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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BINDU JAYESH

bindurohinipillai@gmail.com

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

MANGA RASAM / RAW MANGO RASAM

Rasam is a traditional, authentic South Indian soup or appetizer made with tamarind. In Raw mango rasam, we use raw mango instead of tamarind. We get a very special taste. Here we do not add red chilli powder. Instead of red chilly, only use green chillies for heat. I am sure, u will like this raw mango rasam.

RAW MANGO RASAM

INGREDIENTS


Raw mango - 1
Green chillies - 2
Rasam powder -1 teaspoon
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1/4 teaspoon
Asafoetida - 1 teaspoon
Oil - 1 teaspoon
Curry leaves - 2 springs
Coriander leaves - 2 teaspoon (chopped)
Dried Red chilly - 1-2
Salt - to taste

PREPARATION

   Cut raw mango into pieces and put in a pressure cooker. Add some water to it and cook for three whistles or 10 minutes in low flame. Allow it to cool. Squeeze the juice from mango when it get cool. Pass the mango pulp through a sieve. Add enough water to it and keep aside. Slit green chillies.

   Heat oil in a heavy bottomed pan and add mustard seeds, dried red chilli, cumin seeds and curry leaves.When it splutter, add green chillies and coriander leaves. Add mango pulp and asafoetida, salt and turmeric powder to this. Allow it to boil. Add rasam powder and boil for a while. The raw mango rasam is ready. Serve with hot rice and enjoy...

STEP BY STEP PHOTOS

1. Cut raw mango into pieces and put in a pressure cooker. Cook for three whistles. Allow it to cool

2.Open the lid of cooker and squeeze the pulp of the mango.

3. Pass the mango pulp through a sieve and add some water.

4. Slit green chillies. Chop shallots in round and keep aside. Take dried red chillies and cumin seeds and keep aside.

5. Heat oil in a kadai, and add mustard seeds and dried chillies to it and splutter.

6. Add cumin seeds, curry leaves, green chillies to it

7. Add mango pulp, asafoetida powder, coriander leaves, salt and turmeric powder. Allow it to boil.

8. Add rasam powder and boil for some more time and turn off the flame.

9. Raw mango rasam is ready. Serve with hot rice and enjoy.

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BHINDI SABJI / VENDAKKA ULARTHIYATHU / OKRA DRY CURRY

Bhindi Sabji is a North Indian side dish which is very easy to prepare. Okra is known as Bhindi in Hindi. One of my cousins  gave me this recipe. I tried and tasted it. Really it is very simple and tasty too. Its an awesome side dish for chapati.It is a pure vegetarian dish that okra (lady's finger)sauteed with onions and tomatoes.

   Okra pods are nutritious and rich in fiber. Okra is known to have a positive effect on blood sugar control. The okra pods usually used while they are green,tender and at immature stage. Okra pods are among the very low calorie vegetables. They provide just 30 calories per 100 g besides containing no saturated fats or cholesterol. Nonetheless, they are rich sources of dietary fiber.

   Okra compose healthy amounts of Vitamin A, and flavonoid anti-oxidants such as beta-carotene, xanthin and lutein. Okra is one of the vegetables with highest levels of these anti-oxidants. Using of Okra prevents lungs diseases and oral cancer.

BHINDI SABJI

Here is the recipe of Bhindi Sabji:

INGREDIENTS

Okra - 300 g
Cooking Oil - 1 table spoon
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Asafoetida powder - 1 pinch
Onion - 2 (small) (chopped)
Tomato - 2 (chopped)
Chilly powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Dried mango powder - 1/4 teaspoon
Coriander leaves  -2 table spoon (chopped)
Salt - to taste


METHOD OF PREPARATION

   Cut okra into 3 inch pieces. Heat oil in a heavy - bottomed pan. Add cumin seeds to the oil. When it splutter, add turmeric powder and asafoetida powder and saute. Add chopped onion to it and saute well. When onion get translucent, add okra pieces and chopped tomatoes. Saute for a while. Add chilli powder, coriander powder, coriander leaves and dried mango powder and stir well. Add salt and mix well. No need to add water. Cover the pan with a lid and cook in low flame for 5 minutes. Stir occasionally. Open the lid after 5 minutes. Bhindi Sabji is now get ready to serve. Serve with Chapati or Roti.

Like this easy recipe? Please Share Your Comments and Suggestions Here.

Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

PALAK PANEER

Palak Paneer is a vegetarian Indian dish consisting of spinach, tomato gravy and paneer in a thick paste made from pureed spinach and seasoned with garlic, garam masala, ginger and other spices. Palak Paneer is one type of saag which can also be made with spinach leaves. Palak Paneer may be somewhat more watery than saag paneer.

   Palak and Paneer are good for our health. Palak has a lot of health benefits. It help to prevent heart diseases, cholesterol, high blood pressure etc. Try this healthy recipe today itself.

PALAK PANEER

INGREDIENTS

Palak - 2 cup
Paneer - 200gram
Onion - 1 (big)
Tomato - 1 (big)
Ginger - 1 piece
Garlic - 4 cloves
Green chillies - 2
Turmeric Powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Cloves -2
Cinnamon stick -1
Salt - to taste
Cooking Oil - 1 table spoon
Coriander leaves (chopped) - 2 table spoon


PREPARATION


   Blanch palak leaves in boiled water for 5 minutes. Put it in a blender and make a fine paste and keep aside. Grind ginger and garlic together and make a paste. Chop onion and slit green chillies. Chop tomatoes. Put a heavy bottomed pan on the stove and pour oil when get hot. Put cloves and cinnamon sticks to it. Add ginger - garlic paste to it and saute. Add chopped onion and green chillies to it and saute well. When the onion get translucent, add chopped tomatoes. When tomatoes get mashy, add turmeric powder, chilli powder, coriander powder and garam masala. Stir well. Add salt and some water to it and mix well. Add Paneer pieces to the boiling gravy. Finally add palak paste to the curry and allow it to boil. Turn the flame on sim and cook for 5 minutes. The Palak Paneer Curry is ready. Garnish with chopped coriander leaves. Serve with chapati or paratha.

