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Showing posts with label fish recipes. Show all posts
Showing posts with label fish recipes. Show all posts

Tuesday, May 20, 2014

Mulakum Malliyum varutharacha meen curry



INGREDIENTS:
  • Fish - Pomfret or Pompano –  500gm or 1 lb
  • Sliced Shallots –  6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(fish tamarind)- 4nos
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves
PREPARATION METHOD:
  • Heat 2 tsp oil in a pan.
  • Add shallots / onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add chili powder and coriander powder and sauté for a minute.
  • Add fish tamarind (kudampuli), turmeric powder, salt and little water, let it to boil.
  • When the gravy gets thick, add the cleaned fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder, curry leaves and remaining coconut oil.


Recommended Combination: Serve hot with Rice, Chappathi, Bread, Kappa / Chakka Puzhukku

Monday, January 9, 2012

Fish Curry in Tamarind Juice



Tamarind juice give a distinct taste to the fish curry. We can use King Fish (Neymeen) or Pomfret (Aavoli) to make this fish curry.

INGREDIENTS

  • Fish (King Fish or Pomfret) - 500g or 1lb
  • Chopped Ginger - 1 tsp
  • Green Chilies (slit) - 4 nos
  • Sliced Onion - 2 tbsp
  • Tamarind - A gooseberry sized ball
  • Tomato - 1 medium size
  • Coriander powder - 1 tbsp
  • Chilly powder - 1 tbsp
  • Turmeric powder - ¼ tsp
  • Fenugreek powder - a pinch
  • Coconut Oil - 1 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:

  • Clean and cut the fish into pieces.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tsp oil in a pan or chatti.
  • Add sliced onions and saute for a minute.
  • Add ginger, garlic, green chilly and saute well.
  • Add chilly powder and corriander powder into it and stir well till the raw smell goes.
  • Grind tomato to fine paste.
  • Add this paste into the pan. 
  • Add turmeric powder, salt and tamarind juice along with little water and allow to boil.
  • When it starts boiling, add the fish pieces and allow to cook.
  • When the fish is cooked well sprinkle fenugreek powder and remove the curry from fire .
  • Add curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Appam


Monday, January 2, 2012

Thenga varutharacha Meen Curry / Fish Curry in fried Coconut paste



Roasted Coconut paste will give a distinct taste to Fish curry. We have used Pomfret (Aavoli) to prepare this fish curry.

INGREDIENTS:

  • Fish - Pomfret (Aavoli) – 500gm or 1 lb
  • Sliced Shallots – 6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(Fish Tamarind)- 4nos
  • Grated Coconut- ½ cup
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves

PREPARATION METHOD:

  • Heat 1 tsp of oil in a pan, add grated coconut and saute till golden brown.
  • Add chilly powder and corriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Heat 1 tsp oil in a pan.
  • Add shallots/ onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add coconut paste, water, salt, kudam puli and turmeric powder and allow to boil.
  • When the gravy gets thick, add the fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder , curry leaves and remaining Coconut Oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread



Tuesday, May 18, 2010

Chemmeen Thengapaal Curry / Shrimp Curry in Coconut milk


Chemmeen Thengapaal Curry / Shrimp Curry in Coconut Milk is a delicious curry for shrimp lovers.
It can be prepared to accompany Rice, Appam or Chappathi as a rich gravy curry.

INGREDIENTS:
  • Cheemeen / Shrimp - 1 lb / 500g
  • Finely sliced Onion - 1 no
  • Green chillies(slit) - 3 nos
  • Sliced Tomato -1 no
  • Garlic paste - 1 tsp
  • Ginger paste - 1 tsp
  • Chilly powder - 2 tsp
  • Corriander powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Pepper Powder - ½ tsp
  • Garam masala - 1 tsp
  • Fenugreek seeds - pinch
  • Thin coconut milk - ½ cup
  • Thick coconut milk - ½ cup
  • Kudampuli - 2 pieces
  • Mustard seeds - ½ tsp
  • Coconut oil - 2 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Mix 1 tsp Chilly Powder, 1 tsp Coriander powder, 1 tsp Turmeric Powder , ½ tsp Garam Masala, Pepper Powder and Salt.
  • Marinate the Shrimp / Chemmeen with Masala mix and keep it in the fridge for an hour.
  • Heat Oil in a pan.
  • Add Mustrard seeds and allow to Splutter.
  • Add Onion and Green Chilly and saute well till the Onion turns transparent.
  • Add ginger garlic paste and saute for a minute.
  • Add the remaining Chilli powder, corrainder powder, gram masala powder and saute till the raw smell goes.
  • Add sliced Tomato and staute well till the tomatoes are mashed.
  • Add the marinated Shrimp / Chemmeen to the pan.
  • Add the thin coconut milk along with kudampuli and salt and mix well
  • Cover the Pan and allow to cook the shrimp in medium heat.
  • When Shrimp is cooked, add thick coconut milk and cook for another 2 mins.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Chemmen Thengapaal Curry can be served hot with Rice / Appam / Chappathi


