Pomfret Fry with Tomata Onion Salsa

Overview
Delicious fried fish combined with tomato onion salsa makes a perfect combination. Pearl spot or Karimeen found in Kerala can be used in this recipe. Any fish of your choice can be used. Usually palm size whole fish is used . The whole fish fried this way does make a elegant presentation. The longer you marinate the fish the better tasting it gets. The fish can be marinated and kept in the refrigerator overnight.

Pomfret Fry with Tomato Onion Salsa

Ingredients
Pomfrets' the size of your palm 5
Ginger 1 inch piece
Garlic - 2 cloves
Curry leaves 2 sprigs
Whole black pepper - 1 teaspoon
Turmeric - 1/4 teaspoon
 Red chilly powder - 1 teaspoons
 White Vinegar - 3 teaspoon
 Salt to taste
Oil to fry the fish

Tomato Onion Salsa
One large plum tomato  finely chopped
One medium size red onion  finely chopped
One green chilly finely chopped
Freshly ground Black pepper 1/4 teaspoon
Salt to taste
Olive oil 2 tablespoon
Fresh lemon juice one tablespoon

Combine all ingredients together and serve with fried fish

Steps
1. In a blender grind the pepper, ginger, garlic , curry leaves, red chilly powder, salt and vinegar to a smooth paste. Add additional water if needed to make a smooth paste.

2. Clean the fish and make gashes on both sides.

3. Marinate the fish in the ground masala and keep aside for one hour or refrigerate overnight.

4. Heat oil in a pan . When the oil gets hot fry the fish both sides till golden brown.

Serve hot with Lemon wedges and Tomato Onion Salsa.

Aloo Methi

Overview
A delicious dish made with potatoes and fenugreek leaves. Fenugreek leaves(Methi leaves) does have unique bitter taste and aroma. You can  change the ratio of potatoes to methi leaves to your taste.  A good side dish that goes well with chapati or any Indian breads.

Aloo Methi

Ingredients
Methi leaves - cleaned and chopped 4 cups
Potatoes - 2 medium. diced to small cubes
Red Onion  1 - finely chopped
Ginger 1 inch  finely chopped
Garlic  - 5 cloves - finely chopped
Red chilly powder - 1 teaspoon
Black pepper powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Olive oil - 3 tablespoons
Salt to taste

Steps
1. Cook the diced potatoes in 1/4 cup water turmeric and salt.
2. When the potatoes are cooked add the chopped fenugreek leaves(Methi leaves) to this mix well and cook few minutes till the methi leaves are cooked. Keep aside.
3. Heat oil in another pan. when the oil gets hot add the mustard seeds and let it splutter. Add the cumin seeds  to this
4. Add the finely chopped onions, ginger and garlic to this oil mixture. Saute till the onions is light brown. Add the chilly powder, coriander powder and pepper powder to this. saute few minutes,
5. Add the cooked fenugreek leaves and potatoes to this and saute till all liquid is evaporated.

Serve hot with Chapati or any Indian bread.

Fish Molly

Overview
Fish molly is kind of a fish stew made with coconut milk. Usually made with Pomfret or Karimeen. I have used Pomfret here. Fish Molly goes very well with Appam or bread. Fresh coconut milk does make a big difference for this dish so only use fresh coconut milk. Getting all the ingredients ready and making the coconut milk is time consuming but the end result is worth it.

Fish Molly

Fish Molly Ingredients

Ingredients
Pomfret 5 medium size ones
Red onion - one large thin sliced
Ginger 3 inch piece thin sliced
Green chilies - 8 - 10 split in center
Curry leaves 2 sprigs
Plum tomatoes - 3 medium thick sliced
Fresh thick first coconut milk - 1 cup( made from one fresh grated coconut)
Second coconut milk - 1 1/2 cup
Chilly powder - 1 teaspoon
Pepper powder - 2 teaspoons
Coriander powder - 2 teaspoons
Turmeric - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Oil - for pan frying fish and 3 tablespoons
Salt to taste

Steps
1. Clean the whole fish well. Make gashes on sides and keep aside
2. Mix the red chilly powder with one teaspoon pepper powder and salt. make a paste with water. Marinate the fish in this and keep aside for  about 30 minutes.
3. In a non stick pan pour some oil and pan fry the fish and keep aside.
4. In another pan heat 3 tablespoons of oil. When the oil gets hot add the mustard seeds.
5. After the mustard seeds splutters add the sliced onions , ginger, green chillies and curry leaves to this. Saute till the onions become translucent.
6. Add the coriander powder and pepper powder to this, saute well and add the tomatoes and the second coconut milk to this with salt.
7. Bring this to boil. Add the fried fish to this and simmer few more minutes. When the sides begins to bubble add the first coconut milk.  bring to boil and turn off heat.

Serve hot with Appam or bread.

Kerala Parrippu Paysam

Overview
Parrippu paysam made from split green gram Dal is a very special dessert made for special occasions  especially Onam. This is a signature dessert of Kerala. Made with fresh coconut milk and jaggery this dessert has a very distinctive flavor and aroma. Molasses can be substituted for jaggery.

Parrippu Paysam

Ingredients
1 one split green gram Dal
1 1/2 cups molasses
1 cup thick first coconut milk(made from about 1pound fresh grated coconut)
4 cups 2nd and 3rd coconut milk
Ghee(clarified butter) - 6 Tablespoons
Cumin  powder - 1 teaspoon
Dry ginger powder -1 teaspoon
Cardamom powder - 11/2 teaspoon
Coconut chips thin sliced - half coconut
Cashew half - 1/2 cup
4 tablespoon oil to fry the coconut chips

Steps
1. Wash and drain the Dal and keep aside.
2. Fry the coconut chips till golden brown and keep aside. Fry the cashew half  and keep aside.
3. In a heavy bottom pan  add the Dal and roast till the Dal turns dark brown and gives out a nutty aroma.
4. Add 2 cups water to the Dal and cook till the Dal is cooked very well. Mash well  the cooked Dal.
5. Add the molasses and ghee to the Dal and keep stirring till the molasses is mixed well with the Dal and all water has almost evaporated.
6. In Half cup of the second coconut milk mix the cumin, dry ginger powder and cardamom powder and keep aside.
7. Add the second and third coconut milk to the Dal and molasses mixture and keep stirring. Add the half cup coconut milk mixed with the cumin, ginger and cardamom powder to this. Keep stirring.
 8. Continue stirring till the liquid has evaporated to almost half.
9. Turn off the heat and add the first coconut milk to it. Add the fried coconut chips and fried cashews to this. Mix well and serve.

Can be served hot or cold.