Goan Fish Curry with Ground Coconut

We have a Goan friend "Richie" who's a chroooonic  bachelor ;)
A typical Goan who loves food and cooking. We were lucky to have him as guest once when we were just married , he taught me about Goan food, also shared some useful tricks in kitchen, during his 1 week stay.
He's one of a kind "Party Man" I must say, who led a life I haven't even imagined till then. He follows a unique lifestyle by starting his day very healthy,an hour or two he would spent for jogging , exercise , Yoga and good Break fast then enters the kitchen to start cooking but he could do it only with the help of  his cocktails hence by the end of the day he's not very healthy ;)
I must thank him for the friendliness and the way he took over my kitchen, the food and flavors he created was amazing.
 Thanks to Richie, glad that he's now the first person whom I would call when ever I think of preparing a Goan specialty dish.

This Goan specialty Fish curry with coconut paste is one of the dish that he prepared,
I fell in love with its flavors the first time I had it.
Recipe is similar to the Kerala Fish curry with Coconut gravy, but the addition of some spices like whole coriander seeds, dry red chili's & pepper corns make it extra flavorful.
A must try recipe for all those who are fish lovers like me.

I used Salmon here but King fish or Pomfret would be the best, if its available in your place.

Ingredients 

Fish - Salmon 1 pound (Approx) sliced or cubed
Tamarind / Sambar -puli - 1 and 1/2 tbsp
* Mango 1 whole sliced  or Tomato (1/2 finely chopped )- (Optional)  adjust the sour taste as per your preference, add more tamarind if you aren't using mango or tomato slices here.
Onion -  1 small - sliced
Oil - 2 tbsp (I used Coconut oil)
Green chili's - 2 no's slit
Salt to taste
Turmeric Powder - a pinch (or more)
Kashmiri Chili Powder - 1 tsp

Grind to Paste 

Coconut - 2 cups
Shallots - 5 to 8 no's
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Pepper corns - 4 to 6 no's (Do not use more)
Dry whole red chili's - 6 to 10 no's (Adjust as per your preference)
Ginger -  small piece
Garlic - 3 no's
Turmeric Powder - 1/2 tsp
Methi seeds (Fenugreek seeds) - a pinch
Salt & little water to grind.


Method 

* Clean and slice Fish, rub the same with a pinch of turmeric powder and salt. Keep aside.

* Grind to a very smooth paste the ingredients given above for grinding.

* Heat 2 tbsp oil in a Madka or any Kadai/pot , saute sliced onions & finely sliced tomatoes (if using)    Add Kashmiri Red chili powder when the onion looks brown.

* Then add the nicely ground coconut paste, and cook until the raw taste of ginger and garlic is gone (almost takes 10 to 15 minutes in medium heat) cover and cook this as it tends to bubble and decorate the surroundings ;)  stir in between.
Add little water if it tends to stick to the bottom.

* When the paste is completely cooked and the oil starts to separate add 1 cup water(give or take)  and add thetamarind pulp (or tamarind diluted with little water) & slit green chili's , allow to boil.

* When the gravy starts to boil, add marinated fish and *mangoes (if using) Allow to cook for 5 to 7 minutes until the fish is completely done.

Switch off the heat and let rest for 2 to 4 hour's (if possible) as fish curry taste best when its allowed to sit for sometime.

Serve with steamed rice.

Enjoy !

Cheers
TN

Fish Puffs

While "Earth Day" was celebrated on April 22nd, officially they say that its related to "Spring"
I thought about my previous post when I wrote about the unpredictable climatic changes happening these days, when I simply blamed the Season instead of thinking about the reasons for the same,
I now regret my ignorance.
It was when I saw some posts in FB related the the "Earth Day" that I realized that changes happened not within a day but within many years. Our Earth is no more the same like how it looked and felt that time when I started going to school, to this time when my NA starts her Kinder-Garden.
Those days when the everything around me looked more greener to this day when its all polluted.

