Nellikka Achar- നെല്ലിക്ക അച്ചാർ (Gooseberry Pickle / Amla Pickle)

നെല്ലിക്ക അച്ചാർ- Nellikka Achar / Amla Pickle/ Goose berry pickle

Fresh Nellikka / Goose berry

Ingredients

Nellikka ( നെല്ലിക്ക) / Gooseberry- 1/2 kg

Ginger (ഇഞ്ചി ) - 1 Inch piece finely chopped

Garlic (വെളുത്തുള്ളി ) - 1 bulb chopped

Fenugreek powder( ഉലുവ പൊടി )- 1/2 tea spoon

Mustard seed (കടുക് ) - 2 tea spoon

Red chilli powder (ചുവന്ന മുളക് പൊടി) n- 3 table spoon

Turmeric powder (മഞ്ഞൾപ്പൊടി) - 1/4 table spoon

Gingelly oil (നല്ലെണ്ണ)- 4-5 table spoon

Vinegar ( വിന്നാഗിരി )- 1 table spoon

Curry leaves (കറിവേപ്പില ) 

Salt (ഉപ്പ് )

Preparation

Cook Nellikka in a pot of water with 2 table spoon salt for 5 minutes. Make sure that it is not over cooked. Drain out water and keep the cooked Nellikka aside.

Heat oil in a pan, splutter mustard seed, add curry leaf and then ginger. Saute ginger until it turns slight brown and then add garlic to it. Don't let garlic to change colour, reduce flame to the lowest and add fenugreek powder, turmeric powder and then chilli powder, Mix all together and then add vinegar to the mix .Add cooked Nellikka( gooseberry) to it. Remove seeds of nellikka if required. Mix all together for 2 minutes and switch off the flame. The pickle is ready, Keep pickle  in a  closed dry container after getting cooled for long life.

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Chicken Varutharachadu

Ingredients

Chicken – 1 kg

Onion- 2 Big

Ginger- 1 table spoon

Garlic- 1 table spoon

Turmeric powder-3/4 tbl spoon

Coriander powder- 2 ½ tbl spoon

Chilly powder- 2 ¾ tbl spoon

Pepper powder- 1 tbl spoon

Grated coconut- 1 cup

Mustard seed- 1 tea spoon

Coconut oil

Curry leaf

Preparation

Cut chicken into small pieces and marinate it with salt, ½  tbl spoon turmeric powder & 1 tbl spoon chill powder and keep it aside for 1 hour. In a pan fry  grated coconut until it turn golden brown color and then add ¼ tbl spoon turmeric powder, 2 ½  tbl spoon  coriander powder & 1¾  tbl spoon chilly powder, salt and sauté well in low flame. Keep it aside for cooling and then grind it to make a thick paste.

Heat oil in a pan splutter mustard seeds, add curry leaf and then ginger and sauté well. Add then chopped onion , add some salt and sauté well until it turns translucent. Add chopped garlic to it and sauté well for 1min more. Add pepper powder to it and then add marinated chicken and grinded coconut paste. Mix all together and add some water to the mixture and cook well until done. Suitable for eating with chappathi / porotta or with rice.

Mutton Curry

Mutton curry

Dates Pickle

DATES PICKLE 

Ingredients
Fresh dates as shown in picture- 30 Nos.
Lemon small- 10 Nos
Garlic- 1 big full.
Ginger- 1 inch big piece
Chili powder- 3 and 1/2 table spoon
Turmeric powder- 1/2 tea spoon
Fenugreek powder- 1/2 tea spoon
Mustard seeds
Vinegar- 3 table spoon
Gingerly Oil- 3-4 table spoon
Salt

 

Fresh Dates

Preparation

Remove seed from dates and slice one date in long direction to 4 pieces. Marinate the dates with salt and keep aside for 4 hours.

Steam lemon in a vessel for 3 minutes. Make sure that lemon didn't get broken. Take it out of vessel, keep for cooling and then clean the surface of lemon with a white cotton cloth. Cut this cleaned  lemon into 6 pieces and keep it aside.

