FISH CURRY RECIPES


PRAWNS ROAST


Ingredients:



  • Prawns - 500 gms

  • Coconut Oil- 2 tbsp

  • Onion- 2 nos (chopped)

  • Ginger - 1 tbsp(crushed)

  • Garlic - 8 cloves(sliced)

  • Tomato - 2 nos (sliced)

  • Green Chillies - 3 nos (split length wise)

  • Turmeric Powder - 1/4 tsp

  • Coriander Powder- 1.5 tsp

  • Kashmiri Chilly powder - 2tsp

  • Red chilly Powder - 1 tsp

  • Pepper Powder - 1/2 tsp

  • Garam Masala Powder - 1/2 tsp

  • Fenugreek Powder - 1/4 tsp

  • Lemon Juice - 2tsp

  • Mustard Seeds

  • Curry Leaves

  • Salt


    • Preparation:
    • Clean the prawns.Marinate the prawns adding salt and lemon juice for 10 mins.
    • Heat oil in pan, add mustard seeds and allow it to splutter.
    • Add ginger, garlic, curry leaves and green chilies.Saute it for a minute.
    • Add chopped onion and saute it for 2-3 mins till the onion turns light brown in color.
    • Keep in low flame.Add kashmiri chilli powder, red chilly powder, turmeric powder, coriander powder, fenugreek powder, pepper powder and garam masala powder.Saute all the masala till the raw smell goes.
    • Add the sliced tomato and combine well.Add 1 cup of water and allow it to boil.
    • Add the marinated prawns into it and mix it well.Cover it and cook for 10 minutes.
    • Adjust salt.Stir in between and wait till the gravy thickens.
    • Add 1 tsp of coconut oil on top of it and switch off the flame.
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     MEEN MULAKITTA CURRY
    Ingredients:

    • Fish - 1kg (Ikura/Avoli/ any Fleshy Fish)
    • Small Onion - 7-8 nos(sliced)
    • Curry Leaves
    • Turmeric Powder - 1 tsp
    • Uluva - 1 tsp
    • Chilli Powder - 2 tbsp
    • Asafoetida - a small piece
    • Ginger Crushed - A big piece
    • Kudampuli - As per the sourness (Wash the kudampuli and soak it in water)
    • Oil
    • Water
    • Salt

     Preparation:
    • Take a kadai and heat oil in that for frying our masala.
    • When the oil is hot add uluva and fry till it become brown.
    • Add curry leaves, small onion and ginger and saute for few sec.
    • Add asafoetida,fry till the onion get fried and become brown.
    • Keep in low flame and add turmeric powder, saute till the raw smell goes.
    • Add chilli powder and saute it.Make sure flame is very low.The Chilli powder will become dark brown.
    • Now we have to grind the above masala into a paste( add little water to make into paste).
    • Take a manchatti now (Fish curry will be tasty if we are preparing in manchatti) and transfer our masala paste into it add enough water and switch on the flame.
    • Add the kudampuli, enough salt and cover it, let it boil.
    • When the gravy get boiled add our fish and cover it.
    • When the curry get boiled add salt if necessary.Cook for another 10-15 mins or as much gravy you need.(Do not stir the gravy because our fish may broke into pieces.so better give gently spin the manchatti)
    ********************************************************************************


    Ingredients:
    • Fish - 250 g (I took Ikura, you can use any fish)
    • Coconut Milk - 1/2 coconut, take first milk
    • Kudampuli- 3 medium size(as per you sourness you can use, wash the kudampuli and then soak in water)
    • Big Onion - 1 medium size(sliced)
    • Ginger - 1 big piece(crushed)
    • Curry Leaves
    • Green Chilli - 2-3 (As per your taste)
    • Coriander Powder - 1 tbsp
    • Chilli Powder - 1/2 tbsp
    • Turmeric Powder - 1/4 tbsp
    • Dry Chilli and mustard seeds for Tempering