I must write about someone whom I know in my hometown, who loves to do gardening, and it was her face which came into my mind today.While I went for vacation this time, I saw her walking through her yard, watering the plants and also talking to them as always.
Did I say "talking" ?? yes she does it,
she talks to the flowers in her garden and she says it responds to her too, this may sound funny
but I guess the response she feels might be her attachment with the nature.
I fear if that time when there was a beautiful garden in all the houses will remain as "Past"
the time when number of fruit trees and flowers which stood smiling at the guests was a cause of pride for the women of that house.
We are not to blame anyone for this "as everything changes with time"

I remember my Grandfather describing about his business of running a Petrol Pump during the early 70's, when only 5-7 families owned a car in our place & how my Achachen (Dad) used to wait eagerly for a vehicle to come to fill the fuel, when I heard this I was a kid and I couldn't even imagine the roads so empty and now if I describe this to NA she would think I am crazy.
Life has changed so fast, people live luxuriously when compared to the older time when owning a car was a sign to show  pride and luxury (I am talking about India) as am not sure about the situation then in any developed country. Glad that it all happened, but gradually we exploited our dear "Earth"

I think we as elders must share our experience growing up to our kids to let them get an Idea of how our Earth was and how it should be maintained for our future generations to live life happily here as Newton's law states "Every action has an equal and opposite reaction" the increasing number of deadly diseases that we see now may be the reaction.

Dedicating "Earth Song" to all those who agree with me :)

I am sorry for the long post, but just couldn't keep myself from writing about it.
Our Earth which bears more than 7 Billion Human beings, let us do our part to make it livable  for the generations to come and think about the things that we could do to detoxify Earth by being more attached to the "Nature", slowly it will turn out to be a natural cure for everything,
also we'll be blessed like how the Native Americans say....

:)

These fish puffs are a very easy snack to make, I made a filling with fish and wrapped it in Puff Pastry dough. May fill'em with what ever you like,
since I learned this idea of making this fish shapes thought to make fish filling itself,
Thanks to my friend Dilna for the idea :)

Ingredients 

Puff Pastry Dough - 1 sheet

For filling 

Any fish - I used Salmon fillets (2 no's)
Pepper powder - 1/4 tsp (use as per your preference)
Onion or shallots finely chopped - 1/4 cup
Ginger and Garlic finely chopped - 1 tsp
Tomato - 1 small ,finely chopped
Paprika or Red chili powder - 1 and 1/2 tsp (use as per your preference)
Turmeric - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala powder - 1/4 tsp (or else use Meat masala Powder)
Vinegar - 1tsp
Salt - to taste
Oil - 1 tbsp

Method


* Marinate the sliced fish with enough salt, 1/2 tsp Paprika or Red chili powder, pepper powder, a pinch of turmeric (if using) & vinegar. Keep for half an hour.

* Keep the Puff pastry dough outside the freezer for sometime (1/2 an hour to 1 hour)

* Heal oil in a pan, shallow fry the marinated fish pieces till cooked, remove from oil.

* To the same oil, add chopped onion, garlic and ginger, saute for a few minutes, then ad finely chopped tomato pieces, saute till everything looks cooked.

* Add the remaining Paprika/Red chili powder, turmeric powder,coriander powder (if using) & Garam Masala or  Meat Masala powder,Stir to combine and cook for another minute.

*Add the fried fish pieces, use the spoon to mash the cooked fish to the thick masala/gravy.

* Add salt to taste and switch off the heat.

* Preheat the Oven to 400 Degree F.

* Spread 1 sheet of the puff pastry dough on to a floured surface, lightly spread the sheet using a rolling pin to extend it a bit.

* Cut in to squares as shown in the picture, using a rolling pin again roll each squares to extend it again a bit.

