Canned Tuna Roast

Canned goods are something I normally try to avoid. But when I happened to see the can of Wild Albacore Tuna at Costco, I felt that I had to give it a try. And it was worth it. It did not have any canned food taste and once the final dish is made you will not guess that the tuna came from a can.

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Serves around 4-5 people

Coconut Oil	- 3 tbsp
Onion	- 1 (around 1 lbs - finely chopped)
Ginger	- 1 big piece (around 0.15 lbs - finely chopped)
Ginger Garlic Paste	- 2 tbsp
Tomato	- 1 (around 0.2 lbs - chopped)
Turmeric Powder	- 1 tsp
Chilly Powder	- 1.5 tbsp
Coriander Powder	- 1 tbsp
Fennel Powder	- 2 tsp
Garam Masala	- 1 tsp
Canned Tuna	- 3 cans (5oz each - I used Wild Planet brand)
Salt	- to taste
Water	- 1/4 cup
Curry Leaves	- 1-2 twigs

1. In a pan heat the coconut oil and add the chopped onions and saute until the onion becomes slightly transparent.
2. Add the chopped ginger and saute for 3-4 minutes.
3. Add the ginger garlic paste and chopped tomato and saute it until they start to brown.
4. Now add the turmeric powder, chilly powder, coriander powder, fennel powder, and garam masala and saute for 3-5 minutes.
5. Add the canned tuna and mash it a bit and mix well with the masala. The can I used had very little water to no water. So I did not drain any water.
6. Check the salt and add any if needed.
7. Add water and mix well and cook until the desired dryness is reached.
8. Garnish with curry leaves and serve.

This dish goes well with chapathi, rice, appam, etc. Also you can use it as a filling for sandwiches. It is a quick and easy dish and a must-try.

Spicy 'n Sour Fish Curry

I love spicy 'n sour curries, especially fish curries (In Malayalam, these curries would be called "Erivum Puliyum ulla meen curry" - again meaning spicy and sour fish curry).  Fish curries, to me, are not complete without the souring agents like tamarind or kokum. A lunch with rice and fish curry is the staple food back home. I am not a big fan of rice, but a lot of times I do crave for this lip smacking combo.

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Serves 8-10 people

Oil	- 2 1/2 tbsp
Onion	- 2 (1 lbs)
Ginger Garlic Paste	- 1 1/2 tbsp
Tomato	- 1 (0.25lbs)
Turmeric Powder	- 1/4 tsp
Chilly Powder	- 2 tbsp
Coriander Powder	- 1 1/2 tbsp
Fenugreek Powder	- 1/4 tsp
Tamarind Pulp	- 1 tbsp (concentrate form)
Water	- 2 cups
Fish	- 1 1/4 lbs (I used Mahi Mahi)
Salt	- to taste
Curry Leaves	- 2 twigs

1. Heat oil in a pan. I used coconut oil to give it that traditional flavor.
2. Add onions that are very finely chopped to the oil and saute until they start to slightly brown.
3. Add the ginger garlic paste and saute until the raw smell is gone.
4. Add finely chopped tomatoes and saute until they are mashed.
5. Add the turmeric powder, chilly powder, coriander powder and fenugreek powder and saute for a few minutes.
6. Add the tamarind pulp to this. I used the store bought tamarind concentrate. If using normal tamarind, use a big lemon sized ball and use the water required as part of the recipe to make the paste.
7. Add water and salt and mix well and let it boil.
8. Add the fish pieces and curry leaves and let the fish cook.
9. Turn off the stove and close the pan and keep aside for sometime before you serve.

Like any other fish curry, taste of this curry is also enhanced the next day. In addition to rice, you could also have this curry with chappathy, appam, etc.

Chilly Fish

I really didn't know whether I should call this Chilly Fish or Fish Manchurian. Finally I settled with Chilly Fish; whatever the name is, this is a lip smacking dish! You could follow this preparation with Chicken or even with some fleshy veggies. You could make this dry and serve as an appetizer or make this with gravy and use as a side for rotis or a rice preparation. I also love the dry version with Roti and rice. This dish is a feast for the eyes as well as for your stomach!

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Serves 6-7 people

For the Fry

Fish	- 1 lb
Corn Starch/Corn Flour	- 3 tbsp
Ginger Garlic Paste	- 1 tbsp
Chilly Powder	- 1 tbsp
Salt	- to taste
Water	- 1/4 cup
Oil	- as needed to shallow fry the fish

1. Make a batter with the corn flour, chilly powder, ginger garlic paste, water and salt.
2. Cut the fish into small cube sized pieces. Use any boneless fish. I used Tilapia fillets.
3. Dip the fish pieces into the batter.
4. Heat the oil and add the fish pieces to the hot oil and fry.
5. It is ideal to fry the fish well/dark brown, which will help it keep its shape when adding to the gravy. Also it enhances the taste.
6. Transfer the fried fish pieces to a plate lined with a paper kitchen tissue, to absorb any excess oil.

