Kolhapuri fish

This is one of the yummy fish currys' I make. It takes a little bit of effort and time but its totally worth it. Its super delicious and it can be served with any kind of roti or with rice.

Kolhapuri Fish (Fish in coconut tomato gravy)

Kolhapuro fish

Ingredients

1. 2-3 salmon fish fillets (about 1 lb) and cut into 1.5 inch chunks
2. 1 medium large onion sliced
3. 2 medium small tomatoes chopped
4. 2 large or 3 medium garlic pods
5. 1 inch ginger
6. 2 tablespoons oil
7. 3/4 teaspoon each of salt, chilli powder, turmeric
8. 1/2 cup plain yogurt
9. 1 tablespoon fresh squeezed lemon juice
10. 2 tablespoons desiccated coconut

Marinate the fish pieces with salt, chilli powder, turmeric, lemon juice and yogurt.

Heat 1 tablespoon oil and fry the onions till they start becoming brown. Add the ginger and garlic pieces and coconut and fry for a couple of more minutes. Add tomatoes and cook for 5 minutes and let it cool and grind to a smooth paste.

Heat the remaining oil and add the fish pieces along with the marinate and fry for 5 minutes. Add the paste to the pot along with 2 cups of hot water. Simmer for 20 minutes. Garnish with cilantro and enjoy with rice or naaan

Chettinad fish curry

I do not like fish curry, but this curry was so super delicious I had to have a second serving. It was great. Thats it. You need to try it

Chettinad Fish curry (Fish in coconut based gravy)

Chettinad fish curry

Ingredients:

1. 3 fish fillets (preferably white fish)
2. 1 tablespoon oil
3. 2 cups tamarind juice from a small golf ball sized tamarind
4. 1/2 teaspoon each of salt, turmeric, chilli powder, coriander powder, mustard seeds
5. Few curry leaves

Ingredients for grinding:

1. 1 teaspoon each of coriander seeds, fennel seeds, 
2. 1/2 teaspoon each of poppy seeds, methi seeds
3. 1 teaspoon oil
4. 1 cup chopped onions
5. 1 large tomato
6. 2 large garlic pods
7. 1/2 inch ginger peeled
8. 1 heaped tablespoon dessicated coconut

Ingredients to marinate the fish

1. 1 tablespoon all purpose flour
2. 1/2 teaspoon each of salt, garlic powder, black pepper

Cut the fish fillets into 1 inch cubes and marinate it with the ingredients in marinate

In a pan heat 1 teaspoon oil and fry fennel, coriander and methi seeds for 1 minute. Add the onions and and ginger garlic and fry till onions become tender. Add cococnut and mix. Add tomatoes and stir well. Let it cool and add poppy seeds and grind it to a paste . Add about 1/2 cup water wile grinding.

In a pan heat the tablespoon oil and fry the fish pieces 3-4 minutes on each side and drain and set aside.

Add a little bit more oil and add the mustard seeds and curry leaves and fry till they start to splutter. Add the ground paste and the spices and salt and tamarind juice and bring to a rolling boil. Simmer for 10 minutes. Add fish and simmer for 10 more minute till oil separates. Garnish with cilantro and serve with hot steamed rice

Kacchi imli Machli Khatta

The other day I went to the Indian stores and guess what I found? Probably you can't guess...or may be you did guess right, looking at the heading of this particular blog. I found "Kacchi Imli" i.e fresh Tamarind. I haven't had that in ages. My mom used to make this fish stew with fresh tamarind seldom cause it causes you to catch a cold.   And me and my mom had a tendency to caught cold very easily. But still I loved it.
                    And today for the first time in my life I made this fish stew with fresh tamarind and boy does it bring back memories of my mom's cooking. mmm...how I miss her!!!
                   Anyway, if ever you get a chance to to buy some fresh tamarind do make this recipe. Its terrific.

Kacchi Imli Machli Khatta ( Mini pomfret stew with fresh tamarind)

Chintakaaya Chapala Pulusu

Ingredients:

1. 6 mini pomfrets (heads off and cleaned)
2. 1 medium small red onion
3. 1 inch fresh ginger
4. 1 big or 2 small garlic
5. 2 tablespoons oil
6. 1/3-1/2 lb fresh tamarind (peeled and pitted)
7. 1/2 teaspoon salt, chilly powder, turmeric, coriander powder, cumin

Grind the onion along with ginger and garlic and cumin to a fine paste. 

In a pressure cooker, pressure cook the tamarind for 4-5 whistles with a cup of water and turmeric.

