Meen Karuthacurry / Fish Karuthacurry

Fish Curry/Karuthacurry/Fish Marunthu curry this is the best home remedies for new mother.Even the delivery is c-section or normal all new mom will have acidity problem.
Karuthacurry is best medicine for  acidity. Omam and Thipilli helps to heal womb soon.Garlic helps to produce more mother milk.

Ingredients:

Fish - 10 pieces (  Lavrakki,Mackrel,Thundu meen ,Therachi , Nei meen these are all best for this curry)
Coconut - 1 1/4 cup grated
Red Chilli - 4 to 5 (As per spicy you need)
Coriander Seeds  - 1 tbsp
Pepper - 1/2 Spoon
Omam(Ajwain) - 2 tsp
Chukku - 1/4 Piece
Hing Powder - 1/4 tsp
Thipilli(long pepper)-2 no. small size (DON'T add TOOMUCH)
Brinjal - 1 no.(New Mom don't use brinjal)
Drumstick - 1 no.
Garlic - 6 pods
Tamarind Pulp - 2 tblspn
Gingly Oil - 2 tbsp
Curry Leaves a small handful
Salt to taste

Method:

1. Heat oil in a kadai, add chilli,coriander seeds ,curry leaves,Hing,Pepper,chukku, omam , thipilli saute for a min (watch it don't allow to burn ), now add coconut and roast it well (coconut should be in golden brown color). 
2. Let it cool for 5 mins. Make all roasted ingredients to paste by adding little water in mixer .
3. Cook drumstick,brinjal,garlic  with 1 cup water .Once half done add coconut masala ,oil and salt. Close the lid and cook for 15 mins till oil get separated.
4. Add tamarind pulp and mix well. Boil this for 5 more mins.
5. Finally add fish pieces and cook for 15 mins with closed lid.

Sambar - South Indian Cuisine

Without Sambar ! Then that is not a South Indian Cuisine. Sambar with steamed rice and potato fry or apalam it goes heavenly .
Idli-Sambar/Dosai-Sambar for my brother their is no limit for these combination (He will eat more than 10 solidly ;) .
We can make sambar with or without vegetables.But i prefer with vegetable it will enrich sambar taste .

Ingredients :

Toor dal : 1/3 cup
Shallot  : 6-8 nos.
Mixed Vegetables : 1 cup (carrot,raddish,small potato,drumstick,brinjal,broad beans)
Red Chilli : 1
Tomato : 1
Garlic : 3 pods
Sambar powder : 2 tsp 
Turmeric powder : 1/4 tsp
Tamarind : Gooseberry sized ball
Oil : 1 tsp
Mustard seeds : 1 tsp
Hing : a generous pinch
Salt as required 
Curry leaves : 2 sprig
Coriander leaves : for garnishing

Method :

1. Pressure cook dhal ,turmeric,garlic, little salt and vegetables(except brinjal,drumstick,broad beans) with enough water to dhal immerse,  wait for 4 whistles.
2. Soak tamarind and extract 1 cups of tamarind pulp. 
3. In a pan add brinjal ,drumstick,tomato,shallots add enough water to cook (Don't add too much water ) .close the lid .
4. After 5 mins(Just half cook) add sambar powder , stir it till raw smell of sambar powder to go ,now add tamarind extract.Let it boil for 3 mins.
5. Once the pressure released mash the dhal well and add it to the prepared veg-sambar mixture , add water along with that to get your preferable consistency.
6. Reduce heat and bring everything to a boil, until the sambar thickens (check for salt )  
7. In another pan add oil once it get hot , add mustard seed let it splutter ,add curry leaves turn off and add hing . Pour this mixture to sambar
8. Garnish with coriander leaves .

Note : If you are preparing this sambar for tiffin replace oil with 1 spoon ghee.Ghee sambar goes well for tiffin.

Fish Poricha Kuzhambu (Fried Fish Curry)

Ingredients:

Fish           : 8 inch pieces
Tomato      : 1 No
Red Onion  : 1 (shallot taste better than onion , Shallot -10 )
Garlic  : 4 (Crushed Pods)
Fenugreek  : 1/4 tsp
Tamarind    : Lemon Sized
Chilli Powder  : 1 1/2 tsp
Coriander Powder : 2 tsp
Lemon Juice   : 1/2 
Curry Leaves  : 2 strig
Salt               : To taste
Sesame Oil / Gingely Oil : 2 tbsp
vegetable oil : for fry

Method:

1. Clean the fish and marinate them with turmeric powder, chilli powder (1 tsp) and salt. Cover and keep it in fridge for 5 mins.
2. Heat a kadai , add vegetable oil once it is hot, fry the marinated fishes . place the fried fish in paper towel let the oil get absorbed .
3. Soak tamarind and extract thick tamarind pulp. 
4. Heat a pan and sesame add oil. Once it is hot, add fenugreek , crushed garlic and saute  for few seconds.Add curry leaves . 
5. Add chopped onion and fry till it turns to golden brown colour.
6. Add chopped tomatoes and cook till it turn mushy.Now add all spice powders and salt .Sautee it till the raw smell of spices to go off
7. pour the tamarind pulp and allow it to boil.
8. After 5 mins add 1 1/2 cup water , bring it to boil.
9. When the water gets reduce the kuzhambu become your desire consistency, put fried fish pieces 
10. Reduce the flame cook for 3 mins , add the chopped curry leaves 
11. Squeeze lemon extract in to kuzhambu after turn off the flame

Kerala Fish Curry (With Coconut)

 Here's My recipe for Kerala style Fish Curry using coconut .King Fish, black or white Pomfret , Anchovies (Chazhai Meen), butterfish etc.

Ingredients:

 (Recipe for 7 , 1 inch piece fish)

Fish – cut into medium pieces 

Red onion – 1 roughly chopped

Green chili – 3 slit lengthwise

ginger – 1 inch chopped

raw mango – 1 sliced thin

red chili powder - 1 1/4 tbsp (this can be varied as per individual taste)

turmeric powder - 1 tsp

coriander powder - 1 tbsp                                                                                              
Pepper Corn (whole Pepper) -1 tsp

coconut milk – 1 cup thick milk                                                                                         
Salt - to taste

Tamarind -1 small size ball

For Tempering:

coconut oil - 2 tbsp
shallots – 4/5 sliced thin
curry leaf -2 sprig fresh leaves                                                                                         

Mustard seed - 1/4 tsp

Method:

1. In a meen chatti or cookingpan, mix all the ingredients , except the thick coconut milk , mango and fish. 
2. Add some salt to taste. Add water and 1/4 cup of tamarind extract, continue boil for another 5 -7 minutes
3. when the water has reduced atleast to half.
4. Now add the coconut milk and let it boil again for 5 minutes. 
5. Add Fish and mangoes .close the lid and keep them boil for 3 mins in low flame .
6. Switch off the flame. 
7. In small pan prepare for tempering , Heat the coconut oil ,add mustuard seeds let it splutter .
8. Add the shallots. Fry for 2 minutes. As it begins to turn golden brown add the curry leaves. Fry for few seconds.
9. Pour this tempering over the fish curry and cover the pan.

FISH KUZHAMBU

Meen Kuzhambu (Fish Curry ) is the ever favorite food for my husband , so here is my first blog for South Indian Fish Curry. It is flavorful , spicy and little tangy . 

Secrete of fish curry is it taste  better the day after you make . I made this curry with Butterfish .

Sorry , i am not uploading any photos ;(

Ingredients:

Sesame oil :  3 tbsp
Fenugreek  Seeds : 1/4 tsp
Fish : 1 lb(Cleaned and cut  )
Red Onion : 1 1/2 (Finally chopped)
Tomatoes : 2
Garlic : 8-10 (crushed )
Curry Leaves : 5-6 springs
Chili powder : 1/2 tbsp
Coriander Powder : 1 tbsp
Turmeric Powder : 1/4 tsp
Tamarind   :  small gooseberry size
mustard seed :1/4 tsp
Mango : 5 or 6 small pieces (optional)

Method :

• Cut the fish  into pieces.Wash and clean them. Soak tamarind in 1 cup of water and set a side.
• Now take a pan add 2 tbsp of sesame oil add mustard seed ,let it splutter then add curry leaves and fenugreek seeds,  garlic pods(Crushed garlic is more flavorful than chopped) , fry them for a minute. ( Fenugreek with burn soon ,it change the taste totally .caution on this step)
• when garlic turned golden brown , add onions sauteed it very well.
• Once the onion becomes translucent , add the chopped tomatoes close the lid after tomatoes becomes mushy add spice powders (you can replace 1 1/2 tbsp kuzhambu milagai thool instead of chili and coriander powder) wait till raw smell of spice powder to go off .
• Now add extracted tamarind pulp. Let them boil for 3 mins  Now add 1 cup of water.
• Taste the salt and adjust according to it. Add Mango pieces .
• Add 1 tbsp of sesame oil ,let the curry  boil  in medium heat till the oil separate .Fish curry should be spicy and tangy (This is the secret of Yummy Fish curry)
• Finally add the fish , close the lid  and boil for 5 mins .Turn off Your Fish Curry ready