Snake Gourd with Dry Prawns (Padavalanga Chemmeen Curry)

Overview
Snake gourd grows on vines with the vegetable hanging down which grows from one to five feet in length hence the name snake gourd. Snake gourd are rich in nutrients and minerals so is very good for you. This is a very traditional dish from Kerala made with snake gourd and dry prawns. You can use fresh prawns too for this dish. The fresh fried shallots and curry leaves that you add in the end to this curry adds an extra flavor to this dish.

Snake Gourd with Dry Prawns Curry

Ingredients

Ingredients
Snake gourd cleaned and cut pieces - 2 cups
Dry Prawns - 1 cup
Fresh grated coconut - 1 cup
Shallots thin sliced - 1 cup
Ginger thin sliced - 2 inch piece
Green chilly split in centre - 8 - 10
Curry leaves - 4 sprigs
Red Chilly powder - 2 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 3 tablespoon

Steps
1. Dry roast the cleaned dry prawns till it is crispy and keep aside.
2. Grind the coconut to a smooth paste and keep aside.
3. Keep aside 1/4 cup sliced shallots and 2 sprigs curry leaves to garnish in oil at end.
4. Mix the cleaned sliced snake gourd pieces with all of the remaining ingredients ( the dry roasted prawns should be added later)  and 1/2 cup water and cook in heavy bottom pan covered till it is cooked.
5. Add the dry roasted prawns and the ground coconut paste along with half cup water to this and mix well and bring this to a boil.  The gravy should be thick in consistency.
6. Once the mixture boils turn off heat and keep aside.
7. In another pan heat the oil and fry the thin sliced shallots till golden brown. Add the curry leaves and pour this over the prepared curry.

Serve hot with plain rice.

Shrimp Biryani

Overview
Biryani is a very common rice dish we find throughout India served with meat or seafood. Here I have used shrimp. Juicy shrimp mixed with the fragrant basmati rice and spices makes a very delicious dish. I have used whole spices which adds a special aroma to this biryani.

Shrimp Biryani

Ingredients for Shrimp Biryani

Ingredients
Shrimp(Large size) 2 pounds
Basmati rice - 2 cups
Red Onions - 3 large
Plum tomatoes - 2
Cilantro chopped 3/4 cup
Mint chopped - 3/4 cup
Garlic - 10 cloves
Ginger 2 inch piece
Lemon - 1
Coriander powder - 2 tablespoon
Chilly powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Cinnamon 2 inch piece - 2,
Cardamom  - 4,
Cloves 6,
Star anise - 2
Fennel seeds - 2 teaspoon
Whole pepper corn - 1 teaspoon
Cashews - 10
Raisins - 3 tablespoons
Oil - 1/2 cup
Salt to taste


Steps
1. Devein the shrimp clean and keep aside.
2. Grind the garlic and ginger to a smooth paste.
3. Marinate the shrimp with ginger, garlic paste, the juice of half lemon, chopped cilantro, chopped mint and salt . Keep refrigerated for minimum one hour.
4. Thin slice the red onions and tomatoes and keep aside in separate plates.
5. Wash the rice several times till the water is clear. Soak rice in water for about 1 hour.
6. Heat about 4 - 5 tablespoons of oil in  pan. When the oil is hot  add half of the whole garam Masala( one 2 inch piece cinnamon, cardamom 2, cloves 3, star anise 1, fennel seeds 1 teaspoon, pepper corn 1/2 teaspoon) to the oil and Fry.
7. Add 2/3 of the sliced onions to this and saute till the onions turn light brown, Add the turmeric powder, coriander powder and red chilly powder to this and saute well.
8. Add the sliced tomatoes to this with a little salt mix well and cover pan with lid and cook till the tomatoes are cooked well  and oil separates.
9. Add the marinated shrimp to this. Mix well and cover pan with lid and look till the shrimp is cooked(do not overcook the shrimp). Remove lid and cook till the gravy is thick. Turn off heat and keep aside
10. Heat about 1/4 cup oil in a pan and fry the cashews first then the raisins, drain oil and keep these aside. In the same oil fry 1/3 of the sliced onions and fry the onions till it is golden brown. drain oil and keep aside.
11. Take another pan to cook the rice. Drain the water from rice and keep aside. In the pan heat 4 tablespoon in a pan. When the oil is hot  add half of the whole garam masala( one 2 inch piece cinnamon, cardamom 2, cloves 3, star anise 1, fennel seeds 1 teaspoon, pepper corn 1/2 teaspoon) to the oil and fry.
12. Add the drained rice to this and mix well. Add 4 cups of water the juice of half lemon and salt as seeded and mix well and bring this to a boil. Lower the heat, cover pan and cook for about 8 minutes. Fluff the rice with a fork and keep aside.
13. Layer biryani in a dish. first with cooked rice them the shrimp with gravy sprinkle fried onions, cashew and raisins followed by finely chopped cilantro and mint. Add one more layer of rice and garnish on top with fried cashews, raisins, cilantro, mint and fried onions.

