Unakkameen Muringakka Curry ( Dried fish & drumstick curry)

Ingredients:

Unakkameen (dry fish)   - 10 pieces

Muringakkaya (Drumstick)  - 6 or 10 pieces

Shallots  - 5 pieces

Onion - 1 large

Green chilly  -4nos

Garlic  - 2 pods

Ginger  -1 small piece(1/4 inch)

Coconut grated– 1 cup full

Kudampuli  -2 pieces

Chilly powder -1tsp

Corriander powder  - ½ tsp

Turmeric powder  - ½ tsp

Curry leaves-2 sprig

Coconut oil -1tsbsp

Mustard seeds-1

Preparation:

For grinding: Coconut,chilly pdr,coriander pdr,turmeric pdr,shallots

Method:

Splutter mustard seeds with ½ tbsp oil and curry leaves. Add sliced onion in to it and sauté well then add drumstick pieces ,sliced green chillies, garlic and garlic sauté it for a while then add dry fish ,kudampuli and water cook it after close it with a lid. After ¾ cook add grinded coconut paste to it again cook it well. Pour remain coconut oil and curry laves over the curry close it for a minute then stir it .Serve with hot rice…

Really yummy dish…try it…..

Kottayam meen curry (Kottayam Fish curry)

The delicious spicy fish curry usually  made in kottayam is  a good partner for kappa (tapioca)

Shallots, ginger, garlic, curry leaf..the main ingradients that makes this curry so yummy

                            King fish cut into squre pieces is the most suitable fish for this curry

                                                                Dried kudampuli    

    

Ingradients

King fish - 300 gm cut into small square pieces
Shallots- 8-10 pieces
Garlic- 4-5 pods
Ginger - 1 big piece(1 inch)
Curry leaf
Mustard seed- 1 tea spoon
Fenugreek seed- 1 tea spoon
Kudampuli - 2 pieces (http://en.wikipedia.org/wiki/Gambooge)
Coconut oil- 1 table spoon
Chilli powder- 2 tea spoon
Corriandor powder- 1/2 tea spoon
Turmeric powder- 1/4 tea spoon

Preparation

Heat oil in a pan , splutter mustard seed & fenugreek seed. Add curry leaf and fry it. Add chopped ginger to it saute well until it become brown. Add chopped garlic to it and saute well until brown, then add  chopped garlic and saute well.Lower flame and add red chilli powder, corriandor powder and turmeric powder and mix well. Add one cup hot water to it to make it a thick paste and allow the mixture to get boiled. Add  4 or 5 cup of hot water and allow it to boil.Keep this curry sauce aside .
  Then keep fish pieces carefully in an order inside a meen chutty ( clay pan) or deep pan and add early prepared curry sauce to it. Add kudampuli and curry leaf too. Boil this pan for 10minutes with closed lid until the fish cooked well and become hard.
Switch off flame and keep it more time without distubing for 3 or 4 hours to get meencurry its traditional taste.
To get the actual taste of meen curry, use it on the next day after it prepared. Best to eat with kappa (tapiocca)  or rice.