Spicy Njandu/Crab Roast


Spicy Njandu/Crab Roast

½ kilo crabs (I used 2 mud crabs)
3 medium onion sliced
1 medium tomato sliced
2 tbsp crushed ginger
1 tbsp crushed garlic
Few curry leaves
1-2 tsp Kashmiri chili powder
1 tsp black pepper powder
½ tsp turmeric powder
½ cup water
3 tbsp oil
Salt to taste

Clean and cut crab to 2 or 4 pieces depending on the size.
Heat oil and add onion, ginger, garlic and curry leaves.
Saute till onions start to become golden brown.
Add all spice powders, salt and mix well.
Add tomato and saute for few mins.
Add water and when it simmers add crab and stir well.
Cook covered on medium flame for 5 mins.
Stir again, check salt and cook covered for further 5 mins on high flame.
By now the shells would have become red/dark pink in colour. This shows crab is cooked.
Remove lid and sprinkle few more curry leaves and little pepper powder,
Stir on high flame for few mins and transfer to a serving plate.
Serve as appetizer or with rice.


Meen Manga Curry / Fish with Raw Mango in Coconut Gravy


Meen Manga Curry / Fish with Raw Mango in Coconut Gravy

4-5 big slices of kingfish or 5-6 mackerels cut into medium pieces
1 medium mango
5 pearl onion sliced
3-4 green chilis slit
2 tsp ginger sliced
Few curry leaves
2 tbsp oil

To grind:
½ cup grated coconut (fresh or desiccated)
1 tsp chili powder
1 tsp coriander powder
½ tsp turmeric powder
Water to make a smooth paste

To temper:
½ tsp mustard seeds
2 pearl onion thinly sliced
1/8 tsp fenugreek powder
1 tbsp oil (preferably coconut oil)

Clean and keep fish slices aside. If using kingfish, cut into medium pcs.
Slice mango to long thick slices. Keep few thinly sliced pieces aside.
Grind “to grind” ingredients to a smooth paste. (if you are using desiccated coconut, first pulse it few times without water, so it becomes fine powder, then add water and grind. This works for frozen fresh coconut too)
Heat oil in pan or ‘chatti’ and add onions, green chilis, curry leaves, ginger and mango slices and saute for few minutes.
Add coconut paste and saute for a minute.
Add 2 cups hot water.
When water boils add fish pieces and salt and let the curry simmer for 15-20 mins.
Switch off and sprinkle thinly sliced mangoes on top and keep covered.
To temper: heat oil in a small pan and add mustard seeds. When it splutters, add sliced pearl onions and saute till it turns light brown. Take off fire and add fenugreek powder.
Stir and add to fish curry and mix the gravy gently. (gravy will thicken as it cools, as you can see in the pic; by the time I took pic, gravy had vanished!! so adjust water accordingly)
Serve with rice.

Meen Vevichathu / Kerala Style Red Fish Curry

Meen Vevichathu

This is a traditional dish of Kerala, though with slight variations in different parts of Kerala. Everyone like to think theirs is the authentic method!! Justifiably so….it’s a tasty dish.
You say Kappa and the next word is ‘meen curry’, so here goes my recipe…..

Meen Vevichathu / Kerala Style Red Fish Curry

500 gms fish (I used kingfish)
2 tbsp ginger garlic paste
4 tsp Kashmiri chili powder (measuring spoon)
½ tsp turmeric powder
½ tsp fenugreek powder
4 pcs kokum (Kodumpulli)
3 sprigs curry leaves
1 ½ cups water (or little more)
½ tsp mustard seeds
3 tbsp oil

Clean fish and keep aside.
Heat oil in a pan or chatti. Add mustard seeds and let it splutter. (adding mustard seeds is optional)
Add ginger garlic paste. Saute on low flame for approx. 5 min or till raw smell goes.

Meen Vevichathu 1

Don’t let it brown. Also keep the mixture in the center of the chatti or pan to ensure even cooking.
Add chili powder, turmeric powder and fenugreek powder and stir and saute for a minute. Take care not to burn the mixture.

Meen Vevichathu 2

Add water, salt, kokum and curry leaves and increase heat.

