Crispy Coastal Fish Fry

This is a delicious and famous dish of the coastal region. The presence of coconut powder and lemon juice gives it a unique taste and the rice flour makes it very crispy. In short, it is a truly yummy lip smacking dish.

Ingredients

Fish - 250 Grams
Coconut powder -1 Tablespoons
Ginger garlic paste -1 Tablespoons
Cumin powder-1/2 Teaspoons
Red chilly powder-1 1/2 Teaspoons
Turmeric powder-1/4 Teaspoons
Rice flour-1 Tablespoons
Salt-To Taste
Oil -To Fry
Lime juice - 1 Tablespoons
Coriander powder - 1 Teaspoon

Directions

In a plate, add coconut powder, ginger garlic paste, cumin powder, coriander powder, red chilly powder, turmeric powder, rice flour and salt. Blend all together to make a paste.  Then add lime juice, little water and mix thoroughly to make a paste.  Now add fish pieces and marinate it with masala paste and rest it for 1-2 hours. Heat oil in a pan and shallow fry the fish pieces on medium flame until golden brown in colour. Now the fish is ready to be served.

Goan Tamarind Fish Curry

This is a very common goan fish curry recipe which is a perfect side dish with chappathis or rotis. Fish can be cooked in the gravy as such or it can be shallow fried before adding it to the gravy. I preferred the latter. Enjoy this dish and include it in your side dish menu list!

Ingredients

1 cup Coconut Milk
2 to 3 tablespoons Tamarind Paste
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves fresh garlic (large), minced
3 dried red chili peppers, such as chile de arbol, broken into pieces
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon ground turmeric
1 cup water
1 teaspoon salt, or to taste
1 1/2 pounds any firm fish fillets, such as catfish filets, salmon, or swordfish, about 1-inch thick, cut into 2-inch pieces

Directions

Prepare the coconut milk and tamarind paste. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes. Add the garlic and stir 1 minute.
Grind together the red chili peppers, coriander, and cumin. Mix in the turmeric, then add the spice mixture to the onions and cook, stirring, about 2 minutes.
Add the water and coconut milk and bring to a quick boil, stirring, over high heat. Reduce the heat to medium and simmer about 5 minutes. Add the tamarind paste and salt and simmer another minute. Add the fish pieces(I shallow fried the fish with salt and tamarind but it is optional) and simmer until the fish is flaky and opaque inside, 10 to 15 minutes. Remove to a serving dish and serve hot.

Andhra Chepa Vepudu

This is a very common fish fry in Andhra Pradesh. I was a bit reluctant when I went through the recipe because of the presence of garam masala as an ingredient.. Garam masala and fish fry?? But trust me, it tastes too yummy for words and hence a must try recipe.

Ingredients

Oil or ghee as needed
250 grams fish pieces or fillet
Salt as needed
2 to 3 pinches of turmeric
1 tbsp. Lemon juice or as needed
¾ tsp ginger garlic paste
¼ to ¾ tsp red chili powder
¼ to ½ tsp garam masala powder

Instructions

Apply salt to fish and rinse it well. Drain thoroughly. Mix all the ingredients except oil. Apply to the fish. Keep this aside for 10 minutes. It absorbs flavors well.
Heat a small pan with oil or ghee. When the oil turns hot enough fry it for about 3 to 4 minutes. Then flip it to the other side. Fry again till it is fried properly. Add curry leaves and fry until crisp. Drain to a kitchen tissue.

Fish Korma

This is a tasty fish recipe that tastes awesome when served with chappathis, rotis or palappams. Unlike the traditional fish recipes, this one has fish pieces cooked in both coconut milk and cooking cream and yogurt gives it a slightly sour taste. A must try recipe for all fish lovers.

Ingredients

Mustard-1tsp
Cardamom-2
Cinnamon-1 inch stick
Cloves-2
Curry leaves- 4-5 leaves
6 pieces of Firm Fleshed White Fish in bite sized pieces
1 Cup Water
1 onion finely chopped
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
1 tsp Ghee
1/2 Teaspoons Turmeric Powder
1 Teaspoons Coriander powder
1/2  Teaspoon Chilli Powder
1 Teaspoon Garam Masala Powder
1 cup Coconut milk
1/4 cup Cooking Cream
2 tbsp Yogurt

Method

Pour the oil into a large pan and bring up to a medium heat. Splutter mustard. Add cardamom, cinnamon, curry leaved and cloves. Saute for a few seconds. Add the onions and reduce the heat to low. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger, garlic, coriander powder, Turmeric powder, Chilli powder, with a little water. Add to pan and stir in well and fry for a couple of minutes.
Now add the Fish in bite sized pieces. Stir in well.
Add the Coconut milk
Mix the Cream, Yogurt, together in a jug with the water and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally.
Finally sprinkle in the Garam masala, add ghee and stir in well for the final 2 minutes of cooking. Serve hot.

