Ingredients

• 8-9 Slices of King Mackerel/King fish (cut it into small pieces)
• Big Onion-1
• Small onions-4
• Tomato-1
• Green chillies-4
• Garlic pieces-4
• Ginger -1
• Big piece Kudampuli -4 pieces
• Kashmiri Chilli powder- 3
• Tbsp Turmeric powder-1 tsp
• Coriander powder-1 Tbsp
• Mustard seeds-1 tsp
• Fenugreek - 1/2 tsp
• Curry leaves Cocunut milk- 11/2 cups
• Cocunut oil- 3 Tbsp
• Salt to taste Heat Oil.

• Add mustard seeds, after it crackles, add fenugreek.When fenugreek color changes to brown, add sliced onions, garlic,green chillies,ginger, pieces of kudampuli , tomato and some curry leaves and when it is transparent ,add all the powders and combine well.
• At this stage, add 1 cup of cocunut milk,salt and water, let it boil till the tomato is cooked.
• Then add fish pieces and remaining 1/2 cup of milk, let it cook in a low flame , when the oil floats on top add some more curry leaves over it, keep the lid closed and it is ready to serve.

Ingredients

• 35 Jumbo Shrimp
• 1/4 cup thick coconut milk
• 15 curry leaves
• 3tbs coconut oil
• 1/2 cup shallots cut in small pieces
• 1 spoon crushed garlic
• 1 spoon crushed ginger
• 5 green chillies chopped
• 1/2 tsp turmeric powder
• 1 spoon chilly powder
• 1/4 spoon cumin powder
• 1 pinch methi powder
• 2-3 chopped tomatoes
• 1/2 tsp salt.(add more if needed)
• dry or raw mango 4-5 pieces

Method of Preparation

• Marinate the shrimp in chilly powder, turmeric powder and salt for 1-2 hours.
• Mix ingredients 3-15 in a pan and mush it with your hands and set it aside for at least 20 minutes.You can add more chilly powder if needed.
• After 20 minutes you can add the marinated shrimp in this mixture and start cooking for 30 minutes in medium heat.
• When the shrimp is dry add the coconut milk and let it simmer for some time.
• Add curry leaves and coconut oil to the curry and you can serve after 5 minutes.
• For Decoration. Heat 1 tsp of oil in a pan , add green chilly and curry leaves and you can mix it in the shrimp curry.

Ingredients

• fish(preferably sea bass or pomfret) - 2lbs
• mustard seeds-1/2 tsp
• fenugreek seeds -1/4 tsp
• pearl onion(cheriya ulli) - 10 nos
• garlic- 5-6 cloves
• ginger - 1 small piece
• green chilly - 5 nos
• curry leaves - 2 small sprigs
• Kashmiri chilly powder - 3 Tbsp
• turmeric powder - 1/2 tsp
• coriander powder - 1 Tbsp
• coccum (kudampuli) - 4-5 pieces
• coconut oil - 3 Tbsp + 2 tsp

Method of Preparation

• Clean and cut the fish into medium size pieces.
• Slice pearl onions, ginger and garlic into thin slices. Slit open the green chillies into two.
• Make a thick paste of all the powders in water and keep it aside.
• In a heated fish curry pot, add some oil, mustard seeds and fenugreek . Alllow it to splutter.
• Sautee the pearl onions, ginger, garlic , green chillies and curry leaves until the pearl onions become clear in color and oil starts to rise above the ingredients.
• Add the powder paste to the pot and mix it well with the other ingredients until you can sense the smell of the cooked powders .
• Add 2 cups of water , salt and coccum in soaked water to the pot and allow it to boil.
• Add fish pieces and allow it to cook covered until the fish pieces are fully cooked and soaked up all the flavors.
• After that cook it uncovered until the curry forms a thick gravy .
• Before removing from the heat, add 2 tsp of coconut oil to the curry .
• Kuttanadan meen curry is ready to be served .

This is a special occasion fish curry and is at its best when prepared in the earthen pots “Chatti” and in pure coconut oil. This Special thick coconut gravy goes very well with Fresh Steamed Kappa and Rice. I love this at any time of the day, even with Puttu as breakfast.

