Nadan Sravu Curry (Shark Curry)

1.Shark/Sravu-1/2kg
2.Pearl Onion(sliced)-3/4cup
  Coconut Pieces(thengakothu)-1/2cup
  Green Chilly(Sliced)-4
  Curry Leaves-3 springs
3.Turmeric powder-1/2tsp
   Chilly powder-2tbsp(adjust according to taste)
   Coriander powder-1tbsp
4.Kudampuli-3-4 small pieces
  (soak in lukewarm water for 10 minutes)
5.Fenugreek powder/uluva podi-a pinch
6.Coconut oil-2tbsp+1tsp
7.Mustard seeds-1tsp

• Make a paste using turmeric powder, chilly powder and coriander powder adding very little water.
• Heat 2tbsp oil in a clay pot (manchatti) and splutter mustard seeds. Add onions, green chillies, curry leaves and coconut pieces.
• When the onions turn brown,reduce heat and add chilly -coriander paste.When oil separates,add 1&1/2 cup water,kudam puli and salt.Allow it to a boil.Add fish pieces and  fenugreek powder.
• Add more water if required, so as to cover the fish pieces.
• Cover and cook until gravy thickens.
• Switch off the flame and add curry leaves and coconut oil.
• Cover and keep aside for sometime.
• Serve with rice.

Coriander Flavoured Microwaved Salmon

1.Salmon /King fish -500gms
2.Coriander leaves(chopped)-1/2cup
   Mint leaves (chopped)-1tbsp
   Shredded coconut-1/4cup
   Green chilly-4
   Garlic-1 clove
   Yoghurt-2tbsp
   Salt.

• Grind the second set of ingredients into a  fine paste.
• Rub this marinade on both sides of the fish using your hands.
• Cover and refrigerate for an hour.
• Arrange fish pieces in a microwave safe dish.Pour remaining marinade over the fish.
• Cover and microwave on 100%power for 4-4.5 minutes.Check center of the fish with a fork.If there is any uncooked fish, microwave for another 30seconds.

Chilly Fish

1.Fish fillet-250gms 
   Ginger garlic paste-1tsp
   Pepper powder-1/2tsp
   Salt
2.Cornflour-2tbsp 
   Maida-2tbsp 
   Beaten egg-1/2
   Chilly paste-1tsp
   Ginger-garlic paste-1tsp
   Salt 
3.Ginger(chopped)-1tsp
   Garlic(chopped)-1tsp 
   Green Chilly(chopped)- 1tsp 
4.Capsicum(yellow,green,red)-1cup 
   Onion-1 
   Spring onion(chopped)-2tbsp 
5.Hot chilly Sauce-2tbsp 
   Tomato sauce-3tbsp 
   Soya sauce-1tbsp 
   Chilly paste-1tsp(optional) 
6.Cornflour-1tsp 
   Water-1/4cup 
7.Refined Oil 

•  Marinate fish pieces with GG paste,pepper powder and salt.
• Make a slightly thick batter with Cornflour, maida, beaten egg, Chilly paste ,Ginger-garlic paste ,water and salt.
•  Coat Fish pieces with the batter and then deep fry till golden. 
•  Heat 2tbsp refined oil in a pan.Add ginger,garlic, green chilly and fry for a minute.
•  Add onions,chopped spring onion and capsicum . Saute till onions turn translucent and shiny(do not brown the onions). 
• Add soy sauce,chilly sauce,tomato sauce and chilly paste.Fry for a minute. 
• Add, 1tsp cornflour dissolved in 1/4 cup water.Add the fried fish and mix well.Adjust salt and remove from heat. Garnish with chopped spring onion.

Mint Flavored Grilled Fish

Fish-1 large piece
Crushed Mint Leaves-1tbsp
Ginger Paste-1/2tsp
Garlic Paste-1/2tsp
Turmeric Powder-1/4tsp
Pepper Powder-1tsp
Lemon Juice-1tbsp
Salt
Olive oil-1tbsp

• Preheat oven to 200 degrees.
• Mix all ingredients except fish.
• Rub this marinade on both sides of the fish using your hands. 

• Cover and refrigerate for at least an hour.
• Bake at 200°C for 20-25 minutes. 

FISH ROAST (Meen Ularthiyathu)

1. Fish (kingfish/tuna/salmon)-1/2kg
2. Ginger paste-2tsp
    Garlic paste-2tsp
    Tomato paste-2tbsp
    Turmeric powder-1/2tsp
    Chili powder-1tbsp
    Salt
3. Onion-2
    Curry leaves-2springs
4. Pepper powder-1tsp
5. Coconut oil-2tbsp

• Cut fish into small pieces and marinate with ingredients 2 for 15-20 minutes.
• Heat 1tbsp oil in a pan and fry fish on low flame.
• Heat 1tbsp oil in another pan and add sliced onions and curry leaves. When the onions become transcluent remove from heat.
• Add cooked onions and pepper powder into the fish and fry till brown.

