Njandu Thenga Aracha Curry

Ingredients

1. Njandu / Crab  - 1 Kg
2. Tomato  - 1
3. Onion sliced - 1
4. Green chilly - 4 to 5 nos.
5. Turmeric powder - 1/2 Tsp
6. Red chilly powder - 4 Tbsp (adjust accordingly as spiciness of chilly powder differs)
7. Grated coconut -3/4 cup
8. Tamarind - size of a small lime (soak in 3/4 cup water)
9. Curry Leaves - 2 -3 Sprigs
10. Coconut Oil/Oil - 1 Tsp

For tempering

1. Coconut Oil/Oil - 1 Tbsp
2. Mustard seeds - 1 Tsp
3. Shallots  - 5
4. Dry red chilly - 2
5. Curry Leaves - 1 Sprig

Preparation

• Grind the grated coconut into fine smooth  paste by adding little water. Keep aside.
• Wash and clean njandu/crab and make into pieces(separate legs from body).
• Heat an earthen pot/saucepan with oil, saute onion, tomato, green chilly till soft (5 to 10 minutes).
• Add cleaned and washed crab, turmeric , red chilly powder and salt. Close with lid and cook.
• It may take just 5 to 8 minutes. Now when you open the lid you will see water has come out from the cooked crab.
• Now add the coconut paste and tamarind water. Adjust salt and add curry leaves. Let it boil and cook for 10 minutes.  Add curry leaves.
• Heat oil in a pan, splutter mustard seeds, add finely chopped shallots, when light brown add dry red chilly and curry leaves. Pour this to the sizzling curry.
• Serve hot with rice.

Check out the recipe for Njandu (Crab) Thenga Varutharacha Curry

Karimeen / Pearl Spot Fry - Kerala Style with kanthaari mulakku... Thani Naadan

Karimeen aka Pear Spot is the fish that is commonly found in the Kerala Backwaters around Alapuzha, Kollam and Kottayam . Nowadays with the boom of tourism this fish has become the most popular fish in North Kerala. This is served in every other resorts, home stays and house boats. One among the delicacy that is served,  is the Karimeen Pollichathu and Karimeen Moily. 

In my hometown Kannur , we don't used to get it much, but when we get i used to fry it in coconut oil after marinating the fish overnight with spicy crushed masalas. Now when i came to Bangalore, i have been seeing the fish in the market but never used to buy, thinking it is some other fish. But a few days back, one customer in the market overheard me and my husband talking in malayalam , he suddenly said..."buy that, it is our Karimeen, just fry it spicy with pepper masala".... My husband within seconds ordered for 1 Kg, before allowing him to complete his words....From then this fish has been a "King" in our fried seafood dishes...In Kerala , the fish and dish is quite expensive.. here in Karnataka , it is much cheaper.So we say, now that we have started buying it, it is sure gonna become expensive.. 

Over to the recipe , today i am sharing a yet spicy Karimeen Fry. The cleaned and slit fish is marinated with spicy masala. Instead of normal chilly, i have used Kaanthari Mulakku(a spicier version, though looks small,tiny and cute, but very spicy and healthy, i have heard it lessens cholesterol )

Ingredients

1. Karimeen / Pearl Spot (Clean and slit)  - 2
2. Pepper powder - 2 Tbsp
3. Turmeric powder - 1/4 Tsp
4. Red Chilly powder - 1 Tsp
5. Kaanthari mulakku (Bird's Eye Chilly) crushed- 6
6. Ginger crushed - 1" piece
7. Garlic crushed - 6
8. Salt - as per taste
9. Curry Leaves - 1 Sprig
10. Coconut Oil / Oil - 2 Tbsp
11. Coconut Oil/Oil -  for shallow frying

Preparation

• Mix all the ingredients and do not add water, if needed little more oil.

• Marinate the clean and slit fish with the prepared masala . Keep in for about 1 hour minimum.(If done overnight... delicious!!!)

