Angamaly Fish Curry

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Ingredients :
 Fish             -        1 Kg. cut in small to medium cubes
Raw Mango -         1 (medium sized, peeled  & sliced)
Onion           -         1 (medium sized, finely sliced)
Shallots        -         20 no.(finely sliced)
Green Chillies -      4-5 (sliced)
Garlic              -     4 cloves (crushed)
Ginger             -     1" piece, (sliced)
Turmeric Powder -  ½ tsp.
Coriander Powder : 3 Tbsp.
Red Chilli Powder : 1½ Tbsp.
Salt to taste
Vinegar    -     3 Tbsp.
Coconut Oil -  3 Tbsp.
Curry Leaves - 2 sprigs
Semi Thick Coconut milk – 2nd extract - 1 cup
Thick Coconut milk -1st extract     -          ½ cup

For Tempering :
Fenugreek Seeds    -  ¼ tsp.
Shallots/Cherriya ulli         -   8 (finely chopped)
Dried Red Chillies -   4
Red Chilli Powder   -  ½ tsp.
Fenugreek  powder(ulluva podi) - a pinch
Curry Leaves - 1 sprig
Salt to taste

Method:
1. In a pan (heavy bottomed/manchatti), add the sliced onion, small onion, crushed garlic, chopped green chillies, sliced ginger, turmeric powder, coriander powder, red chilli powder & required amount of salt & crush them with your fingers.
2. Add the curry leaves, vinegar, coconut oil into it and combine well.
3. Now pour the semi thick coconut milk & half of the thick coconut milk so that it just covers the ingredients.Add  little if required.
4.Keep the vessel on high flame & bring it to  boil. Once it starts boiling add the sliced raw mango  and cook until the mango pieces are almost done(cooked). Check the gravy for salt.
5. Reduce the flame to medium, slide in the fish pieces; check and adjust the salt & swirl the pan so that all the fish pieces are  immersed in the gravy.
6. Bring the gravy to a boil then Cover and cook  for  about 15 mins or till the fish is cooked. By now the mango pieces would  be done too.
7. Lower the flame to low & pour the remaining half of the thick coconut milk & cook for another minute or two. Swirl/shake the vessel(DO NOT use a spoon as the fish might crumble) so that everything is combined well. Remove from flame & set aside.
8. for the tempering.. In a frying pan, heat coconut oil, splutter fenugreek seeds, sliced  shallot, dried red chillies, curry leaves & fenugreek  powder and red chilli powder, saute till it turns to light brown in colour and  pour it on the  curry .
9. Goes well with rice,  Appam or any other Indian bread.

Notes :
* I used King Fish/nei meen , Pomfret/ avoli or any other  thick fleshed fish can be used.
* I used Fresh coconut milk . You can use coconut milk powder or the canned one too, but fresh coconut milk does make a huge difference .
Recipe Source: Taste of Kerala

Fish Mappas

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Ingredients:
Fish (i used hammour fillet)    -      500g.
Turmeric powder                     -        ½ tsp.
Chili powder                            -       1 tsp.
Pepper powder                         -       ½ tsp.
Onion, big, finely sliced          -         1
Ginger garlic paste                   -       1 ½ Tbsp.
Green chili                                -      4
Tomato, sliced                          -       1
Cardamom                                -       3
Cloves                                       -      3
Cinnamon                                 -       1 inch
Pepper powder                          -       1 tsp.
Thin coconut milk                     -      1 cup
Thick coconut milk                   -      ½ cup
Curry leaves                              -      few sprigs
Coconut oil  as required                        
Salt as required

Method:

1. Marinate the cleaned fish pieces with ½ tsp. turmeric powder, 1 tsp. chili powder, ½ tsp.pepper powder and salt for 10 to 15 minutes. Shallow fry the marinated fish pieces until it is half cooked & set aside.
2. In a pan(i used a manchatti) heat oil & add 3 cardamom, i inch piece of cinnamon & 3 cloves, after few seconds add 1 ½ Tbsp. ginger garlic paste, sliced onion & 4 green chili & saute till the onion becomes light brown in color.
3. Add the tomato and pepper powder and cook until the tomatoes become a bit soft. Now add 1 cup of  thin coconut milk and salt, stir and when it boils add the fried fish pieces. Cover and cook om  medium low flame for 10 minutes.
4. Now add the thick coconut milk to the curry & cook for another 5 minutes on low flame. Remove from flame, garnish with curry leaves(lightly crush with your fingers b4 adding them) & serve.

