Fish Pappas / Meen Pappas
"I was 32 when I started cooking; up until then, I just ate." - Julia Child
The above quote speaks volumes about me. Kitchen was one place that never intrigued me.
I went there to pick some snacks or for a glass of water. I had no interest in what actually happened there.
There were exceptions of course. When Mussels were being cooked, most of the cousins made sure all the running around the house included a run through the kitchen. The stove was strategically placed to make our theft effortless. But I should mention, out of 11 kids, Me, Sayi ( My sister) and my brothers were the toppers. As we ran out, we could hear our aunt screaming. So we will skip the next round and then continue our pursuit.
My brothers did that with any non-veg food that was cooked. But my kitchen runs were only for mussels, crabs and prawns. Yes, Can you believe it ? I ate all those and frowned when my brothers had chicken or mutton.Well, Thats me.
Fish curry is always made the same way at home.Malabar style with ground coconut. So this time, made it differently. The curry was a little less spicy than it should be. But I loved it. My spice levels are on the lower side. You can adjust the spice mix according to your spice levels.
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Small Onions / Shallots - 12- 15 - sliced
Curry leaves - 1 Spring
Ginger - 1 inch piece - Sliced
Garlic - 8 - Thinly cut
Green Chillies - 2 - slit long
Coconut Milk - 2 1/2 cups - Thin milk
Coconut Milk - thick - 1 cup
Kudampuli - 1 - big - Washed and cleaned
Fish - 750 gms
Salt - As needed
Corriander Powder - 2 Tbsps
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Ground Black Pepper - 1/2 tsp
Mix the above powders together adding little water into a spice mix.
2. Add ginger, garlic, green chillies and fry for 2 minutes. Add the spice paste and fry till the oil rises and the spices are well sauteed.
3. Pour in the thin coconut milk. Add Kudampuli and salt.
4. Add the fish pieces and simmer over low heat for few minutes till the fish pieces are cooked.
5. Add the thick coconut milk. Do not stir. Instead, shake and swirl the curry to mix.
6. Simmer for 5 minutes, till the gravy is thick.
7. Serve hot with rice.
Recipe Source - The Suriani Kitchen By Lathika George.
The above quote speaks volumes about me. Kitchen was one place that never intrigued me.
I went there to pick some snacks or for a glass of water. I had no interest in what actually happened there.
There were exceptions of course. When Mussels were being cooked, most of the cousins made sure all the running around the house included a run through the kitchen. The stove was strategically placed to make our theft effortless. But I should mention, out of 11 kids, Me, Sayi ( My sister) and my brothers were the toppers. As we ran out, we could hear our aunt screaming. So we will skip the next round and then continue our pursuit.
My brothers did that with any non-veg food that was cooked. But my kitchen runs were only for mussels, crabs and prawns. Yes, Can you believe it ? I ate all those and frowned when my brothers had chicken or mutton.Well, Thats me.
Fish curry is always made the same way at home.Malabar style with ground coconut. So this time, made it differently. The curry was a little less spicy than it should be. But I loved it. My spice levels are on the lower side. You can adjust the spice mix according to your spice levels.
Ingredients :
Oil - 2 TbspMustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Small Onions / Shallots - 12- 15 - sliced
Curry leaves - 1 Spring
Ginger - 1 inch piece - Sliced
Garlic - 8 - Thinly cut
Green Chillies - 2 - slit long
Coconut Milk - 2 1/2 cups - Thin milk
Coconut Milk - thick - 1 cup
Kudampuli - 1 - big - Washed and cleaned
Fish - 750 gms
Salt - As needed
Spice Paste -
Corriander Powder - 2 Tbsps
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Ground Black Pepper - 1/2 tsp
Mix the above powders together adding little water into a spice mix.
Method :
1. Heat Oil in a pot. Add mustard seeds. When they burst, add fenugreek seeds, Shallots and curry leaves.Fry until lightly browned.2. Add ginger, garlic, green chillies and fry for 2 minutes. Add the spice paste and fry till the oil rises and the spices are well sauteed.
3. Pour in the thin coconut milk. Add Kudampuli and salt.
4. Add the fish pieces and simmer over low heat for few minutes till the fish pieces are cooked.
5. Add the thick coconut milk. Do not stir. Instead, shake and swirl the curry to mix.
6. Simmer for 5 minutes, till the gravy is thick.
7. Serve hot with rice.
Recipe Source - The Suriani Kitchen By Lathika George.
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