• Heat coconut oil / oil in a pan,layer 2-3 sprigs of curry leaves and place the marinated fish on it.
• Fry both sides on a medium flame until golden brown.

Sending this entry to Ahlan Ramadan –The Healthy Way

Meen Nurukki Masala / Fried and crumbled fish in spicy masala

This is a very easy recipe which i tried yesterday, actually i had something else in my mind , which was something out like a preserve powder, but somehow it ended up like this. But when i served it all were.. Is it only this much you prepared... its really spicy and tasty..So all where having it very kanjoosly.. with lunch.. checking if,it will get finished soon.... So do lemme know if you too try it...would love to hear...

Ingredients

1. Shark / Sravu - 1/4 kg (Can use any meaty fish)
2. Turmeric powder - 1/2 Tsp
3. Red Chilly powder - 1 Tbsp
4. Salt
5. Coconut oil - for shallow frying
6. Onion - 1
7. Green chilly - 2
8. Ginger crushed  - 3/4 Tsp
9. Garlic sliced lengthwise - 4-5
10. Thengakothu / coconut pieces - 1 Tbsp
11. Curry Leaves - 2 Sprigs
12. Mustard Seeds - 1 Tsp
13. Dry Red Chilly - 2 
14. Coconut Oil - 1 1/2 Tbsp 

Preparation

• Wash and clean shark with salt water. Remove the skin. Cut into small pieces.
• Marinate it with turmeric, red chilly powder and salt. Keep for 1/2 hour.
• Heat coconut oil in a frying pan and shallow fry the pieces. Do not fry it too crispy (softer inside ). Add little curry leaves while frying.

• When cool enough to handle, just shred the pieces with the knife roughly.(Do not make it perfectly cut).
• If you have the remaining oil in the pan use it or add 1 1/2 Tbsp of coconut oil and throw in the mustard seeds to crackle. Now add the dry chillies and 1 sprig of curry leaves. 

• Now add crushed ginger , green chilly and thengakothu (coconut pieces) to it. Saute for a minute.
• Now add the roughly chopped fish pieces and garlic to it . Mix well. Cover and cook for a minute.
• Garnish with curry leaves.

Check out the other Fish Recipes....

• Kallu Shaap Meenthala Mulakittathu
• Malabar Meen Curry/Meen Mulakittathu
• Mathi Peera Vattichathu
• Fish in Rich Green Gravy
• Kerala Naadan Fish Fry....(Aila Fry)

Arikadukka - Stuffed Mussels... A Malabar Special Snack...

Now as most of us who are familiar with Malabar cuisines,would have heard or tasted the most popular snack,'Kallumakkai Nirachathu' or 'Arikadukka' at least once in their life time. I am sure about it..if not you better be luck next time.

This time when i was returning back from Kerala, my sons made sure that i get some of these mussels o prepare 'Arikadukka'.

'Arikadukka' are fried mussels as the name suggests ,stuffed with a mixture of raw rice paste, shallots and spices, then steamed with shell and fried. These type of mussels or kadukka are easily available in Northern Kerala, especially,the best are available at my place ‘Thalassery’. We prepare delicious curry’s , snacks, fries and the list goes on.but nothing can beat the taste of this delicacy.

In Thalassery near the bus stand we used to get lots of Arikadukka from a 'Thattukada', we call it, 'Undhuvandi'. He makes the best, i have never tasted better than his.My children just loves to have it anytime.Here goes his recipe with a like modification...

Step by step preparation (Its a bit lengthy process).

