MEEN VEVICHATHU/ Kottayam Style Fish Curry/ Meen Mulakittathu

Kottayam fish curry or Meen vevichathu can be prepared in many ways. Here you can try a traditional fish curry recipe which even the amateurs can cook at home easily.

This dish is also called as toddy shop fish curry.

It can be prepared with or without coconut. Usually, Kerala fish curry (meen curry) is traditionally prepared in earthenware pot for better taste.

A great combination with boiled tapioca rather than rice!!!!

So let’s get back to the recipe…


Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 3

Ingredients

  • 1/2 kg Fish (Seer fish, Tuna, Sardines, Mackerel)
  • 1 tbsp Ginger, crushed
  • 1 tbsp Garlic, crushed
  • 8 Shallots /chinna vengayam, sliced
  • 2 tbsp Redchilli powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • Mustard seeds
  • Fenugreek seeds
  • 3 tbsp coconut oil
  • 3 Gambooge (Cocum/Kudampuli)
  • salt as required
  • Curry leaves

Instructions

  1. Wash and soak the Gambooge (Cocum/Kudampuli) in a glass of lukewarm water for 5 minutes.
  2. Make a paste of coriander, redchilli and turmeric powder with little oil/water and keep aside.
  3. In an earthen clay pot or a pan heat coconut oil.
  4. When oil gets hot, add mustard and fenugreek seeds, saute it slightly and wait till it turns slightly dark.
  5. Add the chopped shallots and curry leaves, saute them till it gets slightly fried.
  6. Reduce the flame and add the masala paste.
  7. Fry it well until the raw smell goes out.Add enough salt.
  8. Add water in which cocum was soaked. Taste the mixture and add soaked cocum pieces as required. Keep it in low flame.
  9. Wait until it boils in low flame. Once it starts boiling add the fish pieces. Do not stir. Just swirl the pan so that the fish coats with the masala.
  10. Cover with a lid and bring it to boil in medium flame. Usually it takes around 10-15 minutes. Swirl the pan inbetween.
  11. Cook it till the gravy is consistent.
  12. Switch off and garnish with curry leaves. Let the curry remains in the cooking pan for a few hours, allowing all the spices to steep into the fish.

Special Note:

  • Don’t stir once fish is cooked.
  • Remember to spoon the kudampuli pieces out after few hours.
  • If it has to be kept for another day, don’t add coriander powder. It tends to spoil the dish.

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Kanava Kuzhambu/ Squid in a Roasted Coconut Sauce/ Nadan Koonthal Curry

Tender pieces of squid with a spicy coconut sauce makes it an enduringly popular dish. 

This curry, as prepared with a paste of coconut gives a familiar aroma as the coconut based curry is more of a comfort dish to all Malayalis and Nagercoilians ofcourse.

Squid is quite easily available here in Japan and I cook it quite often at my place. 

Coming to the recipe, it’s easy, too, as the squid curry is all prepared, so the whole thing takes no longer than 30 minutes from start to finish. You can substitute few ingredients like Coconut oil with any other vegetable oil and Shallot with Onion, but the former is more of a tastier one to me.

Pairing with steamed rice, Squid Curry is something which works perfectly on a lethargic weekend afternoons.


Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 25 mins

Serves: 3

Ingredients

For the Squid

  • 250 gm, Squid
  • 2, Green Chillies, chopped
  • 1 tsp Turmeric Powder
  • 1 inch, Ginger, crushed
  • Salt

For the Paste

  • 1 cup, Coconut, (grated)
  • 1 tsp Fenugreek seeds
  • 1 Cardamom
  • 1 inch Cinnamon
  • 2 Cloves5 Shallots/ chinna vengayam/ Pearl Onions
  • 1 tbsp Redchilli powder
  • 2 tbsp Coriander powder
  • 1/2 tbsp Pepper powder

For Tempering

  • Coconut Oil
  • Mustard seeds
  • Fenugreek seeds
  • Redchillies
  • Curry leaves

Instructions

  1. Pull out the little tentacles, cut the body section into ½ inch (1 cm) rings and wash them under cold running water.
  2. In a solid frying pan, add the grated coconut, shallots, fenugreek seeds, cardamom, cloves and cinnamon, shaking the pan now and then, until they darken slightly and become aromatic.
  3. Add in the chilli powder, coriander powder and pepper powder, toss and allow it to cool. And grind to a smooth paste.
  4. In a pan, add the squid along with chillies, crushed ginger, turmeric powder, salt and little water, cooking very slowly as it comes up to heat. It will only take about 2-3 minutes to cook.
  5. When it is really hot and bubbling, add the ground masala and boil until the raw smell fades out.
  6. Next, heat the oil in a pan, add mustard seeds, fenugreek, curryleaves and redchillies. Give a quick stir.
  7. Then add the seasoning to the curry, serve it straight away.
  8. This is particularly good when served with rice and fish fry.