Serve hot with raita and pickle

Fish Mappas

Overview
A traditional Kerala dish made with coconut milk. I have used whole butter fish here but any fleshy fish can be used for this dish. Usually fish mappas is served with appams which is the traditional Kerala pancakes made with rice. Fresh made coconut milk does  adds an extra level of taste to this dish.

Butter Fish Mappas

                             

Butter Fish Mappas Ingredients

Ingredients
Cleaned and scored butter fish  - 10
(Butter fish the size of your palm)
One large red onion thin sliced
Ginger 2 inch piece thin sliced
Garlic 4 cloves thin sliced
Green chilly split length wise - 4 - 6
Curry leaves 2 sprigs
Plum tomatoes 3 cut into thick chunks length wise
Red Chilly powder - 2 - 3 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Black pepper powder - 1 teaspoon
White Vinegar - 1 - 2 tablespoons
One cup first coconut milk
Two cups second coconut milk
Salt to taste
Oil - 4 tablespoons

Steps
1. Heat oil in a pan. When the oil gets hot add the thin sliced onions, garlic, ginger, green chillies and curry leaves to this and saute till the onions are tender.
2. Add the red chilly powder, coriander powder, turmeric and black pepper powder to this and saute well for about 2 - 3 minutes.
3. Add the second coconut milk to this with about 1/2 cup water add salt mix well and bring this mixture to boil.
4. Add the cleaned fish along with tomatoes to this mix well and bring to boil.  Cook on low flame covered with lid for about 10 minutes till fish is cooked.
5. Remove lid add the vinegar mix well and bring to boil till the oil comes on top.
6. Add the fist coconut milk to this and bring to boil. Turn off heat

Serve hot with Appams or Bread.

Kozhuva Fry (Anchovy Fry)

Overview
This is a traditional Kerala style fish fry. Kozhuva or Anchovy are small salt water fish which is very nutritious. These spicy and crispy fried fish goes very well with plain  rice.

Kozhuva Fry

Ingredients
Kozhiva cleaned  - 1 pound
Chilly powder - 1 tablespoon
Black Pepper powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Lemon Juice - 1 tablespoon
White Vinegar - 1 Tablespoon
Salt to Taste
Curry leaves - 2 sprigs
Oil to fry

Steps
1. Mix the chilly powder, pepper powder, tirmeric powder, salt , vinegar and lemon juice with water and make smooth paste and keep aside.
2. Marinate the cleaned fish with the spice paste and keep for 1 - 2 hours.
3. Heat oil in a pan. When the oil gets hot add few curry leaves and then the fish and fry till crispy.

Serve hot with onion salad.

Kozhuva Perra (Anchovies with Fresh Grated Coconut)

Overview
A traditional Kerala dish made with small anchovies. This dish is made with simple fresh ingredients. Anchovies(Kozhuva) are nutrient rich fish which we get fresh in Kerala. Here I have used the frozen anchovies that we get from Indian Store. Fresh red onions, ginger,  green chillies, curry leaves, fresh grated coconut mixed with Kerala tamarind makes these anchovies very flavorful and delicious. This dish goes very well with plain rice.

