NJANDU THORAN / CRAB THORAN / CRAB STIR FRY WITH COCONUT GRAVY

Today's special is a crab recipe which is very tasty as well as healthy. Crab is a great source of protein. It contains a plenty of omega 3 fatty acids and calcium. I had posted some of the crab recipes such as crab masala and crab roast. Now adding my favourite Njandu Thoran recipe. Cleaning crab is very easy. So try this wonderful njandu thoran and share your suggestions and opinion.

CRAB THORAN

INGREDIENTS


Crab - 1 kg
Onion - 1 (chopped)
Ginger - 2 inch piece
Garlic - 5
Green chilli - 4 (chopped)
Chilli powder - 1 1/2 teaspoon
Pepper powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Tomato - 1 (chopped)
Coconut (grated) - 1 1/2 cup
Curry leaves - 3 springs
Mustard seeds - 1 teaspoon
Salt - to taste
Cooking oil - 2 teaspoon
Garam masala - 1 teaspoon

PREPARATION


   Clean and wash crab well. Marinate the cleaned crab with turmeric powder, chilli powder, 1/2 teaspoon pepper powder and salt. Keep this for 20 minutes. Crush ginger and garlic and keep aside. Heat oil in a pan. Splutter mustard seeds and curry leaves to it. Add chopped onion and green chillies into the pan and saute well. Add crushed garlic and ginger and stir well. Add tomato pieces and saute well. Add chilli powder and saute for one minute.

   Add marinated crab and salt into the pan. Add some water and cook well. Crush grated coconut, garam masala and pepper powder and add it into the crab. Cover it with a lid and cook in low flame for 5 minutes more  to evaporate the whole water. Stir the crab thoran occasionally. Finally add some curry leaves and turn off the flame. Tasty crab thoran is ready to serve. Enjoy with hot rice or chapathi or pathiri.

How is this recipe?

Please share your comments here

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

CHEMMEEN ACHAR / PRAWNS PICKLE

Wow! Today I am adding my favourite Chemmeen achar recipe for you.. A bowl ofplain white rice could not tastier than how they taste with prawns pickle. A lot of my viewers requested me to post the recipe of prawns achaar, since my friends had tasted my prawns pickle and they all like it. Now I am adding it here. The photo is bit older and I will add the step by step photos shortly.

PRAWNS PICKLE

 INGREDIENTS


Prawns - 1 kg
Chilli powder - 4 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger - 1 piece
Garlic - 2 pod
Green chilli - 4
Fenugreek - 1 teaspoon
Mustard seeds - 1 teaspoon
Vinegar - 2 table spoon
Asafoetida - 1 teaspoon
Curry leaves - 2 springs
Dried chilli - 2
Cooking oil - as needed
Salt - to taste

PREPARATION

   Clean and wash prawns well and keep aside. Marinate prawns with chilli powder, turmeric powder and salt for half an hour. Crush ginger and garlic and keep aside. Chop green chilli. Pour oil into a hot pan and fry the marinated prawns. Keep this aside. Splutter mustard seeds, fenugreek seeds, dried chilli and curry leaves in the same oil. Then add crushed ginger and garlic and chopped green chillies and saute well till the raw smell disappears. Add chilli powder and asafoetida powder to it and stir well. Add fried prawns, salt and vinegar and mix well. Boil the pickle and turn off the flame when it get thick. Allow it to cool and store it in an airtight container. Tasty and yummy prawns pickle is ready. Enjoy....

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THANK YOU ALL

BINDU JAYESH
bindurohinipillai@gmail.com

UNAKKA MEEN CHAMMANTHI / UNAKKA NETHOLI CHAMMANTHI / DRY FISH CHUTNEY / DRY ANCHOVY CHUTNEY

   Have you ever tasted Unakkameen Chammanthi with rice? I think, Chammanthi ( chutney) is a nostalgic item for Keralites. We can prepare a variety of chutney by adding different ingredients like garlic, onion, dried prawns, tomato, coriander leaves, dry fish etc. Here I am sharing a tasty dry fish chutney for you. I used unakka netholi / dry anchovy for this chutney. 

