Thenga Aracha Njandu Curry | Kerala Style Crab Curry With Coconut

Thenga Aracha Njandu Curry

Kerala style, crab cooked in coconut sauce.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3 to 4
Ingredients:

1. Crab,cleaned - 400 gms
2. Fenugreek seeds - 1/4 tsp
3. Onion,sliced - 1/4 cup
4. Curry leaves - 1 or 2 sprigs
5. Green chili,sliced - 1 ( or according to taste)
6. Tomato,sliced - 1 medium( 1/2 cup)
7. Kudampuli /fish tamarind /kokum( soaked in water for 10 min) - 2 or 3 small pieces
8. Water - as required
9. Coconut oil - as required
10. Salt - to taste

For Coconut paste:

1. Grated coconut-3/4 cup
2. Coriander powder - 1.5 tsp
3. Kashmiri chili powder - 1 tbsp
4. Turmeric powder - 1/2 tsp
5. Ginger - 1 " piece
6. Shallots - 5 to 6 small
7. Water- as required

Instructions:

In a blender,add all the ingredients listed under ' For coconut paste' and grind to form a smooth paste.Keep aside until required.

Heat oil in a pan/ manchatti ,add fenugreek seeds and saute for few seconds.Add onion,curry leaves and green chilies.Saute until onion turns translucent.

Now add tomato and saute for about 30 seconds.Add the prepared coconut paste,fish tamarind (drained),water and salt to taste. 

Mix well until combined.Now add the cleaned crab and mix gently.

Cover and cook until crab is cooked and the gravy turns slightly thick.Switch off the stove and add 1 tsp coconut oil on top.Serve with rice.

NOTES

• Adjust the quantity of kashmiri chili powder and green chilies according to your taste.
• Adjust the quantity of water according to the gravy consistency required.
  
  

Kerala Chemmeen Achar | Kerala Style Prawns Pickle

Kerala Chemmeen Achar

Kerala style spicy Prawn pickle.
Prep Time: 30 minutes
Cooking Time: 20 minutes
Makes: 1 cup
Recipe source:Amma
Ingredients:

1. Chemmeen/Prawns- 500 gms
2. Mustard seeds - 1/2 tsp
3. Fenugreek seeds - 1/4 tsp
4. Ginger,juliennes - 1.5 tbsp
5. Garlic,sliced - 1.5 tbsp
6. Curry leaves - 1 sprig
7. Kashmiri chili powder - 1 tbsp( or according to taste)
8. Turmeric powder - 1/2 tsp
9. Vinegar- 1/4 cup
10. Boiled and cooled water - 1/4 cup or as required
11. Salt - to taste
12. Oil - as required(gingelly oil or coconut oil,see notes)

For Marination:

1. Red chili powder- 1 tsp
2. Turmeric powder - 1/4 tsp
3. Salt- to taste

For masala paste:

1. Ginger- 2" piece
2. Garlic- 7 to 8 large cloves
3. Green chilies - 4 to 6( or according to taste)

Instructions:

Coarsely grind together all the ingredients listed under ' For masala paste'.Keep aside until required.

Wash and clean the prawns.Marinate the prawns with the ingredients listed under ' for marination'.Keep aside for 15 to 20 minutes.Heat oil in a pan and shallow fry the prawns,turning once in between.

Once it is done,drain and keep aside until required.

Add more oil ( if required) to the same pan,add mustard seeds and let it splutter.Next add fenugreek seeds and saute for few seconds.

Add ginger,garlic and curry leaves , saute until  raw smell disappears.

Now add the prepared ginger-garlic-green chili paste , saute until raw smell leaves completely.

Cook over medium low flame for few more minutes until oil starts to separate.In a bowl ,mix together kashmiri chili powder,turmeric powder and vinegar to form a smooth paste.Add this masala paste to the pan. Add salt to taste.

Cook over medium low flame for few minutes ,until oil starts to separate.Next add the fried prawns and mix well.

Add boiled and cooled water as required.Bring this to a boil .Cook for 1 or 2 minutes.Switch off the stove and allow this to cool completely before transferring to an airtight-glass jar.

NOTES

• I used coconut oil to fry the prawns and gingelly oil to prepare the gravy.
• Always use clean and dry spoon to take the pickle.
• You can store the pickle at room temperature for upto 1 week.Refrigerate if you want to keep it for long.
• For best results,keep the pickle undisturbed for 1 or 2 days for the flavor to develop.
• To avoid  spoilage,you may pour 1 or 2 tbsp boiled and cooled gingelly oil over the pickle.
• Adjust the quantity of green chilies and  chili powder , according to your taste.

