Karimeen Varuthu Palu Curry

Fried Pearlspot in Coconut Milk

Karimeen or Pearlspot is a tasty fish we get in Kerala. 'Karimeen Pollichathu' has become world famous! 'Karimeen Varuthu Palu Curry' is a dish made often in Christian homes in Kerala. In this recipe, first the fish is fried lightly and then cooked in a coconut milk gravy. It is a very tasty curry and goes well with rice, bread, appam, idiyappam, puttu or dosa! If Pearlspot is not available, you can replace it with Pomfret, Seer fish or Tilapia.

Ingredients:

Karimeen -1 kg
Chilli powder -1 tsp
Turmeric powder -1 tsp
Pepper powder -1/2 tsp
Vinegar -1 tbsp
Salt -1 tsp
Oil -for frying

For the Gravy:

Onion -1 big sliced
Ginger -2 tbsp chopped
Garlic -1 tbsp chopped
Green chillies -5 slit
Curry leaves -2 sprigs
Coriander powder -3 tsp
Turmeric powder -1 tsp
Pepper powder -1 tsp
Thin coconut milk -2 cups
Thick coconut milk -1 cup
Vinegar -2 tbsp
Salt -to taste
Coconut oil -2 tbsp



Method:

In a vessel, mix together chilli powder, turmeric powder, pepper powder, vinegar and salt. Smear this paste on the fish pieces and keep aside for half an hour. Fry them in oil till light brown in color. Keep aside. Heat oil in a large pan, fry onions, ginger, garlic, green chillies and curry leaves till the onion tuns light brown in color. Add coriander powder, turmeric powder and pepper power. Fry for few seconds and add thin coconut milk, vinegar and salt. Cover and cook till it boils. Now add the fried pieces of fish. Pour some gravy over the top of the fish pieces, cover and let it simmer for about 10 minutes on low flame. Open the lid and add the thick coconut milk. Mix gently or twist the pan. When i is about to boil, put off the flame. Serve hot.

Note : you can use the coconut milk or coconut milk powder available in stores. To make thin coconut milk, dilute it with water.

This is my entry for the event Think Spice....Think Ginger being hosted by dear Sunita of Sunita's World.

Muttakuzhalappam (Coconut Pancake)

Muttakuzhalappam or Coconut Pancake is a Kerala Christian delicay. It is an ancient traditional recipe. We all love to eat it at breakfast time. Kids will surely love to eat it as a snack!

What you need:

All purpose flour (maida) -2 cups
Eggs -2
Salt -to taste
Water

For the filling:

Grated coconut -2 cups
Cardamom powder -1 tsp
Sugar -5 tbsp



Method:

Break the eggs into a bowl and beat them well. Add some water and mix well. Add the flour and salt and mix with an egg beater to form a smooth batter. The batter should be thinner than the dosa consistency. Add more water if needed. In another bowl, mix together grated coconut, sugar and cardamom powder. Keep aside. Heat a non stick frying pan and smear some oil on it. Pour a large spoonful of batter and tilt the pan to make a thin round pancake. Keep on mediun flame. Fry lightly on both sides. Transfer the pancake on to a plate. While you make the next one, place a tablespoon of the coconut filling on one end of the pancake and roll it. Transfer it to a serving dish. Repeat the process with the rest of the batter. You can make 12 pancakes out of it.

Pachoru

Pachoru is an ancient Christian delicay. It is usually made during Church Festivals. In olden days, when one's wishes come true, people used to make Pachoru and take it to the church and distribute it to the devotees, on the festival day. It is served with melted jaggery and can be eaten as a snack or a dessert. Kids will love it too!

Velankanni is a famous pilgrim centre in Tamil Nadu. The church is dedicated to Our Lady of Health. It is one of the most visited pilgrim places in India. The festival is celebrated on September 8th every year. Mother Mary is lovingly known as 'Annai Velankanni' throughout Tamil Nadu. You can read more about Velankanni here.

What you need:

Raw rice -1 cup
Grated coconut -1 cup
Water -6 cups
Cumin seeds -1 tsp, crushed
Salt -as required
Melted jaggery -as required

Method:

Cook the rice along with 4 cups of water in a pressure cooker for 7 minutes. Grind the coconut to a fine paste. Open the cooker and add the ground coconut paste, salt and 2 cups of water. Mix well and simmer it for about 5 minutes till it is thick. Finally add crushed cumin seeds and mix well. Transfer it to a serving dish and let it cool. Cut it into pieces and serve topped with melted jaggery. It can be served chilled or at room temperature.

Appam

Palappam or Velleappam

Hello people, I am back after a long holiday visiting Dubai, Malaysia and Singapore. So here I am posting one of Kerala's authentic breakfast recipe; Palappam. It is also known as Velleappam. In olden days it was made using toddy which we now substitute with yeast. It can be served with mutton/chicken/beef stew or egg curry. Vegetarians can serve the appam with vegetable stew or kadala curry. Kids will love the appam with cocnut milk and sugar!

Ingredients :
Raw rice - 2 cups
Cooked rice - 3/4 cup
Yeast - 1/2 tsp
Sugar -1+1 tsp
Coconut water - 1 cup
Fennnel seeds - 1/2 tsp
Grated coconut - 1/2 cup
Salt as required
Oil

Method :
Soak the raw rice in water for six hours. Dissolve 1 tsp of sugar and 1/2 tsp yeast in 1/2 cup of luke warm water for 15 min. Grind the soaked rice along with yeast, 1 tsp sugar, fennel seeds and grated coconut. Add coconut water as required. Grind it to a fine paste. The batter should be of dosa consistency. Leave it for fermentation overnight. The next day morning add salt as required and mix well. Keep it covered for 15 min. Heat a kadai or appa chatti, smear a little oil on it. Pour a large spoonfull of the batter. Rotate the pan in a circular manner so that the appam becomes in the shape shown in the picture. Keep covered on a low flame for 2 min. Appam is ready !!!