*Place 1 to 2 Tbsp filling on one end of the square (use filling,depending on the size of the square)

* Bring the opposite ends together, may use water to make it stick to each other, this then looks almost like a triangle.

* Leaving the joined ends,  bring together the other 2 ends of the triangle and twist its ends together to make it looks like the fish tail. (May use water to make it stick)


* Place pepper corns as Eyes to the fish.

*May give these an egg wash or milk wash before baking it in 400 degree F preheated oven for 15 minutes (Approx) or till its outside looks golden brown.

& NA wanted to introduce these guys to the fishes here

Happy Weekend !

Cheers
TN

Squid /Calamari Roast (Kerala Style Spicy Squid) / Koonthal Roast.

I was lucky to spent an evening in Marari Beach near my place during this vacation.
Happy and excited to stay in a Fisherman's Home there, which they have upgraded to give
 "Bed and Breakfast" facility -a side business some of them started recently.

Usually they go fishing early in the morning and comes back by noon ,some leave during night and comes early in the morning. Its interesting to hear their experiences when they are in the Sea.
They do take breaks in between fishing, in some other sea shores where there'll be some Tea -shacks open for them in the mid night,interesting isn't it ?
They say there is total quietness once they reach deep Sea though at times there is a storm or high tide, it looks scary but they enjoy it as they believe that the Sea would never forsake'em.
They call the Sea "Kadalamma" meaning Mother Sea.

Here's someone who came to say "Hi" :)

Have uploaded a video which my bro captured, that beautiful scene of  fisher men bringing in fresh caught fish from the Arabian Sea.

And we had those Sardines - fried for dinner. :) 

Sad that I haven't witnessed  a  "Chakara" anytime while growing up.
That's a peculiar marine phenomenon in which large number of fish and prawns throng together, a boon for the local Fisherman, but usually it happens only after the Monsoon there (July - August)
Watch this Youtube Link to get an Idea about "Chakara"

This recipe of Squid Roast is from my friend's mother who made these for me.
It should be noted that the squid/Koonthal just needs 10 to 12 minutes of cooking,
as it turns rubbery even if lightly over cooked.
And the main ingredients while cooking squid are - Black pepper , Coriander Powder & Fennel Seeds (Perumjeerakam) crushed.

Ingredients 

Squid/Koonthal/Calamari - 1 pound (Cut in to desired shape)

 

Turmeric Powder - 1 tsp
water - 1/4 cup or less.
Vinegar - 1 tsp
Salt to taste

For the Gravy 

Onion - 1 medium sliced
Ginger - 1/2 inch size -crushed
Garlic - 4 to 6 No's crushed
Green Chili's - 1 or 2 sliced
Curry Leaves - 2 or more springs (Optional)
Fennel seeds Crushed ( Perumjeerakam) - 1 Tbsp
Crushed Black Pepper - 1 to 2 tsp (Adjust as per your tolerance level)
Coriander Powder - 1 Tbsp
Kashmiri Chili Powder(Paprika)  - 2 tsp
Garam Masala - 1/2 tsp ( Cinnamon sticks+Cloves +Cardamom - crushed) or else use store bought Meat Masala or Garam Masala Powder.
Salt to taste
Coconut Oil - 2 to 3 Tbsp (may use any other oil)


Method 

* Clean Caramari/Squid , add turmeric powder ,Vinegar , salt and 1/4 cup water to it and keep to boil. Cover with a lid leaving little space for the steam to escape. Cook for not more than 12 minutes covered (after boiling), stir in between, if there is water left, cook on high heat and allow to dry.

* In an other pan , heat oil, add crushed Fennel seeds ,followed by crushed ginger, garlic, sliced green chili's & curry leaves (if using) saute for a minute and add sliced onion. Saute till lightly brown.

* Add Coriander powder , Garam masala & Kashmiri Chili(Paprika) - stir and add the cooked squid.

* Stir well to combine and sprinkle black pepper powder , add salt (if needed) , a final stir and its ready.

