KERALA STYLE RAW MANGO FISH CURRY - FISH CURRY RECIPES

Kerala fish curry/ Raw mango recipes

Kerala, the gods own country is a paradise for food lovers. Their love for traditional kerala food is immense. As fish is the staple food among keralites, the dishes with fish are countless and each dishes have a unique taste and flavour. Kerala style Fish curry is one of the common fish recipes for lunch along with steamed rice. The taste of this curry varies according to region and districts. Fish curry with coconut and without coconut,  raw mango fish curry, kudampuli meen curry (gamboge fish curry), fish pattichath, meen mulakittath (spicy fish curry), Tomato fish curry, red hot fish curry like so there are numerous collection of fish curry recipes. Today, let's see how to make raw mango fish curry / pachamanga meen curry / ayala pacha manga curry. Enjoy.

Previous recipes

Shrimp salad

Pooram varuthath with leftover puttu

Similar fish curry recipes

Chemmeen muringakka manga curry

Spicy fish fillet curry

Prawns malai curry

Gamboge shrimp curry / kudampuli chemmeen curry

Spicy king fish curry

Malabar fish curry

Fish pattichath

Kerala red hot fish curry

Kerala spicy prawn curry

Goan fish curry recipe

Sole fish coconut curry

Mackerel okra fish curry

Mathi mulakittath

Kerala fish coconut curry

INGREDIENTS

Fish (MACKEREL / AYALA) - 2 nos, sliced, can use any fish slices
Tomato (small)                      - half of one, chopped, optional

Green chilli                           - 2 nos, slit (i used red chilli)
Raw mango/pacha manga  - 1, cut into big chunks, with skin

Coconut                                - 1 cup, levelled

Small onion                          - 4 nos/half of an onion chopped

Fennel seed (perumjeerakam)  -1 tsp

Turmeric powder                 - half tsp

Coriander powder               - 2 tsp

Chilli powder                      - 1 tbsp 

Salt

Shallots chopped (2 tsp)for seasoning

Curry leaves

Oil

PREPARATION

• Grind together coconut, small onion, fennel seed / perumjeerakam, (turmeric, coriander and chilli )powders in half a cup of water. Grind well until you get a fine thick  paste (very important) . Set aside.
• In a non stick vessel or earthen pot, add chopped tomato, green chilli and chopped raw mango /pacha manga (Do not peel the skin of mango). 
• To this, pour the prepared coconut mixture along with required salt. Add warm water according to the consistency needed.
• Now switch on the flame and cook for about 8 minutes over a medium flame. The masala / spices must be cooked enough to get rid of a pungent spice flavor. So cook until the raw smell goes off . Stir occasionally. Add hot water if required (do not add normal water). Check for salt.
• When done, add the  fish pieces and swirl the vessel. Do not mix with a ladle or spoon after adding the fish slices.
• Close the lid and cook for few minutes or until fish is done. It  will take around 5 minutes only. Do not allow to cook for long after adding fish as it will spoil the fish . Remove from flame.
• In a separate pan heat 2 tsp of oil and add 1 tsp sliced small onion / shallots. Saute well until golden and then add curry leaves. Switch off the flame.
• Pour this seasoning over the prepared curry and close the lid. Set aside for few minutes or until you serve. This gives a fine flavor the curry.
• Serve along with hot steamed rice or chapati or paratha etc.

SHRIMP RECIPES - SIMPLE SHRIMP SALAD

Here is a perfect flavorful shrimp salad recipe along with your summer meal. This elegant shrimp salad will definitely attracts the crowd for sure. Hence this is one of my favorite salad recipe when i have guests. Every meal must be special. Especially for lunch meal, these salads are great to satisfy our hunger. Salad is a dish which is served at any point during a meal. There are different categories of salads like main course salads, side salads, appetizer salads, dessert salads etc. The sauce used to flavor a salad is commonly called as salad dressing. This simple shrimp salad is served without any salad dressing or sauce. Just served with a dash of salt, pepper and vinegar.  

INGREDIENTS

Shrimp / prawns       - 10 to 12 nos, medium sized, keep the tail on

Lettuce leaves                    - chopped medium sized, 1 cup

Bell pepper                         - chopped into large chunks, half of one

Cauliflower florets             - few florets

Tomato                               - half a tomato, chopped into big pieces

Cucumber                           - 1, chopped into medium chunks

Olive oil                              - 1 tsp + 1 tsp

Salt and pepper to taste

Lemon juice if required

FOR SHRIMP MARINATION

Chili powder                         - half tsp

Garlic powder                       - quarter tsp

Soy sauce                              - half tsp

Tomato sauce                        - half tsp

PREPARATION

• Marinate the cleaned and deveined prawns with all the ingredients giver under ' for marinating prawns'. Set aside.
• Heat a pan with 1 tsp of olive oil. Stir fry or toss the cauliflower florets for 5 minutes over a medium flame. Then set aside. 
• To the same pan, add a teaspoon of olive oil. Fry the marinated prawns until both sides are done. Set aside. 
• Lets start making the salad - Add the chopped lettuce to the serving plates .
• Sprinkle some chopped bell peppers.
• Top it with chopped tomato, cucumber and stir fried cauliflower florets. Sprinkle some pepper powder, salt and lemon juice .
• Add the rest of chopped bell pepper.
• Then top the salad with fried prawns. 
• Mix well and serve with a drizzle of your favorite dressing or as it is. It is really delicious. 

