Neeli hinga udhka upkari (mussels curry)

I first had this from Tellichery when my Grand mom’s sister Sarojini Bappamma prepared this for us.  It tasted awesome.  Since I didn’t know how to clean mussels I stayed away from it.  After my marriage I learnt to clean it.  I had seen people steaming the mussels to get rid of the shell, while steaming there is a risk of taste loss, but there I learnt to remove the flesh with a knife with which we could retail the original taste of mussels. 

Normally mussels curry is prepared with onion and other spices but in my husband’s place they used to prepare this using Asafoetida which enhanced the taste of this curry and even we can keep this for 3 to 4 days.

 

 

 

 

 

ingredients

Mussels/neeli                           30 to 40

 

Red chilli powder                     2tbsp

Raw mango                                 1 medium size

Hing                                              ½ tsp

Coconut oil                                  2 tsp

Salt  to taste.

Method

Wash the mussels with shell and steam them for 10 min. Let them to cool.   Then  remove flesh  and clean   the dirt from it.  Wash for  2 to 3 times .

Cook steamed mussels with raw mango slices and salt.

In a kadai heat 1tsp of oil add chilli   powder  and fry for a min.   Then add this to cooked  mussels add water and hing powder boil it till it becomes  thick gravy.  Switch off gas and pour 1tsp of oil over it. Neeli Phanna Upkari ready to serve.

 

 

 

 

 

 

Chemmeen-Vellarikka-Muringa-Manga curry

My neighbour aunty used to say that prawns prepared with Vellarikka, muringa and Manga tasted excellent but I never tried it till I saw Sareetha Sugunan post in a Food page in which she had tried  Chemmeen-Muringa curry.  Seeing her post I got very much tempted then I decided to prepare the curry with neighbour aunty’s guidance.  This is my Republic Day special Recipe.  Its really very tasty curry.

 

 

 

Chemmeen/prawns                           250 g

Vellarika/yellow cucumber              1 cup

Drumstick                                             1

Raw mango                                          1

Onion chopped                                    2

Tomato chopped                                 2

Mustard seeds                                     1 tsp

Green chilly silt                                    2

Chilly powder                                       1 tbsp

Coriander powder                               1 tsp

Curry leaves few

 

 

For Masala

Grated coconut                                 1 cup

Jeera                                                    1 tsp

Fennel seed                                        1 tsp

Turmeric powder                               ½  tsp

Method

Grind  grated coconut, jeera, fennel seeds and turmeric into fine paste.

In a mud pot cook prawns, drumstick  and  yellow cucumber with salt till done.  Heat oil in kadai splutter mustard seeds then add curry leaves.  Then add onion fry till light pink then add chopped tomato and green chilly fry for a min. Then add chilly powder, coriander powder fry for 2 min  then add chopped tomatoes cover and cook till tomato becomes soft then add cooked prawns  and grind masala and mix well. Boil it for  10 to 15 min so that masala coat fish properly.  Serve with boiled rice.

 

 

 

 

 

 

Sambar powder Raaja Phanna Upkari (Ayala/mackerel mulakittathu)—Type 3

Ingredients

Raaju (Ayala/Mackerel)                   --  2 or 3 medium sized

Red chilli                                              --  15 to 20

Tamarind pulp                                    --   1 Tbsp

Coriander seeds                                 --    2 tsp

Urad Dal                                              --     1 tsp

Chopped onion                                  --  1 medium

Ginger    chopped                              --  1” piece

Green chilli                                         --   2 chopped

Coconut Oil for cooking

Method

Heat 1 tsp oil in a pan add coriander seeds and urad dal fry till aroma comes.  Grind this with red chilli, tamarind pulp into fine paste.  Boil this paste add chopped onion, ginger, salt and chilli.  Boil it for 5 to 10 minutes.  Then add cut and clean fish cook till done, turn off the gas add ½ tsp of coconut oil. serve with saru upkari and boiled rice,yummmyyyy :)

 

Spice Crusted ,Tawa fried ,Sole-Manthal Fry

I got this recipe from one of my blogger friend.

 

Ingredients

Sole fish   (Manthal/Nangu)      --  ½ kg small size

 

 

 

 

For marination

 Kashmiri chilli powder               --          4 tsp

 Turmeric   powder                      --          ½ tsp

 Black      pepper powder            --          1 tsp

 Dry    chilly flakes                        --          1 tsp   

Oil                                                    --          ½ tbsp

 Lemon   juice                                --           2 tbsp      

 Ginger -garlic paste                      --          1 ½ tsp

 Green  chilly                                   --          2

 Small onion                                    --          4 to 5

1 sprig curry leaf

Salt   to taste

water little if needed

 

For frying

3 handful of curry leaves

2 teaspoon chilli flakes

Oil  (use coconut oil for authentic taste)  

 

This can be shallow fried also here I have used oil for Tawa fry.

Method

Cut and clean the fish and keep aside. 

Grind all the ingredients for marination into fine paste.  Coat this paste on fish and keep it for 10 minutes or more. 

