From Roots to Powder: Crafting Homemade Turmeric Gold

Aromatic Alchemy: The Magic of DIY Turmeric Powder in Your Oven

    Turmeric! That golden touch of a turmeric that turns every dish it touches into a vibrant masterpiece. But before we dive into the sunny world of making your own turmeric powder, let’s pause and soak in the essence of summer in India, a season that paints my memories with the most delightful culinary traditions.

INDIAN CHAI MASALA POWDER

    When we talk about Chai or in Indian terms - a Tea. It's just brewed tea decoction mixed along with Milk and sweetened with Sugar(?).  But in elaborate terms it can be named as Masal Chai.  Masal Chai is nothing but spicing up a simple Chai or Chaya(that's what we call Tea) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above & a few other Indian Spices like Fennel, Peppercorns, Nutmeg etc.,  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.

    Fresh Spice powders gives out an aroma worth the time.  But every time you pound fresh spices and then add them while brewing a tea is mostly a bit of time taking.  So as normal as any Indian kitchen, we all do have a blend of spices for Masal Chai, readily available when you are in a mood for an aromatic Masal Chai.

INDIAN CHAI MASALA POWDER

    Homemade Chai Masala or Tea Masala is an aromatic blend of whole spices which makes Indian tea flavourful. Add this to your Masala Chai to make the perfect fragrant tea.  I usually make a small batch at a time and store it in an airtight container.  It is a quick fix and quick mix recipe, and what goes inside a Chai Masal Powder depends on personal preferences. More or less of an ingredient of your choice.  

    This Chai Masala Powder recipe has most of the spices normally used for preparing a perfect Indian style Kadak Masal Chai (Strong Spicy Tea).  So what makes an Indian Chai Masala Powder?

Fresh and new spices, and then store the ground Chai Masala Powder in an airtight container.

INDIAN CHAI MASALA POWDER

• Cloves : Cloves have antioxidants and anti-inflammatory  properties. It adds a slight spicy note with a deep earthy flavour to the Tea.
• Green Cardamom : Cardamom has antioxidants and cancer fighting compounds. It adds a mild sweetness with a wonderful aroma to the Tea.  Cardamom, as it is, does a wholesome justice for a Masal Chai.
  
• Black Peppercorns : Black peppers have anti-inflammatory properties. I usually do not add Peppercorns to Chai Masala, but if you prefer a spicy kick in your Tea, then peppercorns are a must add.
  
• Cinnamon : Cinnamon is an amazing spice with powerful medicinal properties. It gives a mild not of sweetness and a wonderful aroma to the Tea Mix.
  
• Dried Ginger Powder : Fresh Ginger is widely preferred while making a Masal chai.  But for a Spice Mix, dry ginger powder works best.  Ginger helps reduce inflammation and improves digestion and immunity.
• Rose Petals : It is an optional ingredient, but if you love a subtle aroma of rose in your tea, then add a few dried petals. Rose petals make the Tea fragrant, and it's certain to sooth your senses.
  

    Can add a few other spices like Fennel, Nutmeg etc., along with the above spices or just make it with the spices of your choice. Can make this Indian Masal Chai a bit more intricate by finishing it off, by serving it with a few mint leaves.  All the ingredients which goes into this spice powder mix are sure to appease your senses, tantalize your buds and also aids you with therapeutic properties.

INDIAN CHAI MASALA POWDER

For more BEVERAGES, Click here...

 HOW TO MAKE INDIAN CHAI MASALA POWDER/ SPICE POWDER FOR INDIAN MASAL TEA

INDIAN CHAI MASALA POWDER

INGREDIENTS:

Indian Chai Masala Powder:

Cinnamon(1") - 6 Sticks
Black Peppercorns - 1 Teaspoon (Optional)
Green Cardamom - 1 Tablespoon
Cloves - 1 Tablespoon
Dry Ginger(1" Piece) - 2 Nos.
Dried Rose Petals - 1 Tablespoon (Optional) 

INDIAN CHAI MASALA POWDER

NOTES:

• The traditional recipe calls for Cardamom & Ginger or dry ginger as main ingredients.
• Add the rest of the ingredients to suit your preference.
• Apart from the spices mentioned above, can add spices like Fennel Seeds, Nutmeg etc., 
  
• Can grind it into a fine/coarse powder. You can even sift the ground powder & store it, if you prefer.
• I usually make this Indian Chai Masla Powder in small batches.  This way it retains most of its flavours and aroma.
• Add any preferred sweetener. Can serve this Masal Chai without any sweeteners too.
• Tastes and serves best with its curative properties when served HOT.

