• Mathi Curry
• Fish Molee
• Poricha Meen
• Chemmeen Varuthathu
• Meen Ada
• Meen Curry
• Fish Vindaloo
• Fish Piralani
• Fish Foogath (Meen Kudanjathu)
• Fish Thoran
• Masala Coated Fish Fry
• Prawn Ularthu (Using Powdered Masala)
• Fresh Water Fish (big fish)
• Fresh Water Fish (small fish)
• Meen pollichathu






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     Grind Coriander, Cumin seed, Pepper, Garlic, Ginger, Mustard and Turmeric together and the coconut separately.Place a Pan on fire, heat the oil and fry a little of the finely sliced onions, and then add the Ground masala and saute. Add the remaining onions, curry leaves and green chillies and saute again. Put in the cleaned fish with vinegar and salt to taste. Mix well, cover the pan and allow it to simmer till cooked. Open the lid and add the ground coconut mixed to thick consistency with water, and remove from fire. 

     Clean and slice the fish. Grind turmeric, 1/2 tsp garlic and the skin of the red chilly. Slice ginger and onions. Slit the green chillies. Make two extractions of coconut milk. First extract 1 1/2 cup and second 2 cups. Heat oil in a pan and saute sliced onions, garlic and ginger. Add the ground masala and fry. Add the second extraction of coconut milk, lime juice and salt to taste.

    When it starts to boil, add the sliced fish and cook on a slow fire for half an hour. When done, add the first milk. Cut tomatoes into big pieces and arrange on top of the fish. Bring to boil. Remove from fire and serve hot. 

     Make a few cuts on both sides of the fish and smear it with salt, turmeric powder and 3 dsp of coconut oil. Squeeze the tamarind in liquid salt solution and take the pulp. Grind the chilli powder and blend it with tamarind and the rest of the oil. Put a piece of plantain leaf in flat pan and place the fish along with oil on it. Put the lid on, place a few live coal on top and bottom. When the fish is being cooked baste it now and then with the tamarind liquid. When the top is browned turn the fish on the other side along with the leaf. Remove the leaf and roast again. Remove all the coal from the bottom. Put the fish in a dish surrounded by a salad of cucumber, onions and chillies. 

     Fry the mustard and cumin seed before they are powdered. Clean the prawns. Sauté the onions, ginger and garlic well in oil. When onions start to get brown add the prawns. Add enough salt and put the lid on and cook. When it is half done add the tomatoes and put on a low fire till it is dry. Stir well for some time. Sprinkle the powdered mustard and jeera. 

     Crush the grated coconut, the finely minced onions ginger, sliced green chillies, sprig of curry leaves and pepper powder together. Add the flaked fish and mix again. Add tomatoes, the eggs, the flour and enough salt and mix properly. 

     Heat oil for shallow frying in a frying pan. Make small balls of the mixture (Size of a lime), flatten them and fry on both sides. 

Ingredients- 
Fish pieces - lbs 
Dry chillies fried and powdered - 4 level dsp 
Turmeric - 1 small piece 
Curry leaves - 3 sprigs 
Fenugreek and mustard - 1/2 tsp each 
Coccum (Kudam puli) - 1 1/2 oz 
Water - 2 cups 
Coconut oil - 2 oz 
Cloves of garlic - 3/4 tsp 
Button onions - 6 

     Wash and clean the pieces of fish, drain it and deep aside. Grind chillies, garlic, turmeric and onions to a fine paste and mix it with a cup of water. Put curry leaves at the bottom of a pan and put the pieces of fish on top of it with the kudampuli is not available you can use tamarind instead. Add the tamarind juice and the chilli water with salt added to it. Put on fire and boil it well. When the gravy starts boiling on all sides of the pot, fry 1/2 tsp. each of fenugreek and mustard and two small onions sliced in coconut oil and pour into the fish gravy. Allow it to simmer on a slow fire for half an hour. When the grace thickens, remove from fire. 

     If coccum is not very sour, you can use two oz. of it. 

     Soak the ingredients of the second item in a little water and grind fine. Heat oil and add mustard. As it splutters add turmeric powder and fry. Add onion slices and saute over medium heat. When it is light brown add tomato and stir well till oil separates. Add the masala paste and fry over slow fire. Add fish and saute. Add 2 dsp. of vinegar and salt to taste and cook covered with a deep lid containing water. This helps to cook the fish very soft, and water from the lid can be added in between if the fish gets dry. 

