Omelette Curry

This curry is prepared by making omelette and cooked in spices and coconut milk.It goes well with rice or roti.

Ingredients

For Making Omelette:

1. Egg – 4
2. Onion(chopped) – 1
3. Green Chilly – 3
4. Coriander leaves (chopped) – 1 tsp
5. Celery – 1 tbsp
6. Pepper powder – 1/4 tsp
7. Salt
8. Oil

For Masala Paste

1. Turmeric powder – 1/4 tsp
2. Red Chilly Powder –1 1/2 tsp
3. Coriander powder –2 tsp
4. Fennel seeds – 1/2 tsp
5. Garam Masala powder –1/2 tsp
6. Cashewnuts(make a paste) – 25 gms
7. Ginger – 1 “ piece.

For Gravy

1. Oil – 3 tbsp
2. Onion(chopped) – 2
3. Tomato (chopped) – 2
4. Green chilly – 3
5. Vinegar – 1/2 tsp
6. Coriander leaves
7. salt
8. Coconut milk(thick) – 1/2 cup
9. Coconut Milk (Thin) – 2 cups

Preparation

1. Make a paste of fennel  seeds,coriander powder,red chilly powder,turmeric powder,garam masala,and ginger.
2. In a bowl, add onion,green chilly,pepper pwoder,salt,coriander leaves,celery  and eggs.beat well and make omelettes.cut omelette lengthwise.
3. Heat oil in a  pan.Saute chopped onions,tomatoes,green chilly  and once it is done,add masala paste to it.
4. once the raw smell goes,add thin coconut milk to it and stir well. let it boil.Add cashewnut paste mixed with thick coconut milk  to it.Add it to the masala.
5. Finally add omelette pieces to it and mix well.let it cook for 1-2 minutes. Remove from fire.
6. Garnish with coriander leaves.serve with Rice or Roti.

Mutton Perattu

Ingredients

1. Mutton – 1/2 kg
2. Turmeric powder-1/2 tsp
3. Red chilly powder –3 tsp
4. Cloves-4
5. Cinnamon stick – 1/2” piece
6. Star anise –1
7. Cardamom pods–7
8. Fennel seeds/Perumjeerakam – 1 1/2 tsp
9. Pepper corns – 1 tsp
10. Shallots – 1 cup
11. Ginger paste – 1 tsp
12. Garlic paste – 2tsp
13. Poppy seeds/Kuskus – 1 tsp
14. Tomato (chopped) –1
15. Curry leaves – 3 sprigs
16. Vinegar – 1 tsp
17. Salt
18. Oil

Preparation

1. Heat a pan on medium flame. Dry roast ingredients numbered 2 to 9 till raw smell goes.don’t let it burn.Keep aside.
2. Heat oil in a  pan.sauté shallots till light brown.
3. For the masala paste, take  2 shallots(sauteed) from the pan and grind along with the dry roasted mix , ginger-garlic paste,poppy seeds(soak in water for sometime and drain) into a fine paste.
4. Once the shallots are light brown,add chopped tomato,curry leaves and saute well.Add the masala paste to it and mix well.
5. Transfer the above masala mix into a pressure cooker.Add mutton pieces,required amount of water ,salt to it and mix well.
6. Add vinegar to it.cover and cook  for 3 –4 whistles till mutton is cooked well.
7. Heat another pan and transfer  the cooked mutton to it.Add curry leaves to it.Roast till all water is absorbed and dry.
8. Mutton Perattu is ready to serve.

MEEN VEVICHATHU FISH CURRY, TRIVANDRUM STYLE

This fish curry is one of the most sought after items at my house in Kerala. I missed making it for such a long time and the reason: my husband wants “charu” (gravy) for everything, so I sticked to the fish curry recipes with coconut milk.