INDIAN MASAL CHAI - SPICED TEA

    I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning.    Searching through my thoughts & while unravelling through my memories, I have drank cups & cups of tea many times during my childhood days. Spicing up a simple Chai(in Hindi) or Chaya(that's what we call Tea in Malayalam) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above a few other Indian Spices like Fennel and Peppercorns.  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.

    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.  I quit drinking tea when I got pregnant with my son.  The only food I have avoided since those old days of morning sickness.  A sense of repulse which overtook my senses and regret that I am not able to get even with it until today.  But, it is only with Milk Teas and not the Black ones, but it makes me hyperactive drinking a Black Tea, Chinese Tea, Green Tea.  It is almost 25 years since I lost my friendship with Tea or the so-called Chai/Chaya, and it is not ready to get in terms with me whatsoever.

    But, I do make intricately spiced Tea at home, sometimes for my husband and mostly for my daughter.  My daughter quit Coffee for a long list of good reasons, as she was overwhelmingly getting addicted to it with her late night and a few hours of sleep study cycle for the past 3 years. So, whenever she is in the mood for a packet of Indian Parle-G or Malaysian Tiger Biscuits, there I make Tea, especially Masal Chai. 

    I am not sure how my Tea tastes, but I always have got comments (since my school days) that my Tea tastes good, and I am still not sure how.  I work with an eye-balling technique while making tea.  No tasting and no smelling, but still I try to get it perfect every time I make it. That's what the guinea pigs (My Tea Tasters) say...

So here goes a recipe for a wonderful cup of Indian Masal Chai...

INDIAN MASAL CHAI - SPICED TEA

So what makes a good Indian style Masal Chai or Spiced Milk Tea?

Milk:

Milk, Obviously...

In India, as a norm, every Chai wallahs and households use fresh cow milk or the ones available in packets which has become the style of selling pasteurized fresh Cow Milk in India.  Use whole milk or low fat milk to suit your preference.  Even Milk Powders diluted in water can be used instead of fresh milk.  Sweetened Creamers or Dairy/non-dairy whiteners (as in Malaysian grocery terms) are milk substitutes used here locally for making Tea, colloquially called Teh and the creamers are one best option for creamy when it comes to Malaysian favourite Teh Tarik(pulled Tea).

Tea:

Then of course you need a good quality Tea leaves - Black Tea.  Preferably Brooke Bond Three Roses Tea, an Indian Brand, which we have known through our growing age. Such products & brands live through our life in terms of taste, memory and nostalgia. Feel free to use your preferred Tea Leaves or Tea Dust. I use Yellow Lipton Tea which is commonly available in Malaysian Market and shop online for Three Roses Tea.

Spices:

    Chai Wallahs or the Tea vendors have their own blend of Spices for a Masal Chai, and it varies with Chai wallahs, as specifically to each Kitchen.  You can simply add a few pods of Cardamom and still it is called Masal Chai.  Or go with your whims and fancies to make it intricate, aromatic and absolutely delectable with your preferred spices & herbs. I usually make a Masal Mix for this Chai which is a blend of a few Spices like Cardamom, Dry Ginger, Cinnamon Clove and Dry Rose Petals.  Can also add spices like Peppercorns and Fennel.  The amount of each spice also goes with your liking.  

    Then instead of Dry-Ginger can use fresh Ginger along with a few other spices.  Or simply make Adrak ka Chai or Inji Tea, just with an extra bit of ginger in the tea.  Sometimes I even add a few dried rose petals or Mint Leaves while making Masal Chai. 

In my opinion, it is always improvising and fine-tuning. Without me tasting...

Sweetener:

    How to sweeten the Chai - a simple add-on of Sugar is what is needed to sweeten the Tea.  Use your preferred sweetener of choice.  

Tips to make the perfect Masala Chai:

INDIAN MASAL CHAI - SPICED TEA

Water Milk Ratio:

    How you prefer the Chai is what fixes this ratio, a personal preference.  I make Chai mostly with a Ratio of 3/4 Cup of Milk & 1/4 Cup of Water.  If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.  

