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. 

Fish varuval (Kerala Style)

Fish, is the one of the few things which strikes as when you hear "Kerala"...Fish roast even in the road side shops taste as good as in hotels. Check this traditional Kerala style fish fry:

You Need

Fish ( I used vanjaram in tamil) - 1/2 kg ( slices)

Chilli Powder - 2 to 3 tsp or as per spice level

Ginger-Garlic paste - 2 tsp

Curd - 3 tsp

Chilli chicken masala / Tandoori masala (Any brand) - 2 tsp

Salt as per taste

Mix all the ingredients and make a smooth paste. Add little water if required. Apply evenly on both sides of fish and marinate for about 30min to one hr. Shallow fry the fish till it is cooked and turned golden brown on both sides.

Delicious fish fry is now ready.

Fish Cutlet

Ready for the Indian Fish cakes recipe?

You Need:

Fish ( I used seer fish - vanjaram in tamil) - 1/2 kg
Onion - 2 no (  Very Finely chopped)
Chilli powder - 2 tbsp
Ginger - Garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Egg - 1 no
Bread crumbs - 1 cup
Corn flour - 1 tbsp
Potato - 1 no ( Small, boiled, peeled & mashed)
Salt - To taste
Oil - To shallow fry

The type of fish you use is up to you. Any fish with single center bone would be good as it is easier to clean.

Rub the fish with salt and turmeric powder. Wash after 5 min. Turmeric powder will act as antiseptic agent. 

Fry the fish pieces one by one in non stick pan in little oil. Don't cook till it is roasted. The fish pieces should be just cooked. 

In the same pan, fry the finely chopped onions and saute for a min till onion has become translucent. Add the spice powders, salt, potato and mashed fish in the same order and saute for 3 min till it loses the moisture content and mixed well. 

Transfer the mixture to a bowl, add corn flour and mix well. Divide into equal shaped balls. Shape the balls into desired shape.

Beat the egg in a bowl. Dip the cutlet in egg mixture and roll it over them in bread crumbs and keep aside. Do the same for all cutlet pieces.

For Vegan people, mix the maida in little water and use as substitute to egg mixture.

Heat oil in kadai and deep fry the cutlet till it is golden brown in color in medium flame. 

Serve these as snacks or as appetizer or as a breakfast along with an omelette. It's crispy on outside and soft on the inside. 

Fish Fry

You Need

Fish ( I used Tilapia) - 2 slices

Chilli Powder - 2 tsp or as per spice level

Coriander powder - 1 tsp

Jeera powder - 1/2 tsp

Salt as per taste

Mix all the ingredients and make a paste. Apply evenly on both sides of fish and marinate for about 30min to one hr. Shallow fry the fish till it is cooked and turned golden brown.

Delicious fish fry is now ready.