Mathi mulakittu vatticha curry / Spicy Sardine curry

Ingredients :

Sardine : 8-10

Ginger  : 2 tbsp (finely minced)

Garlic : 4 cloves ( finely minced)

Cambogia  / Kudampuli : 2 pieces 

Shallots /Finely chopped onion : 1/4 cup

Green chilly - 2

Kashmir Chilly Powder  : 3 tsp 

Turmeric Powder : 1/4 tsp

Red Chilli Powder : 1 1/2 tbsp

Water : 2 cup
Coconut Oil : 2-3 tbsp
Curry leaves : 2 sprig
Salt to taste

 Preparation  :

1. Soak the kudampuli pieces in  half cup warm water for 15 mins.

2. Heat a pan  and pour coconut oil . Add the shallots ,  ginger and saute till it turns brown .

3. Add all the powders  and saute for 1 min .

4. Now add the Kudampuli pieces, salt  and the water  and bring it to a boil .

5. Add the sardine pieces and swirl the pan to  mix it with full masala .

6. Add the green chillies,garlic pieces,and curry leaves on the top of the  fish , cover and cook at medium heat for 15  mins .

7.Swirl the pan  in between , but do not use spoon . Add the salt as needed .

8. Once the gravy is medium thick turn off the stove and add coconut oil ,the curry leaves to fish curry.
9. Keep the curry covered for half an hour before serving .

  

Note :

The curry will get authentic taste if it is made in manchatti/earthen pot .

If u do not prefer much spicy curry , you can add paprika and reduce the amount of chilly powder . 

Canned Tuna Pasta

Ingredients :


Penne Pasta - 1 lb pk
Canned Tuna - 7 oz Can
Pasta sauce - As reqd

Onion Sliced lengthwise - 1 Cup

Chilly Flakes - 1 tsp

Olive oil - For roasting 

Garlic - 2 cloves

Parsley Leaves - As reqd

Oregano Leaves - As reqd

Grated Parmesan Cheese - For Garnishing 

Method :

1. Cook the pasta as per the instructions , once pasta is  cooked drain it and place it under a cold water stream for 1 min  . This will help to avoid pasta sticking together . 
2. Meanwhile take dry pan and add minced garlic and oilve oil . Now turn on the stove , this will help not to burn the garlic in hot oil as well as give oil  nice aroma of  garlic . 
3. When the oil is warm and garlic is roasted add some oregano and chilly flakes . 
4. Add the onion and just saute for 1 minute . dont cook onion for long time , add minced tuna and combine well  and cook for 3 minutes .
5. Add the pasta sauce and mix well , taste the salt  and add if required .
6. Add the cooked pasta , give it a stir .
7. Garnish with parsley leaves and grated cheese .   

Note : You can replace chilly flakes with pepper , or can avoid it if using a hot pasta sauce . 

Thengapal Meen curry / Fish curry

Ingredients :

Fish : 1/2 kg (sliced)  - Makceral /Ayala  
Thick Coconut Milk : 2 cups
Water : 1/2 cup                                                 
Ginger : 1" Piece (chopped)
Green Chillies : 3 nos
Small onions : 4-5 nos
Fish Tamarind /Kudampuli) : 3 - 4
Turmeric Powder : 3/4 tsp
Red Chilly Powder : 2 tsp
Curry Leaves : 2-3sprig
Coconut oil :  as required
Small onions : 4-5 (sliced)
Salt to taste  
                              


 Preparation :

1. Clean and wash the fish and drain off the excess water.
2. Wash the Kudampuli/Fish tamarind and cut them into small pieces and soak in 1/4 cup of water.
3. Crush ginger and small onion together.
4. Heat a pan  on low flame.
5 . Mix fish and all powders salt and water and add crushed ginger,small onions, curry leaves and allow it to boil.
6 When it start boils add the Fish tamerind/Kudambuli and thin cocnut milk .
7. Add the cleaned fish and cook till it is half done.(Note :When it start boiling; stir occasionally for not curdling the coconut milk)
8. When fish is half cooked,add slit green chilly and curry leaves and add the remaining cocnut milk cook till the gravy becomes thick
9. In a smal pan add 1 tsp cocnut oil and fry th small onions and add curry leaves
10  Pour the mix with the oil to the fish gravy  , close the lid and keep it aside 10 minutes and  Serve hot with rice .
  

Mathi/chala fry / Kerala Sardine fry

Ingredients :

Sardine  - 5-6
Ginger- Garlic paste : 2 tbsp
Red Chilly Powder : 2 tbsp
Turmeric Powder : 1/4 tsp
Black Pepper Powder : 1 tsp
Lemon juice/Vinegar : 1/2 tsp
Coconut Oil - For frying
Curry leaves : 1 sprig
Salt to taste





 
Method of Preparation :

1. Pat dry the cleaned fish using paper towel .
2.  Make shallow cuts ( min 1 inch apart ) on both sides of the fish
3. Mix all the ingredients and make a fine paste ( Use a little water)
4. Marinate the fish with the masala
5. Keep in the freezer for atleast 1 hour
6. Pour the required coconut oil and when oil is hot , deep fry the fish .
7  When the fry is crisp enough remove from heat , garnish with fresh curry leaves and serve .

Note : While frying sardine add some curry leaves which will reduce the  smell  .
You can do shallow fry as well , but deep fry  of sardines makes it crispy n tastier