When to Add Spices:

    Make sure that the water is simmering before you add Tea Leaves & Chai Masala/Spices.

    Dry Ginger or Fresh Ginger - I prefer dry Ginger in Masal Chai which gives an intricate note, but fresh ginger is the most preferred version according to Indian taste buds.  Add ginger along with the Chai Masala/Spices to the simmering water.  Make sure to add it before adding milk, otherwise the milk may curdle.

When to Add the Tea Leaves:

    When the spice mix bubbles up, then add the Tea Leaves.  Do not boil the tea leaves/Tea dust for a long time, which can make the Tea bitter.  Give a gentle swirl occasionally while boiling the tea leaves. 

    Finally, add Milk & Sugar, mix well, pull it up to make a froth.  Pour in and serve Garma Garam Hot Tea - the humble Indian Masal Chai.

    Enjoy Masala Chai by dipping a biscuit or a piece of Rusk. Parle-G, Milk Bikis, Marie Biscuits and Milk Rusk are my personal suggestions - which goes a nostalgic way. Or simply pair it up with Tea time snacks like Vadai, Vazhakka Bhajji,Undam Pori, Pazham Pori, Sugiyan, Onion Pakoda, Cutlets, Egg Puff, Vegetable Puff etc., & etc., goes well with Snacks like Murukku, South Indian Mixture, Namkeens etc.,

For more TEA TIME SNACKS, Click here...

Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   

Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes

For more BEVERAGES, Click here... 

HOW TO MAKE INDIAN MASAL CHAI - SPICED TEA

INDIAN MASAL CHAI - SPICED TEA

INGREDIENTS:

For Masal Chai:

Spices if not using Chai Masala:

• Boil water in a pot on Medium-high flame.
• When water starts to simmer, add crushed spices or Chai Masala Powder along with slightly crushed fresh ginger.
• Reduce the heat to low and bring the water to boil.
• Then, add Tea leaves and boil this for a minute. 
• Give a gentle swirl occasionally, so that the tea leaves and spices gets well infused into the decoction.
• Can add Sugar at this stage or can add it while serving.
• Pour in the Milk and stir well.
• Bring the Tea to a Boil. Now, switch off the flame.
• Strain the tea into another pot, gently pull it up to and fro into another cup so that it froths.
• Pour it out into the serving Tea Cup and enjoy Garma Garam (Hot) Chai with your choice of biscuits or toasts or with snacks and savouries.
• Masala Chai serves best as a morning tea or along with breakfast too.
  

INDIAN MASAL CHAI - SPICED TEA

BENGALI CHICKEN KOSHA

    Sometime last year, my son send me a recipe and asked me to make it.  When I looked into the recipe, I was damn sure why he even asked me to make it.  The Chicken Curry had Potatoes in it.  Chicken/Mutton/Beef with Potatoes are liked head down by my hubby & kids.  So went along to make a new recipe - a Bengali Style Chicken Curry, the popular Chicken Kosha. 

    Chicken Kosha is a traditional Bengali way of cooking chicken. It is rated as high on spice level in local terms.  Pondering through the recipe and its history & origin, The word Kosha in Bengali means dry or with a little gravy but mostly quite dry in consistency. It’s a popular dish from a Bengali Kitchen & every Bengali family has their own version of cooking Kosha - may be Chicken/Mutton.  This recipe is the one my son send me and the way I cooked Chicken Kosha.  

    And experts suggests cooking this recipe in an Iron Wok, which brings out the dark colour unique to the authentic Kosha recipes.  But I personally would recommend removing the dish from the wok, once cooked.  Otherwise, the acidity in the Curry can react with the Iron wok giving a metallic taste to the dish, and also it can make the dish go very dark.  I learnt this during my initial days of cooking.  Traditional Kosha recipes and particularly Bengali style of cooking mostly use Mustard Oil.  You can get easy with your preferred Vegetable Oil while cooking this recipe, but Mustard oil gives the authentic flavour to Chicken Kosha.

For more BENGALI RECIPES, Click here...

For more RECIPES WITH CHICKEN, Click here...

