Category Archives: Kerala Recipe

Kerala Recipe

Kerala fish curry – Meen curry

Kerala traditional fish curry is very spicy and blended with coconut, this meen curry is very delicious.

kerala fish curry - www.malayalamrecipe.com
kerala fish curry - www.malayalamrecipe.com
kerala fish curry - www.malayalamrecipe.com

 

Malayali’s own Traditional Kerala style Fish curry ( meen curry/ mathi curry)

Ingredients for Fish Curry:

Cleaned and sliced fish – 500 grams ( Could be any cooking fish available but Mathi / Sardine is among Kerala favorites)

Dry chilly – 15 nos. (whole)

Coriander – 1/4 tea spoon

Turmeric powder – 1 pinch

Grated coconut – 1 cup

Small onions – 6 numbers

Tamarind – 50 grams or about a size of your thumb.

Fenugreek powder- 1/4 teaspoon

Raw Mango – cut lengthwise – 1/2 cup

Drum stick – 1 – sliced into finger length and split

Green Chilly (Not Spicy) – 4 numbers.

Coconut Oil – 3 spoon

Salt – 1/2 table spoon

Curry leaves – about 10 required

Method of preparation of fish curry ( meen curry/ mathi curry)

Traditionally Kerala style baked earthen vessel called chatti is used for preparing fish curry. It is a deep open size baked earthen vessel, however you can use a thick bottom pressure cooker or handi instead. However it should have a loose fit lid.

Heat 1 table spoon of coconut oil and fry coriander and dry chilly in it  (Do not burn). Grind coconut,tamarind,small onion,curry leaves, dry red chilly and coriander separately, traditionally grinding is done on a stone tool but blender will do the job. Grind to a thick paste with very little water, just enough for a paste consistency. Heat 1 cup of water and 1/2 spoon salt in the pan and let it boil, then add the coconut paste to it. Reduce the heat to low and add drum sticks, mango,green chilly and sliced fish, fenugreek powder and keep stirring occasionally and try not to break the fish pieces. Cover the pan with a lid to let it boil between stirring intervals. Let it cook in low heat till the mixture is reduce to 3/4 ( it roughly takes about 5 minutes for the fish to cook well). Use a spoon and check if, the fish is cooked and switch of the heat. In a separate pan heat 2 spoon coconut oil and add curry leaves to season, wait till the curry leaves turn crisp. Add this oil to fish curry for tempering and slightly stir. Serve fish curry(meen curry/mathi curry) along with boiled rice or cooked tapioca.

Recipe submitted by : Radha

Rasa vada recipe

Rasa vada are made from vadas deep fried from specially seasoned dough and soaked in a rasam curry.

Rasa Vada - malayalamrecipe
Rasa vada description - malayalamrecipe
Rasa vada description Rasam- malayalamrecipe

It is a two step process to prepare Rasa vada

a) Making the dough for vada and deep frying vadas

b) Preparing Rasam curry and soaking vadas in it

 

Ingredients for vada:

Bengal gram – 1 cup

Asafoetida – 1/4 spoon

Red dry chilly – 4 nos.

Small Onions – sliced 1/2 cup

Curry leaves,Salt – As per taste

Oil for fry – 1 cup

Method of preparation of vada:

Blend all the ingredients in a blender to make it to a thick paste by adding enough water to just let it grid  (Not to make fine paste). When it is done, take small lemon size ball in your palm  and press it to make flat cutlet shape. Fry in the medium heat oil till they get are deep brown color. Fish vadas to a separate container and let it cool.

We will make Rasam when the vada cools down.

Ingredients for Rasam

Coriander powder – 1 spoon

Asafoeteda powder – 1/4 spoon

small onions sliced – 1 spoon

garlic pods6

Red Chilly powder -1/2 spoon

Black pepper powder – 1/4 spoon

Turmeric Powder – 1/4 spoon

Fenugreek powder -1/4 spoon

Oil – 1 spoon

Coriander leaves, Curry leaves,salt as per taste

lemon – 1

Tomato – 2 numbers

Water – 4 cups

mustard seeds, Dry chilly

 

Method of preparation of  Rasam

In a thick bottom vessel, heat the oil, and do seasoning with mustard seeds,dry red chilly, Curry leaves,sliced onion, sauté well.  Lower the flame to minimum and add sliced tomatoes, once onion turns transparent, . wait till tomatoes turn tender,  add fenugreek powder, Asafoeteda, coriander powder, turmeric powder, black pepper powder and sauté till the flavors are released.  Sprinkle water every now to avoid burning and sticking of the masala.   Add 4 cups of water and salt as soon as the masalas are blended and flavor are release, let Rasam boil.

Switch the flame off and add lemon juice, vadas into this rasam, garnish with coriander leaves. Close with a lid till the vada get soaked in the rasam for at least 1 hour before it is served.

Recipe submitted by Radha