Kozhuva Perra (Anchovies with Fresh Grated Coconut)

Kozhuva Peera Ingredients

Ingredients
Cleaned anchovies - 2 pounds
Green chillies split in center length wise - 8 - 10
Red Onion One large thin sliced
Ginger  2 inch piece thin sliced
Curry leaves 3 sprigs
Kerala tamarind(Kodampulli) 4 - 5 slices
Fresh grated coconut - 1 cup
Salt to taste
Coconut oil 3 tablespoons

Steps
1. Clean the Kerala tamarind and soak in hot water for 20 - 30 minutes.
2. Mix the thin sliced onions, green chillies, ginger, curry leaves and Kerala tamarind with salt and about 1/2 cup water in a earthen pot or a heavy bottom pan and mix well. Mix the anchovies with this and cook on medium heat covered till it begins to boil.
3. Remove  lid and toss pan to  mix the ingredients do not use spoon to stir since all the fish will break into pieces.
4. Mix in the fresh grated coconut . Toss well and cook on high flame till all the liquid has evaporated. Keep tossing occasionally.
5. Pour 3 tablespoon of oil and toss well. Turn off heat.

Serve hot with plain rice.

Shrimp Curry with Cococnut Milk

Overview
A special shrimp dish from Kerala made with fresh coconut milk. Fresh coconut milk does add a sweet aroma and flavor to this dish. You can use canned coconut milk too for this dish. Kerala Tamarind(Kodampully) adds a delicate sour taste to this dish. This shrimp curry goes very well with plain rice.

Shrimp Curry with Coconut Milk

Ingredients for Shrimp Curry

Ingredients
2 cups shrimp cleaned and deveined
1 1/2 cups fresh grated coconut
Thin sliced ginger - 2 tablespoon
 Green chilly split in center - 6 - 8
Curry leaves - 2 sprigs
Thin sliced onions 1 medium
Garlic 1 teaspoons thin sliced
Chilly powder 2 teaspoon
Coriander powder 1 teaspoon
Turmeric powder - 1/2 teaspoon
Kerala Tamarind (Kodampully) 3 - 4 slices
Salt to taste

To Garnish
Oil 3 tablespoon
Shallots thin sliced - 3 tablespoon
Curry leaves 1 sprig

Steps
1. Clean the Kerala tamarind in water and soak in warm water and keep aside.
2. In a blender pour 1/2 cup warm water and grate the coconut. Strain the coconut milk 1/2 cup first milk and then 1 cup second milk and keep aside.
3. In a pot mix the thin sliced onions, ginger, green chilly,garlic and curry leaves with the chilly powder, coriander powder and turmeric. Add salt and the Kerala tamarind along with 1 cup water.
4. Turn on heat and bring this to a boil. Cook this mixture covered on low heat for about 5 minutes.
5. Add the second coconut milk mix well bring this to a boil. Add the cleaned shrimp to this and cook for about 5 minutes till it is cooked. Add the first coconut milk to this bring to boil and turn off heat.
6. In another pan heat the oil. Add the thin sliced shallots to this and fry till the shallots turn golden brown. Add the curry leaves . Turn off heat. Pour this oil mixture over the prepared shrimp curry.

Serve hot over plain rice.

Dry Prawns Fry ( Unakka Chemmeen Varuthathu)

Overview
Drying prawns is a way to preserve it and it can be stored in an air tight container for long time. Since there is plenty of prawns in Kerala drying and using it year round is very common. This is a delicious side dish with dried prawns which is very common in Kerala. I got to make this with my mother on my last visit to Kerala. This is simple and tasty recipe which can be made quick with dried prawns.