    Preparation:
    • Take manchatti and heat oil in that.Once the oil is hot add the mustard seeds let it splutter, then add dry chilli and let it get fried.
    • Add Big onion,Ginger,green chilli and curry leaves.This should get fried in the oil.
    • When the onion becomes golden brown,keep in low flame and add turmeric powder, saute till the raw smell goes.
    • Add coriander powder and saute till the raw smell goes , then add the chilli powder.Saute till the raw smell goes.
    • Add enough water and kudampuli .Keep the flame high and add enough salt.
    • Cover the manchatti and let the gravy boil.Once its boiled add fish.
    • Cover it and cook our fish(gravy will be boiled).Add curry leaves and cover it again and cook for2-3mins.
    • Add coconut milk and cover the manchatti.Let it get boiled .When its boiled completely switch off the flame.
    • Take a kadai ,heat oil in that and add 2-3 small onion sliced and 2 dry chilli.Saute till the small onion becomes brown.Add this to the make the fish curry more tasty.
    *********************************************************************************


    Ingredients:

    To Roast (without oil)
    • Chilli Powder- 1 tbsp
    • Coriander Powder 1 tbsp
    • Turmeric Powder - 1/4 tbsp
    To Grind
    • Coconut shredded - 1/2 cup
    • Small onions - 3nos
    • Tamrind - 1/2 lemon size
    • Cumin seeds - 1/4 tsp
    For Curry
    • Fish (Tuna, Vaala etc)
    • Tomato -  1 nos(sliced as large piece)
    • Green chillies - 3 nos (slice it length wis)
    • Uluva Podi - 1/4tsp
    • Drum Stick - 1 (Sliced length wise)
    • Salt - As needed
    To Temper
    • Coconut Oil - 1 tbsp
    • Mustard seeds - 1tsp
    • Curry Leaves
    Preparation
    • Roast all ingredients under 'To Roast' in low flame in a pan until the color of the masala powder turn thick and switch off the flame and let it cool.
    • Grind all ingredients under'To Grind' along with the roasted masala powder and make it into a paste.
    • In a manchatti without keeping in flame add all the ingredients under 'To Curry'( except fish and uluva  ) and the step 2 paste along with the required water.
    • Keep the manchatti into the stove and keep in high flame.Cover the manchatti let the gravy boil.
    • When the gravy get boiled add fish and cover it.
    • When the fish curry starts boiling add uluva powder into it.Mix the curry and cover it.
    • Cook for another 10 mins.
    • In separate small pan add all the ingredients under 'To Temper' and when it is done add this to the boiling curry and switch off the flame.
    *********************************************************************************


    Ingredients:
    • Fish (Mathi/Chala) - 1 kg (keep as full fish without cutting)
    • Garlic - 12 cloves (thinly sliced)
    • Ginger - 1 big piece (thinly sliced)
    • Curry leaves
    • Kashmiri Chilli Powder - 2 tbsp (Can add more as per the spice required)
    • Turmeric Powder - 3/4 tsp
    • Uluva Powder - 1/2 tsp
    • Asafoetida Powder - 1/4 tsp
    • Mustard seeds - 1/2tsp
    • Kudampuli - 5 piece (As per the taste)(wash it and soak in water)


    Preparation:
    • Take a manchatti and add oil.Splutter mustard seeds in it.
    • Add garlic, ginger, curry leaves into it and fry it in oil.Garlic and ginger will become golden brown.
    • Lower the flame and add turmeric powder.Saute till the raw smell goes.
    • Add chilli powder and saute till it become dark brown color.Keep sure to keep the flame low.
    • Add water into it.Fish should just dip in water that is the measurement of water required.
    • Cover the manchatti.Let the gravy boil.
    • When the gravy boils, Add sufficient salt and stir.Add the fish.Close the chatti and cook.
    • When the fish is half cooked add uluva powder.Slightly spin the chatti.
    • If salt is required add it and cook for another 10 min by closing it.
    • Add asafeotida powder and cook for another 5 min without closing.
    • Tasty fish curry is ready.This we can keep for 3-4 days.
    *********************************************************************************

    CHEMMEEN KUDAMPULI CURRY
    Ingredients:

    • Prawns - 250g
    • Small Onion- 3 big (sliced)
    • Garlic - 6 big cloves(sliced)
    • Ginger - 1 big piece (sliced)
    • Turmeric Powder - 1/2 tbsp
    • Chilli Powder - 2 tbsp
    • Pepper Powder -1/4 tbsp
    • Uluva Powder - 2 pinch
    • Kudampuli - 4 pieces (wash and soak in water)
    To Temper
    • Small onion - 2 big (sliced)
    • Mustard seeds - 1tbsp
    • Curry leaves
    • Dry Chilli
    Preparation:
    • Heat a manchatti and heat oil in that.
    • Add ginger,garlic, small onion and curry leaves.Fry till it turn golden brown.
    • Keep in low flame and add turmeric powder, saute till the raw smell goes.
    • Add chilli powder, saute till the raw smell goes.
    • Add the kudampuli along with the soaked water and add enough water for cooking the prawns.
    • Keep in high flame and add required salt.Cover and boil the gravy.
    • When the curry is boiled add pepper powder and uluva powder.Add prawns into it.
    • Mix prawns along with the gravy, cover it and cook.
    • When the curry boils stir it again.Cover and cook for around 10 mins.Pawns will be cooked now.
    • If you feel gravy is more, uncover and cook till you require the gravy.
    • Take a small pan add oil and splutter mustard seeds in it.Add dry chilli, small onion and curry leaves.Fry it and add a pinch of turmeric powder and pinch of chilli powder so that our curry will get good smell and color.Add this into our curry.Tasty Chemmeen curry is ready.
    *********************************************************************************


    Ingredients:
    • Mathi/Chala - 1kg
    • Onion - 1 Medium (Sliced)
    • Ginger - 1 Big Piece (Crushed)
    • Green Chillies - 5 (Sliced)
    • Curry Leaves
    • Kudampuli - 2 Big Pieces (Wash and soak it in water)
    • Coconut Milk (2nd extract) - 1 Cup 
    • Coconut Milk (1st extract) - 1/2 Cup
    • Red Chilli Powder - 1 tbsp
    • Coriander Powder - 1 1/2 tbsp
    • Turmeric Powder - 1 tsp
    Preparation:
    • Take a manchatti, heat oil in it and add onion,green chillies, curry leaves and crushed ginger.Saute till the onion turns into golden brown color.
    • Keep in low flame.Add Turmeric powder and saute till the raw smell goes.Followed by coriander and chilli powder one by one and saute till the raw smell goes.
    • Add 2nd extract of coconut milk and kudampuli along with its soaked water into it.
    • Mix it with the masala , add required salt.Keep in high flame, cover it and cook till the gravy boils.
    • Add the fish and mix the whole curry.Cover it and cook the fish in medium flame.
    • Once the fish is cooked add the 1st extract of coconut milk, keep in low flame and cook for another 1 min. Switch off the flame after a minute , our fish curry is ready.
    *********************************************************************************

    Ingredients:
    • Ayala - 5 nos(cut into medium size piece)
    • Mango - 2nos (Peeled and sliced small)
    • Green Chilli - 2 nos
    • Curry Leaves
    • Chilli Powder - 2 tbsp
    • Coriander Powder - 1 1/2 tbsp
    • Turmeric Powder - 1/2 tsp
    • Uluva Powder - 1/4 tsp
    • Coconut Grated - 1/2 coconut
    • Shallots - 4 nos
    • Salt
    Preparation:
    • Grind Chilli, Coriander, Turmeric, Uluva powders, Coconut and shallots and make it into a paste.
    • Take a manchatti and add Fish, Mango, Greenchilli, Curry leaves and the Grinded paste along with salt and required water.
    • Cook till it boil after that cover and cook for another 10 mins.
    • Remove the cover and cook for another 10 mins or till you need the gravy. Fish curry is ready.
    *********************************************************************************

    Ingredients:
    • Mathi - 1/2 kg
    • Coconut Grated - 1/2 coconut
    • Turmeric Powder - 1/2 tsp
    • Kashmiri Chilli Powder - 2 tbsp
    • Coriander Powder - 1 tbsp
    • Raw Pepper - 6 nos
    • Kudampuli - 3 pieces (wash and soak it in water)
    • Shallots - 3 nos (sliced)
    • Green Chilli - 2 nos
    • Curry Leaves
    Preparation:
    • Take a pan and heat grated coconut without adding oil.
    • Add sliced shallots and heat it.
    • Add turmeric, chilli, coriander powders and raw pepper. Heat till the raw smell of the powders goes.
    • Grind the masala into a paste by adding little water.
    • Take a machatti add the grinded masala, salt , green chilli and required water for cooking the fish.
    • When the gravy boils add fish into it.Cover and cook it.(stir it occasionally)
    • When it boils add the kudampuli.
    • When the gravy becomes thick add curry leaves and switch off the flame.
    *********************************************************************************

