Chicken Varattiyathu

Marinate chicken with 1/2 tsp turmeric powder and 1 tsp salt. Refrigerate this for an hour.

In a deep saucepan heat oil. Add onions, garlic, crushed curry leaves, ginger, red chilly, black pepper, salt and saute it for around 5 minutes until onion turns very translucent and soft.

Add turmeric powder, red chilly powder and coriander powder and saute for another 2-3 minutes. Add chicken and stir well till the masala is well coated with it. Add 1 tsp ghee and cover the pan with a lid.

Note that no water required to prepare this recipe.

Chicken Dry Fry

Chicken Varattiyathu (Chicken Dry Fry)

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Mathanga Payar Olan (Pumpkin-Lobia cooked in coconut milk)

Soak Lobia (Black eyed peas) for approx. 5-6 hours. Boil this with a pinch of salt and adequate water. Now cook pumpkin and green chillies in thin coconut milk till the vegetable becomes soft. Add boiled lobia & salt as required and cook it for another 1-2 minutes. Simmer and add thick coconut milk. Switch off the flame and add a tsp of coconut oil on top and garnish with crushed curry leaves.

Pumpkin-Lobia cooked in coconut milk

Mathang Payar Olan

Kingfish (surmai/arka) Varutharacha Curry

Cut the fish into medium size and wash it carefully. Marinate with 1/2 tsp turmeric and a pinch of salt.

Prepare the masala: In a saucepan, dry fry cinnamon, cloves, cardamom, black pepper corns &, coriander powder, red chili powder, 1/2 tsp turmeric powder & bay leaf for around 3-4 mins in low heat. Add shredded coconut and stir well for another 2-3 mins. Take this off from the heat and wait to cool. Blend this masala to make a fine paste. Add little bit of water if required.

In an another deep saucepan, heat oil. Add sliced onion & garlic and sauté till lightly browned.  Add green chilies, ginger julienne and tomato and saute for another 2-3 mins. Add blended masala and cook this for 4-5 mins in low heat. Stir occasionally. Transfer this masala into a small bowl and keep this aside.

In the same saucepan, add tamarind pulp and carefully place the fish pieces. Add water and cook this for 5-10 mins in medium heat. Transfer the prepared masala into this and stir slowly. Cook it for another 2-3 mins.

Seasoning

Season your dish with coriander leaves or curry leaves.  Serve hot with Veg Pulav or Steamed Rice.

Kingfish in a tender coconut based gravy

Arka Varutharacha Curry

Aavoli Fry (Black Pomfret Fried)

Preparation
Cut the fish into medium sized pieces and clean it with fresh water. Blend onion, garlic cloves, black pepper corns, turmeric powder, chilli powder and salt. Prepare a fine paste. Marinate the fish with this paste and keep aside for 15-20 mins.

In a deep fry-pan heat oil. Place the fish one by one and cover it with a lid. Cook in medium flames for around 10-15 mins. Turn the fish in between to get that to get that brown color.

Seasoning
Place the fish into a plate with some layered paper napkins to remove any excess oil. Move the fish into your serving plate and decorate with green chilly julienne & lemon.

Black Pomfret Fry

Aavoli Fry

Prawns in Coconut Gravy

Ingredients

Medium size prawns: ½ kg
Green Chilies: 5 (finely sliced in lengthwise)
Ginger – 5gm (finely sliced like lengthwise)
Small Onion (South Indian): 10 cloves
Garlic Cloves: 5
Coconut: ¼ (Grated)
Refined Oil/Olive Oil: 1 tbsp
Tamarind pulp: 25gm (from approx. size of a small lemon)
Turmeric Powder: ½ sp
Chilly Powder: 1 ½ tsp
Cumin Seeds (Jeera): 5gm
Salt as required
Coriander leaves/Curry leaves: 5gm (for garnishing)

Preparation

Clean the prawns and sprinkle a pinch of salt and turmeric powder over it. Now put fish into a kadhai and pour the tamarind pulp into this. Cook it for 10-12 min.
In the meantime blend grated coconut, chilly powder, turmeric powder, and cumin seeds. Add small onions into this and make a thick paste.
Transfer this into the kadhai and stir well. Add chopped garlic, sliced green chilies and ginger. Add salt if required. Close the lid and cook it for 10 more mins in medium heat. Don’t forget to check the taste in between. You can add water if required. When the gravy is getting thick, pours the refined oil and stir well.

Seasoning

Season your dish with coriander leaver or curry leaves. Serve hot with Steamed Rice.

Prawns in Coconut Gravy

Preparation

Clean the prawns and sprinkle a pinch of salt and turmeric powder over it. Now put fish into a kadhai and pour the tamarind pulp into this. Cook it for 10-12 min.
In the meantime blend grated coconut, chilly powder, turmeric powder, and cumin seeds. Add small onions into this and make a thick paste.
Transfer this into the kadhai and stir well. Add chopped garlic, sliced green chilies and ginger. Add salt if required. Close the lid and cook it for 10 more mins in medium heat. Don’t forget to check the taste in between. You can add water if required. When the gravy is getting thick, pours the refined oil and stir well.

Seasoning

Season your dish with coriander leaver or curry leaves. Serve hot with Steamed Rice.

Surmai (Kingfish) Pan Fried

Ingredients
Surmai (Kingfish) – 1 kg
Turmeric powder – 1/2 tsp
Chilli powder – 2 ½ tsp
Black Pepper corns – 1tsp
Garlic Cloves – 4-5
Onion – 1 big
Olive Oil or any Refined Oil – 4 tbsp
Salt as required
Mint Leaves or herbs – Only if you like

Preparation
Clean the fish and sprinkle a pinch of turmeric powder and salt over it. Blend onion, garlic cloves, black pepper corns, turmeric powder, chilli powder and salt. Prepare a fine paste. Rub it all over the fish and keep side for around 10-15 mins.

In a deep fried pan pour refined/olive oil. Layered the fish into this and cover it with a lid. Cook in medium flames for around 10 min. Turn the fish in frequent intervals to get that brown color.

Seasoning
Place the fish into a plate with some layered paper napkins to remove any excess oil.  Move the fish into your serving plate and decorate with sliced tomato, green chilly, onions and coriander leaves.

Enjoy this with hot rice.

Arka/Surmai Varuthathu

Pan Fried Kingfish (Surmai)