 

 

 Grease the tawa, sprinkle curry leaves, chilli flakes and spread marinated fish.  Spray little oil over it fry till crisp.  Again add curry leaves and chilli flakes and with breaking the flesh carefully turn over the fish and fry till crisp.  Serve with lemon wedges.

 

 

 

 

 

 

 

 

 

 

 

Grandma style Sungtta Panna Upkari (Prawns mulakittathu)

Ingredients

Prawns                                 ---   500 gm

Chilli powder                      ---   2 tbsp

Tamarind                             ---   lemon size

Onions chopped                 ---   2

Grated coconut                   ---   2 tbsp

Oil for cooking

Salt to taste

Method

Clean the prawns  add half a cup of water and a pinch of salf then boil for 5 to 10 minutes.  Heat oil in kadai, fry the onion till light brown then add chilli powder fry for a minute add tamarind pulp boil it for 5 minutes then add cooked prawns till it becomes thick gravy.   Add grated coconut boil for 5 minutes.    Generally this dish is prepared with Dry prawns here I used fresh prawns.

Raaja Alle Piyavu Gashi (Ayala/mackerel curry)

When I got fresh Raaju(Ayala/mackerel) I remembered my Grand Mother’s special  Raaja Alle Piyava Gashi which she used to prepare excellently and served us on Banana leaf with Hot Steaming Boiled Rice and fish fry (any).  When we reached  home from school for lunch the aroma of this curry made  our mouth watering.   This is easy to prepare and delicious quick recipe.

 

Ingredients

Raaju  (Medium size)                  --  3 nos

Grated coconut                            --  ½ cup

Red chilly                                       --   10 to 15 (fried in little oil)

Ginger                                             --  1” piece finely chopped

Green chilly                                   --   2 finely chopped

Onion                                              --  1 big finely chopped

Tamarind pulp                               --  1 tsp

Coconut oil                                     --  1 tsp

Salt to taste

Method

Cut fish and keep aside. 

For masala

Grind grated coconut with tamarind pulp and red chilly into fine paste.

Boil this paste in an earthen pot for 5 minutes (any vessel can be used but earthen pot gives the ultimate taste).  Take one small bowl add chopped green chilly, onion, ginger and salt smash with hands and pour this into boiling masala.  Boil for another 5 minutes then add fish and cook till done.  Switch off the gas and  pour 1 tsp of coconut oil.  Raaja Alle piyava Gashi is ready to serve.

 

 

yummyyyyy:)
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Karli fry (Maharastrian style)

Mulluvaala (karli) is a very fleshy and tasty  fish full of bones and only an expert can cut the fish without cutting the bones.  It has to be cut diagonally otherwise the bones will be cut into pieces and removing the fish bones while eating will become a tough task.   So be careful while cutting the fish.  I learnt this recipe from my neighbour Maharastrian Aunty who used to prepare this very good.  This recipe can be used for other fishes also.

Karli (Mulluvaala)                          ½ kg

Turmeric powder                           ¼ tsp

Rava/rice flour                               ¼ up

Lime juice                                        1 tsp

Salt to  taste

oil for shallow fry

Ingredients for grinding masala

Coriander leaves                            ¼ cup

Pudina                                              ¼ cup

Grated coconut                               1 tbsp

Green chilly                                     3

Red chilly powder                          2 tsp

Ginger garlic paste                         3 tbsp

Kokam                                               5 petals(optional)

Method

Marinate fish with lime juice, turmeric and salt then  keep it for 10 to 15 min. Then marinate fish with grounded masala and keep  for at least 1hour.

 

 

Then coat fish with rava or rice flour.

Heat shallow fry pan apply little oil then spread   the coated fish on pan and  fry till crispy then add few drops of oil and turn the fish again fry till crisp.

Serve with rice and fish curry.

 

 

 

 

 

Kerala style crab roast

This is a very spicy curry so you can adjust spice level according to your taste.

 

 

Crab                                     1 kg

Red chilly powder             1 tbsp

Coriander powder             1½ tbsp

Garlic flakes                        10 finely chopped

Ginger                                   1 inch piece

Onion sliced                         3

Pepper powder                   3 tsp

Cloves                                    3 to 4

Green chilly                          3 to 4

Tomato                                  2

Curry leaves                          hand full

Salt to taste

Method

Cut and clean the crab and keep aside.

 

 

 

 

Prepare paste of green chilly, ginger, garlic, cloves and salt.   Add this paste to cleaned crab and mix well then keep for 10 min.

Then cook the marinated crab with little water till done.

Heat kadai,  add oil,  fry the sliced onions till light brown,  then add turmeric powder,  chilly powder,  coriander powder and fry for 2 to 3 min.   Then  add cooked crab  and mix well.   If it is too dry add little  water to get the  masala coated  on  crabs.   when crab start to boil in masala add curry leaves and chopped tomatoes .

 cook in low flame till it becomes thick gravy or dry roast.  kerala crab roast ready to serve with appam.