Prawns / Chemmeen Peera(Shrimps With Shredded Coconut)Kerala Style

Prawns is the most popular seafood in the world especially in Kerala.They are extremely good source of proteins and also contains high levels of vitamins that are essential for healthy skin,bones and teeth.

 
In Kerala, many variety of dishes are made with prawns,like prawns theeyal,prawns biryani,prawns cutlet.....options are endless.Meen peera can be prepared using small fish like anchovies(Netholi),prawns(Chemmeen)or occassionly using small sardines too!!! I had peera of seer fish(Ney meen)once and have heard people say that even tuna can be used.So basically what I learnt is that there is no hard and fast rule as to which fish to be used for Peera!!!

It's an authentic Kerala style dry dish with all spices,small onions,ginger,garlic,green chillies,curry leaves,shredded  coconut mixed with kudampuli and fish like prawns,kozhuva anchoives(Netholi) and sardines.If you are using big fish, it will be better if you de-bone the fish before preparing it.Fish peera tastes best when prepared in an earthen pot.
This is a very easy recipe-less time,less oil,less spice...

Ingredients:

1. Prawns/chemmeen-500gm,cleaned and deveined
2. Grated coconut-1cup
3. Small onions-15-20,sliced
4. Green chillies-3-5,minced
5. Ginger-1''piece,finely chopped
6. Garlic-3-5 small cloves,sliced
7. Curry leaves-2-3sprigs
8. Kudampuli(kokum)-3-4 medium sized pieces
9. Chilly powder-2tbsp(add according to your tolerance level)
10. Turmeric powder-1/4tsp
11. Mustard seeds-1/2tsp
12. Fenugreek seeds-1/4tsp
13. Coconut oil-as required
14. Salt to taste 

 Method:

1. Clean and wash prawns thoroughly.
2. Wash and soak the kudampuli in 1/2 cup of water for 10-15 minutes.
3. Combine prawns with  ginger,garlic,green chillies,small onions,curry leaves,kudampuli(and the water in which it was soaked),grated coconut,turmeric powder and chilly powder.
4. Heat coconut oil in an earthen pot.Splutter mustard seeds followed by fenugreek seeds.Add combined fish mixture along with salt and water to this.Don't add too much water because prawns has moisture content.
5. Cover and cook on medium-low heat,stirring occasionally to make sure the prawns doesn't stick to the bottom of the vessel.Open the lid and allow excess water to evaporate.
6. Cooking time will depend on the type of fish used.
7. Prawns need more cooking time.It takes around 15-20minutes.
8. Drizzle 1tbsp of coconut oil over the fish peera and stir.Remove from flame.Keep covered until ready to serve.

NOTES:

1. You can also cook prawns first with kokum,turmeric powder,salt in little water.
2. You can use few pieces of raw mangoes for sourness instead of kudampuli/kokum also. 
3. Any type of fish can be use for 'Peera'.But small fish like anchovies(Netholi-Uzuva)or sardines can also use for this Kerala style recipe.
4. Using coconut oil gives an authentic flavor and aroma to this dish,but you can use any type of cooking oil.
5. Adjust the spices according to your spice tolerance level. 

 

 Serve tasty 'Meen Peera' with warm Rice and Enjoy.....

Happy Cooking!!!

  

  

Prawns( Chemmeen) Roast / Varattiyathu

Ingredients:

1. Prawns or Shrimp-1/2kg
2. Shallots/small onion-15-20,thinly sliced
3. Green chillies-3-5,slit(As per your tolerance level)
4. Ginger-1''piece,finely chopped
5. Garlic-5-8 cloves,sliced    
6. Coconut slices(Thenga kothu)-1/2cup(optional)
7. Kudampuli/Gamboge-1 piece
8. Curry leaves-2-3sprigs
9. Chilly powder-1tsp
10. Coriander powder-1/2tbsp
11. Turmeric powder-a couple of pinches
12. Fennel seeds,crushed-1/2tsp
13. Pepper,crushed-1tsp
14. Cinnamon-1/2'' piece
15. Lemon juice-1tbsp
16. Salt to  taste
17. Coconut oil/cooking oil-as required

 

Method:

1. Grind and powder fennel seeds,pepper and cinnamon.
2. Peel,devein and wash the prawns thoroughly with salt and water.Drain off the water completely.
3. Marinate prawns with turmeric powder,salt,ground spices and few drops of lemon juice.Leave it in room temperature for around 30 minutes. 
4. Chop small onions,ginger and garlic.
5. Heat oil in a pan,add small onions and saute for few minutes. 
6. Add ginger,garlic,green chillies and saute until they turns lightly brown.
7. Add chilly powder,turmeric powder and coriander powder and stir for a minute till the ingredients are well blended and the spices are cooked through.
8. Now add the coconut slices,salt and curry leaves and combine well.
9. Add the marinated prawns to this and saute till everything is combined well.
10. Add kudampuli along with water to this.Mix well.
11. Cover and cook in medium heat until the prawns change colour and is almost cooked.
12. Open the lid,when the prawns are almost cooked.Roast them in low heat for around 5-10 minutes,stirring continuously. 
13. Sprinkle pepper powder and fennel seeds powder and adjust the salt also.
14. Add more curry leaves and sprinkle few drops of lemon juice.Mix well.Switch off heat.Drizzle 1tbsp of coconut oil and stir well.
15. Keep this dish for around 30minutes before serving.It enhances the flavour and taste.   

Tips:

1. Do not substitute small onions with big onions as it completely changes the taste of the dish.
2. Using coconut oil gives an authentic taste to the dish.
3. Do not overcook  or under cook the prawns as it causes indigestion.
4. Try to use kudampuli instead of tamarind as the taste is completely different and it's good for easy digestion too.   

 

Serve warm with Rice or Chapati(Indian bread).  

Happy Cooking!!!
 

Chemmeen/ Prawns Curry With Kudampuli (Kerala Style)

Fish / Meen Mappas(Kerala Style)

This is my 50th Post.I can't believe.....I am thankful to all my blog readers for reaching such a milestone within a short span of time.Thank you all.....

Fish Mappas is a popular side dish in Kerala and this traditional dish has a rich creamy texture.This is a Syrian christian delicacy,also known as Kottayam style fish/meen mappas.

Mappas is a coconut based curry made with fish,coconut milk,kudumpuli,spices and tomatoes.Fishes like Pearl spot(karimeen), king fish,butter fish(moda),pomfret(avoli),
and tilapia are most suitable for mappas.You can try this recipe with any fish fillets also.

I got this recipe from my Mom.I have fond memories of my late grandmother making this dish for us.She was a fabulous home maker. Most of her dishes were very delicious.My Mom was from a village in Kerala named Kumarakom which is labeled as a famous tourist destination,where Kumarakom bird sanctuary is situated.The largest fresh water Lake Vembanadu Lake is in Kumarakom which is now famous for a variety of Houseboats.

Here is the recipe for Fish Mappas
Ingredients:

1. Fish-500gm,cut into medium pieces
2. Shallots/small onions-1/2cup,sliced
3. Green chilly-3-5,slit(adjust as per your taste)
4. Ginger-1''piece,thinly sliced
5. Garlic-2 cloves,sliced
6. Fennel seeds-1/4 tsp,crushed
7. Cinnamon-a small piece
8. Cloves-2-3 no
9. Thin coconut milk-1cup
10. Thick coconut milk-1/2 cup
11. Kokum/kudampuli-2 pieces
12. Coriander powder-1/2tsp
13. Chilly powder-1/4tsp  
14. Turmeric powder-1/4tsp 
15. Lemon juice-few drops
16. Salt to taste 
17. Oil-as required

Method:

1. Wash the fish pieces with water, salt and lemon juice.Drain out water completely.Make slits on both sides of cleaned fish pieces to absorb the spices of marinade.
2. Make a marinade with chilly powder,turmeric powder,salt and half of coriander powder.Keep aside for 30 minutes. 
3. Shallow fry the marinated fish pieces at low-medium heat.Make sure that it is half cooked only.
4. Heat coconut oil in an earthenware/pan and swirl the cooking vessel to coat the entire cooking area of pan.
5. Now add thinly sliced small onions and saute till the onion becomes soft.Add green chillies,ginger,garlic and curry leaves till everything is cooked soft and translucent and add crushed cinnamon.
6. Sprinkle turmeric powder followed by coriander powder and fennel seeds powder stir for few seconds.cook till it becomes soft.
7. Now add thin coconut milk along with kokum/kudampuli pieces.When it boils,add fried fish pieces and salt.Cover and cook in a low- medium heat.Swirl the pan gently and let it simmer for 5-10minutes.
8. Now add thick coconut milk to the pan.Do a taste test,adjust  the salt.When it is about to boil,turn off the flame.Let it rest for 30 minutes before serving.It helps the fish pieces to absorb the flavors.  
   

Serve hot with Bread,Palappam,Kallappam,Chapati or Rice..... 
   
Happy Cooking!!!  

        

 

TILAPIA KERALA FISH FRY(KERALA STYLE)/BAKED/GRILLED

Fish fry is common in Kerala meals as pickles,papad and yoghurt curry(pulissery).The non-vegetarians in Kerala likes to add fish in their daily menu.We have lots of backwaters and rivers.
 We have a famous Vembanadu Lake with plenty of fishes like pearl spot,chemmeen,poomeen(milk fish),kanambu etc.and also gets sardines and mackerels  and clams also.Amma makes a lot of fish dishes including Fish Mappas, Fish Moli,Fish Pattichathu,Chemmeen Ularthiyathu ,Fish Peera,Fish Pollichathu etc.Kerala Style Fish Fry is one of her preparation and I am happy to share with it for my friends.