Baked Fish With Lemon and Pepper

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Ingredients:
Fish fillet                          -              500g.
Turmeric powder              -              ½ tsp.
Cumin powder                  -              ½ tsp. 
Garlic, crushed                 -               1 clove
Oil                                     -              2 tsp.

Lemon juice                      -               ½ Tbsp.
Salt & pepper to taste

Method:

1. Clean & toss  the fish in turmeric powder, cumin powder , crushed garlic, salt and black pepper and cover and marinate in the refrigerator for an hour.
2. Preheat the oven to 400° F.
3. Cover a baking sheet with aluminium foil & place the marinated fish in a single layer. Pour the marinade on top of the fish and drizzle the oil over it.
4. Bake for 25 to 30 minutes until cooked.(fish will be firm to touch)
5. Drizzle the lemon juice over the fish and serve.

Fish Molee (Fish in coconut milk gravy)

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           My mom makes meen molee occasionally,I made a small change in the recipe(I marinated the fish before using(from Kothiyavannu)). This dish goes well with appam, this is the first time I am making this dish as I got the green signal to give fish for my baby daughter. The doctor advised to give a mildly spiced fish gravy to begin with and she suggested fish molee.

Ingredients: 
King Fish(any firm fleshed fish), washed, cleaned & cubed  - ½ kg.
Turmeric powder                               -         1 tsp.
Lemon juice                                      -         of half a lemon
Salt         
Onion, sliced finely                          -        2
Tomato, sliced                                  -        1
Ginger garlic paste                           -         1 Tbsp.
Black pepper powder                       -         ½ tsp.
Thin Coconut Milk                          -          1 Cup
Thick Coconut Milk                        -           1 cup
Mustard seeds                                  -           ½ tsp.
Curry Leaves                                   -           few sprigs
Green chilly, slit lengthwise            -           4
Oil (pref., coconut oil)                     -           3 Tbsp.
Salt according to taste

Method:

1. Marinate the fish in turmeric powder, lemon juice and salt for about half an hour.
2. Heat oil in a pan and fry the marinated fish for a 3 or 4 minutes on each side and set aside.
3. Heat oil in a thick bottomed pan and splutter the mustard seeds, add the sliced onion, green chillies, curry leaves and saute until the onions becomes soft. Add the ginger garlic paste and pepper powder and saute for a 2 or 3 minutes. 
4. Add the tomatoes and saute for a minute or two.
5. Lower the flame and add the thin coconut milk and salt & combine well.
6. Carefully add the fried fish to the gravy. Cover & simmer until the fish is completely done.
7. Add the thick coconut milk and swirl the pan, simmer for 2 or 3 minutes.
8. Remove from flame and serve with palappam or vellayappam.

Kerala Fish Curry

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Ingredients:

Black Pomfret (or any fish of ur choice) -  1 kg 
Shallots                                                    -   6  
ginger garlic paste                                    -  1 tbsp. 
fenugreek seeds                                        -   ½ tsp. 
curry leaves                                              -   1 sprigs 
chilli powder                                            -  1 tbsp. 
turmeric powder                                       -  ½ tsp. 
fenugreek powder                                     -  1 tsp. 
Gambooge/kodampuli     - 2 pieces of  soaked in 1/2 cup water for 5 to 10 mins
coconut oil or any kind of oil            - 1 to 2 tbsp. 
1/2 cup of water for gravy
Salt as required                                                                       

Method:

1. Clean the fish thoroughly using salt and vinegar and drain it.
2. Prepare a paste using chilli, turmeric, fenugreek powder and water.
3. Heat oil in a manchatti or a deep pan and when its hot add the fenugreek seeds and when the colour changes add the shallots, ginger garlic paste and curry leaves and saute for 1 to 2 mins. until the shallots is near transparent.
4. Add the prepared paste of powders to the manchatti (or deep pan)and saute till it changes colour to a maroon or till there is no raw smell.
5. Add the soaked kodampuli(Gambooge) along with the water and add the remaining water according to the desired gravy consistency and salt and allow it to boil.
6. Add the fish and swirl the pan lightly. Close and let it cook on low flame until the fish is done.
7. Check the taste, if its too tangy remove one kodampulli(Gambooge). The fish curry taste better the next day.