Heat oil in a pan splutter  mustard seeds. Add chopped ginger and sliced garlic to it and saute well. Lower the flame to the least and then add turmeric, chili and fenugreek powder to it and mix well. Add salt for taste.

Add vinegar to this masala and mix well. Add dates and lemon to this masala and mix all together.

Switch off the flame and keep it aside for cooling. Pickle is ready now. Transfer the pickle to a dry container, close lip properly and keep for one week before using.

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Green peas curry

Soon you can expect the simple method of preparing greenpeas curry in kerala style..

Egg Puff ( Comming soon)...

Egg puff preparation in an easy way..Comming soon...

Cauliflower Potato curry

Ingredients

Cauliflower- half kg
Potato- 1 big
Onion- 1 big
Ginger- a small piece
Garlic- 2 pods
Green chilly- 3 Nos
Chilly powder- 1 and 1/2 teaspoon
Coriander powder- 1 and 1/2 teaspoon
Turmeric powder- 1/4 tea spoon
Cardamom - 2 nos
Cumin seed- 1/2 teaspoon
Pepper powder- 1/2 teaspoon
Mustard seeds
Curry leaf
Coconut oil


Preparation
Heat oil in a pan, add mustard seeds and curry leaf. Add sliced onion, chopped ginger , garlic and green chilly to the pan and saute well until its done, then add sliced tomato and saute well until it become creme.  Add then chill, coriander and turmeric powder to it and saute well. Add then  sliced cauliflower and potato to it and mix with the gravy well. Add enough salt for taste. Add then boiled water to make  enough gravy and mix all together well. Close pan with lid and keep it in medium flame to cook for 10 min. Add powdered cardamom and cumin seed to it and cook again for 5 min. Serve hot along with rice or chappathy. Add coriander leaf at the end if you like that flavor.

Godambu puttu ( Wheat puttu)

Wheat puttu

Pappaya payar thoran ( Pappaya + beans with grated cocunut)

Green pappaya



Pappaya payar thoran



Chopped green pappaya

Mathanga Payasam ( Pumpkin payasam /dessert)

Prawns Roast ( Chemmen Ularthiyadu) ..Comming soon..

Recipe comming soon.....

Chicken Sausage roast ( Kerala style)

Ingredients

Chicken Sausage- 500gm
Onion- 2Nos
Ginger - 2 teaspoon finely chopped
Garlic- 2pods
Tomato- 1 medium size
Chilly powder- 2 teaspoon
Coriander powder- 1 teaspoon
Turmeric powder- ¼ teaspoon
Pepper powder- 1 teaspoon
Garam Masala- 1 teaspoon
Mustard seed
Coconut oil
Salt for Taste

Preparation

Slice Chicken sausage into small pieces and fry it in a pan with little oil . Make sure that sausage didn’t get over fried. Just remove it from flame once it get little bulge and keep it aside.

Heat oil in a pan, splutter mustard seed, fry curry leaf, add chopped ginger and sauté it until turns brown, then add finely chopped garlic and sauté well. Add sliced onion to it,little salt and sauté well until it become transparent. Add chopped tomato to it and sauté well again until it become paste. Then add chilly powder, coriander powder and turmeric powder and mix well. Add 3 cup hot water to it and mix all together and boil it for 2 minutes. Add fried sausage to it and mix it with the gravy. Close lid of the pan and cook it for 5 minutes. Mix it in between to avoid burning at bottom. Also add pepper powder and garam masala powder while mixing in between. Remove it from flame after 5 minutes. The yummy sausage roast is ready to serve now. Have it with rice or chappathi.

Kerala Dum Biriyani (Chicken Dum Biriyani)

Ingredients

Basmathi rice- 3 1/2 cup

Chicken - 1 kg ( Clean and cut into pieces of 40mm size approx..)

