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Wednesday, February 25, 2015

Karaikudi Fish masala/Chettinad Fish Masala

This fish recipe is  from the popular south Indian Chettinad Cuisine. It is said that the recipe hails from Karaikudi , a part of the area commonly referred to as "Chettinad".Chettinad cuisine is one of the spiciest and the most aromatic in India. It is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. This fish recipe is cooked with a variety of spices that gives it such a rich taste.

Ingredients A

230gms white fish ,boneless ,I used cod fish
¾ tbsp chilli powder
3/4 tbsp coriander powder
1 tsp turmeric powder
1 tsp  tamarind juice
1 tbsp freshly grated coconut

Ingredients B
To grind into a paste
1  tbsp grated coconut
1 tsp cumin seeds
¼ tsp black pepper
sliced of ginger
1 garlic

Ingredients C
¼ tsp mustard seeds
¼ tsp fenugreek seeds
2 dried red chillies, break into a few parts, deseed
2  sprig curry leaves
1 medium onion, chopped fine
1 green chilli, sliced thinly
1 medium tomato,pureed

Ingredients D
¾ tbsp chilli powder
¾ tbsp coriander powder
1 tsp turmeric powder
½ tsp tamarind juice
Salt to taste

Ingredients E
¼ tsp freshly grounded pepper powder
1 sprig curry leaves
Some chopped coriander leaves


There are 3 steps to go with this dish ..so lets start!

First step,
Marinate fish with Ingredients A except coconut . Leave for half and hour .

In a non stick pan, heat a tbsp of oil , place pieces of fish and fry them until slightly. Once turn, sprinkle with some grated coconut. Turn and fry further. Slowly dish out on a plate as white fish thend to break apart easily .

Second step: Grind all ingredients with abit of water until smooth.Keep aside.
Third step: Heat a Indian claypot with some oil , add in  dried chillies, curry leaves ,followed by mustard seeds, fenugreek seeds . Once mustard start spluttering , add in chopped onions and sauté until it turns golden brown, then add green chilli and pureed tomato . Stir further and then add in the grinded ingredients. Cook for a while ,then add in the dry powders and tamarind juice (ingredients D) . Slowly add in the fried fish and give it a stir. Finalise with adding curry leaves, pepper powder and chopped coriander. Serve as a side dish with rice .

Slightly tedious to prepare but worth it !!

Saturday, February 21, 2015

Kailan and Dried Prawns Fried Rice

2 bowl of  cooked white rice
150gms of kailan , cut into smaller parts, (use young stems, if stems are too thick,cut  lengthwise smaller)
11/2  tsp fish sauce
2 tbsp dried prawns (soaked in water for 10mins and drained), pound coarsely
salt to taste (optional)

To be coarsely pounded
4 pink shallots
10 bird eye chillies
1 in shrimp paste
3 nips garlic

chopped spring onions
fried anchovies/ikan bilis
crisp shallots
fried egg
sliced cucumber

Heat a wok , fry the anchovies, keep aside. In the same oil, saute the pounded ingredients, throw in the dried shrimp as well. Stir fry until aromatic. Mix in kailan and white rice. Stir fry until all ingredients are incorporated. Mix in fish sauce ,taste , if want can add in salt.Its optional. Throughly mix all the ingredients.

Dish out and garnish . Serve hot. Yummylicious.

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