Kilangan meen thokku

Ingredients

Kilangan meen 12

Onion 1

Garlic 8

Ginger 1 inch

Tomato 1

Green chilli  1

Curry leaves 2 sprigs

Chilli powder 1 tsp

Coriander powder 2 tsp

Fennel powder 1 tsp

Vinegar 1 tbsp

Coriander leaves chopped 1 tbsp

Salt and oil as required

Preparation

1.      Hand Pound onion, ginger and garlic coarsely

2.      In a pan add oil, pound masala, green chilli and curry leaf .saute well

3.      Add tomato and allow to cook till it blends well

4.      Add fennel powder, turmeric powder, chilli powder, coriander powder and salt

5.      Add fish and a cup of water

6.      Allow to cook till fish is done

7.      Add vinegar and allow to dries up well

8.      Turn off the flame and add coriander leaves

Serve with pulao, roti or rice

Malabar Fish kurma

Ingredients

Seer fish/king fish ½ kg

Coconut milk (thick)1 cup

Onion chopped 1

Turmeric powder ½ tsp

Pepper powder 2 tbsp

Green chilli 4

Cloves 2

Cardamom 2

Bay leaf 1

Salt and oil as required

Preparation

1.      In a pan add oil,cloves,cardamon,bay leaf,onion,slit green chilli,fish pieces,turmeric powder and salt.saute well

2.      Add pepper powder and coconut milk.

3.      Add required water and cook in low medium heat till fish is done

4.      Finally add curry leaves

Goes well with briyani and pulao

Kochi Fish tomato gravy(meen thakkali masala)

Ingredients

Fish 250 gms

Onion 1

Green chilli 3

Tomato 4

Ginger garlic paste 2 tsp

Chilli powder 2 tsp

Fennel seeds 1 tsp

Salt and oil as required

To grind

Cashew nuts 10

Coconut grated ¼ cup

Green chilli 3

Grind to a smooth paste by adding water

Preparation

1.     In a pan add fennel seeds,curry leaf,onion,ginger garlic paste,green chilli and tomatoes.saute well till it blends

2.     Add chilli powder,ground paste,salt and fish

3.     Add required water and cook till fish is done

Serve with rotis or rice

Marthandam roast n’ ground mutton curry(varutharacha kari kulambu)

Ingredients

Mutton 250 gms

Onion 1

Green chilli 2

Tomato 1

To grind

Coconut grated ½ cup

Garlic 10

Small onion 6

Pepper corns 1 tsp

Dry red chilli 2

Coriander seeds 1 tbsp

Cumin seeds 1 tsp

Fennel seeds 1 tsp

Roast the above ingredients in  a tsp of oil and ground to a fine paste with water

For tempering

Mustard seeds ½ tsp

Curry leaf 2 sprigs

Dry red chilli 2

Small onion 5

Oil and salt as required

Preparation

1.     Pressure cook mutton with salt and turmeric powder for 5-6 whistles.keep aside

2.     In a pan add chopped onion,green chilli and tomato.saute well

3.     Add cooked mutton,ground masala and tempered items

4.     Allow it to boil

5.     Serve with rice

Kozhikode fish molly

Ingredients

Fish(pomfret or seer or king fish) ½ kg

Onion chopped 1

Tomato chopped 1

Green chilli 2

Ginger chopped 1 tbsp

Turmeric powder ½ tsp

Chilli powder 2 tsp

Coriander powder 3 tsp

Tamarind extract 1 cup

Coconut milk( thick 1 cup thin 1 cup)

