Sura Puttu ( Shark fry)

Ingredients

Sura fish ( baby shark)  1 nos ( should be less than 1 kg around 1 foot)
Turmeric Powder 1 tsp
Garlic (sliced) 1 whole garlic
Green Chilly 5-6 nos

Onion 6 nos ( big ones)
Red Chilli Powder 1/2 tsp
Salt for taste

Water
Mustard Seeds
Urad Dhall
Curry leave
Coriander

Oil 4 tbsp

Preparing the Fish

Clean the fish and scrub the skin side well to get rid of grit. Cook fish in water with 1/2 tsp turmeric powder for 10 minutes, drain the water and wash the fish under running water. Skin the fish,  squeeze excess water and shred the fish. Add 1/4 tsp turmeric powder, salt and 1/2 tsp red chilli powder, mix well and set aside

Making

In a kadai, temper mustard seeds, curry leaves, urad dhall in oil. Add thinly sliced onions, sliced garlic, green chilly and saute for 3-5 mins. When the onions turn tanslucent add salt (just for the onions and  chillies) and rest of the turmeric powder. Cook for just 2 mins and add the fish marinade and mix well.  Cook for 5 minutes under low fire and finally add chopped coriander before taking of the heat.

Sura Puttu

Serve it hot with plain rice or as accompaniment  for Sambar & rice, Rasam & rice or for Chappathis.

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Tawa Fish Fry

Ingredients

Pomfret or King Fish  8 pieces

Chilli Powder 3 tsp

Curry Chilli Powder 1 tsp

Turmeric Powder 1/4 tsp

Garam Masala 1/4 tsp

Lime 1 nos

Salt for taste

Water 

Butter for frying

Soy Sauce 1/2 tsp ( if one needs)

HP Sauce 1/2 tsp ( if one have)

Preparing the Marinade

Mix all the powders with juice of lime, salt and the sauces, add just a bit of water to make a thick paste.

Making

Coat the fish well into the marinade and let it sit in the refrigerator for 2-3 hrs. Now heat the tawa or skillet and drop a couple of dollops of butter. When the butter melts now place the fish on the tawa, cover and cook under med-high flame for about 2 minutes. Now flip the fish on the other side and cook for another  minute or two. Ensure you don't overcook the fish and making it too dry. Serve it hot with onions or any creamy dips.

 Made this on a rainy day and had it with onions, tastes like heaven.

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Karuvaadu (Dried Fish) Thokku

Karuvaadu (Dried fish) is an acquired smell which not everyone fancies. Those who know its taste will definely vouch on the comfort quotient that would bring along. Its a great accompaniment on a rainy day along with Onion Sambar or hot Rasam. Cooking karuvadu is very simple, choose your pick of the dried fish from the liked of bombay duck, nethilli, kandam ( chunks of fillet), prawn etc. and follow the recipe below.

Ingredients

Karuvadu 1 cup ( kandam karuvadu or chunky pieces of dried fish)

Onion 2 nos

Red chilli powder 1 tsp

Salt ( if needed)

Water 1/4 cup

Oil 1 tbsp

Preparation

First soak the karuvadu pieces in warm water for atleast 20-30 minutes. Heat oil in a pan, add onions to it. Now drain excess water from the karuvadu and add it to the onions, add chilli powder. No need of salt as the dried fish is salty enough. Add just a quarter cup of water, cover and cook for 5 minutes. Now remove the cover and let the water reduce and onions brown. If you want it more gravy add more onions, deglaze the pan with a sprinkle of water and  turn it off once the water evaporates. Check for salt.

Karuvaadu Fry

Karuvadu thokku sadham also tastes good, simply add cooked rice to the pan after transferring the karuvadu and mix well.
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Nethilli Meen Kozhambhu (Anchovies Fish Curry)

Nethilli (Anchovies) meen kozhambhu is different from the other Meen Kozhambhu that i had written earlier. Curry is much more thinner than the other one. This is totally my mom's recipe and was cooked under instructions from her.

