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.

Easter in Kerala

Easter is the central feast in the Christian liturgical year. According to the Canonical gospels, Jesus rose from the dead on the third day after his crucifixion. Christians typically celebrate this resurrection on Easter Day or Easter Sunday (also Resurrection Day or Resurrection Sunday), two days after Good Friday and three days after Maundy Thursday. The chronology of his death and resurrection is variously interpreted to be between AD 26 and 36, traditionally

The content of Easter was gradually analyzed into historical events and each began to be celebrated on a different day. As a result, Easter grew into a Holy Week and came to have a preparatory season to precede and a festive season to follow. Thus we have four distinct periods in connection with the observance of Easter –

1. Lent, the forty preparatory penitential days.

2. Holy Week including the Thursday, Friday, Saturday and Sunday.

3. The Octave of Easter (classical time for Baptism) and

4. The paschal season or Easter time extending over forty more days.

On Holy Thursday the Lord's supper is held in the evening. The washing of feet is a remarkable trait, emphasizing the love for one another. At home there will be the rite of the paschal bread. After supper, the 'cross cake' is brought out and cut into pieces. A piece is broken, dipped into sauce and handed over to each member of the family in due order. Good Friday is a day of grief when churches are empty and dark. Services are held in the afternoon. In most churches one finds a bitter drink prepared from leaves, vinegar, etc for everyone to taste after the service. Holy Saturday is a day of mourning and wailing. A total silence reigns the church from morning to dusk. But by ten at night the church is full to observe the Easter Vigil. In the gloom which envelops the church, new fire is struck from flint and blessed. A big candle is then consecrated and from it is lighted many candled indicating the resurrection. Bells peal, music fills the air and light floods the hall. Hallelujah is the joyous word of Easter wish. Easter Sunday is a quiet day and the celebrations rather spiritual and inward rather than social and showy. There will be grand dinner at homes and visit of relatives

Vishu Recipe –Payaru Olan (Steamed Vegetables & Whole Pulse)

Ingredients

To Pressure Cook

1 kg white Bopla

4 tbsp Chowli seeds

3 green chillies

Salt to taste

For seasoning

3 tbsp. coconut oil

½ Coconut

Making

Peel and cut white bopla.and add chowli seeds .wash vegetables and pressure cook along with salt and chillies till done .Extract coconut milk and add along with coconut oil and bring to a boil.Serve hot .

Vishu Recipe –Thengai Paal Olan (Steamed Vegetables in Coconut Milk)

Ingredients

To Pressure Cook

1 kg white Bopla

½ kg green pumpkin

50 gms. Chowli beans ( optional)

3 green chillies

Salt to taste

For seasoning

½ Coconut

3 tbsp. coconut oil

Making

Peel and cut white bopla and green pumpkin to big pieces .(4 cm * 4cm pieces, but tin). Cut chowlito 4cm pieces.wash vegetables and pressure cook along with salt and chillies till done .Extract coconut milk and add along with coconut oil and bring to a boil.Serve hot .

Vishu Recipe –Olan (Steamed white pumpkin)

Ingredients

To Pressure Cook

1 kg white Bopla

½ kg green pumpkin

50 gms. Chowli beans ( optional)

3 green chillies

Salt to taste

For seasoning

3 tbsp. coconut oil

Making

Peel and cut white bopla and green pumpkin to big pieces .(4 cm * 4cm pieces, but tin). Cut chowlito 4cm pieces.wash vegetables and pressure cook along with salt and chillies till done .Add coconut oil and bring to a boil.Serve hot .

Vishu Recipes -Keerai chundal (Dry Leafy Vegetable Curry)

Ingredients

3 bundles chowli leaves

½ tsp. turmeric powder

1 ½ tbsp. curry powder

Salt to taste

For seasoning

1 tsp. mustard seeds

2 tsp. black gram dal

2 red chilies (broken)

2 tbsp. oil

Making

Clean, cut and wash chowli leaves. Heat oil and add mustard seeds, black gram dal and red chilies. When brown, add chowli leaves, salt and turmeric powder. Cook on a low fire till done .Add curry powder and cook for a few minutes. Serve hot.

Vishu Recipe -Mendhiya Keerai Chundal (Dry Fenugreek Leaf Curry)

Ingredients

3 bundles methi leaves

2 potatoes

½ tsp. turmeric powder

1 tbsp. curry powder

Juice of 1 lemon

Salt to taste

For seasoning

1 tsp. mustard seeds

2 tsp. black gram dal

2 red chilies (broken)

3 tbsp. oil

Making

Clean, cut and wash methi leaves. Peel and chop potatoes as for finger chips. Proceed as for keerai chundal, in following recipe .Add lemon juice before serving.