Masala Fried Fish- Kerala Easter recipes

Masala Fried Fish is made by marinating fish in an onion-green chilly paste, then frying it in oil. Onions are potatoes are fried in oil along with the left-over marinade and then served with the fish. The onion-green chilly paste imparts a nice flavor to the fish. It is better to marinate the fish for a few hours so that all flavors are absorbed by the fish. You can serve this dish when you have guests. The fried onions and potatoes definitely make this dish savory

Ingredients

1.Fish (cut into medium sized pieces) – 8 to 10 pieces (I used Tilapia)

2.Sliced Red Onions – 1 large

3.Potato (sliced into thin discs) – 1 small

4.Lemon Juice – 1 tbsp

For Marinade

1.Kashmiri Chilly Powder – 1 tsp

2.Turmeric Powder – 1/2 tsp

3.Fish Masala Powder – 1 tbsp (optional – I used Eastern Fish Masala)

4.Ginger Garlic Paste – 1 tbsp

5.Black Pepper Powder – 1 tsp

6.Fenugreek Powder (Uluva Podi) – 1/4 tsp

7.Lemon Juice – 1 tbsp

8.Salt – to taste

For Grinding

1.Diced Onions – 1 small

2.Green Chillies – 4 (Please alter according to your taste buds)

Preparation Method

1.Clean the fish thoroughly and soak it in water along with 1 tbsp lemon juice for a few minutes.

2.Drain and cut it into medium sized pieces suitable for frying.

3.Grind the onions and green chillies into a smooth and thick paste adding very little water.

4.Prepare a marinade using this onion-green chilly paste and all the other ingredients mentioned above.

5.Apply the marinade on the fish thoroughly. Refrigerate the marinated fish for around 2 hours. The longer you marinate the better it tastes.

6.Heat oil in a non stick frying pan for shallow frying. Place the fish carefully in the pan so that oil doesn’t splutter. Reserve the marinade.

7.Shallow fry the pieces on medium heat, turning sides occasionally.

8.Make sure to fry the fishes on medium heat so that the masala doesn’t get burnt. Drain the fish onto paper towels.

9.Add the onions and potatoes to the same oil and saute until soft.

10.Add the leftover marinade and continue sauteing until the onions are brown and the potatoes have been cooked. It will take around 20 minutes for the onions to brown.

11.Transfer the onion-potato masala to a serving bowl and place the fried fish on this masala.

12.Serve this Masala Fried Fish as a starter or as a side with Rice.

Fried Masala Shrimps - Kerala Easter Recipes

Ingredients

1.Shrimps (Peeled and deveined) – 20 Nos.

2.Lemon Juice – 2 tbsp

3.Oil – 1 tsp

For Marinade

1.Chilly Powder – 1 tsp

2.Turmeric Powder – 1/2 tsp

3.Fenugreek Powder (Uluva Podi) – A pinch

4.Black pepper Powder – 1/4 tsp

5.Fish Masala Powder – 1 tsp (optional)

6.Ginger Garlic Paste – 1 tbsp

7.Lemon Juice – 2 tbsp

8.Salt – to taste

Preparation Method

1.Clean and wash the shrimps thoroughly. Add 2 tbsp of lemon juice to the shrimps and soak it in water for 5-10 minutes. This will help in eliminating any unwanted odour from the shrimps. Drain the water and keep the shrimps aside.

2.Prepare a marinade using the above ingredients and apply it on the shrimp. Keep it in the refrigerator for half an hour.

3.Heat a non stick Tava (Griddle) or Frying Pan and spread a few drops of oil on the surface (Alternatively, you can use cooking spray).

4.Place the marinated shrimps on the hot pan and cook covered on medium heat for 3-5 minutes.

5.Flip the shrimps and fry for another 3-4 minutes till they begin to brown.

6.Be careful not to burn the shrimps as the taste will change drastically.

7.Remove from pan and serve immediately along with a wedge of lemon.

Spicy Beef Tomato Curry - Kerala Easter Recipes

Ingredients

1.Cubed Beef – 2 lbs or 1 kg approx

2.Diced Onions – 1 big

3.Ginger Garlic Paste – 1 tbsp

4.Coriander Powder – 1 tbsp

5.Red Chilly Powder – 1 tsp

6.Meat Masala Powder – 1 tbsp

7.Home Made Garam Masala Powder – 2 tsp

8.Crushed Tomatoes – 1 can (approx 1 cup)

9.Oil – 2 tbsp

10.Mustard Seeds – 1/2 tsp

11.Salt – to taste

12.Water – as needed

Home Made Garam Masala Powder

You can dry roast and grind the following ingredients to make Fresh Garam Masala Powder.

1.Cloves (Gramboo) – 10

2.Cardamom (Elakka) – 4

3.Cinnamon stick (Patta/Karukapatta) – 2 pieces of 1” inch length each

4.Star Anise (Thakkolam/Nakshathra Poo) – 1

5.Fennel seeds (Perinjeerakam) – 1 tbsp

For Marinating the Beef

1.Home Made Garam Masala Powder – 2 tsp

2.Meat Masala Powder – 2 tbsp

3.Red Chilly Powder – 1 tbsp

4.Coriander Powder – 1 tbsp

5.Turmeric Powder – 1 tsp

6.Pepper Powder – 1 tsp

7.Minced Garlic – 5 or 6 cloves

8.Minced Ginger – 2 tbsp

9.Slit Green Chillies – 4

10.Curry Leaves – A sprig

11.Salt – to taste

Preparation Method

1.Wash the beef thoroughly and allow the water to drain.