Meen Vevichathu 3

When the water boils, add fish. Let it boil for 5 minutes.
Lower the flame to medium and half cover the chatti.
Let the curry simmer till you get thick gravy.
Serve with hot rice.

Add 1 tbsp of wheat flour or all-purpose flour or vinegar in the water to clean fish.
Water level should be above the fish pieces, but not too much. In case, more water is required, always add boiling water.

Meen Vevichathu 4

Chemeen Parippu Curry (Prawns in Lentil Sauce)

Prawns with moong dal

Chemeen Parippu Curry /Prawns with Moong Dal
Recipe source: Vanitha Magazine

250 gms small prawns
½ cup moong dal
½ onion chopped fine
1 tsp garlic chopped
1 tsp ginger chopped
4-5 green chilies slit
2 sprigs curry leaves
1 cup coconut milk
½ tsp pepper powder
2 tbs oil
Paste of ½ tsp chili powder + ½ tsp coriander powder

Dry fry the moong dal till it attains a brown colour.
Cool and wash thoroughly.
Pressure cook with 1 ½ cup water till soft. ( 3-4 whistles)
Heat oil and add mustard seeds.
When it splutters, add onion, ginger, garlic, green chilies and curry leaves till onions start to brown.
Add coconut milk and pepper powder.
When the mixture boils, add prawns, salt and cook for 5 minutes.
Add cooked dal and coriander/chili paste and stir.
Add more coconut milk if required.
When the mixture starts to simmer, take off fire.

Chemeen Manga Curry/Prawns & Mango Curry

Chemeen Manga curry

Chemeen Manga Curry /Kerala Prawns & Mango Curry

250 gms chemmen/prawns
1 small mango cut into long medium pieces
1” piece ginger cut into long thin slices
3-4 green chilies slit
2 sprigs curry leaves
¾ cup fresh coconut (or ½ cup dry desiccated coconut)
½ tsp turmeric powder
1 tsp coriander powder
½ tsp chili powder
¼ tsp fenugreek powder
2 tsp coconut oil

To temper:
1 tbsp oil
½ tsp mustard seeds
2 shallots chopped fine
A pinch of fenugreek powder
1 sprig curry leaves

In a pan or ‘chatti’, place prawns, mango, green chilies, ginger, curry leaves, turmeric powder, coriander powder, chili powder, fenugreek powder, coconut oil and salt along with ½ cup water and cook till prawns are cooked and mangoes are soft. (Prawns will release water)
Grind coconut to a smooth paste using little water and add to prawns. Add more water to get your desired consistency. When it starts to simmer, take off fire. (Don’t let it boil)
To temper, heat oil and add mustard seeds.
When it splutters, add shallots and curry leaves. When the shallots turn light brown, take off fire and add fenugreek powder. Pour this into the curry and mix gently.
Serve with hot rice.

Chemeen Manga curry 1

Nadan Kanava Ularthiyathu (Kerala Squid Roast)

Kanava Ularthiyathu

Nadan Kanava Ularthiyathu (Kerala Squid Roast)

250 gms Kanava
1 medium onion sliced (slices cut again horizontally)
4 tbsp coconut pieces
1 tbsp ginger sliced
1 tbsp garlic sliced
1 small piece kokum (kodumpulli)
1 tsp coriander powder
3 tbsp oil (coconut oil preferred)
2 sprigs curry leaves

To marinate:
1 ½ tsp chili powder
½ tsp pepper powder
½ tsp turmeric powder
½ tsp garam masala

Clean and cut kanava into rings.
Marinate with the above powders and keep for 10 minutes.
Heat oil and saute onion, ginger, garlic and curry leaves.
When onion edges start to brown, add coriander powder and stir for a minute.
Add Kanava and kokum, salt and stir fry on medium to high heat for 5 minutes.
Serve hot if possible.

If the flame is lowered or if you cook covered, squids will release a lot of water and the meat will become rubbery. If water is present, stir fry on high heat.

Kanava Ularthiyathu 1

Karimeen Pollichathu

Karimeen pollichathu 1

This is a Kerala specialty and one of my daughter’s favourite. This vacation she made my mother make it often. My mother makes amazing meen pollichathu and this is her recipe. You can use pomfret or mackerel to make this recipe.

