Special Fish Fry (Pepper Fish Fry)

Whenever we talk about Kerala meals, it's always the seafood meals that's enjoyed by most of the people through generations. As per the geographical location and by the sea coast, fish is available in abundance and enjoyed by most communities. Fish curry and fish fry are both delicious in its own way. Fish fry is not very healthy though, but kids love the fry more than the curry.

This is a special kind of fish fry that you can prepare with simple ingredients from the pantry, but the masala is not the same as the regular fish fry. This is slightly different from our usual masala and tastes crisp and delicious. Check this out !!

Please watch the YouTube #shorts on this special fish fry.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Serves ~ 8–10 pieces

Author ~ Julie

Ingredients

fish (any firm one) 500 gms

whole pepper corns 1 -2 tbsp

shallots 7-10

garlic 4-5

ginger, a small piece

turmeric powder 1/2 tsp

tamarind, a small piece(amla size)

coconut milk 1/4 cup

rice flour 1tbsp

salt to taste

curry leaves 2 sprigs

oil to fry

Method

• Wash the fish under running water, drain water. Keep aside. I have used sheelav fish (barracuda) here.
• In a blender jar, add the whole pepper corns, ginger, garlic, shallots, tamarind, turmeric powder, salt and coconut milk. Grind to a smooth paste.
• Apply this paste on the fish pieces and marinate for 30 minutes -1 hour. Finally, add the rice powder and mix well.
• In a pan, add oil and then slide in the curry leaves followed by the marinated fish pieces. Cook on medium flame on both sides. Drain from oil when done. Enjoy warm !!

NOTES

* You can use any firm fish for this recipe.

* Adding coconut milk adds a sweetness and balances the flavours.

* Adding rice powder adds crispiness to the outer coating.

Prawns (Konchu) Kizhi | Prawns Parcel

Do you love prawns ?? My kids go mad over prawns and so I frequently buy prawns whenever I get fresh ones. This time I had fresh banana leaves and so prepared this prawns kizhi (konchu kizhi). These taste best with steamed rice or appams.

Prawns parcel is a delicious recipe that is prepared as a kizhi or parcel. The prawns are shallow fried and then added to the masala in the parcel which get cooked again with the banana leaf flavours and coconut milk adds the richness to the gravy. The masala can be prepared in advance and kept. The prawns can then marinate and prepared instantly if you have fresh banana leaves at hand.This recipe is similar to meen pollichathu, but prawn have no bones and prawns have a peculiar taste than fish. Do try and enjoy with your loved ones !!

                                               

Preparation time ~ 10 minutes

Cooking time ~ 20–25 minutes

Author ~ Julie

Serves ~ 2 prawns kizhi (parcels)

Ingredients

prawns 250 g cleaned, deveined

salt 1/3 tsp

turmeric powder 1/4 tsp

pepper powder 1/2 tsp

hot chilli powder, 1 tsp

ginger garlic paste 1 tbsp

tamarind 1 amla size, soaked (2 tsp extract)

onion 2 medium size, fine chopped

tomato 2 medium-sized chopped

garlic sliced 2 tsp

ginger sliced 2tsp

green chillies 2 fine chopped

curry leaves, a sprig

coriander powder, 1 tsp

kashmiri chilli powder 1 tsp

turmeric powder 1/4 tsp

roasted fennel powder 1/2 tsp

roasted fenugreek powder 1/4 tsp

coconut oil 3 tbsp

Watch on YouTube-

Method

• Wash and clean, devein the prawns. Add salt, turmeric powder, pepper powder, hot chilli powder, ginger-garlic paste. Mix well. Marinate and leave for 30 minutes.
• Soak the tamarind in little water. Squeeze out the extract then, keep aside.
• Heat a pan and add oil. Slide in the prawns as a single layer. Fry for 2 minutes each side and flip other side. Cook the same, drain from oil. Keep aside.
• To the same oil, add chopped onions, sliced garlic, ginger, green chillies and curry leaves. Sauté until lightly browned. Then, add the splice powders on low flame and sauté. Finally add in the tomatoes, tamarind extract and cook till tomatoes are soft and mushy. Mash the tomatoes as much as possible. 
• Add coconut milk on low flame and give a quick mix. Cook till the liquid is dried up, switch off flame. Masala is ready.
• Wash a banana leaf. Cut the mid-ridge slightly of the leaf without cutting the leaf as in video. This will be used to tie the parcels. On flame, place the leaf and wilt lightly, exposing to heat on all sides. Keep aside.
• Divide the masala in four. Add one part of the divided masala, then place half of the prawns. Top it with another part of the masala. Hold all ends together and tie the parcel using the cut mid-ridge. Similarly, make the other parcel with remaining masala and prawns.
• Place the prepared kizhi in a mann chatti and cook the parcels by turning all sides(2-3 minutes each side) until the masala and prawns get nicely cooked and coated with masala.  The leaf gets shrunk and the oil starts to appear on the leaf. Switch off, open the parcels and enjoy with steamed rice.