For the Gravy

Oil	- 3 tbsp (left from frying)
Ginger	- 2 big piece (0.10 lbs)
Garlic	- 15 big cloves (0.10 lbs)
Green Chilly	- 3 big (0.10 lbs)
Onion	- 1 (0.75 lbs)
Tomato Sauce	- 3 tbsp
Soya Sauce	- 3 tbsp
Water	- 1/2 cup
Coriander Leaves	- handful for garnish (chopped)
Salt	- to taste

1. Heat a pan and add 3 tbsp of oil (used for frying the fish) to it. 
2. When the oil starts to heat up, add the finely chopped ginger and garlic to it.  
3. Saute the ginger and garlic until the raw smell is gone (for about a minute). 
4. Add the finely chopped onions and a little salt and saute it well.  
5. When the onions are almost translucent, add the chopped green chillies and saute for a minute. 
6. Add the tomato sauce and soya sauce and mix well. 
7. Add 1/2 cup water and mix well.  
8. When the water just starts to boil, add the fried fish pieces and mix well to coat the sauces to the fish pieces.
9. Adjust the salt, if needed and garnish with chopped coriander leaves. 
10. Turn off the stove and leave the pan closed for at least 10-15 minutes for the fish to absorb the sauces and the taste to set in.

Note: - If you want a gravy version, you could add more water (around 1/2 cup) mixed with a little corn starch/corn flour (about 1 tsp). Make sure the corn starch is mixed well without any lumps.

This is an easy version of Chilly fish with just the basic ingredients. You could also add red bell peppers and spring onions to make it more colorful, if needed.

Fish Molly

It's been a month since I posted something in this space! I am still very much here - alive and kicking! It's just that I have been so busy this last month with my move to my new home and my son's birthday. It is kind of tough to get out of the non-blogging mode now, but I am trying hard. The emails that I am getting from my friends out there are the main inspiration to get back! So here is my first attempt towards that with the Fish Molly/Fish Molee recipe. Don't ask me how this curry got its name - I have no clue! But sure it is an interesting name, as is the dish. Presenting another traditional Kerala Recipe!

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Serves 6-7 people

For the Fish Fry

Fish	- 1 lb (cut into cube pieces)
Turmeric Powder	- 1/4 tsp
Red Chilly Powder	- 1 tsp
Salt	- to taste
Coconut Oil	- 2 tbsp

For the Gravy

Coconut Oil	- 1 tbsp
Onions	- 1 big (around 0.9lbs - thinly sliced)
Garlic	- 6-7 big pods (around 0.05lbs)
Ginger	- 1 big piece (around 0.05lbs)
Green Chilly	- 3
Tomato	- 1 (around 0.25lbs)
Turmeric Powder	- 1/4 tsp
Thin Coconut Milk	- 1/2 cup
Thick Coconut Milk	- 1/2 cup
Water	- 3/4 cup
Curry Leaves	- 2-3 twigs
Salt	- to taste

1. Marinate the fish pieces with turmeric powder, chilly powder and salt and keep it aside for a minimum of 10 minutes. I used Mahi Mahi fish for this preparation.
2. Shallow fry the marinated fish pieces in coconut oil until slightly brown and keep aside after draining the oil. This is to just make the fish a little firm (and tasty, of course) so that it will not break when put into the gravy.
3. Add a table spoon of coconut oil to the same pan which was used to fry the fish together with any remaining oil from frying.
4. Crush the ginger and garlic coarsely using a mortar pestle or a mixer and add to the oil.
5. Saute the ginger and garlic until the raw smell is gone.
6. Add the sliced onions and saute until they are transparent.
7. Add the green chilly and turmeric powder and saute for a minute.
8. Add the chopped tomatoes and saute for few seconds. Do not overcook it.
9. Add water and thin coconut milk to the pan and let it boil.
10. Add the fried fish pieces and salt to the gravy and slightly mix it and let it cook for 3-5 minutes.
11. Add the thick coconut milk and let it boil for 2-3 minutes.
12. Add the curry leaves and turn off the stove.

The coconut oil and coconut milk in this curry makes it really flavorful and yummy. This Fish curry goes perfect with Appam, Rice, Idiyappam and bread as well. I love eating this even with Rotis.

Easy Indian Fish Fry

For me and my family (and for most people from South Kerala, I would think), a normal lunch consists of rice, a curry (could be a vegetarian curry like Sambhar, Moru Curry, etc or a non-veg curry like a Fish Curry), a thoran (stir-fried veggies) and a fish fry. Adding fish to your daily diet ensures that you get your daily dose of omega-3 fatty acids which helps reduce the risk of heart disease and promotes healthy brain function. In addition to all these health benefits, it just makes the lunch, or any meal, all the more exciting. The version of fish fry I have here is a simple 'n easy 'n quick one, to the extent that I do not even know if a posting for the same is needed in this space here. I am just going to go ahead and do it anyways!

