Karavalli Fish Fry

This is a recipe from coastal Karnataka amazing recipe the fish is perfectly spiced there is no over powering tastes its soft and flaky crisp oh my so yum...

Please watch recipe demo video...

Ingredients:

250 Grams Fish Fillet 

1 Whole Lime Juice

1/4 Tsp Turmeric Powder

1 Tbsp Pepper Powder

1 Tbsp Ginger Garlic Paste

5 to 6 Green Chillies

3 Sprigs Coriander leaves

1/2 Cup Semolina

Salt as per taste

Oil for frying

Fish Fillets are available at Auchan hyper market, MG 1, Metro Bangalore

Marinate Fish:

• In a mixer jar add chilly coriander ginger garlic paste turmeric and salt grind to a smooth paste do not add water while grinding if needed add lime juice.
• Cut the fish fillets into cubes wash thrice drain excess water pat dry.
• Add the prepared masala with lime juice in a mixing bowl add the fish pieces to the marinate and mix well cover and refrigerate for a hours time. 

Method:

• Spread semolina in a plate.
• Heat oil in a wok on medium flame.
• Mix the marinated fish once more before dipping in semolina.
• Dip the fish in semolina and tap of excess fry the fish in hot oil.
• Gently flip the fish and fry till golden color drain oil and serve with lime wedges and onion...Enjoy...:) 

Mango Karuvadu/Dry Fish Thokku

This is one of my experiments which totally turned out in flying colors...had to share this recipe with the world its so tangy perfectly spiced and goes well along with sambar rice and rasam rice this will stay in the refrigerator for upto 2 to 3 months if preserved properly.

Do view my video demo...rate comment and subscribe...thank you...:)

Ingredients:
3 Cups Raw Mango Pulp
5 to 6 Sprigs Curry Leaves
150 Grams Dry Seer/King Fish(Vajaram Karuvadu)
2 Tbsp Mustard Seeds
12 Dry Red Chilly
2 Tbsp Chilly Powder
2 Fist Full Garlic Pods(peeled)
1 Tsp Turmeric Powder
1 Tsp Asafoetida
1 1/2 Cup Oil
3 Tbsp Salt

For Masala Powder:

2 Tbsp Split Chickpeas 

15 Whole Dry Red Chilly

2 Tbsp Pepper Corns

Fist Full Garlic Pods

Fist Full Curry Leaves

1 Tsp Asafoetida

1 Cup Dry Shrimp

• Dry roast all the ingredients given in the masala list one by one on a medium flame once dry roasted place on a plate and allow to air dry.
• Add the ingredients to a mixer jar and blend to a fine powder.

• Peel and dice the raw mango wash twice and place in a bowl with a splash of water place inside a pressure cooker steam cook for 3 to 4 whistles.
• The mango should go mushy reserve.

• Dice the dry fish wash in running water and add chilly powder a pinch of asafoetida mix allow to marinate.

Method:

• Heat oil in a large heavy bottom wok on a medium flame add mustard and allow to splutter add garlic and fry till light golden.
• Add asafoetida curry leaves dry chilly and turmeric fry a bit.
• Add the mango pulp and stir.
• In another wok or pan add 5 tbsp oil and start frying the fish on medium flame allow the fish to turn golden in color reserve.
• Add the shrimp masala salt and the fried fish to the mango stir and fry till oil separates preserve in a air tight container once cooled serve along for any southindian meal...Enjoy...:)

Muttai Karuvadu Kuzhambu

Karuvadu/dried fish is prepared in so many different ways and we tamilians love it with rice or kanji/porridge. this recipe has been in my family for ages my granny used to add raw banana yam and few other veggies which I've converted a bit and added my favorite veg like brinjal and potato the fish I've used is vanjaram/king fish which is dried and packed with salt to preserve the fish...We normally prepare this gravy in bulk since the taste enhances more after 2 days time the eggs soak up the masala and the beans go a bit mushy and the fish practically melts in the gravy which gives ultimate  taste...:)

Do watch my video demo...:)