Kerala Squid-Coconut Roast (Kanava/Calamari/Koonthal - Coconut Roast)

Kerala Squid-Coconut Roast

Kerala style spicy squid roast with coconut.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 4
Ingredients:

1. Squid,cleaned and sliced- 500 gms
2. Onion,chopped - 1 cup
3. Shallots ,sliced - 1/4 cup
4. Ginger,finely chopped - 1" piece
5. Green chilies,cut into two - 4( or according to taste)
6. Kashmiri chili powder - 2 tsp( or according to taste)
7. Coriander powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Garam masala - 1.5 tsp
10. Water - as required
11. Salt - to taste
12. Mustard seeds - 1/4 tsp
13. Dry red chilies ,cut into two -1 or 2
14. Curry leaves - 1 or 2 sprigs
15. Coconut oil - as required

For Coconut paste:

1. Grated coconut- 1 cup
2. Garlic - 1 large clove

Instructions:

Coarsely grind together grated coconut and garlic.Keep aside until required.

Heat oil in a non- stick pan or a heavy bottomed pan .Add onion,shallots,ginger and green chilies.Saute until onion turns golden brown.

Reduce flame to low,add kashmiri chili powder,coriander powder,turmeric powder and garam masla and saute for about 30 seconds.

Add squid ,sufficient quantity of water and salt to taste.Cover and cook over medium flame until done and gravy turns thick.

Once the gravy turns thick,move the squid masala over to one side of the pan.( Use another pan if desired).Pour 2 tsp oil .

Add mustard seeds and let it splutter.Now add curry leaves and red chilies,saute for few seconds.Add the coconut - garlic mixture .

Saute the coconut mixture for few seconds.Mix this along with the squid masala and cook for about a minute. 

NOTES

• Adjust the quantity of green chilies and  chili powder , according to your taste.
  

Meen Thenga Aracha Curry | Fish In Coconut Gravy

Meen Thenga Aracha Curry

Kerala style fish cooked in coconut sauce.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Fish- 10 to 12 medium pieces, aprox 400 gms( see notes)
2. Fish tamarind /Kudampuli - 3 to 4 small pieces( or according to taste)
3. Ginger,finely chopped - 2 tsp
4. Garlic,finely chopped - 2 tsp
5. Green chilies,cut vertically - 2( or according to taste)
6. Curry leaves - 2 to 3 sprigs
7. Mustard seeds - 1/2 tsp
8. Fenugreek seeds - 1/4 tsp
9. Shallots,sliced - 3 to 4
10. Water - as required
11. Salt - to taste
12. Coconut oil - as required

For Coconut paste:

1. Grated coconut- 1 cup
2. Cumin seeds - 1/8 tsp
3. Shallots - 4,small
4. Coriander powder - 1/2 tsp
5. kashmiri chili powder - 1 tbsp( or according to taste)
6. Turmeric powder - 1/2 tsp
7. Water - as required

Instructions:

Grind together all the ingredients listed under ' for coconut paste' adding sufficient quantity of water to form a smooth paste.Keep aside until required.

Soak tamarind in water until required.Heat oil in a manchatti /pan, add ginger,garlic,green chilies and few curry leaves.Saute for few seconds or until raw smell leaves.

Next add the prepared coconut paste and mix well.Add sufficient quantity of water,soaked tamarind .

Add salt to taste and mix well.Bring this to a boil and add the fish .Gently swirl the pan.

Cover and cook until fish is cooked.

Remove the lid and cook for few more minutes or until the gravy turns slightly thick.Heat oil in a pan and add mustard seeds,let it splutter.Next add fenugreek seeds and saute for few seconds.Finally add shallots and remaining curry leaves. 

Fry until shallots turn golden brown.Pour this over the curry and switch off the stove.Gently swirl the pan , cover and keep aside for at least 15 minutes for the flavors to mingle.Serve with rice.

NOTES

• You can use king fish,pomfret,pearl spot,mackrel,threadfin bream/ kilimeen,barracuda or any other firm fish.
  