Wednesday, May 12, 2010

Chemmeen Fry / Shrimp Fry



Chemmeen Varuthathu / Shrimp Fry is a spicy fried dish which can be served together with rice or as an apetizer/snack.
Dont forget to remove the vein of the shrimp by making a shallow cut lengthwise down the outer curve of the shrimp's body after you remove the shell.

INGREDIENTS:
  • Chemmen / Shrimp – 20 nos
  • Ginger Paste - ½ tsp
  • Garlic Paste - ½ tsp
  • Lime juice – 1 tsp
  • Turmeric powder – 1 tsp
  • Red chilly powder – 2 tbsp
  • Pepper powder – 1 tsp
  • Curry leaves – few 
  • Coconut oil for frying
  • Salt to taste

PREPARATION METHOD:
  • Clean and devein the Chemmeen / Shrimp. 
  • Marinate the fish with all ingredients and keep it aside for 2 hrs in refrigerator.
  • Heat Oil in a Pan.
  • Fry the chemmeen along with curry leaves in low fire for 10 minutes.
Recommended Combination:Chemmen Varuthathu / Shrimp Fry can be served hot with Rice / Appam / Chappathi

Monday, March 22, 2010

Meen Curry / Fish Curry in Coconut milk.


The description for this item goes here.

INGREDIENTS:
  • Fish - 500g or 1lb
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Shallot(Sliced) -3 nos
  • Green chillies - 4 nos
  • Sliced Onion - ¼ Cup
  • Tamarind - A gooseberry sized ball
  • Tomato - 1 nos
  • Coriander powder - 1 tbsp
  • Chilly powder - 1 tbsp
  • Turmeric powder - ¼ tsp
  • Fenugreek powder - a pinch
  • Coconut milk - ½ cup
  • Coconut Oil - 2 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Clean and cut the fish into pieces.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tbsp oil in a pan or chatti.
  • Add sliced onions and Saute till it turns golden brown.
  • Add ginger, garlic, green chilly and saute well.
  • Grind tomato, chilly powder, coriander powder to fine paste.
  • Add this paste into the pan.
  • Add turmeric powder, salt and Tamarind juice along with water and allow to boil.
  • When it starts boiling, add the fish pieces and allow to cook.
  • When the fish is cooked well add coconut milk and remove from fire.
  • Heat remaining oil in a pan.
  • Add Sliced Shallot, fry it and add to the curry.
  • Add Curry leaves and sprinkle Fenugreek powder.
Recommended Combination: Serve hot with Rice, Chappathi, Appam

Spicy Salmon Curry



Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked with Kudampuli.

INGREDIENTS:
  • Salmon – 500gm or 1 lb
  • Sliced Shallots – 15 nos or 1 onion
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(Kukum star)-4nos
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Water -¼ cup
  • Salt
  • Coconut Oil – 3 tbsp
  • Curry Leaves

PREPARATION METHOD:
  • Heat 2 tbsp oil in a pan.
  • Add Shallots/ Onions, Chilly, Chopped Ginger- Garlic and saute until the Onion turns transparent.
  • Add Chilly Powder and Corriander Powder into it and stir well till the raw smell goes.
  • Add water,Salt,Kudam Puli and Turmeric Powder and allow to boil for 15 minutes.
  • When the Gravy gets thick add the fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add Fenugreek powder , Curry leaves and remaining Coconut Oil.
Recommended Combination: Serve hot with Rice, Chappathi, Bread




Salmon Curry



Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked in Coconut paste.

