Sura Meen Kuzhambu / Sravu Varutharacha Curry / Shark Fish Curry

Shark fish curry is familiar for the Keralites and Tamilians. Surameen Kuzhambu basically belongs to the Chettiar cuisine, made using paal sura or the young and tender sharks. Sravu Curry is not common in central Kerala, though, a much loved thick brown coloured curry made to perfection!

insisted Amma to go for a fish dish everyday this time in Kottayam, the reason being I never get to have these favourites of mine back home. She made the fish and coconut curry, red fishcurry, fried fish and the small fish varieties with coconut. She makes the best ones or at least, we children approve so.

I had been mentioning about shark fish and the curry she makes, which I wished to make a note and Bingo, she finds the young sharks in the shop right beside our home.This is a curry I crave and amma says I would have some extra meal with this side dish when I was a kid.

Now, before hitting the publish button, I did a bit of research to which cuisine the curry belongs and was excited to see the curry amma prepares is a lovely combination of both. The ingredients, method and the look of the final curry in both the cuisines is the  same; dark and thick!

Sura Meen Kuzhambu / Sravu Varutharacha Curry /  Shark Fish Curry
Serves a family of 6-8 members
Total time needed- 80 minutes

Ingredients:

2 lbsPaal Sura meen / Baby shark fish - cleaned, deskinned and sliced

To roast and grind
Set-1

3 tbsps Coriander powder
1 tsp Sombhu / Perunjeerakam / Fennel seeds ( This is an imp ing. Do not omit pls)
2 tsps Red Chilly powder
1/2 tsp Jeerakam / Cumin seeds
1 tsp Milagu/ Kurumulaku / Black pepper corns
1/2 tsp Manjal Thool /Manjal podi / Turmeric powder

Set-2
1/2 cup  freshly grated coconut
A sprig of Curry leaves
10 numbers Shallots
6-7 Garlic cloves, small variety ( if large, 3-4 will fair)

 Extract from lime sized ball (Tamil recipe) of Tamarind ( I used this) OR *4-5 pieces of Kokum / 'Kudampuli' (Kerala recipe)

For Seasoning:

3 tbsp Nallennai / Nallenna / Sesame seed oil
1 tsp Mustard Seeds
1 tsp Venthayam / Uluva ?Fenugreek seeds
8 numbers shallots, sliced lengthwise
3 green chillies, slit lengthwise until 3/4th
A sprig of Curry leaves

Method:



Dry roast coriander powder till it turns into a deeper brown hue for about 4-6 minutes in low-medium flame. Note the colour. This is very important for the right flavour of the final curry.




Add the fennel seeds and chilly powder and turn off heat.
Add jeera seeds, pepper corn and turmeric powder and mix well. The heat in the pan will be enough to heat them up. Transfer this to your large mixie jar. We need to grind it later.

Roast coconut gratings and Curry leaves for a few minutes. Add whole shallots and garlic cloves and roast continuously for a few more minutes until the coconut is browned.
Transfer this to the mixie with the earlier roasted powders and spices.
Grind the whole mix into a fine paste adding enough water.
Prepare the tamarind extract.Mix it with the ground paste and keep aside.

 *If you use Kokum or 'Kodampuli', rinse and soak them in a cup of warm water for 10-15 minutes. You need not extract the pulp. Keep aside.





Slice the onions. Slit chillies until 3/4th, lengthwise. Do not separate them.
Heat oil in a wide kadai or the one in which we roasted the ingredients earlier or a seasoned earthern pot. Splutter mustard seeds and brown the fenugreek seeds. Sauté sliced shallots until light brown followed by the green chillies and curry leaves.
Pour the ground mix carefully over the seasoning. (If you use Kokum, add at this point).
 Add a cup of water to dilute and add salt. Simmer the curry and slide in the fish pieces, gently. Continue to simmer until the pieces are cooked soft for 8-10 minutes, in medium flame keeping the kadai closed. Check salt and fish pieces whether cooked. Young sharks are tender and cook soon. If not, simmer in low fire until the oil separates!

Serve hot with steamed rice and chips or 'Pappadam'. The curry turns thicker, darker and tastier, the next day!