Ingredients

• Chilly Powder: 1 tbsp
• Cleaned Fish: 2 lb cut into medium size pieces
• Coconut Milk: ½ Cup
• Coriander Powder: 2 tbsp
• Curry Leaves: 2 springs
• Fenugreek Seeds: ½ tsp
• Fresh Coconut thin slices: ¼ cup
• Fresh finely chopped garlic: 2 tbsp
• Fresh finely chopped ginger: 2 tbsp
• Fresh grated coconut: ½ cup
• Gharam Masala Powder: ¼ tsp
• Kudam Puli: 4 Pieces soaked in hot water
• Mustard seeds: 1/2tsp
• Oil: 4 tbsp
• Pepper Powder: 1/2 tsp
• Red Chilly Dry: 4
• Red Onion: 1 or Shallots: 4
• Salt: as needed
• Turmeric Powder: ½ tsp

Method of Preparation

• If a clay vessel (mann chatti) is available, use that. Else, in any frying pan heat 2 tsp of oil.
• Add mustard seeds and fenugreek seeds followed by Dry Red Chillies, Onion/shallots.
• When the shallots turn golden brown, add ginger, garlic and Fresh grated coconut then sauté for about 5 minutes or till the roasted smell of garlic comes.
• Add all the dry masala powders and let this roast for 2 mins in low flame making sure that the masala is not burnt.
• Turn off the flame and let it cool down then grind the roasted masala with a little water to fine paste.
• This masala paste can be prepared ahead of time and refrigerated to save time.
• In the same pan heat 2 tsp of oil add 1 spring curry leaves and Fresh Coconut slices then sauté for about 5 minutes.
• Add the prepared Masala paste and add about 1 glass water. Bring this to a boil, add enough salt and then add the fish pieces.
• Add Kudam Puli soaked in hot water.
• Cook on a medium flame till fish pieces are well cooked and oil starts separating from the sides.
• Lower the flame and add coconut milk and bring the gravy to boil.
• Adjust salt and chilly to your taste.
• Switch the flame off and garnish with curry leaves and serve Hot!!

Ingredients

• Shrimp/Prawns (peeled and deveined) - 1 lb
• Turmeric Powder - 1/4 tsp
• Lemon Juice - 1 tbsp
• Kudam Puli - 3 or 4 small pieces
• Finely Sliced Small Onions/Shallot - 1/2 cup
• Slit Green Chillies - 4
• Finely Sliced Ginger - 2 tbsp
• Finely Sliced Garlic - 2 tbsp
• Curry Leaves - A sprig
• Fish Masala Powder - 2 tbsp (optional)
• Kashmiri Chilly Powder - 1/2 to 1 tbsp (Pls alter according to your spice tolerance)
• Coriander Powder - 1 tbsp
• Coconut Oil - 2 tbsp
• Mustard Seeds - 1/4 tsp
• Water - as required
• Salt - to taste

• Red Chilly Powder - 1 tsp (Pls alter according to your spice tolerance)
• Turmeric Powder - 1/4 tsp
• Pepper Powder - 1/4 tsp
• Lemon juice - 1 tsp
• Salt - to taste

Method of Preparation

• Wash and clean the prawns. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the prawns for 5 minutes. Drain and keep aside.
• Prepare a marinade using the above ingredients and rub it on the prawns. Keep aside for at least 10 minutes.
• Soak the tamarind pieces in a cup of warm water.
• Heat 2 tbsp oil in a deep pan and splutter mustard seeds. Add the sliced onions and saute for a while.
• Add curry leaves, green chillies, ginger and garlic and saute for a few more minutes.
• Once the onions become translucent, add chilly powder, fish masala powder, and coriander powder. Saute for around 2 minutes till the raw smell disappears.
• Add the Fish Tamarind (kudam puli) pieces along with half of the tamarind water.
• Add 2 more cups of water and little salt. Increase heat and bring the gravy to a boil.
• Reduce heat to medium and add the marinated prawns along with any leftover marinade. Cook uncovered for 12-15 minutes.
• Switch off the stove and cover the pan. Keep this prawns curry for at least 4-5 hours before serving, so that the prawns absorb all the flavors.
• Notes: You can remove a few pieces of Fish Tamarind if you don't want the gravy to be very sour. milk.