INGREDIENTS:
  • Salmon – 500gm or 1 lb
  • Shallots – 15 nos or 1 onion
  • Green Chilly(slit) - 4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Grated Coconut – 1 cup
  • Tamarind Syrup– 1tbsp
  • Tomato – 1 nos
  • Corriander powder – 2 tsp
  • Chilli powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder - ¼ tsp
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves

PREPARATION METHOD:
  • Grind the grated coconut, tomato, chilly powder, corriander powder and the 5 shallot to a fine paste.
  • Add tamarind juice and mix it with the paste.
  • Heat 2 tsp oil in a pan.
  • When the oil is hot add remaining chopped shallots/ onions, ginger, garlic and saute until the it turns transparent.
  • Add the grounded paste with water, salt and turmeric powder and allow to boil for 15 minutes.
  • When the gravy gets thick, add the fish.
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Sprinkle fenugreek powder and add curry leaves and remaining coconut oil. 
Recommended Combination: Serve hot with Rice, Chappathi, Bread


Mathi Peera Pattichathu


It is a dry dish, a common fish dish in Kerala.
The main ingredients are Sardine, grated Coconut and chopped Onion with Kudampuli.

INGREDIENTS:
  • Sardine – 10 nos
  • Shallots/pearlonion – 10 nos
  • Green Chilly - 6 nos
  • Finely chopped Ginger- ½ tsp
  • Finely chopped Garlic- ½ tsp
  • Grated Coconut – 1 cup
  • Corriander powder – 1 tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Kudampuli - 2-3 pieces
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves -1 stem

PREPARATION METHOD:
  • Soak kudampuli in water.
  • Slice green chilly and pearl onion.
  • Cut the fish into small pieces.
  • Cook the fish along with salt, kudampuli and turmeric Powder in little water.
  • Cover the pan with a lid and allow to cook .
  • Mix the grated coconut, chilly powder, corriander powder, sliced green chilly, chopped ginger and garlic and pearl onion.
  • Squeeze this mixture very well with hand.
  • When the fish is cooked well,add this coconut mix and mix well.
  • Add Fenugreek powder, Curry leaves and Coconut Oil and mix well.
  • Remove from fire till water in the fish fully dries up like a thoran.
Recommended Combination: Serve hot with Rice.

Mathiyum Mangayum


This is special preparation of sardine with raw mango.This curry is very tasty and commonly served with Rice.

INGREDIENTS:
  • Sardine – 10 nos
  • Shallots – 4 nos
  • Green Chilly(Slit) -6 nos
  • Grated Coconut – 1 cup
  • Sliced Raw Mango - ¼ of a mango
  • Corriander powder – 1 tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves

PREPARATION METHOD:
  • Grind the Grated coconut, Chilly Powder,Corriander Powder and Shallot.
  • Cut the fish into small pieces.
  • Cook the fish along with mango, Green Chilly, Salt and Turmeric Powder in water.
  • Cover the pan with a lid and allow to cook .
  • When the fish and mango are cooked well,add coconut paste and let it boil for few minutes.
  • Sprinkle Fenugreek powder and remove the curry from fire .
  • Add Curry leaves and Coconut Oil.
Recommended Combination: Serve hot with Rice, Kappa puzhukku.

Konjum Mangayum Curry / Shrimp Mango Curry


This is special preparation of Prawns with raw mango. Here we use raw Mango instead of Kudampuli or Tamarind Juice.

INGREDIENTS:
  • Shrimp/ Konju –1 cup
  • Shallots/Pearl Onion – 8 nos Green
  • hilly(Slit) -6 nos
  • Grated Coconut – 1 cup
  • Sliced Raw Mango - ¼ of a mango
  • Corriander powder – 1 tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 1 tbsp
  • Curry Leaves

PREPARATION METHOD:
  • Grind the Grated coconut, Chilly Powder,Corriander Powder and 2 Shallot.
  • Cut Shrimp into small pieces and chop Shallot.
  • Cook the Shrimp along with mango, Green Chilly, Chopped pearl onion, Salt and Turmeric Powder in water.
  • Cover the pan with a lid and allow to cook .
  • When the Shrimp and mango are cooked well,add coconut paste and let it boil for few minutes.
  • Sprinkle Fenugreek powder and remove the curry from fire .
  • Add Curry leaves and Coconut Oil.
Recommended Combination: Serve hot with Rice.