KARIMEEN (PEARL SPOT) POLLLICHATHU

1. Karimeen (pearl spot)-2
    Lemon juice-1tsp
    Turmeric powder-1/4tsp
    Pepper powder-1/4tsp
    Salt
2. Pearl onion-200gms
    Green chilly-2
    Ginger-1piece
    Garlic-6flakes
    Black pepper seeds-1tsp
3. Tomato (chopped)-2medium
    Curry leaves (chopped)-1spring
4. Turmeric powder-1/2tsp
    Chilly powder-1tbsp
    Salt
5. Coconut oil-2tbsp




1. Marinate fish with turmeric powder, salt and pepper powder. Keep it aside for 10 minutes.

2. Grind together pearl onions, black pepper, ginger and garlic into a coarse paste.
3. Heat 2tbsp oil in a pan. Add ground paste and stir well. When the onions become golden, add turmeric powder chilly powder and salt. Add curry leaves and tomato. When it all gets blended, remove from fire.

4. Apply a thick layer of the paste on the inside and on the outside. The fish should be wrapped in plantain leaf (aluminum foil) and tied with the plantain strings.

5. Cook on low fire till both sides are done.

NETHOLI(ANCHOVIES )THORAN

Netholi(anchovies)- ½ kg
Green chilly-6
Ginger (chopped)-1 piece
Kudam puli/tamarind)-2pieces
Coconut-1cup
Shallots-4
Turmeric powder-1/4tsp
Chilly powder-1 ½ tsp
Curry leaves
Salt
Coconut oil-1tsp


1) Grind coconut with onion, turmeric powder and chilly powder.
2) Cook fish with 1cup water, green chilly, ginger, kudam puli, curry leaves, ground paste and salt.
3) Cover the pan and cook for about 10 minuts.
4) Add coconut oil and remove from fire.

CRISPY FISH FRY

1)Fish-2 big pieces
2)Lemon juice-1tbsp
   Turmeric powder-1/4tsp
   Chilly powder-1/2tsp
   Pepper powder-1tsp
   Salt
3)Cornflour
4)Refined Oil

Marinate fish pieces with ingredients 2.
Roll each pieces with cornflour and deep fry till golden color.

Kerala Fish Fry (Meen Varuthathu)

1.Fish-1/2kg
2.Chilly powder-1 1/2tsp
   Pepper powder-1tsp
   Turmeric powder-1/4tsp
   Fenugreek powder-1/4 tsp
   Ginger-1 piece
   Garlic-4 pieces
   Lemon juice-1tbsp
   Salt
     (Grind together ingredients listed from ginger- garlic to salt into       a fine paste adding a little water)
3.Coconut oil

Marinate fish pieces with the paste. 
Heat oil in a pan and shallow fry the fish  pieces.

SHARK THORAN(Sravu podichathu)

Shark fish-200gms

Kudam puli-2 piece

Turmeric powder-1/2tsp

Salt

Coconut oil-2tsp

Mustard seeds-1tsp

Dry red chilly-2

Curry leaves-1 spring

Onion (sliced)-1

Tomato(sliced)-1

Garlic(sliced)-4

Ginger(sliced)-1 piece

Green chilly-4

coconut(shreaded)-1cup

Turmeric powder-1/2tsp

Chilly powder-1 1/2 tsp

Salt

1) Cook fish with turmeric powder,kudam puli,salt and water.

2)Remove bones and mash well with a mixer.

3)Heat oil in a pan ans splutter mustard seeds ,add red chilly and curry leaves.

4)Add onion ,garlic ,ginger and green chilly.

5)It become soft add tomato ,chilly powder ,turmeric powder, fish ,coconut, and salt.

6)Stir well during cooking.let it dry and remove from fire.

SQUID/KANAVA ROAST (microwave)

Kanava-4(medium)
Onion(sliced)-2
Tomato -1
Ginger-1tbsp
Garlic-1tbsp
Green chilly-2
Turmeric powder-1/4tsp
Chillypowder-1tsp
Coriander powder-1tsp
Garam masala-1/2tsp
coconut oil-2tbsp


• Cut squid in to small round pieces.

• Mix onion, coconut oil chopped ginger, garlic and green chilly.
• Microwave at high power for 4 minuts.stir 2 times during cooking.
• Add squid, tomato and salt. Microwave at high power for 4 minuts.stir 2 times during cooking.

• Add masalas and mix well. Close the dish and microwave at 80% power for 8-10 minutes.
• Stir every 1.30 minutes.
• It become a brown color, remove the dish from oven.
• Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves.
• Pour it on the roast. Mix well.
• Serve with rise or chapattis.

FISH FINGER FRY

King fish-200gms
Salt
ginger-garlic paste-1/2tsp
Turmeric powder-1/2tsp
Lemon juice-1tbsp
Pepper powder-1tbsp

For batter
Egg-1
ginger-garlic paste-1/2tsp
Corn flour-1/2 cup
Maida-1/2cup
Salt-to taste


Cut fish in to small rectangle pieces.
Marinate with turmeric powder, pepper powder, ginger-garlic paste ,lemon juice and salt for 10 minutes.

Make a thick batter with egg, cornflour ,ginger-garlic paste and maida.

