Friday, June 27, 2008

Let's start with Fish

We happened to buy fish in the morning on one of the days I was at home with my parents, and after it was prepared (actually, after the first serving was over), it struck me that I should start this blog and took pictures of the two dishes prepared.

The first picture shows the Nathal (Anchovies) Kurumulakittathu or fish curry made with pepper as the main ingredient. Things you need:

Fish-Nathal (Anchovies) -1/2 kg serves 4
Pepper - freshly ground - 2 tsp OR to taste
Ginger - peeled and finely chopped - 1 tsp
Garlic - peeled and finely chopped - 1/2 tsp (about 2 garlic cloves)
Salt - to taste Oil - 1 tsp
Curry leaves - 1 strand
Turmeric and Red Chilly powder - 1/2 tsp each

  • Add a cup of water to the fish in the earthen bowl(preferable, but if you do not have one, you may use normall cooking pan) along with ginger, garlic, salt, turmeric, red chilly powder, and bring to boil on medium flame
  • Lower the flame and ensure that the fish is cooked
  • Add pepper, Curry leaves, and oil

Serve with rice, chapathi, puttu or dosa

The second picture below, shows Pomphret Fry. Things you need:

Fish - Pomphret - medium sized - 1/2 kg serves 4
Turmeric, Chilly powder
Salt - to taste
Oil - 3-4 tbsp


  • Mix turmeric, chilly powder and salt into a thick paste with water
  • Rub the paste onto the sliced fish pieces
  • Heat oil in a frying pan and add the sliced fish
  • Ensure that both sides of the fish pieces are fried well

Serve with rice, chapathi as a side dish, or as it is.

My mom, and therefore I, do not use readymade ginger-garlic paste available in the market. We prepare ginger garlic paste afresh. Wherever ginger and garlic are mentioned in the recipe, you may use the ginger garlic paste according to taste. Feel free to improvise and add curry leaves or garnish with coriander leaves depending on the dish.

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