Onion - 5 medium size

Green chilli- 8 Nos

Tomato- 2

Ginger- 1 inch-piece

Garlic- 6-8 pods

Turmeric powder- 1 teaspoon

Pepper powder- 1/2 tea spoon

Lemon- 3 Nos

Coriander leaf - Chopped
Pudina leaf ( Mint leaf)- Chopped

Garam Masala - Cinnamon (Karuva  patta), Clove (Grampoo), Pepper( Kurumulaku), Cardamom ( Elakkaya), Anise ( Thakkolam),  Fennel(Perum jeerakam) heat all together except fennel for 1 minute and add fennel at the end just to heat for few seconds and grind all together.

For frying in ghee
Cashew nuts- 20 nos,

Carrot- 1 No: Cut into tiny square pieces

Beans- 5 Nos: sliced

Onion- 1( sliced thin)
Dried grapes ( kismis)- 2 table sppon

Fry all these individually with ghee in a a frying pan and keep it aside

Preparation

Clean and cut the chicken into small pieces of approximately 40mm size and mix it with 1/4 teaspoon turmeric powder and squeezed lemon juice ( 1 1/2 lemon) to it marinate well and keep it aside.

Preparation of chicken masala

Heat oil& ghee together ( 1 1/2 teaspoon each) in a pan and put the thin sliced onion to it and saute well. Add sliced tomato to it when onion become white colour. Saute well until tomato get mixed with onion well. Add chopped green chilli to it and saute for 1 minute, add chopped ginger to it and saute again for 2 minutes and then add chopped garlic to it and saute and mix well for 2 minutes. Add 1 teaspoon turmeric to it and mix well.Add the marinated chicken pieces to it, add salt and keep the pan closed and cook it for 10 minutes. Add pepper powder, sliced coriander leaf and mix well. Add Garam masala (1 tea spoon) to it and mix well.Keep it closed in flame for 5 minutes more and keep it aside.

Preparation of rice

Fry washed rice in a pan with ghee. Don’t allow the rice to change colour. Just for getting the rice warm and little dry.

Take1 1/2 ltr  water in a deep bottom vessel, add 2 piece each of cinnamon , cardamom, clove and anise ( Thakkolam) to it with 1 lemon juice and salt 3 teaspoon. When the water get boiled, add fried rice to it. Boil it for 10 min to get the rice cooked. Don’t let the rice get over cooked and get stick. Better to turn off the flame when rice get cooked 75%. Drain off the water from the vessel and spread the rice in a cloth to get it dry

Preparation of dum

Take a deep vessel, ( Make sure that the vessels lid is flat ) heat it and spread all inside the vessel with ghee. Make a small layer of rice in bottom and spread a pinch of fried, cashew, kismis, carrot , beans , onion and coriander leaf & pudina leaf obove that. Add cooked chicken masala( 3 chicken pieces) with masala above rice. Add next layer of rice above chicken layer. Add again fried cashew, kismis, carrot , beans , onion and coriander leaf & pudina leaf followed with chicken layer. Continue the layers until rice and chicken finish. make surre that the top layer is of rice.

Close lid of the vessel and seal it with plain flour paste on edges of lid to avoid steam from going out.

Heat this vessel in low flame and take boiled water in another flat bottom vessel and keep it above the flat lid of the vessel with dum to give heat from top. Keep this in flame for 15 minutes to get the dum biriyani get ready. After that, take it out from flame and open lid and mix all together. Biriyani is ready to serve now. Serve hot with pappadom, salad and lime pickle.

                                                    
                                                                                               Courtesy: Anuachachan & Smitha chechy

മുരിങ്ങയില തേങ്ങ അരച്ച കറി/ Muringayila thenga curry ( Drumstick plant leaf curry)

Ingredients:

Moringa Leaves (മുരിങ്ങയില) - I small bunch (take leaf separately from stem)

Coconut - half coconut

Shallots-7 nos

Cumin seeds - 1/4 tsp

Turmeric pdr- 1/4 tsp

Red chilly- 3 nos

Mustard seeds- 1 tsp

Coconut oil- 2 tbsp

Salt

Preparation:

First grind grated 1/2 coconut with turmeric powder,Shallots(4 nos) and cumin seeds (make sure that it wont become  fine paste) and  keep it aside.

