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

Fried Masala Fish

Ingredients

King fish 2 slices

For marination

All purposeflour(Maida)1 tsp

Egg white 1 tbsp

Lemon juice 1 tsp

Chilli powder 1 tsp

For masala

Onion chopped 1

Tomato chopped 1

Dry red chilli 2

Chilli powder ½ tsp

Coriander powder ½ tsp

Cumin powder ½ tsp

Fennel powder ½ tsp

Turmeric powder ¼ tsp

Mustard seeds ½ tsp

Fennel seeds ½ tsp

Curry leaf 1 sprig

Salt and oil as required

Preparation

1.      Make thin slices of any boneless fish like seer fish or king fish

2.      Marinate the fish slices with egg white,lemonjuice,salt ,all-purpose flour and salt for 10 minutes

3.      In a pan add oil , mustard seeds,feenelseeds,dry red chilli,curry leaf and onion.saute well

4.      Add tomatoes,chilli powder,coriander powder,cumin powder,turmeric powder,fennel powder and salt.toss well

5.      Add 2 tbsp of water and toss well till the water dries up

6.      Turn off the flame

7.      In a flat pan add oil and shallow fry the marinated fish slices

In a serving plate arrange the fried fish pieces and on the top of it add the masala

Serve as a starter

Madurai Crab rasam (Nandu rasam)

Ingredients

Crab 2

Onion 1

Tomato 2

Cloves 2

By leaf 1

Oil and salt as required

To grind

Coriander seeds 2 tbsp

Dry red chilli 2

Cumin seeds 1 tsp

Pepper corns 1 tbsp

Dry roast and grind to a coarse powder

Preparation

1.      In a pan add oil , cloves, bay leaf and onion. Sauté well

2.      Add tomatoes and cook till it is mushy

3.      Add crab, salt, ground powder and 4 cups of water

4.      Cook for 10-15 minutes

Serve hot