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.

Mutton Curry - Our Family Recipe

I guess every family has a recipe that is a favourite with all their friends. When we invite our friend home, they always want to know if mutton is on the menu!!!!

So to keep up the tradition, my brother and I have also learned to make it the same way..usually, whenever I get a recipe, I would put my twist on things, but this is one recipe that I do exactly the same everytime...

So here goes...

Mutton - 1 kg (cut, cleaned)
Marinate the mutton in 1/2 a cup of curd and salt to taste. Keep for 1 hour or more

Bay leaves - 2 nos (whole)
Onions - 3 large (slice)
Green chillies - 5 (slit)
Garlic - 1 full pod (slice)
Ginger - 1 and 1/2 inch (slice matchstick size)
Curry leaves - 1 handfull and more
Coriander leaves (chopped for garnish)
Tomatoes - 3 medium (sliced)

Dry roast on a low flame and grind coarsely,
Cumin seeds - 1 tsp (perum jeerakam)
Pepper corns - 1 tsp
Cinnamom - 1 inch pieces - 2 nos
Cardamom - 4 nos
Cloves -4 nos
Jathipathri (mace) - 1 small piece
Star Anise - 1/2

Mix together and add water to make a paste of
Coriander powder 2 tbsp
Red chilli powder 1and 1/2 tsp
turmeric powder 1/2 tsp



Heat 1 tbsp of cooking oil in a deep bottom pan, add the sliced onions and half of the curry leaves. Then add the bay leaves (optional). Once the onions are golden, add the sliced chillies, garlic and ginger, saute until the raw smell goes and by this time, the onions should start to brown.

Add the paste made out of the powders and saute on a medium flame till the oil starts to surface. Add tomatoes to this till they soften.

Now,add the marinated pieces of the mutton, hold the marinade. Once the meat is mixed well with the other ingredients, add the powdered garam masala, then the marinade. If you wish for more gravy, 1 cup of boiled water maybe added.I prefer not to add water. We sometimes add potatoes at this stage.

Wait till the gravy starts to boil, then lower the flame, cover well, and let it cook. When the meat is really tender, the oil floats on top. Check the salt at this stage and add more if needed.

Garnish with the rest of the curry leaves and coriander leaves. Put off the fire, leave the lid on half covered, and wait for 10 minutes..this is to let the flavour of the leaves steep.

Serve while still hot with parathas, Kuboos, chappatis, fried rice, etc etc..