Meen Moru Curry or Fish Curry Malabar Style

MEEN MORU CURRY OR FISH CURRY MALABAR STYLE

This is a gravy type preparation of fish. We call this moru curry because we add a little curd to in its preparation. This is a malabar type of making fish curry. You can use any fish of your choice except prawns, crab, squid and such varieties. I have use kilimeen or Pink Perch here. Anyways lets see how to make this tasty meen moru curry.

Fish Curry

Ingredients :

1. Kilimeen or Pink Perch Fish - 1/2 Kg
2. Onion - 1 No.
3. Tomato - 1 No
4. Green Chilly - 2 Nos(as per your spice bud)
5. Ginger - 1 '' piece
6. Curry Leaves - 1 spring
7. Salt - as reqd
8. Turmeric Powder - 1/4 tsp
9. Chilly Powder - 1 Tbsp

For Grinding :

1. Grated Coconut - 1/2 of one coconut grated
2. Cumin Seeds(Jeerakam) - 1 tsp
3. Curd - 4 Tbsp
4. Tomato - 1 Big

For Seasoning :

1. Coconut Oil - 2 Tbsp
2. Small Onion - 10-12 Nos
3. Curry Leaves - 2 Spring

Preparation :

• Wash and Clean the fish and cut it into small pieces as we do it for fish curry. Marinate this cleaned fish with salt and turmeric powder and keep it aside.

• Grind together grated coconut, cumin seeds and 1 Tbsp of Curd into a smooth paste adding some water. Grind it until it becomes a smooth paste. Keep this coconut paste aside.

• Grind the tomato and make a puree and keep it aside.

• Beat the remaining 3 Tbsp curd and keep it aside.

• Chop the onion, ginger, tomato and  green chilly lengthwise.

Cooking Method :

• Take an earthen pot(Manchatti) or Kadai. Put the marinated fish, chopped onion, ginger, green chilly, tomato, curry leaves and chilly powder in the kadai. Now mix everything very well with your hand. Add some water just enough for the fish to get cooked. We would be adding coconut paste , puree and beaten curd later on, so add very little water so that the curry doesn't become watery later on.It would take about 5 - 10 minutes for the fish to get cooked.

• Once the fish is cooked put off the stove. Now add the coconut paste, tomato puree and beaten curd into the cooked fish. Mix everything well. Take care while mixing as the cooked fish might break. So to avoid this what we do normally is, not use a ladle to mix it. Hold the sides of the Kadai and rotate it well until its mixed well. Check for the salt and add if required. Add water if required and keep the curry back at stove on a medium flame.

• When the curry starts to boil, put off the stove. Normally the curries which we make with curd is not boiled. It is put off just when it starts to boil.

• Next is the seasoning part. Heat a tadka pan and add coconut oil into it. When the oil is hot enough add the chopped small onion and fry until it becomes dark golden brown. Add curry leaves to this and pour it over the fish curry. 

• Delicious Fish in curd gravy is ready to be served. This tastes best with steamed rice and fish fry.

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Crab or Njandu Varutharacha Curry

CRAB CURRY - KERALA STYLE OR CRAB VARUTHARACHA CURRY OR NAADAN NJANDU CURRY OR NJANDU VARUTHARACHA CURRY

Crab is my all time favorite seafood.  Though it is difficult to deshell it and eat, but for the taste of the flesh inside, you can never ought to miss it. I always make this kerala style curry- crab with coconut gravy - whenever I buy crab. This curry goes well with steamed rice, chappathi, puttu, paalappam, and anything of your choice. Speaking about the health benefits of Crab, it is a great source of protein. It is rich in omega-3 fatty acids required for a healthy heart. It is also rich in Vitamin B2 and minerals such as copper and phosphorous. It is also low on fat keeping your calorie intake low. So a lot of good reasons to eat crab right..... Lets see how to make this delicious crab curry.

Crab Curry

Ingredients :

1. Crab - 1/2 Kg
2. Onion - 1 Big
3. Tomato - 2 Medium sized
4. Ginger - 1'' piece
5. Green Chilly - 2 Big(as per your spice buds)
6. Curry Leaves - 1 Spring
7. Chilly Powder - 1 tsp
8. Turmeric Powder - 1/4 tsp
9. Salt - as reqd
10. Water - little

For Grinding :

1. Coconut Grated - 1/2 of one coconut
2. Coconut Oil - 1 Tbsp
3. Small onion - 6-8 Nos
4. Garlic - 5-6 Nos
5. Ginger - one small piece
6. Fennel seeds (Perinjeerakam) - 2 tsp
7. Curry Leaves - 1 Spring
8. Pepper - 2 Tbsp (as per your spice buds)
9. Chilly Powder - 1 Tbsp
10. Coriander Powder - 1 Tbsp

 For Seasoning :

1. Coconut Oil - 2 Tbsp
2. Small Onion - 10-12 Nos
3. Curry Leaves - 1 Spring

 

 Cooking Method :

• Wash and Clean the crab and cut the legs and body separately. Marinate this with salt and turmeric powder.

