Kerala style Fish curry with coconut milk using Salmon

FISH KABOB : Apetizer : Fish Patties

These yummy fish Kabobs are perfect as party apetizers. They are soft yet crispy. I HAVE USED FLOUNDER FISH AS ITS SOFT AND PERFECT FOR THESE KABOBS. Here is step by step recipe. 

INGREDIENTS

FISH : 1pound

Potatoes : 3 medium

salt 1 teaspoon

Turmeric powder:1/2teaspoon

red Chilli powder : 1/2teaspoon

Garam Masala powder : 1/2teaspoon

Methi fenugreek powder : 1/4 teaspoon

ginger powder 1/4 teaspoon

Garlic powder 1/4 teaspoon

lemon juice 2 teaspoon

corn starch or corn flour : 2 tablespoon

milk : 1/4 cup

vegetable oil or canola oil to shallow fry. 

PREPARATION

1. Boil potatoes in water with some salt. peel and mash well. Set aside. 

2. Boil flounder fillets in 1 cup water with some salt , one pinch turmeric powder, one pinch chilli powder. Stir and break and mash fish as it boils. After flounder is boiled make sure that all water is used up and its not watery. Add some water if its too dry or drain water by cooking on high if its too fluidy.

METHOD

1. In a bowl take boiled fish and boiled potatoes.

2. Add all powder spices masalas and lemon juice and knead well like dough and mix.

3. Add corn starch in milk and mix well toform soft milky fluid . Add this mix to fish dough and knead again.

4. Make patties in hand.

5. Shallow fry till golden brown.

ENJOY!

Fish Curry : Kerala style

INGREDIENTS

• 
  
• 
  
• Fish (I used whiting fillet frozen as its suitable for gravy) - 1 lb
• Onion - 1 small, sliced
• 
  
•  ginger & garlic paste- 1 tbsp, each
• Green Chilly - 2-3, slit lengthwise
• Chilli powder - 1 tbsp
• Coriander powder - 1 tbspn
• Turmeric powder - ½ tspn
• Fenugreek powder [or seeds] - ½ tspn
• Tamarind paste : 1 Tablespoon
• 
  
• Coconut milk : 1can
• Salt
• Curry leaves

METHOD:

1. Heat oil in a  deep pan. Add  ginger & garlic paste and saute. Add small onion, onion, green chilli and stir. When the onion starts to brown add the masala powders. Cook this on low flame for 2-3 mins or till oil starts appearing.
2. Add tamarind and salt. Add half can coconut milk and bring it to a boil. Reduce flame to the lowest and add cleaned fish pieces. Cook till the fish pieces are done, it will take around 20 - 25 mins on low flame. Add remaining coconut milk and rotate the pan. Cook on low flame for 5-7 mins. Remove from fire.
3. The curry should be rested for sometime to help the flavors settle. It is ideal to make it one day in advance. It keeps well in the fridge for 2-3 days.

Serving suggestion:  Best with plain rice.

Garnish : Fresh parsely leaves .

Fried Salmon fish

In picture i have fried one piece salmon and two pieces Tilapia.


Ingredients:

Salmon Fish : 1 lb
I used frozen cut in about 8" pieces.
salt: 1tsp
lime juice: 1/4 tsp
chilli powder: 1/2 tsp
coriander powder : 1/2 tsp
flaked parsley : 1/4 tsp
kasuri methi : one pinch
corn starch : 1 table spoon
ginger garlic paste : 1 table spoon
black pepper : 1 tsp

Method :

1. Thaw and wash fish and arrange side by side on flat plate.

 2. Mix all other ingredients in bowl.

3. Rub the powder mix on fish pieces to cover them thoroughly.

4. cover and leave this fish for marination in fridge for at least 30 minutes.

5. shallow fry . heat oil in pan ion medium flame and when oil is hot add fish pieces side by side and fry for 5 minutes. flip and fry for another five minutes.

Fish Gravy

Fish Gravy

ingredients:

- 1 kilo of fish

- 2 chopped onions

- 2 tomatoes chopped

- 1 garlic clove

- 2 hot chilli

- teaspoon salt

- little bit of masala powder

- 3 cup of water

- 1 tablspoon corn oil

- 1 can of tomato paste

ingredients:

- cut onions into small pieces and fry it until golden color. then add to it the garlic and tomato paste and leave it to cook.

- wash the fish then put it in a pan and close it to cook

- when the fish is cooked, add the the tomatos, then the masala, then the water and leave on low heat for half an hour,,,

Note: * of course u can add vegetables.. any of them that u like!