Ingredients

1. Fresh Mussels with shells – 1 Kg

For the dough

1. Parboiled rice – 2 ½ cups
2. Cooked rice – 1 cup
3. Grated coconut – 1 ½ cups
4. Shallots roughly – 10 – 12
5. Ginger – 1 Tsp
6. Green Chilly - 4-5
7. Curry Leaves – 2 Sprigs
8. Fennel seeds – 1 ½ Tbsp
9. Cumin - 1 Tsp
10. Water – as needed while grinding

For Marinating

1. Turmeric powder – 1 Tsp
2. Red Chili powder – 2 – 3 Tbsp
3. Kashmiri Chili powder – 1 Tbsp
4. Fennel powder – ¼ Tsp
5. Curry Leaves finely chopped – 1 Tsp (Optional)
6. Salt – to taste (If needed or adjust as we have already added salt to the dough)
7. Water – 2- 3 Tbsp
8. Oil - for deep frying

Preparation

• Wash and soak the rice for about 6 – 8 hours.
• Drain the rice and coarsely grind it by adding little water and salt, until you get thick dough. Transfer it to a bowl.
• Roughly chop ginger, shallots and green chili and coarsely grind these with grated coconut, fennel seeds, cumin, and curry leaves.
• Clean the mussel shells by scrubbing all the dirt under running tap water.
• Using a knife, slowly slide in the knife through the slit and open them slowly by not breaking the shells apart. Once it’s open, pull out the hairy substance from the flesh. Wash them clean under tap water, rubbing it gently.

• Add this to the grind rice mixture and mix well.
• Now take a small ball out of the dough and stuff it into the shells. Take off any excess dough and shape them neatly.
• Fill all the shells in the same way.
• Steams cook them for about 25 – 30 minutes, in 2 -3 batches and let It cool. (When hot the dough will be sticky).
• Prepare a thin marinade with items listed out in ‘For Marinating’.
• Once cooled, remove the dough from the shell and dip in the marination and deep fry in oil on a medium flame.

Kallu Shaap Meenthala Mulakittathu

Ingredients

1. Fish Head - 1/2 Kg ( I used Etta Meenthala/Cat Fish Head)
2. Onion Sliced - 3
3. Tomato roughly sliced- 2
4. Ginger - 1" piece
5. Tamarind - 1 lemon size (soaked in water)
6. Turmeric powder - 1/2 Tsp
7. Red Chilly powder - 4 Tbsp
8. Crushed Mustard - 1/2 Tsp
9. Garlic crushed - 5
10. Curry Leaves - 2 -3 Sprigs
11. Salt - as requied
12. Coconut Oil/Oil - 4 Tbsp

Preparation

• In a cooking vessel, (preferably a Manchatti/ Kalchatti, an 'Earthen Pot'), heat coconut oil, fry onions till translucent and soft. (do not brown it).
• Add tomato, ginger, curry leaves, saute for 5 minutes, till tomato gets softened.
• Add turmeric powder , red chilly powder and salt. When the raw smell goes , add the fish head.Mix well.
• Now add the tamarind water (Squeeze the tamarind pulp well). Add half cup water , mix well, close the lid and let it boil.
• If you feel water/gravy it not enough add 1/4 cup water and boil it nicely, until the gravy it thickened.
• Add curry leaves, garlic and crushed mustard, Mix it and let it cook for only 2 minutes. Immediately off the flame.(DO NOT LET IT BOIL).

Note

• This is a very hot curry. You can either increase or decrease the amount of red chilly powder. You can also use Kashmiri Red Chilly Powder.
• While preparing this catfish head curry, it is a must that we add crushed mustard , otherwise it will not taste good.
• If you think your gravy has become more watery, you can 1/4 - 1/2 cup of thick coconut milk.
• Once you add crushed mustard to the gravy, DO NOT LET IT BOIL(Very Important), or else the gravy will taste sour (Bitter). 
• You can any fish like ayila/mackerel, or any big fish.

Spicy Squid Masala Fry

           As a malayalee......... my love to have Sea Food is so immense....Eventhough in my place where i stay in Bangalore , to get fresh sea food is a bit difficult... But once we get it, ... its like heaven for my family.....So this time my Husband got me fresh Squid.... As i have already posted a squid recipe.....which is less spicy.. i thought this time why not a spicy one.. So here it is........... a "Country Style Koonthal Roast..."... from my kitchen....