NOTES

* Use fennel seeds and fenugreek seeds if you don't have roasted fennel powder and roasted fenugreek powder. In that case, add the seeds to the oil just before adding onions.

* I took 1/2 cup of thick coconut milk but added only 1/3 cup.

Related Posts

* Venad Paal Konju

* Prawns Manchurian
* Chemmeen Manga Curry
* Konju(Chemmeen) Roast
* Shrimp Jalfrezi
* Chemmeen Thengapaal curry
* Prawns Pepper Fry
* Malvani Prawns Curry
* Chemmeen Theeyal
* Kadai Prawns

* Unnakka Chemmeen Chammanthi

* Churakka - Chemmeen Ularthiyathu

* Chilly Garlic Prawns

Venad Paal Konju (Chef Pillai Special)

Venad Paal konju is a simple recipe that can be made in no time if you have fresh prawns ready at hand. The prawns are cooked in thick coconut milk, which is then converted to virgin coconut oil as the prawns get cooked. So there is no need to add any extra oil. The prawns are soft, juicy and has the nutty flavours of the coconut. This is Chef Suresh Pillai's recipe that he showcased in his page, I always wanted to try this out because of the simplicity. Am glad that I finally tried this out, all loved it at home. As Christmas is around the corner, do try this out if you are looking for some easy appetizer for Christmas lunch.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

for marination 

prawns / konju 500 gms, cleaned & deveined

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

chilly flakes 2 tsp

salt to taste

coconut oil 1 tsp

garlic crushed 2 tsp or 5-6 cloves

for cooking

coconut milk 1/2 cup

curry leaves 2-3 sprigs, cut 

coconut oil 2 tsp

ginger julienne 1 tsp

                                           

Watch on YouTube

 

Method

• Wash, clean and de vein the prawns. Drain the water and add the ingredients listed under marination.Crush the garlic and add to the marination, leave marinated for 30 minutes.
• Mix the coconut milk, coconut oil and curry leaves. Keep aside.
• Heat a pan and add the marinated prawns (NO NEED TO ADD OIL). Add as a single layer and cook for 2 minutes. Flip the prawns in the other side and cook another 2 minutes.
• Now add a spoonful of coconut milk mixture. Finally, add the full coconut milk as it gets absorbed.
• Cook the prawns in the coconut milk, adjust salt if needed. Add in the julienne ginger and green chillies (if using).Finally dry up the coconut milk and switch off flame.
• Serve warm as a starter or appetizer. Enjoy !!

NOTES

* You can add 3-4 vertical slit, green chillies along with ginger.

Related Posts

* Prawns Manchurian
* Chemmeen Manga Curry
* Konju(Chemmeen) Roast
* Shrimp Jalfrezi
* Chemmeen Thengapaal curry
* Prawns Pepper Fry
* Malvani Prawns Curry
* Chemmeen Theeyal
* Kadai Prawns

* Unnakka Chemmeen Chammanthi

* Churakka - Chemmeen Ularthiyathu

* Chilly Garlic Prawns

Fish Egg Stir Fry | Meen Mutta Thoran | Pananjil (Parinjil) Stir- Fry

Mom made the best fish egg(meen mutta appams) in banana leaves. This wasn't a routine affair but whenever there was fish eggs available, we always had the mutta appam or mom made fish egg thoran if banana leaves were not available. When I started getting these eggs, I also started preparing the same and kids love it. This would be a small dish as I generally prepare using the fish eggs that we get from the fish available. Very rarely, do I get the big fis eggs from market. But if you get that, the same can be prepared using the same ingredients, just adjusting the measures as per the quantity of fish egg(meen mutta). This is a simple yet delicious stir fry and can be made in no time. Do try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~  Julie

Serves ~ 2 

Ingredients

mathi mutta (fish egg) 1/2 cup

kunjulli / shallots 2 tsp chopped

veluthulli / garlic 1 tsp chopped

inji / ginger1 tsp chopped

green chillies 1 tsp fine chopped

curry leaves cut

pepper powder 1/2 tsp

turmeric powder 1/2 tsp

grated coconut 3 tbsp

salt to taste

oil 1 tbsp

Method

• Clean any black portions struck to the fish egg. Wash under running water and drain water.
• Add the fish egg to a bowl, add sliced shallots, chopped garlic, chopped ginger, chopped green chillies, cut curry leaves, grated coconut. Add pepper powder, turmeric powder and salt. 
• Mix by crushing the mixture and combine well.

Watch the recipe on YouTube #shorts.

• Heat oil in a pan and add oil. Add the fish egg mix and give a quick mix.
• Cover and cook on low flame for 2-3 minutes. Check in between for moisture content, or else add few drops of water or add oil.
• When the mixture looks cooked, dry off any moisture. Switch off flame and serve warm with steamed rice.

NOTES

* You can use any other fish egg and prepare in the same method.