Note:

 Traditionally, we should use whole coriander seeds and red chillies for roasting in Set-1.I have used the powders instead. This doesn't alter theauthentic taste if roasted rightly. This is easier to grind as well, than the whole seeds.
Amma used a 'Manchatti' or an earthern pan in the very final part. The curry was kept closed in it and was reserved for the next day. :).

Read More »

Tweet

Nadan Konju Curry / Kerala Style Prawns Curry

Yes, I am in Kottayam and my mom's sis who lives in the near by town walks in one noon with lovely looking king prawns. They are large, fresh with deep blue and long legs! Amma is done with the lunch and is occupied with other things and I decide to cook the konju in a coconut based naadan style. Marias menu is one of my favourites when it comes to authentic kerala dishes and I decided to follow one of her recipes. She made the same with crab and had mentioned it suited for prawns too.
If you love the touch of roasted coconut and the addition of coconut milk melded with the flavours of tomatoes and onions, this is certainly your pick!

Here we go..


Warning- This post contains pictures of raw fish. Please do not scroll further down or click 'read more' if intolerant.

Read More »

Tweet

Fish Molly ~ a cooking demo at Green Woods, Thekkadi

L
astweek we had a two day break in Thekkady and the cute little resort we opted to stay was a new property named Green Woods. We were, quite relaxed with our stay, enjoying the extensive shirodhara, swimming in the pool, going happy with the food and most importantly strolling in the woods mesmerized by the faint aroma in the air.This is so special about the place, the aroma of the woods soaked in rain and let me tell you this made me feel home, absolutely!

...or did I miss home and happen to d.r.a.g the family to such a destination  for the short holiday? ;)

Read More »

Tweet

Meen Peera / Fish with Shredded Coconut

Meen Peera is a popular dish belonging to the Christian households of Central Kerala. As any fish dish, I have grown up savouring meen peera right from my childhood days and still one among the favourites!

Traditionally meen peera is made with Netholi or anchovies but any small fish should serve fine too.
The combined flavour of cooked fish with the coarse coconut in which the juices of chilles, 'kudampuli', coconut oil and curry leaves all melded in becomes irrestitible to any fish lover in the state!

Ingredients:

Fish-(anchovies is used here) - 1/2 kg , cleaned
Kudampuli (kokum) - 3 to 4 pieces
Coconut oil - 2 tbsp
Curry leaves - 2 sprigs
Salt to taste

To Grind Coarsely

 Freshly grated coconut - 1 to 1 1/2 cups
Turmeric powder - 1/2 tsp

Green chillies - 7 or 8 numbers
Small onions - 6-7, sliced
Ginger - 1" piece,  sliced
Garlic - 10 small cloves, sliced

                                                                   Kudampuli / kokum
                                                                   

Method:

Wash the kudampuli and soak in 1/2 cup of  warm water for 10-15 minutes.
Pulse the green chillies, small onions, ginger and garlic for not more than 3-5 sec, followed by the coconut and turmeric powder added in. Let the whole mixture be coarse and dry. No water is added during grinding.

Transfer ground paste to a flat earthern vessel / meen chatti or a thick-bottomed utensil. To this, mix in the kudampuli (and the water in which it was soaked) along with fish and the curry leaves and salt. Drizzle 1 tbsp of coconut oil to avoid the curry sticking to the bottom. Cook on medium heat for about 10-15 minutes until the fish is cooked. Drizzle the rest of the coconut oil or the remaining 1 tbsp over the curry. Serve hot with steamed rice.

Read More »

Tweet

Ayala Varuthathu / Fried Mackerel

"Ayala varuthathundu karimeen porichathundu.
Kodampuli ittuvecha nalla chemmeen curryumundu..."



While humming along I do admit my space being a predominantly vegetarian one. Still, at times I can't help sneaking  posting a few which top my list of favourites.'Ayala' or the Indian mackerel is my most favorite one while fried, the Kerala way!This again, was made back in Kottayam and here goes the recipe..


Ingredients:

Ayala / Indian Mackerel -5 nos  weighed  3/4 kg
Red Chilly Powder-2 tbsp- more or less as you prefer
Ginger -1” piece
Garlic- 4 large cloves
Small onions- 5 medium
Dhania /coriander powder- 1 tsp (optional)
Turmeric powder -3/4 tsp
Pepper powder -1 tsp
Curry leaves - A small sprig
Salt - to taste
Oil - 3/4 cup - for shallow frying (if 1/2 kg of fish is used, use 1/2 cup of oil)

Method:

Clean the fish,wash and make slits on both the sides. Keep aside.