Also some fried sardines :)

Yummy Yummm !

Notes :
         
          : Do not over cook Squid as then it turns rubbery.

          :  May add finely chopped tomato instead of vinegar, to this recipe,
          add it while adding onion.

          : May use some fresh Coconut pieces/cubed - 1 or 2 Tbsp, if you like add it while adding sliced              onion.

Cheers
TN

Varutharacha Fish Curry / Fish in Roasted coconut Gravy - Kerala Special

During the month of August we have a very famous Snake Boat Race called the Nehru Trophy in Alleppey
- a trophy named after the first Prime Minister of Independent India - Jawaharlal Nehru.
The boats are long enough to accommodate up to 110 Rowers and hence called Snake Boats
or Chundan Vallam in Malayalam - our Language.
The event is definitely an eye catching sight for any tourist who visits Kerala , where the Tourist season starts from August, when the land is all wet and greener with the monsoon rain slightly slows down its pace.
For the people in Alleppey preparation for Onam - the most popular festival of Kerala , starts with this Boat Race.

Picture of a team practicing.

Photo Courtesy to Karmakerala.com

Different clubs from in and around Alleppey takes part in the event, where they have a fiercely fought Boat race , though its an event which shows communal harmony too as there are Hindus , Christians and Muslims sitting in the same row for the grant feast.
Here's a video showing how a snake boat looks like - taken from you tube

I cherish those lovely moments, when my Achachen /Dad used to take me and my brothers in his scooter  to "Punnamada " the place where this event occurs.
The Celebration , huge crowd , Naadan Paattu -Kerala songs and the Snake boats used to lifts us to high spirits.

Since I was reminded of my place , decided to make a specialty fish curry , though not popular in my place , its a curry made with roasted coconut which gives the dish a nutty flavor - the flavor of Kerala.
Have been wanting to try this curry for sometime now and last week I could make it.

Ingredients 

 I took Tilapia fillets - 4 number's sliced
Coconut Oil -2 to 3 Tb Sp
Fennel Seeds - 1/2 tsp
Ginger crushed - 1tsp
Garlic Crushed - 3no's crushed
Green Chili's - 2 no's slit
Onion - 1 medium sliced
Turmeric Powder - 1/2 tsp
Tamarind paste (Sambar Puli) - 2 Tb Sp (If taking fresh tamarind pulp use more)
Tomato - 1 cubed
Curry Leaves - 1 spring
Salt to taste

For Grinding

Coconut - 1 cup
Chili Powder - 1 tsp to 2 tsp (Adjust according to your preference)
Coriander Powder - 2 Tsp
Shallots / Pearl Onions - 4 to 7 no's
Pepper Corns - 1/2 tsp
Curry Leaves - 1 spring

Method 

* Dry roast Coconut in a pan , stir continuously , when light brown add shallots , 1 spring of curry leaves , pepper corns and stir for another 2 minutes.

* Add then the powder's (Coriander Powder and Chili Powder) switch off the heat immediately and keep aside to cool, once cooled grind these with little water to make a fine paste.

* In a Chatti/ Clay pot or any pan heat oil , add fennel seeds first followed by crushed ginger , garlic , green chili's and onion, saute till the onion becomes golden brown. Add turmeric powder and the ground Coconut paste to this and stir.

* Add tamarind paste to it, 1 cup water (Approx) and salt, cover this pot to let it boil, when it starts to bubble add the fish slices and keep the heat to medium - low , cover the pot again and cook.

* When the fish is almost done add sliced tomatoes and curry leaves. Cook for another 5 to 7 minutes till the fish is well done and the curry reduces a bit ,switch off the heat.

 Let this curry sit for a while to let all the flavors gets in to the fish.

Serve with Rice.