Dry Prawns Fry (Unakka Chemmeen Varuthathu)

Ingredients
Dried prawns cleaned( head,tail and legs removed) - 1 cup
Shallot - 1 tablespoon finely chopped
Garlic - 1 tablespoon finely chopped
Turmeric powder 1/3 teaspoon
Crushed red pepper flakes - 1 tablespoon
Curry leaves - 2  - 3 sprigs
Salt to taste
Oil - 3 tablespoons

Steps
1. In a pan dry fry the cleaned prawns till they are roasted and crisp. Remove the dry roasted prawns to a dish and keep aside.
2. Heat oil in the same pan. When the oil gets hot add the finely chopped shallots and garlic to this and saute till the onions are light brown.
3. Add the turmeric powder and the crushed red pepper flakes and saute few more minutes. Add the curry leaves and fry for a minute then add the roasted prawns to this  and mix well. Add salt as needed

Stir Fried Calamari Rings ( Koondhal Varattiyathu)

Overview
Calamari(Squid) rings stir fried with simple spices and Kerala Tamarind(Kudampuli) is a real treat. Coconut chips added to this gives this dish a Kerala touch. This is a very traditional Kerala dish and shrimp can also be prepared this way. This is a dry dish which can be served with rice.

Stir Fried Calamari ( Koondhal Varattiyathu)

Ingredients
Calamari cleaned and cut into rings (I pound)
Red Onions thin sliced 3/4 cup
Ginger 1 inch pieces thin sliced
Green chilly 4 split at the center
Curry leaves 1 sprig
Chilly powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Kerala Tamarind(Kudampuli) - 4 thick slices
Coconut chips - 1/4 cup
Salt to taste

To Saute and add at end
Oil 4 tablespoons
Shallots 1/2 cup
Ginger 1 inch thin sliced
Garlic 4 cloves thin sliced
Curry leaves - 2 sprig
Coriander powder 2 teaspoon
Chilly powder 1 teaspoon
Black pepper powder 1/2 teaspoon
Fennel seed powder 1 teaspoon

Steps
1. Clean the Kerala tamarind and soak in half cup hot water and keep aside.
2. Clean and cut calamari(Squid) into rings.
3. Mix the sliced onions, ginger, green chilly, curry leaves, chilly powder, coriander powder, turmeric powder, salt and the Kerala tamarind along with the water and bring to a boil. Lower heat and cook for about 5 minutes.
4. Add the calamari rings to this and cook for about 5 minutes till the calamari is just cooked add the coconut chips to this and bring it to a boil and turn off heat. Do not cook for long since if it gets overcooked the calamari will have a rubber like texture.
5. To saute and add at the end take another pan heat the oil. When the oil gets hot add the sliced sliced shallots, ginger, garlic and saute till the shallots are light brown add the chilly powder, coriander powder, pepper powder and fennel seed power. Add the curry leaves . Saute 1 -2 minutes.
6. Add the cooked calamari rings along with the gravy to this. Saute till all the liquid has evaporated and it is dry.

Serve hot with rice.

Sardine Fry (with Green Masala)

Overview
Sardine marinated in fresh green masala and fried adds layers of flavor to the fish. Use fresh fish and marinate the fish in this spicy and sour masala for a minimum of four hours in refrigerator so that all the flavors get into the flesh of the fish. The green chilly and black peppers adds the spiciness and the vinegar and lemon juice adds the sourness to the masala. The marinated fish can be shallow or deep fried.

Sardine Fry

Sardines marinated in green masala

Ingredients
10 fresh sardines cleaned and scored on sides
Curry leaves 4 sprigs
Green chilly - 4
Garlic - 2 - 3 cloves
Ginger 1 inch piece
Whole black pepper - 1 teaspoon
Lemon Juice - 2 tablespoons
White Vinegar - 2 tablespoons
Salt to taste
Oil to fry the fish

Steps
1. Clean the sardines and score the sides and keep aside
2. Grind the curry leaves, green chilly, garlic, ginger, whole black pepper, vinegar, lemon juice and salt to make a smooth paste.
3. Marinate each fish with this paste and keep in refrigerator for 4 hours or overnight.
4. Heat oil in  pan to fry the sardines. Fry the sardines in medium heat till one side is brown. Flip over and fry the other side too. Drain oil and serve hot.

