Fish biriyani

Got this Fsh biriyani recipe from my dear friend-Aswathy Nishanth...This was super duper...

For Rice:

Ghee - 2 tbsp
Cardamom(Elakka) - 4 nos
Cinnamon(Karugapatta) - 4 sticks
Cloves(Grambu) - 4 nos
Black Peppercorns - 4 nos
Onion(sliced) - 1/2 cup
Basmati rice - 3 cups
Boiled water - 6 cups
Salt - 2 tsp

For fish masala:-

King fish or seer fish - 1/2 kg
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt - 1 tsp
Oil - 1 cup
Onion(sliced) - 3 nos
Ginger-garlic-green chillies paste - 2 tbsp
Tomatoe(chopped) - 1 no
Garam masala powder - 1 tsp
Curd - 1 tbsp
Thick coconut milk - 1/4 cup
Coriander leaves(chopped) - 1 cup
Mint leaves(chopped) - 2tbsp
Ghee - 2 tbsp

For garnishing:-

Cashew nuts(roasted)
Raisins(Onakka munthiri)(roasted)

Preparation Method of Fish Biriyani Recipe
For preparing rice:-

1)Heat ghee in a pan.
2)Add cardamom, cinnamon, cloves and black peppercorns. Stir them.
3)Add onions and fry for 5 min.
4)Add rice and stir for 5 min.
5)Pour boiled water along with salt and cook till it done.

For making fish masala:-
1)Marinate fish pieces with chilly powder, turmeric powder and salt
for 1 hour.
2)Fry the marinated fish pieces in oil.
3)Heat the same oil used to fry the fish in a pan.
4)Add sliced onions and fry on a low flame, till it becomes slightly brown.
5)On medium flame, add ginger-garlic-green chilly paste and tomato.
6)Stir it for 6 min.
7)Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it for 5 min.
8)Add fried fish pieces and reduce the flame.
9)Cook till it starts to boil.

For Assembling fish biriyani:-

1)Take a deep bottom vessel and layer rice and fish masala.
2)Pour 2 tbsp of ghee and tightly cover with a lid.
3)Keep it on a very low flame for 10 min.
4)Garnish with roasted nuts and raisins

Prawns stuffed Orooty/Kinnathoroty/Ithil orootty !

Prawns stuffed Kinnathorooty /Steamd rice cake with prawns filing z a traditional malabar dish..Got this super duper recpe frm my dear friend Saneeba Rafiq !!! From sabeetha n safeeratha ,i learned malabar dishes :)

Ingredients

For batter
Basmati Rice-1c
Parboiled Rice-1/2c Soaked in nrml water
Thick coconut milk- 2 + 1\2 cup
Thin coconut milk- 1\2 cup
Cardamom pwd - 1/4 tespn

Method:-
Soak both rices for 4-5 hours.
Grind rice by adding little thick coconut milk
Make fine & smooth batter.Pour this to a bowl.
Add remaining thick & thin coconut milk,Cardamom powder & salt.
Batter should be thinner than dosa batter.

For Masala Filling

Ingredients:-
Prawns -300-400g
Kashmiri Chilly pwd-1tsp heaped
Turmeric pwd-1\2 tsp
Oil
Onion finely chopped-3
Green chilly finely chopped-4 or 5 or more
Ginger garlic paste-1.5 tsp
Garam masala-1\2 to 3/4 tsp
Curry leaves -chopped
Coriander leaves

Method:-

Marinate prawns with chilly pwd,turmeric pwd & salt.
Shallow fry Prawns pcs & Mince by using grinder(just 1 or 2 turn)
Heat oil & saute onion & green chilly, till transparent.
Add salt & ginger garlic paste & saute.
Add garam masala, turmeric pwd(1\4tsp),curry leaves, coriander leaves--Mix well.
Add shredded Prawns,mix well & remove from flame.
Prawns masala is ready.

How to cook:-

In an idlly maker,grease plates  with little oil pour one scoop batter.close the lid n let it cook for 10 mins
Then pour little ghee,n again a pour scoop of batter n let it cook for 10 mins

1-Batter Consistency,3-Pour 1 scoop of batter n let it cook for 10 mins.... 2-- After it sets,pour lil ghee !

1--pouring ghee 2..After dat again pour a scoop of batter,n let it cook for 10 mins... 3--It sets after 10 mins

Wen its set add little Prawns masala in to this.
Afterdat pour ascoop of batter too 
Steam it in low flame for abt 10-15 mins

1--Prawns masala... 2 adding prwans masala 3 Pour a scoop of batter over prawns masala 4--Cooked orotty !

Let it cool before taken out.Other wise it will stick.
Instead of idly maker u can use any other vessel in steamer.

