Welcome to the world of simple and easy recipes...

We, the ‘aakrantham crew’ extend our special greetings to the beginners in cooking, the novice Bachelors, suffering husbands for being the guinea pig of wife’s culinary experimentations and the most sophisticated cooking experts who, out of their intricate and above-average try-outs have forgotten their beginning point in cooking. Yes! Our aim is to show the simplified paths of cooking, to depict the formulae for day-to-day needs to kill the hunger, to help out someone who is completely new to kitchen and those whose breaths stop hearing the name of dishes with words like ‘forelle’, ‘pecam’, ‘oreo’, ‘agua’ e.t.c in it.

Almond (3) Apple (1) Arabic (1) Banana (1) Beef (3) Biriyani (1) Boiled (1) Brinjal (1) Broccoli (1) Burji (1) Cake (1) Calicut (2) Cassava (1) Chammanty (1) Chicken (9) Chilly (4) Chinese (2) Chutney (1) Coconut (7) Crab (1) Curry (7) Cutlet (1) Dessert (5) Dry Fry (6) Egg (5) Fish (5) Fruit (2) Gravy (12) Health Tip (1) Hot (8) Indian (28) Irachy Varattiyath (1) Kadukka (1) Kadumanga (1) kallumakkaya (1) Kappa (1) Karimeen (1) Kerala (31) king fish (1) Kitchen (26) KoottuCurry (1) Kozhikkodan (2) Mackerel (2) Malabar (17) Mathy (3) Mayonnaise (2) Meen Curry (2) Mushroom (1) Mutton (1) My Recipe (9) Naadan (18) Non Spicy (13) Non veg (14) Noodles (1) Pearl Spot (1) Pepper (3) Potato (1) Pudding (2) Salad (1) Samosa (1) Sardine (2) Sea Food (6) Shallot (2) Snacks (1) Snapper (1) Spicy (15) Sugar (4) Sweet (7) Tamarind (1) Tapioca (1) Thoran (1) Tomato (1) Traditional (14) Upperi (1) Urulakkizhang (1) vanilla (1) Vegetable (7) Vegetarian (9) Vegit (1) Yoghurt (1)

Friday, 8 February 2013

Easy Fish Curry (Paal Meen Curry/പാല്‍ മീന്‍ കറി) Adapted from Srilankan style

During my forced bachelor-life in Doha, I used to buy my dinner from one of the Srilankan restaurants, mostly ‘idiyappam and palmeen curry’ (ഇടിയപ്പവും പാല്‍ മീന്‍ കറിയും). Hearing the dish name daily from me, my wife thought that ‘palmeen’ is a kind of fish available here (to be frank, I too thought in the same lines, till I found a different variety of fish in the curry) and she asked me once “can’t you try some other fish?” which made me laugh out loudly! On that day I decided to take her to the restaurant and make her eat this favorite dish of mine, once she reaches Doha. Recently we’d been to the place and she tasted this wonderful Srilankan curry. And out of the idea sprout from her taste buds on having the palmeen curry, she tried to make it at home in her own style. As I’m a person who loves to eat less spicy and light colored curries with breakfast items, this became a grand success, adding one more feather to our cooking experiments. I trust this will help you too and you will love its flavor!!

Fish* – 6 pieces
Coconut milk – 1 ½ cups OR coconut powder – 5 Tb spoon
Green chilli – 1
Tomato – ½
Curry leaves – 12 no. s
Ginger – a small piece
Shallot – 6 cloves
Turmeric powder – ¼ tspoon
Fenugreek – 6 seeds
Oil – 1 Tbspoon
Salt – as needed

 How to:

1. In a mixer jar, take coconut milk (or the coconut powder with 1 ½ cup of water). Put Green chilly, chopped tomato, few curry leaves, ginger, turmeric powder, salt, and 3 cloves shallot. Grind well. (if you like more sour taste in your curry, add tamarind juice or more tomatoes)

2. Pour the above mixture to an earthen pot or a nonstick pan and leave to boil. Once boiled well, put the washed fish pieces and keep the stove in low flame. Cook for 2-3 minutes and switch off.3. In another pan, heat oil and add the fenugreek seeds to spatter. Add the remaining shallots after chopping and sauté till it changes colour. Add the remaining curry leaves and sauté for few seconds. Pour this on top of the above curry.

*Note: We used Cobia fish (മോത). I guess any kind of fishes can be used for this.
 Have a try with the fish in your freezer and let us know! 


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | Justin Bieber, Gold Price in India