Special Note:

  • Coconut oil can be replaced with any other vegetable oil.
  • Adding cinnamon in excess gives a strong taste. So add accordingly.
  • Instead of dry roasting the ingredients, it can be also be roasted in a tbsp of coconut oil for a richer curry.

If you like this recipe, Do not forget to rate us at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Fish Dum Biriyani/ Malabar Fish Biriyani

Northern Kerala, the malabar region has many wonderful cuisines. One such authentic dish is Biriyani.

Biriyani is always there to make us happy. Be it a lazy weekend or family get-together or any functions, it never fails to impress us. So for all the Biriyani lovers here, Come let me introduce you to the Malabar Fish Dum Biriyani.

Ghee rice and fish masala are arranged in layers and blending is done by the dum process. The fish is marinated and shallow fried before adding to the biriyani masala.

As you know biriyani is made with long grained Basmati rice, but here in this Malabar region, it is made with a short grain “kaima rice”. Now those of you, who do not have access to kaima rice, can very well try it with Basmati rice as I had done today 😜.

Ghee plays a prominent part in Malabar cuisine. If you are health conscious, you can use half ghee and half refined oil or even omit ghee and drizzle a bit of ghee finally while layering the dum too. The choice is yours.

In this Malabar recipe, I have used Seer Fish. You can use Pomfret or any fish of your choice. This is a very simple Biriyani and can be made with Chicken too. But I prefer- fish.

Devour the classic Malabar Dum Biriyani with the detailed instructions below.. (This is a fairly big post, so pls excuse).

How to make Malabar Dum Biriyani….


Author: Nathiya Adiseshan

Cooking Time: 45 mins

Preparation Time: 20 mins

Serves: 3 people

Ingredients

  • 1/2 kg Seer Fish
  • 1 1/2 cup, Kaima Rice (or any rice of your choice)
  • Cardamom, Cloves, Bay leaves
  • Saffron
  • Cashewnuts, Raisins

For marination:

  • 1 tsp Turmeric powder
  • 1 tbsp Kashmiri Chilli Powder
  • Salt
  • Lime juice (optional)

For the gravy:

  • 2 Onions, medium sized, thinly sliced
  • 1 tbsp ginger garlic paste
  • 2 Green Chillies, thinly slit
  • 1 Tomato, chopped
  • 2 tbsp Curd
  • 1/2 tsp Turmeric Powder
  • 1/2 tbsp Coriander Powder
  • 1/2 tbsp Chilli Powder
  • 1 tsp Fennel Powder
  • Coriander leaves, chopped
  • Mint leaves, chopped
  • Salt
  • 5 tbsp Ghee
  • Oil


Here we go….

Instructions

  1. Wash rice and soak in water for 20 minutes, drain out in a strainer and keep aside.
  2. Marinate fish with the ingredients listed above and rest it for about 30 minutes.
  3. Heat 2 tbsp ghee in a pan and fry cashews and raisins. Keep it aside. In the same pan, add thinly sliced onions and a pinch of sugar and fry till they are caramelised and brown.
  4. Soak saffron in a 1 1/2 tbsp of warm milk.

For Rice:

  1. In a pressure cooker, pour 3 tbsp of ghee. Add cinnamon, cloves, cardamom, star anise and bay leaves. Fry for a minute. Now add thinly sliced onions and saute until onion turns golden brown.
  2. Now add in soaked Basmati/ Kaima rice and saute for few minutes.
  3. Add 2 1/4 cups of boiling water (ratio is 1 cup rice= 1 and 1/2 cup water), salt and 1 tsp lemon juice. Combine well and pressure cook for two whistles. (If cooking in a kadai, cook in a medium low flame until water is fully absorbed).

For Masala:

  1. Heat a pan with 1 tbsp ghee and 2 tbsp of oil, shallow fry the marinated fish pieces. Transfer it to a plate.
  2. To the same pan, saute onion until it is slightly golden.
  3. Add ginger garlic paste and green chillies, saute until the raw smell goes away.
  4. Now add tomatoes and saute till it turns slightly mushy.
  5. Add in turmeric powder, coriander powder, fennel powder, salt and curd.
  6. Cover with a lid and cook over medium heat for few minutes. When oil starts oozing out, add the fried fish and cook for 2 minutes and switch off the flame.