Dip each fish pieces in the batter to coat well on all sides .Deep fry till golden color.

FISH CUTLET

Fish (tuna/kingfish)-200gms
Potato-3medium
Chopped onions-2
Ginger-garlic paste-1tbsp
Green chillies-3
Turmeric powder – A pinch
Pepper powder-1/2tsp
Chilly powder-1tsp
Garam masala-1/4tsp
Coriander leaves (chopped)-2tbsp
Egg – 1 no
Breadcrumbs-1cup
Salt – to taste
Oil for frying

1.Pressure cook potatoes and mash them well.
2. Cook fish with salt, water, turmeric powder and pepper powder. Mash it with hands.
3. Heat 2tbsp oil in a pan. Fry onions till brownish.
4. Add ginger garlic paste and green chilly.
5. Add chilly powder, pepper powder and garam masala and fry for some time.
6. Add mashed fish and sauté for some time.
7. Remove from heat.
8. mixed together the fish mix and the potatoes.
9. Add coriander leaves and salt.
10. Make balls and roll it in desired shape.
11. Dip it in beaten egg and roll it with bread crumbs.
12. Deep fry in oil

Kerala Fish Biriyani

For fish masala

1.King fish-4 pieces(400gms)
   Turmeric powder-1/4tsp
   Chilly powder-1tsp
   Lemon juice-1ts
2.Pearl onion(sliced)-1cup
   Tomato-1
3.Green chilly-4-6
   Ginger-1piece
   Garlic-4cloves
   Cumin seeds-1/2tsp
3.Grated coconut-1/2cup
4.Yoghurt-1/2cup
   Coriander leaves (chopped)-1/2cup
   Salt

FOR RICE
Kaima rice-2cups (basmati rice)
Ghee-2tbsp
Cinnamon -2sticks
Cardamom -1
Cloves -4
Bay leaf -1
Lemon juice -1tsp
Salt -to taste
Safron-a pinch
Milk-1/4 cup
(Soak safron in milk for 15 minutes)


For garnishing
Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful

Preparation (masala)

• Marinate fish with a pinch of turmeric, salt, lemon juice and chilly powder and keep it aside for 30minutes.

     Fry each side for 2minutes.Keep aside

• Grind together ginger, garlic ,cumin seeds and green chilly

• Grind coconut in to a fine paste.

• Heat oil in a large mouthed vessel and add chopped onions.

• They become translucent add ginger-garlic-chilly    paste and turmeric powder.

• Add coconut paste, chopped tomato, yoghurt and coriander leaves.

• Add fried fish and salt.Cover and cook on medium flame until gravy thickens.

Preparation (rice)

• Add 2tbsp ghee and fry all spices.Add drained rice and fry for 5minutes.

• Add 2 cups of water, lemon juice and salt.Cook untill all the water is absorbed.

• Pre-heat the oven in 200 degrees.

• In an oven proof dish, spread half the masala and place half of the rice over it. Spread the remaining masala and top with the rice.Add fried onions cashewnuts and raisins.Spread safron milk over the rice.

• Cover the dish with aluminium foil and bake for 20 minutes.
• Serve hot with raitha.

FISHMOLI

Ingredients:

kingFish-250g
ginger garlic paste-1tsb
Green Chillies-4
Black Peppercorns-10
Turmeric powder-1 pinch
lemonjuice-2tsp(optional)
Tomato-2-medium-sliced
Onion-1 large-sliced
Coconut milk-thin-1 cup
Coconut milk-thick-half cup
Curry leaves-1 sprig
Salt-as required
Coconut Oil-as required

Method:

Marinate fish with a pinch of turmeric, salt and lemon juice and keep it aside for 10 minutes

fry eacfh sides for 1minut

Heat oil in a large mouthed vessel(meen chatty) and add curry leaves and onions. They become translucent add ginger garlic paste, pepper corns & tomato.Fry for 4-5 minutes.

Add turmeric powder; thin coconut milk, salt and fish pieces

.Close the vessel and allow the fish pieces to cook in this gravy till the pieces are well cooked. Now add the thick coconut milk and cook another 3 minutes .
Remove from heat.Garnish with curry leaves.
Serve with rice,appam idiyappam,chapathi etc

Nadan Mathi Curry /Fish Curry/ Sardine Curry

1.Sardine -10 nos
2.Ginger (chopped) -1inch piece
   Garlic (chopped) -4cloves
   Small onion (chopped) -10nos
3.Curry leaves -a handful
4.Turmeric powder-1/4tsp
   Chilly powder -2tbsp
   Coriander powder -1tbsp
    Fenugreek powder (uluva) -1/4tsp
5.Coconut oil -3tbsp
6.Kudam puli/kumkum -3 pieces(soaked in Luke warm water)
    Salt

Preparation

• Heat oil in a frying pan. Add onion, ginger garlic and curry leaves.When onion turns brown,add turmeric powder,chilly powder, coriander powder and fenugreek powder. Add 1½ cups water kudam puli and salt .
• When the gravy stars boiling add fish pieces and salt. Cover and cook on low flame until gravy thickens..
• Serve with rice.