Kerala Sardine Fry

This is a typical  crispy and tasty Kerala traditional recipe which you can normally find in almost all Kerala restaurants. Sardine is a low calorie, low carbohydrate food which is a treasure chest of vitamins and minerals and hence it is very good for eyes, skin and hair.I make it quite often at home as it is very nutritious for my baby and he likes it a lot.

Ingredients

Sardine fish/ chala – 5 to 6 nos cleaned
Chili powder – 1tsp
Turmeric powder -1/2tsp
Pepper powder – 1tsp
Salt as per taste.
Sun flower oil – 1/4 cup

Instructions

Add all the ingredients mentioned above except sardine fish and oil. Mix well.
Add a little water to the mixture to form a smooth paste.
Now take each sardine fish piece and nicely coat with this masala mixture.
Keep the coated sardine fishes in refrigerator for half an hour.
Heat oil in a frying pan. Fry the coated fish in low flame untill both the sides turn brown in color.
Remove it to a serving plate and enjoy the delicious fish fry with hot rice.

Chaat Fish Fry

This is a unique fish fry recipe.The presence of chaat masala makes it different from the numerous other fish fry recipes. I made it with palappam and curry and it was a big hit. This became the star of our dinner and everyone wanted this to be included often in our dinner menu.

Ingredients

Fish- 6-7 pieces
Oil for frying

For Marinade

Fenugreek seeds 1 small pinch
Chaat masala - 1/2 tsp
Mustard seeds 1 pinch
Cumin seeds 1 tsp
Garlic paste 1 tsp
Ginger paste ½ tsp
Turmeric powder ½ tsp
Red chili powder 1 tsp
Salt to taste
Oil 1 tsp

Directions

Grind fenugreek seeds, mustard seeds and cumin seeds.
Mix all ingredients of the marinade and coat on the fish and leave to marinate in the fridge for 1 hour.
Heat oil and fry till crisp and golden.
Sprinkle chaat masala over it and serve.

Fish fingers

This is a very tasty fish fritter recipe. It can be eaten as an appetizer as well. If you are bored with the usual fish fry recipes, then try out this variety dish and you would be absolutely in love with it.You can add a little bit of rice flour also with the plain flour just to make it a bit more crispy. And if you want it to be spicy, you can add chilly powder too with the flour. Enjoy!

Ingredients

500g skinless, boneless chunky white fish fillet  cut into neat thumb-sized strips
100g plain flour, seasoned
3 large eggs, beaten
200g dried breadcrumbs
Large pinch turmeric (optional)
Vegetable oil, for fryinh

Method

Get 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. If you want the breadcrumbs to be golden then mix through the turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on.
Dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it’s completely coated and place it on the plate.
To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time.

Andhra Fish Fry Recipe

Every South Indian Cuisine is incomplete without a spicy fish fry. I've tried almost all fish fry recipes but this one is the speciality of Andhra pradesh and it is super tasty. Addition of garam masala gives it a unique flavour which merges well with the other spices in perfect harmony.

Ingredients

Oil or ghee as needed
250 grams fish pieces or fillet
Salt as needed
2 to 3 pinches of turmeric
1 tbsp. Lemon juice or as needed
¾ tsp ginger garlic paste
¼ to ¾ tsp red chili powder
¼ to ½ tsp garam masala powder

Instructions

Apply salt to fish and rinse it well. Drain thoroughly. Mix all the ingredients except oil. Apply to the fish. Keep this aside for 10 minutes. It absorbs flavors well.
Heat a small pan with oil or ghee. When the oil turns hot enough fry it for about 3 to 4 minutes. Then flip it to the other side. Fry again till it is fried properly. Add curry leaves and fry until crisp. Drain to a kitchen tissue.