HOW TO MAKE CHICKEN KOSHA - BENGALI STYLE SPICY CHICKEN CURRY

BENGALI CHICKEN KOSHA

INGREDIENTS:

To Marinate the Chicken:

For Chicken Kosha:

METHOD:

To Marinate the Chicken:

• Clean, Wash & cut the chicken into medium-sized pieces.  Wash them thoroughly and allow it to drain through a colander.
• Heat oil in a pan and sauté 2 finely sliced Onions along with  a dash of Salt on a medium-low flame.
• Slightly crush the Garlic Pods and add it along with the Onions and fry them on a medium-low flame until Onions turn into rich brown colour.
• Adding salt while sautéing the Onions helps in speeding up the browning process.
• Care should be taken not to burn the onions, which can make the dish bitter.
  
• Once, the Onions turn into golden brown, remove it from the pan and allow it to cool down.
• Now, marinate the Chicken Pieces with a dash of Salt, Kashmiri Chilli Powder, Garam Masala Powder, fried Onions & Garlic and Lemon Juice.
• Mix well until well combined and keep it aside for about an hour or overnight.

BENGALI CHICKEN KOSHA

 For Chicken Kosha:

• Peel, wash and cut Potatoes into large Cubes.
• Leave the Cubed Potatoes in salted water until use.  Drain off any excess water before adding it into the hot oil.  
  
• Heat 1/4 Cup of Oil in a wok and deep-fry the Potatoes(a small batch at a time).
• Fry the Potato Cubes until golden brown and keep them aside.
• In the remaining Oil, add Bay Leaves, Green Cardamoms & Dry Red Chillies(snapped into 2 or 3 pieces). 
• Fry the spices on a very low flame until fragrant.
• Add finely sliced Onions and sauté it on a medium-low flame until it turns into golden brown.
• Now, add Ginger Garlic Paste and fry this on a low flame until the raw flavour goes.
• Then add, Turmeric Powder, Red Chilli Powder, Coriander Powder & Cumin Powder and give a quick stir.  Fry this on a low flame for a few minutes.
• Then add finely chopped Tomato and cook this on a low flame until the tomato turns soft & cooked.
• Sprinkle some water if needed at this stage & Cook this Masala on a low flame for a few minutes until oil separates from the mix. 
• Now add the marinated Chicken Pieces to the Kosha Masala along with Green Chillies slit into two.
• Add about 1/2 cup of hot water to the above and mix well.
  
• Cover & cook on a low flame until the Chicken pieces turn soft and cooked, stirring occasionally.
• Once the chicken is cooked, add the fried Potatoes,  sprinkle some Pepper Powder and cook this on a low flame for a few minutes until the potatoes are well coated with the Kosha Masala.
• Adjust the amount of Salt at this stage, add Sugar and leave the Chicken Kosha on a low flame until it reaches the desired consistency.
• Chicken Kosha is a slightly dry gravy like Curry.  Adjust to your preference.
• Once the Chicken is well done, switch off the flame and keep it covered for a few more minutes on the stove top.
• Serve Chicken Kosha hot, with Roti, Naan, Paratha, Chapati, Kulcha, Batura, Puri, Luchi, Parotta.
• Goes well with White Rice or or with steamed Basmati Rice. It can also be served along with with Rice Dishes, Biriyanis & Pulaos, Kichadi etc.,
  

BENGALI CHICKEN KOSHA

NOTES:

• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• While frying the onion slices for marinating, care should be taken not to burn them, which will totally spoil the taste of this dish.
  
• The true flavour of Chicken Kosha comes from the intense flavours of spices & mustard oil.
• Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.

PANEER PARATHA

    Being a South Indian, Rice is predominant in my Kitchen, but when I was just pondering through my cooking habits, I find that I have been balancing equally with both Roti and Rice.  At least 2-3 days in a week, I cook Chapati or Paratha for Lunch & Dinner.  Though Chapati takes over my menu very frequently, Parathas pop-up into my Menu as frequently as it is.  The reason is our love for Stuffed Parathas.  My daughter loves Stuffed Parathas and her most favourite is this Paneer Paratha.

    I had taken the picture a few days back, but couldn't find time to write the recipe for Paneer Paratha. Two weeks back I fell sick due to the side effects of some medicines I was prescribed with and to top up the scenario I got infected with Chicken Pox.  I had a tough time tackling both the issues.  Meanwhile, my daughter took over the kitchen and was cooking in a spree, treating me like a mother. Catering juices, tender coconut, porridge etc., & etc., on time with all great dedication and care. Alongside she was cooking all goodies like Parathas, Dhals, Kola Urundai, Appam, Stew, Chicken Curries and what not. She even went a step ahead and cooked Kerala Red Rice and my husband was all amazed by the way she catered food on time with all good precision and perfection.  I was happy that for a first timer she was doing a great job, and finally she was using the recipes from my Blog(I am at all glee).

