admin, April 25, 2015
Serving size of the recipe Shappu Meen curry: 5 to 6
Ingredients to prepare Shappu Meen curry
Fish,cut into medium sized pieces – 1/2 Kg
Fenugreek seeds – 1/2 teaspoon
Mustard seeds – 1/4 teaspoon
Ginger,crushed – 2″ piece
Green chilies – 2( or to taste)
Garlic,crushed – 6 to 8 cloves
Kashmiri chili powder- 2.5 to 3 tablespoon( see notes)
Coriander powder- 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kudampuli /fish tamarind / kokum – 20 to 25 gms
Asafoetida- 1/4 teaspoon
Curry leaves – 2 sprigs
Water- as required
Coconut Oil – 1.5 tablespoon
Salt- to taste
Direction to prepare Shappu Meen curry
Better prepared in an earthernware.
Add oil in the vessel andput Mustard seeds,let it splutter completely.
Add Fenugreek and saute for few seconds
Add garlic, ginger, curry leaves and green chilies.Saute it for a while
Add Chill, Corriander and Turmeric powder and reduce the flame.
Add kudumpuli and cook until the masala turns to deep maroon colour.
Add salt and water in ti it and let it boil
Add fish in it and cook until fish is done.
Add asafoetida and coconut oil on the top and remove the vessel from the flame
Fish Curry is ready. Add some curry leaves to garnish
Note: Shappu meen curry is now a days very popular in Kerala.Earlier the toddy shops was mainly meant for toddy but now a days the toddy shops has got family rooms and families are also venturing in this new territory due to its authentic taste and a different ambience.
Crab Roast Kallu Shappu Style or Toddy Shop style Serving size of Crab Roast recipe: 4-6
Ingredients to prepare Crab Roast
Crab - One Kilo around 6 Crabs
Chilly powder - 4 Teaspoon
Coriander Powder - 4 Teaspoon
Garlic pods […]
Beetroot Vepudu Serving size of Beetroot vepudu: 2
Ingredients for Beetroot vepudu
Beetroot - ¼ kg
Green Chilli - […]Beans Carrot Thoran | Carrot Beans Poriyal Thoran or Porial ( Carrot Beans Poriyal) is traditional South Indian recipe.It is an integral part of any vegetarian meal. Thoran or Porial is a dish where chopped vegetables are […]Fish Molee (Fish Curry in Coconut Milk) Serving Size: 4
Ingredients:
Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia)
Cinnamon Sticks (Patta) – 2 half inch pieces
Cardamom […]Chicken Stew Kerala style
Chicken Stew is an easy recipe that makes for a good side dish with Appam, palappam or Pathiri which is a popular breakfast fare in Kerala. Chicken and potatoes simmered in coconut […]Fish Roast or Meen Pollichattu Serving size of the fish roast : 5
Fish : preferably mackerel cut in to two pieces 5
Lemon Juice : 1/4 cup
Preparing Masala for fish roast
Section A
Turmeric one […]Fish Tomato Curry recipe Serving Size: 2
Ingredients for Fish Tomato Curry recipe:
For Marination
Any fish fillets boneless, skinless, halfed - 500 gms (I used Salmon)
1/4 tsp turmeric powder
1 tsp […]Bhindi masala | Vendakka masala Bhindi Masala or Okra( lady fingers ) Masala is one of the most popular and tasty bhindi recipe. Bhindi or Okra is stir fried in a tangy paste of Tomato, ginger and grarlic, seasoned in […]Chicken Fenugreek Curry / Methi Chicken Serving size: 4
Ingredients:
Chicken - 1 lb (cut into bite size pieces)
Fenugreek Leaves (Methi) - 1 bunch (about 2 cups)
Onion - 2 (finely chopped)
Green Chillies - […]Fish Pada – Indian Fish Pickle Serving Size: 2-4
Ingredients:
2 kg of Mackrels Or suitable Fish like Mullet , Snapper , Barramundi ,
Oil & Salt
Chilli powder
Tumeric powder
Lime […]Chicken curry Serving size: 4-5
Ingredients:
Marinate:
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ […]Fish Curry with Ground Coconut Thenga Aracha Meen Curry (Kerala style)
Serving Size: 6
Ingredients:
¾ kg fish steaks on the bone. – King Fish is a good option for this curry
2 pieces of Fish Tamarind /Coccum/ […]