MALABAR TRADITIONAL SNACK - POORAM VARUTHATH WITH LEFTOVER PUTTU

MALABAR SNACK RECIPES

I am very happy to share some traditional Malabar dishes in my blog Ayesha's kitchen - the taste of malabar. This leftover rice puttu recipe is a great addition to my malabar snacks album. Am with yet another traditional evening sweet snack - Pooram varuthath. Usually this snack is made with rice powder or with pachari varuthu podichath. But here am sharing how to make pooram varuthath with left over puttu (leftover rice flour steamed cake). This snack is very popular and common among keralites especially among malayalees. I still remember these snacks which were regular at homes for our tea time snacks. But these days with the introduction of bakery snacks, people dislikes making such snacks instead they depend more on store bought fried snacks.  Those days (my childhood days) pooram varuthath was prepared in bulk and stored in an airtight container for months (i mean pooram podi with rice flour). Pooram podi with leftover puttu has 2 days of shell life, when stored in an air tight container. My grand mother and her helper make this snack (with rice flour) often at her home (my moms home). Though she never enters kitchen for cooking, she love to make special sweets for her grand kids with the help of a helper. Once done, she will pack this roasted rice powder snack in several containers and will visit us with this sweet lovely snack the next day itself. But now a days, people start buying store bought pooram varuthath, but never gets the real fragrance and taste of that made at home. So don't ever throw left over rice puttu instead make some sweet lovely snack to savor along with black tea. I used to add few teaspoons of this sugary pooram varuthath / poora podi in my hot black tea and have this using a spoon ...Whoa ...just cant wait for that  tasty treat.  

Previous recipes

Chicken liver pepper fry

Nutella chocolate milkshake

Similar recipes

Paal vazhakka

Perfect pazham pori

Pazham nirachath

Neyy vada

Malabar kozhi ada

Malabar mutta adukk

Sweet chattipathiri

Spicy athishaya pathiri

Kilikood snack

INGREDIENTS

Leftover steamed cake / leftover rice flour puttu - 3 pieces

Ghee     - 2 tbsp or more

Black sesame seeds or black cumin seed  - 2 tsp or less

Shallots                   - 2 tbsp, chopped

Grated coconut      - half a cup

Turmeric powder   - less than quarter tsp

Fennel seeds powder (perum jeeraka podi) - quarter tsp

Salt         - to taste

Sugar     - 2 tsp, add more or less

PREPARATION

• Add the crumbled leftover puttu or steamed cake in a blender and pulse for a second or two, to powder it.
• Heat a big non stick pan or wok with ghee. Once it melts, add black cumin seed (karinjeerakam) or black sesame seed (karutha yellu). Saute for a while to crackle. 
• Once crackled, add shallots chopped and saute for 30 seconds.
• Then add, grated coconut, turmeric powder, a pinch of salt and saute for a minute.
• Then add the powdered puttu. Mix well to combine. After 5 minutes, add fennel seed powder and mix very well.
• Now dry roast the mixture stirring continuously (very important) on a medium low flame for about 15 - 20 minutes or until the mixture turns dry and crisp. Roast over a medium low flame. 
• Remove from flame and let it cool completely. While serving add sugar and mix well.
•  Serve along with a black tea. Tasty.

CHICKEN LIVER PEPPER FRY - CHICKEN LIVER RECIPES

CHICKEN LIVER FRY

Am not a big fan of chicken liver recipes. But this is my hubby's all-time favorites.  As some of my readers suggested me to include more recipes with Chicken liver, i started liking the same.  So here am with a spicy and delicious roasted chicken livers where all the spiciness is from freshly ground pepper. Moreover this recipe calls for simple ingredients only. Like my hubby, some people crave for fried chicken livers. This chicken liver pepper fry is delightful and pairs best with steamed rice. Those chicken liver lovers will surely finish this off in one sitting. Hope you all liked this nadan kerala style chicken liver pepper fry (nadan karal olarthiyath). 

INGREDIENTS

Chicken liver         - 500 g, wash well and drain the excess water

Onion                     - 2 nos, small, sliced

Green chilies         - 2 nos, chopped, i used red chilies

Tomato                   - 2 ,small,  sliced

Ginger chopped     -2 tbsp

Fennel seed powder(perum jeerakam)  -1 tsp

Turmeric powder    -half tsp

Coriander powder   -2 tsp

Red chilli powder    -1 tsp

Pepper powder       -1 tbsp + half tsp (add finally)

Shallots                   - 2 nos, chopped

Salt

Oil (preferably coconut oil)

