Fish Fingers

Ingredients 

1/2 kg Fish
½ tsp Ginger garlic paste
1/4 tsp coriander powder
1/4 tsp cumin powder
3-4 curry leaves
1/2 tsp garam masala
1/2 tsp pepper powder
1 tsp red chili powder
1 lemon
Bread crumbs
Besan
Salt
Oil

Directions

In a bowl Mix fish with lime juice, salt, chilli powder, garam masala, coriander powder, cumin, chopped curry leaves and ginger garlic paste. In another Plate,mix equal amount of besan and bread crumbs.Gently press fish into flour to coat and shake off the excess and deep fry it in medium flame until they turn into golden brown in colour(2-3mins). Transfer shrimp to a paper towel-lined platter to drain and squeeze little lime juice.

Yellow fish curry

Ingredients

½ kg Fish
1 cup Grated coconut
¼ tsp Turmeric powder
2 tsp Chili powder
1 tsp Coriander powder
Small piece Ginger
5 Pearl onions
Small goose-berry sized Tamarind
4 cloves (Garlic crushed)
1/4 tsp Fenugreek powder
4 Green chilies
1 sprig Curry leaves
Coconut oil
Salt

Directions

Grind the grated coconut along with turmeric powder, chilly powder, coriander powder, and ginger to a fine paste adding enough water. Clean and Soak tamarind in warm water for 15 minutes. In a pan combine the ground coconut paste, fenugreek powder, garlic, slit green chilies, curry leaves and tamarind water .Boil this for a few minutes and then reduce and cook for 15-20 or until done. Heat oil in a Pan and sauté shallots and pour over the curry. serve with rice.

Meen Peera Pattichathu

Ingredients 

2 cup Kozhuva/Anchovies
1 cup grated coconut
A small piece ginger chopped
1 onion finely chopped (small sized)
3 Kodampuli
1 tsp Chilie powder
¼ tsp turmeric powder
2 sprig curry leaves
2 tsp coconut oil.

Directions

Soak the kodampuli in water and keep aside for 10 minutes.Combine grated coconut , chopped green chiles and ginger, chopped onion, turmeric powder , (chili powder-optional), curry leaves, oil and salt, and mix it well with your fingertips. (or just quickly run(crush) in a blender). keep it aside for 10mins.Add fish, soaked kodampuli and 1/4 cup of water. Transfer these into a chatty/pan and allow it to boil. Once it is boiled simmer it and cook for 20 minutes, or until it is done and dry.

Popcorn shrimp with Cilantro Garlic Sauce

Ingredients

20 Shrimp
1 tsp Ginger Garlic Paste
1/2 tsp Pepper Powder
1/4 tsp Chili Powder
1 Egg
2 tbsp milk
4 tbsp Corn flour
Bread Crumbs
Salt

Directions

Wash and clean the shrimp. Pat dry the shrimp with paper towel. Marinate Shrimp with GG paste, chili powder, Pepper powder and salt for 30 mins. Meanwhile Whisk egg and milk in a bowl. Mix corn flour with some water .Place bread crumbs in another bowl. Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack. Deep fry  breaded shrimp in oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.

You Can find the recipe for Cilantro Garlic Sauce Here

Kerala Fish Fry

Ingredients

4-5 Fish steaks
1tsp Chili Powder
1tsp Pepper Powder
¼ tsp Turmeric Powder
1 tsp Ginger Garlic Paste
1 tsp Lemon Juice
Few curry leaves
Salt

Directions

Mix the above ingredients into a fine thick paste. wash and pat dry the fish. Rub the marinade on fish and keep it aside for 15-30mins.Heat oil in a pan,add curry leaves and shallow fry the fish pieces on low-medium flame.

Meen Upperi(thoran)

Ingredients

1 lb Fish
1 medium sized Onion
3-4 Dried red chillies
1/4 tsp Turmeric powder -
1tbsp Ginger
1 tbsp Garlic
Curry leaves
Mustard seeds
oil
salt

Directions

Cook fish(used tilapia) in little water with kodampuli,turmeric,salt.Once fish is cooked let it cool down (remove bones and kodampuli, shred it.Now quick run all the remaining ingredients in blender(2-3times).Heat oil,add mustard seeds , the blended mixture and sauté well.Then add the fish mixture and stir. Simmer and cook, (stir in between).Add the fish stock if it is too dry.Add grated coconut and cook in low flame for 2-3mins.

NOTE:

It also works without kudampuli.I used tilapia here and you can try with

any other indian fish.

Chemeen Theeyal

Chemmeen/ Prawns theeyal is basically a Kerala dish prepared with roasted coconut gravy ,masala powders and tamarind sauce. It is a good accompaniment with rice.

Ingredients

2 cup Prawns
1/2cup Pearl Onion(slit onto 4)
1/4 cup Coconut slices
5 Green chillies(slit)
1 Drumstick (optional)
1 medium sized Tomato(cubed)(optional)
1-1.5 cup Grated coconut
1/4 tsp Turmeric powder
1.5 tbsp Coriander powder
1tsp Chilly powder (or Dried red chillies -5)
2 sprigs Curry leaves
Tamarind (Gooseberry sized ball)
Coconut oil

Directions

Cook prawns by adding little water turmeric powder and salt.Soak tamarind in warm water.Heat a pan and dry roast the grated coconut until they turn reddish brown.Switch it to low flame and add   chilli powder, coriander powder, turmeric powder ,sauté for  1-2mins and grind to a fine paste.Heat oil in a pan (manchatti). Add  onion, coconut slices green chillies and saute until oil starts appearing on top.  Now add the ground coconut paste, tamrind water, green chillie stomato and drumsticks. Sauté for few more minute. Mix well and add little water. Bring to a boil and add the prawns, curry leaves. Cover with a lid and cook until gravy is semi-thick.Note:If you are using Dried red chillies saute it along with coconut.