Fish and chips

Whenever we went to our parents during vacations, our dad used to take us to his company club and this was one of my favorite items on their menu. When hit with a fierce bout of nostalgia, I just had to have this . I had no idea about the original recipe, so I winged it and I am sure I will definitely make this again....

This is not the traditional fish and chips recipe.

Fish Fillets - 500 gms (I used King/Surmai fish)

Ginger garlic paste - 1/2 tsp

Lemon juice - 1 tsp

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp

Salt - to taste

Few drops of oil

Marinate the fish in all the ingredients and keep for atleast 20 minutes. Dust the pieces with 1 tsp of plain flour/ corn flour just a minute before frying.

Shallow fry the fish. Since the fish was very very fresh, I did not overpower it with too much seasoning.

I also blanched some broccoli and peas, sauteed in butter and made french fries. A few slices of tomatoes.

I also made a dip

Mix mayonnaise and curd in the ratio 1:2. A pinch of salt, a spring onion finely diced and a few drops of tomato ketchup.

Toast some bread and voila...a very nice dinner is ready!!!!

Karimeen pollichathu - Pearl-spot fish in banana leaf wrap

Between the weddings and the hectic preparations, there were a few meals that we managed to cook at home ... and we made sure that there was always something special to mark these meals.. I prepared this with my brother's help while our parents were out inviting people for my sister's reception...

Karimeen is one of my favourite fish, and it had been a while since I had had a taste.. so I made sure that it looked and tasted great..

Karimeen/pearl spot fish - 1 kg -scaled, cleaned and sliced (you can also do it whole, just score the outside for better marination)

Grind the following ingredients -

Shallots/cheriyulli - 8 to 10 medium sized

Garlic - 3-4 cloves

Ginger - 1 inch

Pepper corns - 5-6

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Curry leaves - 2-3 nos

Salt to taste

Add to the paste, -

Tamarind pulp - 1/2 tsp (thick)

Coconut oil - 1 tsp

Now marinate the fish by rubbing the paste well into the fish and leave for atleast a half-hour.

Cut and clean and wipe banana leaves well so that there is no water. Wrap the fish pieces in the leaves.. in each wrap, leave a stalk of curry leaves.

In a flat ,thick bottomed pan, wait till heated, add a teaspoon of oil . Coat well. Add the wraps, close the pan well . When one side is done, turn to the other side. You can also layer the pan with banana leaves, lay the fish and cover with another layer of banana leaves , then add the lid.

Unwrap when both sides are cooked and enjoy...

Related to Fish Moilee !!!!

This is a slightly spicier, yet easier to make, cousin of fish 'moilee' or fish 'molly'..am not too sure about the right spelling, but it is one of my favourite fish dishes..

This is a short cut to first frying the fish and then starting over with making the curry, but this way, I guess it saves time and there are lesser pots and pans to use..which is a big priority with me...

The best tasting fish moilee I have had has always been made with Karimeen..but sadly it has been ages since I could sink my teeth into some, let alone get some to cook ....sob!

Any fleshy fish cut into fillets would do...

Fish - 1/2 kg cut and cleaned

Heat a flat bottomed cooking vessel with lid on medium flame.. Then to this add
cooking oil - 2 tsp
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt - 1 tsp

Mix the powders in oil and spread the oil till the entire bottom is coated in oil. Now add the fish pieces so they all get the spice evenly. put the lid on and steam for 2 minutes. Now, gently the fish pieces over and again put the lid. Steam for two minutes and then take off the lid and let the fish slowly fry...

Meanwhile, take

Onions - 2 large (sliced fine)
Tomatoes - 2 medium (nearly ripe - sliced fine)
Green chillies - 2 (slit)
coconut milk powder 2 tsp - mixed with 1/2 glass of water
Curry leaves - 1 to 2 stalks
Add these to the fish ..just distribute over the fish evenly and let it cook

Coarsely grind
Cumin - 1 tsp
Garlic - 6-8 cloves
pepper corns - 7-8 or more

mix the ground paste with a few drops of oil and 1 tsp (or more) of vinegar and add when the gravy starts boiling.

Now, Mix
cocnut milk powder 4 tsp in 1/2 of water and switch off the stove before it boils. Garnish with chopped coriander and serve with rice, pulao etc.

Fish curry with Capsicum (Green Bell peppers)

This is the basic fish curry that I make. And usually I make it very very hot. But for the sake of others who may use this recipe, I have made sure that the amount of chilli used is according to normal standards.

I have used a fish called Katla. It has thick flesh, with lots of bones, but this same recipe can be used for even the small fish like sardines or mackerel. (Mathi and ayala in malayalam).Capsicum adds more flavour to the curry, but it can be an optional ingredient.

Read the recipe through and assemble the ingredients for an easier cooking experience!!
Fish - 1/2 KG (cleaned and sliced)
Capsicum - 1 medium sized (deseeded and sliced)
Tamarind/ kudam puli/vinegar - 3 pieces/ 1 tsp
Keep the above aside for the time being.

As always, I go for the easier way, so I start with tempering the dish.

Oil - 1 tbsp (or less)
Mustard seeds - 1 tsp
Methi seeds /uluva - 1/4 tsp
Curry leaves - 2-3 stalks (leaves separated)

Heat oil and add the given tempering agents in that order.

Now add,one by one,

Onions- 2 nos (sliced)
Garlic - (6 to 8) peeled and sliced
Ginger - (1 inch) sliced thin
Green chillies - 3 (slit)

Saute these well till the raw smell goes.

Make a paste with
coriander powder - 1 tbsp
Chilli powder - 1 and 1/2 tsp
Kashmir chilli powder or paprika - 1/2 tsp
turmeric powder - 1/2 tsp
Water - just enough to make a thick paste

Add this and saute till the oil floats on top
now add
Tomatoes - 2 (sliced)(optional)
Keep the lid on so the tomatoes are cooked through and add to the thickness of the gravy. The traditional recipes never called for tomatoes, but tasted really good too. I personally prefer to add tomatoes since I feel it adds to the flavour.

Meanwhile, boil 1 cup of water, take about a quarter and soak kudampuli or tamarind (3 pieces) in water. In case this tamrind is not available, you can add about 1 tsp of vinegar.

Add the tamarind and boiled water to the paste and mix well.Add salt to taste.once the gravy starts boiling, add the fish pieces and capsicum. Cover and cook on medium fire (this particular fish took about 15-20 minutes)till done. Add some more curry leaves and a few drops of oil and put off the stove.

If preferred, the quantity of gravy can be reduced by adding less water or slightly letting off steam while the fish cooks.