1/2 Cup Dried Mochai/ Dolicho Beans/Field beans

250 Grams Brinjal

250 Grams Potato(i've used baby potato)

200 Grams Shallots

150 Grams Peeled Garlic

6 Sprigs Curry Leaves

12 Eggs

1 1/2 Tbsp Cumin seeds

1/2 Tsp Fenugreek seeds

1/2 Tsp Mustard seeds

1 1/2  Tbsp Pepper Corns

Lime Size Tamarind

4 Tomatoes

1 Large Onion
1 1/2 inch Ginger
8 Green chilies
1 Tbsp Vinegar

Asafoetida a pinch

2 + 2 Tbsp  Chilly Powder

1/2 + 1/2 Tsp Turmeric Powder

1 Tbsp Coriander Powder

8 Tbsp Ghee

4 to 5 Tbsp Oil

Salt as per taste

Prep Up: 

• First and fore most we need to soak the beans in order to do so we need a hot pack or a flask and enough hot water to soak the beans.
• Pick and clean the beans wash twice soak the beans in a hot pack filled with hot water for 2 to 3 hours till the beans double in size.
• Once the beans have doubled in size add to a pressure cooker along with potatoes and cook for 2 to 3 whistles till the beans have cooked and well done.

• Heat a wok on medium flame with 2 tbsp of ghee and a tsp of oil add 1 Large Onion, 1 1/2 inch Ginger,8 Green chilies, 1 Tbsp Cumin seeds, 1/2 Tsp Fenugreek seeds, 1 1/2  Tbsp Pepper Corns, 3 sprigs of curry leaves fist full garlic and  fry till the onion turn light brown in color.

• Cool all the ingredients and add to a mixer jar and grind to a smooth paste 1/2 cup water can be add the grind into a smooth paste.
• In a pot add the tomato and tamarind and enough water and cook till the tomato and tamarind turn mushy extract the pulp/water and reserve.
• Hard boil the eggs peel and reserve.
• Roughly crush the garlic and shallots and reserve.
• Cut the boiled potato into half's and  reserve.
• Cut and clean the brinjal reserve.
• Wash the dry fish throughly in running water and lukewarm water atleast 4 to 5 times then add 2 tbsp chilly powder and turmeric powder along with a splash of vinegar marinate.

Method:

1. Heat a wok with remaining ghee and oil temper with mustard cumin and fenugreek seeds one it stops spluttering add the masala paste prepared earlier along with a pinch of asafoetida and curry leaves.
2. Once the masala paste has fried a bit add crushed onion and garlic fry a bit add red chilly powder coriander powder and turmeric powder fry till the oil surfaces.
3. Add the brinjal and beans to the masala with salt as per taste fry a bit.
4. Add the tamarind water and bring to a boil cover and allow the brinjal to cook.
5. In a different wok add 2 tbsp oil and on medium heat fry the marinated fish till it turns light golden brown in color.
6. Once the brinjal has cooked add the cooked potatoes and bring to a boil add the fish and boil.
7. Add the boiled eggs cover and boil for another 10 minutes.

Serve hot with rice enjoy....:)

Baby Potatoes Green Peas & Prawns Masala/ Eral Urulai Kizhangu Thokku

I dont have to brag much on the recipe its of course a traditional south indian recipe which is modified a bit to help us prepare the recipe easy and fast and yet no compromise on taste and flavor its still the same. I personally love the recipe when served along with rice topped with ghee and dhal.

Do view my recipe video in detail.

Ingredients:
1/2 Kilo Prawns (shelled devenied and washed thoroughly)
100 Grams Peas (Par boiled)
200 Grams Baby Potetoes (Par boiled)
1 Cup Shallots(cut in halfs)
1 Whole Garlic(peeled and crushed a bit)
2 Chilies (Slit)
1 Tbsp Ginger garlic paste
1 Sprig Curry Leaves
Mint and coriander for garnish
1/2 Lime
3 tbsp Oil

1/2 Tbsp Fennel seeds
1 Tbsp Garam masala Powder or kitchen king masala
1 Tbsp Chilly powder
1/2 Tbsp Turmeric
1/2 Tbsp Coriander Powder
1/2 Tsp Asafoetida
Salt to taste

Method:

1. Heat oil in a wok on a medium flame.
2. Add fennel and allow to splutter a bit add ginger garlic paste asafoetida and curry leaves fry a bit till raw flavor has gone.
3. Add crushed garlic and fry till light pink. add the shallots chilly and fry till transparent.
4. Once the onion is transparent add coriander powder, chilly powder, garam masala and turmeric fry till oil separates a bit.
5. Add the baby potatoes and peas fry for a minute add the prawns and salt and fry a bit.
6. Add lukewarm water stir cover and allow to cook till prawns are done.
7. Once the water has evaporated a bit and the prawns are done garnish with freshly chopped mint, coriander and lime juice. serve hot with rice...enjoy...:)

South Indian Special Prawn Curry/Eral Uralai Puli Kuzhambu

Most treasured family recipe and one of my favorites too...winter is the time to enjoy some hot and spicy soul food...it was fun to prepare soul food for my soul mates...:) 

Recipe video in english...:)

Ingredients:
1/2 Kilo Prawns
1 Cup Shallots
2 Whole Garlic Pods
2 Sprigs Curry leafs
2 Ripe Tomatoes
250 Grams Baby Potatoes

1 1/2 Tbsp Chilly Powder + 1/4 Tsp extra to fry prawns
1/2 Tsp Turmeric + 1/2 Tsp
1 Tbsp Coriander Powder + 1/2 Tsp
Lime Size Tamarind

1/4 Tsp Fenugreek
1/2 Tsp Mustard seeds
1/2 Tsp Cumin
1/2 Tsp Split Black Gram
Pinch Asafoetida

3 Tbsp Ghee
2 Tbsp Oil
Salt to taste

For Masala Paste:
Fist Full Shallots
1 Inch Ginger
2 Sprigs Curry leafs
1 Tbsp Black Pepper corns
1/4 Tsp Fenugreek
1 Tsp Cumin
4 Fresh Chilies
2 Tbsp Oil

Prep Up:

1. Shell and devein prawns wash twice drain and reserve in a bowl
2. Boil the potatoes. peel the skin. prick the potatoes with a fork and reserve.
3. Heat a wok with 2 tbsp oil  on medium flame fry shallots, ginger, curry leafs, black pepper corns, fenugreek , cumin, chillies till the shallots turn light pink in color remove from flame allow to cool add to a mixer jar grind to a smooth paste.
4. In a pot add 2 cups water add tomatoes and tamarind boil till the tamarind and tomatoes have cooked till mushy consistency strain the puree and separate the skin and seeds add extra water to the skin strain twice and extract the puree reserve.
5. In a mortar and pestle bruise the shallots and garlic. 

Method:

• Heat oil and ghee in a wok on a medium flame temper oil with fenugreek, mustard seeds, cumin, split black gram, asafoetida and curry leafs allow all the ingredients to splutter.
• Add the crushed shallots and garlic fry till transparent add the tamarind and tomato puree, masala paste, chilly powder, turmeric powder, coriander powder salt and stir bring to a boil.
• Heat another wok with 2 tbsp oil and add chilly powder, turmeric, coriander powder and salt allow the spices to fry a bit add the baby potatoes and prawns fry till the prawns are half cooked.
• Add the bubbling curry to the prawns and allow the prawns to cook till well done and till oil surfaces on top of the curry.

Serve hot with rice dosa or idlly...enjoy...:)

The best part about this curry is the taste enhances 3 times more after a days time the shallots and garlic are stars in my curry with a super sweet and mushy taste the prawns soak up all the spices and is super juicy this is what i call every bite of yumminess soul food served at its best...:)

Prawn 65

I prepared a batch of prawn 65 for my cousin when she visited me during summer vacation she liked them so much i posted a pic on facebook next day all my close friends who know me there were asking me for the recipe...had to post the recipe right away...:)

750 grams Prawns
1 1/2 Tbsp Ginger Garlic Paste
2 1/2 Tbsp Red Chilly Powder
4-5 Tbsp Corn Starch
1/2 Tsp Garam masala, Corander powder and Turmeric Powder
Salt to taste
Oil for frying.

After deveining the prawns make sure to wash them in salt and turmeric water to remove any funny smell.