Serve hot with simple onion salad.

King Fish Curry (Neymeem Thengapal Curry)

Overview
This is my favorite fish curry that my mom use to make. King fish curry made with coconut milk is a very common dish in Kerala especially in Trichur. Fresh coconut milk and the Kerala tamarind adds a very special flavor to this dish. This fish curry goes very well with Appam or plain rice. I was happy to get fresh king fish at an Asian store here. Making fresh fish in the traditional Kerala clay pot does add an autehntic taste to this dish.

King Fish Curry (Neymeen Thengapal Curry)

Ingredients
King fish cleaned cut into pieces - about 2 pounds
Ginger - 2 inch piece cut into long thin slices
Green chilly - 6 - 8 split into center
Red onion half thin sliced
Curry leaves - 1 sprigs
Chilly powder 2 teaspoon
Coriander powder  - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Kerala Tamarind 3 - 4 slices
Fresh coconut milk first milk - 1/2 cup
Fresh coconut milk second milk - 1 cup
Salt to taste

To garnish
Oil 3 tablespoon
Half red onions thin sliced
Curry leaves 2 sprigs

Steps
1. In a pan or clay pot mix the sliced onions, ginger, green chilly, 1 sprig curry leaves, chilly powder, coriander powder, turmeric powder, salt, Kerala tamarind along with 1  1/2 cup water. Mix well and bring this to a boil. Simmer and cook 1 - 2 minutes
2. Add the clean fish pieces to the prepared gravy. Bring this to a boil simmer and cook covered for about 6 - 8 minutes till the fish is cooked well.
3. Uncover pan and add the second coconut milk to this and bring to boil. Then add the first coconut milk and turn off heat.
4. In another pan heat the oil. When the oil gets hot add the sliced onions to this and fry till the onion is golden brown. Add the curry leaves to this and turn off heat and pour this on top of the prepared fish curry.

Serve hot with appam or plain rice

Tilapia Baked in Foil Packets

Overview
Fish fillet baked this way makes a very easy and healthy dinner when accompanied by any vegetable of your choice. Any fish fillet can be baked this way especially Tilapia or Flounder. I made this with Tilapia fillet. Chopped cherry tomatoes mixed with garlic, red onions, green chilly, cilantro salt and olive oil are placed on top of the fillet and baked in a foil packet. The packets should be made air tight and the steam cooks the fish.

Making Tilapia Foil packets

Baked Tilapia

Ingredients
Tilapia Fillet - 4
Garlic finely minced - 3 cloves
Red Onion - 1/2 of one large finely chopped
Cherry tomatoes - 1 cup finely chopped
Olive oil  - 2 -3 tablespoons
Cilantro - 2 tablespoons
Green chilly  -1 finely chopped(optional)
Salt to taste

Steps
1.   Heat oven to 450 F

2. Wash and dry your fish fillet. If using frozen make sure the fish is thawed.

3. Mix all the finely chopped ingredients  - cherry tomatoes, red onions, green chilly, garlic, cilantro with olive oil and salt.

4. Place each fillet at the center on the foil Place the topping length wise on each fillet close the foil air tight and make a packet.

5. Place all the packets on a aluminium tray and bake in the 450 F oven for about 20 minutes.

Let it sit for about 5 minutes remove from foil and serve with any vegetables of your choice.

Pearl Spot Fry (Karimeen Varuthathu)

Overview
Kerala is famous for its Karimeen Fry. Pear spot( Karimeen) is one of the most tasty and sought out fresh water fish in Kerala. This fish is made for all special occasions.  Though the whole fish is hard to eat it is a special treat. I do like to fry it whole which makes a very elegant presentation.  In my recent visit to India we did get Fresh Karimeen. The fish sellers do clean the fish which makes our job a lot easier. The fish is marinated in simple spices and then deep fried. Here the Karimeen fried is served with a simple onion salad.

