Preeja's cookbook

 Meen Mulakittathu | Kerala Fish curry without coconut   Ingredients: Cleaned fish - 1/2 kg ( Used sliced malabar trevally)   Red chili powder - 1 & 1/2 Tbsp ( adjust it according to your taste)   Kashmiri red chili powder - 1 & 1/2 Tbsp ( It gives nice red color to the gravy)   Salt - 1 & 1/2 tsp   Turmeric powder - 1/2 tsp   Fenugreek powder - 1/8 tsp   Sliced small onion / shallots - 1/2 cup   Coconut oil - 2 Tbsp   chopped ginger - 1 Tbsp   Chopped garlic - 1 Tbsp    Mustard seeds - 1/4 tsp Brindleberry / Malabar Tamarind / Kudampuli - 15g   Hot water - 1 & 1/2 cup   Curry leaves -  a spring Method: 1. Wash malabar tamarind and soak in hot water for 15 minutes.    2. Heat coconut oil in an earthen pot and add mustard seeds into it. When the mustard seeds start to crackle , add curry leaves.   3. Add small onion , ginger and garlic into it. Saute it for 2 to 3 minutes or un...

KERALA STYLE MALABAR TRAVELLY FISH CURRY ( VATTA CURRY) INGREDIENTS: Cleaned fish - 400 g kokum/ kudampuli - 2 pieces Coconut oil - 2tbsp Fenugreek powder - 1/4 tsp Sliced Shallots - 1/2 cup Crushed ginger & garlic - 1tbsp Green chilli - 2 nos (according to your spice level) Thick Coconut milk - 2 cup Red chili powder - 2 tsp Turmeric powder -  1/4 tsp Coriander powder- 1.5 tbsp Curry leaves - 2 spring METHOD: 1.    Wash and soak kokum in 1/2 cup of water for 10 minutes. 2.    Heat a pot and add coconut oil. When oil heat up add shallots and saute well. Add crushed ginger & garlic and saute it for a minute. 3.     Keep the stove in low heat. Add fenugreek powder,red chili powder  and coriander powder. Saute the spices until the raw smell gone. 4.     Add kokum with water, salt and curry leaves . Bring to boil. Add coconut milk. When it start to boil add fish pieces. 5. ...

KERALA STYLE PRAWN MANGO CURRY   INGREDIENTS: Cleaned prawns - 400g Raw mango / Pacha manga - 1 medium size ( Peeled and sliced) Green chili - 2 Nos  Ginger crushed - 1 inch piece Curry leaves - 1 spring Water - 1.5 Cup Salt to taste TO GRIND: Grated coconut - 1 cup Red Chilli powder -1tsp Coriander powder - 1/2 tbsp Turmeric powder 1/4 tsp Shallots - 5 Nos TEMPERING: Coconut oil - 2 tbsp Sliced Shallots - 5 Nos Fenugreek powder - 1/8 tsp Curry leaves - 1 spring  METHOD: 1. Grind together grated coconut, coriander powder, chilli powder, turmeric powder and shallots to a smooth paste by adding water. 2.  Add the ground masala, raw mango pieces, ginger, green chili, curry leaves ,salt and water into a pot . 3. Cover and cook until the raw mango pieces become soft and tender. 4. Add prawns. Cover and cook on medium heat for 5 minutes. 5. Heat coconut oil in a pan and add small onion. Fry it till the small o...