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Archive for the ‘Seafood’ Category

Meen Vaatti Pattichathu

Posted by Annita on October 8, 2008

This fish curry reminds me of my Ammachi (Grandmother) and my ancestoral home in Cherthala. Cherthala is a small coastal town in Alleppy District ,Kerala which is blessed with coconut trees,backwaters and lots of fishes.

Enjoy more pictures of Cherthala here.

We used to get fresh water fishes in abundance there ,and so the fish deliccacies were always prepared with Karimeen aka Pearl Spot only.My Ammachi used to prepare wide variety of dishes with Karimeen,and this is just one among them.

(The above pictures are taken during my last visit to India-curry prepared by my Ammachi using Pomfret)

But now,Karimeen is in high demand and is one of the most pricy fish in Kerala.It is difficult to get fresh Karimeeens like it was before,and even if we could find some,it would be rather expensive and we cannot afford to have it for everyday meals.So we are forced to swallow our pride, and start enjoying many Karimeen deliccacies with other fishes like Pomfret(Aavoli),King fish(Neymeen) etc.And here in U.S i’ve come down furthur and prepared this with even Tilapia fillets.

Here goes my grandma’s recipe of Karimeen Vaatti Pattichathu (with Tilapia)…..

Ingredients :-

Fish cut into small pieces – 1/2 kg
(If using Karimeen,cut each fish into 2 or 3 pieces depending on the size of fish)
Shallots (kunjulli) – 2 cups
Ginger – 1 tbsp
Garlic – 3 big cloves
Green Chillies – 4 or 5
Chilly Flakes (Unakka mulaku chathachathu)-1 tsp
Gamboge(Kodam puli ) – 3
Turmeric powder – 1/2 tsp
Thin coconut milk – 1 cup
Thick coconut milk – 1/4 cup
(If using canned milk,always dilute it by adding enough water,for both thin and thick milk)
Curry leaves – 1 or 2 sprigs
Coconut Oil – for sauteing + 1 tsp for garnishing(Optional)
Salt – to taste

Method :-

Soak KudamPuli in 1/4 cup of salt water and keep aside.Crush shallots,ginger,garlic and green chillies together and keep it aside too.

Heat coconut oil in a pan preferrably in a Manchatti,add half of the curry leaves and crushed ingredients along with chilly flakes,saute it for 2-3 minutes in medium heat.Do not let the shallots brown.Stir in turmeric powder and mix everything together.

Now add the kudampuli along with the water ,stir and let it boil.Gently arrange the fish pieces on the bottom of the pan and pour in the thin coconut milk.

Cover it with a lid and let the fish cook in the coconut milk.When it is done,add thick coconut milk,gently mix it and switch off the stove.Add rest of the curry leaves and 1 tsp coconut oil to garnish.Cover and keep it undisturbed for half an hour.Serve with rice/roti.

(This is prepared by me using Tilapia fillets.By looking at the picture itself you could make out that my version pales in comparison .)

Note :- You can completely avoid coconut milk and prepare this in water too.It goes well with rice.

Posted in Lil' Milan's Choice, Seafood, Traditional Kerala Dishes | 12 Comments »

Sardines/Mathi Curry

Posted by Annita on April 2, 2007

This is again a recipe from my amma,its a must try dish for Sardine lovers.It can be prepared with very little effort and with limited ingredients.We used canned sardines this time,but it tastes better when made with fresh ones.

Sardines curry

Ingredients :-

Fresh Sardines(Mathi/Chala) – 10
Onion sliced – 3 medium sized or 1/2 kg Shallots sliced
Green Chillies – 5-6
Curry leaves – 2 sprigs
Turmeric powder – 1/2 tsp
Tamarind – gooseberry sized
Salt – to taste
Coconut Oil – 2 tbsp


(I used Canned Sardines in Tomato Sauce.It was firmer than the sardines preserved in oil/water)


Take each sardine,clean and then make 3-4 slits on each side.Keep them aside.

Put all the ingredients except fish into the pressure cooker and mix them together with your hand .It has to be kneaded thoroughly such that all the ingredients are well combined.Add fish pieces and 1/2 cup water into it.Close the cooker and turn on the stove.When the steam emerges,put the weight on it,immediately turn the heat to low and cook it slowly for 30 more minutes.Allow it to cool,then remove the weight and transfer it into a serving dish.

Sardines curry

This tastes great when served with roti/chappathis.

Posted in Seafood, Traditional Kerala Dishes | 37 Comments »

Fish biriyani

Posted by Annita on March 22, 2007

No,I’m not done with blogging and am very much alive here.I’ve been a little busy as my amma is also here with us now,i’m not doing much of cooking nowadays other than just helping her and taking the photos of the dishes that she cooks.
But i prepared this Fish Biriyani from Rp’S workshop on my amma’s birthday,and she was very much impressed by my cullinary skills.This was something which she hasn’t made yet,thanks dear RP for this simple and tasty dish.All the credit goes to you only.I didn’t get King Fish this time and so i used Perch Fillets,and I must say it tasted great.I can’t wait to try this with King fish again.

Fish Biriyani

Here’s the recipe..


Fish fillets cut into small pieces – 1 and 1/2 pounds
Basmati Rice – 2 cups
Cinnamon (Karuva patta)- 1 inch piece
Cloves (Grambu)- 6
Cardamom (Elakka)- 4
Bay leaves (Karuva Ila) – 2

Chopped Onions – 3
Tomatoes chopped – 2
Grated Ginger – 4 tsp
Grated Gralic – 4 tsp
Green Chillies chopped – 6
Poppy seeds(Khus Khus) – 1 tbsp
Fennel seeds (Perumjeerakam)- 1/2 tsp
Cashewnuts – one handful
Raisins(Unakka munthiri) – 2 tbsp
Coriander powder – 3 tsp
Kashmiri Chilly powder/Paprika(Piriyan Mulaku podi) – 1 tsp
Turmeric powder – 1/2 tsp
Yogurt – 3/4 cup
Garam Masala powder- 1 tsp
Cilantro chopped(Malli Ila)– 1/2 cup
Mint leaves chopped(Pothina Ila)- 1/3 cup
Salt – to taste
Oil/ghee – as needed

For the marinade :

Kasmiri Chilly powder/Paprika – 1 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/2 tsp
Salt – to taste

Make a smooth paste with all the ingredients for the marinade adding little water and keep it aside.


