Fish Curd Curry (Meen Thayir Curry)
Ingredients for Fish Curd Curry (Meen Thayir Curry): 1. Sardine/Any fish of thick flesh – ½ kg 2. Coconut oil – 2 big spoons 3. Shallots – 5 Green chillies – 3...
Category: Fish Side Dishes
Dal – Prawns Curry (Paripp – Chemmeen Curry)
Ingredients for Dal – Prawns Curry (Paripp – Chemmeen Curry): 1. Sambar dal (Pigeon pea) – 100 gm 2. Ginger – 1 small piece, crushed Garlic – 6 cloves Tomato...
Mackerel with Thick Gravy (Ayala Vattichathu)
Ingredients for Mackerel with Thick Gravy (Ayala Vattichathu): 1. Mackerel (Ayala) – 3 2. Coconut oil – As needed 3. Mustard – 1 small spoon Fenugreek – 1 small spoon 4. Shallots...
Crab Masala
Ingredients for Crab Masala: 1. Cleaned crabs – ½ kg 2. Green chillies – 3, chopped Ginger – 1 small piece Turmeric powder – ½ small spoon Salt...
Anchovy Salad (Netoli Salad)
Ingredients for Anchovy Salad (Netoli Salad): 1. Anchovy (Netoli) cleaned – 250 gm 2. Ginger – 1 piece Garlic – 5 cloves Green chillies – 2 Pepper –...
Fish Masala with Coconut Milk
Ingredients for Fish Masala with Coconut Milk: 1. Fish – 1/4 kg 2. Green Chillies – 5 Turmeric powder – 1 small spoon Fennel – 2 small spoons ...
Easy Prawns
Ingredients for Easy Prawns: 1. Cleaned prawns – 200 gm 2. Water – 1 cup Salt – For taste 3. Oil/Olive oil – 1.5 big spoons 4. Garlic crushed – 1 big...
Karimeen Ilayil Pollichathu (Pearl Spot Steam Cooked in Banana Leaf)
Ingredients for Karimeen Ilayil Pollichathu (Pearl Spot Steam Cooked in Banana Leaf): 1. Pearlspot (Karimeen) medium sized – 3 (600 gm) 2. Kashmiri chilli powder – 1 small spoon Turmeric powder – ¼...
Chemmeen Poricha Puratt (Prawn Marinated & Fried)
Ingredients for Chemmeen Poricha Puratt (Prawn Marinated & Fried): 1. Cleaned prawns – 250 gm 2. Ginger – 1 piece, crushed Garlic – 10 cloves, crushed Shallots – 10, chopped...
Kilimeen Moli (Fin Bream with Coconut Milk)
Ingredients for Kilimeen Moli (Fin Bream with Coconut Milk): 1. Kilimeen Moli (Fin Bream/Navara Meen) – ½ kg 2. Coconut – ½ 3. Onion chopped – 2 Green chillies chopped – 6...
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