• Take this marinated crab in a kadai. We normally cook seafood in a manchatti. If it is not available you can very well use a kadai. Chop onions, tomatoes, ginger, green chilly lengthwise and add this to the crab. Add chilly powder and curry leaves and mix well with your hand. Add water just enough for the crab to get cooked. Keep this in the stove on medium flame and cover it with a lid.

• Let the crab get cooked. Meanwhile lets make the coconut paste for the curry. Heat a pan and add coconut oil into it. When the oil is hot, add grated coconut, small onion, garlic, ginger, curry leaves, perinjeerakam and pepper. Fry this on a medium flame till coconut becomes dark brown. It should not get burnt though. At this stage add chilly powder and coriander powder and heat it for about 30 secs and switch off the flame. If you do not have whole pepper you can add pepper powder along with chilly powder and coriander powder. 

• Let this coconut mix cool down. Meanwhile have a look at the crab on the stove. If the crab is cooked put off the flame and keep it aside.

• Now grind the coconut mix to a smooth paste using a mixer grinder. It should blend to a very fine paste.

• Add this coconut paste to the cooked crab. Mix everything well. Add water and dilute the curry little. Keep this curry on the stove on medium flame and boil it well. The raw smell of the coconut paste should go away. Boil it till then. Once it boils well and the curry starts to thicken, put off the flame.

• Next is the seasoning part. Heat a small kadai and pour coconut oil in it. Add the chopped small onion and fry till it becomes golden brown. Add curry leaves to it and season it over the crab curry. 

• Delicious crab curry is ready to be served. It tastes very well with steamed rice, chappathi, puttu, paalappam

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Ney Meen Mulagitathu

NEY MEEN MULAGITATHU OR MALABAR STYLE SEER FISH CURRY 

Kerala being a coastal state,sea food is part of our tradition. I present here the malabar variety of fish curry.
Fish are a lean, healthy source of protein and the oily kinds such as salmon, tuna, sardines etc. are rich in heart and brain healthy omega-3 fats. Seer Fish that we use here has as average calorie, low carbohydrate, average fat and high protein content. Thus making it a protein rich food. Now lets see how to make this Malabar Style Ney Meen Mulagitathu.

Ingredients :

For Curry :

1	Seer Fish	1/2 Kg
2	Coconut Oil	3 Tablespoon
3	Mustard	1 teaspoon
4	Fenugreek (Uluva)	1/4 teaspoon
5	Small onion	15-20 Nos
6	Garlic	5 Nos
7	Ginger	1 inch piece
8	Green Chilly	1 Nos
9	Curry Leaves	1 Spring
10	Ginger-Garlic Paste	1 tablespoon
11	Tamarind Juice	1/4 cup
12	Salt	as reqd

For Marination :

1	Chilly Powder	1 teaspoon
2	Turmeric Powder	1/4 teaspoon
3	Salt	1 teaspoon

For Masala :

1	Kashmiri Chilly Powder	1 tablespoon
2	Coriander Powder	1/2 tablespoon
3	Turmeric Powder	1/4 teaspoon
4	Pepper Powder	1/4 tablespoon
5	Coconut Oil	1 tablespoon

For Garnishing :

1

Curry Leaves

1 Spring

Preparation :

• Marinate the Fish with the ingredients for marination and keep it aside for half an hour.
• Mix all the ingredients for masala in a bowl and make a smooth paste adding very little water.
• Finely Chop small onion, garlic and ginger and Slit green chilly and keep it aside.
• Take the tamarind extract from the tamarind and keep it aside.

Cooking Method :

• Heat a pan. (Usually Fish curry is made in Earthern ware Mud Pot.If that is not available you can cook it a normal pan or kadai).
• Pour the coconut oil and heat it.
• Splutter mustard seeds.
• When mustard starts to splutter add the fenugreek seeds.
• When fenugreek seeds starts to become dark, add the chopped small onion, garlic, ginger, curry leaves and slit green chilly and saute well.
• When small onion starts to change colour, add the ginger garlic paste and saute well.
• When the raw smell is gone add the masala paste and mix well. 
• Saute this for one minute, till oil starts to separate out.
• Add the tamarind juice and a little water and mix well.
• Add a little salt. (Since we have added salt for marination of fish, take care while adding salt now).
• Bring this to a boil.
• When it starts to boil add the marinated fish, simmer, cover and cook for 5-10 minutes.
• When the gravy starts to thicken , put off the stove and add the curry leaves for garnishing and cover and keep it till serving time.
• Take the curry into a serving dish.

Spicy Ney Meen Mulagitathu is ready to be served. This would taste great with hot steamed rice, Chappathi or Kappa.

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