MALABAR FISH CURRY

This is one of my favourite recipe which is inspired from the urban kerala.
Try this one and you will never forget this taste for ever.

INGREDIENTS:

COCONUT OIL                        -                    100 ML
CURRY LEAVES                      -                     1 SPRIG
MUSTARD SEEDS                    -                     1 TSP
FENUGREEK                            -                     1 TSP
ONION                                      -                     200GMS
TOMATOES                              -                     200GMS
GARLIC CLOVES                     -                     8 NOS
FISH                                           -                     1 KG
TURMERIC PR                          -                     1 TSP
CHILLI PR                                 -                      1TBSP
COCONUT MILK                    -                       1 CUP
TAMARIND                             -                        1 LEMON SIZE
CORIANDER LEAVES          -                          1 SPRIG
SALT                                        -                         TO TASTE

METHOD:
1. Fry  the onions with mustard , curry leaves and fenugreek seeds

2. Once the onions are turne to golden brown add diced tomatoes and salt.

3. meanwhile mix turmeric and chilli pr with soaked tamrind

4.After the tomatoes become soft , add the tamarind mix.

5. now add the fish, coco milk, water and coriander leaves and keep the stove in simmer

6. let the fish cook slowly with all the ingredients for about 15 minutes.

7. Enjoy the fish curry with rice or idli
              
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PRAWN FRY

PRAWN FRY
Ingredients:
Prawn – 500 gms
Red Onion – 1
Garlic – 1o cloves
Tomato – 1
Cinnamon – 1
Clove – 2
Mustard, Curry leaves & Coriander leaves
To marinate:
Ginger garlic paste – 1 tbsp
Chilli powder –1tbsp
Coriander powder – 1/2 tbsp
Salt – For taste
Lemon juice – 1 tsp
Procedure:

• Clean the prawns thoroughly and marinate with Ginger-garlic paste, chilli powder, salt and lemon juice for 1 hour.
• Finely chop onions, garlic, tomato and keep aside.
• In a kadai, pour 2 spoons of oil and season mustard, cinnamon, cloves and curry leaves. Then add chopped onions & garlic. Then add chopped tomato and cook well.
• Now add marinated prawns and add remaining chilli, turmeric, coriander powder,  salt and cook covered for 10-15 mins in slow fire. Do not add water. Water coming from prawns are enough for cooking.

DRUMSTICK AMND PRAWN CURRY

Drumstick Shrimp Curry(Royallu Munaga Kaaya Kura)

Ingredients:

2 drumsticks (peel outer skin and cut into finger length pieces and stir fry them for 3-4 mintes in a vessel adding a 1 tsp of oil)
500 gms of shrimps or prawns (shelled and deveined)
2 big onions finely chopped
1 tsp ginger garlic paste
4 green chillis slit length wise
1 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp turmeric pwd
garam masala (pound 1 green cardamom,1" cinnamon stick and 3 cloves)
2 tomatoes finely chopped
1 tbsp coconut paste(optional)
salt
oil
1 tbsp chopped fresh coriander for garnish

Heat 3 tbsp oil in a vessel and add the chopped onions and green chillis and fry till transparent.Add the ginger garlic paste and fry till oil seperates.
Add all the powders and mix well.Add the tomatoes and stir fried drumstick pieces and cook further for another 3-4 minutes.
Add the prawns and stir well till its well coated with the masala.Let it cook for 2 minutes and then add the coconut paste and salt and add 1 cup of water.
Cook covered for 5 minutes till you get the desired curry consistency.Turn off heat.
Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.

MALABAR PRAWN CURRY

Ingredients

Tomatoes 100 Gm
Onion 50 Gm
Ginger 15 Gm
Green Chilies 10 Gm
Dry Red Chilies 5 Gm
Curry Leaves 5 Gm
Turmeric Powder. 5 Gm
Red Chilly Powder 10 Gm
Red Chilly Paste 10 Gm
Prawns 500 Gm
Salt To taste
Coconut Milk 100 Ml
Tamarind Pulp 20 Gm
Kodum Polli
(Fish Tamarind) 5 Gm

Procedure:
1. Heat Oil And Ghee.
2. Add Dry Red Chilly (Broken), Curry Leaves And Ginger.
3. Add Chopped Onion And Cook Till Light Brown.
4. Add Turmeric Powder And Red Chilly Paste And Cook For Sometime.
5. Add Chopped Tomatoes And Cook Till It Gets Dried Up Then Add Water And Allow It To Mash (Make Puree Of 2/3rd Of The Mixture Or Whole Of The Mixture)
6. Bring The Puree To Fire And Add Tamarind Pulp And Allow Boiling Now Add Kodum Polli.
7. Add Prawns And Allow Cooking.
8. Finish With Coconut Milk.