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Makes 18 square pieces

Fish	- 1 lbs (I used Mahi Mahi)
Chilly Powder	- 2 tsp
Turmeric Powder	- 1/2 tsp
Salt	- 3/4 tsp (add according to taste)
Oil	- as needed to fry

1. Cut the fish into square pieces.
2. Add the chilly powder, turmeric powder and salt to the fish and mix well with your hands. Do not add any water, as the water content in the fish should be enough.
3. Keep the fish aside for a minimum of 30 minutes to marinate.
4. You could shallow fry this fish with very little oil or deep fry with more oil. You also have the option of baking, by broiling the fish in a conventional oven for 10 minutes.

Enjoy the fried fish with a meal or even as an appetizer. When serving as an appetizer, you could add on some sliced onions and lemon on the side.

Meen Vevichathu / Kudampuli etta Meen Curry / Spicy Fish Curry

Each region in Kerala has its own version of Fish Curry with its own unique flavor. The version here is the Kottayam Style Spicy Fish Curry which uses Kudampuli (Coccum), where as if you go to the Trivandrum side you would find fish curries that uses Vaalan puli (Tamarind). The Fish Curry here is also referred to as the Toddy Shop Fish Curry (Shappile Meen Curry) as it is the kind served in the toddy shops in Kerala. The taste of this curry is enhanced when served the next day. It would be ideal to use a 'manchatti' (Earthen pot) which also adds to the taste of the curry.

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Serves 8-10 people

Coconut Oil	- 3 tbsp
Mustard seeds	- 1/2 tsp
Curry Leaves	- 2 twigs
Fish	- 1 lbs (I used Tilapia; Any kind of fish is fine)
Shallots	- 1/2 lbs
Ginger Garlic Paste	- 2 tbsp
Coccum	- 4 pieces
Water	- 2 1/4 cup + 7 tbsp
Kashmiri Chilly Powder	- 3 tbsp
Turmeric Powder	- 1/2 tsp
Coriander Powder	- 1 tbsp
Fenugreek Powder	- 1/2 tsp
Salt	- to taste

1. Add the coccum pieces to a cup of water and keep aside.
2. In a mixer, grind the shallots with no or little water. You do not have to make it a fine paste.
3. Mix Kashmiri Chilly Powder, Turmeric Powder, Coriander Powder and Fenugreek Powder with 7 tbsp of water and keep the powder paste aside. This is a spicy curry; adjust the chilly powder as it suits your taste.
4. In a pan or earthen pot, heat the coconut oil.
5. When the oil is hot, splutter the mustard seeds and 1 twig of curry leaves.
6. Add the ground shallots to the oil and saute until all water is evaporated and it starts to become a light brown color.
7. Add the ginger garlic paste and saute again until the raw smell is gone.
8. Add the powder paste to pan and saute again until all the water is gone and oil starts to ooze out. This could take 7-10 minutes in a medium flame.
9. Now add the Coccum with the water and add the remaining water as well.
10. Add salt to taste and let it boil.
11. Add the fish pieces and swirl the pan itself so that the fish is immersed in the curry. Do not use a spoon to mix from this point, as it will break the fish pieces.
12. When the curry starts to boil, turn off the stove and close the pan with a lid and keep aside for 10-15 minutes.
13. Garnish with remaining Curry leaves and serve.

As mentioned earlier, if made ahead the taste is enhanced. This goes well with Mashed Tapioca (Kappa) and  Rice. 

Varutharacha Meen Curry

This Fish Curry is from Trivandrum side, as I understand. Each region in Kerala has a different style of preparation for Fish Curry. The variation of the fish curry comes from the way coconut is used in the curry or the kind of ingredient used for sourness - Tamarind (Vaalan Puli) or Kokum (Kudam Puli). This preparation uses tamarind and dry fried coconut.

Coconut                - 1 1/2 cup (Grated)
Small Onions         - 6
Turmeric Powder   - 1/4 tsp
Chilly Powder         - 2 tsp
Coriander Powder  - 2 tsp
Fenugreek Powder - 1/4 tsp
Curry Leaves         - 2 twigs  
Fish                      - 1/2 lb
Drumstick             - 6 to 7 2" pieces  
Tamarind              - a small lemon size ball
Water                   - 2 cups
Salt                       - to taste

1. Fry the Grated Coconut with a twig of curry leaves until completely dry. This should not be brown yet.
2. Add Small onions and fry for a few minutes.
3. Add all the powders (Turmeric, Chilly, Coriander & Fenugreek) and fry till the raw smell goes. At this point the mix should be brown in color.

4. Once the mix is cooled, grind it with 1/4 - 1/2 cup water in a mixer to a fine paste.
5. Pour this into a vessel.
6. Extract the tamarind juice in 1/2 cup water and add this to the vessel.
7. Turn on the stove and also add drumsticks (slit side wise), salt  and remaining water.
8. Once the curry starts to boil, add the fish and let it cook for 5 minutes.
9. Add remaining Curry leaves and turn off the stove.

Your fish curry is ready. Making this in a clay vessel (Manchatti as shown in picture) enhances the taste. This goes well with Rice, Kappa and Chappathi.