UNAKKA NETHOLI CHAMMANTHI

INGREDIENTS

Coconut (grated) - 2 cup

Unakka Netholi / Dry anchovy - 100 g

Shallots - 4-5
Dry red chilli -1
Chilli powder - 1 teaspoon
Curry leaves - 1 spring
Salt - to taste
Tamarind - lemon sized
Coconut oil - as required

METHOD


   Clean and wash anchovy and roast it in hot oil in a pan. Grind all the ingredients including fried anchovy together to make a rough paste. Dry fish chutney is ready. Enjoy it with hot rice.

   Have you ever tried my recipes of this blog? Please share your experiences with us. Thank You for visiting my blog and I am thanking you all for the support which you had given to me. Expecting the same hereafter also. Please share your comments and suggestions again to improve My Magic Recipes...


BINDU JAYESH
bindurohinipillai@gmail.com

NADAN MATHI CURRY / MATHI MULAKITTATHU / CHAALA CURRY / SARDINE FISH CURRY

Sardine (mathi ) is a super food which having a lot of health benefits. It provides many essential vitamins and minerals. It is a good source of omega 3 fatty acids. Naadan mathi curry is very tasty too. It is the best combination with kappa vevichathu (tapioca)

NADAN MATHI CURRY

INGREDIENTS


Mathi (Sardine) - 20
Chilli powder - 1 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger - 1 piece
Garlic - 4-5 pod
Green chilli - 4
Shallots - 10-15
Fenugreek seeds - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Kudam puli - 2 piece
Salt - to taste
Coconut oil - 1/2 teaspoon
Curry leaves - 2 springs


METHOD


   Clean and cut sardine into pieces. (we can add sardine without cutting it into pieces after cleaning.) Soak kudam puli in some water. Chop ginger, shallots, and garlic into small pieces and keep aside. Slit green chilli. Splutter mustard seeds and fenugreek seeds in hot coconut oil in a mud pan (manchatty). Then add chopped shallots, ginger, garlic, green chillies and curry leaves. Saute well. Then add chilli powder, turmeric powder and coriander powder and stir well. Add 2 cups of water and allow it to boil. Add salt and kudampuli also. When it get boiled, add fish into it and cover the pan with a lid. Turn the flame into medium level after 5 minutes and then turn to low after 10 minutes. Rotate the pan occasionally to avoid sticking the curry at the bottom.


   Turn off the flame when the gravy got thick. Now tasty mathi mulakittathu is ready. Enjoy it with rice or tapioca.

Please try this tasty recipe and share your experience and suggestions if any. I am expecting your comments and encouragements. Thanks for visiting my blog.


BINDU JAYESH
bindurohinipillai@gmail.com

CABBAGE UNAKKA CHEMMEEN THORAN / CABBAGE DRIED PRAWNS STIR FRY WITH GRATED COCONUT

Today, a special thoran for you. Cabbage Unakka Chemmeen Thoran is very tasty.I like dried prawns very much. Adding Unakka chemmeen give a special taste to the cabbage thoran.

CABBAGE UNAKKA CHEMMEEN THORAN

INGREDIENTS


Cabbage - 250 g
Unakka Chemmeen (dried prawns) - 100 g
Coconut (grated) - 1 cup
Green chilli - 3
Onion - 1
Ginger - 1 piece
Cumin seeds - 1 pinch
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 2 springs
Dried chilli - 1
Cooking oil - 1 teaspoon
Salt - to taste


METHOD OF PREPARATION


   Chop cabbage finely. Chop onion, ginger and green chilli and keep aside. Crush grated coconut, cumin seeds and turmeric powder in a blender. Combine cabbage, green chilli, ginger, onion, coconut mixture and salt and keep aside. Clean dried prawns and roast it in a pan. Keep it aside.

   In a hot pan, pour some oil and splutter mustard seeds and dried chilli. Add curry leaves and cabbage mix and stir well. Cover the pan with a lid and cook for 6 minutes in low flame. Stir occasionally. Sprinkle water if necessary. Add roasted prawns to it and stir well. Again cover wiith the lid and cook for 5 minutes in low flame. Now open the lid and stir. Turn off the flame. Delicious cabbage dry prawns thoran is ready. Enjoy with meals.