Notes : I didn't roast the coconut till dark brown , if then the curry would have had a brown color too,
if trying this dish, do roast the coconut till nice brown color to get that color for the fish curry. (Do stir vigorously while roasting)

Cheers
TN

Crab Curry - Kerala Style

My favorite even though one needs to be little patient and spent time to enjoy these thoroughly. 

Other wise need to chew its shell but that's only when we get small crabs.

We used to have crab curry at least once in a week as my Achachen's (Dad) was a huge fan of these, it was me and him who were the most happy one's to be present in the dining room waiting to hear from my Mum that the curry is ready...In Kerala we never get this cleaned, need little more patience to clean it too hence my Mother used to an "Angry bird" ;)

every time she sees "live crabs" in the Market Bag...

Yea.....its tough to clean and to cook these then again spent time eating it too...but its worth doing.

At the end of the day we all appreciate Mum's patience which brings that bright smile on her face.. 

That's so True :) 

 We got Crab claws this time and they had its shell slightly cracked too hence didn't have to crush it as we used to do in my place. 

If we get a whole crab , or any fleshly part of it with its shell on , its better to crush its thick shell with any metal rod or heavy object before cooking so that the flavors enters its flesh and also it helps to remove the shell easily. 

This recipe is without Coconut, that's how we make it in Alleppey - My place in Kerala.

Unlike any Fish Curry's in Kerala ,  Masala's / Spices plays a major role in flavoring this curry , and its believed that "Black pepper " and "Coriander Powder " are the key - ingredients in any Kerala style Crab Curry. 

This Crab curry is spicy , do adjust pepper as per to your preference.

Ingredients 

Crab - 1 Pound 

Onion  - 1 medium sliced (For best results use small Onion/Shallots 10 to 15 no's) 

Green chili's - 2 sliced 

Ginger and Garlic chopped - 2 Tb Sp each 

Curry Leaves - 2 springs

Turmeric Powder  1/2 tsp

Kashmiri Red Chili Powder/Paprika - 1 and 1/2 tsp

Coriander Powder - 2 Tb Sp 

Kudampuli/ Kokum or Cocum - 2 to 4 no's (May substitute with vinegar or normal tamarind paste)

Coconut Oil - 3 Tb Sp 

Meat Masala Powder / or else use Garam Masala Powder - 1/2 tsp 

Salt to taste

Other Spice's 

Cinnamon - 1 small pieces 

Cloves - 3 to 5 no's 

Black Pepper corns - 1 to 2 Tsp crushed (Adjust as per your preference)

Whole Coriander - 1 Tsp (Optional) 

Method 

*Soak Cocum/Kudampuli (If using) in 1/4 cup hot water , keep aside. 

* Wash the crab pieces , if need crush lightly its hard shell with any heavy object , I didn't do it as I got it marked.

* Add salt , turmeric powder , onion , ginger , garlic and Green chili's to it, mix to combine then sprinkle little water (About 1/4 to 1/2 cup) , Keep aside (though no marination needed)

* Crush Cinnamon , cloves and Coriander seeds (if using) and keep aside.

*  Heat 2 Tb Sp oil in a chatti/Madka  or Wok and add in crushed spices (cinnamon , cloves and coriander seeds )  saute for few seconds and then add the crab mixture.

 Cook this covered in medium heat till it starts to boil.

* When it boils , add red chili powder /Paprika and coriander Powder , stir and sprinkle water (if it looks dry) and cover and cook again for 5 to 10 minutes.

* Then add the Cocum with the water in which it was soaked and stir, let the gravy start to reduce to consistency you need it , I wanted it thick so cooked it open for more time. 

* Add crushed black pepper, Meat Masala powder and curry leaves,  stir and cook for 4 to 6 more minute and switch off the heat.

* Drizzle the rest of the oil on top , and cover the pot/wok, let sit for sometime , it taste best when it sits for 3 to 6 hour's after cooking,

But we never waited that long :) 

Enjoy Spicy Kerala Style Crab Curry with Rice , Roti or any Bread. 

Cheers 

TN