Karimeen Fry

Ingredients
Karimeen - 4 cleaned and gashes made on side
Chilly powder - 2 tablespoon
Turmeric powder - 1/4 teaspoon
Black pepper powder - 1 teaspoon
Curry leaves - 1 sprig
White vinegar - 2 tablespoon
Salt to taste
Oil for frying

Onion Salad
Red Onion  - one thin sliced
Green chillies - 2 -3 split in center
Curry leaves - 1 sprigs
White vinegar - 2 tablespoon
Salt to taste
Olive oil - 1 tablespoon

Steps
1. Grind all the spice mixture with the curry leaves, vinegar,salt  and enough water to make a smooth paste.

2. Marinate the fish both inside and outside with the prepared mixture and keep refrigerated for about 30 minutes to one hour.

3. Heat oil in a pan. When the pan gets hot add the marinated fish and fry both sides till golden brown.

4. Serve the fried fish with a simple salad made by mixing all the ingredients for onion salad

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.

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.

Pomfret Curry (Avoli Curry)

Overview
Pomfrets are very common fish in India. They look kind of like the butter fish. They come in two kinds big black ones and small while ones. Here I have used the small while Pomfrets. This dish is made Kerala style with the Kerala tamarind and coconut milk.

Pomfret Curry

Ingredients
Pomfrets about 5 palm size ones
Shallots /red Onions - Thin sliced - 4 tablespoons
Ginger 3 inch piece thin sliced
Green chilly split at center length wise - 4 - 6
Curry leaves - 2 sprigs
Kerala Tamarind - 4 thin slices soaked in warm water
Chilly powder - 2 tablespoons
Coriander powder - 1 tablespoon
Turmeric - 1/4 teaspoons
Fresh Grated coconut - 1 1/2 cup
Salt to taste

To Garnish
Olive oil - 3 tablespoons
Shallots  thin sliced - 4 tablespoons
Curry leaves - 2 sprigs

Steps
1. Clean the fish well and make gashes on its sides with a sharp knife. Cut each fish into two pieces. Keep aside.

2. Wash and soak the Kerala tamarind in warm water.

3. Squeeze out fresh coconut milk from the 1 1/2 cup fresh grated coconut using one cup warm water. keep aside.

3. Mix the thin sliced shallots, ginger, green chillies, turmeric, chilly powder  and coriander powder with salt , tamarind and one cup water. Heat this mixture in a pan and bring to a boil.

4. Add the cleaned fish pieces to this and bring it to boil again. simmer and cook for about 10 minutes. Add the coconut milk and bring to boil. Turn off heat.

5. In another pan heat the olive oil. When the oil gets hot add the thin sliced shallots to it. Saute till the onions get golden brown. Add the curry leaves to this and turn off the heat.

6. Pour this over the prepared fish curry.

Serve hot with plain rice.

Long Beans with Shrimp

Overview
Adding shrimp to long beans gives this dish a unique and distinctive flavor and texture. Any kind of long beans can be used. Here I have used black long beans which one of my friends gave me fresh from their vegetable garden. Small shrimps goes well with this dish but if you have large shrimps just chop them to bite size pieces.

Long Beans with Shrimp

Ingredients
Long beans cut into 2 inch pieces
Large about - 25
Onions - 1 medium thin sliced
Garlic - 6 - 8 cloves thin sliced
Curry leaves - 3 sprigs
Turmeric - 1/2 teaspoon
Chilly powder - 1/2 teaspoon
Crush Red pepper flakes
Olive oil - 3 teaspoons
Salt to taste

Steps
1. De vein and clean the shrimp and cut into bite size pieces. Cook the shrimp with 1/4 teaspoon turmeric, powder, 1/4 cup water, chilly powder and salt and keep aside. Make sure all liquid is evaporated.