Ingredient

Nethilli fish 2 cups( 250 grams)

Onions 2 nos sliced

Tomoatoes 3 nos (medium sized) Chopped

Green Chillies 2 nos slit

Garlic  1 whole pod , remove cloves and  split in half

Ginger 1 nos( an inch length) finely chopped

Coriander 1 cup

Tamarind size of large lemon

Water 3-4 cups

Mustard Seeds 1 tbsp

Urad Dhal 1 tbsp

Curry leaves 8-10 nos

Turmeric Powder 1/2 tsp

Red Chilli Powder 1.5 tsp

Curry Chilli Powder 1.5 tsp ( Aachi Kozhambhu Mellagai thool)

Coriander powder 1/2 tsp

Salt to taste

Cleaning the Fish

Its one of the easiest fishes to clean, pull the head off and the inners come out as well, with your index finger just follow through to clear anyother inners. Rinse thoroughly with turmeric and sea salt (kaal uppu). This will ensure the fish doesnt smell and is thoroughly clean.

Preparing the Kozhambhu

In a deep bottomed pan (Clay pan adds more flavor) heat oil and temper with mustard seeds, urad dhal and curry leaves until they crackle. Now add the onions, tomatoes, green chillies, garlic cloves, ginger and coriander; continue cooking till they onions turn translucent. Now add the turmeric powder, red chilli powder, curry chilli powder, coriander powder and mix well. Prepare tamarid extract by soaking th tamarind in 1 cup of water, it should be neither thin nor thick.  Add the tamarind extract to the pan when the oil starts to separate. Add salt and check for taste, it should be bit sweet and tangy. Add 1-2 cups, depending how thin you want the gravy to b. Cover and cook for 3-5 mins, when you open the raw flavors would have gone and  kozhambhu flavor can be smelt. Now add the fish, care should be taken to rid the fish of all water.  Cook for another 2-3 mins. Check for salt and voila your Nethilli meen kozhambhu is ready to be served with rice, dosa or idly.

Nethilli Meen Kozhambhu

Variations:

One can also add raw mango or sliced brinjal while sauteing the onions. For vegetarians, replace the fish with fried brinjal or boiled potatoes.

Meen Kozhambhu (Fish Curry) - Mom's Recipe

My Mom makes one of the best fish curries that is quite popular amongst my family and friends. Back at my previous work place, my friends would be waiting for the day i bring fish curry. I am not being overly dramatic, just putting it in words.  Choose any good fish suitable for making fish gravy like Koduva, Pomfret, Kala, etc. Vegetarian alternative also possible.

Ingredients (serves 6-8)

Fresh Fish 6-8 pieces

Tomato 2 nos

Onion 2 nos

Coriander 1 small bunch chopped

Green Chilli 2 nos

Ginger  1nos

Garlic Cloves 8-10 nos

Tamarind  size of large lemon

Turmeric Powder 1 tsp

Chilli Powder 1 tsp

Curry Chilli Powder  2-3 tsp

Coriander Powder 1 tsp

Mustard Seeds 1 tsp

Urad Dhall 1 tsp

Curry leaves 

Oil 1 cup (2-3 tbsp)

Sea Salt for taste

Preparing the Fish

Clean the fish thoroughly,then rinse it well. Again add sea salt and turmeric and rub it well on the fish, let it rest for 5 mins. Then rinse it with running water, leave the fish in water until you add it to the curry. Always use fish with its bone, else it will break away whilst cooking.

Making the Kozhambhu

Soak the tamarid in 2 cups of warm water for 5 mins. Grind one and half Onion, Garlic, Ginger, Chilli and Coriander to a smooth paste and mix it into the Tamarind mixture. Add turmeric, Coriander powder, Red chilli powder, Curry Chilli powder and salt to the liquid and mix well. Taste for salt and spice. It should be tangy but not overly tangy.  Liquid consistency should neither be thin or thick. Now grind the tomatoes in a mixer and keep it separate.

In a deep bottomed pan or clay pan, add about cup of oil. Crackle mustard seeds and urad dhall in it and add curry leaves to it. Now add half chopped onions and saute it further. Once the onions are translucent add the tomato paste and cook further. Now add the previously prepared tamarind based liquid onto the pan. Check for salt again, you might want to compensate for the tomatoes added.

Bring the mixture to boil and let it simmer further until the gravy starts to thicken. Check for salt and spice.

Now add the fish without water and bring to boil for 5-6 mins, ensure that you don't let it boil too long as the fish would start to breakaway.

For best results, prepare the gravy the previous night and let it sit over night. Reheat and serve it with Idli, Dosa, Bread slices or with Rice.

For Vegetarians

Susbstitute fish with  boiled baby potatoes.