Do watch the recipe Video in detail ...)

To prepare:

1. Heat a heavy bottom pot or wok add the prawns, ginger and garlic paste, 1 1/2 tbsp chilly powder, turmeric powder, coriander powder, garam masala and salt mix well add 1/4 cup water and allow the prawns to cook and moisture to dry out on a high flame.
2. We dont want the prawns to cook all the way thru.
3. Once the moisture has evaporated remove from flame allow to cool.
4. Add cornstarch and remaining chilly powder salt if needed and mix all the ingredients make sure the prawns is coated with the masala mixture.
5. Heat oil in a wok on medium flame drop the masala coated prawns one by one in the hot oil and fry till  nice and crispy the frying time will be 3 to 4 minutes on each side once fried drain the oil on a paper towel  and serve with lime wedges and onion rings serve hot...enjoy...happy cooking...:)

Spicy Crab Masala

Everyone has their own twist to nandu masala 2 of my very close friends pradeep from Australia who is originally from pollachi and shilaja sukumar from Dubai who is from madurai sent me their traditional recipes i combined both the recipes and this is my take on the authentic recipe nandu masala at its best...served with dosa, idlly or roti...:)

• 1/2 Kilo Crab (cleaned)
• 1 Large Onion chopped
• 1 Large Tomato chopped
• 2 Sprigs Curry leafs
• 1 Tbsp Chilly powder
• 1 Tsp Coriander powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Garam masala
• 1 Tbsp Ginger Garlic paste
• 1 Cup water
• 1/2 Lime
• Coriander to garnish
• Salt to taste
• 3 Tbsp Oil 

Special Spice Mix:

• 1 Tsp Cumin 
• 1 Tsp Fenugreek
• 2 Tbsp Pepper powder

Dry roast all the above coarsely grind the spices.

Coconut Paste:

• 1/4 Cup Coconut
• 1 Tsp Fennel Seeds
• 2 Tsp Khus Khus

Heat a fry pan with a tbsp oil fry the coconut fennel and poppy seeds to light golden colour add little water grind to a smooth paste.

Please look into the recipe demo and follow the steps as shown on the video and blog...happy cooking...:)

• Heat 2 tbsp oil in a wok add the ginger and garlic paste fry a bit till raw flavour has gone.
• Add the onion and curry leafs fry the onion till light pink in colour add the tomatoes and fry till tomato reduces a bit.
• Add the chilly powder, turmeric and coriander and fry a bit.
• Add the crabs and toss the masala over the crabs place a cover for 2 minutes.
• Add the special spice powder and toss the crab a bit add water and salt place a cover allow the crab to cook for 5 minutes.
• Once the crab has cooked for 5 minutes add the coconut paste and little bit extra water stir and combine the masala cover and allow the coconut flavour to reduce a bit.
• Once the coconut flavour has reduce a bit add lime juice and garnish with fresh coriander serve hot with rice or roti...Enjoy...:)

Fish Cutlet

Ingredients:

150 - 200 Grams Seer/Vanjaram Fish.

1 Large Boiled Potato

1 Large Onion (finely chopped)
3 Green Chillies (finely chopped)
Fist Full Mint & Coriander leafs (finely chopped)
1 Tbsp Ginger & Garlic Paste
1 Tbsp Garam Masala or Kitchen King Masala
1/4 Tsp Pepper Powder, Turmeric Powder & Cumin Powder
3 Tbsp Bread Crumbs
1 Egg
1 Tbsp Lime Juice
1 Tsp Pepper Powder
1/2 Cup Bread Crumbs
Salt to taste
6 Tbsp Oil

First Step:

• Heat a heavy bottom pan or wok add 2 cups water bring to boil add lime juice, salt and pepper powder add 1 tsp of oil and fish allow the fish to cook for 5 min.
• Allow the cooked fish to cool. Drain the excess water remove the skin and bones and reserve the flesh in a bowl.

