Kerala Fish Fry (Meen Varathathu) Recipe

Kerala Fish Fry (Meen Varathathu) Recipe

Prep Time: 10 mins   Cook Time: 30 mins  Total Cook Time: 40 mins

A lovely serving of fried fish from down South. Fish enriched with ginger, methi seeds, coriander powder and fried crisp.

Ingredients Of Kerala Fish Fry (Meen Varathathu)

500 gm fish - scaled and cut diagonally into 3cm pieces oil for frying

1 Tbsp ginger - chopped

1 Tbsp chilli powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp methi seeds

1 Tbsp vinegar salt - to taste

How to Make Kerala Fish Fry (Meen Varathathu)

1. Wash fish, drain and keep aside.

2. Then add grind ginger, chilli powder, coriander, turmeric, methi, vinegar and salt into a paste.

3. Marinate the fish with the paste and keep aside for an hour.

4. Heat oil and fry the fish pieces till they turn light brown in colour.

5. Make sure that the flame is not too high.

6. Pierce the fish with a knife and if it flakes easily it is cooked.

7. Place the fish pieces on an absorbent paper to drain out the excess oil.

8. Serve hot.

Fish Mappas Recipe

Fish Mappas Recipe

Prep Time: 15 mins  Cook Time: 35 mins  Total Cook Time: 50 mins

Fish Mappas is a Kerala style curry where fish is cooked in creamy coconut milk and served with appams.

Ingredients Of Fish Mappas

3 tsp coconut oil

1/4 tsp mustard seeds

1/4 tsp fenugreek seeds

5-6 curry leaves

2 slit green chillies

1/2 sliced onion

1 tsp coriander powder

1/4 tsp mustard powder

1/2 chopped tomato

2 soaked kokum fruits

4 big cubes of any sea fish

1/2 cup fish stock

1/2 cup coconut milk

For the tempering:

2 tsp coconut oil

1/4 tsp ginger juliennes

1/4 tsp chopped garlic

5-6 curry leaves

2 Tbsp chopped shallots

How to Make Fish Mappas

1. Heat oil in pan.

2. Add mustard seeds, fenugreek seeds, curry leaves, slit green chillies and sliced onions. Saute till onions turn brown.

3. Now add coriander powder, mustard powder, chopped tomato, kokum fruits, big cubes of any sea fish and fish stock.

4. Cover and cook for 5 minutes.

5. Now remove cover and reduce to a semi dry consistency.

6. Add coconut milk and let simmer for 2 minutes taking care not to let the milk come to a boil.

7. Temper with coconut oil; ginger juliennes, chopped garlic, curry leave and chopped shallots.

8. Serve hot with aapam.

Konju Varutharaccha Curry (Kerala Prawn Curry) Recipe

Konju Varutharaccha Curry (Kerala Prawn Curry) Recipe

Prep Time: 10 mins   Cook Time: 45 mins   Total Cook Time: 55 mins

About Konju Varutharaccha Curry (Kerala Prawn Curry) Recipe: A seafood lover's paradise, this prawn recipe is filled with delicious and aromatic flavours of spices. The South Indian cuisine, specially from Kerala, is full of diverse curries and distinct regional flavours. It is popular for the delicious fish and prawn curries cooked with fresh spices and coconut. You can serve this luscious and sumptuous Kerala Prawn Curry at dinner parties, paired with roti or rice. A mouth-watering dish that your guests would love to indulge in.

Ingredients in Kerala Prawn Curry: A stir in hot spices with juicy prawns and a warm blend of coconut milk. This traditional prawn curry is sure to put a spell on your taste buds with tempting, aromatic flavours of chillies, coconut, tamarind along with other spices and herbs.

Ingredients Of Konju Varutharaccha Curry (Kerala Prawn Curry)

For marination:

6 Medium Prawns

To taste Salt

1/4 tsp Turmeric powder

For varutharaccha paste:

1/2 Coconut, grated

3 Tbsp Coriander seeds

6 Dry red chillies

2 tsp Garlic, chopped

10 Shallots

1/2 Cup Water

For the preparation:

2 Tbsp Coconut oil

1/4 tsp Fenugreek seeds

1 tsp Ginger, sliced

5-6 Curry leaves

1 Onion, sliced

1/2 Cup Water

1 Cup Tamarind pulp

1 tsp Salt

For tempering:

1 1/2 Tbsp Coconut oil

1/4 Tbsp Mustard seeds

6 Shallots

1 Red chilli, chopped

How to Make Konju Varutharaccha Curry (Kerala Prawn Curry)

1. Marinate prawns in salt and turmeric, keep for half an hour.

Prepare the Varutharaccha Paste:

2. Roast together coconut, coriander seeds, red chillies, garlic and shallots.

3. Let the shallots turn brown.

4. Add water and grind to a fine paste.

5. Heat coconut oil in a pan and crackle fenugreek seeds.

6. Add ginger, curry leaves and onions.

7. Sauté till onions turn brown.

8. Add varutharaccha paste, water, tamarind pulp and salt.

9. Add prawns and cook well.

10. Once the prawns are done, temper with coconut oil, mustard seeds, shallots and dry red chilli.

11. Serve hot with appam or rice.

Banana Chips Recipe

Banana Chips Recipe

Cook Time: 20 mins   Prep Time: 10 mins  Total Cook Time: 30 mins

These banana chips fried in coconut oil are perfect to snack on while watching the rains. They are best stored in an air tight container and can last for days.

Ingredients Of Banana Chips

4 green (unripe) plantains, peeled, sliced into thin rounds and washed

2 cup coconut oil

3 cups water

1 teaspoon turmeric

1 tablespoon chili powder

Salt to taste

How to Make Banana Chips

1.  Put the slices of banana into a solution of water, salt and turmeric and let sit for 5 minutes.

2. Give it a good mix and transfer to a colander to drain completely.

3. In a medium sized kadai on high heat, heat the oil.

4. When it starts smoking, add the slices in small batches.

5. Fry until golden and transfer onto a paper napkin.

6. Repeat with the rest of the slices.

7. Sprinkle with salt and chilli powder and let it cool.

8. Store in an air-tight container for up to a week.