Allepey Fish Curry

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Ingredients:
Fish(any kind)  - 500 gm.(cut in bite size pieces)
Raw Mango - 400 gm.(cut in small pieces)
Coconut Oil - 2 tbsp.
Shallots - 50 gm.(sliced finely)
Ginger - 3 inch piece(finely sliced)
Curry Leaves - 2 sprigs
Green Chilli - 4 nos(slit lengthwise)
Turmeric Powder - ¼ tsp.
Chilli Powder - 1½ tbsp.
Coconut Milk - 300 ml
Water just enough to cover  all the pieces
Salt  to taste

Method:

1. Heat Oil in a  pan. Saute shallots, ginger, curry leaves(a sprig) and green chillies until shallots are slightly brown in color.
2. Add the mangoes and cook for  5 minutes on medium heat.Add Turmeric, Chilli Powder and Salt cook for another 2-3 mins.
3. Add Water and allow it to boil. Remove from flame.
4. Take an Earthen pot(preferably) or a deep pan, spread Curry Leaves and arrange the fish pieces on it. Pour the prepared gravy over this, cover and bring to boil. 
5. Once boiled, reduce the flame to medium and cook for a another 20 mins(Swirl the earthen pot in between).
6. Remove from flame and add the Coconut Milk slowly(Take care as the coconut milk might curdle, do not close until cool)
7. Serve with rice, chapathi or appams.

Karimeen(Pearlspot) Polichathu

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           This is not the traditional way to make Karimeen Polichathu.
In this recipe the fish and the masala is cooked in water minus the banana leaf. I wouldn't call it a fish curry though, none the less the flavour is good.

Ingredients:

500g.           -   Karimeen(White Pomfret/ Avoli can also be used)   
2 tbsp.         -   Red Chilli Powder
15 No's        -   Shallots       
1 cup           -   water
2 Sprig's       -   Curry Leaves
1 Tbsp.        -    Coconut Oil 
Salt as required

For Grinding:

 5 no's.         -    Green chilli
20 no's.        -    Shallots (Onions can also be used)
2 Sprig's       -    Curry leaves
      

 Method:

1. Clean the Fish and make slits on both sides of the fish.
2. Very lightly grind the chilli powder and the shallots and incorporate the salt in it.
3. Rub this mixture on the outside and inside of the fish.
4. Take a flat clay pot and place the curry leaves in it, over this place the prepared fish and pour water over it. Cook this over low flame.
5. When it is half done, flip the fish over.
6. Spread the grounded mixture of green chilli and shallots over the flipped over fish and pour very little water in to it. Allow to boil.
7. After 2 mins. and when you have the desired amount of gravy pour the coconut oil and remove from flame. And it's ready to serve.

     Recipe source: Vanitha magazine

Unakka Meen Curry / Dry Fish Curry

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Ingredients:
100g dry fish
1 medium raw banana  (peel and cut lengthwise as in aviyal)
5 shallots
3 green chillies split lengthwise 
1 tsp. ginger sliced
1/4 tsp. turmeric powder
1 tbsp. chilli powder
2 kudam puli / gambooge  tear to small pieces( soaked in warm water for 5 to 10 mins.)
1 1/2 cups grated coconut
1/4 tsp. turmeric powder
1 sprig curry leaves
Salt according to taste

 For Seasoning:
1 -2 tbsp. coconut oil
1/2 tsp. mustard seeds
1 dry red chilli
4 shallots sliced


Method:

• Soak the raw banana pieces in turmeric (2 pinches) water for 10 mins before rinsing and draining.
•  Soak the dry fish in water for 20 mins. Clean and cut into pieces.
• Grind the coconut, shallots, turmeric, chilli powder and little water to fine paste.
• In a clay pot/ meen chatti combine the dry fish along with raw banana,  ginger,  green chilli, turmeric powder, kudam puli , curry leaves, salt to taste and 2 cups of water. 
• Cook covered till 3/4 done on medium flame. 
• On low flame add the coconut paste, mix well (take care not to break the fish or the banana).
• If gravy is too thick add little hot water. Cover and cook till fish is cooked( 7 to 8 min). Take off flame.
• For the seasoning splutter mustard seeds in hot oil and add the sliced shallots and dry red chilli. When the shallots are  transparent and pour  the seasoning over the cooked fish curry and keep covered( do not stir immediately) for few minutes.
• Serve with rice.