Note:-

U can use Chicken filing instead of prawns...
For chicken stuffed orootyy..theres a slight didfrnce in batter:-Basmati rice-1 1/2cup(No need of parboiled rice).Egg-1 Rest r same !!!!



Linking this to  Foodabulous Fest Event  organised by Simply TADKA and hosted by Sajina Bishar of Saju's Tastes...

Sending this to Virtual Eid Potluck Party 2013

Fish molly

Got this wonderful Fish molly recipe from my dear friend Aswathy Nishanth..This z her mother's recipe..Its  super Duper :)

Ingredients

1/2 kg fish (preferably king fish or pomfret)
Onion – 1 medium
Ginger & Garlic – 1 tablespoon each (crushed)
Green chillies split lengthwise – 4
Freshly grounded Pepper powder – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Thin Coconut milk – 1 1/2 cup
Thick Coconut milk – 1/2 cup
Salt, oil & curry leaves – accordingly
For Marination:-

Chilli powder – 1/2 to 3/4 teaspoon
Turmeric powder – 1/4 teaspoon
Lemon juice – 1/2 teaspoon
Salt

Method:-

1. Marinate the fish pieces with turmeric powder,chilli powder , salt & lemon juice. Keep it for half an hour.
2. Shallow fry the marinated fish for just 2-3 minutes.
3. Heat oil in a pan. Add crushed ginger garlic & green chillies.
4. Add chopped onions. Once the onion becomes soft add ,turmeric powder,pepper powder- and curry leaves and saute well
5. Add thin coconut milk and let it boil. 
6. Add the fried fish pieces and salt to this and boil for further 5 minutes.
7. Add thick coconut milk and boil for another two minutes.

Serve Hot with Rice/Chappathi/Appom

For Appom recipe--Click Here

Kottayam style meen mulakittathu !

Kottayam style fish curry,This is my mother’s recipe,This fish curry can be left outside for 1-2 days and tastes better the next day.  Those of you who have never had success with a fish curry will find this recipe really useful. Do try it out sometime and tell me how you liked it. 

Ingredients

• 1/2kg fish
• 1/4cup chopped Shallots
• 6-7 cloves Garlic sliced
• 1" inch Ginger
• 2no slit length wise Green chilly
• 2-2.5 tbspn Kashmiri chilly powder
• 1.5 tbspn Coriander powder
• 1/2tespn Turmeric powder
• 2 piece Kudampuli/Gambooge
• 1 handful Curry leaves
• 1/2tespn Fennugreek seed
• needed Salt
• needed Cocnut oil
• 1 big Tomato

Cooking Directions

1. Clean and cut the fish into medium pieces.
2. Wash and clean the kudampuli. Soak Kudampuli in a cup of water and set aside.
3. Roast Chilly powder,Coriander powder & turmeric powder few mins,dnt make it burn,
4. grind it to paste by adding enough water & keep it aside
5. Heat oil in a pan(Preferably mud pot) add fenugreek seeds, curry leaves and fry it for 30 seconds.
6. Add small onions,sliced ginger and garlic and saute for 3-4 minutes.
7. Add masala paste and saute it for 2 minutes.
8. then add tomato pieces and cook till it smashed
9. Add the soaked kudampuli along with water, and 1.5 to 2cup of water ( only if you want more gravy) to the pan and combine well.
10. Add salt to taste. Stir in the fish pieces, combine well and cook it covered for 10-15 minutes.
11. Uncover it,add a few more curry leaves,sprinkle a tspn of oil and simmer uncovered for another 3-4 minutes.

For more fish recipes check-here

Karimeen fry/Pearl spot fish fry

Today am presenting a guest-my dear friend & co-admin of Face book page lovefromkitchen -Aswathy M Kutty ;)
Shes actulally a vegeterian specialist...a Gud collection of veg recpes with her...Shes like a big sister, to me,who helps n guide me in every phase of lyf. Actually I feel lucky to found such sweethearts that i got from facebook.. <3

Ingredients:-

Pearl spot fish/Karimeen– 4-5no
Ginger & garlic paste – 1- 1 1/2tsp each
Kashmiri chilly powder – 1 – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Whole pepper – 1/4- 1/2 tsp
Lime juice – 1-2 tsp
Salt
Coconut oil

Method:- 
1 Apply little salt and lime juice on the fish pieces and
wash it with water.
2 Drain the water.
3 Grind together number 2 ingredients into a fine paste
adding a little water.
4 Make gashes in the fish pieces and marinate the
pieces with the ground paste.
5 Keep the marinated fish for half an hour.
6 Heat oil in a pan and shallow fry the fish pieces.

Serve with onion rings and a slice of lime.

