Sardine Fry With Green Pepper / Mathi Fry

Sardines are rich in Vitamins and Minerals. It is also a natural source of  omega-3 fatty acids, which reduce the occurrence of cardiovascular disease.

Ingredients

• Sardines - 10 
• Turmeric powder - 1/2 tsp
• Green pepper corns - 2 tbsp
• Garlic - 4
• Curry Leaves

Preparation

1.Clean and wash the fish with salt.

2.Crush green pepper and garlic cloves.Mix turmeric and salt into this.

3.Rub this mix into the fish(especially in the slits)and keep it for 10 minutes.

4.Heat coconut oil in a pan, add some curry leaves and fry both sides of fish.

Note:To remove the smell of fried fish in house,heat a spoon of coffee bean in a pan or light a scented candle in the room.

Alleppey Fish Curry

Alleppey is a place in Kerala and it is a popular tourist destination because of the backwaters. This is a special fish curry with a blend of raw mangoes and coconut milk.

Ingredients

• Fish  – 1/2 kg
• Raw mango  – 1
• Pearl onions- 12 
• Ginger – 1 tbsp
• Green chilies – 2
• Curry leaves – 1 sprig
• Turmeric powder – 1/2 tsp
• Kashmiri chilli powder – 2 tsp
• Tomato – 1, sliced
• Coconut milk – 1.5 cups

Preparation

1.Heat coconut oil in a clay pot, splutter mustard seeds and add sliced onion, ginger, green chilies, curry leaves and a pinch of salt. Saute until lightly browned.

2.Add turmeric powder and chilly powder. Mix well and saute until their raw smell leaves. Add sliced tomato and cook for a minute.

3.Add coconut milk, enough salt and bring to a boil. Cook for a few minutes. Add the fish and mango pieces. Cook covered at medium-low heat for 10 minutes. Add  a tsp of coconut oil and a  few curry leaves. Switch off the flame. 

Anchovy Fry / Netholi Fry

Anchovy is a small, common salt-water fish.  Anchovies are rich in protein, vitamins and minerals that help in maintaining good health.Omega-3 fatty acid, found in large quantities in anchovies, actually strips away unhealthy cholesterol.

Ingredients

• Netholi/Anchovy - 250 g 
• Chili powder  - 1 tbsp
• Turmeric powder - 1/4 tsp
• Lemon juice -  2 tsp
• Salt

Preparation

1.Clean fish with salt and wash several times.

2.In a bowl add chili, turmeric, lime juice,salt with little water to make a fine paste.

3.Marinate the fish in the paste for 5-30 minutes.

4.Heat oil in a pan and deep fry the fishes in a medium flame.

Karimeen / Pearl Spot Fry

This is a fresh water fish and very tasty also. Recently it is declared as the official fish of Kerala. 

Ingredients

• Karimeen /Pearl Spot - 2 
• Chilly powder - 1.5 tbsp
• Black pepper powder - 2.5 tsp
• Turmeric powder - 1/2 tsp
• Ginger garlic paste - 2 tbsp
• Lemon juice - 1.5 tbsp
• Curry leaves 
• Salt

Preparation

1.Clean the fish and make 3-4 gashes on each side of the fish. 

2.Mix red chili powder, black pepper powder, turmeric powder, ginger garlic paste, lemon juice,salt and little water to a thick paste.

3.Marinate the fish with this paste and refrigerate it for about 1/2 an hour.

4.Heat coconut oil in a pan and layer curry leaves in the oil and then place the marinated fish on top of it and shallow fry in a medium-low flame. Then turn it around and fry the other side. When both sides of the fish becomes golden brown switch off.

Fish Ularth

Ingredients 

•  Fish - 250 gm
•  Onion - 1
•  Green Chilly - 3
•  Ginger - 1 tsp
•  Garlic - 1tsp
•  Red Chilli powder - 1 tsp
•  Turmeric powder - 1/4tsp
•  Coriander powder - 2tsp
•  Fennel Powder - 1tsp
•  Pepper powder - 1/2 tsp
•  Vinegar - 1tsp
•  Curry leaves

For Marination

•  Turmeric powder - 1/4 tsp
•  Ginger garlic paste - 2tsp
•  Pepper Powder - 1 tsp
•  Red Chilli powder - 1 tsp
•  Coriander powder - 1 tsp
•  Fenugreek powder - 1/4 tsp
•  Fennel powder - 1/2 tsp
•  Rice flour - 1tbsp
•  Vinegar - 1 tsp
•  Salt

 Preparation

 1. Clean the fish and cut into medium pieces.

 2. Marinate it with ingredients for 20 minutes.

 3. Heat oil in a pan  and fry the marinated fish pieces and keep it aside.

 4. In the same pan, pour some oil, add crushed ginger, garlic, sliced onion, chopped green chilly and curry leaves. Saute till onion turns brown.