Cream and Tomato Tuna Curry

Canned tuna is something that is very common in everyones pantry. You must have tried a lot of variety dishes with it. This one is a new Tuna dish which is very tasty and easy to make. The slightly sweet taste makes it very unique. It is perfect with chappathis and rotis.

Ingredients

6 tbs red Tomato paste
Ginger garlic paste -1/2 tsp
2 tbs oil
1 onion finely chopped
850 g canned tuna drained flaked
I/2 cup cream
1 tbs sugar
A handful of curry leaves
1 tbs chilli paste

Method

Simmer onion, oil and tomato paste in a saucepan over low heat for approximately 5 minutes or until onion is softened. Add Ginger garlic paste and stir in.
Stir in tuna until warmed through for 5 minutes.
Stir in cream and sugar. Stir and allow to simmer for 2 minutes.
Stir in curry leaves and 1 tablespoon chili paste.
Simmer a further 5 minutes. Serve hot.

Tuna Sandwich

This is the easiest of breakfast or dinner recipes and one of the tastiest among sandwich recipes. A very tasty dish and it saves a lot of time. A tuna filling for sandwich can be made in different ways by adding cucumber, tomato, spices, other boiled veggies etc. But this one is the simplest and easiest of all. Teach your family nembers how to make it and take some time off from your kitchen while your hubby or kids prepare todays dinner for you. Enjoy.

Ingredients

Toasted slices of Multigrain bread-8 slices
2 cans water-packed tuna fish
2 to 4 tablespoons mayonnaise
1/4 red onion, diced small
1 tablespoon lemon juice (from 1/2 lemon)
1tbsp Tomato sauce
Salt and pepper

Method

Use a can opener to cut open the cans of tuna fish, but leave the lid in place. Holding the cans over the sink or a bowl, press the lid into the tuna fish and tilt the can to drain all the liquid. Remove the lids and transfer the tuna fish to a mixing bowl.
Add 2 tablespoons of mayonnaise, onion, lemon juice, tomato sauce, a sprinkle of salt, and a few cracks of fresh black pepper to the tuna fish. Stir with a fork to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste. Spread a thin layer between toasted slices of Multigrain bread.

Baked Fish

A fish fry is every non vegetarians' favourite dish. Mine too. But the only problem is the fact that it is fried in a lot of oil which is bad for health and diet. That is when I came across this healthy baked fish recipe. A no-oil, no-fail recipe and tasting almost like a fried fish. Easy to make. So try this recipe and eat fish without regrets.

Ingredients

2 tbs honey
Fish- 7-8 small pieces
1 tbs chilly powder
1/2 tbs pepper powder
1/2 tbs Coriander powder
1 teaspoon lemon juice

1 tbs Tomato sauce and Salt as needed

Preparation

Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix honey, tonato sauce, salt,masala powders and lemon juice. Spread the mixture over the fish pieces. Arrange in a medium baking dish.
Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

Chettinad Fish Fry

Fish fry is some thing that gives every meal a royal touch. So I try to include its different variations in our lunch to have a hearty meal. This fish fry recipe originated  in the chettinad region of south India. It is a very tasty fish fry recipe making use of a handful of masalas and the rice flour masala makes it very crispy. I realized that this is a dish that i can never resist in my life.

Ingredients

Fish   7 small pieces
Oil    as needed to shallow or deep fry.
Salt    to taste
Rice Flour    1 tbsp
Besan Flour    1 tsp
Masala for Marination
Pearl onion/Shallots   5 no.
Garlic  3 fat cloves
Ginger   1/2" piece
Fennel seeds  1 tsp
Cumin seeds  1/4 tsp
Pepper corns  1 tsp
Chilli powder  1 and 1/2 tsp
Coriander powder  2 tsp

Method

Wash fish pieces thoroughly and drain well completely and keep aside.
Grind all the ingredients under the heading "Masala for Marination" to a smooth paste without water or using 1 tbsp water to a fine paste and transfer to a bowl add enough salt, mix well and keep ready.
Now take one piece and apply the masala paste all over the fish and do repeat the same for all the fish pieces and keep it aside for marination for at least 2-3 hours.
After that, heat oil in a pan...when it gets really hot place 1-2 pieces(based on the pan size) at a time
and fry in low medium heat until the bottom turns crisp n light brown.
Now turn the other side and cook until it turns crisp and cooked well.
Then remove from the pan, drain it in paper towel and serve Hot with lemon wedges and sliced tomatoes.

