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’

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Tuesday, March 1, 2011

Irachi Masala Ittu Vecha Meen (Fish cooked like Meat)

Recipe No: 208
My Mother in Law used to call this ‘Meen Irachi Curry Vechathu’ and that name means it. This is a very simple preparation that goes with Rice, Flat Breads, Appam, Idiyappam etc: and made with all the ingredients that are used to make a simple Chicken Curry.
Ingredients                                              Serves 4
  • Fish cut into pieces……...400 grams
  • Coconut Oil………………..2 Tablespoons
  • Mustard Seeds……………1/2 Teaspoon
  • Fenugreek seeds………...1/8 Teaspoon (Uluva Seeds)
  • Onion sliced thin………...3/4 Cup
  • Ginger chopped fine…….1 ½ Tablespoons
  • Garlic chopped fine……..1 ½ Tablespoons
  • Indian Green Chilly…….4 big (split into two)
  • Curry Leaves……………..2 sprigs
  • Red Chilly Powder…..….1 Teaspoon
  • Coriander Powder…..…..1 ½ Teaspoons
  • Turmeric Powder………..1/2 Teaspoon
  • Pepper Powder…………...1/4 Teaspoon
  • Garam Masala Powder…3/4 Teaspoon
  • Tomato sliced………..…...1 small
  • Thin Coconut Milk……...1 Cup
  • Thick coconut Milk….….1 Cup
  • Vinegar…………….………..1/2 Teaspoon
  • Salt to taste
  • ½ teaspoon Coconut Oil, 1 Sprig Curry Leaf and ¼ teaspoon Garam Masala to sprinkle on top at the end
Method of Preparation
  1. Heat Oil in a pan on medium high heat and splutter the Mustard Seeds and Fenugreek seeds.
  2. Add Onion, Ginger, Garlic, Green Chilly and Curry Leaves; saute till wilted.
  3. Lower the heat and add Red Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder; saute for a minute, stirring to avoid burning.
  4. Add sliced Tomato, Thin Coconut Milk and Salt; cover the pan and let it boil.
  5. Once boiled, add the Fish and let it cook covered.
  6. Once cooked well and the gravy is reduced, add the Thick Coconut Milk and Vinegar; let it simmer along the sides.
  7. Sprinkle Coconut Oil, Garam Masala Powder and Curry Leaves on top; off the heat; close the pan and let it sit for 20 minutes before serving.
  • Make this dish with fishes that have thickness to its flesh. (I used Pomfret)
  • Once the Fish is added don’t use the spoon; swirl the pan to get everything mixed now and then, which  will avoid the Fish from breaking.
  • If you don’t want a lot of gravy, let it reduce well before adding the Thick Coconut Milk. Don't boil it too much after adding the Thick Coconut Milk as it may separate.
  • Add a tablespoon of chopped Coriander Leaves at the end for a very different taste.

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


Unknown said...

Perfect color and beutiful Pics

sojo said...

kollaloe videon... havent even heard of this b4.... will surely try it

Reshmi Mahesh said...

This looks super...


Priya Suresh said...

Just drooling here, mouthwatering dish..

Jaisy James said...

ithu adipoli ayittundu ketto

Sushma Mallya said...

Looks Mouthwatering and yummy!

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.

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