How is it?  Please share your comments and suggestions here.

Thank you

BINDU JAYESH
bindurohinipillai@gmail.com

VARUTHARACHA MEEN CURRY ( VARUTHARACHA AYALA CURRY) / MACKEREL FISH CURRY WITH FRIED COCONUT GRAVY

Varutharacha Meen Curry is very familiar to all. But I am sharing this traditional recipe here for who doesn't know the authentic Kerala cuisine. My mom is very expert to making all fish curries especially Varutharacha Ayala Curry ( Mackerel curry with fried coconut gravy). I follow her recipe and sharing the same here for you.


    Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega 3 fatty acids. Omega - 3 fatty acids are good for healthy heart. So consumption of mackerel (ayala) is good for health.

AYALA CURRY (VARUTHARACHATHU)

Ayala (Mackerel) - 3
Coconut (grated) - 2 cup
Kudam Puli ( Malabar Tamarind) - 4 piece
Chilli powder - 1 1/2 teaspoon
Coriander Powder - 1 teaspoon
Shallots - 4
Fenugreek seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Curry leaves - 3 spring
Coconut oil - 1 teaspoon
Salt - to taste.

METHOD


   Clean and cut fish and keep aside. Roast grated coconut, fenugreek seeds and chopped shallots in a hot pan. Add coconut oil and roast until it turn golden brown. Then add chilli powder, coriander powder and turmeric powder and stir well. Turn off the flame. Allow it to cool.

   Wash and put kudam puli in some water. Put roasted coconut mix in a blender and make a smooth paste. Add some water to coconut paste and mix it with cleaned fish. Add kudampuli along with the water and mix well. Finally add salt and curry leaves. Cook fish curry in manchatty (clay pot) in high flame till the gravy get boiled. Cover the pot with a lid and cook fish curry in low flame. Rotate the chatty occasionally to avoid sticking curry at the bottom. Turn off the flame when it get cooked. Very tasty Ayala Varutharachathu is ready. Enjoy it with hot rice or with hot puttu (steamed rice cake).

Try this recipe and share your comments and suggestions.

Thank You Friends for Visiting My Blog

BINDU JAYESH
bindurohinipillai@gmail.com

VARUTHA MEEN CURRY / FRIED FISH CURRY

Friends, 

   Today I am adding a special fish curry for you. I like fish curry very much. I always trying variety dishes especially in non vegetarian items like fish and chicken recipes. Today's special is a fish curry, which fish is fried before making fish curry.

 

FRIED FISH CURRY

INGREDIENTS


Fish - 1/2 kg (cut it into pieces)
Shallots - 10
Onion - 1 (chopped)
Chilli powder - 1 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger - 1 piece
Garlic - 5
Green chilli - 3
Kudam puli - 2 piece
Black pepper powder - 1/4 teaspoon
Cooking oil - as required
Salt - to taste
Curry leaves - 2 springs

METHOD


   Clean, cut and wash fish and keep aside. Marinate fish with turmeric powder, chilli powder and salt. Keep aside for 20 minutes. Chop shallots, ginger and garlic lengthwise. Chop onion finely and keep aside. Grind half of shallots, ginger and garlic with chilli powder, coriander powder, turmeric powder and black pepper powder to make a smooth paste.

    Heat oil in a pan and fry marinated fish and keep aside. Add mustard seeds to the same oil and splutter it. Add curry leaves, chopped shallots, ginger and garlic respectively and saute well. Add chopped onion after some time and saute well.

   When it get sauteed, add ground paste and mix well. When it get sauteed, add salt, kudampuli and some water to it. Boil the gravy and allow it to get thick. Then add fried fish pieces to it and cook for 5 minutes in low flame. Now the fried fish curry is ready. Serve it with rice, appam, or chapathi etc.and enjoy the delicious fish curry.

LIKE THIS RECIPE? PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU ALL

BINDU JAYESH  

bindurohinipillai@gmail.com                                

  

NETHOLI THORAN / ANCHOVY THORAN / ANCHOVIES STIR FRY IN COCONUT GRAVY

'Netholi (Anchovy ) is a small fish and it is a good source of calcium. In Mid Travancore region, Netholi is known as Chooda. Really its very tasty. We can prepare anchovy as fry or thoran or curry. Here I am adding Netholi Thoran recipe. It is a traditional Kerala recipe.