Dry Canned Tuna Curry

This is a life saver kind of a dish when you have very little time to cook. It is super easy to make. Whenever, I need to make a quick side dish for rice or chapattis, I use canned tuna which is readily available in the market and the entire recipe takes less than 20 minutes.

Ingredients

Canned Tuna Fish – 2 cans
Kudampuli/ Gambooge- 4 pieces soaked in water.
Tomato sauce-2 tablespoon
Onion (sliced) – 1 large
Curry leaves – A sprig
Ginger (finely sliced) – 2 tsp
Crushed Garlic – 4 or 5 cloves
Fish Masala Powder – 3 tbsp
Chilly powder – 1 tsp
Coriander Powder – 1 tbsp
Water -1 cup
Salt – As required
Oil – 2 tbsp
Pepper Powder – 1 tsp

Method

Drain the water and oil from the canned tuna fish and keep aside.
Heat oil in a pan and saute onions till brown.
Add ginger, garlic and curry leaves and saute for a few minutes.
Now add fish masala powder, chilly powder and coriander powder and stir for a few minutes till the oil separates from the masala.
Mix the tuna fish along with 1/2 cup water, Gambooge and tomato sauce and cook covered for 5-8 minutes till the gravy is coated on the fish. Saute it till u get a dry consistency.
Finally, sprinkle some pepper powder.

Prawns Biryani

Ingredients

For the rice:
Basmati rice - 3 cups
Water - 6 cups
Cardamom & clove - 6 each
Cinnamon - 1 medium size stick
Ghee - 3 tbsp
Lemon Juice - 3-4tbsp
Salt

For the masala
Prawns - ½ kg
Ginger garlic paste - 2 tbsp
Chilli powder - ½ tbsp
Pepper powder - ½ tsp
Onions - 3, chopped finely
Green chilli -5-6
Tomato - 2-3, chopped finely
Coconut - 1 handful
Coriander leaves - 1 handful
Curd - ½ cup
Cashews - 6-8 (soaked in 2 tbsp water),
Garam masala - 1 tsp

For garnishing
Cashews & raisins - 1 handful each
Onion - 1 medium, sliced finely
Coriander leaves
Ghee - 1 tbsp

Instructions
Rice preparation:
Wash and soak the rice in water for 25 minutes. Drain the water completely. Boil 6 cups water with half the quantity of whole masala & keep it aside. Heat ghee in a vessel/pan, splutter the remaining whole masala and add the rice. Fry the rice for around 5-7 minutes or until the rice starts cracking. Add the boiled water, lemon juice & salt. Cook till the rice is done and water is completely dried. Spread the rice in a tray & keep aside

Masala preparation

Marinate the prawns with 1 tbsp of ginger garlic paste, red chilli powder, pepper powder and salt and keep it for 2-3 hours in the fridge. Meanwhile grind together a handful of coconut & coriander leaves with a little water & keep it aside. Also grind the soaked cashews into a smooth paste.
Shallow fry the marinated prawns after the specified time. Once the prawns are fried, keep it aside and use the same oil to cook onions, remaining ginger garlic paste (1 tbsp) and green chilli. Once onions are fried well, add chopped tomatoes. Once the tomatoes are cooked, add curd, coconut, coriander leaves paste. Once it boils add fried prawns and cook in low flame for 5-6 minutes. Add the cashew paste & 1 tsp of garam masala. Mix well. Cook for 2 more minutes & remove from fire.
Heat ghee in a pan and fry the cashews & raisins. Remove them from the pan & in the remaining ghee fry the onions till it becomes golden brown. Drain the excess ghee in a paper towel & keep it aside.

Layering the Biriyani

Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of masala in the dish. On top of that spread some rice and make another layer. Again spread another layer of masala on top of the rice. Repeat the process until the masala and rice is finished. The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves in between the layers. Cover the dish with a wet cloth. Bake in the preheated oven for 25-30 minutes.