Here goes the recipe for “edivettu meencurry”

INGREDIENTS

• Fish – ½ kg, cut into medium size pieces
• Mustard seeds – 1 tsp
• Fenugreek (uluva) – ¼ tsp
• Ginger & garlic – 1½ tbsp, crushed into a fine paste
• Small onion – 6-8
• Kashmiri chili powder – 1½ – 2 tbsp
• Coriander powder – 1½ – 2 tbsp
• Turmeric powder – ½ tsp
• Cocum/kudampuli – 2,3 pieces
• Curry leaves
• Salt
• Coconut oil

INSTRUCTIONS

1. Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste, salt & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)

KERALA STYLE FISH FRY (MEEN VARUTHATHU) RECIPE

INGREDIENTS

• King fish steaks - 4-5 of medium size

• Ginger & garlic paste - 1- 1½tsp each

• Kashmiri chilly powder - 1 - 1½ tsp

• Turmeric powder - ¼ tsp

• Whole pepper - ¼- 1/2 tsp

• Lime juice - 1-2 tsp

• Salt

• Coconut oil

INSTRUCTIONS

1. Apply little salt and lime juice on the fish pieces and wash it with water. Drain the water. Grind together ingredients listed from ginger- garlic to salt into a fine paste adding a little water. Make gashes in the fish pieces and marinate the pieces with the ground paste. Keep the marinated fish for half an hour. Heat oil in a pan and shallow fry the fish pieces.Serve with onion rings and a slice of lime.

NOTES
Please adjust the qty of spices to suit your taste. The ground paste should not be watery (1/2 - 1 tsp of water is enough while grinding the masala). I usually fry the fish pieces on low-medium flame. Also you can add some fresh curry leaves while frying the fish pieces. You can use the same masala for any kind of fish.
King fish steaks – 4-5 of medium sizeGinger & garlic paste – 1- 1 1/2tsp eachKashmiri chilly powder – 1 – 1 1/2 tspTurmeric powder – 1/4 tspWhole pepper – 1/4- 1/2 tspLime juice – 1-2 tspSalt

1. Coconut oil
2. Apply little salt and lime juice on the fish pieces and wash it with water. Drain the water. Grind together number 2 ingredients into a fine paste adding a little water. Make gashes in the fish pieces and marinate the pieces with the ground paste. Keep the marinated fish for half an hour. Heat oil in a pan and shallow fry the fish pieces.Serve with onion rings and a slice of lime.

Notes: Please adjust the qty of spices to suit your taste. The ground paste should not be watery (1/2 – 1 tsp of water is enough while grinding the masala). I usually fry the fish pieces on low-medium flame. Also you can add some fresh curry leaves while frying the fish pieces. You can use the same masala for any kind of fish.

KERALA FISH CURRY WITH COCONUT MILK

INGREDIENTS

• King fish (nemeen) - ½ kg
• Onion - 1 small, sliced
• Small onion / shallots - 8-10, sliced
• Crushed ginger & garlic - 1 tbsp, each
• Green Chilly - 2-3, slit lengthwise
• Chilli powder - 1 tbsp
• Coriander powder - 1 tbspn
• Turmeric powder - ½ tspn
• Fenugreek powder (uluva podi) - ½ tspn
• Cocum ( kudampuli ) - 2 - 4pieces (refer notes)
• Medium thick coconut milk - 2 cups
• Thick coconut Milk - 1 cup
• Coconut oil
• Salt
• Curry leaves

INSTRUCTIONS

1. Heat oil in a manchatti (claypot) or a deep pan. Add crushed ginger & garlic & saute. Add small onion, onion, green chilli and stir. When the onion starts to brown add the masala powders. Cook this on low flame for 2-3 mins or till oil starts appearing.
2. Add cocum and salt. Add medium thick coconut milk and bring it to a boil. Reduce flame to the lowest and add cleaned fish pieces. Cook till the fish pieces are done, it will take around 20 - 25 mins on low flame. Add thick coconut milk and rotate the pan. Cook on low flame for 5-7 mins. Remove from fire.
3. The curry should be rested for sometime to help the flavours settle. It is ideal to make it one day in advance. It keeps well in the fridge for 2-3 days.

NOTES

If the cocoum is too dry, soak it in 2 tbspn hot water for 10- 15 mins and add it to the masala along with the water. The qty of cocoum depends on how strong it is. You can start with adding 2 pieces and add more later on if required. Also, after making the curry, if you feel the taste of cocoum is too strong, remove a few pieces from the curry.

The curry tends to thicken as it rests, so adjust the qty of gravy accordingly. The cooking time of fish varies depending on the type and size of fish used.

We didnt do any tempering for this, but if you prefer you can crackle some mustard and add it to the curry. You can use any fleshy fish to make this curry.