Grind ginger, garlic, small onions, red chilly powder, pepper powder,  turmeric powder and salt with just enough water to a smooth paste. Pulse the curry leaves last.This is the marinade which is applied on the slices(let the pieces be not wet after cleaning).Apply marinade on the fish making sure it is coated all over the surface and the slits, liberally. Arrange on a tray or a container and let it stay for at least an hour.

Heat oil in a shallow pan with high edges,Slide one at a time, carefully.Close it with a lid to avoid any spluttering out due to the moisture content on the fish and the marinade.Check after 3-5 minutes whether done, esp the under side of the pieces which is in contact with the pan.Turn over carefully so as to let the other side to get fried as well.Keep the flame medium to facilitate a balanced sort of frying and avoid the marinade seeping into the oil or the slices getting burnt on surface with uncooked insides.


While the just brown pieces are cooked and soft, a little more time makes the pieces crisper. The deepness of frying is purely according to ones own preference. A tsp of vinegar or lime-juice added to the marinade is to contribute a touch of tanginess and is optional.

Serve hot with rice and curry.

Read More »

Tweet

Fish Curry with Coconut

Here’s a simple curry any fish lover would vouch for.This very common dish was prepared during one of my recent visits to Kerala.The curry is as a result of the combined efforts of my mom who cleaned the fish, my sister who assembled the ingredients and helped me prepare the favourite and me who proceeded according to mom’s instructions.

We got ready with: (serves a family of four)

Kanambu Fish/Mullet (we used this) or any other medium sized fish cleaned and cut into chunks - 1/2 kg

Tamarind paste - 2 1/2 - 3 tbsp or fresh extract from a small lemon sized ball of tamarind.

Salt - to taste

To Grind to a smooth paste:

Freshly grated coconut - 1 cup, heaped

Chilly powder - 1 tbsp

Coriander powder/malli podi- 2 tsps

Pepper powder - 1/2 tsp

Jeera powder - 1/2 tsp

Saunf/ perunjeerakam -1/2 tsp
Turmeric powder - 1/2 tsp

Garlic - 4 cloves

Shallots/small onions - 4 (to grind) + 2 (to season)

To Season: 

Coconut oil - 2 tbsp
Mustard seeds- 1/2 tsp
Fenugreek seeds/uluva - 1/2 tsp( since I don't prefer in seasoning, I use roasted and ground seeds and stir in the above coconut paste)
Shallots- 2 (reserved from above list)- minced fine
Green chilles-2 - slit lengthwise until 3/4th (do not split/separate fully)
Curry leaves - 1 sprig

How we made it:

1. Grind coconut, chilly, coriander and pepper powders, garlic, shallots, turmeric and jeera to a smooth paste with some added water.

2. Heat oil and crackle mustard seeds. Fry fenugreek for a 2-3 seconds and caremelize minced shallots. Throw in the green chilles and curry leaves.

3. Add the ground paste, tamarind and salt. Half a cup water may be added at this stage if gravy is too thick. Simmer for 3-5 minutes.

4. Add the cleaned and cut fish pieces, close and simmer cook for 10 mins. Make sure the curry doesn't have any raw smell of the ground paste and the fish is cooked soft.

5. Serve hot with rice. The curry tastes better the next day. If you add a little extra tamarind, chilly powder and salt and make a stronger curry, it stays well outside refrigeration. I do likewise.

Read More »

Tweet

A Simple Kerala Lunch with Fish Fry.

A Simple meal a Keralite, who loves fish, would prefer.Rice with pulisseri, a couple or fried fish pieces and a pappadam to compliment.Mostly this would be his comfort food too.

Pulisseri, a yogurt based curry with ground coconut and spices prepared in a milder way contains fruits like a Kerala ripe banana, mango or pine apple or veggies like ash gourd etc.