Fish stir fry ( Meen Ularthiyathu)

Ingredients

Fish Fillets – 2 large
Tomato (chopped) – 1 large
Onion (diced) – 1 large
Ginger (finely minced) – 1 tbsp
Crushed Garlic (finely minced) – 2 small cloves
Green Chillies – 3 nos.
Curry leaves – A sprig
Chilly powder – 1/2 tsp (Alter according to your Spice Tolerance)
Fish Masala Powder – 1 tbsp (I used Eastern Fish Masala powder)
Pepper Powder – 1/2 tsp
Salt – to taste
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
For Marinating the Fish

Red Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
Turmeric Powder – 1/2 tsp
Black Pepper Powder – 1/2 tsp
Salt – to taste
Lemon Juice – 2 tsp

Preparation Method

Wash the fish fillets and soak it in water along with 1 tbsp lemon juice. Rinse and drain after 5 minutes.
Marinate the fillets with all the above ingredients and keep it aside for 10 minutes.
Microwave the fillets for 4-5 minutes. Alternatively, you can lightly cook it in a non stick skillet.
Shred the fish with a fork and keep aside.
Heat oil in a pan and splutter mustard seeds. Add onions and saute till translucent.
Add ginger, garlic, slit green chillies and curry leaves and saute for a few minutes.
Add tomatoes along with salt to taste and cook until soft and pulpy.
Reduce heat and add 1/2 tsp chilly powder, 1 tbsp fish masala powder, 1/2 tsp black pepper powder and saute for 2 minutes.
Add the shredded fish pieces and mix everything well.
Cover the pan and cook on medium low heat for 5-7 minutes till it is completely cooked and dry.

Canned Fish salad

Ingredients

2 5-ounce cans tuna(or any other fish) fish
2 to 4 tablespoons mayonnaise

1 table spoon tomato sauce

1 rib celery, diced small

1  onion, diced small
1 tablespoon lemon juice (from 1/2 lemon)
Chilly powder-1 tsp
Salt and pepper

Use a can opener to cut open the cans of tuna fish, but leave the lid in place. Holding the cans over the sink or a bowl, press the lid into the tuna fish and tilt the can to drain all the liquid. Remove the lids and transfer the tuna fish to a mixing bowl. Saute the onion and cool it. Add 2 tablespoons of mayonnaise, celery, shallot, tomato sauce, lemon juice, a sprinkle of salt, and a few cracks of fresh black pepper  and chilly powder to the tuna fish. Stir with a fork to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste

Fish Mollee

Ingredients

For Marination :
King fish  /Pomferts or any firm fleshed fish  : 2 medium sized
Turmeric Powder : 1 tsp
Lemon juice : 1 tsp
Salt to taste

For Gravy

Onion : 1 large (thinly, sliced)
Tomato : 1 medium (sliced)
Ginger : 1 inch piece (crushed)
Garlic : 2 cloves (crushed)
Black Pepper Powder : 1 tsp
Thick Coconut milk -1st extract /Onnampaal  : 1/2 cup
Semi  Thick Coconut milk - 2nd extract /Randampaal  : 1/2 cups
Thin Coconut Milk - 3rd extract /Moonampaal : 1 cup
Mustard Seeds : 1/2 tsp
Curry leaves : 2 sprig
Green chillies : 2-3 nos, slit
Lemon juice /Vinegar : 1 tbsp
Coconut Oil : 2 tbsp
Salt to taste

Method

1. Wash and clean the fish and pat dry it.
2. Marinade the fish with marinade ingredients listed above and set aside for 15-20 minutes.
3. Heat oil in a pan and slightly fry marinated fish pieces on a medium heat and keep it aside.
4. Heat a pan (preferably in 'Kalchatti' an earthen pot) and pour required coconut oil. 
5. Splutter the mustard seeds; add the ginger, garlic and saute for a minute.
6. Add the sliced onion, curry leaves, green chillies and saute till it becomes soft and translucent.
7. Add the tomatoes and saute for a minute.
8. Add the pepper powder and simmer the heat.
9. Add the Thinnest coconut milk/Moonampaal and salt and mix well.
10. Add the fried fish pieces carefully, cover and cook the fish. As the fish is half done while frying you just need to cook for another couple of minutes.
11. Now pour the 2nd extract - Semi thick coconut milk / Randampaal and hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy. Let it cook slowly for sometime till the fish completly absorbs it.
12. Remove the pot from the fire, pour the 1st extract- Thick coconut milk/Onnampaal; place it on low fire again for a minute and gently shake so that it gets mixe
13. Remove the pot from the fire and add some lime juice or vinegar. Top with some coconut oil in the end.