For Dum process:

  1. In a heavy bottomed pan, Spread the fish layer. To the top of it, add the rice, fried onions, nuts, rasins, coriander, mint leaves, and sprinkle saffron soaked milk.
  2. Layer it with the remaining fish masala and rice with the garnishings on top.
  3. Close it with a tight lid, so that steam does not escape. (Cover it with chapathi dough or aluminium foil).
  4. Keep a dosa tawa on a low flame. And place the pan above it for 7-10 minutes for the flavours to develop. Switch off the flame and rest it for 5 minutes.
  5. Mix gently and fluff it with fork.
  6. Serve hot biriyani accompanied by Cucumber raita, papadam & pickle.

Note:

  • Adding a pinch of garam masala between the rice layers enhances the flavour (optional).
  • If you have thick slices of fish, shallow fry it and dum it between the rice layers. If you feel so, slices are thin and may break easily, just top it above the rice and layer it with garnishings and go for dum process.
  • I’ve used Kashmiri and Chilli powders, if you use chilli powder alone, adjust spice accordingly.
  • You can either seal the lid with chapathi dough or wrap it with aluminium foil and place a shallow plate with heavy weight above it.

Pumpkin Erissery/ Mathanga Erissery/ Pumpkin in Spiced Coconut (Sadya Special)

Vishu/ Tamil New Year is near and these days people (newbie chefs like me….) go crazy searching for vegetarian recipes recalling their mom’s signature dishes over the phone or online. Sadya is the only time where we get to eat 15-16 types of curries with yummiest Payasams.. For me, grating coconut is the most difficult as well as kadupethifying task while preparing Sadya. Anyways, what’s a better time than Vishu/Onam to have this, right?

Stories apart……..

Erissery, a typical Kerala sidedish tops among the main dish in Onam Sadya. It is one of the easiest recipes and it tastes absolutely delicious. Usually, Erissery is made with pumpkin (Mathanga in Malayam; Parangikai in Tamil) and lentils with a final touch of roasted coconut and mustard tempering. You’ll find different variations of this recipe across the state with other veggies like yam (chena), raw papaya, unripe bananas/plantain (kaya)  and kootu erissery (mix of veggies) too.

In this recipe, I have added Pumpkin alone. Adding roasted coconut is a real treat, together with pumpkin they taste wonderful.

Make festive occasions exceptional with this Special Pumpkin Erissery…


Author: Nathiya Adiseshan
Preparation Time : 2 mins
Cooking Time : 7 mins
Serves : 3-4

Ingredients

  • 2 cups Pumpkin, diced
  • Salt
  • 1 cup water

To grind:

  • 1/4 cup Coconut
  • 2 Shallots 
  • 2 Green chillies
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon Turmeric powder

To temper:

  • 2 tablespoon Coconut Oil
  • Mustard 
  • A sprig of Curry leaves
  • 2 Shallots
  • 2 Red Chillies
  • 1/2 cup grated Coconut

Let’s make this Pumpkin Erissery…..

  1. Cut pumpkin into medium pieces and cook it with little water and salt.  After cooling down, mash it with a spoon and keep it aside.
  2. In the meanwhile, coarsely grind the ingredients listed under “to grind”  without adding water.
  3. Pour this into the mashed pumpkin. Mix well and let it boil.temp 34
  4. Heat coconut oil in a pan, throw in some mustard seeds, curry leaves, shallots and red chillies. Add this seasoning to the erissery.
  5. Finally, add a handful of grated coconut to the same pan and fry till it becomes golden brown. Pour this over the curry.
  6. Now your tasty Pumpkin Eriserry is ready to serve..temp 31

Special Note:

  • If the pumpkin is not ripe enough, then u can add 1/2 tsp of sugar. This will increase the taste.

     

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Moru Curry/ Pineapple Pulisseri/ Moru Kachiyathu

Moru Curry, otherwise named Pulisseri or Kachiya Moru, is a Kerala style seasoned yoghurt which is served as a part of Onam sadya.

Pulisseri is a favorite summer curry in every Malayalee’s house. A variety of vegetables can be used to make this curry, including mangoes, plantains, cucumber, tomato, pineapple, and ashgourd making it such a versatile dish.

Tangy, subtly spicy, aromatic and outrightly lip-smacking curry perks up my mood every time I eat it! I usually make it when I don’t have veggies in stock or my lazy bug bites me.

This recipe is relatively simple and can be made with or without coconut. Here is how to make it with pineapple and coconut paste.

With Kerala moru curry, you can enjoy a good hearty meal with just “papadam” as accompaniment.