Here is the recipe....
Ingredients:

1. tilapia fish pieces- 3(cut into medium sized)
2. ginger-garlic paste-2 tbs
3. chilly powder-1tbsp
4. pepper powder-1/2 tsp
5. turmeric powder-a pinch
6. curry leaves-1 sprig
7. salt to taste
8. oil- for shallow frying

 Method:

• Clean and wash the fish pieces with salt and lemon juice.
• Grind ginger,garlic and all spice powders, with just enough water to make a paste.Grind a few curry leaves  lastly.
• Marinate the fish pieces with this paste.Make sure that it is coated well all over the surface.
• Arrange the fish pieces flatly on a plate and keep aside for at least 30 minutes.
• Shallow fry it in coconut oil.Add few curry leaves while frying.

NOTES:

• We can Bake this fish with the same marinade along with onions and tomato.Tilapia is good for Grilling also.
• We can add few drops of lemon juice while marination to get a tanginess flavor and is optional.
• The deepness of frying is according to purely on one's preference. 

Serve with hot rice and Pulissery....

Happy Cooking!!!



   

 

FISH PICKLE/ MEEN ACHAR

I love shopping through myntra.It is the largest online shopping store in India.They have the latest collections of apparel,footwear and accessories for men,women and kids.

Sending this pickle recipe to Bharathy of ''Spicy Chilly''who is hosting the event, "My Spicy Recipe".

This is another treasured recipe from my Amma,very simple to make,yet so delicious.I've prepared this fish pickle last week with 1 kg of fish,and it is almost over by now.

Fish pickle can be made with prawns,butter,king fish, fish(moda), pomfret .I love adding lots of garlic to my pickle.A roasted spice mix makes this pickle very unique,flavorful,aromatic and delicious.

Here is the Recipe for Fish Pickle


Ingredients:

1. king fish diced - 1kg(you can use prawns also)
2. chilly powder mixed with a little vinegar (to make it a smooth paste) - 5tbsp(adjust as per your spice level)
3. turmeric powder -1/4 tsp
4. pepper powder -2 tsp 
5. ginger thinly sliced -1 inch piece
6. garlic  thinly sliced - 2 pods
7. green chilies -5-7,slit(As per your tolerance level)
8. mustard seeds - 1/2tsp
9. fenugreek seeds -1/4tsp
10. ginger-garlic paste-5tbsp
11. vinegar - 1/4 -1/2cup
12. curry leaves-2 sprigs
13. salt to taste
14. sesame oil- 1/4cup
15. water -1/2 cup- 1 cup(boiled)

Method:

• Mix together 2tsp chilly powder,turmeric powder, pepper powder and salt by adding 2tbsp water and marinate fish pieces using this mixture.Keep it in refrigerator for 30 minutes.
• Then deep fry the fish pieces until it is crispy...this is done to remove the moisture in the fish,so that the pickle will keep it for long.
• Heat oil  in a pan.Add mustard seeds , fenu greek seeds and allow them to pop.Then add curry leaves also.
• Now add ginger,garlic and green chillies into it.Saute it for 3-4 minutes in medium heat.
• I saute ginger- garlic paste to get more gravy.
• Now mix in red chilly paste and saute for few minutes or until the raw smell goes off.
• Now add vinegar & salt and bring it to boil.When boiled add the fish pieces into it and simmer for another 5-7 minutes.You can add hot water or vinegar if needed,bring it to boil for once again.
• Dry roast 1/2 tsp mustard,1/4 tsp fenu greek seeds.When it is cool,grind them into powder with mortar and pestle. 
• Sprinkle this roasted powder over the pickle& mix it well.
• Remove it  from fire & allow it to cool completely.  Store in an air tight glass bottle. 

 TIPS:

• If you are planning to keep it for a long time,it is better to refrigerate it.Though you can start using it the day it's made,it is better to keep it for 2-5 days for the flavor to settle in.Make sure that you use only boiled &cooled water.
• When you add vinegar,start with 1/4 cup and add more,after doing a taste check. 
• Do not use wet spoon which adds moisture and the pickle very easily get'' fungus''  and that spoils the whole pickle.Add boiled& cooled oil to the top of the pickle.This will prevent fungus.
• This is a spicy recipe,please adjust the ingredient measurements to suit your taste. 

Serve and enjoy with anything as you wish!!!Pairs well with curd rice......

HAPPY COOKING!!!