Fish curry with Mango/ Manga Meen curry

Ingredients
Fish of your choice - 250 gm ( Sardine,Mackerel,Prawns etc)I used Chooda (Dried prawns and mackerel is the best for this recipe )
Grated coconut - 1/2 cup
Unripe Mango - 1/4 of it, sliced (depending on sourness )
Green chillies - 2-3 split
Turmeric powder- 1/2 tsp
Chilli Powder- 3/4 tsp
Coriander Powder- 1/2 tsp
Fenugreek seeds/Powder- 1/4 tsp
Ginger - 1 small piece, crushed
Coconut Oil
Curry leaves 
Salt
Method 1 :
1. Wash and clean the fish. 
2. Grind coconut with all powders to a fine paste
3. Transfer the cleaned fish , mango pieces, green chillies, crushed ginger and few curry leaves to a chatti/vessel  with enough water to cover the fish pieces.Add salt. Cook till the fish is done.(10-15 minutes)
4. When the fish is cooked, transfer the coconut paste to it and cook for 2-3 minutes in low heat .
5. Pour 1-2 tbsp of coconut oil ,with curry leaves .Remove from heat. Serve with rice


Method 2 : You can cook the fish , mango pieces, green chillies,ginger and coconut paste together with enough water and salt  for 20-25 minutes in a vessel/chatti. Pour in coconut oil and curry leaves.But I dont like over cooked coconut in curry.It gives the curry a different look .So I follow the method  of adding coconut paste at the end .It gives a creamy effect.


Recipe Courtesy : Yummy O Yummy

Fish Podimas

Ingredients 
For cooking fish pieces: 
Fish- 1 Tilapia fillet  ,cut into big pieces(or any fish with thick flesh )
Chilly powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Water - 1/2 cup
Salt 
For Podimas
Ginger - 1 tsp chopped finely
Garlic- 1 tsp chopped
Red onion - 1 small chopped
Pearl onion - 1/4 cup ,chopped lengthwise
Green chilli - 1 split lengthwise
Tomato - 1 small  
Chilly powder- 1 tsp
Coriander powder- 1/2 tsp
Garam masla - 1/4 tsp
Grated coconut - 1 cup
Mustard, dry red chillies, curry leaves, coconut oil - for tempering


Method
1.Marinate the cleaned fish pieces with salt, turmeric powder and chilli powder
2. Cook it in a vessel with enough water till fish pieces are done .Adding 1 tsp of coconut oil will give a nice aroma.
3. When the fish pieces are done, and all the water is evaporated , shred them into small pieces using knife/fork/hand. If you are using fish with bones , remove it and use only flesh .
4. Heat coconut oil in another pan ,splutter mustard seeds.Add red chillies, curry leaves, green chillies, ginger and garlic. Saute for few minutes
5.Then add chopped pearl onion and big onions ,Saute till they turn soft . You can replace big onions with 1/2 cup pearl onions,it will enhance taste.
6. Add all the powders and tomato  ,mix well and cook for few minutes.
7.Add the cooked and shredded fish pieces.
8.Add grated coconut and curry leaves , mix well and stir fry for few minutes.
Serve hot .
Recipe courtesy : Yummy O yummy 

Kozhuval Peera /Meen Peera /Chooda peera pattichathu /Anchovy stir fry

Ingredients
Kozhuval/Chooda/Anchovy - 250 gm
Grated coconut - 3/4 cup 
Green chilies - 3 or 4
Shallots /Onion -  1/4 cup Sliced
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Fenugreek Powder  1/4 tsp
Ginger - 1 Medium piece
Curry leaves - 1sprig
Salt - as required
Oil - 1tbsp(coconut oil preferred)
Kudampuli/Kokum- 1 or 2 pieces