     When the fish is well done, add the ingredients of the eighth item and again cook. As the gravy thickens add sugar dissolved in vinegar. When the gravy is fairly thick remove and keep it open to cool. Serve it warm. This vindaloo can be kept for two or three days. Keep it covered with a netcover. Just before serving keep it in boiling water over fire and warm up. Its freshness is lost when warmed on direct heat. 

     Heat oil and fry mustard. Add the the ground onion and stir over slow fire. As it browns add ground red chillies.When sauted put the gashed fish and sprinkle plenty of curry leaves over the fish. Add sufficient salt and water. let the curry simmer and when the gravy coats the fish remove and serve hot. 

     Crash onion, ginger and green chillies. Mix these with the ingredients of the third item and fish pieces. Boil the fish and cook dry. Remove, cool and flake the fish into fairly large pieces. 

     Heat oil and saute the ingredients of the fifth item. When the colour changes add the flaked fish, grated coconut and cook dry. 

     Grind together turmeric, cumin seeds, chilli seeds and garlic and crush grated coconut and mix everything together. Take little masala water and mix with the ground paste. 

     Take the flaked fish in a pan and keep the ground paste in the middle and cover up with the fish. Cover the pan with a lid and cook till it steams. Stir with the handle of the ladle and let it cook dry. 

     Heat oil in a skillet and fry the mustard, rice, curry leaves and dry chillies. Add onion and saute, then add green chillies and ginger. while being sauted stir in the prepared fish and pour stiffy beaten egg uniformly and mix gently with sufficient salt and cook till the water is absorbed. Severe hot. 

     Grind the ingredients of the second item finely and apply the paste on the sardines and keep for a long time. Fry sardines in a little oil in a heavy bottomed skillet over medium heat. 

     Fry onion in 1/4 cup coconut oil till light brown and add the prawns after picking out the tamarind and saute for a while. 

     Heat the oil, fry mustard seeds, then add onion and stir for a while. Then add green chilli, ginger and shallot pieces (and curry leaves). Stir for a few minutes. Add tomato, and then tomato puree; stir well, then add salt, uluva (methi/fenugreek) powder, mango powder and fish masala. (If you dont have Kerala fish masala, then add 1.5 spoon [fine] coriander powder, 1 spoon chilli powder, 1/5 turmeric powder, one pinch more uluva powder.) Stir well, then add coconut milk. When it boils, add the fish pieces; stir slowly, then cover it and cook on low-medium heat. Stir once a while (careful not to break the fish pieces) until it is cooked. 

     Heat oil, fry mustard seeds, add onion, shallot, garlic, ginger, green chilli, and curry leaves, and stir for a few minutes. Then add tomato, and tomato puree, stir, and then add uluva powder, salt, and fish masala. (Use Kerala Fish masala; if you dont have it, add 2 spoon [fine] coriander powder, 1-1.5 spoon chilli powder, 1/4 turmeric powder, and 1 pinch more uluva powder.) Stir, and then add 1/2 cup of water and tamarind. When it boils, add the fish pieces, stir slowly, then cover it and cook on low- medium heat. Stir once a while until cooked (be careful not to break the fish pieces). 

     Note: To clean fish nicely, put the fish pieces in cold water, add 1/2 cup of salt, a cup of vinegar, and 1 lime/lemon juice, and keep it for 15 minutes. It will take away the smell and the bad taste of fish. 

     Grind the coconut with a bit of water, squeeze it and strain the milk, and keep that 'thala paal' separate; add a cup of water to the coconut again and squeeze and strain it again and collect that milk in a separate bowl; do the same once more. 

     Put a flat, but quite deep pan on the stove, pour the oil and when the oil is hot, add the sliced onions, green chilli, ginger and curry leaves, and stir until it is light brown. Then add the turmeric powder, coriander powder, and chilli powder to it and stir for few seconds and then add the coconut milk (not 'thala paal'), and when it starts boiling, add the fish pieces, cover it and cook for few minutes in medium flame (make sure that it wont overflow), and then let the water evaporate until the gravy is quite thick; then add the 'thala paal' and take it off before it boils, so that it wont go watery again. Serve when hot. 

     Note 1: You can use desicated coconut instead. Soak two cups of it in boiled water for half an hour and then use. I dont know if the taste will be different, but the fresh coconut that we get here also are not good, as it is imported from Fiji, Malaysia, Srilanka, etc. and so takes months to reach here in the ship. 

     Note 2: Actually this curry is made by placing a banana leaf on the pan, and adding all the ingredients to it and cook it and serve, which has a real distinct, nice taste.