Karimeen Masala Roast | Kerala style Pearl Spot Roast

Karimeen Masala Roast

Kerala style fried Pearl spot with spicy onion masala.
Recipe source: Magic Oven,Lakshmi Nair
Prep Time: 20 minutes+ 30 minutes marination
Cooking Time: 30 minutes
Serves: 3 to 4
Ingredients:

1. Karimeen /Pear Spot- 3 medium( or 4 small sized)
2. Ginger ,finely chopped - 1 tbsp
3. Onion,finely chopped - 1 medium
4. Shallots,sliced - 1/4 cup
5. Green chilies,chopped - 2 to 3( or according to taste)
6. Curry leaves - 3 to 4 sprigs
7. Water - 1/2 cup
8. Salt - to taste
9. Coconut oil - as required

For Masala paste:

1. Dry red chilies - 20 to 25( or according to taste ,see notes)
2. Shallots /chumannulli - 8
3. Garlic- 10 small cloves
4. Whole black pepper - 1/2 tsp
5. Vinegar - 1 tbsp
6. Mustard seeds- 1/2 tsp
7. Turmeric powder- 1/2 tsp

Instructions:

Soak dry red chilies in water for about 15 minutes .In a blender combine together soaked( drained) red chilies and the rest of the ingredients listed under ' For masala paste'.Grind to form a smooth paste.Add salt to taste and mix well. 

Make deep slits on the cleaned fish.Take half of the prepared masala paste and rub it well on to the fish.Keep aside for atleast 30 minutes.

Next to prepare onion masala- heat oil in a pan,add ginger and saute for few seconds or until raw smell leaves.Now add onion,shallots,green chilies and few curry leaves.

Saute until onion turns golden brown.Next add the remaining masala paste and cook,until oil starts to separate.Stir well in between to avoid burning.

Add water and salt to taste.Mix well and cook until the gravy turns thick and spreadable.

Next heat oil in a pan and add 2 sprigs curry leaves.Shallow fry the marinated fish until it turns brown on both the sides,turning once in between.Transfer the fried fish onto a serving plate and spread an even layer of the prepared onion masala on both sides of the fish..(Cover and keep aside for atleast 15 minutes before serving for the flavors to mingle.)Serve with rice or chapathi.

NOTES

• Adjust the quantity of dry red chilies according to your taste.If you want it less spicy, remove the seeds before preparing the masala or you can use dry Kashmiri red chilies instead of  dry red chilies. 
  

Chemmeen Curry | Kerala Prawn Curry

Chemmeen Curry

Kerala style Prawn curry using coconut milk.
Prep Time: 15 minutes
Cooking Time: 30 to 40 minutes
Serves: 3 to 4
Ingredients:

1. Prawn,cleaned- 250 to 300 gms
2. Mustard seeds - 1/4 tsp
3. Onion,sliced - 1 large( about 1 cup)
4. Green chilies,cut into two - 1 ( or according to taste)
5. Ginger and garlic ,crushed - 1 tbsp
6. Curry leaves- 1 sprig
7. Turmeric powder - 1/4 tsp
8. Kashmiri chili powder- 1.5 to 2 tsp (or according to taste,See notes)
9. Coriander powder - 1.5 tsp
10. Garam masala powder- 1/2 tsp + 1 pinch
11. Tomato,chopped- 1 large (about 3/4 cup)
12. Thin coconut milk - 1 cup( or as required)
13. Thick coconut milk - 1/2 cup
14. Salt- To taste
15. Oil- as required

Instructions:

Heat  oil in  a manchatti /pan, add mustard seeds and let it splutter.Now add onion,green chilies,ginger garlic and curry leaves.

Saute until onion turns golden brown.Reduce the flame to low,add turmeric powder,kashmiri chili powder , coriander powder and 1/2 tsp garam masala powder.

Fry for about 30 seconds ,stirring continuously.Next add tomato and mix well.

Cook until tomato turns mushy and the masala starts to leave the sides of the pan.Next add cleaned prawns and salt to taste.Mix well.

Next add thin coconut milk  and stir well.Cover and cook  for about 12 to 15 minutes or until done and gravy turns thick.

Now add thick coconut milk and stir well.Cook for few minutes and bring it to just under a boil.Switch off the stove and add a pinch of garam masala and stir gently.

NOTES

• Adjust the quantity of Kashmiri chili powder according to your taste.I used about 2.5 tsp of Kashmiri chili powder as we wanted it a bit spicy.
• Adjust the quantity of thin coconut milk according to the amount of gravy required.