Do you like this recipe? Please share your comments and suggestions here. Thanks for visiting my space.

BINDU JAYESH
bindurohinipillai@gmail.com

MUTTA AVIYAL / EGG AVIYAL /BOILED EGG IN COCONUT GRAVY

Mutta aviyal is a traditional cuisine of Mid Travancore. I got this recipe from my mother. My amma cooked this side dish very well and I like egg aviyal more than fish curry. That taste is always on my tongue and I am sharing this recipe for you all.

   Egg is a powerhouse of disease-fighting nutrients. Eggs are a good source of several minerals that can be hard to get in other foods, such as iodine and selenium. They are also one of the few foods that are naturally a good source of vitamin D, which helps build strong bones with the help of calcium. (But constant use of egg yolk is not good for health because it increases cholesterol level. So elder people - above 35 aged - use only the egg white to avoid high cholesterol.)  Popular choices of egg consumption are chicken and duck, but the egg most often used for egg aviyal is chicken egg.

INGREDIENTS


Egg - 4 (hard boiled and de-shelled)
Coconut (grated) - 1 cup
Chilli powder - 1/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Coriander Powder - 1 teaspoon
Green Chillies - 5-6 (slitted)
Fenugreek Powder - 1/4 teaspoon
Shallots - 4-5
Curry Leaves - 2 springs
Salt - to taste
Coconut Oil - 1/2 teaspoon

METHOD

   De- shell the eggs and cut it into two pieces and keep aside. Grind grated coconut, chilli powder, turmeric powder, coriander powder and shallots together in a blender. Dont make a fine paste. Mix this coconut mixture with some water and pour it into a clay chutty or heavy bottomed vessel. (Clay pot is good for preparing this aviyal) Add green chillies, curry leaves and salt and combine well. Put egg pieces to this gravy. Put it on the flame and cover with a lid. When it get boiled, sim the flame and cook for some time. When the gravy get thick, pour some coconut oil over it. Turn off the flame. Tasty and authentic egg aviyal is ready. Serve it with hot rice.

STEP BY STEP PHOTOS


1. Take grated coconut, shallots, chilli powder, coriander powder, turmeric powder and fenugreek powder in a blender and gring it well.

2. Split eggs and keep aside. Slit green chillies and keep aside.

3.Mix the coconut mixture with some water. Add egg pieces, green chillies and curry leaves. Add salt and mix well.

4. Put it on flame. Cover it with a lid

5. When it get boiled turn the flame low. Cook for some more time. When the gravy get thick, turn off the flame.

4. Now the egg aviyal is ready to serve. Enjoy this with hot rice..

Like This Recipe??? 

Please Share Your Comments and Suggestions Here. 

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BINDU JAYESH

bindurohinipillai@gmail.com

BAINGAN BHARTHA / MASHED EGGPLANT TOMATO CURRY

Baingan Bhartha is a part of the national cuisine of both India and Pakistan. It is primarily a vegetarian dish that comprises minced vegetables (bhurtha) made from eggplant ( brinjal) (baingan)  which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh coriander leaves,  chilly, tomato and onion.Traditionally, the dish is often served with roti or chapati and is also served with rice or jeera rice etc.

   In Pakistan and Bangladesh baingan bhartha is a popular cuisine, when in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa and West Bengal. Smoked Baingan (brinjal) cooked with tomatoes and onion to make this awesome recipe. Baingan Bhartha is one of the most delicious item of Eggplant (Brinjal) which I ever had tasted.

BAINGAN BHARTHA

See the recipe below:

INGREDIENTS

Brinjal (Eggplant) - 1 (Big)
Onion - 1 (medium) (chopped)
Garlic - 6 cloves (chopped)
Green chilly - 2 (chopped)
Tomato - 2 (chopped)
Red chilly powder - 1/4 teaspoon
Cooking oil - as needed
Salt - to taste
Coriander leaves - 2 table spoon (chopped)

METHOD

 
   Wash brinjal in water and pat dry. Apply some oil over it and keep it over the flame for some time. Roast it in an open flame. Cook all the sides by rotating brinjal over the flame. Roast the eggplant till it get cooked completely. The baingan will get tender when it get cooked. We can check the brinjal with a knife. If brinjal get cooked, the knife should slid easily in brinjal without any resistance.  Remove the roasted brinjal from the stove and put it in a bowl of water. Allow it to cool.

   When the brinjal get cooled, peel off the skin of the smoked eggplant. Chop the brinjal and keep it aside.

   Heat oil in a pan and add chopped onion to it. Stir and saute well. After 2 minutes, add chopped garlic cloves and saute well. When the onion get translucent, add chopped green chilly and saute for two more minutes. Don't brown onion. Add finely chopped tomatoes and mix well. Saute tomatoes very well for some time. When the oil starts to separate, add red chilly powder and stir well. Then add cooked and finely chopped baingan (eggplant) to this mix and stir well. Add salt and stir again. Saute for 5 minutes more. Delicious Baingan Bhartha is ready. Garnish it with coriander leaves. Serve with chapati or rice and raitha.

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BINDU JAYESH
bindurohinipillai@gmail.com