Fish Scrambles ...

Ingredients:

Boiled Fish Pieces - 10

Egg - 1

Chopped Onions - 1/2

Chilli powder - 1 tbsp

coriander powder - 3 tbsp

turmeric powder - 1/2 tbsp

Garam masala - 1/2 tbsp

Salt

Pepper - 1 tbsp

Oil

For Fish Scrambles:

• Heat Oil in a Pan, Add the onions, fry for 2 mins
• Add the cooked Fish pieces and stir well. Stir in such a way that the fishes break into small pieces.
• Add the masalas and stir again for 2 mins. Add lil water if you want.. or else not required.
• Add one egg to this mixture and stir well. Once the egg is mixed well, add the pepper and salt.
• Remove from heat. Garnish with Coriander Leaves.

Serve hot ....

Enjoy your Fish Scrambles ....with Steamed Rice and just by itself ...

Tips:

Add some spices, salt and masala's while cooking the fish. That adds more flavor.

Or use the fish from the leftover Fish Curry ( If you have them). Just for a Change ..!!!

Kerala Fish Curry - My Mother's style

There are different methods to prepare Fish curry. I don't prepare fish curry in one particular way.. I just prepare it based on the ingredients Ive got .... So today I'm going to prepare Fish Curry in my Mother's style... No matter how different i try to prepare Fish Curry, My Mothers Preparation has always hit the top ... and i love it especially the next day :)

So here s what you ll need for Kerala Fish Curry in my Mother s Style:

Ingredients:
Fish Fillets - 4 ( Washed and cut into bite size pieces)

Raw Mango pieces - 6 to 7

Small Onions - 10
Garlic - 5 cloves

Green chillies - 2 to 3
tamarind ( soaked in water and juice extracted)
Chilli Powder - 1 1/2 to 2 tbsp
Coriander Powder - 3 tbsp
turmeric powder - 1/2 tbsp
Coconut milk - 1 cup ( optional)
Mustard seeds - 1 tbsp
curry leaves - few
Coconut Oil

For Fish Curry - My Mother's Style:

• Wash the fish and cut into pieces. Keep aside
• To the tamarind juice extract add chilli powder, coriander powder and turmeric powder and keep aside
• Heat oil in pan. When hot, add mustard seeds, curry leaves, chopped garlic, chopped onions, and fry till golden brown.
• Add the tamarind paste and let it cook till the oil separates out.
• Then add the mango pieces and required water based on the consistency you want and let it boil for 5 mins. ( I don't have it and so Ive not added it ). Add required salt.
• Now, add the fish. Once you add the fish, make sure you don't stir much and that you don't beak the fish pieces. Let it cook for 5 to 10 mins.
• Finally add the coconut milk, adjust taste with salt and let it come to a boil. Turn off flame.
• Serve hot!!!

Tips:

1. Use small onions for a unique and excellent taste.
2. Adding the optional items will also add a lot of taste.

Enjoy Fish Curry with Steamed Rice. It would taste great the next day !!! :))

Fish Curry

Boneless fish fillets cooked in a blend of coastal spices and coconut milk.
A typical Indian curry....



Ingredients:
Boneless fish - 4 fillets ( washed and cut into bite size pieces)
Mustard seeds - 1 tsp.
Garlic, chopped - 6 cloves
Ginger, julienne 1" - 1 No.
Green chilies, slit lengthwise - 2 to 3
Onions, chopped - 1

Curry leaves - few
Tomatoes, pureed & strained - 1
Turmeric powder - ½ tsp.
Coconut milk 1 1/2 - 2 cups
Vinegar - 1 tbsp.
Coriander leaves - hand full.
Gingerly Oil - 2 tbsp. ( Can alter the taste with coconut oil as well )
Salt To taste



For Fish Curry:

• Heat oil in a pan and season with mustard seeds.
• Stir over medium heat until they begin to plutter.
• Add garlic and ginger and stir for a minute.
• Add green chilies. Add onions and sauté until rown. Add turmeric powder,curry leaves and
  tomatoes. Fry for 2-3 minutes.
• Add fish, salt and vinegar. Cover and simmer or a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break.
• Add the coconut milk. Bring to a boil.
• Taste and adjust the seasoning.
• Garnish with coriander leaves and serve with Steamed Rice.

Tips:

Once the coconut milk is added, dont let it cook too long. So keep the coconut milk for the last step and turn off flame immediately after one boil.

Fish Fry

Ingredients:
Any Fish of your choice- 500 gms.
Red chili powder - ½ tsp.
Ground cumin - 1 tsp.
Ground coriander - ½ tsp.
Garlic, crushed - 3 nos.
Ground Fennel seeds ( Methi/ Vendhayam) - 1 tsp.
Lemon juice - 1 tbsp.
Oil For deep-frying
Salt To taste

For Fish Fry:

• Wash Fish and pat dry. Cut into large chunks.
• Mix together cumin, coriander, ground fennel,chili powder, garlic, lemon juice and salt, blending to a smooth paste.
• Spread over fish, cover and let it marinate for an hour.
• Half fill a deep pan or Kadhai with oil and heat.
• Fry the fish, until golden brown.
• Drain excess oil and transfer to serving dish. Serve hot.

Enjoy your fish fry... with Rice and any curry.