Chemmeen / Prawn / Kolambi Masala Fry

On those days, when you want your prawns / chemmeen and don't have much  time on hand, try this dish. It is easy and quick to make but very flavorful dish. It is a shorter version of the chemmeen olarthiyathu.

Ingredients
Chemmeen / Prawn / Kolambi - 500gms
Savaalla Ulli / Onion - 2 medium
Thakaalli / Tomato - 1 medium
Ginger - 2 inch pc
Green chilli - 3
Curry Leaves - 8 to 10
Red Chilli pwd - 2tsp
Turmeric pwd - 1tsp
Coconut milk - 3 tbsp (optional)
Coconut oil - 2tsp
Salt as per taste

Clean and devein the prawns. Finely chop the onions, ginger and tomatoes. Chop the green chillies.

Heat 1tbsp oil, add finely chopped onions, turmeric pwd, and chopped green chillies and sauté till brown. Add chilli powder stir and add the prawns and the ginger and sauté for a minutes. Add 1 cup water, salt to taste and tomato, close the lid and let cook for 5 minutes till the tomatoes are blended. Add the coconut milk and curry leaves and cook for the water to dry up. When the water is almost gone add coconut oil and on high fry for a couple of minutes. Take it off the heat and transfer to a serving bowl.  

 

Lunch: Rice, Prawn Masala Fry, Achinga - Chenna mezhukkupuratti and sambhar

Aiyla Varthathu / Talela Bangda / Mackerel Fry

Aiyla porichathundu, karimeen varathatundu..... goes a Malayalam film song proving the love Keralites have for seafood. I have always loved aiyla fry especially the way mom makes it. I have lovely memories of mom frying the fish at lunch time, with me at the table gorging on a hot piece of fish with a plate of rice, sambhar and thoran. Mom fries the Ayala fish to have a nice and crisp outer and soft flaky inside. Living in Mumbai during childhood meant we got a fresh supply of fish always. There were fish vendors who came to our door with fresh fish at about 9 or 10 in the morning and if we missed that then there was a fish market close by to stock from. But after moving to Delhi, we found that there are only a few markets that have good fish and INA market is one of them. The other day when I went to the market I found mackerels in the fish shop and immediately picked a couple. I was not sure of its freshness but the thought of having varatha ayala was already making my mouth water. Thankfully, the fish vendor cleans the fish and cuts it to the size of choice. All the aiyla then needed, was a quick rinse to clean and it was ready to be marinated. When I clean fish, I usually add turmeric powder to the water for the last rinse to take away some of the fishy smell.

We were so hungry that I didn't wait to take pics before dinner and there were only few pieces left after

For the marinade, I used the same spice mix that my mother does, with an additional dash of crushed garlic. I got the fish vendor to cut each bangda in 3 pieces and then made small cuts on each piece so the masala penetrates each piece nicely. The recipe:

Ingredients

Aiyla / Bangda - 4

Red Chilli pwd - 1 tbsp, heaped

Turmeric pwd - 1tsp

Black Pepper pwd - 1.5tsp

Garlic - 6 pods, crushed

Salt as per taste

Oil - 5 to 6 tbsp

Prepare the marinade by mixing the powders together, add a few drops of water to make a thick paste. Rub the marinade paste onto each piece of fish on all sides and into the cuts. Let it marinate for at least 2 hours.

Heat oil in a flat pan and add the fish pieces, as many as the pan can hold with space left between the pieces. Keep the heat on medium and after about 7 minutes flip the pieces onto the other side. In case the pieces are thick, stand the pieces on all sides to cook well. It takes me about 15 to 20 minutes to cook each batch of fish alternating between low and medium heat.

 

Cheera thoran, cabbage thoran, fried fish, rice with rasam



Erachi Ularthiyathu / Mutton Fry

At my parents home, we had fish more often than chicken and hardly ever had mutton. One reason for not having mutton could be that there was no good mutton shop nearby. At my husband's home they had aatterachi / erachi / mutton more often than chicken and that's when I actually started appreciating its taste. At my in-laws place it was my father in law who made the mutton. And it was awesome. My husband would go buy the erachi fresh in the morning and my father-in-law would cook it with 2 assistants - my sister-in-law and I. My mother-in-law was not involved in the cooking because by then she had given up eating non-vegetarian food. Me being a novice in cooking, my father-in-law would actually cut one piece to show how he wanted the onions, ginger, garlic and tomatoes cut. He made a erachi ularthiyathu / erachi olarthiyathu with the good pieces and erachi curry with a few meat and bone pieces. At that time I never considered learning how to make it but thankfully my husband knew. And now, I think we are able to recreate that same taste.