 5. Add vinegar and saute in high flame. Add spice powders except pepper, salt and saute well.

 6.Reduce flame and add curry leaves, then add fried fish and gently coat with masala.

 7. Add 1/4 cup water. Cook till the water evaporates and add pepper powder.
 

Fish Pickle / Meen Achar



Ingredients

• Fish – 1 kg
• Garlic – 20 flakes
• Ginger – 3"piece thinly sliced
• Fresh ginger-garlic paste – 3 tsp
• Curry leaves – 5 sprigs
• Chilly powder- 3 tbsp
• Turmeric powder- 1/2 tsp
• Green chillies – 4 slit
• Pepper powder –  2 tsp
• Fenugreek powder – 1/2 tsp
• Vinegar – 1/4  cup
• Sesame oil – For deep frying

Preparation

1. Clean and cut the fish into small cubes. Marinate them with salt, turmeric powder and pepper for at least 30 mts. Fry them in oil. Keep aside.

2. In another pan pour some oil and shallow fry the  ginger, garlic and curry leaves and keep aside.

3. Splutter the mustard seeds in the remaining oil. Add the ginger-garlic paste, green chillies  and cook until their raw taste is gone. Remove from heat.

4. Add chilli powder and fenugreek powder. Mix well, add the fried ginger, garlic, curry leaves,fried fish and again mix well. Check for salt.

5. Add vinegar and mix well. Bring to a boil and switch off.

Tips: If you would like to have more gravy you can add around 1/2 cup hot water and heat it.  Store in an airtight container when it cools down completely. Use it after at least 2 weeks for the  flavors to set in.  Refrigerate if you want to keep it for long.

Fish Roast

Ingredients

• Fish – 1/2 kg
• Onion – 3 
• Tomato – 2 
• Green chilies – 2
• Ginger – 1/2 inch piece
• Garlic – 4
• Turmeric powder – 1/4 tsp
• Kashmiri chilly powder – 1 tsp 
• Coriander powder – 1 tsp
• Pepper powder – 1/2 tsp
• Fennel powder – 1/2  tsp 

To marinate

• Turmeric powder – 1/4 tsp
• Chilly powder – 2 tsp
• Coriander powder – 2 tsp
• Vinegar – 1 tsp
• Salt 

Preparation

1.  Marinate the fish pieces for around 30 minutes and shallow fry it in oil.

2.  Heat oil in a pan. Add the ginger, garlic, sliced onion and green chillies. Saute well at medium heat. When the onion turn golden, add the tomatoes and curry leaves.

3.  When the  tomatoes get mashed up, lower the heat and add the turmeric powder, chilly powder, coriander powder, pepper powder and fennel powder. Check for salt. Mix well and add the fried fish pieces on the masala.

4.  Coat the fish pieces with the onion masala and cook for 5 minutes.  Serve hot with rice/ chapathi.
  

Fish Chilly

Ingredients

• Fish - 500 gms, cubed

Marinate

• Ginger garlic paste - 1/2 tsp
• Lime juice - 1 tsp or half lime.
• Pepper powder - 1/4 tsp.
• Red chilly powder - 1/4 tsp.
• Salt - to taste.

For the batter

• Flour - 4 tbsp.
• Corn flour - 2 tbsp.
• Soya sauce - 1 tsp.
• Pepper powder - 1/4 tsp.
• Kashmiri Chilly powder - 1/2 tsp.
• Soda powder - A fat pinch (optional).
• Salt - as needed.

For the sauce/gravy

• White part of green onion - Chopped, about 3 sprigs.
• Garlic - 3or 4 cloves, chopped.
• Kashmiri Chilly powder - 1 1/2 tsp 
• Pepper powder - 1/2 tsp.
• Soya sauce - 1 tsp.
• Tomato sauce - 2 tbsp.
• Sugar - 1/4 tsp.
• Green chilly sauce - 1 tsp or 2 green chilies, slit.
• Cornflour - 3/4 tbsp.
• Water - About 1/2 cup.
• Green part of spring onions - About 3 tbsp to garnish.

Preparation

1.Marinate fish with all under the heading Marinate.Keep aside for at least 15 min.

2.Prepare batter. Dip each fish piece into the batter and fry in hot oil.keep aside the fried fish.

3.In another pan, heat  2 tbsp oil. Add the chopped garlic. Then add in the chopped spring onions, mostly the white part.

4.Stir fry it for a min or two. Add in 1 1/2 tsp of Kashmiri chilly powder, 1/2 tsp pepper powder, and salt. Give it a mix.

5.Add in 2 tbsp tomato sauce, 1 tsp soya sauce, 1 tsp green chilly sauce (or you can use 2 green chillies, chopped) and 1/4 tsp sugar. Stir well.

6.Add 3/4 tbsp corn flour into 1/2 cup water and mix until corn flour is dissolved. Pour this into the pan.

7.This will thicken when it starts to boil. Check for salt. Drop in the fried fish. Simmer the fire and mix gently. 

