Fish Fry - Spicy South Indian ishtyle

For all neophytes in cooking....it is not so tricky indeed.

My husband joined in today to do the experimental cookery along with me. We both are new to this laboratory called Kitchen. (With me having little more knowledge than him!)
Today, we decided to have a spicy fried fish, typical South Indian style..as we were indeed tired of eating the Chinese flavors!

And amazingly the dish came out so well, Kums actively takes part in cooking every weekend...what else I need!

The dish is very spicy and gives you a nice refreshing feel and the best companion for this would be yellow rice - which is a delicacy from Sri Lankan Cuisine.

Ingredients

Karimeen - 1 full fish (medium size/small size)

alternative Pomphret, Mollie or similar fish

For Marinating - Salt, Turmeric, Red Chilli Powder, Black pepper powder, Coriander Powder, Curd, and Bread Crumbs

All ingredients are added as per your requirement of spice and taste

Procedure

First wash and clean the fish thoroughly. Then make slits on the fish, not too deep, so that keeps the shape of the fish intact.

Mix the masalas - salt, turmeric, chilli pdr, pepper pdr, coriander pdr, curd and squeeze a half lemon to the mixture and make a paste. Curd can be added 2 to 3 table spoon.

Now, apply this mixture evenly on both the sides of the fish, covering all parts. Let this marinate in the freezer overnight.

Just before frying the fish, spread out bread crumbs on a flat plate and dip the fish on both sides so as to coat the fish with bread crumbs - this gives a crispy texture to the fish.

Let the fish fry in the pan with low oil and on low flame for about 15-20 minutes.

When both the sides are brown, fish is cooked well and ready to be eaten!

Note: Usually for fish slices, 15 mins marination of the masala is good enough. For a whole fish fry, it is better to marinate overnight, so the fish tastes good after all masalas are well absorbed.

More Kozhambu

This is one of my mom's dish ! so my fav too. Most bachelors will like this simply because it tastes better after couple of days. I prefer to make it on a weekend and enjoy the whole week. Not much cooking to do ! A boon for the lazy people! And it goes well with a King Fish fry...yummy !

Ingredients

For Grinding

2 small cups of grated coconut

2 red chillies

1/2 spn jeera (cumin)

1/2 spn pepper corn (mizhagu)

1/2 spn raw rice

1/2 spn toor dal

1 garlic

small piece of ginger (1/4 inch)

little turmeric

For Kozhambu

3 cups curd

1/2 red chilli, lil jeera, 2 pepper corn, lil curry leaves

Procedure

Grind all the ingredients mentioned for grinding nicely in a mixer. Now put curd to this mixture and add salt and water as required. It should be slightly watery consistency.

Heat 1and 1/2 spn oil in a pan. Saute with mustard seeds, 1/2 red chilli, lil jeera, 2 pepper corn and curry leaves. Now add the curd mixture to the pan and mix nicely till it boils. When the mixture boils stop cooking. Cooking time is approx 10-15 mins only.

Note: When the curd mixer is boiling, constant stirring is required. Else the curd will break.

Dosa de Tomato

No no no! its not at all a french dish..its a typical southindian dosa species. For all those who are fed up of making Idlis and Dosas all their life...here is a change - with style!

I am sure this tangy tomato with mint chutney or coconut chutney will add up to ur fav's list ..Lets see how to make it easy way -dats ma way!

Ingredients

1 cup rice (idli rice)

1 big tomato

1/2 spn Jeera (cumin)

1 red chilli

Few Curry leaves

Salt 1 spn

1 medium onion -finely chopped

Little coriander leaves (koththamalli) - finely chopped

Procedure

Wash the rice well and soak for 2 hrs.

Grind nicely in a mixie the following - soaked rice + tomato + jeera + red chilli + curry leaves + salt

Heat 1 spn oil in a pan and saute the finely chopped onions.When its slightly done, add coriander leaves and saute for 2-3 mins. Add this to the above dosa mixture. Your dosa batter is ready to make dosas.

Note: Mix enough water to get the right batter consistency. If its slightly watery, it tastes good.

Kheer

I never thought cooking will be so easy. Indian spices and masalas really make every dish unique and gives the food a natural flavor and taste. In India, we start all good things with a sweet - believing it will be sweeter forever after that.

So not ignoring my old custom, here I am starting my first recipe with Kheer. 90% of Indian population is crazy for this food - except if they are diabetic.

So here we go with the simpler steps to make the most delicious Kheer. Its my way !

Ingredients

1/2 cup raw Rice ; 1 and 1/2 cup water ; 1 and 1/2 cup milk ; 2 cups milk separately; 1/2 cup sugar ; lil cashews and raisins

Procedure

Cook Rice + Water + Milk in a cooker for 2 whistles. Pour this cooked rice into an open pan and add 2 cups of milk. Boil nicely and let it condense to half. Add the sugar and boil for 5-10 minutes.

Fry cashews and raisins separately in 1 tsp ghee and add to the kheer finally.

Optional : You can also add 1/2 cup milkmaid and Kesar for a much richer flavor.

Note: Your feedbacks are appreciated. This is an initiative to be F1 for all Neophytes !