Anyone got a good recipe for proper traditional Indian coooking from the Kerela region where they use coconuts!
Anyone got a good recipe for proper traditional Indian coooking from the Kerela region where they use coconuts
Looking for a good curry type dish to impress the friends.
Answers: GREAT WEBSITES:
http://www.keralarecipes.com/
http://newkerala.com/recipes/
http://www.pachakam.com/
http://recipes.keralaglobal.com/... I tried this recipe and it was excellent! My family just loved it and we had no leftovers!
Seafood is an important part of the Indian non vegetarian diet, especially along the coastal regions. The lush and tropical state of Kerala is famous for its delicious seafood dishes. Located on the southwest Indian coast, Kerala's famous Malabar coastline provides an abundant harvest of fresh fish and shellfish.
The cuisine of Kerala is influenced by its wealth of aromatic spices and year round availability of fresh coconuts. Malabar Fish Curry (Kerala Meen Molee) is a wonderful example of traditional Kerala cuisine at its finest; succulent fresh fish gently simmered in a spicy coconut curry and served with fragrant rice is a simple yet wonderfully delicious meal.
MALABAR FISH CURRY
Serves 6
Ingredients:
1-1.5 lbs of firm white fish fillets (cod, tilapia, swordfish, bass, haddock, snapper or halibut)
1 large onion, finely chopped
2-3 large garlic cloves, finely minced
1 inch piece of fresh ginger, peeled and minced
4 small green thai chilies
10-12 fresh curry leaves
1/2 tsp black mustard seeds
1 tsp ground cumin
1 tsp garam masla
1/2 tsp red chili powder
1/2 tsp tumeric
1/2 tsp ground coriander
salt and pepper to taste
1/2 can coconut milk (can use the light variety)
4 tbsp oil (veg or canola)
1 cup water, as needed
fresh chopped cilantro leaves for garnish
METHOD:
In a large mixing bowl, combine the ground cumin, garam masala, red chili powder, tumeric, ground coriander, salt and pepper. Cut the fish into 2 inch pieces and marinate with the dry spice mixture. Cover and refrigerate for at least a few hours.
In a large skillet, heat 3 tbsp of the oil on medium heat and add the onions. Cook for 5 minutes until they soften and slightly brown, add the ginger and garlic. Stir fry for an additional few minutes and then add the marinated fish pieces. Let the fish lightly brown on all sides and add the water. Add any remaining spices from the dry marinade and the coconut milk, cover and gently simmer on low heat for 5-6 minutes. Stir gently so as to not break the fish into smaller pieces.
In a separate sauce pan on medium high heat, add the oil. When it is just barely smoking, very carefully add the black mustard seeds. These tend to splatter, so be careful. Reduce the heat to low and add the green chilies and curry powder. After 30 seconds, remove from the heat and pour over your fish curry. Garnish with fresh cilantro leaves and serve with fragrant Basmati rice or hot chapathis. use alot of spices like ginger,onions,garlic and so on