Ingredients

• King Fish – 500g
• Cocum(Kudam Puli) - 2 pieces
• Shallots(Kunjulli) - 4 nos
• Red chilly powder - 1/2 tsp
• Tomatoes -1
• Paprika powder - 1/2 tbsp
• Turmeric powder - 3 pinch
• Coriander powder - 2 tsp
• Mustard seeds – 1/2 tsp
• Green chillies(slit) – 4 nos
• Garlic cloves(finely chopped) - 7 nos
• Ginger(finely sliced) - 2 tbsp
• Fenugreek powder(Uluva podi) – 1/2 tsp
• Curry leaves – A sprig
• Water – 4 cups or more as needed
• Salt – As reqd
• Grated coconut fried and ground- 1 cup
• Oil - 3 tbs

Method of Preparation

• Clean, wash and cut the fish into medium sized pieces. Rub the fish with salt to get rid of fishy smell. Wash again with water. Set aside.
• Soak the kudam puli in a little water with salt.
• Heat oil in a kadai and splutter mustard seeds. Add onions, green chillies, curry leaves, ginger and garlic and sauté for a while until it loses the raw smell and turns translucent.
• When the onions turn brown, add the parprika powder, coriander powder, and red chilly powder. Toast just enough and do not burn.
• Then add ground coconut paste along with 1 cup water and salt. Let it boil.
• When the gravy starts boiling, add the fish pieces and kudam puli & tomatoes. Add more water if required, so as to cover the fish pieces.
• Sprinkle some uluva/fenugreek powder. Cover and cook on gentle heat for around 15 minutes. Add curry leaves to garnish.

Here is a south indian- Kerala fish curry to wake your senses! Enjoy with Kerala food like kappa or rice!

Ingredients

Step 1
• Oil 2 Tbs (coconut oil for best taste)
• Onion medium, sliced – 1 (use shallots for a more authentic taste)
• Garlic, peeled & crushed -- 8 cloves
• Gingerroot, peeled and thinly sliced – 2” piece
• Hot Thai Chile peppers sliced-- 4 to 6
• Salt to taste
• Turmeric powder – 1.5 Tbs
• Hot chili powder – 4 Tbs (increase/reduce according to your taste)
• Fenugreek powder – 1.5 teaspoon
• Kudampuly socked in 1 cup warm water – 4 to 5 medium
• Fish pieces – 25 to 30
• Coconut milk -- 1 cup

Step 2:

• Oil 2 Tbs (coconut oil for best taste)
• Mustard seeds – 1 Tbls
• Fenugreek -- 1 teaspoon
• Curry leaves (optional) – 10 to 15
• Red whole chili – 4
• Additional Hot Thai Chili peppers (optional)
• Asafetida – 2 pinches
• Turmeric –1 teaspoon

Method of Preparation

Step 1
• Heat 2 Tbs of oil in the pan intended for cooking the fish. Sauté items 2 to 5 until softened on medium heat.
• Add the salt, turmeric, chili & fenugreek powder and sauté for additional 30 sec to 1 min.
• Add the Kudampuly with the water and bring the whole mixture to a boil. Boil uncovered for 2 min.
• Add the fish pieces and bring back to a boil.
• Loosely cover and cook for 5 min, do not overcook!
• Add the coconut milk and bring *almost* to a boil, but do not boil.

Step 2

• Heat the oil in a small kadhai. Pop the mustard seeds and add other items for the tadka (items 15 to 20) and sauté. Do not allow the spices to burn.
• Add the tadka to the fish curry, fold in carefully and heat again until almost boils.
• Enjoy with Kerala food like kappa or rice!