Curry leaf 1 sprig

Salt and oil as required

Preparation

1.      Clean and marinate fish with turmeric powder,chilli powder  and salt for ½ hr

2.      Pan fry it in oil for 2-3 min till it gets firm consistency

3.      In a pan add oil,onions,green chilli and ginger. sauté well

4.      Add turmeric powder,chilli powder,coriander powder and tamarind extract

5.      Once it starts boiling add thin coconut milk,tomato,salt and fried fish

6.      Allow it to boil

7.      Once starts boiling add thick coconut milk and curry leaf. Do not boil after adding thick coconut milk

8.      Once it starts boiling turn off the flame.

9.       Serve with rice

Malabar Dried Prawn Thokku

Ingredients

Cleaned dried prawns 200 gms

Small onion 15

Dry red chilli 6

curry leaves 2 sprigs

Salt and oil as required

Preparation

1.      Dry roast the dried prawns and keep aside

2.      Roast the dry red chillies,curry leaves in little oil and keep aside

3.       Hand pound small onions,salt and a tbsp of oil in a pounder and keep aside

4.      Then pound the roasted dried prawns and add to pounded onions

5.      Then pound dry red chillies and add to dried prawns mix

6.      Mix everything well.add curry leaves

7.      Add salt if needed

8.      Add 1 tbsp of oil and mix well

Seve with rasam rice,sambar rice or kanji

Goes well with hot plain rice too

Marthandam Chicken Curry

Ingredients

Chicken ¼ kg

Garlic 3 pods

Ginger ¼ tsp

Green chilli 1

Onion 1

Tomato 1

Turmeric powder ¼ tsp

Cumin powder ½ tsp

Coriander powder 1 tsp

Garam masala ¼ tsp
coconut milk ¼ cup

Salt and oil as required

Preparation

1.      In a pan add oil,onion,green chilli,ginger and garlic.saute well

2.      Add tomatoes and cook till it blends well

3.      Add chicken and saute well

4.      Add  turmeric powder,garam masala,coriander powder,cumin powder and salt

5.      Add required water

6.      Cook till the chicken is done

7.      Finally add coconut milk and cook for 2 min

Serve hot with rice

karimeen recipes

Hi all,

This weekend I had a great time with one of my malayalee friend. This friend of mine who enjoys cooking in her traditional Malabar cuisine helps me to learn most of those traditional recipes. This time also she cooked 2 of the traditional Kerala recipes using Kari meen (fish molly).here I sharing those two recipes

.Steamed Kari meen

Ingredients

Kari meen 4

Banana leaf (for packing and steaming)

Small onions 15

Garlic 10

Ginger 1 inch

Curry leaves 2 sprigs

Chilli powder 2 tbsp

Pepper powder 1 tbsp

Turmeric powder ½ tsp

Tomato 2

Salt as required

Preparation

1.      Grind small onions,garlic,ginger,curry leaves, chilli  powder, pepper powder ,turmeric powder and salt without adding water to a smooth paste

2.      Clean  the fish and make slits on both sides

3.      Marinate fish with the above paste

4.      Tender the banana leaves by running it over flame

5.      In the leaf piece keep  single marinated fish with masala coating well

6.      Pack it well without tearing the leaf and tie a knot around it

7.      Steam cook the packed fish for 20-25 minutes

8.      I used idly pan to steam cook it

Tastes good when serve hot

Kari meen  fry

Ingredients

Kari meen 4

Tomato 1

Onion 1

Turmeric powder ½ tsp

Ginger garlic paste 1 tbsp

Chilli powder 2 tsp

Lemon juice 1 tbsp

Oil and salt as required

Preparation

1.      Grind onion ,tomato, chilli powder, turmeric powder, ginger garlic paste  and salt

2.      Add  lemon juice to the paste

3.      Clean the fish and marinate using this paste for ½ hr

4.      In a pan add the fish and spread oil around the fish

5.      Cook well on both sides by adding oil little by little

Serve with rice

Malabar chicken stew

Ingredients

Chicken 500 Gms

Onion cut lengthwise 2

Green chilli chopped 6

Ginger garlic paste 2 tsp

Coconut milk thick 1 ½ cup

Potato (small cubes) 1 cup

Garam masala 1 tsp

Lemon juice 1 ½ tbsp

Coriander leaves chopped 1 tbsp

Salt and oil as required

Preparation

1.      In a pan add oil, onion, ginger garlic paste, green chilli and chicken pieces. Sauté it well

2.      Add potatoes and a cup of coconut milk.

3.      Add salt and cook till the chicken is done

4.      Add lemon juice and remaining half cup coconut milk,garam masala

5.      Once it starts boiling add chopped coriander leaves

6.      Allow it to boil

Serve with rice

Kozhikode Fish Briyani

Ingredients

king fish ¼ kg

If not seer

Cooked rice 200 Gms

Onion chopped 1

Tomato chopped 1

Ginger garlic paste 2 tsp

Cashew 5

Poppy seeds 1 tsp

Lemon juice ½ tsp

Corn flour 2 tbsp

Green chilli 2

Mint leaves chopped 1 tbsp

Turmeric powder1/2 tsp

Pepper powder 1 tsp

Chilli powder 1 tsp

Salt and oil as required

Preparations

1.      Cook the fish pieces with salt and turmeric powder in water

2.      Break it into small pieces

3.      Grind cashew and poppy seeds to a fine paste.

4.      In a broad pan add oil, onion, ginger garlic paste, mint leaves and tomatoes. sauté it

5.      Add pepper powder, fish pieces, ground cashew paste. Bring to boil

6.      In another vessel arrange alternate layers of rice and fish curry. Keep this in low medium heat for 5 minutes with lid closed

Serve hot with raita