NETHOLI THORAN

INGREDIENTS


Netholi /Chooda / Anchovy - 1/2 kg
Shallots - 1 cup
Ginger - 1 piece (big)
Chilly powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Green chilli - 6 (slit into two)
Coconut ( grated) - 1 1/2 cup
Curry leaves - 2 springs
Coconut oil - 1 teaspoon
Salt - to taste
Kudam puli (pot tamarind )  - 2 pieces
Mustard seeds - 1/2 teaspoon
Dried chilly - 2
Garlic - 5 (chopped) (optional)


METHOD


   Clean and wash Netholi and cook it with turmeric powder, salt and some water in medium flame. Add pieces of kudam puli to it when it get boiled. ( Tamarind juice is used some places instead of kudam puli) Crush grated coconut, turmeric powder, chilli powder and one shallot and add it to the cooked anchovy and stir. When netholi get cooked and the water completely evaporated, turn off the flame. Keep it aside.

   Chop shallots and ginger into small pieces. Pour some oil into a hot pan. Add mustard seeds and dried chilli and allow it to splutter. Add chopped ginger, garlic shallots, green chillies and curry leaves. Saute well for some time. Add a little salt. When the shallots get sauteed, add anchovy coconut mix into the pan and stir enough and cook for 2 minutes in low flame. Turn off the flame. Traditional Netholi thoran is ready. Enjoy with hot rice.

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS

THANK YOU

BINDU JAYESH
bindurohinipillai@gmail.com
  

THENGA ARACHA MEEN CURRY / FISH CURRY WITH COCONUT GRAVY

We can prepare fish curry in various methods. In Mid Travancore region, the fish curry is prepared with a special touch with kudampuli. My mom's pacha aracha meen curry is very special and authentic. Our guests appraised her a lot of times for her fish curry.


Pacha aracha meen curry of Onattukara is entirely different from that of Trivandrum. We add fenugreek powder and kudam puli for a special taste. Now I am presenting the recipe of our Pacha Aracha Meen Curry.

PACHA ARACHA MEEN CURRY

INGREDIENTS

Fish (cleaned and cut) - 1/2 kg
Coconut (grated) - 1 cup
Chilli powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Fenugreek Powder - 1/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Shallots - 4-5
Kudam Puli - 2-3 pieces
Green Chilly - 6 (slit into two)
Curry Leaves - 2 springs
Coconut oil - 1/2 teaspoon
Salt - to taste


METHOD


   Clean and cut fish and keep it aside. Grind grated coconut, shallots, chilli powder, coriander powder, turmeric powder and fenugreek powder and mix it with some water. Put this coconut mix in a manchatty (clay pot). Add fish pieces to the coconut gravy. Add curry leaves, kudam puli, green chilly and salt to the curry and boil it. Then turn the flame into low mode and cook until the fish get ready. Then pour some coconut oil into the cooked fish curry and then turn off the flame. Nadan, Pacha aracha meen curry is ready. Serve it with hot rice.

How is this curry?

Please Share Your Comments and Suggestions Here.

Thanks to All

BINDU JAYESH

bindurohinipillai@gmail.com

CHILLY FISH

Today's special is a Fish recipe that is Chilly Fish. boneless fish pieces batter fried and doused in a spicy tangy sauce. Chilly fish is a most famous Indian Chinese dish. See the recipe below and try this today itself. Have a nice cooking time.

CHILLY FISH

INGREDIENTS


Fish - 1/2 kg
Onion - 2 (cut it into cube shaped pieces)
Capsicum -1 (cubed)
Ginger - 1 inch piece (chopped)
Green chilly - 3 (chopped)
Garlic - 6 cloves (chopped)
Egg white - 1
Corn flour - 2 teaspoon
Chilly sauce - 1 teaspoon
Tomato sauce - 2 teaspoon
Black pepper powder - 1 teaspoon
Chilly powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Soy sauce - 2 table spoon
Ginger- garlic paste - 1 teaspoon


PREPARATION


Wash and cut fish into pieces. Combine ginger garlic paste, chilly powder, turmeric powder, black pepper powder and salt. Marinate fish pieces with this paste for 20 minutes.  Mix corn flour with egg white and soya sauce and make a thick batter. Add little water if necessary. Dip fish pieces into this batter and fry fish pieces in hot oil till golden and keep aside.