Aethapazham /Ripe Banana Pulisseri

Ingredients:

Ripe Bananas -1
Green Chillies-2, slit lengthwise once and cut cross to make 4 pieces each
Turmeric powder -1\2 tsp
Thick sour curd-whipped -1 cup
Salt - to taste

To Grind to a fine paste:

Grated coconut -1\2 cup
Green chillies -2
Cumin seeds -1\4 tsp

To season:

Coconut Oil-1 tbsp
Mustard seeds -1/2 tsp
Fenugreek seeds/uluva-1/4 tsp
Shallots/Ulli-5-6-sliced to thin rounds
Curry leaves -1 sprig
Dry red chillies -2, each broken to 3 bits

Method:

Peel and Slice round the bananas to a thickness of 2 cms each.Cook them till just soft adding about 1 -11/2 cups of water adding the slit green chilly bits,turmeric and salt.Grind coconut,chillies and cumin to a smooth paste.Add this to the cooking banana pieces.Simmer for a few minutes.Add whipped curd next and mix along adding salt.Remove from fire when it ‘just” boils to avoid any curdling.

Heat oil in a small pan, splutter mustard seeds, lightly brown the fenugreek seeds and shallots,throw in the red chilly bits and the curry leaves.Pour over the hot curry, making sure the consistency as semi-thick.If the curry is too thick do not add water directly and boil again as it might curdle up due to the presence of curd in it; instead, boil water separately and add to the curry.

Fish Fry /Meen Varuthathu.

Fish slices-1/2 kg(the fish used here is Kanambu or Mullet)
Red Chilly Powder-2 tbsp-more or less as you prefer
Ginger-1” piece
Turmeric powder-3/4 tsp
Pepper powder-1 tsp
Curry leaves-A small sprig-(optional)
Salt-to taste
Oil-1/2 cup more or less-for deep frying

Clean the fish,wash and slice.Keep aside.
Grind ginger, red chilly powder, turmeric powder and salt altogether, with just enough water to a smooth paste.Pulse the curry leaves last.This is the marinade which is applied on the slices(let the pieces be not wet after cleaning).Apply marinade on the slices making sure it is coated all over the surface liberally.Arrange flat on a plate and let it stay for at least 30 minutes.


Heat oil in a shallow pan with high edges,Slide in the pieces,2-3 at a time, carefully.Close it with a lid to avoid any spluttering out due to the moisture content on the fish and the marinade.Check after 3-5 minutes whether done, esp the under side of the pieces which is in contact with the pan.Turn over carefully so as to let the other side to get fried as well.Keep the flame medium to facilitate a balanced sort of frying and avoid the marinade seeping into the oil or the slices getting burnt on surface and uncooked, inside.

While the just brown pieces are cooked and soft, a little more time makes the pieces crisper. The deepness of frying is purely according to ones own preference.A tsp of vinegar or lime-juice added to the marinade is to contribute a touch of tanginess and is optional.

Ayala Varuthathu or Fried Mackerel

Are you looking for Ayala Varuthathu or Fried Mackerel? Click here for the recipe!

Read More »

Tweet

Pearl spot/Karimeen Pollichathu-A Kerala Delicacy.

Location-A house in exact Kottayam, enroute Kumarakom.
Characters-Amma, Appa, Uncle, Brother, Big sis, Li'l sis.
Date and Time- 27th Jul '07-- 12.15pm.

Act-1 : Scene-1

Big Sis enters home, back from her last minute shopping, whistling an old malayalam song.Steps into the kitchen, pulled by a wonderful aroma, to find her Li'l sis a little gloomy.She seems to be little desperate with the fish getting cooked on the stove about it getting burnt outside with the inside, left a little (again)uncooked.The big sis, a lazy cook, gives some suggestions, out of her sheer experience in cooking, who is a fish lover,( with not much of experience with Non-veg cooking) falling for any kind of it, doesn't bother about the taste.Sampling some she admires her sister, a perfectionist in cooking.Together they decide to continue with their improvised tips.

Scene-2

Amma,who has helped her daughter with the marinade, enters the kitchen,after an urgent work upstairs.She too tastes a bit of it and admires her little daughter.The big sis is giving a hand to her li'l sister with the cooking part,simutaneously digging and fishing(the fish,of course)out the beauty, attempting to photograph the best one.The li'l sis stares angrily at the big sis now with her clear cut words that she is more concerned about her brother, to please him, who wanted the dish to be done and got the fish that morning, with much effort, paying through his nose.

Scene-3

The big sis with her camera focuses the fish,laid on the dining table.Big sis, who had been more used to picturing veggie dishes, learns the hard fact that fish is Not photogenic.Appa and Uncle encourage her and help her out with a few tips to improve the presentation.