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Pineapple cooked with spices and simmered in a yogurt and coconut sauce is a tangy accompaniment to matta rice

 


Author: Nathiya Adiseshan

Preparation Time: 2 minutes

Cooking time: 10 minutes

Serves: 2-3

Ingredients

  • 1 1/2 cup Curd, beaten with 1/4 cup water
  • 1/4 cup Pineapple, diced
  • 1/2 cup Coconut, grated
  • 1-2 Green Chillies
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger
  • 1/2 teaspoon Turmeric powder
  • 1/2 tablespoon Chilli Powder
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 sprig of Curryleaves
  • Salt

How to make Moru Kachiyathu (Kerala Style Seasoned Buttermilk)

  1. Peel and dice the pineapple into small pieces.
  2. Cook pineapple with 1/2 cup of water, turmeric powder, chilly powder and salt on low flame (approx 5-7 minutes).
  3. Meanwhile, place coconut, ginger, green chilli, cumin seeds and turmeric powder in a mixer jar. Add little water and blend to make a smooth paste. Keep aside.
  4. Once the pineapple is cooked well, add the coconut paste to this and bring the curry just to a boil.
  5. Now add the beaten yoghurt, salt and stir continuously for a few minutes minutes until it is heated through. Switch off. (Take care not to over boil the curry)
  6. Heat coconut oil in a pan over medium flame, add the mustard seeds, once they splutter, add red chillies and curry leaves. Turn off the flame and pour to the curry. Immediately cover with a lid, so that all the aroma stays in the curry.
  7. Tasty Pineapple Moru Curry is ready. Serve with matta rice and enjoy!!!

Special Note:

  • Pineapple cooks quickly and hence ensure not to overcook it. 
  • Take care not to overboil the curry, else it will get curdled.
  • Keep the yogurt out from the refrigerator for a couple of hours for it to become a little sour.

 

If you like this recipe, Do not forget to rate us at the end of the post. 

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Prawns Masala/ Chemmeen Mulakittathu

This is comfort food to me, well!!!

People, being grown up in the coastal regions are big fish eaters. Seafood, whether it is prawns or fish or squid, has always been special to me,  because it was made very often during my younger days at home.

Chemmeen/Prawns is regular in my kitchen but for the past few days I have been cutting the corners of all my prawn recipes. Not that I I would not venture hour-long cutting and chopping, but my hero is allergic to seafoods 😦  I do a fair share of cooking nowadays. Some days are like that…

This is what I made today, that brought the broadest smiles, not just on me, but on him. “Prawns Masala/ Chemmeen Mulakittathu” with the authentic kerala flavours oozing through. Although the list of ingredients and process may seem a bit overwhelming, when you actually go into making it, you will realize that it actually is the simplest one ever! This recipe can be made with equal success in fish too.temp 23


Author: Nathiya Adiseshan
Preparation Time : 10 mins
Cooking Time : 25 mins
Serves : 3 to 4

Masala Paste:

  • 1 cup Coconut, dessicated/grated
  • 1 medium Onion, roughly chopped
  • 1 sprig Curry leaves
  • 4 Red chillies
  • 3 tablespoon Coriander seeds/ dhaniya
  • 1/2 teaspoon Turmeric Powder
  • 1 tablespoon Oil

Gravy:

  • 500 grams Prawns, deveined
  • 1 medium Tomato, chopped
  • 1 Brinjal, chopped
  • Tamarind, Goose-berry sized or to taste
  • 3 tablespoon Coconut Oil
  • Salt

Here we go….!!!!

  1. Clean and devein the prawns. Soak the tamarind in 1/4 cup warm water for 15 minutes and extract its juice.

  2. Heat oil in a pan at medium heat. Fry dried red chillies, coriander seeds, curry leaves and onion. Add in grated coconut and fry till light brown. Switch off the flame.
  3. Let it cool. Add in a pinch of turmeric powder. Transfer into a blender and pulse, adding water bit by bit, to get a very fine paste.

    temp 19
    Add in a pinch of turmeric powder.  Transfer to a blender and grind to a fine paste.
  4. Cook the tomatoes and brinjal in a claypot/meenchatti adding salt and little water. Cover and cook until tomato gets mashed up.

    temp 13
    Cook the tomatoes and brinjal with little salt and water.
  5. Add the ground roasted coconut masala and tamarind extract. Mix well.
  6. Simmer till the gravy thickens on a low flame. Season with salt.

    temp 14
    Simmer till the gravy thickens
  7. Add in the prawns. Do not stir any more, rotate the pan to mix the prawns and the masala well. Simmer for 3-5 minutes. (Check in between, the prawns gets done quickly)

    temp 17
    Add in prawns gently.
  8. Switch off.
  9. Set aside for 15 minutes. Serve with rice or tapioca.temp 22

Special Note:

  • The prawns gets done quickly (within 3 minutes), so check in-between, else you will end up in rubbery prawns.
  • I have used Jumbo/King Prawns, you can use regular prawns too.
  • Pour a tbsp of coconut oil over the curry before serving.