   Add chopped ginger, garlic and green chilly into the same oil and saute until the raw smell disappear. Then add cube sized onion into it and saute for one minute. Add soy sauce, chilly sauce and tomato sauce and some water and boil it. Add salt to it. Add fried fish pieces to it and allow it to cook for 5 minutes. Then add cube sized capsicum pieces and cover it with a lid. Cook for 2 minutes in low flame. Take 1 teaspoon corn flour in a bowl and mix with water to make a thin batter. Pour this batter to the Fish mix and stir well. Turn off the flame when it get thick or dry. Garnish with coriander leaves and spring onion and serve.

 

Now tasty Chilly Fish is ready. Serve with fried rice or Chapathi

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BINDU JAYESH
bindurohinipillai@gmail.com

CHEMMEEN POLLICHATHU / PRAWNS POLLICHATHU

Chemmeen pollichathu is a delicacy of  Kerala seafood. It is an authentic side dish of   God Own Country's seafood items. Here, prawns are marinated in spices such as chilly powder, turmeric powder and lime juice etc and cooked in an array of masalas, herbs and coconut milk.

PRAWNS POLLICHATHU 

INGREDIENTS

Prawns - 500 g (cleaned)

Onion - 1 (chopped )

Shallots - 1/2 cup (chopped)

Ginger - 2 inch piece

Garlic - 6 cloves (chopped)

Green Chilly - 2 (slit into half)

Curry leaves - 3 springs

Coconut oil - 2 teaspoon

Chilly powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Black pepper - 2 teaspoon (crushed)

Coconut milk - (thick) 1 cup

Salt - to taste

For Marination

Chilly powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon
Salt - to taste
Lime juice - 1 teaspoon

PREPARATION

   Marinate prawns with chilly powder, turmeric powder, salt and lime juice for 30 minutes. Heat oil in a pan and toast marinated prawns in low flame and keep aside. Heat oil in the same pan and add mustard seeds and fenugreek seeds and allow it to splutter. Add onion, curry leaves, ginger, garlic, green chilly and shallots and saute for some time. Add red chilly powder and coriander powder, turmeric powder and crushed black pepper and mix well. Add chopped tomato pieces and saute well. Add toasted prawns and combine well with the masala. Add some water and salt and cook for some time. Finally add coconut milk and cook until the gravy get thick. Add some curry leaves and turn off the flame. Serve Chemmeen Pollichathu with roti or chapathi or appam or rice.

LIKE THIS RECIPE?

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BINDU JAYESH

bindurohinipillai@gmail.com

KONJU THEEYAL / CHEMMEEN THEEYAL / PRAWNS CURRY IN FRIED COCONUT GRAVY

Konju Theeyal is an authentic and traditional side dish of Mid Travancore region especially in Alappuzha District. Now I am presenting one of my favourite dish I ever made. Try this Konju Theeyal today itself.

KONJU THEEYAL

See the Recipe

INGREDIENTS

Chemmeen (Konju / prawns) - 1/2 kg (cleaned)
Shallots - 1 1/2 cup (chopped)
Coconut bits - 1 cup
Coconut (grated) - 1 1/2 cup
Chilly powder - 1 teaspoon
Green chilly - 3 (slit)
Turmeric powder - 1/4 teaspoon
Coriander powder - 3/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Tamarind juice - a little
Salt - to taste
Coconut oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dried chilly - 2
Curry leaves - 3 springs

PREPARATION


 
   Dry fry grated coconut in a pan till deep brown.  Add chilly powder, coriander powder  and fenugreek powder. Mix well. Allow it to get bit cool. Grind the coconut mix well to get a smooth paste. (Don't add water while grinding).  Pour some oil in a  hot pan and put mustard seeds and dried chilly into it. Allow it to splutter. Then add shallots, curry leaves and coconut bits and saute well. Add cleaned prawns (konju) to it and saute. Add turmeric powder and salt.  Pour some water. When water get boiled, add fried coconut paste and allow it to boil.  Then turn the flame on sim and cook the curry until get thick. Add tamarind juice and cook for 5 minutes more.  Turn off the flame. Tasty Konju Theeyal is ready. It is a very good combination with hot rice.