Ingredients (For serving up to 8 people)

• Tilapia fillets : 1lb
• Coconut Oil : 5 tblsp
• Mustard : 1tsp
• Small Onion : 10 count
• Red Onion : 1/2 ( Finely chopped)
• Ginger : 1 Piece ( big)
• Green Chili : 6 to 8 count
• Chili Powder : 3 tblsp (Red)
• Tomato : 3 count
• Curry leaves : 8 to 10 count
• Coriander powder: 3tblsp
• Turmeric powder: 1/4 tsp
• Fenugreek powder: 1/2 tsp
• Salt : to taste.
• Coconut Milk : 1/2 Coconut(First set milk)

Method of Preparation

• Cut tilapia fillets into 2.5" long pieces
• Marinate the cut pieces in a mixture of 1 tblsp coriander powder, 1 tblsp chili powder and little turmeric for 15 minutes.
• Heat 2 tsps of coconut oil in a tava and lightly fry the marinated tilapia pieces and keep it aside. (This step will help the delicate fish pieces from falling apart in the curry. You can also grill the fish pieces lightly instead of frying.)
• Heat 2 tsp of coconut oil in a "Kadai", and add mustard.
• When the mustard starts crackling, add small onion and sauté for 2 to 3 minutes.
• Add finely chopped big onion (Savala), ginger, green chilly & curry leaves. Stir, until the onions turn golden brown.
• Add finely chopped tomato and stir for around 5 minutes, till tomatoes become tender
• Add the remaining coriander powder, chili powder, fenugreek powder and curry leaves, pour 2 cups of water and salt.
• When the water starts boiling, add fish pieces, close with a lid and turn the heat to "low."
• After cooking for 5 minutes, add coconut milk, replace the lid and continue cooking in low flame for 5 more minutes .
• Turn the heat off, add the curry leaves and sprinkle 1 tsp of coconut oil on the surface.
• Serve hot with Kappa (Tapioca), Rice, Appam or dish of your choice.

Serving 4

3 Steps
• 1. Prep the fish
• 2. Cook the ingredients to curry
• 3. Garnish the curry

Ingredients

FOR STEP ONE
• Shrimp (medium) 1 Lb
• Chilly powder 1 table spoon (for less spicy folks ½ Chilli powder and ½ paprika powder)
• Turmeric powder ½ tea spoon
• Coriander powder ½ table spoon
• Lemon juice 1 table spoon
• Salt as needed
• Coconut oil 2 taple spoon
• Vegetable oil 1 table spoon
FOR STEP TWO
• Brown Onion - 2 (medium size), sliced
• Tomatoes – (3 large size), well riped, cut in to big chunks
• Ghee - 2 tablespoons
• Vegetable oil - 1 table spoon
• Garlic (minced)- ½ tea spoon
• Ginger (minced) - ½ tea spoon
FOR STEP THREE
• Coconut oil - 1 tablespoon
• Curry leaves - 2 stems
• Mustard seeds - 1 teaspoon

Method of Preparation

STEP 1

• Mix all the ingredients with 2 tbps of water in Step one without the oil to soft pasty texture then add shrimp and mix well (make sure all the shrimps are covered with the pasty mix) then set aside for 30 mins to marinate at room temperature.
• Set to medium heat and add coconut and vegitable oil. When the pan heats up, add the marinated shrimp and stir thoroughly every few seconds till the shrimps are caramelized.
• Turn the stove off, and then scoop the shrimps leaving the spices inside.

STEP 2

• Place a fresh pan on medium setting on the stove and add ghee and the vegetable oil. When oil starts to heat, add the onions and stir well. When onion turns to slight golden color add garlic and ginger and stir again for a minute. Turn the fire off and using a wooden spoon scoop and squeeze the onion against the side (to let the oil out) and then add the onions in the pan with shrmp fried spices then mix it well.
• The remainder of the oil, do the same process with the tomatoes. When the tomatoes start to blend, add the ingredients in the first pan (onions mix) and shrimp, stir it in for a min. Add water to thicken the consistency according to your desire for the curry then add salt according to taste. Once it starts boiling, reduce the heat and leave it to simmer.

STEP 3

• Place the small pan on fire and then add the coconut oil in Step 3. When the coconut oil heats up, add the mustard seed till it cracks, add curry leaves and stir for 10 secs. Take the pan out of the stove and add on top of curry and stir well. Enjoy!!