Indian Cookery

Ingredients:- Fish - 1 kg Shallots - 10 nos Garlic thinly sliced 1 tsp Ginger thinly sliced 1tsp Green chilly - 3 Red chilly powder - 2.5 tsp Coriander powder - 1 tsp Turmeric Powder - 1/4 tsp Fenugreek Powder - 1/2 tsp Tamarind(Kudampuli) - 4 medium pieces Salt to taste oil Mustard Curry leaves 1. Clean and cut the fish into medium size pieces 2. In a small bowl mix all the powders with water to make a paste 3. Soak Kudampuli and keep it aside 4. Heat oil in a pan and add mustard seed 5. When the mustard seeds start to splutter add shallots,green chillies,ginger ,garlic and curry leaves.Saute it till they are soft 6. Add the prepared paste to the pan and fry on a low heat 7. Add the soaked Kudampuli and water .Bring it to boil 8.Add the Fish pieces and cook on a medium heat till the fish is cooked and gravy is thick 9.Before removing from the heat, add 1 tsp of oil to the curry Deli...

  Karimeen – 1/2 kg, cleaned Turmeric powder – 1/4 – 1/2 tsp Chili powder – 1/2 – 1 tsp Pepper powder – 1/2tsp Vinegar – 1 tsp Salt Onion – 1, big Ginger & garlic – 1 tbsp each, finely sliced Green chili – 4-5 Tomato – 1, big Cardamom – 2 Cloves – 2 Cinnamon – a small piece Pepper powder – 1 tsp Cashew paste – 1 1/2 tbsp Medium thick coconut milk – 1 cup Thick coconut milk – 1 cup Coconut oil Salt Curry leaves Marinate the cleaned fish pieces with number 2 ingredients and keep it aside for 10 minutes. Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not become brown colour. In the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chili. Saute till the onion becomes soft. Add tomato and cook till it becomes soft. Add medium thick coconut milk and salt. When it boils add the fried fish p...

Wishing Happy May Dinam to all Sakhakals!!! Lal Salaam!!!! Kappa is one of Kerala’s favorite staple foods. It is widely enjoyed across the length and breadth of God’s Own Country!!! Back at home, my Amma prepares Kappa vevichathu and even though Kappa with fish curry is the best combination people prefer in Kerala, we enjoy it with beef curry. I have enjoyed having Kappa from Manipuzha as well, a restaurant with roots in Kottayam, Madhya Thiruvithaamkoor. This recipe is followed more or less in every house in Kottayam, and wherever you go around having Kappa in Kottayam, you will find that it tastes the same. Isn’t that amazing?....!!! Ingredients for Kappa Yuka Root: 3-4 Green Chilies: 5-6 (depending on your hot taste buds) Shallots: 3-4 Shredded coconut: 4-5 table spoons Turmeric powder and mustard seeds: a pinch Salt: to taste Curry leaves: a few of them Oil: as required Preparation: First remove the skin off the Kappa and wash them well in water. Cut the...