STEP BY STEP METHOD

1.Dry fry grated coconut in a pan till brown.

2. Addchilly powder, coriander powder and fenugreek powder and mix well. Turn off the flame and allow it to cool.

3. Grind it into a smooth paste. (don't add water)

4. Pour some oil in a hot pan and add mustard seeds and dried chillies to it. Allow it to splutter.

5. Add shallots, green chilly and coconut bits. curry leaves to it and saute well.

6. Add cleaned prawns to it.

7. Add turmeric powder and salt. Saute for some time.

8. Pour some water and boil it

9. Add coconut paste into it and mix well.

10. Cover the pan with a lid and cook in low flame.

11. When curry get cooked, add tamarind juice and cook for 5 minutes more.

12. Turn off the flame when curry get ready.

ENJOY KONJU THEEYAL WITH RICE

LIKE THIS RECIPE?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU

BINDU JAYESH
bindurohinipillai@gmail.com

KONCHUM MANGA / DRIED PRAWNS MANGO THORAN

Hai friends...

Today.... the Great day of KUMBHA BHARANI celebration of Chettikulangara Devi Temple. Wishing you all a Happy Kumbha Bharani.

   On this day,  there is a special item made in all houses of Onattukara for sadya. I am presenting this tasty and traditional Konchum manga proudly, because my native place is at Onattukara (Mavelikara).

We can prepare Konchum Manga with dried prawns and mango. On the day of Kumbha Bharani, in all houses near Chettikulangara, it is an essential dish for Sadya. See the recipe of delicious and authentic Konchum Manga

INGREDIENTS


Dried Prawns (Unakka chemmeen, Unakka konju) - 250 g
Mango - 2 ( cut it into lenthwise pieces)
Coconut - (grated) 1 1/2 cup
Shallots - 5
Chilly powder - 2 teaspoon
Coriander Powder - 1teaspoon
Turmeric powder - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Coconut oil - 1/2 teaspoon
Curry leaves - 2 springs
Salt - to taste

PREPARATION


   Dry fry dried Prawns in a pan. Remove from flame. Allow it to cool. When it get cool, crush the prawns by pressing it with the backside of a ladle. Thus remove its head and legs.  ( we can crush the prawns in a mixie. But don't powder the prawns. If using this method, remember one thing that wash prawns before frying. Because we can't wash prawns after crushing it in blender.) Wash prawns well. Grind coconut, chilly powder, coriander powder, fenugreek powder, shallots and turmeric powder together. Don't make a smooth paste. Add this to the prawns. Add mango pieces,salt,curry leaves and some water and put it in a Manchatty (clay pan) and cook. Cover the Chatty with a lid. Cook in low flame when it get boiled. Turn off the flame when Konchum manga get cooked. Pour some coconut oil over it and mix well. The flavorful smell will spread around the house.

  The traditional Konchum manga is ready. It is a delicious side dish for hot rice. Enjoy the Onattukara taste...

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Please Share Your Comments and Suggestions to improve my Blog.

Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

NJANDU CURRY / CRAB CURRY

Crabs are prepared and eaten as a dish in several different ways all over the world. Nutritionists argue that crab meat is nutritionally good as it is high in vitamins and high quality proteins and amino acids. It is also rich in minerals such as calcium, copper, zinc, phosphorous and iron, while having lower levels of fat and carbohydrates. Any way the taste, texture and nutritional benefits of crab meat make it a versatile delicacy used in a wide variety of dishes all over the world. Here I am presenting a easy and simple recipe of Njandu curry

INGREDIENTS


Crab - 1 kg (cleaned and separated the leg)
Shallots - 10 (chopped)
Green Chilly - 3 (slitted)
Ginger - 1 piece (crushed)
Chilly powder - 1 1/2 teaspoon
Coriander powder - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Coconut oil - 2 1/2  teaspoon
Mustard seeds - 1 teaspoon
Kudam puli - 4 pieces
Salt - to taste
Curry leaves - 2 springs