Preparation Time - 1/2 hour
Cooking Time - 20 minutes
Serves - 4
Ingredients
For the Marinade

1. Squid/Kanava/Koonthal/Calamari- 1/2 Kg 
2. Turmeric powder - 1/2 Tsp
3. Red Chilly powder - 1 (1/2) Tsp
4. Pepper powder - 1/2 Tsp
5. Curry Leaves - 1 Sprig
6. Salt - as needed
7. Coconut Oil - 2 Tbsp

For the Roast

1. Coconut Oil - 1 Tbsp
2. Mustard Seeds - 1 Tsp
3. Fennel seeds - 1/4 Tsp
4. Onion slices - 2
5. Green Chilly - 1

Squid/ Kanava Mulakittathu

Ingredients

1. Cleaned Squid/Koonthal/Kanava/ - 1 Kg
2. Onion - 2
3. Green Chilly - 4
4. Tomato - 2
5. Ginger - 1 " piece
6. Tamarind - 1 small lemon size (soak in 1/4 Cup water)
7. Turmeric powder - 1/4 Tsp
8. Red Chilly powder - 2 Tbsp
9. Pepper powder - 1/4 Tsp
10. Coriander powder - 1 Tbsp
11. Garlic crushed - 3
12. Curry Leaves - 2 Sprigs
13. Coconut Milk - 1/4 cup
14. Coconut Oil/ Oil - 3 Tbsp
15. Water - 1/2 Cup
16. Salt

Preparation

• In a manchatti/ sauce pan, heat oil, add sliced onion, green chilly,ginger. Saute till the raw smells goes and the onions are pink in color.
• Now add sliced tomatoes, Saute well. 
• When tomatoes are cooked well add in all the powders and salt. Saute well till the oil separates.
• Then add the cleaned squid/kanava/koonthal, tamarind paste and salt to it.Let it boil. Cook it closed.
• Add 1/2 cup water to it. Bring it to boil.When the water reduces, lower the flame, add curry leaves , coconut milk . Cook for 2 minutes on slow fire.
• Off the flame and add crushed garlic.
• Serve after it cools down a bit.
• Serve with hot rice.

Linking this to Foodabulous Fest organised by Saju's Taste and Simply Tadka

Njandu (Crab) Thenga Varutharacha Curry

Ingredients
For The Gravy

1. Njandu (Crab) - 1 Kg ( Clean and cut the crab)
2. Onion - 2 Large
3. Tomato - 2 Large
4. Green Chilly - 5-6
5. Turmeric powder - 1/2 Tsp
6. Red Chilly powder - 1Tbsp + 1/2 Tsp
7. Pepper powder -1 1/2 Tsp
8. Ginger crushed - 1" piece
9. Tarmarind -  2 lime sizes(soaked in water)
10. Curry Leaves - 2 Sprigs
11. Salt
12. Crushed Garlic -3

For the Masala to grind 

1. Coriander powder - 5 Tsp
2. Coconut Oil - 2 Tbsp
3. Grated Coconut - 2 cups
4. Shallots - 6-8
5. Dry Red Chilly - 2
6. Curry Leaves - 1 Sprig
7. Turmeric powder - 1/4 Tsp
8. Red Chilly powder - 1/4 Tsp
9. Pepper powder -1/4 Tsp

For Tempering

1. Coconut Oil- 1 Tbsp
2. Onion - 1/2 of a small one
3. Curry Leaves - 1 Sprig
4. Mustard seeds - 1/2 Tsp

Preparation
For the Masala

• Heat a pan and dry roast coriander powder. Transfer it to cup and keep aside.

• In the same pan add coconut oil , add grated coconut,shallots, curry leaves.
• When the coconut is roasted to light brown, add in all the masala, dry red chilly. Mix well until the coconut turns to nice golden brown.(Do not burn the coconut).
• Then add the roasted coriander powder. Mix well. Allow it to cool, and grind it to a smooth paste.