Konju Theeyal / Shrimp Theeyal


Prawns cooked with fried coconut paste.It is similar to regular theeyal. Here we use prawns as the ingredient instead of vegetables.

INGREDIENTS:
  • Cleaned Shrimp - 1 cup
  • Sliced shallots(Pearl Onion) - 15 nos
  • Slit Green Chilly- 6 nos
  • Sliced Coconut - ¼ cup
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 2 tsp
  • Coriander Powder- 2 tsp
  • Turmeric Powder- ½ tsp
  • Fenugreek Powder- a pinch
  • kudampuli - 2-3 pieces
  • Curry Leaves - a few
  • Salt to taste
  • Coconut Oil - 2 tsp

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak kudampuli in water..
  • Heat oil in a pan.
  • Add sliced onions, Green Chilly and saute,
  • Add Shrimp, sliced Coconut, Turmeric Powder, kudampuli, salt and water,let it cook.
  • Add coconut paste and let it to boil till the gravy thickens and oil seperates.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Serve hot with Rice, Chappathi, Bread.

Chemmeen Roast / Shrimp Roast



This is a gravyless curry. It can be used as a side dish with Rice, Chappathi, Bread etc.


INGREDIENTS:
  • Cleaned Prawns- 1 lb
  • Sliced Onion/Shallot- 1 cup
  • Chopped Ginger paste-1 tbsp
  • Chopped Garlic - 3 tbsp
  • Green Chilli(slit) - 5 nos
  • Fish Tamarind / Kudampuli - 1 nos
  • Coconut Slices - ¼ cup
  • Red Chilli Powder- 1 ½ tbsp
  • Corriander Powder - 2 tsp
  • Turmeric Powder- ½ tsp
  • FennelSeed powder - 1 tsp
  • Pepper powder- ½ tsp
  • Garam Masala - 1 tbsp
  • Lemon juice - 1tbsp
  • Curry Leaves- 1 stem
  • Mustard seeds- 1 tsp
  • Coconut oil - 3 tbsp
  • Salt to taste
PREPARATION METHOD:
  • Soak kudampuli in water.
  • Mix garam masala, turmeric powder and salt in lemon Juice.
  • Marrinate the prawns and keep it aside for 15 minutes.
  • Heat oil in a Pan.
  • Add chopped pearl onions, green chillies and saute well, till they turn transparent.
  • Add the ginger and garlic in to it and saute for sometime.
  • Add chilly powder, coriander powder, pepper powder stir well till raw smell goes.
  • Add coconut slices and prawns along with curry leaves into it.
  • Add kudampuli along with little water.
  • Cover the pan and cook in medium heat.
  • When the Prawn is cooked well, remove the lid and roast it until the water fully dried up
Recommended Combination:Chemmen Roast/ Shrimp Roast can be served hot with Rice / Appam / Chappathi

Chemmeen Masala / Shrimp Masala


Cooked Prawns in thick Masala Gravy prepared in a traditional Kerala style.

INGREDIENTS:
  • Prawns(Cleaned) - 1 lb
  • Sliced Onion- 1 no
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Green chillies(Slit) - 4 nos
  • Grated Coconut - ¼ cup
  • Fish Tamarind (kudam puli) - 2 nos
  • Redchilli powder - 1½ tsp
  • Coriander powder - 2 tsp
  • Turmeric powder ¼ tsp
  • Garam masala Powder- 1tsp
  • Curry leaves - a few
  • Coconut Oil- 2 tbsp
  • Salt - to taste

PREPARATION METHOD:
  • Soak kudampuli in water.
  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add ½ tsp chilly powder and ½ tsp coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Heat oil in a pan.
  • Add sliced Onions, Green Chilly and saute, till they turn golden brown colour.
  • Add the 1 tsp chilli Powder ,1 ½ tsp Corriander Powder, Turmeric Powder and the Garam masala and stir well till raw smell goes.
  • Add the prawns, kudampuli, salt and little water to this and mix well.
  • Cover the pan and cook in medium heat.
  • Once the prawns are cooked add the coconut paste and let it boil .
  • Once the gravy is thickened, add curry leaves and remove from fire.
Recommended Combination: Serve hot with Rice, Chappathi, Bread.