8.Sprinkle spring onion. Mix Evenly.

Fish Curry

Ingredients

• Fish-medium size pieces- 500 gms
• Mustard seeds- 1/4 tsp
• Curry leaves- 2 sprigs
• Shallots-sliced- 4 to 5 nos
• Ginger-crushed- 1.5 tsp
• Garlic-crushed- 1.5 tsp
• Kashmiri chili powder- 2 tbsp
• Coriander powder- 1 tbsp
• Turmeric powder- 1/2 tsp
• Fenugreek powder- 1 pinch
• Cocum(Kudampuli)-soaked in water- 2 to 3 small pieces

Preparation

1)Heat oil and add mustard seeds,let it splutter.

2)Add curry leaves, shallots, ginger and garlic. Saute until shallots turn golden brown.

3)Reduce the flame to low and add kashmiri chili powder, coriander powder, turmeric powder and fenugreek powder. Mix well. Saute for about 5 minutes ,stirring continuously.

4)Add water and cocum, bring it to boil.

5) Add fish pieces and salt to taste.

6) Cover and cook over a medium heat ,until fish is cooked and gravy is thick.

7) Remove from heat and keep covered for at least one hour for the flavors to blend in.

Fish Fry

Ingredients

• Fish steaks – 4-5 of medium size
• Kashmiri chilly powder – 1.5tsp
• Turmeric powder – 1/4 tsp
• Pepper powder – 1/2 tsp
• Lime juice – 2 tsp

Preparation

1.Apply little salt and lime juice on the fish pieces and wash it with water. 

2.Mix chilli, turmeric, pepper and salt into a fine paste adding a little water.

3.Marinate the pieces with the paste. Keep the marinated fish for half an hour. 

4.Heat oil in a pan and shallow fry the fish pieces.

Grandma's Fish Curry

Ingredients 

• Fish - 1/2 kg(preferably use small fish)
• Coconut - 1 cup
• Green chilli - 5
• Red chilli powder - 2 tbsp
• Coriander powder - 1/2 tbsp
• Shallots - 3
• Curry leaf - 1 sprig
• Cocum - 3

Preparation

1.Grind the coconut with red chilli powder,coriander powder and shallots.

2.Mix fish pieces,coconut mixture,green chilli, curry leaf, cocum, salt and cook covered for 20 minutes.

Fish Biriyani

Ingredients 

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

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

For fish masala:

• King fish/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

Preparation

1.Marinate fish pieces with chilly powder, turmeric powder and salt for 1 hour. Fry the marinated fish pieces in oil.

2.Heat the same oil used to fry the fish in a pan. Add sliced onions and fry on a low flame, till it becomes slightly brown.

3.On medium flame, add ginger-garlic-green chilly paste and tomato. Stir it for 5 min.

4.Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it for 5 min. Add fried fish pieces and reduce the flame. Cook till it starts to boil.

For Assembling fish biriyani:

1.Take a deep bottom vessel and layer rice and fish masala. Pour 2 tbsp of ghee and tightly cover with a lid.


2.Keep it on a very low flame for 10 min. Garnish with roasted nuts and raisins.

Fish / Meen Peera

Ingredients 

• Fish pieces - 1/2 kg (Anchovy/Nathel)
• Mango - 1
• Coconut oil - 2 tbsp
• Curry Leaf - 1 sprig

For Peera

• Grated coconut - 1 cup
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Shallots - 1/2 cup
• Green chillies - 3
• Ginger - 1" piece (cut into juliennes)
• Salt

Preparation

1.In a clay pot add all ingredients of peera masala and knead well with your hand for a minute. Give it a good crush, so that the juices intermingle.

2. Add the Mango pieces, Fish pieces and about 1/4 cup water to cook.

3.Cook on medium heat for about 10 minutes. Add curry leaves and the coconut oil and cook for 10 minutes more on low heat until the fish is cooked and the water evaporates.

Mango Fish Curry

Ingredients

• Fish - 1/2 kg 
• Grated coconut - 1 cup
• Red chilli powder - 2 tsp
• Turmeric powder - ¼ tsp
• Raw mango  - 1
• Shallots - 5 chopped
• Ginger sliced - a small piece
• Green chillies - 3
• Fenugreek powder - ½ tsp

Preparation

1.Grind grated coconut with red chilli powder, turmeric powder, and salt to a very fine paste by adding a little water. Set aside. 

2.Heat coconut oil in a earthen pot, when it is hot add shallots, green chillies, chopped ginger and curry leaves. Saute well 2 minutes. 

3.Add fenugreek powder and the ground coconut paste, fry for a minute. Add chopped mango pieces along with little water. Add salt and combine well. 

4.When it starts boiling, add fish pieces and cook covered in low flame until it is well cooked. Uncover it, drizzle a little coconut oil on top and garnish with few more curry leaves over it and simmer for 5 minutes.