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.

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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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KARIMEEN THENGAPAL CURRY / PEARL SPOT FISH CURRY IN COCONUT MILK

   The fish, known locally in Kerala as Karimeen, is considered a delicacy. Some of the prominent dishes are the Karimeen Fry, Karimeen Molly, Karimeen Pollichathu, Karimeen Thengappal curry etc. I will add Karimeen Pollichathu after this recipe. The fish is fairly expensive and is available throughout the year. It is a fresh water fish.

   Karimeen Thengappal Curry is an authentic and unique fish curry of Kerala especially Kuttanadu at Alappuzha District. Karimeen is known as Pearl Spot fish. In this dish, Karimeen is cooked in coconut milk. In Karimeen mappas also, the fish is cooked with coconut milk. But here we do not fry the fish before cooking. Karimeen thengappal curry is very tasty and can serve with Appam or with meals also.

KARIMEEN THENGAPAL CURRY

See the recipe:

INGREDIENTS

Karimeen (Pearl Spot) - 1/2 kg
Onion - 2 (big) (chopped lengthwise)
Green Chillies - 10 (slitted)
Ginger - 1 table spoon (chopped)
Garlic - 10 cloves (chopped)
Mustard seeds - 1 teaspoon
Coriander Powder - 2 table spoon
Turmeric Powder - 1/4 teaspoon
Coconut Milk - 1 cup (thick milk) (first extract)
Coconut milk - 1 1/2 cup (Thin milk) (second extract)
Curry leaves - 3 springs
Tomato - 1 (chopped)
Kudam Puli ( Malabar Tamarind ) (Pot Tamarind) - 2 pieces

METHOD


   Clean, Wash and cut Karimeen into two pieces. Heat oil in a curry chatty ( clay chutty) and add mustard seeds. When it splutter, add chopped onion, ginger, garlic, green chillies and curry leaves to it and saute well in low flame. Add some water to coriander powder and turmeric powder to make a paste. When the onion mix get light brown, add this paste to it and stir well. Saute for 5-8 minutes in low flame. Then add chopped tomato and stir well and mix it well. Add some water and salt to it and mix well. Allow the gravy to boil on medium flame. When the gravy get boiled, add kudam puli. Then add Karimeen one by one to the curry and after that, cover it with a lid and cook in low flame. After 10 minutes, remove the lid and add the thin coconut milk and mix well. Cook for 5 minutes in low flame. Finally add thick coconut milk and curry leaves to it and cook in low flame for 3 minutes more. Don't allow the gravy to boil. Turn off the flame. Karimeen Thengapal Curry is ready. Enjoy....

1. Clean, wash and cut Karimeen into pieces.

2.Heat oil in a chutty, and add mustard seeds. Allow it to splutter.

3. Add chopped onion to it

4. Add ginger, garlic, green chillies and curry leaves.

5. Saute well in low flame. Mix coriander powder and turmeric powder with some water and make a paste.

6. When the onion mix get sauteed, add this paste.

7. Mix it well and saute for 8 minutes.

8. Add chopped tomato to this mix and saute well.

9.  Add salt and water to it and allow it to boil.

10. When it get boiled, add kudam puli and Karimeen pieces

11.Cover the chutty with a lid and allow it to cook for 10 min in low flame. Then open the lid and add thin coconut milk to the curry and mix well. Cook for 5 min.

12.Finally add thick coconut milk and cook for 3 min in low flame. Don't allow it to boil.

13. Now turn off the flame. Karimeen Thengapal Curry is ready. Enjoy the delicious curry with Appam or meals..

Like this recipe? Try this delicious Karimeen Curry and share your comments here.

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

KUTTANADAN DUCK CURRY (കുട്ടനാടന്‍ താറാവുകറി) (ENGLISH & MALAYALAM)

കുട്ടനാടൻ ശൈലിയിലുണ്ടാക്കുന്ന  താറാവ് കറി വളരെ രുചികരവും പ്രഖ്യാതവുമാണ്. ഈ ഈസ്റ്റർ ദിനത്തിൽ പത്തിരിക്കും കള്ളപ്പത്തിനുമൊക്കെ  ഒപ്പം വിളമ്പാൻ കുട്ടനാടൻ താറാവ്കറി ആവട്ടെ. ആവശ്യമുള്ള സാധനങ്ങൾ 

താറാവിറച്ചി - 1 കിലോ (ചെറിയ കഷണങ്ങളായി മുറിച്ചത് )

മഞ്ഞൾപ്പൊടി  - 1/ 2  ടീസ്പൂണ്‍ 

ഇഞ്ചി - ഒരു കഷണം (ചതച്ചത് )

വെളുത്തുള്ളി - 5 അല്ലി (ചതച്ചത്)

മല്ലിപ്പൊടി - 1 ടീസ്പൂണ്‍ 

കുരുമുളക് ചതച്ചത്  - 1/2 ടീസ്പൂണ്‍ 

പെരുംജീരകം ചതച്ചത് -1/2 ടീസ്പൂണ്‍ 

വിനാഗിരി - 2 ടീസ്പൂണ്‍ 

ഉള്ളി - 1/2 കപ്പ് (നേർമ്മയായി അരിഞ്ഞത്)

ഇഞ്ചി -  1 കഷണം (ചെറുതായി അരിഞ്ഞത്)

