KARIMEEN FRY / CRISPY FRIED PEARL SPOT FISH / SPICY KERALA KARIMEEN

 Karimeen fish is a very popular one from Kerala. (India). The English name is Pearl Spot Fish. It is usually fried whole with a spicy marination which is served as a snack in local eateries and toddy shacks. However it can also be cooked in the curry form.

Some known facts about this fish

•  Karimeen Fish enjoys the pride of being the official fish of Kerala state which was declared by the state government in the year 2010.  It is a highly nutritive fish. 
•  Along with a good amount of meat Karimeen also includes fat, phosphorus and calcium
• Karimeen fishes have the special ability to live equally in both pure and saline waters. They are mainly found in rivers, ponds, farm fields, canals and estuaries. 
• Apart from Kerala, Karnataka and Orissa are the other major states where Karimeen is found in India.

Ingredients

Karimeen ........... 2-3 (medium size)

Fennel or saunf powder ....... 1/2 tsp

Red chilli powder ................ 1 tbsp (or as you like)

Black pepper ....................... 1/2 tsp

Ginger garlic paste .............. 2 tbsps

Rice powder ........................ 1 tbsp

Lemon juice ........................ 1 & 1/2 tbsps ( you may use tamarind juice instead )

Salt ...................................... to taste

Curry leaf sprigs .................. 6-7

Oil ........................................ to fry as needed ( preferably coconut oil)

Method:

1. Clean the fish well. Remove the scales. Discard the gills and fins. Wash under running water thouroughly.

2. Make gashes on both sides.

3. Sprinkle salt and rub it well on the fish.

4. Squeeze out lime juice and rub it nicely.

5. Set it aside for 1 hour. This is the first marination.

6. In a bowl mix all the ingredients except oil. This is for the second marination.

7. After one hour wash the fish again to remove excess salt.

8. Rub the mixture (second marination) well on the fish including the gashes and inside the head.

9. Cover and set it aside until you are ready to fry. It is better to refrigerate the fish.

10. Heat oil in a flat bottomed pan to medium hot. Line it with curry leaf sprigs.

11. Place the marinated fish on them and cover the lid.

12. Fry on medium flame for 6-7 minutes on one side.

13. Flip the fish carefully and fry the second side for 3-4 minutes covered. 

14. The frying time may vary if the fish is larger in size. 

15. Remove it and serve hot. 

16. You can relish it like a snack or pair it with dal chawal 

Check out the video

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KOOTU KARI / KOOTTU KARI / KERALA STYLE YAM / ONAM SADYA RECIPES

Kootu kari or Koottu Kari is a traditional preparation of Kerala and one of the important dishes made for Onam Sadya/ Sadhya. It is a dry preparation made with vegetables like yam, pumpkin, ashgourd, raw banana, carrots with the addition of black chickpeas (kala chana) or chana dal. Lot of coconut is added to this which makes it extra special and specially the roasted coconut added in the end gives it an amazing flavour and crispiness.
I have used yam in this preparation as it is one of the secret ingredient given by my partner Kalyani Sri of Sizzling Tastebuds.  Do visit her space for delicious recipes. 
 In our group, "Shhhhhh Cooking Secretly" where we are paired with a co-blogger and 2 secret ingredients are chosen by her. We have to prepare the dish with them. The other ingredient is green chillies. The theme for this month is Kerala Cuisine.

Here goes the recipe.

Ingredients:
Yam ..... 2 cups (cut into small cubes)
Coconut .... 2 cups (grated)
Black chickpeas .. 1 cup (boiled)
Green chillies .. 3-4 or as per your liking.
Turmeric powder .. 1/4 tsp
Cumin seeds ... 1 tsp
Mustard seeds .. 1 tsp
Curry leaves .. 1 sprig
Black pepper corns .. 1 tsp
Ginger .......... 1" piece
Salt ............ to taste
Coconut oil or vegetable oil ... 1 tbsp

Method:

Boil the yam cubes adding a little salt and turmeric.

Drain them and set aside.

Boil the black chana with a little salt. Drain and set aside.

Grind together 1 cup coconut, cumin seeds , pepper corns and ginger to a coarse paste.

Remove it in a bowl and set aside.

In a pan dry roast the remaining 1 cup coconut until it gets crispy and golden brown.

When it is almost done tip in the mustard seeds and allow them to crackle.

Now add the curry leaves and slit green chillies and stir fry a little.

Remove the roasted coconut into a bowl.

Heat oil in a pan and add the ground coconut paste. Saute a little.

Add the boiled yam pieces, kala chana and mix well.

Finally add the crispy roasted coconut leaving a little for garnishing.