Note:-

Please adjust the qty of spices to suit your taste. The ground paste should not be watery (1/2 – 1 tsp of water is enough while grinding the masala). I usually fry the fish pieces on low-medium flame. Also you can add some fresh curry leaves while frying the fish pieces. You can use the same masala for any kind of fish

meen aviyal/meen peera

A tradional Kerala dish,thia z our kottayam special item ;) Meen Peera/Meen aviyal is usually made with small fish such as kozhuva/natholi,Small sardines

 Ingredients:-

½ kg kozhuva/anchovies
2 cups grated coconut
10 button onions
½ inch ginger (sliced)
6 garlic cloves (sliced)
3 green chillies (sliced)
½ teaspoon turmeric powder
1 stalk of curry leaves
Salt to taste
3 pieces of cocum/kudam puli (soaked in water)/u can use raw mango also
1 cup water
2 teaspoon coconut oil

Method:-

1 Clean and cut the kozhuva/anchovies into small pieces.
2 Crush coconut, button onions, ginger, garlic and green chillies.
3 Mix these with turmeric powder, curry leaves, salt and fish in a clay pot.
4 Add the cocum and one cup of water and bring to boil.
5 Lower the heat and allow the mixture to get dry.
 Pour coconut oil n curryleaves on top and remove from fire.

Thenga aracha meen-manga curry/Fish in Cocout gravy with raw manga

This is a famous prep in Kottayam-Alappuzha - Cherthala area. The curry itself is rich with coconut paste, I love this so much , and do not necessarily need anything else with rice.Fish cooked in a ground coconut spice paste and flavored with Kudampuli or gamboge , popularly known as Fish tamarind,which z our Kottayam Special Curry ;) .."ll post dat recpe soon !

Ingredients:-

Fish - 500gms ( I used sheeri )

Grated coconut - 1 cup

Red chili powder -  2 tea spoon(Kashmiri)

Turmeric powder - 1/4 tea spoon

Raw mango - 1 medium mango(u can use kudampuli /Gamboge)

Shallots - 8-9 nos chopped

Garlic sliced - 6 cloves

Ginger sliced - a small piece

Green chili sliced - 2no

Curry leaves - a handful

Fenugreek seeds- 1/4 tea spoon

Salt to taste

Oil - 2-3 table spoon

Method:-

1 Clean and cut fish fillets to 2-3 pieces

2 Grind Grated coconut , red chili powder, turmeric powder and salt to taste to a very fine paste by

   adding a little water. keep it aside

3 Heat oil in a Pan - preferably a clay pot ( Manchatti) , or an ordinary cooking pan .

  When the oil is hot  add fenugreek seeds and fry for 30 seconds.

4 Add sliced shallots, ginger, garlic, green chiles and curry leaves. saute well for 3-4 minutes

5 Add the ground coconut paste and fry for a minute or two.

6 Add raw mango pieces, salt to taste( if needed) and combine well.

7 Add 1/2 -3/4 cup water more only if you need more gravy.

8 Add fish pieces and cook covered for 15-20 minutes or till its cooked.

9 Uncover it, drizzle a little oil and a few more curry leaves over it and simmer for 5-8 minutes .

Serve warm with Rice

Squid roast

Squid Roast/Koonthal varattiyath

Got this recpe frm my friend Saneeba Rafiq  of Sister's Cuisine

This one z very simple n yummy tooo ;)

Ingredients

• 1/2kg Squid
• 1 1/2 cup Shallot/Small onion
• 1no Tomato
• 2 1/2tsp Kashmiri chilly powder
• 1/2tsp Turmeric powder
• 1/2tbsp Coriander powder
• 1/2tsp Pepper powder
• 1/2tsp Fennel seeds
• 1 small piece Ginger
• 4 pods Garlic
• 2no Green chilly
• 1cup Grated coconut
• 1 spring Curry leaves
• needed Salt
• 3tbsp or more Cocnut oil

Cooking Directions

1. First clean the squid and slice it into rings and then drain well.        
2. Marinate with 1 1\2 tsp kashmiri chilli pwd, 1\4 tsp turmeric pwd & salt.       
3. Using mixer ground coconut with Grated cocnut,Chilly p,turmeric p,Pepper p,Coriander p,Fennel seends,Ginger.garlic,green chilly... & little water to a coarse paste.(no need to make it fine).     
4. Add little curry leaves too while grinding.       
5. In a pan heat oil & shallow fry marinted squid, until all water evaporated.        
6. Then remove from oil & mix it with ground coconut paste & keep aside.     
7.  Heat up the remaining oil & saute chopped small onion, till transparent.        
8. Add tomato, saute till becomes soft.        
9. Then add squid-coconut paste. Cover & cook in simmer.        
10. After 10-15 mns open the lid & make it dry. Add curry leaves, mix well.        

Remove frm Flame n serve hot with Chappathi/Rotti/Rice

Enjoy :)

Happy cooking !