വെളുത്തുള്ളി - 10 (അരിഞ്ഞത്)

പച്ചമുളക് - 4 (നീളത്തിൽ കീറിയത്)

മല്ലിപ്പൊടി - 1 1/2 ടീസ്പൂണ്‍

മുളകുപൊടി - 1 ടീസ്പൂണ്‍ 

കുരുമുളകുപൊടി -1 ടീസ്പൂണ്‍ 

ഗരംമസാല - 1 ടീസ്പൂണ്‍ 

പാചക എണ്ണ  - ആവശ്യത്തിന് 

[തേങ്ങാപ്പാൽ - 1/2 കപ്പ് (ആവശ്യമുണ്ടെങ്കിൽ മാത്രം )]

ഉപ്പ് - പാകത്തിന് 

പാചകരീതി 

   താറാവിറച്ചി നന്നായി കഴുകിവൃത്തിയാക്കിയ ശേഷം തൊലിയോടുകൂടി ചെറിയ കഷണങ്ങളായി മുറിക്കുക. അതിൽ മഞ്ഞൾപ്പൊടി, 1/2 ടീസ്പൂണ്‍ മല്ലിപ്പൊടി, ഇഞ്ചി ചതച്ചത്, വെളുത്തുള്ളി ചതച്ചത്, കുരുമുളക് ചതച്ചത്, പെരുംജീരകം ചതച്ചത്, വിനാഗിരി, ഉപ്പ് ഇവ ചേർത്ത് നന്നായി യോജിപ്പിച്ച് ഇറച്ചി അരമണിക്കൂർ വയ്ക്കുക. അര മണിക്കൂർ കഴിയുമ്പോൾ മാരിനേറ്റ് ചെയ്ത താറാവിറച്ചി കുക്കറിൽ വേവിക്കുക. (താറാവിറച്ചിക്ക് കോഴിയെ അപേക്ഷിച്ച് വേവ് കൂടുതലാണ് )

   അടുപ്പിൽ ഒരു ചീനച്ചട്ടി വച്ച് ചൂടാകുമ്പോൾ അതിൽ എണ്ണയൊഴിച്ച് ഉള്ളി വഴറ്റുക. വഴന്നുവരുമ്പോൾ ഇഞ്ചി അരിഞ്ഞത്, വെളുത്തുള്ളി അരിഞ്ഞത്, പച്ചമുളക് ഇവ ചേർത്ത് വഴറ്റുക. നല്ല ഗോൾഡെൻ നിറമാവുമ്പോൾ മല്ലിപ്പൊടിയും മുളകുപൊടിയും ചേർത്ത് വഴറ്റുക.വഴന്ന മണം വരുമ്പോൾ ഇതിലേക്ക് വേവിച്ച ഇറച്ചി ചേർത്ത് ഇളംതീയിൽ വേവിക്കുക. ആവശ്യത്തിന് ഉപ്പ് ചേർക്കാം. (ഇതിലേക്ക് വേണമെങ്കിൽ തേങ്ങാപ്പാൽ ചേർക്കാം.) കറിവേപ്പിലയും ഗരംമസാലപൊടിയും 1 ടീസ്പൂണ്‍ കുരുമുളകുപൊടിയും ചേർത്ത് 10-15 മിനിറ്റ് ഇളം തീയിൽ വേവിക്കാം.ചാറു കുറുകുമ്പോൾ തീ അണക്കാം. അരമണിക്കൂറിനു ശേഷം വിളമ്പാം.
 INGREDIENTS

Duck(Tharavu) -1kg (cut into medium pieces)

Turmeric powder-1/2teaspoon

Coriander powder-1/2 teaspoon

Ginger-1 piece (crushed)

Garlic-5 cloves(crushed) 

Pepper-1/2 teaspoon (crushed)

Fennel seeds-1/2 teaspoon

Vinegar-2 tablespoon  

Salt -  to taste

Shallots/small onion-1/2 cup (thinly sliced) 

Ginger-1' piece (chopped)

Garlic-10

cloves (chopped)

Green chilly-4 (slit lengthwise)

Curry leaves-2 sprigs

Coriander powder-11/2 teaspoon

Chilly powder-1 teaspoon

Pepper powder-1 teaspoon  

Garam masala-1 teaspoon 

(Coconut milk-half cup(optional))

Cooking Oil- as required 

Method:

Cut the cleaned duck into medium sized pieces with skin.Marinate the cleaned duck pieces with Turmeric Powder, Coriander Powder, crushed Ginger and Garlic, crushed Pepper, Fennel Seeds, Vinegar and Salt and marinate for at least 30 minutes.After 30 minutes,pressure cook the marinated meat in a pressure cooker until  it cooked. (Duck usually takes more time to get cooked compared to chicken). Heat oil in a kadai and add thinly sliced small onion  and saute till they begin to turn soft, add crushed ginger,garlic and green chilly and cook until it turns lightly golden brown colour. Add Coriander Powder, Chilly Powder to it and stir in low-medium heat. Then add cooked meat to this and cook this in a medium heat.Add some more salt. Add coconut milk if necessary. Add curry leaves, garam masala powder and pepper powder to this and cook in a low flame for 10-15 minutes till the gravy thickens, Switch off the flame and allow it for keeping 30 minutes before serving. then serve with APPAM, IDIYAPPAM and PATHIRI