Monday, March 4, 2013

Meen (Tilapia) peera pattichathu / മീന്‍ പീര പറ്റിച്ചത്‌

Tilapia-3 fillets
Green chilly-6-8
Ginger-1/4" piece
Garlic-1 small
Turmeric powder-1/3 tsp
Shallots or onion-1/4 cup, chopped
Sun dried Gambooge/Kudampuli (കുടംപുളി)-2
Shredded coconut-1.5 cup
Curry leaves-a handful
Coconut Oil-2 tsp
Clean fish and cut into medium size pieces. Soak Kudampuli in 1/4 cup of water. Crush together green chilly, ginger, garlic and shallots/onions. Mix these with shredded coconut and turmeric powder and slightly crush it again. Layer fish pieces in a manchatti/ heavy bottomed pan and add the above crushed coconut mixture and salt. Pour in kudampuli along with water. Add curry leaves. If needed add more water (~1 cup) and combine everything together. Cook covered in medium heat for 20 min. Uncover and drizzle coconut oil.Serve with rice or kappa.

Saturday, March 2, 2013

Bitter Gourd Pickle/Pavakka Achar/പാവക്ക അച്ചാര്‍

Bitter gourd-3
Green chilly-6, cut into 1" rounds
Ginger -1" piece, sliced lengthwise
Garlic-5-7, sliced lengthwise
Curry leaves- a handful
Asafoetida( കായം) -1 pinch
Fenugreek powder(ഉലുവ പൊടിച്ചത്)-1/4 tsp
Mustard seeds-1/2 tsp
Vinegar~ 1 tbsp
Oil for frying -gingelly oil (നല്ലെണ്ണ) preferred/ or any vegetable oil
Wash bitter gourd, cut into 2" rounds, discard the seeds and slice into thin strips. Heat oil in a pan and stir in bitter gourd, add salt and stir fry for 15-20 min in medium heat until they become slightly brown and crispy. Keep it aside. Add more oil into the same pan and splutter mustards.  Add ginger, garlic and saute for 2-3 min, then add green chilly and curry leaves.  Finally add fenugreek powder and asafoitida. Turn off heat and pour in vinegar. Check for salt and combine everything well. Once its get cooled, pack the pickle tightly into an air-tight jar. It will be ready to use after few days.

If you use fenugreek seeds splutter them after mustard seeds.