Serve with plain rice, dal and any vegetable curry.

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Mambazha Pulissery / Ripe Mango Curry

Chakka Pradhaman / Jackfruit Payasam

Avial

MAMBAZHA PULISSERY / RIPE MANGO CURRY KERALA STYLE / SADHYA RECIPE

Mambazha Pulissery is one of the Traditional curries of Kerala prepared for Sadhya (festive recipes). It is sweet, sour and spicy in flavour with coconut based gravy with the addition of yogurt and green chillies.This curry is usually paired with idiyappam but it goes well with plain rice, neer dosas and appams also. Pulissery and Moru Kootan have the similar gravy base.

Ingredients:
Mangoes .. 2 (select small variety)
Yogurt ...... 1 cup
Grated coconut .. 1 cup
Green chillies ... 2 (add more if you like it spicy)
Turmeric powder .. 1/4 tsp
Cumin seeds ..... 1 tsp
Mustard seeds ... 2 tsp
Fenugreek seeds ... 1/2 tsp
Dry red chillies .... 2-3
Curry leaves ..... 1 sprig
Coconut oil .... 2 tbsps (you may use any oil if you don't have coconut oil)
Salt ......... to taste

Method:
1. Wash and peel the mangoes.
2. In a chatti or a pan take sufficient water and cook the mangoes adding slit green chillies, turmeric and salt.
3. Meanwhile grind the coconut , yogurt and cumin seeds to a paste.
4. Stir in the ground paste with the mangoes in the pan.
5. Mix carefully and check the salt.
6. When the curry is done remove it from the gas.
7. In a small pan heat the coconut oil or any cooking oil. When it is hot reduce the flame and add the mustard seeds, fenugreek seeds, curry leaves and dry red chillies.
8. Stir in the tadka to the mango curry.

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CHAKKA PRADHAMAN / JACKFRUIT PAYASAM

This is traditional dessert from Kerala. Jackfruit is a delicacy there and many desserts are made from this fruit. One of them is this simple pradhaman made with the addition of jaggery and coconut milk. Some also add chana dal to it and I prefer it this way as dal gives the thickness and added flavours to the dish.

Ingredients:
Jackfruit ..... 1 cup
Chana dal .... 1/4 cup
Jaggery ....... 4-5 tbsps (crushed)
Coconut milk .... 100 ml (about 1/4 cup)
Cardamom powder ... 1-2 pinches
Cashewnuts .............. handful
Desi ghee ................ 1 tbsp

Method:

1. Cut the jackfruit into small pieces after removing the seeds.

2. Soak chana dal for 1-2 hours.

3. In a pressure cooker add the chana dal, jack fruit pieces and one  and half cup water. You can also add the jaggery. Cook for 7-8 whistles.

4. After it is cooled blend this mixture with a hand blender or in a mixer. Pour it in a pan and bring to a boil. Add the cardamom powder for flavouring.

5. Stir in the thick coconut milk keeping the consistency to your preference. Remember that it thickens a bit after cooling because of the addition of chana dal.

6. Fry the cashew nuts lightly in the ghee and add to the prepared pradhaman. You can serve it warm or chilled.

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OATS ADA PRADHAMAN

This is a traditional payasam recipe from Kerala which is made with rice flour, jaggery and coconut milk. I have replaced rice flour with  with oatmeal. The taste is just the same.You must try out this healthy version.

Ingredients:
 Oats .. 1 cup (dry grind to a fine powder)
 Jaggery ... 1/2 cup
 Cardamoms ... 4
Cashewnuts ... handful
Coconut milk .... 1/4 cup
Desi ghee ... 2 tbsps

 Method:

 1. Grind the oats to a fine powder. Mix water to make a smooth dosa like batter.

2. Take a banana leaf and cut into big square pieces.

3.  Heat them over the flame to soften them a bit to make the rolling easy.You may use foil paper if you can't get banana leaves.

 4. Spread batter with a spoon leaving the edges like you spread a dosa. I have used foil today.

5. Roll them carefully and seal the foil paper edges. If using banana leaves tie them with threads.

 6. Steam them in a double boiler for 10 - 12 minutes.

7. Immerse the rolls into chilled water. They will easily open up after this step.

8. Remove the steamed ada strips from the water and set aside.

9. Now boil the jaggery with water and remove the scum. Strain to remove the impurities.

10. Now cut the ada strips into pieces and add the steamed ada and cook until done. Add cardamoms while cooking.

11. Stir in the coconut milk and simmer until you get the desired consistency.

 12. Heat ghee and lightly fry the cashew nuts and add them to the pradhaman.

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Chakka Pradhaman

Oats Payasam

Aval Payasam / Poha Kheer