Karimeen Pollichathu in vazhayilla

1 kilo fish
2 large onions sliced thin
2 tbsp ginger chopped fine
4-5 green chilies chopped
3 sprigs curry leaves chopped fine
5 tbsp oil (coconut oil preferred)
Banana leaf -2 layers

Make a paste:
2 tbsp coriander powder
2 tbsp chili powder
1 tsp turmeric powder
4 tbsp vinegar

Clean the fish and make diagonal cuts with ½ “ space.
Make a paste of all dry ingredients in vinegar.
In a bowl add onions, ginger, green chilies and curry leaves.
Marinate the fish with ¾ th of the paste for 15 minutes.

Karimeen Pollichathu 4

Mix the rest of the paste in onion mixture.

Karimeen Pollichathu 3

Heat oil and saute onions till it becomes translucent.
Place 2 layers of banana leaf on a flat pan and place the onions on it.
Place the fish on top. Spoon some onion mixture on top of fish and cook covered for 8-10 minutes.

Karimeen Pollichathu 2

Flip the fish carefully and cook again for 5 minutes.
Serve hot with rice.

Here, I am not making a parcel with the banana leaf. The fish is cooked on the banana leaf.
You can even omit the sautéing step and place onions directly on banana leaf. Try both versions to see which you prefer.
If you don’t have banana leaf, proceed with the whole process in the pan. You won’t be disappointed.

Karimeen Pollichathu

Prawns Fry

Prawns Fry

Prawns Fry

10-12 large Prawns
1 tbsp Kashmiri chili powder
½ tsp turmeric powder
1 tsp pepper powder
1 tsp ginger garlic paste
Pinch of garam masala
Oil for shallow frying (coconut oil preferred)
Few skewers

Devein and clean the prawns. Keep the tail end shell intact.
If the prawns are fresh, you can keep the head part as well. Just make a cut on top of the head and clean well.
Make a paste of all dry powders using water and marinate the prawns for 30 minutes.
Skewer them if you prefer.
Heat coconut oil and shallow fry the prawns on medium flame for approx. 2 mins on each side.
Serve hot.

Prawns Fry 1

Kakka Irachi Ularthiyathu (Kerala Clams Roast)

Kakka Irachi

Kakka Irachi Ularthiyathu (Kerala Clams Roast)

500 gms Kakka Irachi
½ cup coconut pieces (small)
1 medium onion sliced
10-12 shallots sliced
2 tbsp ginger sliced
1 tbsp garlic sliced
1 tbsp chili powder
2 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
1-2 tsp pepper powder
5 tbsp coconut oil

Clean the clams. Squeeze out the dirt at the tip of the clams using a toothpick. Wash thoroughly and squeeze out the water.
Heat oil and saute onions, curry leaves, coconut slices, ginger and garlic till onions start to brown at the edges. Add all the powders and saute for 2 minutes on medium flame.
Add Kakka Irachi and mix well. Cook covered for 10 minutes.
Remove the lid and fry till all water dries up.
Serve with chapathi or better still parotta. Yummy.

Kakka Irachi 1

Mathi Vevichathu (Sardine Curry)

Mathi curry

Mathi Curry (Sardine Curry)

10 sardines cleaned
1 -1½ tbsp red chili powder
½ tsp turmeric powder
1 ½ tsp coriander powder
½ tsp fenugreek powder
1 tsp mustard seeds
3-4 kokum (kodumpuli)
4 tbsp coconut oil
2 sprigs curry leaves

Grind to make a paste:
5 shallots or ½ onion
6 cloves garlic
1 no. 1” pc ginger
1 small tomato chopped (deseeded)

Heat oil and add mustard seeds.
When it splutters, add the paste and stir till raw smell goes and oil separates.
Add the dry powders and stir on low flame for 2 minutes. Don’t let it burn.
Add 2 cups water, kokum, curry leaves and salt.
When the water boils, add the fish. Let it simmer on medium flame till the gravy thickens.
Serve with Kappa (tapioca) or rice.

Mathi curry 1