Second Step:

• Heat a heavy bottom pan or wok add 2 tbsp oil fry the ginger and garlic paste add finely chopped onion fry till onion turns light pink in color add the dry ingredients garam masala, turmeric powder, cumin powder and the pepper powder fry till the raw flavor is gone.
• Add the chillies and fry a bit add boiled potato and cooked fish to the onion masala fry add salt as per taste.
• Add the bread crumbs, coriander and mint mix well and allow to cool.

Third Step:

• Beat the egg with a pinch of salt.
• Spread 1/4 cup  bread crumbs on a wide plate set aside.
• Using a cutlet mould add the fish filling to the mould and creat a cutlet dip in the egg and roll on bread crumbs and set the cutlet aside.
• Refrigerate the cutlets for 10 to 15 minutes before frying.

Fourth Step:

• Heat a pan add 1 1/2 tbsp of oil shallow fry the prepared cutlets gently turn the cutlets once it turn golden brown to one side. fry both sides and Serve Hot with ketchup or mint chutney...Enjoy...:)

Demo video in English...Enjoy...:)

Prawn Vadai / Iraal Vadai

Ingredients:
1/2 Cup Roasted Bengal Gram/Pottu kadalai
250 Grams Prawns(shelled and deveined)
1/2 Medium Onion( Finely Chopped)
Fist Full Coriander and Mint (Finely Chopped)
5 Green Chillies
1/2 Inch Ginger Piece
1 Tsp Fennel Seeds
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Ginger & Garlic Paste
1/2 Cup Water
Oil for frying
Salt to Taste.

Lets Prepare:

• Heat  a heavy bottom small pan or wok add 1/2 cup water add the prawns, chilly powder,coriander powder,turmeric powder, salt, ginger and garlic paste stir and cover cook the prawns for 10 minutes it should be half done and the water should evaporate completely. remove from flame set aside.
• In a coffee grinder/small mixer jar add the roasted gram dhal and grind to fine powder reserve.
• Using same mixer jar add the prawns and coarse grind and reserve in a bowl.
• Using the same mixer jar prepare the chilly masala add the 1/2 inch ginger, fennel seeds and green chillies coarse grind the masala you may add salt while grinding the masala.
• To the reserved prawns add the powdered dhal chopped mint and coriander, onion,chilly masala mix well without adding water cover and allow to rest for 5 to 10 minutes before preparing vadai.
• Heat oil in a wok.
• Take lime size dough flatten into round vadai  using the center of your palm slowly slide the flatten vadai into the hot oil fry till golden brown and drain the oil...serve hot for any south Indian meal or as a snack with mint chutney...Enjoy...:)

Mint Chutney: In a mixer grinder add fist full of mint and coriander, 1/2 onion, 1/2 tsp cumin, 2 green chillies ,2 cloves garlic along with some salt add little bit of water and grind to a smooth paste add few drops of lime before serving mint chutney.

I've done a detail demo video for the recipe do watch and Enjoy...:)

Prawn Fry (Eral Varal)

Ingredients:

250 Grams Fresh Prawns (shelled out and deveined)

2 Medium Onions (cut into medium cubes)

1 Medium Tomato(cut into medium cubes)

4 Green Chillies (cut into pieces)

1 Sprig Curry leafs

1 Tbsp Ginger & Garlic paste

1 Tbsp Red Chilly powder

1 Tbsp Coriander powder

1/2 Tsp Turmeric powder

1 Tbsp Kitchen King masala or Garam masala

1 Pinch Asafoetida

Lime few drops

3 Tbsp Oil

Coriander & Mint leafs for garnishing

Salt to taste.

Lets Prepare:

Heat oil in a wok tip in the ginger and garlic paste fry for a minute add the curry leafs and asafoetida fry tip in the chopped onion, tomatoes and chillies  fry for 2more minutes tip in the chilly powder, turmeric powder, coriander powder and kitchen king masala also add salt as per taste fry all the ingredients throughly till oil separates to the sides tip in the prawns fry well for 2 minutes add 1/2 cup of water and cover allow the prawns to cook for 20minutes on medium flame allow all of the moisture to evaporate and the prawns should cook through add lime juice and garnish with coriander serve hot with rice, sambar and rasam prefect side dish...do try this simple recipe and Enjoy...:) 

My demo video for eral varal watch and do try the recipe out...enjoy...:)