Kerala style naadan fish curry

Ingredients

Any Fish - 1 kg
Small onions(Kunjulli) - 1/4 kg
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Tomato (medium) - 2 nos
Turmericpowder - 1/2 tsp
Chillipowder - 2 tbsp
Corianderpowder - 1 tsp
Pepper powder - 1 tsp
Fenugreek(Uluva) powder - 1/2 tsp
Kudampuli- 3 pieces
Coconutoil - 4 tbsp
Mustardseeds - 1 tsp
Salt - As reqd

DIRECTIONS

Step 1. Clean the fish and cut into small pieces.
Step 2. Chop small onion and tomatoes.
Step 3. Roast turmeric powder, chilli powder, coriander powder, pepper powder and fenugreek powder together in a pan on low flame without oil to remove the raw smell and taste of these powders.
Step 4. Heat oil in a pan (traditional meen chatti is the best).
Step 5. Add mustard seeds along with ginger-garlic paste.
Step 6. When the ginger garlic paste is fried, add chopped small onion and saute till it becomes very soft.
Step 7. Add chopped tomatoes and mix it well.
Step 8. When the mixture reaches the consistency of a curry paste, add the roasted masala along with kudam puli, salt and required quantity of water and bring it to boil.
Step 9. Now add the fish pieces and mix it well.
Step 10. Cover it with a lid and cook it on a medium flame until the dish reaches the correct consistency.
Serve hot.

Fish in Coconut sauce (Thenga aracha meen curry)

 This one is a highly nostalgic dish which reminds me of my mom. She used to make this atleast once in a fortnight and the taste still tickles my tongue. Instead of kudampulli we can also use Raw mangoes or raw tomatoes.  For all those who are not used to this dish, please try it out. The taste is irresistible.

Ingredients

Fish - 500gms
Grated coconut - 1 cup
Red chili powder - 1.5 - 2 tea spoon
Turmeric powder - 1/4 tea spoon
Kudampuli - 2 medium pieces
Shallots - 4-5 nos chopped or half of a small onion
Garlic sliced - 6 cloves
Ginger sliced - a small piece
Green chili sliced - 3
Curry leaves - a handful
Mustard seeds - 1/2 tea spoon
Fenugreek seeds- 1/4 tea spoon
Salt to taste
Oil - 2-3 table spoon

Directions

Clean and cut fish
Clean and Soak Kudampuli in 1/2 cup warm water for 5-10 minutes.
Grind Grated coconut , red chilli powder, turmeric powder and salt to taste to a very fine paste by adding a little water. Set aside
Heat oil in a Pan - preferably a clay pot ( Manchatti) , or an ordinary cooking pan .
When the oil is hot add mustard seeds. When they pop add fenugreek seeds and fry for 30 seconds.
Add sliced shallots, ginger, garlic, green chiles and curry leaves. saute well for 3-4 minutes
Add the ground coconut paste and fry for a minute or two.
Add soaked kudampuli along with  water , salt to taste and combine well.
Add 1/4 -1/2 cup water more only if you need more gravy.
Add  fish pieces and cook covered for 15-20 minutes or till its cooked.
Uncover it, drizzle a little oil and a few more curry leaves over it and simmer for 5-8 minutes .

Fish Peera (Netholi)

Ingredients

Netholi fish - 250 gm
Grated coconut - 1/2 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Green chilly - 4 nos
Shallots - 5 nos
Fennel seeds - 1/2 tsp
Mustard seeds or Kaduku - 1/4 tsp
Curry leaves - 2 sting
Coconut oil - 5 tsp
Salt to taste
Kudampuli  - 1 piece
Water - 1 cup
Ginger  - 1 small piece (chopped)

Method

Clean the fish and wash it thoroughly.
Heat the Earthern pot (meenchatti). Add the cleaned netholi, chopped ginger, turmeric powder, salt, red chilly powder, kudampuli, 1 cup of water and mix well. Cover the meenchatti and cook for 5 minutes. After 5 minutes switch off the flame.
Crush the grated coconut, shallots, fennel seeds, green chillies together in a blender to make masala.
Heat coconut oil in a pan and add mustard seeds. When they splutter add curry leaves and crushed masala. Saute for 3 minutes.
Add cooked fish, salt and stir well. Cook for 5 minutes until the whole water content is dried up and switch off the flame.
Meen Peera Pattichathu is ready.