    One day she came up asking me whether I have posted the recipe for Paneer Paratha & I said not yet.  She was planning to make Paneer Paratha from scratch.  She made Paneer and for dinner she had cooked Paneer Paratha.  Though I couldn't eat it, just for the sake, I tasted a bit and the aroma was so good that it was wafting around.  So, as soon as I am on the recovery process, I planned to write the recipe for Paneer Paratha here.   So, now I know, the sole intention of starting this blog is accomplished in my terms.  I started it to keep up a journal of all my recipes in a blog so that my kids or anybody interested can use the recipes when in need.

PANEER PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes, with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Green Peas Paratha etc., & etc.,

      Paneer Paratha is one of the most famous Indian Bread stuffed with Paneer.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Paneer Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Paneer Parathas with a blob of Butter along with a cup of Curd(Yogurt), Pickle or Raitha.

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

For more PARATHA RECIPES, Click here...

HOW TO MAKE PANEER PARATHA - INDIAN COTTAGE CHEESE STUFFED PARATHA

PANEER PARATHA

INGREDIENTS:

For The Dough:

For the Stuffing:

For a detailed Recipe on HOW TO MAKE PANEER, Click here...

To Cook:

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• I have used fresh homemade Paneer in this recipe.
  
• Grate the Paneer
  
• Mix the grated paneer with finely chopped Onions, green chillies, coriander leaves and other spice powders me mentioned under "For stuffing".
• Mix all the ingredients well until the spice powders are well combined with the Paneer.
  
• Divide the Paneer Stuffing into 12-15 medium-sized balls and keep them aside.

PANEER PARATHA

For Paneer Paratha:

• Roll the dough balls into thin circles.
• Place a little Paneer Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Paneer Stuffing into a Circle.
• Alternatively, can roll out two chapatis from the dough and then spread the stuffing in the middle.
• Then gently press the edges and roll it out.
  
• Heat a griddle(Tawa) and cook each Paneer Paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Paneer Parathas with a bowl of Curd(yogurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible, but both the ingredients are optional.
• Grate the Paneer for the stuffing. Crumbling it with your hands may yield you with bigger pieces of paneer in the stuffing, which may break/tear the Parathas when you roll it out.
  
• I have used fresh homemade Paneer in this recipe, you can use store bought ones too.
  
• Cook Paneer Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Paneer Parathas. But it gives a wonderful aroma to the Parathas
  
• Can also smear a blob of butter over hot Paneer Parathas before serving.
  

Banana Leaf wrapped Kizhi Parotta

Kizhi Parotta: A Flavourful Fusion of Parotta and Curry Wrapped in Banana Leaf

Introduction to Kizhi Parotta

    Kizhi Parotta is a delectable South Indian dish where layers of flaky Parottas are combined with rich curry, all wrapped in a banana leaf for a unique cooking method. This traditional recipe not only enhances the flavours but also infuses the dish with a delightful aroma from the banana leaf. In this post, let me guide you through making this mouth-watering Kizhi Parotta, featuring a special twist with Kothu Parotta and Salna.

ALLEPPEY FISH CURRY

   Alleppey alias Alapuzha in Malayalam is called as the Venice of the East, is a place in central Kerala in South India.   A hub of God's own country - Kerala's extensive backwaters and is a home of a vast network of inlaid waterways.  Least to mention the noteworthy places like Vembanad Lake, Punnamada & Kuttanadan Kayal/Back waters. The Paddy cultivation in Kuttanad has given the place its name as the Rice bowl of Kerala.  And Alapuzha is famous for its Coir manufacturing, which is obviously due to the huge number of coconut trees grown in the region. The demographics itself self proclaims the cuisine of the region. Extensive waterways - source of abundant seafood, Paddy fields - rice & Coconut tree - coconuts & coconut oil.

