Thursday, 11 April 2019

MALABAR FISH CURRY

April 11, 2019 Saffron Flavours Sea Food No comments

A classic fish curry from kerala using coconut milk, kodampuli(garcinia cambogia) abd spices. Make fresh coconut milk at home to make this curry taste heavenly. The gravy is creamy and slightly tangy perfect for serving with rice or pathiri. This curry doesn't take much effort to make that's the great thing about seafood- it's so quick to cook that it's really not hard to make. The fish I have used is Indian Mackerel, you can use any fish of your choice or even prawns. This is the kind of everyday fish curry recipe that you need in your life.

INGREDIENTS

1/2 kg Indian mackeral fish
1 small Onion sliced
8-10 shallots chopped
1 tbsp Crushed ginger & garlic each
2-3 Green Chilly slit
1 tbsp Chilli powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek seeds

1/2 tsp fenugreek powder

2-4 pieces kudampuli

2 cups coconut milk

Coconut oil

Salt to taste

Curry leaves

INSTRUCTIONS

Heat oil in a claypot or a deep pan. Add curry leaves ,fenugreek seeds crushed ginger & garlic & saute.

Add chopped shallots, onion, green chilli and saute till they turn soft.

When the onion starts to brown add the turmeric powder, red chilli powder, coriander powder. Cook this on low flame for 2-3 mins or till oil starts appearing.

Add kodampuli and salt. Add cleaned fish pieces and pour in the coconut milk and fenugreek powder and bring it to a boil on low flame.

Once the fish is cooked turn of the stove and serve hot with rice.

SPECIAL NOTE

How to use Kudampuli?

There are different ways in which people cook and mix this spice with their respective dishes. Given below are some of the traditional ways of using this ingredient.

1.You can soak it in normal or warm water for few minutes and then add the water to your dish. It will provide a hint of sourness to your dish.

2.You can also add the soaked spice in fish curries. It increases the sourness quotient of your favorite curry.

3.Kudampuli can be added directly to the dish in dried form if you need punchy flavor in your dish.

Vendakkai moru curry

April 03, 2019 Saffron Flavours 4 comments

Vendakkai moru curry is a simple and traditional curry with curd and coconut base with very less spice. Its the most common and unavoidable dish in kerala menu and it's an essential part of onam and vishu sadhya. It can be made with or without coconut. Here is how to make moru curry without coconut. Moru curry with vegetables like vellarikka (field marrow), Kumbalanga (Winter melon), Green Papaya , colacacia etc.
Here I am sharing with you okra/lady's finger moru curry. Tangy, subtly spicy, aromatic and outrightly lip-smacking this curry perks up my mood every time I eat it!

Vendakkai moru curry

Ingredients:

8-10 vendakkai / okra / ladies finger
1 tsp oil
1 cup thick sour curd
½ tsp turmeric powder
Salt to taste

To grind:
1/2 cup grated coconut
3-4 green chillies
¼ tsp cumin seeds / jeera
2 shallots

For tempering:
1 tsp oil
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves

Method:

1. Grind coconut, shallots, green chillies and jeera to a smooth paste addling little water. Set aside.

2. Wash okra and pat them dry. Cut into 1 inch long pieces. Heat 1 tsp oil in pan and fry them until its soft and cooked. Set aside.

3. Pour the curd into kadai / saucepan and beat well. Add water and beat till it comes to a buttermilk consistency.

4. Add turmeric powder and heat it. Stir the curd in medium heat for 1-2 minutes. It will slowly turn into a pale yellow color.

5. Then add the coconut paste, salt and mix well. Cook for another 3-4 minutes in low-medium heat, stirring in between. Take care not to boil it.

6. Then add the fried okra and cook for a minute. Immediately remove from heat.

7. In a small pan, heat oil and add mustard seeds. When it splutters add red chillies and curry leaves and pour into the curry. Serve with rice.

AAMazing mango sago pudding

March 28, 2019 Saffron Flavours No comments

Summers call for succulent mangoes that you just can't say no to. In the quest of eating as many mangoes as we can in just a couple of months, we try adding them to every possible thing. Mangoes are rich in antioxidants and add lots of fiber to the diet. Mangoes offer important vitamins and minerals for our body, preventing that way from many dangerous diseases and keeping our body healthy and fit. The fruit is also rich in vitamin E.

Mango is so versatile fruit that it can be used raw or ripe to make so many different Salads, Shakes, Desserts and even Curries.

All across the world there are more than 400 Mango varieties available, In India alone we get some of the most famous ones including Dusseheri, Alphonso,badam, Mallika, Banganapalli, Chausa, Langda and many more.

To inspire your creativity and delight everyone in your family I am sharing a recipe of easy mango dessert.This dessert is simple and easy to make. The hard part is cooking the tapioca pearls, but if you follow theprocedurecorrectly, you will be rewarded with a refreshing and delightful dessert. The tapioca pearls were first cooked for half an hour. They are then set aside for 5 minutes and then rinsed under cold water. These steps are necessary for perfectly cooked sago.