In a pan heat the oil and add the onion paste and fry for a couple of minutes. Add all the other ingredients and stir well. Add the fish and fry for a few minutes. Mash the tamarind a little and add this juice and pulp to the fish along with one more cup of water and bring to a boil. Simmer for 10 minutes. Add slit green chillies and chopped coriander (cilantro) and simmer further till oil separates. Serve with hot white rice

Marsala fish curry with Chicken flavored Pilaf

Today being Sunday, its time for some special dishes. It has been a long time that I made any fish curry and hubby dear got some fish yesterday. It was Sierra and I don't know if I had eaten it before. This fish has only bones in the center, so its pretty easy to eat (if you are as picky as me about picking each bone) and its easy to feed the kids also
                Anyway, I made this fish curry with marsala wine with Thai flavoring and it was delicious. I made Chicken flavored rice and vermicelli pilaf, (pulao, palao, fried rice . flavored rice) to go with it and everybody enjoyed it. So here is the recipe

Marsala Fish Curry (Sierra fish in marsala and coconut flavored gravy)

Marsala fish curry

Ingredients:

1. 1 medium sized sierra fish cut into 3/4 inch steaks
2. 1 medium onion sliced thin
3. 2 medium tomatoes sliced
4. 1/4 cup marsala wine
5. 2 tablespoons each of oil, worsteshire sauce, peanut butter ( peanut powder)
6. 1/2-3/4 cup coconut milk
7. 1/2 teaspoon each of salt, red chilly powder, turmeric, cumin powder, coriander powder, ginger-garlic paste
8. 1 big green chilly or 3 thai green chilly sliced
9. Generous amount of fresh cilantro cut into 2 inch stalks

In a pan heat the oil and fry the onions till tender. Add ginger garlic paste and fry for a couple of minutes. Add tomatoes and all the spices and cover and cook for 5 minutes. Add fish and fry on each side for 3 minutes. Add all the other ingredients except cilantro, cover and cook for 10-15 minutes. Turn the fish midway. Garnish with cilantro before taking off the heat. Serve hot with Chicken flavored pilaf

Chicken Flavored Pilaf (Flavored rice and vermicelli cooked in chicken stock)

Chicken flavored rice pilaf

Fish and rice plate

Ingredients:

1. 1-1/2 cup basmati rice
2. 1/2 cup vermicelli
3. 1/2 teaspoon each of grated garlic, butter, red chilly flakes
4. 1/2 tablespoon oil
5. 1 carrot grated
6. 1/2 cup french cut green beans
7. 1/4 cup white corn (optional)
8. 3 cups chicken stock
9. salt to taste

In a heavy bottomed pan, heat the butter and oil and fry the garlic for a minute. Add rice and vermicelli and fry till they start to get brown. Add chicken stock and bring to a boil. Cover and simmer for 10 minutes. Add the vegetables, stir to combine and simmer till the rice and vermicelli get cooked. About 6-8 minutes. Serve hot

Saba Fish Curry

Back in India, when I was a little kid, my mom used to go shopping for fish on those special sundays and I used to accompany her sometimes. And boy I hated that stench. And sometimes when we used to go to Dhavaleswaram my mom would just stop my dad's official car and just buy fresh fish from the fish mongers by the side of the 5th largest river in India The Mighty Godavari . Now I know why the curries she used to make with them tasted so darn delicious- Cause they were fresh
                 Anyway, I made the most basic fish curry my mom used to make and I am serving it with Tomato Dal

Saba Fish Curry (Fish curry with onions and Spices)

Saba Fish Curry

Ingredients:

1. 1 medium sized Saba cut into steaks 1-11/2 inch thinck
2. 1 medium onion
3. 1/2 teaspoon cumin
4. 1/2-2/3 inch ginger
5. 2 green chillies slit
6. 2 garlic pods
7. 1/2 teaspoon each of salt, chilly powder, turmeric, methi powder, coriander powder
8. 2 tablespoons oil

Marinate the fish with all the powdered ingredients and oil and set aside for 5-10 minutes. Grind the onions and ginger and garlic  and cumin to a fine paste. Heat a pan and fry the fish 3 minutes on each side, drain and set aside. Add one more tablespoons of oil and fry the onion paste until it starts getting dark. Add fish to it, add half cup and slit green chillies of water cover and simmer for 5 minutes. remove lid and simmer for 5 more minutes or oil floats on top. Garnish with cilantro and enjoy fish curry