2.Marinate the beef with all the above ingredients and keep it aside for 30 minutes to 1 hour.

3.Pressure cook the beef with 1/2 cup water. The cooking time varies depending on the beef used. For stew beef, I pressure cook it on medium heat for 2 whistles. The beef which we get in Kerala has a longer cooking time. So pressure cook accordingly. If you don’t have a pressure cooker, you can cover and cook the beef in any big pan for around 45 minutes to 1 hour until tender.

4.Meanwhile heat oil in a non stick pan and splutter mustard seeds. Add onions and saute until the onions become translucent.

5.Add ginger garlic paste and saute for a few more minutes until the raw smell disappears.

6.Reduce heat and add red chilly powder, meat masala powder, garam masala powder and coriander powder. Saute for 2 minutes.

7.Add the crushed tomatoes along with 1 cup water and salt to taste. Cover and cook for around 10 minutes until the tomatoes are cooked thoroughly.

8.Open the pressure cooker and transfer the cooked meat along with its gravy to the above pan. Mix everything well.

9.Cover and cook on medium heat for 5-7 minutes so that the masala gets coated on the meat. Add salt if needed.

10.Serve this Beef Curry with Rotis or Appam.

Chilly Chicken Recipe for Easter

Ingredients

Chicken 1 lb (250gm)

Egg 1

Chilly powder 1 tspn

Paprika 1 tspn

Vineger 1 tbsn

Soy Sauce 2 tbsn

Salt as per taste

Onion 1

Green chilly 2

Cooking oil, for deep frying.

Preparation

1. Mix chicken with vinegar, 1 tbsn soy sauce, chilly powder,paprika, salt, and beaten egg. Keep aside for 2 hours.

2. Slice onion and green chilly thin.

3. Heat oil in a pan and deep fry chicken pieces. (Keep aside the remaining marinade). Remove from oil keep aside.

4. Remove oil from pan leaving about 1 tbsn. Add onion and green chillies and sauté till onion is translucent. Add the remaining marinade and cook till thickened. Add chicken pieces and remaining soy sauce and little salt. Heat through. Serve hot

Special Chicken Soup Recipe for Easter

Ingredients

Chicken Thigh (with bone) 1

Salt as per taste

Butter 1 tspn

Garlic chopped 1 tbsn

All purpose flour 2 tbsn

Dried rosemary 1 tspn

Water 4 cups

Pepper As per taste

Vineger 1/4 cup

Chopped green chilly 2 tbsn

Preparation

1. Cook Chicken with water and little salt.Let it cool and then remove the bone and shread the meat.

2. Heat butter and fry garlic till browned and add flour and rosemary and fry for 2-3 minutes.

3. Add Chicken along with the water and bring to a boil. Reduce heat and cook for 2-3 mintes.

4. Add salt and pepper and adjust taste.

5. Serve with vineger and green chillies

Kerala Style Chicken Roast - Easter Special Recipe

Ingredients

Chicken ½ lb

Onion 2 medium

Ginger-Garlic paste 2 tspn

Garam masala 1 tspn

Chilly powder 2 tbsn

Salt as per taste

Turmeric powder ¼ tspn

Vegetable oil 3 tbsn

Chopped cilantro 2 tbsn

Preparation

1. Slice onion thin

2. Wash chicken and pat dry. Cut into thin strips of 1 inch length.

3. Heat oil in a pan and add onion and ginger garlic paste. Fry till onion is golden brown.

4. Add spices and chicken and keep frying till chicken is done and browned.

5. Serve hot rolled up in a roti or with rice.

Easter Special Carrot-Prawns Soup Recipe

Ingredients

Carrot 5

King prawns 6

Ginger 2 inch piece

Garlic 6 cloves

Onion 1

Fresh Ornage Juice 1/2 cup

Bay leaf 1

Butter 1 tbsn

Turmeric powder A pinch

Salt and pepper As per taste

Cream of coconut(unsweetened) 3 tbsn

Mint leaves 3

Preparation

1.Cut Carrot into 1 inch long rounds. Chop ginger, garlic and onion.

2. Heat butter in a pan and saute ginger, garlic, onion and Prawns for a while. Add carrots, bay leaf and 4 cups of water and bring to boil. Reduce heat and cook on law flame till carrot and prawns are done well.

3.Remove the Prawns and bay leaf and puree the soup batch by batch and return to pan. Add fresh Ornage juice and heat through.Adjust taste with salt and pepper and serve in 3 bowls.Put 2 prawns in each bowl and top with a tbsn of cream of coconut and a mint leaf.

Special Easter Butter Chicken Recipe

Ingredients

Chicken 1 lb

Tomato puree ½ cup

Cashew 10

Milk ¼ cup

Garam masala 1 tbsn

Chilly powder ½ tspn

Onion 1

Ginger-garlic paste 2 tbsn

Butter 2 tbsn

Salt as per taste

Turmeric ¼ tspn

Chopped coriander 2 tbsn

Preparation

1. Soak cashew in milk for 30 minutes. Grind cashew adding enough milk to get a fine paste.

2. Chop onion. Wash and pat dry chicken. Cut into bite sized pieces.

3. Heat 1tbsn butter in a pan, add onion and ginger-garlic paste and fry till onion is golden brown.

4. Add chicken and fry for while. Add tomato puree, Chilli powder, salt, turmeric, and masala, and cook for while.

5. Add cashew paste along with milk.

6. Cook covered till gravy is thickened and chicken is done.

7. Top with remaining butter and remove from flame.

8. Garnish with chopped coriander leaves. Serve hot with Roti or Nan