PREPARATION

   Clean and separate the leg of the crab and keep it aside. Chop shallots, crush the ginger, and slice the green chillies in lengthwise and keep aside. Heat oil in a heavy bottomed pan or an earthen pot, splutter the mustard seeds. Add shallots into it and saute well. Add ginger, green chillies and curry leaves to it and saute for some time. Add chilly powder, coriander powder and turmeric powder and saute for one minute in low flame. Add a little water and kudam puli to it and allow it to boil. Then add the cleaned crab along with the legs and cover the pan with a lid. Cook in low flame until the crab get cooked. Turn off the flame when the gravy get thick and garnish it with curry leaves. Now the tasty Njandu curry is ready. Serve with rice, chapathi or coconut rice.

Like this awesome recipe? 

Please write your comments and suggestions to me 

BINDU JAYESH
bindurohinipillai@gmail.com

KARIMEEN POLLICHATHU / PEARL SPOT FRY IN PLANTAIN LEAF (KUTTANADAN STYLE)

Karimeen Pollichathu is a unique food preparation of Kuttanadu  in Alappuzha district of Kerala. Karimeen Pollichathu is commonly wrapped in plantain leaves. The fish marinated with a rich blend of hot spices and cooked in plantain leaves. Adding coconut milk reduce the heat of spices.

KARIMEEN POLLICHATHU

See the recipe of Kuttanadan special Karimmen Pollichathu:

INGREDIENTS

 Karimeen (Pearl Spot) - 5
Ginger - 1 piece + 1 piece
Garlic - 6 cloves
Red Chilly Powder - 2 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Black Pepper Powder - 11/4 teaspoon
Curry leaves - 3 springs
Coconut Milk - (thick) - 1 cup
Shallots - 1/2 cup (chopped)
Green Chillies - 6 (chopped round)
Salt - to taste
Coconut oil - as needed

PREPARATION


   Clean Karimeen well and make oblique incisions (draw lines with a knife) over it and keep aside. Grind ginger, garlic, curry leaves, turmeric powder, chilly powder and coriander powder to make a fine paste. Marinate the fish with salt and the spicy paste and keep for 1 hour. Then heat oil in a fry pan and semi fry both the sides of the marinated Karimeen in low flame. Take plantain leaves and rub coconut oil on it and put each pieces of fish along with the gravy on the plantain leaves and wrap securely and put on tawa or pan for frying. When the leaves get brown, turn inverse the fish and fry the other side also. Keep it aside.

   Chop shallots, ginger and green chillies. Heat oil in a fry pan and saute the shallots, ginger and green chillies well. Add salt if needed, stir well and remove from pan and keep aside.  Unwrap the fishes and place it on the same hot pan. Put the sauteed shallot mix over it. Add thick coconut milk to the fish and cook for some time. When the gravy get thick, turn the flame off. Wrap the Karimeen in the same plantain leaves along with the gravy. Hot and spicy Karimeen Pollichathu is ready. Enjoy it with Appam, Idiyappam,or Rice etc.

STEP BY STEP METHOD

1. Clean and wash Karimeen well and make oblique incisions over it and keep aside.

2. Grind ginger, garlic, curry leaves, red chilly powder, black pepper powder and turmeric powder to make a fine paste.

3. Marinate fish with with salt and the spicy paste and keep for 1 hour.

4. Heat oil in a kadai or pan, and semi fry both sides of the marinated fish.

5. Rub oil on plantain leaves

6. Put each fish on plantain leaves along with the paste and wrap securely.

6. Put them on a hot pan and fry both the sides.

7. Chop shallots, ginger green chillies, and curry leaves.

8. Heat oil in the pan and saute shallots, ginger, green chillies and curry leaves. Keep it aside. 

9. Unwrap and place the fried Karimeen in the same pan. 

10. Put the sauteed shallots over the fish. 

11. Add thick coconut milk to the fish. Cook for some time.

12. When the gravy get thick, turn off the flame.

13. Wrap the fish in the same plantain leaves again.

12. Karimeen Pollichathu is ready to serve. 

13. Enjoy.... 

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