Ingredients
(these ingredients are enough for 2 people, just double or triple according to required quantity)
Mutton (goat meat) / Ghosht / Aatterachi - 400gms
Onion / Pyaaz / Savaalla ulli - 1 large
Tomato / Tamatar / Thakaalli - 1 medium
Ginger / Adrak / Inji - 2 inch piece
Garlic / Lehsun / Velluthulli - 10 pods
Shallots / Sambhar onions / cheriya ulli - 8-10
Curry leaves / Kadipata / Kariveppila - 5-7 sprigs
Masala powder:
Cloves / Lavang / Graambu - 4
Cinnamon / Dalchini / Karvapatta - 1 inch piece
Coriander / Dhaniya / Malee pwd - 2 tbsp. heaped
Aniseed / Saunf / Perinjeerakam - 1 tsp heaped
Cardamom / Elaichi / Elakya - 1
Marinade:
Turmeric pwd / Haldi / Manjallpodi - 1tsp
Red chilli pwd / Lal mirchi / Mollagupodi - 1tsp
Pepper pwd / Kali miri / Kurumollagu - 0.5tsp
Salt to taste

Clean and cut the mutton in small pieces. Mix the turmeric powder, red chilli powder, pepper powder and salt and apply well onto the mutton. Keep for an hour, then pressure cook the mutton in a separate vessel without any water for 2 to 3 whistles, till just cooked. This is a dry dish and hence do not add water to the mutton, it will release water. The number of whistles depends on the tenderness of the mutton - we get quite tender meat here and normally 2 whistles are more than enough. Also this recipe calls for stir frying the mutton again with the masalas so if your mutton is overcooked, the end result will be mutton mash and not pieces.

Separately heat a flat pan to roast the whole garam masalas. Dry roast the whole masalas one by one and grind into a fine powder and keep aside.

 

Heat oil in a kadhai and add the chopped onions, ginger and garlic and fry on medium heat. When the onions are fried to a light brown color add the ground masala powder and fry for a couple of minutes. Then add the stock of the mutton and chopped tomatoes and mix well stirring all the time on high heat. Lower the heat and add the mutton pieces, little red chilli powder and pepper powder and sauté to combine all together. Add 2 sprigs of curry leaves and keep stir frying the mutton on low heat for about 10 to 15 minutes. 

 

Separately heat the coconut oil in a small kadai and when hot add the chopped shallots / cheriya ulli and fry till they are light brown in color. Then add the slit green chillies and the remaining curry leaves, stir it and add this over the mutton. Keep on low heat and mix the mutton and the tadka / varathu iddal well. The mutton should be fried well by this time; take this off the gas and keep covered.

 

You can add thengya kothu / coconut slice pieces to the frying mutton closer to the end of frying and use only cheriya ulli for a very very coconutty Kerala taste. We preferred not to add it since we were doing a tadka / varutha iddal in coconut oil and wanted the masalas to stand out. When my father-in-law cooked this as a no coconut dish and the curry was the one with coconut paste and we were trying to be as close to that recipe as possible. I remember him saying once that adding finely chopped fried potatoes when frying the mutton just added to the awesome taste of this dish. Am going to try it sometime.

Our lunch on days that erachi olarthiyathu is made, usually comprises rice, sambhar, and this mutton fry. This is a hit menu at our home, hope it becomes a hit with your family too!  

 

This exact same recipe can be used for beef as well, for an amazing dish.

 

- To my father-in-law who is no more.

Baingan Bharta

 

I loved the colors I got in these pictures and wanted to put them up first. Will add the recipe in shortly :)

 

 

Once you have roasted the eggplant / aubergine, use the wrong end of the knife to remove the charred skin. Use a fork to roughly mash the roasted eggplant / aubergine, let there be chunks and pieces. At this stage, the aubergine can be used as a topping on a pizza or on an open sandwich. It can also be made into a salad with bell peppers, onions and mozzarella cheese. And not to forget Baba ganoush made with yogurt and tahini!