Heat oil in a pan,splutter mustard seeds,shallots(3 nos),red chilly then add moringa leaves to it and saute it well.Then pour the above grinded paste(add water to make it little bit loose)to it.Just heat it .Off the flame not to make it boil.Moringa Leaf curry ready...

                                                                                                                                  Courtesy : Mummy

Kappa Biriyani / Ellum Kappayum ( Tapiocca & meat)

 

Ingredients

For Kappa Base

Kappa ( Tapioca) – 1kg

Turmeric powder-1/4 tea spoon

Grated coconut-1 Cup

Shallots- 4 Nos

Green Chilly-3 Nos

Cumin Seed- 1 pinch

Garlic- 1 pod

For Meat  Masala

Chicken / Beef with bones – ½ kg

Shallots – 10 Nos

Ginger- Small piece

Garlic- 2 pods

Chilly powder- 2  tea spoon

Coriander powder- 1 ½  tea spoon

Turmeric powder- ¼ tea spoon

Garam Masala- 1 tea spoon

For seasoning

Shallots- 2

Mustard seeds- 1 tea spoon

Curry leaf
Dried chilli- 3 Nos

 

Preparation

Part-1

Peel off the skin of tapioca and cut into small square pieces of approx 20mm size. Clean it properly with water and cook it in water until kappa become soft. Make sure that water is more than enough to immerse full kappa inside. Add salt and turmeric powder to it when kappa become almost cooked. Once it is fully cooked, drain off the water from it completely and keep it aside. Grind together grated coconut, shallots ,garlic, green chilies and cumin seeds ( Just need to crush only)

Part-2

Cut the chicken or beef with bones into small pieces, marinate it with grinded garlic, ginger , chilly powder, coriander, turmeric powder, salt and lime juice ( ½  lemon). Keep it aside for 1 hour. Heat oil in a pan, splutter mustard seed, add curry leaf and add sliced shallots to it and sauté well until it become white colour. Add garam masala powder and then add marinated chicken to it and mix well. Cook it in a pressure cooker until done. ( 3 whistles will be enough).

Final part

Mix together cooked tapioca, grated coconut, and cooked chicken masala in a big vessel. Give low flame to the vessel to keep the mix hot while mixing. Heat oil in a pan, Splutter mustard seeds and fry curry leaf, shallots & dried chilli for seasoning. Add this seasoning mix to the tapioca meat mix. Kappa biriyani / Ellum kappayum is ready to serve.

Vellarikka moru curry ( Cucumber & curd curry)-വെള്ളരിക്ക മോര് കറി

Vellarikka/ Kerala Cucumber-250gm

(Cucumber or Ashgourd can be used) 

S'hallots-8

Jeerakam/cumin seed- 1pinch

Curd -1 1/2cup

Green chilly-3

Dry red chilly-4

Uluva/ Fenugreek seed-1 pinch

Chilly powder-1/2teaspoon

Mustard seed- 1pinch

Turmeric-1/4teaspn

Grated coconut-1/2cup

Salt-for taste

OIl- 1 table spoon

Curry leaves

Vellarikka (Kerala Cucumber)

Grind grated coconut, cumin seed, shallots(3no’s) & green chilly with little water to a fine paste & keep it aside.

Remove the skin of Ash gourd/ Cucumber , cut it into small cubes. Cook cucumber  with turmeric, chilly powder ,little salt and water till it becomes tender. Now add the grinded paste to this and mix well. Stir the mix in low flame till its raw smell goes. Now add curd to this and mix well .Stir it  until steam come from top(don’t boil it ). 
 Heat oil in a pan and add fenugreek seed (uluva),mustard seed, curry leaves ,shallots(5) & dry red chilly to this one by one &saute it. Turn off flame and add this to the above curd mixture and mix well. Vellarikka moru curry or Kumbalanga pulisserry is ready.