    Ingredients:

    • Crab - 1 kg
    • Onion - 4 medium sized (sliced)
    • Shallots - 10 nos (cut into medium size piece)
    • Ginger - 1 big pieces ( chopped)
    • Green Chilli - 3 nos (sliced)
    • Turmeric Powder - 2 tsp
    • Kashmiri Chilli Powder - 2 1/2 tbsp
    • Tamrind Water - 2 tbsp
    • Pepper Powder - 1 tbsp
    • Meat Masala - 1/2 tbsp
    • Coconut oil
    • Curry Leaves
    You can change the ingredients measurement as per the spice you prefer for the curry.
    Preparation:

    • Take a big bowl add onion, shallots, ginger, green chilli along with the crab.
    • Add Turmeric powder, salt.Mix everything and heat it.
    • Add water for cooking the crab. Do not stir it.
    • When it starts boiling stir the curry.Add chilli powder, tamarind water and mix everything.Cook for 5 mins.
    • Add Pepper powder, Meat masala and little oil.Add curry leaves too.
    • Cook for 10 mins (or till you need the gravy).Our Nadan Crab curry is ready :)
    *********************************************************************************

    Ingredients:

    • Kilimeen / Navara Fish - 1/2 kg
    • Green Chilli - 2 (cut it lengthwise)
    • Tomato - 1 big (Chopped)
    • Curry Leaves
    • Oil - 2 tbsp
    For Grinding:
    • Kashmiri Chilli Powder - 2 tbsp
    • Coriander Powder - 1 tbsp
    • Fenugreek Powder - 1/2 tsp
    • Turmeric Powder - 1/2 tsp
    • Coconut Grated - 1/2 cup
    • Shallots - 2 nos
    • Garlic - 1 clove
    • Tamarind - 1 small ball
    Preparation:
    • Dry roast chilli powder and coriander powder in a non-stick pan. Keep the flame very low so that the power don't get burned.
    • Switch off the flame when the powder starts to change colour.
    • Grind this with the other ingredients listed under 'For Grinding' into a smooth paste.
    • Heat oil in the manchatti and add the grinded paste to it.
    • Saute very well until the oil start to separate.
    • Add Green chillies and tomatoes into it.Cover it and cook the tomatoes.
    • Add fish and add enough water and salt and cook on a medium flame for about 15 minutes or;until the gravy thickens.
    • Add curry leaves ans switch off the flame.
    *********************************************************************************


    Ingredients:
    • Prawns - 1/2 kg
    • Onion - 1 small (sliced)
    • Ginger - 1 big piece (crushed)
    • Green Chilli - 3 (sliced)
    • Tomato - 1 (Chopped)
    • Curry Leaves
    For Roasting:
    • Coconut - 1/2 coconut (grated)
    • Shallots - 3 nos
    • Turmeric Powder - 1/2 tbsp
    • Chilli Powder - 1 1/2 tbsp
    • Coriander Powder - 1 1/2 tbsp
    • Valanpuli - soak in water and squeeze the juice (as per the sourness)
    For Tempering:
    • Oil
    • Mustard Seeds
    • Dry Chilli
    • Shallots - 2 nos(sliced)
    Preparation:
    • Take a pan for roasting the coconut. Add coconut, shallots and little oil.Saute the coconut till it becomes golden brown.
    • Add 1/4 tbsp turmeric powder and saute till the raw smell goes.
    • Keep in low flame and add Coriander Powder and saute till the raw smell goes.
    • Add Turmeric Powder and saute till the raw smell goes and turn into brown color.
    • Switch off the flame and let the mix get cool.Once its cooled grind it and make into a fine paste by adding little water.
    • Take a manchatti heat it and add oil.Add Onion, Curry leaves and the crushed ginger into it.
    • Saute it till the onion turns into golden color.Add the remaining turmeric powder into it and saute till the raw smell goes.
    • Add the grinded paste into it along with enough water for cooking the prawns (add around 2 1/2 cup).
    • Add the chopped tomato into it. Cover it and keep in high flame.
    • Once the gravy boils add prawns into it. Mix the prawns with the gravy.Cover it and cook.
    • When the curry boils just stir the entire curry. Cook for another 5-10 mins.
    • Add the tamarind water (add tamarind water as per the sourness you require).Add enough salt.
    • Cover and cook for another 5 - 10 mins.Oil will start appearing on the top.If you feel gravy is more you can uncover and cook till the oil appear.(But do not overcook the prawns as it will become texture like rubber).
    • Now take a small pan, add oil and sputter the mustard seeds. Add the dry chill and let it fry.Add the sliced shallots and saute till it turns golden color.
    • Add the tempered oil into the curry.Tasty Prawns theeyal is ready.
    *********************************************************************************