Add 1 tbsp lime juice to 2 cups of water and immerse the fish pieces in it for about 10 minutes,to reduce that fishy smell.Then take it out of the water and pat dry with tissue.Gently marinate the fish pieces in the prepared marinade for 30 minutes.

Powder the poppy seeds and fennel seeds in a coffee grinder or in a mortar-pestle.

Clean and soak the rice for 20 minutes and drain.Heat little ghee in a pan and lightly fry the rice ,cinnamon, cloves, cardamom and bay leaves for few minutes.Then add 3 and 3/4 cup of water,salt and 1 tbsp lime juice and allow it to cook on a medium heat.When it is cooked well,spread it on a flat surface.

Heat oil/ghee in a big pan and fry the cashewnuts and raisins,remove it and keep it aside.Now add the marinated fish pieces and shallow fry it until they turn brown and crispy.Add more oil if needed and fry the chopped onion until translucent,then add ginger,garlic and green chillies and saute it for 5-6 minutes.Add in coriander powder,turmeric powder, kashmiri chilly powder and the ground poppy seed-fennel seed mixture and fry for a while.Mix in yogurt and saute it until oil seperates.Add garam masala powder and salt,stir and add chopped tomatoes.Cook until tomatoes turn soft,and add fried fish pieces.Mix well and cook for 20-30 minutes in low heat,stirring in between.Finally add chopped coriander and mint leaves ,cook for 5 more minutes and remove from heat.

Preheat the oven to 300 degree.In a big flat oven proof container,spread half of the fish masala.Now add a layer of the rice.Again make a second layer with fish masala,and then rice.Top it with the fried cashews and raisins.Cover it with aluminium foil and bake for 20 minutes.Switch off the heat after 20 minutes and allow the biriyani to rest in the oven for another 30 minutes.Serve it with raita,pappadam and pickle.

Fish Biriyani

Note :-If you have a pizza stone,you can keep the container on it,which is kept in the center of the oven.

Recipe courtesy : RP’s Workshop

Posted in Blogger's Recipes, Lil' Milan's Choice, Seafood, Traditional Kerala Dishes | 32 Comments »

Ginger Fish

Posted by Annita on January 24, 2007

You might’ve guessed by now what this post is for..yes its for JFI-Ginger only.Thanks Rosie for choosing such a lovely theme.Ginger is an essential ingredient in an Indian kitchen,without which many of our authentic deliccacies would have never been born.I was planning to post Kerala’s favorite ginger flavored recipe ‘Pulinji’ for this JFI,but while browsing through last week,this Ginger fish recipe immediately caught my attention,mainly because it was a baked dish.I’m very fond of baked dishes,so thought this would be the best time to try it out and it came out very good.

Ginger Fish

So here goes my entry to JFI-Ginger…


Fish fillets cleaned and cut into serving size pieces- 1/2 kg
(I’ve used king fish here)
Finely chopped Spring onions – 1 sprig
Oil – 2 tbsp

For the sauce :-
Ginger grated – 3 tsp
Garlic flakes – 2
Red Chilly powder – 1 tsp
Lemon juice – 2 tsp
Soy sauce – 2 tsp
Vinegar – 1 tbsp
Sugar – 1 tsp
Salt – 1/4 tsp
Water – 2 tbsp


Grind together all the ingredients for the sauce and make a thin paste of it.Preheat the oven to 350 F.Arrange the fish pieces in a baking dish and keep it aside.Heat oil in a pan and add the sauce paste into it.Simmer it for 5 minutes,and when the sauce starts to get thick pour it over the fish fillets.Sprinkle spring onions over it and bake for 30 mins.Garnish with grated ginger and spring onion greens and serve.

Recipe Source :- Malini Bisen(

Posted in Seafood | 23 Comments »

Fish curry in Coconut Milk

Posted by Annita on December 11, 2006

This is also from RP’s Workshop.Give it a try friends, i’m sure you’ll love it.This goes well with rice,kappa or even roti.Thanks again RP for this simple recipe.

Fish curry with coconut milk


Fish diced – 2 cups
Finely chopped Onion/shallots – 1/2 cup
Fenugreek seeds (Uluva)- 1/4 tsp
Crushed garlic cloves – 3
Minced ginger – 1 tbsp
Green chillies chopped – 4
Chilly powder – 1 tsp
Turmeric powder – 1/4 tsp
Camboge(Kudam puli) – 1 piece
Curry leaves – 2 sprigs
Thick coconut milk – 1 and 1/2 cups
Salt – to taste
Oil – as needed


Wash and soak kudam puli in 1/4 cup of warm water and keep it aside.
Heat oil in a pan and add fenugreek seeds and fry for few seconds.Add in onion, garlic, ginger,green chillies and curry leaves.Stir and cook until onion turns translucent.Add in chilly powder,turmeric powder and salt.Stir for a while,and add fish pieces.Cover and cook for few minutes stirring in between.Now add kudampuli along with the water.Stir and add coconut milk.Bring it to a boil stirring occasionally.Simmer and cook for few more minutes.Switch off the heat and serve.

Posted in Blogger's Recipes, Seafood, Traditional Kerala Dishes | 29 Comments »