Dried fish with coconut & Drumstick curry -(ഉണക്കമീൻ മുരിങ്ങക്കായ തേങ്ങാ അരച്ച കറി )

Ingredients:

Unakkameen (dry fish)   - 10 pieces

Muringakkaya (Drumstick)  - 6 or 10 pieces

Shallots  - 5 pieces

Onion - 1 large

Green chilly  -4nos

Garlic  - 2 pods

Ginger  -1 small piece(1/4 inch)

Coconut grated– 1 cup full

Kudampuli  -2 pieces

Chilly powder -1tsp

Corriander powder  - ½ tsp

Turmeric powder  - ½ tsp

Curry leaves-2 sprig

Coconut oil -1tsbsp

Mustard seeds-1

Preparation:

For grinding: Coconut,chilly pdr,coriander pdr,turmeric pdr,shallots

Method:

Splutter mustard seeds with ½ tbsp oil and curry leaves. Add sliced onion in to it and sauté well then add drumstick pieces ,sliced green chillies, garlic and garlic sauté it for a while then add dry fish ,kudampuli and water cook it after close it with a lid. After ¾ cook add grinded coconut paste to it again cook it well. Pour remain coconut oil and curry laves over the curry close it for a minute then stir it .Serve with hot rice…

Really yummy dish…try it…..

King fish curry (നെന്മീൻ കറി )

Ingradients



King fish(nanmeen / aykkura/ നെന്മീൻ) - 300 gm cut into small square pieces

Shallots( ചുവന്നുള്ളി ) - 8-10 pieces

Garlic ( വെളുത്തുള്ളി ) - 4-5 pods

Ginger (ഇഞ്ചി ) - 1 big piece(1 inch)

Curry leaf ( കറി വേപ്പ് ഇല )

Mustard seed (കടുക് )- 1 tea spoon

Fenugreek seed (ഉലുവ ) - 1 tea spoon

Kudampuli (കുടംപുളി ) - 2 pieces (http://en.wikipedia.org/wiki/Gambooge)

Coconut oil (വെളിച്ചെണ്ണ )- 1 table spoon

Chilli powder ( മുളക് പൊടി ) - 2 tea spoon

Corriandor powder ( മല്ലിപ്പൊടി )- 1/2 tea spoon

Turmeric powder (മഞ്ഞൾപ്പൊടി )- 1/4 tea spoon

Shallots, ginger, garlic & curry leaves



King fish cut into square pieces



Kudampuli

Preparation



Heat oil in a pan , splutter mustard seed & fenugreek seed. Add curry leaf and fry it. Add chopped ginger to it saute well until it become brown. Add chopped garlic to it and saute well until brown, then add chopped garlic and saute well.Lower flame and add red chilli powder, corriandor powder and turmeric powder and mix well. Add one cup hot water to it to make it a thick paste and allow the mixture to get boiled. Add 4 or 5 cup of hot water and allow it to boil.Keep this curry sauce aside .

Then keep fish pieces carefully in an order inside a meen chutty ( clay pan) or deep pan and add early prepared curry sauce to it. Add kudampuli and curry leaf too. Boil this pan for 10minutes with closed lid until the fish cooked well and become hard.

Switch off flame and keep it more time without distubing for 3 or 4 hours to get meencurry its traditional taste.

To get the actual taste of meen curry, use it on the next day after it prepared. Best to eat with kappa (tapiocca) or rice.

Spinach with coconut - ചീര തോരൻ

Fresh spinach

Ingredients

Cheera ( Spinach red) - 1bunch

Shallots ( Small onion) - 5 Nos:

Garlic- 2 pods

Green Chilli- 3 Nos

Turmeric powder- 1/2 tea spoon

Grated coconut-1 cup

Mustard seeds- 1 tea spoon

Coconut oil or Sunflower oil- 1 table spoon

Curry leaf- 6-7 leaf

Preparation

Grind green chilly, shallot & garlic in a dry mixer without adding water. Add grated coconut , turmeric powder & salt to it and grind together ( Just to get it crushed. Dont grind more). Mix sliced spinach and the grinded mixture and keep it aside.

Heat oil in a pan, Splutter mustard seeds, add curry leaf to it and fry. Add spinach to it, mix well and cook it in low flame with closed lid for 5 min.

After 5 minutes saute the mix until it get little dried and cooked.

Cheera thoran is now ready to serve.