2. In another dish cook the long beans with 1/4 teaspoon turmeric powder and salt  and a little water. Cook till it is cooked.

3. Mix the shrimp with the cooked long beans and keep aside.

4. In another pan heat the oil. When it gets hot add the thin sliced onions and garlic. Saute till the onions are light brown. Add the crushed red pepper and saute few minutes. Add the curry leaves and fry for few minutes then add the cooked long beans and shrimp to this.

5. Saute till all the liquid is evaporated.

Serve hot with rice.

Kerala Sardine curry( Chala Mullagha Curry)

Overview

Sardines are a very common fish found in Kerala. Best source of omega 3 fats so very good for your heart. A traditional Kerala dish where the spiciness from the red chilly powder compliments the sour taste from the Kerala tamarind.

Sardine Curry

Ingredients

Sardines - 1 pound
Red onion - one thin sliced
Ginger - 3 inch piece thin sliced
Green chilly - 6 - split in center
Curry leaves 2 sprigs
Kerala tamarind( Kodam Pulli) - 4 slices
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Red chilly powder - 3 teaspoons
Turmeric - 1/4 teaspoon
Olive oil 3 tablespoons
Salt to taste

Steps
1. Wash the Kerala tamarind and soak in warm water.

2. Clean the fish with salt and lime juice and then wash is several changes of water. Make diagonal gashes on the sides of the fish and keep aside.

3. Heat oil in a pan. When the pan gets hot add the mustard seeds and fenugreek seeds. when the seeds splutter add the sliced onions, ginger, green chillies and curry leaves to it and saute few minutes.

4. Add chilly powder and turmeric to the oil mixture and saute few more minutes. Add the tamarind with the water to this. Add one more cup of water and salt. Mix well and bring this to a boil. Add the prepared fish to this. Simmer and cook for about 10 minutes covered.

5. Remove lid and let the gravy thicken a little bit. Turn off heat.

Serve hot with rice.

Shrimp Fry

Overview
This Shrimp fry is a Kerala specialty. Shrimps are cooked in Kerala tamarind(Kodampulli) and then sauteed dry. This dish goes very well with plain  or fried rice. Coconut chips are traditionally used with this dish and is optional but it does add a special texture to this dish. The sour taste from the tamarind mixed with the ginger and red chilly gives this dish a very unique taste.

Shrimp Fry

Ingredients
Shrimp large - about 30
Red Onions - 1 large thin sliced(divide in to 2 )
Ginger - 3 inch piece thin sliced (divide in to 2 )
Green chilly split in center 4
Curry leaves - 3 sprigs
Garlic - 3 cloves thin sliced
Chilly powder - 1 teaspoon
Coriander powder - 2 teaspoon
Black pepper powder - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Kerala Tamarind( Kodampulli) - 4 slices
Coconut chips - optional - 1/4 cup
Salt to taste
Olive oil - 4 tablespoons

Steps
1.Clean and devein the shrimp and cook with Kerala tamarind, half of the sliced ginger, half of the sliced red onions, green chillies and one sprig of curry leaves. Add salt, turmeric, half teaspoon chilly powder and one cup water. Cook till the shrimp is done. About 5 - 7 minutes. Make sure shrimp is not overcooked. Keep aside.

2. In another pan heat the oil. When the pan gets hot add the remaining sliced red onion, ginger , garlic and curry leaves. saute till the onions are light brown. Add the chilly powder, coriander powder and black pepper powder to this. Saute few minutes.

3. Add the cooked shrimp to the oil mixture along with coconut chips if using. Mix well and keep stirring till all the liquid has evaporated.

Serve hot with rice.

Shrimp Molee

Overview
Traditional Kerala dish usually made with fish. Here I have used shrimp but any kind of fleshy fish can be used for this dish. Made with coconut milk and tomatoes this dish has unique taste and goes well withe plain rice or the Kerala appams.

