Monday, July 28, 2008

Kerala Non Vegetarian Dishes

Fish Curry

  • Fish - 1/2kg
  • Small Onions - 20-25
  • Ginger- 1 piece
  • Green Chillies - 3-4
  • Garlic- 2 flakes
  • Fish - 1/2kg
  • Small Onions - 20-25
  • Ginger- 1 piece
  • Green Chillies - 3-4
  • Garlic- 2 flakes


Crush small onions, ginger and garlic. Heat oil in a mud pot and saute the crushed ingredients with green chillies. Add Turmeric,Red chilly powder and saute well. Pour water and bring to a boil. Add the cleaned fish, curry leaves and salt to taste. Boil well on medium heat till done.

Add vinegar when the fish is almost done.

Fish Mollee


Green chillies-6 no's
Sliced garlic-3 no's
Tomatoes-2 no's
Flour (optional)-1 dsp
Onions-5 no's
Sliced ginger-1 piece
Oil -3 tbs
Turmeric Powder-1 tsp


Grind the coconut. Add a little water and then squeeze out the milk, keep it aside as first milk. Add more water and squeeze out the milk again this can be used as the second milk.

Saute ginger, garlic and onions and turmeric powder. Add the second milk and salt. Put the fish. when it is almost done add the tomato pieces. Add the first milk, before removing the curry from the stove.

Karimeen Pollichathu


Fish (Pearl Spot or Pomfret)-500 gms
Curry Leaves-5-6
Oil-as needed
For the Masala :

For Frying:

Chilly Powder-1/2 tbs
Grated Coconut-1/4 cup
Black Pepper-1/4 tsp
Turmeric Powder-1/4 tsp
Coriander Powder-2 tbs

For Grinding

Fresh Green Chillies-diced-2 no
Ginger-paste-1/2 tsp
Garlic-paste-1/2 tsp
Vinegar-1-2 tsp
Salt-To taste


Clean the fish make close slits on both sides and set aside.

In medium sized skillet, fry together chilly powder, grated coconut, black pepper, turmeric powder and coriander powder. No need to add oil or water while frying these ingredients. Stir continuously on a medium heat until the masala gets a light brown colour. Let the masala cool for a little while. Blend the masala with green chillies, ginger and garlic along with a little bit of water (about 1 tbsp) and vinegar. Blend well to get a fine paste and set aside. Add salt to taste.

Apply the coconut masala on both sides of all the fish pieces. Wrap each masala covered fish separately in a banana leaf. Heat some oil in a pan and place the fish along with the banana leaf. Fry both sides well.

Garnish with lemon slices, cucumber and curry leaves if you like. Serve with Cucumber- Onion Rita.

Fish Peera

  • Fish - 1kg
  • Ginger - 1medium piece
  • Turmeric powder - 1/2tsp
  • Salt - to taste
  • Garlic flakes -2
  • Green Chilli- 1dsp
  • Grated coconut - 1 cup
  • Tamarind -Cocum (Kodampuli) - 4-5 pieces
  • Coconut Oil -2dsp
  • Onion - cup
  • Curry leaves

Method of Preparation:

Crush the grated coconut, ginger, turmeric, garlic, salt and Green chillies. Clean the fish well and mix it with the crushed ingredients in mud pot. Add tamarind and a little water and cook until done with most of the water evaporated. Season curry leaves and chopped onions in oil. Then add this mixture to the fish preparation and mix well.


Small prawns can also be used to make this dish with the same ingredients. Here prawns are first cooked with 1-2 small pieces of cocum, salt and water. After seasoning, (mustard seeds are also seasoned), add the crushed ingredients to it and sauté for some time. Then add the cooked prawns kept aside to this mixture and keep on fire for some time. Serve hot.

Kerala Fish Fry

• Fish - 1/2 Kg (pomfrets or any good fish)
• Red Chilli Powder - 4 heaped tea spoons
• Turmeric Powder -2 pinch
• Ginger - 1 medium piece
• Black Pepper - 8 to 10
• Curry Leaves -4 (optional)
• Salt, Oil
Method :
1. Make cuts acoss the fish at 1 inch distance deep enough to reach the skeleton.
2. Make a fine paste of ginger, pepper and curry leaves, mix with the powders and salt. Add few teaspoons
of water to make a thick, smooth paste.
3. Marinate the fish properly with this paste such that it forms a thin film covering the full fish or the
4. After half an hour deep fry or shallow fry it as you please. The oil would stop crackling when it is
almost done.
Serve it with Lime and Onion slices. Good with Rice.

1 comment:

cookery said...

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