watering..:)

You Need:

Prawns - 250 gms

Onions - 1 no

Tomato - 3 nos

Drumstick - 1 no

Brinjal - 2 nos ( I didnt have stock at home)

Coconut - 1/4 of one full coconut

Fennel seeds (sombu) - 1 tbsp

Chilli powder - As per required spice level

Coriander powder - 2 tsp

Tamarind - one small lemon size

Curry leaves - few

Coriander leaves - For garnishing

Salt - To taste

Take a pressure cooker, add oil. Once heated, add onions and fry well till translucent. Meanwhile , add water to tamarind and leave it for few min. Extract the tangy water from the pulp and keep aside. Then add tomatoes, chilli powder, turmeric powder, coriander powder, salt, tamarind water, brinjal, drumsticks, curry leaves and cook for 3 to 4 whistles.

Meanwhile, grind the coconut and fennel seeds to fine paste by adding little water. Open the cooker and add this coconut mixture and cook open for 5 to 10 min. Check the spice and salt level in this stage. Add more if needed. Add water if you require more gravy.

Switch off the flame once the coconut mixture is blended well with the masala and the curry has acquired the desired consistency.

Garnish with coriander leaves.

Mouth watering prawn curry is ready to be served.

Chettinad Prawn masala fry

This recipe has been adopted from my MIL. Trust me, this is really a finger-licking dish. This is must try if want you to win your man's heart..:)

You Need:

Prawns - 250 gms

Onion - 3 nos

Tomato - 3 nos

Chilli powder - As per spice level

Green chilli's - 2 nos ( Optional, I personally like spice from green chilli's)

Curry leaves - one handful

Salt - To taste

Turmeric powder - pinch

Coriander leaves - For garnish

Chop the onions and tomatoes. Clean and wash the prawns. Dont forget to take the vein at the back of the prawn.

Heat the oil in the kadai, add onions and saute till it becomes translucent. Add curry leaves and sliced green chillis and stir for few more min. Dont avoid using curry leaves. It really enriches the flavor. Then add tomatoes. Add salt now which will make the tomatoes to cook fast. Add chilli powder and little water for the mixture to cook and to avoid burning.

Cook till the mixture is cooked completely and tomatoes are mashed well. Check the spice and salt level in this stage and add if needed.

Once the mixture is cooked well and add the prawns. Dont add water as sufficient water will ooze out from the prawns itself.

It is well known fact, that it takes very few minutes for the prawns to get cooked. Stir the mixture well so that the prawns are well coated with masala.

Garnish with coriander leaves.

Spicy and finger licking prawn masala fry is ready to be served. You can serve this as side dish or as an appetizer. 

Prawn Roast

You Need:

Prawns - 1/2 kg

Chilli Powder - 3 tsp

Salt - To taste

Coriander powder - 1 1/2 tsp

Jeera Powder - 1/2 tsp

Make a paste of chilli powder, coriander powder, jeera powder and salt. Remove the shell from the prawns and wash it twice. Apply the paste evenly to the prawns till it is coated well. Let it sit for one hr.

Heat the oil ( 3 tsp) in pan, add the prawns ( 3 to 4 nos at a time) and fry them in medium flame. Make sure you don't cook overtime, otherwise it will be like rubber.

Fry till the spices and prawns are cooked well. It takes 5 to 7 min.  Always fry in batches for ease.

Very easy recipe for bachelor's, by using very less ingredients and very little time.

Serving the dish is as important as the taste. Insert each prawns in each tooth pick and serve your loved ones. This will surely be the top of the dish during potluck:)

Sent this recipe to Any one can cook event.