    Ingredients:
    • Fish (Mathi/ Ayala/ King Fish/ Avoli) - 8 nos (I used Mathi here)
    • Coconut Grated - 1/2 cup
    • Onion - 1 (sliced)
    • Tomato - 1 (chopped into medium pieces)
    • Green Chilli - 2 nos
    • Tamarind Water - 2 tbsp
    • Coriander Powder - 1 tbsp
    • Turmeric Powder - 1/2 tsp
    • Pepper Powder - 1 tbsp
    • Kashmiri Chilli Powder - 1/2 tbsp
    • Fennel Seeds - 1/2 tsp
    • Mustard Seeds - 1 tsp
    • Uluva - 1 pinch
    • Curry Leaves
    • Oil - 1 tbsp
    • Salt
    Preparation:
    • Dry Roast Coconut grated, fennel seeds, sliced onion in a pan.
    • When coconut turns into brown color add coriander powder and roast for 2 min and switch off the flame and allow it to cool.Once cooled grind it and make into a paste.
    • Take a pan, add enough oil and sputter the mustard seeds.Add uluva and curry leaves.Saute till the uluva starts changing the color.
    • Add chilli powder and saute till the raw smell goes. Add 1/2 tbsp if pepper powder and saute for 1 min.
    • Add tomato, green chilli and turmeric powder and saute it for 2- 3 mins.
    • Add the roasted coconut paste and mix it well.
    • Add fish, tamarind water, salt and enough water for cooking the fish (fish should just dip in water that is the amount of water we require).
    • Cover and cook the fish. Once the fish is cooked add the remaining pepper powder and cook for 2 mins. Tasty Fish curry is ready.
    *********************************************************************************


    Ingredients
    • Fish - 1/2 kg
    • Shallots - 1/4 cup (chopped)
    • Garlic - 6 cloves (Sliced)
    • Ginger - 1 Medium Piece (Chopped)
    • Green Chilli - 2 nos (Slit length wise)
    • Tomato - 1big (Chopp into medium piece)
    • Kashmiri Chilly Powder - 2 tbsp
    • Coriander Powder - 1 1/2 tbsp
    • Turmeric Powder - 1/2 tsp
    • Kudampuli - 1 Large piece (wash and soak in water)
    • Curry Leaves
    • Salt
    • Oil
    Preparation:
    • Dry Roast Chilli Powder, Coriander and Turmeric Powder till the raw smell goes.Allow it to cool and make into a paste adding enough water.
    • Take a manchatti add oil and heat it.Add shallots, garlic, ginger, green chilli and curry leaves and saute for 3 mins.
    • Add the masala paste into it and saute for 2 mins.
    • Add tomato and mix it with the paste. Cover it and cook till tomato get cooked and you will be able to smash it.
    • Add the soaked kudampuli along with the water into it.Add enough water to cook the fish (Fish should just dip in water that it the measurement).
    • Add enough salt and cover it.Cook till the gravy boils.
    • Add fish pieces into it.Cover it and cook for 10-15 mins.
    • Stir it. Uncover and cook till you require the gravy.
    *********************************************************************************

    MATHI PEERA
    Ingredients:

    • Mathi - 1/4 kg
    • Ginger - 1 piece
    • Garlic - 5 cloves
    • Green Chilli - 4 nos
    • Kudampuli - 2 piece (wash and soak in water)
    • Shallots - 7 nos
    • Coconut - 1/2 coconut (grated)
    • Turmeric - 1/2 tsp
    • Chilli Powder - 1 tsp
    • Coriander Powder - 1 tsp
    Preparation:
    • Crush ginger, garlic , green chilli along with the grated coconut.
    • Take a manchatti and heat coconut oil in it.Heat the crushed mix in the oil.
    • Add Turmeric, chilli and coriander powder. Add required salt and Kudampuli.Mix it and saute the mix for 2-3 mins.
    • Add fish into it and required water (1.5- 2 cup is enough). Cover and cook for 15 mins.
    • If there is still water open and cook till the water evaporates.
    • When enough water is retained in the gravy add 1 tsp of oil and curry leaves into it.Cover it and switch off the flame.
    *********************************************************************************
    FISH MOLLY

    Ingredients:

    • Fish - 15 Pieces (medium size cubes) (1 kg)
    • Onion- 2 big (Slice it lengthwise)
    • Tomato - 1 big (Slice it length wise)
    • Garlic - 2tsp (chopped)
    • Ginger - 2tsp(chopped)
    • Green Chilli - 8 nos (Slit it length wise)
    • Karukapatta - 2 piece
    • Pepper - 2 tsp(Crushed)
    • Grambu - 4 nos
    • Elakai- 2 nos
    • Turmeric - 1/2 tsp
    • Oil - 4 tsp
    • Vinegar - 1/2 tsp
    • Cashew Paste - 3 tsp
    • Coconut Milk - 1 cup (1st milk) and 1.5 cup (2nd milk)
    • Coriander Leaves
    Preparation:
    • Take a manchatti , heat it and add oil in it.
    • Add karukapatta, grambu, elakai. When it starts to splutter add onion and saute it.
    • Add garlic, ginger and green chilies into it.Saute it very well.
    • When the onion is half saute add 3/4 portion of sliced tomato.Saute the tomato for 2 mins.
    • Add turmeric powder.Saute till the raw smell goes.
    • Add 2nd coconut milk.Add 2-3 drops of vinegar and salt.
    • When 2nd coconut milk get boils add fish into it.Do not stir with spoon gently spin the manchatti.
    • Mix the cashew paste along with the 1st coconut milk.
    • When the fish gets cooked add the 1st coconut milk and gently spin the manchatti so that it will mix well with the gravy.
    • Add crushed pepper and the remaining tomato into it.Cover and cook for 2-3 mins.
    • Add coriander leaves on top of it and switch off the flame.
    *********************************************************************************

    SQUID ROAST
    Ingredients:

    • Squid - 1 kg (Clean it and cut into small round shape or small square shape as you desire)
    • Garlic - 6 big cloves (crushed)
    • Ginger - 1 big piece (crushed)
    • Onion - 1 big (Chopped)
    • Turmeric Powder - 1/4 tbsp
    • Coriander Powder - 1/2 tbsp
    • Chilly Powder - 3/4 tbsp (you can add more if you need it spicy)
    • Garam Masala - 1/4 tbsp
    • Pepper Powder - 1/4 tsp
    • Tomato - 1/2 nos (Chopped)
    • Curry Leaves
    • Green Chilli - 2 nos
    Preparation:
    • Heat oil in a pan.Add onion, garlic, ginger, curry leaves, green chilli. Saute for 2-3 min.
    • Keep the flame in low.Add turmeric powder.Saute till the raw smell goes.
    • Add coriander powder, saute till the raw smell goes.
    • Add chilli powder and saute till the raw smell goes.
    • Add chopped tomato and required salt.Mix well.Cover and cook till we can smash the tomato.
    • Add cleaned squid into the masala. Do not add extra water for cooking the squid.Add salt if required.Mix the squid with the masala.
    • Cover it and cook for a minute.
    • Add pepper powder and garam masala into it.Mix it well.Keep in medium flame.
    • Cover it and cook the squid.It will take around 15 min for squid to cook.Stir the gravy in between.Make sure you do not overcook the squid as it will turn into rubbery texture.
    • If you want it little semi gravy you can switch off the flame immediately when squid is cooked.(We like semi gravy so I didn't let all the water to get evaporated)
    • If you feel water is more, keep in high flame, uncover it and cook for few more min till it reach your required consistency.



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