Method
1. Clean and Wash the fish .Add 1/2 tsp salt and turmeric powder to water and keep the fish in this water for 15 minutes . Then wash the fish by changing water 3 or 4 times. This will help to remove the bad odor of fish
2. Crush/Grind the coconut, green chillies , shallots, all powders ,ginger together ,either in a mixer or by your hand .If it is in a mixer pulsing is enough.
3. Combine the fish pieces, coconut mixture ,and kudampuli in a manchatti /pan .Add around 1 cup of water.
Cook in medium heat with occasional gentle stirring Take care while stirring because the fish breaks easily .  It will take only 10 or 15 minutes to cook .
4. Add coconut oil and crushed curry leaves . 
OR
If you want tempering , to give a final touch , Splutter mustard seeds in coconut oil and add this to the fish mixture.(Optional)
Serve with rice 

Kappayum Meenum Mulaku Pottichathum

Kappa Puzhukku / Mashed tapioca 
Tapioca - 500 gms / 2 tubers 
Grated coconut -1 cup
Green chillies- 4-5 
Curry leaves - 1 sprig
Garlic - 1/2 cloves 
Shallots - 3 
Cumin- 1/2 tsp 
Turmeric powder - 1/2 tsp
Salt - as required
Coconut Oil
Method
1. Peel and clean tapioca tubers , Make them into medium sized cubes 
2. Boil water in a pot and add tapioca. After 5-8 minutes when the water becomes starchy, drain the water and add fresh water .(Repeat this if your tapioca is very starchy) . 
3. Add turmeric powder and salt to this and cook the tapioca till it is ready to mash . Drain if there is excess water
4. Meanwhile crush the grated coconut, green chillies , shallots,few curry leaves , cumin and garlic together 
5. Add the coconut mixture to the cooked tapioca and mix well .
6. Finally add 1 tbsp coconut oil and mix 

Serve with mulaku pottichathu or the famous Kerala fish curry  !!!
Kerala fish curry
Ingredients
Fish -1kg washed cut and cleaned 
Kashmiri Chilly Powder/Piriyan mulaku podi- 2 tbsp
Red chilly powder- 1/2 tbsp or 2 green chillies
Turmeric powder- 1/2 tsp
Coriander Powder- 1tbsp
Cumin Powder- a pinch
Shallots- 1/2 cup chopped
Ginger-1 tbsp,crushed
Garlic- 1tbsp crushed
Fenugreek -1/2 tsp
Kudampuli/Kokum/Garcinia- 3-4 numbers, washed and soaked in water
Mustard
Cooking Oil (coconut oil preferred)
Curry leaves

Directions

1. Make a paste with all the powders in a blender using enough water

2. Heat oil in a chatti/vessel and splutter mustard seeds, Add fenugreek ,when they turn brown add chopped shallots,ginger garlic,and green chillies(if using).Saute until the shallots turn brown

3. Reduce the heat and add the paste and stir until oil separates.

4. Add 2 cups water(more if required)soaked kudampuli and salt and allow it to boil.When boiling ,slide the fish pieces into the chatti /vessel.Throw in some curry leaves.

5.Close with a lid and allow it to cook (around 15-20 minutes)with occasional swirling of the chatti

6. When the fish is cooked,remove the lid and keep until gravy thickens or until the desired thickness is obatined.

7. Switch off the stove.Crush some curry leaves with hands and pour 1-2 tbsp of coconut oil along with the crushed curry leaves.Close and allow to cool.Check salt and adjust.

Note : Keeping the curry for atleast 6-8 hours undisturbed before serving will increase the taste.

Mulaku pottichathu /Onion -red chilly chutney
Shallots -10 ,chopped
Red chillies - 6-8
Curry leaves 
Tamarind - a pinch 
Oil - 1-2 tbsp
Method
1. Heat oil in a pan, Saute red chillies and remove it from oil 
2. Now to the same oil add the shallots and curry leaves 
Saute till it is soft and brown in color.Remove from oil
3. When it is cool, grind /pulse in a mixer along with salt and tamarind
4. Add oil (coconut oil adds taste) to the  mix and serve with Kappa 

This is good for Idli and Dosa also