Meen Moilee (Fish Moilee)

Being a Malayalee, I was expected to eat fish al through. I just realized that it is an acquired taste, of late. Here's my first attempt to make a fish curry at home, true blue traditional style with coconut milk. The inspiration was seeing a National Geographic documentary on South Indian food. It rocks!

Ingredients

Fish - ½ kg (Sliced) (I used King fish but I suppose you can do with Pearl Spot, Haddocks or even Cod fillets)

Onion - 2 nos. (Sliced)

Green chilly - 6 nos.”

Ginger - 1” piece

Garlic - 4 cloves ”

Curry leaves - 1 sprig ”

Masala

Coriander powder - 1 tsp

Pepper pod - ¼ tsp

Cumin - ¼ tsp

Turmeric - ¼ tsp

Coconut milk - ½ cup (thin milk)

- ½ cup (thick milk)

Oil - 2 tbsp

Method:

Heat oil in a flat pan with a lid

• Fry the sliced ingredients light brown

• Add the ground spices and fry on low heat for 5 minutes

• Using the spatula push the mixture to a side of the pan

• Place the fish in a single layer in the center

• Pull the paste over the fish and pour the thin coconut milk

• Cover and cook for 10 minutes; give an occasional gentle shake to the pan

• Pour the thick milk, taste for salt, place thick slices of tomato; simmer and remove.

• May be served with nice fragrant basmati rice.

Enjoy and give your feedback.

Pumpkin Erissery

Ingredients
Pumpkin(Mathanga) - 1 cup

Salt - As reqd
Coconut(grated) - 5 tbsp
Cumin seeds(Jeerakam) - A pinch
Dry red chilly(Kollamulaku) - 1 no

For seasoning:
Coconut oil - 1 tbsp
Coconut (grated) - 1 tbsp
Mustard seeds - A pinch
Dry red chilly - 1 no
Curry leaves - 1 stalk

Method:
1)Grind together grated coconut, cumin seeds and dry red chilly into a paste.
2)Cook pumpkin along with salt and water, until half done.
3)Add the ground paste and cook well.
4)Remove from fire.
5)Heat coconut oil, add the mustard seeds, curry leaves and red chilly.
6)When it starts to splutter, add the grated coconut and fry it until it turns brown. Take care that the coconut doesn`t get burnt.
7)Add the seasoning to the cooked vegetable and mix well.

Serve with hot rice and papadam.

Delicious Sundal Recipe

Sundal is a quick and nutritious addition to the dietary repertoire. The measurements given are approximations; feel free to vary the amounts according to your own taste.


Ingredients
•1 cup white channa
•1 teaspoon mustard seed
•1 tablespoon urad dal
•1 tablespoon channa dal
•1-3 green chillies, chopped
•4-8 curry leaves
•2 teaspoons fresh ginger
•1/4 teaspoon asafetida
•2-4 tablespoons chopped fresh coriander leaves
•2-4 tablespoons shredded coconut
•1-2 tablespoons oil or ghee

Soak lentils overnight, drain and rinse.Pressure cook until soft.
In a separate small saucepan, heat oil or ghee over medium heat. When it is hot but not smoking, add mustard seeds.
After it stops spluttering, add urad dal , channa dal, green chillies, curry leaves, chopped ginger, asafetida (hing), and cook gently.
Add the cooked channa, mix well add some fresh chopped coriander leaves.

Stuffed Chicken

This was the main course for the Boy's cookout lunch and I did get some good reviews for it. Ingredients 1 tbsp olive oil 1 banana shallot, chopped 2 garlic cloves, chopped 55g/2oz shiitake mushrooms, chopped 55g/2oz feta, crumbled 1 tbsp chopped fresh basil salt and freshly ground black pepper 1 skinless chicken breast 150ml/5fl oz white wine 1 tbsp pinenuts, toasted Method 1. Preheat oven to 250C 2. Heat the oil in a small ovenproof frying pan over a medium heat. Add the shallots and fry for 3-4 minutes, until softened. 3. Add the garlic and fry for one minute. 4. Add the shiitake mushrooms and fry for two minutes. 5. Add the feta and basil and continue to cook, stirring until the feta has melted. 6. Season with salt and freshly ground black pepper and remove the pan from the heat. 7. Take the chicken breast, pound it thin. 8. Spoon the mushroom mixture into the pocket, then return the stuffed breast to the frying pan. 9. Fry the chicken breast over a medium heat for two minutes, until browned, then turn the breast and cook for another two minutes. Transfer to the oven to roast for a further 10-12 minutes, or until completely cooked through. 10. Remove the chicken breast from the oven and place onto warm a plate and leave to rest. 11. Return the frying pan to the hob and add the white wine. Stir well, so as to incorporate the chicken juices from the base of the pan. 12. Pour the white wine reduction over the plated chicken breast, then sprinkle with the pinenuts. Serve immediately.