Shrimp Molee

Ingredients
Shrimp large - 2 pounds
Red Onion - 1 large - thin sliced
Ginger - 3 inch piece - thin sliced
Green chillies - 8 - 10 - split in center
Plum tomatoes 3 - cut into thick slices
Curry leaves - 3 sprigs
Turmeric - 1/2 teaspoons
Red Chilly powder - 2 teaspoon
Fresh grated coconut for coconut milk - 1 1/2 cup
Cloves - 4
Cardamom - 2
Cinnamon - 1 2 inch piece
Whole black peppers - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Salt to taste
Olive oil - 4 tablespoons

Steps
1. Grind the fresh grated coconut in one cup warm water in a blender and squeeze out thee the coconut milk - 1 cup thick first milk(squeezed first time) and 1 cup second milk( squeezed second time)

2. Peel clean and devein the shrimp and keep aside.

3. Heat oil in pan. When the oil gets hot add the dry spices( cinnamon, cardamon, black pepper fennel seeds and cloves) to it  and saute few minutes and then add the the sliced onions, ginger, green chillies and curry leaves to the oil. Saute till the onions are soft.

4. Add the red chilly powder and turmeric to the sauteed onion mixture and saute few minutes. Add the second coconut milk to this with shrimp and salt. Bring it to a boil and simmer and cook till the shrimp is cooked. Do not overcook the shrimp.

5. Add the thick sliced tomatoes and the first coconut milk and bring it to a boil. turn of the heat .

Serve hot with plain rice or appams

Kappa and Fish Curry

Overview
Kappa and fish curry is a very popular and traditional food of Kerala. Kappa and Fish Curry is kind of like the meat and potatoes here in U.S. Kappa (Yucca) is cooked and mashed and is eaten with red fish curry. This unique combination is an acquired taste of all Keralites.

Ingredients for Mashed Kappa
Fresh Yucca root or frozen - 2 pounds cleaned and cut into chunks
Cumin seeds - 1 teaspoon
Garlic - 4 cloves
Turmeric - 1/2 teaspoon
Green chilly - 4 - 6
Fresh grated coconut - 1 cup
Mustard seeds - 1 teaspoon
Curry leaves 2 sprigs
Red whole chilly broken into pieces - 4
Salt to taste
Oil - 3 tablespoons

Steps for Kappa
1. Boil water in large vessel. Add the cleaned chopped Kappa chunks to it. Let it boil for about 5 - 10 minutes till the Kappa is almost cooked. Drain out the water and keep aside.

2. Coarsely grind the coconut with garlic, cumin seeds, turmeric and green chillies.

3. Add the ground coconut paste to the tapioca along with 1 cup water and mix well and bring to boil. Cook till the Kappa is cooked well. Turn off  heat and mash the Kappa with the spoon.

4. Heat the oil in a pan to garnish the Kappa. When the oil is hot add the mustard seeds when the mustard seeds splutter add the red chilly pieces and Curry leaves to the oil. Turn off the heat and add this to the prepared kappa.

Ingredients for Red Fish Curry
Salmon fillet 2 pounds
Red Onions - 1/2 thin sliced
Ginger 2 inch - thin sliced
Green chilly - 6  - 8 cut length wise
Curry leaves - 2 sprigs
Turmeric - 1/2 teaspoon
Red Chilly powder - 3 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoons
Kerala Tamarind(Kodampulli ) 4  thin slices
Oil - 4 tablespoons
Salt to taste

Steps for Fish curry
1. Clean and cut the fish to pieces and keep aside.

2. Heat oil in a pan. when the oil is hot add the mustard seeds. When it splutters add the fenugreek seeds and saute well. Add the sliced onions, ginger, green chilly and curry leaves to this and saute few minutes. When the onions are soft add the chilly powder and turmeric and saute well.

3. Add the Kerala tamarind, water( about a cup) and salt to this and mix well. Bring this to a boil and then add the fish pieces gently to this. Bring it back to  boil and then simmer and cook till the fish is cooked about 10 - 15 minutes.

Serve hot with mashed Kappa.