    Cuisine of Alappuzha is extremely exotic and delicious.  Kerala has been influenced by many culinary methods in the past, but the traditional way of cooking with local produce is deeply rooted in Kerala cuisine & in the lives of a Malayalee.  So as natural as it is, the availability of Fish & seafood has made the region flamboyant with Seafood recipes & the Toddy shop or the local hooch shacks have taken the culture of serving Fish & Seafood with their Thengin Kallu(Coconut Toddy) a long way in Kerala Cuisine.  

    Looking deep into this recipe, Alleppey Fish Curry is an exquisite dish laced with flavour & tastes.  Fish is cooked with Spices in Coconut Milk and the addition of Tomatoes & Raw Mangoes add a note of tanginess.  Alleppey Fish Curry is locally called as Thenga Paal(Coconut Milk) Meen Curry or Pacha Manga(Raw Mango) itta Meen Curry.  So what makes this Alleppey Fish Curry special is the addition of Raw Mangoes & Coconut Milk.  

ALLEPPEY FISH CURRY

For SEAFOOD RECIPES, Click here...

HOW TO COOK ALLEPPEY FISH CURRY - ALAPUZHA STYLE PACHA MANGA ITTA MEEN CURRY

ALLEPPEY FISH CURRY

INGREDIENTS:

 

For Alleppey Fish Curry:

 

Fish - 500 Grams

Coconut Oil - 3 Teaspoons

Mustard Seeds - 1/2 Teaspoon

Fenugreek Seeds - 1/4 Teaspoon

Shallots - 5-6 Nos.

Green Chillies - 2-3 Nos.

Garlic - 2 Cloves 

Ginger - 1" Piece

Curry Leaves - 2 Sprigs

Tomato - 1 Big 

Turmeric Powder - 1/4 Teaspoon

Red Chilli Powder - 11/2 Teaspoon

Kashmiri Chilli Powder - 11/2 Teaspoon

Raw Mango - 1 No. (Medium) 

Thin Coconut Milk - 1 Cup 

Thick Coconut Milk - 1/2 Cup

Salt - To Taste

 

ALLEPPEY FISH CURRY

 

METHOD:

 

Alleppey Fish Curry:

• Clean, wash & Cut the Fish. Wash well and allow it to drain.
• Chop Shallots and Garlic, cut Green Chillies lengthwise, slightly pound Ginger piece, slice Raw Mangoes and keep them aside. 
• Heat oil in an Earthenware or a Deep Pan, splutter Mustard seeds, Fenugreek seeds and Curry Leaves in medium flame.
• Sauté Shallots, Green Chillies, Garlic and Ginger until shallots turn translucent.
• Lower the flame and then add in the Turmeric Powder, Red Chilli Powder & Kashmir Chilli Powder and give a quick stir.
  
• Now add finely chopped Tomatoes and sauté it along with the spice powders on a very low flame until oil separates from the mix and raw flavour goes.
• Can sprinkle some water and sauté the Tomato & spice powder mix.
  
• Now pour in the thin Coconut Milk and allow it to boil on a low flame for a few minutes.
• Add Raw Mango slices to the above and allow it to cook(1/2 way through).
• Add the Fish Slices, Salt, and cook for a few more minutes.
• Once the fish is cooked, pour  in the Thick Coconut Milk and leave this on a low flame for a few minutes.
• Switch off the flame, cover and allow it to rest for some time over the stove top, this will help all flavours get infused into the fish.
• Serve Alleppey Fish Curry hot with Rice or Tapioca.
• Alapuzha style Meen Curry goes well with Vellayappam, Idiyappam, Puttu,  Dosa, etc.,

ALLEPPEY FISH CURRY

NOTES:

• I have used Sole fish slices in this curry. 
• Adjust the cooking time depending on the type of fish used.
• 
  
• Do not overcook or stir the curry with a ladle once the fish is added.  This may break the fish.  
• Gently use a tong or a cloth to lift the earthen pot and swirl it up well so that the coconut milk is mixed well into the fish curry.
  
• Can substitute raw mangoes with Kokum/Tamarind.
• Can also grind grated coconuts and add it to the curry instead of Coconut Milk.
• Adjust the amount of spiciness according to your preference.
• I love tangy Fish Curries, so I have added 1 full mango for the curry, can add more or less according to your preference.
• Tempering the Curry in coconut oil enhances the taste, can use any other vegetable oil too. 
• This Curry tastes best the next day.