Vazhakka payar thoran (Raw banana with red gram)

Ingredients

Raw Banana- 3 Nos

Vanpayar/ Red cowpeas/ Red gram- 1cup

Shallots- 4 Nos

Green chilies- 4Nos

Grated coconut- 1 cup

Turmeric powder- ¼ tea spoon

Cumin seed- 1 pinch

For seasoning

Mustard seeds, curry leaf, dry red chilly & coconut oil

Preparation

Peel of banana skin and cut it into square pieces. Wash it with water and keep it immersed in water until it take for cooking. Cook vanpayar ( Red cowpeas) in cooker with enough water and salt for 10 min or wait for 3-4 whistles from pressure cooker. Drain off water and keep it aside. Cook banana in a pan with pinch of turmeric powder, salt, curry leaf and  enough  water to immerse it. Once banana become soft, drain off excess water.  Grind together coconut, shallots, garlic, green chilly & cumin seed in a grinder. Make sure not grind too much. Mix together cooked vanpayar, raw banana & grinded coconut mix. Keep the mixture in a pan and heat it for 2 min.

Seasoning

Heat oil in a pan, splutter mustard seed, sauté well shallots & curry leaf until shallots get crispy. Add this to the banana vanpayar mix. Now the delicious thoran is ready to serve.



Kovakka thoran (Tendli with coconut)

Ingredients

Kovakka ( Tendli)- Cut into small square pieces- 2 cup

Grated coconut- 1 cup

Chuvannulli (Shallots )- 6-7 pods ( skin removed and cut into 4 pieces)

Green chilli-  2 Nos

Turmeric powder- ¼ tea spoon

Garlic- 1pod

Mustard seed

Coconut oil

Curry leaf

Preparation

Wash and cut kovakka into square pieces. Heat oil in a pan, splutter mustard seeds, add curry leaf and then add cut shallots to it. Saute  it until it shallots become transparent. The add grated coconut to it. Add turmeric powder, salt and green chilies to it. Mix all together for 10 seconds. Then add kovakka ( Tendli)and 1 table spoon water  to it and mix well. Keep this mix heaped at the centre of pan and allow it to cook for 2 min. Keep the pan closed with a lid while cooking. Mix it again after 2 min and heap it and allow to cook for some more minutes. Make sure flame is not high. Saute it and heap it consecutively for 3 -4 times until it get cooked and dried as shown in the picture. Serve it as a side dish for rice.

Kumbilappam Steps of preparation- Pictures



Egg Fried Rice - Kerala Style

Ingradients

Biriyani rice/ Basmathi rice - 2 cup

Carrot- 2 Nos

Beans- 12 Nos

Onion- 3 Nos

Spring Onion- 3-4 leaf

Nuts- 100 gm

Raisin / Dried Grapes /kismis- 100gm

Ghee- 4 table spoon

Egg-2 Nos

Corriandor leaf- 5-6 leaf

Salt

Oil

Corriandor leaf & Spring onion

Carrot cut in to square pieces

Preparation

Boil 4 cup water in a big vessel and add rice to it boil. Add some pieces of cinnamon and 2 cardamom and 2 cloves along with rice and boil it until rice cook. Keep on observing to avoid rice get over cooked. Add the juice of one lemon to it before removing from flame to avoid sticking of rice between each other. After remove vessel from flame and drain out excess water. Spread rice in a flat surface over a cloth to avoid over cooking in its own steam.

Fry cashew nuts, kissmis in a frying pan with little ghee.

Also fry onion with oil  in a pan until it become brown and keep it aside.

Cook carrot and beans in a pressure cooker for 3 minutes and then fry it with little ghee in a frying nonstick pan.

Heat oil in a frying pan and scramble properly 2 egg white and yellow together with some salt and little pepper powder.

Also make ready chopped spring onion and corriandor leaf.

Take a deep pan and make it hot, put 1 teaspoon ghee to it and spread completely on the bottom of the pan.

Then add cooked rice to it as fist layer.

Then add the fried, beans, carrot, egg, corriandor leaf, spring onion, fried cashew and dried grapes to make it as the second layer.