INGREDIENTS

Mangoes - 2 cups pureed

Mangoes - 1/2 cup cut into small cubes

Milk - 3 cups boiled and cooled

Sugar - 1 Cup

Sago - 1 Cup boiled

Condensed milk- 1/2 cup

PREPARATION

Soak sago in water for an hour. Rinse it to remove excess starch. Now boil water and add the sago.Cook sago till it gets transparent and soft. Keep mixing else it will stick to the bottom.

Drain water and wash again in running water,drain water completely and set aside. In a mixer jar add mangoes, sugar and 1/4 cup milk and grind it to a smooth paste.

In a mixing bowl add remaining milk and mango pulp and mix well without lumps. Now add condensed milk, Mix well with a whisk. Add cooked sago little by little and mix well.

Now add chopped mangoes(reserve a tbsp for garnish) and give a quick mix.Chill it for an hour and serve chilled.

Serve chilled with cut mangoes and sago as topping.

NEY PATHIRI

March 05, 2019 Saffron Flavours No comments

Ney pathiri or ney pathal is a very common breakfast dish in Northern Kerala especially in Kozhikode and Malabar.
It's made with rice flour and deep fried with oil and not ghee. My first impression of this dish was not definitely not good as the pathiri was thick and any amount of curry wouldn't make it soft. After lot of trials and error found a perfect recipe . I made them using rice flour instead of ground rice dough. You can either make them plain using only rice flour and salt or add crushed shallots, coconut and cumin seeds for extra flavour. Enjoy these pathiris with any traditional fish , chicken or mutton curry.

Ney pathiri

Cuisine: Malabar
Prep time: 20 min
Cooking time: 15 min
Ingredients

1 1/2 cup Rice flour
Salt , to taste
Cooking oil , for frying

To Grind

1 Onion , chopped
1 teaspoon Cumin seeds
4 tablespoons Fresh coconut

Directions

To begin making the Malabar Style Ney Pathiri Recipe, we will first grind the chopped onion, cumin seeds and coconut to a coarse paste and set aside.
Take a sauce pan, add rice flour, salt to taste, ground onion paste and add about 1/2 cup of water and mix well till there are no lumps.
Keep the rice mixture on medium heat and keep stirring until the rice is cooked and it comes together.
Once the dough has thickened to form a dough. You can switch off the heat and take the dough out and spread it on a plate to cool down.
Heat a kadai with oil to fry the puris. Take out a small ball of dough and roll it flat not too thin.
Flatten it and roll it again to about 1 centimeter thickness. Fry the puri when the oil becomes hot.
Keep flipping it over and fry it so that it evenly get browned on both the side. Take the puri out and strain it over a napkin. Do the rest for the remaining ingredients.
Serve the Malabar Style Ney Pathiri Recipe along with fish, chicken or mutton curry to make it a complete meal.

MANGALOREAN CRAB CURRY

March 02, 2019 Saffron Flavours Sea Food No comments

I have soft-corner for seafood The recipe I share today originates from Mangalore – the coastal port city from Karnataka along the Arabian Sea. Mangalorean crab curry Next time you have live crabs at the market, bring home and make this Mangalore-style Crab. We living by the coast are introduced to see food at very young age. We grow up cleaning fish and I learnt cleaning crab at early age and memories of cleaning live crabs and them running out of the vessel comes to my mind as I write this recipe for you.
A well prepared crab curry is an absolute delight, make sure you use fresh crabs.
The earthy flavour from the spices blended with fresh grated coconut adds to the flavour of this curry. Serve this curry with boiled rice neer dosas or any bread of your choice.

MANGALOREAN CRAB CURRY

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Ingredients

6 crabs (cleaned and cut into pieces)

1/4 tsp turmeric powder

2 cups coconut fresh grated

1 onion large (finely sliced)

4 whole red kashmiri chillies

3 whole long red chillies

5 - 6 cloves garlic

1.5 cups water

1.5 inches ginger

1 tsp tamarind paste

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 tsp mustard seeds

1.5 tbsps vegetable oil

2 sticks curry leaves

1 tbsp coriander leaves (finely chopped)

salt (to taste)

Instructions

Once the crabs are cleaned and cut into pieces, marinate with salt and turmeric powder, set aside for about 20-30minutes.
In a mixer grinder, add all the whole chillies, garlic, ginger, coriander and cumin seeds. Blend into a coarse paste with some water (just enough to mix). Once blended nicely, add in the fresh grated coconut and the tamarind paste but only blitz for about 5 seconds so that the coconut is still rough.
In a pan heat oil. Add the finely sliced onions and fry until softened. Add the ground spice and coconut paste and cook for a couple of minutes on medium to low flame, stirring regularly.
Add the crabs along with warm water and cover to cook. This should take about 10-15 minutes. Taste and adjust salt if necessary.
In a separate pan, prepare the tadka. Heat some oil, add the mustard seeds and let them splutter. Add the curry leaves and toss in directly into the crabs masala.
Garnish with finely chopped coriander leaves and serve immediately.

INGREDIENTS

INSTRUCTIONS

Ingredients

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MALABAR FISH CURRY

Vendakkai moru curry

AAMazing mango sago pudding

NEY PATHIRI

Directions

MANGALOREAN CRAB CURRY

MUTTON PEPPER FRY