• In a manchatti or a kadai , add all the ingredients "For the Gravy", with water,just to cover the crab pieces. Cook covered on a low flame. Also add curry leaves.
• When it is cooked add the smoothly grind coconut mix paste to the cooked crab.

• Let the gravy cook well, add salt . Allow it to boil. Cook for 5 more minutes.
• In a frying pan, heat oil, add onion and curry leaves. Fry till brown. Splutter mustard seeds. Pour this on to the gravy. Keep it covered and mix well when ready to serve.

• Delicious Njandu / Crab Curry ready to serve with hot steamed rice, appam, chappathi, or any roti's..............Enjoy!!!!!!!!!

Linking this to Side Dish Mela of Cooking 4 All Seasons

Mathi Peera Vattichathu

Ingredients

1. Sardine ( Mathi) - 1/2 Kg
2. Grated Coconut - 1 cup
3. Shallots (Cheriyaulli) - 1 cup (Do not choped it)
4. Tamarind - 1 lemon size (Soak in a cup of water)
5. Tomato(Cut into 4 pieces) - 2 Medium
6. Green Chilli - 3
7. Turmeric powder - 1/4 Tsp
8. Red Chilly powder - 3-4 Tsp
9. Garlic - 3
10. Ginger - 1 small piece
11. Fenugreek seeds - 1/4 Tsp
12. Mustard seeds - 1/4 Tsp
13. Dry Red chilly - 2
14. Curry Leaves - 2 Sprigs
15. Coconut Oil - 3 Tbsp
16. Salt

Preparation

• Clean the fish and keep it aside.
• Heat oil in a chatti/ sauce pan. Add mustard seeds, fenugreek seeds and dry red chilly. Saute for a minute.
• Add shallots,garlic and ginger to it.Saute till it leave its raw smell. Add turmeric and chilly powder. Mix well for a minute.

• Now add tamarind pulp, tomato and salt. Close the lid and let it boil and cook.
• When tomatoes are cooked , open the lid and add the fish pieces to it. Mix well.Close the lid and cook the fish for 5 minute.
• When the gravy starts to bubble add in the grated coconut and curry leaves to it.Mix well.
• Close and cook for 5 - 10 minutes on slow fire till the gravy becomes thick.

Note:

• You can use any fish for this curry.

Fish in Rich Green Gravy

Ingredients

1. Fish - 500 gms
2. Shallots (Cheriyaulli) - 200gms
3. Tomato - 200 gms
4. Green Chilli - 100 gms
5. Curry leaves -50gms
6. Coriander Leaves - 50 gms
7. Turmeric powder - 1 Tsp
8. Fenugreek seeds - 1 Tsp
9. Dry Red Chilly - 5
10. Kokkam (Kodampuli) - 3 pieces( Wash it cold water)
11. Ginger - 1 small piece
12. Garlic - 8-10
13. Grated Coconut - 50 gms
14. Coconut Oil - 2 Tbsp
15. Water - 1 cup

Tempering

1. Coconut Oil - 2 Tsp
2. Mustard Seeds - 1 Tsp

Preparation

• Clean and de-bone the fish. Cut into required pieces.
• Grind green chilli,curry leaves,coriander leaves and coconut to a fine smooth paste.
• In a manchatti or pan, heat oil, simmer the flame, add fenugreek seeds.when it starts to brown, add shallots and curry leaves.
• Fry well till it leaves the raw smell. Add turmeric powder and stir well.
• Add tomato , kokkam and water to it. Bring it to boil.
• Add salt and fish pieces to it. Cook it with closed lid.
• When fish is halve cooked, add the ground green masala , Cook it. 
• When fish is cooked , remove it from the flame and drizzle little coconut oil on top.
• For tempering, heat 2 Tsp oil and crackle mustard seeds. Pour this on to the curry.
• Serve with hot steamed rice/ chappathi/ ghee rice.

Linking this to Side Dish Mela of Cooking 4 All Seasons