Scene-4

In the kitchen, the sisters finish off with the fish.Brother,who has been away to the town enters and the family gather round the table and settle down for the Lunch, with all the fun and laughter appreciating the skills of their youngest family member.

***Curtains down.***

Verdict of the Sisters-

Pollichathu, especially when it comes to fleshy Karimeen/Pearl spots, require 20-30 minutes of slow cooking for EACH.A number of 9 fish were done that noon,on a twin stove and the whole procedure, lest the time to marinate, from start to finish took 3-4 hours.Blame the delicacy.

Here is my sister's recipe, reproduced;

What I Used:

Pearl Spot/Karimeen - 4, cleaned and slit on the side.

For the paste:

Shallots - 10
Onions - 1 big
Ginger - a 2" piece
Garlic - 10 cloves
Chilly powder - 1 tbsp
Pepper powder - 2 tsp
Vinegar - 2 tsp
Curry leaves - 2 strands
Salt - to taste
Coconut oil - for frying
Tender banana leaves - to wrap the fish in while cooking

How I Made It:

1. Make a paste with all the ingredients mentioned.

2. Marinate the fish well in the paste.It may not completely stick tothe fish, but make sure that it is mostly covered.


3. Place the fish in the banana leaf and wrap gently.

4. Pour some oil in a wok.Gently place the wrapped fish in, close with a lid and cook on a low fire till both sides are done. This took me around 30 mins, per fish.Garnish with onion rings, tomatoes, cucumber and a piece of lime.

I found an interesting version cum video clipping of the same dish.

Click HERE to view.
------------------------------------------------------------------------------
P.S-Thanks a lot for going through the long story(if you had) :)....
Wishing you all a Happy Independence day!

Read More »

Tweet

Mathi Mulaku-arachathu/Sardines in Red Curry.

A simple fish curry that's very much associated with the Christian houses of Kottayam,I would say.Sardines known as Mathi or Chala is well known as the ‘poor man’s fish’ as it is economical , nutritious and of course delicious in dishes.

A traditional recipe of Kerala prepared in Manchatti(Flat earthern pots) with a fresh catch of Sardines brought right to the doorstep of any home;this red hot curry is made perfectly using Kudampuli. ..Mulaku meaning chilly and arachathu referring to grinding.As it may sound, the curry doesn’t require any grinding part.I love having the red curry,the second day, licking away till the last drop, so spicy that the fumes would come out of my eyes and ears, tongue jutting out with watery nostrils..:).. my alltime favourite.

The basic gravy is somewhat similar to meen mulakuchar or meen mulakittathu.

Well, I am aware of the fact that most of you may not expect me coming up with a Non-veg recipe…and Sorry, my dear vegan friends..

Ingredients:

1/2 kg Fresh Sardines
3-4 pieces Kudam puli(see picture)
Salt-to taste

To Temper,

3 tbsp Coconut oil( a little too much,but you need it :)
½ tsp each of Mustard and fenugreek seeds
4 pods of Garlic, cut into juliennes
1” piece Ginger, cut into juliennes
3 Shallots/Ulli, cut into juliennes
2 Green chillies,slit lenghtwise
A tsp Dhania powder
2 tbsp Red Chilly powder
A sprig of Curry leaves

Method:

1. Clean and cut the fish into 2 pieces each. Discard the head part of each.

2. Rinse and soak the kudampuli in half a cup of warm water.Too big ones are to be slit into smaller pieces.

3. Heat coconut oil in a kadai, splutter the mustards and brown the fenugreek seeds.Sauté the shallots, garlic and ginger pieces, green chillies and the curry leaves till the aroma fills the air.Add the dhania and the chilly powder, blend them in oil for just 3 to 5 seconds taking care not to char.At this point the oil should look watery and Bright Red along with the tempered ingredients. add 2 cups of water, immediately.

4. Add the puli as such(no need to extract the pulp) and let it boil.

5. Transfer contents to a flat manchatti/earthern pot and add the fish pieces.Simmer the gravy for a few minutes till the fish pieces turn soft and the oil separates.

6. The curry tastes better if prepared at least 4 hours before serving and the best, the second day. Goes well with hot rose matta rice or kappa puzhukku.

Recipe courtesy-Mary, our sweet maid in Ktm who is serving us for a very long time.

Read More »

Tweet