 Again add cooked rice as the third layer. Like wise repeat the two layers until complete rice used.

Then keep the pan in medium flame for 2 minutes with closed lid. Then take out of flame,mix all together and serve hot. Delicious fried rice is ready.

Mathanga Erushery മത്തങ്ങ എരിശ്ശേരി (Pumpkin & red gram with coconut curry)

Ingradients

Mathanga/ Pumpkin- 250 gm

Vanpayar ( Red gram)- 100 gm

Coconut grated- 1 cup

Green chilli- 4 nos

Cumin seeds- 1 pinch

Shallots- 6 pieces

Turmeric powder- 1/2 teaspoon

Sliced coconut- 2 tablespoon

Coconut oil- 1 tablespoon

Mustard seed, Curry leaf, dried chilli & salt

Preparation

Cook vanpayar/ redgram in a pressure cooker with enough waterand salt. Cook pumpkin cut into square pieces in a pan with one cup water. Grind together grated coconut, green chilli, cumin seed, shallots and salt in a grinter. Add together cooked vanpayar, pumpkin and this grinted mixture in a pan , mix well. Add enough water to make the curry little loose and boil for 5 minutes. Heat oil in a pan, splutter mustard seeds, add curry leaf, sliced coconut, dried chilli. Fry it and add to the cooked curry. Mathanga erussery is ready to serve now.  

Vazhakka thoran (Raw Kerala banana thoran)

Ingradients

Vazhakkaya ( Raw banana) - 2 Nos

Onion - 1 big chopped

Green chilli- 4 Nos

Grated coconut- 1 cup

Mustard seed- 1 tea spoon

Curry leaf

Coconut oil

Preparation

slighty remove skin of row banana and cut it in to small square pieces. Wash sliced banana in water 3 or 4 times. Splutter mustard seeds, add curry leaf to it and fry. Mix together cut banana, green chillies, grated coconut and chopped onion.  Add this mixture to the pan with mustard seeds with 1/4 cup of water  and cook it in low flame for 10 min. Occationaly saute it to avoid sticking on the bottom of pan. Once it get cooked stop flame and serve hot.

Netholi thenga aracha Curry

Netholi fish - 300gms

Coconut grated - 1cup

Green chilli- 4 nos

Turmeric powder - 1/4 teasppon

Chilli powder- 3/4 tea spoon

Corriandor powder- 1/4 teaspoon

Fenugreek powder (Uluva podi) - 1pinch

Shallots- 2 Nos

Tomato- 1

Kudampuli- 1 small piece

Curry leaf

       Netholi /  Chooda /  Kozhuva fish

Preperation

Grind together grated coconut, chilli powder, corriandor powder,turmeric powder and fenugreek powder and shallots in a grinder and keep it aside.

 In a pan mix together the grinded coconut along with  green chillies, chopped tomato,kudampuli  and curry leaf with  enough water for making the curry and boil it. When it boil completely, add cleaned fish to it and boil it for 10 min more on medium flame.

Heat oil in a pan, splutter mustard seed and fry together curry leaf , dried chilli and shallots  and add to the cooked fish curry.

The curry is ready to serve now.

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.

Chakkakkuru mezhukkuvaratty (Jackfruit seed fry)

Jack fruit seeds

Ingradients

Jack fruit seed- 20 Nos

(Skin removed and slit into 4 long pieces)

Shallots- 10 nos

Dried Red chilli- 3 nos

Turmeric powder- 1/2 teaspoon

Pepper powder- 1/2 teaspoon

Curry leaf

Preparation

Cook sliced jack fruit in seed in  a pan with 3/4th water, little turmeric powder and salt until it become oft and keep it aside. 

Heat oil in a pan and fry the red chillies alone in low flame. take care to avoid it from burning. Crush it and keep it aside.  Also crush shallots.

Heat little more oil, add curry leaf and crushed shallots and saute well until it turns brown. add crushed red chillies to it and saute. Then add cooked jack fruit seeds and saute it. Add pepper powder after that mix well and serve hot.