Meen Kulambu

Ingredients:

King Fish/Salmon Fish 1/4 kg
Chili powder 3 Teaspoon
Dhania Powder 1 Teaspoon
Green chili 6 (Slit it)
Tomato 2
Small Onion 8 or Big Onion 2
Garlic pods 4 (Crush it)
Curry Leaves a bunch
Tamarind a Lemon size(Soak in water)
Turmeric powder 1/2 Teaspoon
Coconut milk 1/4 Cup
Mustard 1/2 Teaspoon
Oil
Salt

Powder:

Jeeragam 1 Teaspoon
Vendhayam(Fenugrek) 1Teaspoon

• Add the jeeragam and vendhayam to mixie and grind it to a fine powder.
• Use 1.5 Teaspoon of Jeeragam & Vendhayam(Fenugrek) Powder.

Method:

• Wash the wish adding turmeric powder and peel the fish skin.
• Add 1 teaspoon of chili powder and salt to fish and marinate for 10 minutes.
• Then add little oil to a pan and tawa fry the fish.
• Each side should turn golden brown colour, Dont deep fry it.
• Fish should be half cooked, this removes fish smell ( if using frozen fish).

• Add 1 Tablespoon oil to kadai and add onion and fry till it turns golden brown colour.
• Add chili powder, dhania powder and jeeragam n fenugrek powder and fry for a while.
• Add chopped tomato and fry for a while.
• Cool the content and make it a paste in mixie or hand blender.

• Heat a Kadai and add 3 to 4 tablespoon of oil and add mustard.
• When mustard splits add curry leaves and crushed garlic.
• Add the grinded paste and tamarind water.
• Add green chili and salt, cook till raw smell goes.
• Add coconut milk and cook for 5 minutes.
• Add fish and cook the fish.

Delicious meen kulambu is ready..... great with steaming white rice. One of my favorite dish. Do right it out and drop comments.

Fish Cutlet

Ingredients:

Fish ( King Fish or any fleshy fish) 1/2 kg
Big Onion 2
Green chillies 4
Ginger and garlic paste 1 teaspoon
Pepper powder 1 tablespoon
Garam masala powder 1/2 tablespoon
Turmeric powder 1/4 Teaspoon
Potato 1
Coriander Leaves a handful
Curry Leaves a handful
Egg 1
Salt
Oil

Method:

• Remove the skin and bone from fish.
  
• Cook fish with salt and turmeric powder in a pan of boiling water.
• When the fish is cooked, grind it in the mixer and keep it aside.
• Boil the potato separately with salt and mash it.
  

• Add oil to kadai and add onion and curry leaves, saute it.
• Add green chillies, ginger and garlic paste and add pepper and garam masala powder.
• Add the grinded fish and mix well, if needed add salt.
• Add mashed potato, coriander leaves and mix well.
• Now the cutlet filling is ready.
• Add egg to the cutlet filling and mix well.
  
• Make small balls of the fish cutlet fillings and press it flat.
• Finally deep fry in oil.

Its a great snack.

Fish Gravy

Ingredients:

King Fish (or Salmon Fish) 1/2 kg
Garlic 15 pods
Vendhayam (Fenugrek) 1/2 Teaspoon
Tamarind lemon size

To grind coarsely:

• Whole pepper 1/4 Teaspoon, 1/4 Teaspoon jeera (cumin seeds) and Grated tender coconut 2 tablespoon.

Method:

• Add peeled garlic, vendhayam, grinded paste to tamarind extract.
• Add fish and salt to it.
• When fish is cooked add oil to the kadai.
• After 3 minutes off the stove.

It a simple great recipe.

Fish Kulambu

Ingredients:

Fish (any fish) 1/2 kg
Chili powder 2 Teaspoon
Coriander (Dhania Powder) 1 Teaspoon
Tamarind lemon size
Tomato 1
Green Chili 4 to 5
Mustard 1/2 Teaspoon
Vendhayam (Fenugrek) 1/4 Teaspoon
Curry leaves a bunch

Make a paste:

• Coconut 4 Tablespoon, jeera 1/2 Teaspoon and 5 small onions.
• Grind the above into a fine paste.

Method:

• Add the grinded paste, tomato, green chili, curry leaves, salt, chili and dhania powder, little water to tamarind pulp.
• Add fish and then cook the content.
• When the raw smell goes and fish is cooked off the stove.
• Add oil to a frying pan and add mustard when it split add vendhayam.
• Add this to the fish gravy kadai.

Easy fish gravy..... goes good with steaming cooked rice.

Sura (Shark) Puttu

Ingredients:

Sura meen (Shark) 250 gms
Big Onion 2
Green Chili 4 or 5
Garlic 3 pods ( cut into small pieces)
Ginger 1/2 inch
Curry Leaves a bunch
Grates tender coconut 1 Tablespoon
Turmeric powder 1/4 Teaspoon
Salt
Oil

Method:

• Remove skin and bone from fish.
• Add salt, turmeric powder and little water to boneless fish and cook it.
• Mash the cooked fish.
• Now add oil to a pan.
  
• Add garlic pieces, ginger, curry leaves and fry for 2 minutes.
• Add onion and green chili and fry for 4 minutes.
• Now add mashed fish and mix well.
• Finally add grated tender coconut.

Fish Pickle

Ingredients:

Flesh Fish (King Fish) 1 kg
Chili powder 5 Tablespoon
Garlic 250 gms
Ginger 100 gms
Gingerly oil 1/2 litre
Mustard 1 Teaspoon
Green Chili 5
Salt 1 n 1/2 Tablespoon
Vendhayam (Fenugrek) fry it and powder it 1/2 Teaspoon
Curry Leaves a bunch
Vinegar 50 ml

Method:

• Remove skin and bone from the fish and cut into small pieces.
• Marinate fish with 3 tablespoon of chili powder & salt for 1 hour.
• Fry the fish pieces in oil and keep aside.
  
• Peel the garlic and keep it aside.
• Cut ginger into small pieces.
• Add gingerly oil to a kadai.
• Add mustard when it splits add peeled garlic, green chili, ginger and curry leaves.
• Fry for few minutes.
• Add 5 tablespoon chili powder and salt to taste.
• Add fried fish and saute for few minutes.
• Add fried vendhayam powder.
• Finally add warm vinegar and off the stove.
  
• Soak one whole day then use the pickle.