Coriander leaves

PREPARATION

• Heat oil (preferably coconut oil) in a non stick wok. When hot,   add chopped ginger and chopped red chilies to it.
• Saute for a while and then add fennel seed powder(perum jeerakam powder). Mix well.
• Now add sliced onion and saute till onion turns golden and soft.
• Next, add the sliced tomato and cook until mushy.
• To this, add the chicken liver (well drained) along with turmeric powder, coriander powder, chilli powder, pepper powder, and salt.
• Combine very well and close the lid.
• Cook on a medium flame for about 7 -10 minutes. Do not add water.
• Stir occasionally. When done switch off the flame.
• Now for seasoning, heat oil in a frying pan and fry chopped small onions(shallots). When done, add the cooked chicken liver along with the thick gravy.
• Cook until the liver gets fried well. Saute well occasionally.
• Finally, when done, add half a tsp of pepper powder and toss very well for 2 minutes over a high flame. 
• Now you can see the gravy becomes completely dry and chicken liver will be well coated with this pepper gravy. Remove from flame.
• Garnish with some chopped coriander leaves.
• Serve hot along with rice, bread etc.
• Please watch the perfect recipe for Lamb brain pepper fry video here - click here. 

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NUTELLA CHOCOLATE MILKSHAKE

This is an incredible moment of my blogging journey. Ayesha's kitchen crossed 500 recipes. This is a great achievement for me. My 500 th post. Thanking my readers of ayeshas kitchen for your support and motivation that made me to reach this level.  Thank u so much friends, from the bottom of my heart for all your appreciations and suggestions.

Let it be a very simple, quick, easy chocolaty treat with handy ingredients. Right? Yes, here is my recipe showing how to make a simple nutella chocolate milkshake recipe. Beat the summer heat with this simple drooling chocolate milkshake. This insanely delicious chocolate nutella milkshake can be topped with your favorite sweet treats that you love. Here i stack my milkshake with a scoop of vanilla ice cream and piped with melted chocolate.

INGREDIENTS (2 cups)

Nutella                                                  -  one third cup

Chilled milk                                          - 1 cup

Vanilla ice cream                                  - 2 scoops

Melted dark chocolate   - for piping, or can use chocolate shavings

PREPARATION

• Keep ready two serving cups. Decorate the sides of the cups with melted chocolate (optional).
• Now add nutella and milk in a blender. Blend well. 
• Pour into the prepared glasses and stack it with a scoop of ice cream. 
• Finally garnish with chocolate shavings or drizzle some chocolate sauce.

NOTE - When you want to pipe melted chocolate,  put some broken chocolate in a plastic piping bag. Tie the end. Keep this piping bag in a cup of hot water to melt. Once melted, snip a small hole in one corner and start your piping art. ..a simple tip for melting chocolate for piping.

HOW TO MAKE PERFECT SOFT WHEAT PUTTU / STEAMED CAKE / GOTHAMBU PUTTU

WHEAT PUTTU

Here am with a Kerala breakfast recipe - Puttu, the staple breakfast recipe of Kerala. It is one of the quickest, simplest and yet healthiest breakfast recipes. So today lets see how to make Kerala style  Gothambu puttu (wheat puttu) at home. This recipe for gothambu puttu will guide you how to make a perfect soft gothambu puttu (wheat puttu). Am sure that this wheat flour steamed cake recipe will never let you down. 

Similar recipes

Ragi puttu / finger millet steamed cake

Idli recipe / tips for good fermentation

Aloo paratha recipe

Masala dosa recipe

Wheat dosa recipe

Carrot dosa recipe

Carrot idli recipe

Neer dosa with broken rice

Semolina upma

INGREDIENTS

Wheat flour / Atta / gothambu podi    - 1 cup + 1 tbsp

Scraped coconut                                  - half a cup

Water                     - half a cup or as required for moistening the flour

Salt                 

PREPARATION

• Take whole wheat flour in a large bowl. Add salt and give a fine mix.
• To this, sprinkle water little by little until the whole flour gets well moist. Mix gently with your fingers. (the water required to wet the flour varies according to the flour used).
• Next step is very important for a perfect soft gothambu puttu -Once the flour is wet enough, add this flour to the blender and pulse it for a second. Then open the lid of the blender and again add a tablespoon of wheat flour. Again pulse for a second(be careful, do not blend more). 
• Now you will get a perfect lumps free flour texture. Tip to check right consistency - you can create a small firm ball out of this flour and when crumbled,  it will become powder. 
• How to make puttu - Now fill less than half of your puttu kudam or pressure cooker with water. Bring it to boil.
• Meanwhile, fill your puttu kutti or cylindrical tube - Drop the small holed disc inside this tube (do not forget). Then start layering this tube with two teaspoons of scraped coconut, followed by some prepared flour mixture then again with scraped coconut and continue till the tube fills. Top it with its lid.
• When the water in the puttu kudam or pressure cooker boils, keep this puttu kutti (tube) over it and steam cook for 7 - 10 minutes or until the steam comes from the top of this tube.  When you see the steam getting released from the top holes of the tube, the puttu is cooked. 
• When done, gently remove the cylindrical tube from the puttu maker, remove the lid, then with a ladle gently press the bottom so that the steamed cake comes out through the other end.
• Serve hot along with chickpeas curry or cherupayar curry or simple pazham and pappad.  

Please watch below a video of simple snack made using bread