Meen podi is every Malayali’s ever favorite. Meen podi is usually made out of dry salted fish. It’s very challenging to find the best dried fish, for people those who live out of India. Here I tried to make meen podi with raw Salmon fillets and to bring it to complete perfection I seeked help of oven. It’s easy and tasty just like the original version made with dried fish.
Some tips – high temperature will burn the masalas and tastes bitter, stirring is important when placed in oven to dehydrate evenly. You can notice the color difference of mixture in both pan fry and first oven fry (image below). Adjust the spices according to your taste. While storing meen podi, it should be in room temperature and the jars must be dried without any moist (for longer shelf life). Refrigerate meen podi made out of raw fish and especially if it’s in bulk quantity.
Good to prepare and store early, for a group coming over. Hope you too, can satisfy your taste buds waiting for Meen Podi !!! Read more
Tasty, amazingly tasty. Read more
Shrimp is a very flavorful seafood. I like all the shrimp recipes, actually we both. Kaalan is my favorite comination with matta rice and shrimp roast. Try this naadan recipe of Shrimp roast, you will love this. Read more
Seafood is always good for health, go for white flesh fish which is low in calorie and oily fish which is high in omega-3-fatty acids. Seafood is good source of essential vitamins & minerals, so that they are important part of the diet. Eating crab has little risk in it, as they contain good amount of sodium (about 3oz contains 911 mg & recommended per day is 2300 mgs), even though the nutritional facts it provides is something more than that. Also, crab is not an usually prepared in most kitchen though no need to discuss more about risks.
Delicious crab masala curry recipe is here below… Read more
Kozhuva peera is the most favorite fish dish of ours. This will be the daily dish present on the table, when my dad comes for vacation, wherever he go & see this fish, on the spot he will buy it. Hats off to my mom, bcz it’s bit difficult to clean, as these are too small fishes. How difficult it might be, really worth the effort. Crunchy onions, fresh coconut & bites of that tender bone is mouth watering…… Read more
I can go with this one prawn & a hand full of rice, literally my hand won’t move to any other dishes when I have these fried prawns in my plate…. the aroma, strong flavors, crispy-crunchy texture are the tempting factors…. The other good thing is, it can be used/stored as a pickle & the fact is, these fried prawns never lasts for more than 2 days in my kitchen, I’ll be keep on binge eating while cooking something next to this. Read more
Getting a piece of fish fry for lunch is always a great thing. It goes well with dal fry, moru curry…..etc, all these are basically our favorite combinations. Fish is always good to prepare in curry form, so that’s why, fry is not that often in my kitchen. But it’s really hard to ignore the frying part when the fresh fish is in-hand. I am gonna share with you a typical Kerala style with some healthy tips…….. Read more
Briefing dinner with salad is bit difficult for we Keralites, because freshly cooked matta rice with fish curry or sambar is our staple food & that’s what make us satisfied, of course my choice is the same. But now we all started to prefer something healthy which is appealing too. Today I am going to share with you a healthy recipe – Quinoa salad with Juicy fish, which will be dedicated specially to my sister chinnu on her special day – Happy Birthday with Happy Dinner Chinnu..!! Read more
When I think about fish curry, there are lot of things that comes in my mind. First of all my mom, she prepares fish curry in a complete traditional way and alternatively in non traditional way too, it’s me the reason that forces her to do so. I am not so fond of coconut milk fish curry, because when we pour the curry on top of rice, it simply ooze down to the plate, left will be thin layer of curry and fish. I like the thick layer of curry over the rice which is very tempting and, you guys may got what I need in the fish curry.
Exactly, grind-ed coconut! I know, I know, it might be most of yours unwanted choice. Secrete details will be in my recipe, OK?
The other thing about traditional way of cooking is, cooking in wide mannchatti (clay pot) on Aduppu. Manchatti contributes a special taste to the curry and while cooking on Aduppu the smoky atmosphere, altogether the curry smells divine. As the cooking process is slow in Aduppu, it helps to blend the flavors from all ingredients and the fish too tastes awesome.
Here I have no Aduppu, obviously nobody have, but I bought the mannchatti from India, I always cook fish curry in it.
Today here I am gonna tell you veg and non veg combination. This is my own recipe, I don’t know whether anybody else shared or tried it before. We all loved it very much, it came out perfect. I always have both the fish and green peas in stock, if you too have these in stock then it’s quick and easy to prepare for your unexpected guest. They too feel like you have fed them something special. Ayden was trying to pick those green balls in red gravy with his cute little fingers….. Read more