Ayala Curry / Mackerel Curry



Mackerel is a rich, oily fish, and as such is an excellent source of omega-3 fatty acids, which have been shown to reduce the risk of heart disease and other serious illnesses. Mackerel is an abundant source of vitamin.
Kerala Mackerel Curry is a hot and Spicy Curry cooked with kudampuli.

INGREDIENTS:
  • Mackrel – 500gm or 1 lb
  • Sliced Shallots – 8 nos
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - ½ tsp
  • Chopped Garlic - ½ tsp
  • Kudam Puli(Kukum star)-4nos
  • Corriander powder – 3 tsp
  • Chilli powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Fenugreek Powder -a pinch
  • Water -¼ cup
  • Salt
  • Coconut Oil – 3 tsp
  • Curry Leaves

PREPARATION METHOD:
  • Heat 2 tbsp oil in a pan.
  • Add Shallots/ Onions, Chilly, Chopped Ginger- Garlic and saute until the Onion turns transparent.
  • Add Chilly Powder and Corriander Powder into it and stir well till the raw smell goes.
  • Add Water,Salt,Kudam Pui and Turmeric Powder and allow to boil for 15 minutes.
  • When the Gravy gets thick add the fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Sprinkle Fenugreek powder and add Curry leaves and remaining Coconut Oil. 
Recommended Combination: Serve hot with Rice.

Mathi Varuthathu / Sardine Fry



Sardines are and excellent source of protein and good fatty acids.
For Sardine Fry,fishes are marrinated and deep fried in cooking oil..

INGREDIENTS:
  • Sardine - 10 nos
  • Turmeric powder - 1/2 tsp
  • Chilly powder - 1 tsp
  • Garlic pods - 1 nos
  • Ginger - A small piece
  • Shallots - 3 nos
  • Pepper powder - 1/4 tsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean the Fish and make slits through the fish .
  • Grind the Chilly powder,Turmeric powder,garlic, ginger, shallot,Pepper powder and Salt.
  • Marinate the fish with the mix and keep aside for 20 minutes.
  • Fry the fish on both sides over a low fire.
Recommended Combination: Serve hot with Rice.


Kilimeeen Varuthathu / Red Snapper Fry



Kilimeen or Golden Thread fish can be used to make a good fry dish. Prepare by frying the marinated fish in oil.

INGREDIENTS:
  • Kilimeen/Golden Thread - 6 nos
  • Turmeric powder - ½ tsp
  • Chilly powder - 2 tsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean the Fish and make diagonal slits through the fish .
  • Mix Chilly powder,Turmeric powder and Salt with little water.
  • Marinate the fish with the mix and keep aside for 15 minutes.
  • Fry the fish on both sides over a low fire.
Recommended Combination: Serve hot with Rice.

Ayala Varuthathu / Mackerel Fry



Mackerel or Ayala is a rich source of Omega-3 fatty acids and vitamins.
This fish can be used to make a Ayala Curry or can be Fried. The fish is marinated with masala and fried in oil.

INGREDIENTS:
  • Mackerel - 6 nos
  • Turmeric powder - ½ tsp
  • Chilly powder - 2 tsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean the Fish and make diagonal slits through the fish .
  • Mix Chilly powder,Turmeric powder and Salt with little water.
  • Marinate the fish with the mix and keep aside for 15 minutes.
  • Fry the fish on both sides over a low fire.
Recommended Combination: Serve hot with Rice.

Aavoli Varuthathu / Pomfret / Butter fish Fry


Butterfish or Pomfret is popularly known as Aavoli in Kerala. It is marinated and fried in oil to make a tasty fry dish.

INGREDIENTS:
  • Butter Fish/ Avoli - 5 nos
  • Turmeric powder - ½ tsp
  • Chilly powder - 1 tbsp
  • Garlic pods -2 - 3 nos
  • Ginger - A small piece
  • Shallots - 2
  • Pepper powder - 1/4 tsp
  • Curry leaves
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean the Fish and make diagonal slits through the fish .
  • Grind the chilly powder, turmeric powder,garlic, ginger, shallot, pepper powder, curry leaves and salt.
  • Marinate the fish with the mix and keep aside for 20 minutes.
  • Fry the fish on both sides over a low fire.
Recommended Combination: Serve hot with Rice.