Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

Search This Blog

Sunday, February 6, 2011

Meen Kudampuliyittu Veyichathu (Fish curried with Kokum)

Recipe No: 189
This is the usual Fish Curry at ours and even though this can be made with any Fish, I prefer the ones with thick flesh. Here I used King Fish/ Seer Fish/ Neymeen/ Aiykoora/ King Mackerel which I got fresh from a local store.  My mother used to make this the day before every get together at our house with very little gravy and keep at room temperature overnight. The next day it will taste heavenly and goes well with Rice or Tapioca/ Yucca/ Kappa.
Ingredients                                             Serves 5
  • Fish Pieces………………………….500 Grams
  • Coconut Oil………………………...3 Tablespoons
  • Mustard Seeds………………….…1/2 Teaspoon
  • Fenugreek/ Uluva Seeds……....1/8 Teaspoon
  • Shallots chopped…………….……3 Big ones
  • Ginger chopped…………………...2 Tablespoons
  • Garlic chopped…………………….1 big
  • Curry Leaves……………………….4 Sprigs
  • Red Chilly Powder……………..…3 Tablespoons
  • Coriander Powder………………..1/4 Teaspoon
  • Turmeric Powder………………….1/4 Teaspoon
  • Kokum/ Kudampuli…………..…4  pieces
  • Fenugreek/ Uluva Powder…..…1/8 Teaspoon
  • Salt to taste
Method of Preparation
  1. Heat a Chatty (an earthen cooking vessel)/ pan on medium heat and add the Oil.
  2. When the Oil is hot, swirl the pan so that the Oil coats the bottom of the pan thoroughly.
  3. Splutter the Mustard Seeds and once it is spluttered, add the Fenugreek seeds and fry for 10 seconds.
  4. Add Shallots, Ginger, Garlic and a sprig of Curry Leaves and saute till golden brown.
  5. Lower the heat to low and add Red Chilly Powder, Coriander Powder and Turmeric Powder; fry for 30 seconds and add ½ cup Water; mix well.
  6. Add Salt and Kokum and let it simmer till Oil starts to float on top for about 5 minutes.
  7. Once Oil starts to float, add 1 ½ cups of water and let it boil thoroughly on high heat.
  8. Place 2-3 sprigs of whole Curry Leaves (with the middle stem) on top of the gravy and place the Fish pieces on top of the Curry Leaves, so that the Curry Leaves will touch the bottom of the pan and will prevent Fish from sticking onto the Pan/ Chatti.
  9. Once it is boiled, reduce the heat and let the Fish finish cooking for about 20 minutes. Don’t use a spoon to mix this (it will break the Fish pieces), but swirl the pan/ Chatti 3 or 4 times in between to avoid the Fish from sticking onto the bottom.
  10. Once the Fish is cooked and the gravy is reduced and thick, sprinkle Fenugreek Powder on top and swirl again to combine.
  11. Drizzle a teaspoon of Coconut Oil on top of the Curry and  off the heat. Once it is cooled slightly, cover the pan and let it sit for 30 minutes before serving.
  • As my kids are not so fond of very hot food, I combined 2 Tablespoons of Paprika/ any other Chilly Powder which is less hot and 1 Tablespoon hot Red Chilly Powder. That way I got the color and thickness I want for the gravy .
  • It is very important to let the spice powders  simmer in some Water for  at least 5 minutes, even if Oil oozed out before that. At this stage mix it only now and then but remember to put it on low flame.
  • You can increase or decrease the amount of Kokum according to your taste, but never avoid them.
  • My mother in law never covered the Fish while cooking and so do I. May be this is to prevent the vapor form falling back into the Curry which may reduce spoiling.
  • This preparation will taste good as it sits and especially on the next day as the Fish pieces will absorb all the flavors well by this time.

Make it, enjoy the deliciousness and 
serve it to your family with love…


Priya Suresh said...

Tangy fish curry looks fabulous and mouthwatering here.

Jaisy James said...

wow adipoli

Unknown said...

adipoli ,love the color

Tahemeem said...

Hey i shared an award with u.. please follow this link :)

CakeArtGallery said...

adipoli, came well..

Jampani Pickles said...

Hi I am new to this blog. One of my friends madhu from New delhi referred me this blog to learn about all non veg recipes. i was really impressed for these many recipes using using non veg. I am very exited to make my first dish on non veg pickles with your blog inspiration. Thanks alot.

Post a Comment