At least some of my regular readers have been thinking I am cooking up a storm in my Kitchen. I got 2-3 e-mails asking the same :). But I am not :)..I am just trying to clear out my drafts so that I would get some inspiration to cook. ..Oh ..Oh ...definetly not that I got rid of my indolence all of a sudden. sigh!
In fact no exotic mallu dishes have been cooking in the kitchen for some time other than Dosa and Idli :). Oh come on, I need to give my alpha geek breakfast !!!
The ease of cooking Baked chicken , Grilled Fish and vegetables makes dinner effortless and N is always ready to take left overs if he has a brown bag session.
In Todays Recipe , Tilapia fillets are cooked in a ground coconut spice paste and flavored with Kudampuli or gamboge , popularly known as Fish tamarind. My mom always make Meen vevichathu(Kottayam Style fish curry) at home , ie like every day. But she makes this occasionally and especially after talking to my mom's sister in cherthala. I guess this is a famous prep in Alappuzha - Cherthala area. The curry itslef is rich with coconut paste, I love this so much , and do not necessarily need anything else with rice. But as you see, there is a Mathanga - Pappaya thoran( recipe below in this post) on the side which I made for N's love for Thoran
Recipe for Thenga Arachu vecha kudampuliyitta Naadan meen curry
Fish - 500gms ( I used 4 Tilapia Fillets )
Grated coconut - 1 cup
Red chili powder - 1.5 - 2 tea spoon
Turmeric powder - 1/4 tea spoon
Kudampuli / Malabar Fish tamarind / Gambooge - 2 medium pieces
Shallots - 4-5 nos chopped or half of a small onion
Garlic sliced - 6 cloves
Ginger sliced - a small piece
Green chili sliced - 3
Curry leaves - a handful
Mustard seeds - 1/2 tea spoon
Fenugreek seeds- 1/4 tea spoon
Salt to taste
Oil - 2-3 table spoon
Clean and cut fish fillets to 2-3 pieces
Clean and Soak Kudampuli in 1/2 cup warm water for 5-10 minutes.
Grind Grated coconut , red chili powder, turmeric powder and salt to taste to a very fine paste by adding a little water. Set aside
Heat oil in a Pan - preferably a clay pot ( Manchatti) , or an ordinary cooking pan .
When the oil is hot add mustard seeds. When they pop up add fenugreek seeds and fry for 30 seconds.
Add sliced shallots, ginger, garlic, green chiles and curry leaves. saute well for 3-4 minutes
Add the ground coconut paste and fry for a minute or two.
Add soaked kudampuli along with water , salt to taste( if needed) and combine well.
Add 1/4 -1/2 cup water more only if you need more gravy.
Add fish pieces and cook covered for 15-20 minutes or till its cooked.
Uncover it, drizzle a little oil and a few more curry leaves over it and simmer for 5-8 minutes .
Serve warm with Rice.
Recipe for Mathanga + Pappaya Thoran
Pappaya chopped - 1 cup
Mathanga Chopped - 1 cup
Grated coconut - 2-3 table spoon
Turmeric powder - a pinch
Shallots chopped - 2-3
Garlic -1 clove
Green chili chopped - 2 nos
Salt to taste
Crush shallots, garlic and green chili in a mortar and pestle.
Add this to grated coconut and salt to taste and mix well with your hands.
Heat oil in a pan and add mustard seeds. when they pop up add curry leaves.
Add chopped vegetables to it and mix well.
Sprinkle 2-3 table spoons of water , keep everything to the centre. Cook covered for 4-5 minutes.
Sprinkle more water if not is not cooked.
Add coconut mix and simmer for couple of minutes stirring occasionally until is done and dry.