KARUVAADU(DRIED FISH)

NEYKARUVAADU PORIYAL



Ingredients

Karuvaadu-1/2 kg
Chopped small onion-1/2 cup
Chopped tomato-1/4 cup
Green chilly-2
Sambarpowder-2 tsp
Turmeric powder,salt,oil
Mustard seeds,urad dal and curryleaves for seasoning

Method

Clean the karuvaadu well for 5 or 6 times.

Heat some oil in kadaai,season the ingredients.
Add onion and chilly,sauté well.
Add tomato,sauté lightly.
Add sambar powder,salt and turmeric powder.
Add karuvaadu,mix evenly and cook for 5 mts by sprinkling water.
Cook dryly.

Can serve with plain rice.

Note: karuvaadu cures cold.
It increases milk in feeding mothers.


KARUVAADU GRAVEY

Ingredients
Karuvaadu(nethili)-1/2 kg
Brinjal-2
Potato-1
Small onion-1 1/2 cup
Sambarpowder-2 or 3 tbsps
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal, methi seeds
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced small onion-1/4 cup
Garlic-8 flakes

Method
Wash the karuvaadu well for 5 or 6 times and squeeze water each time soon,otherwise it will dissolve in water.

Sauté onion, chana dal, little curry leaves together with oil till golden brown.
Add sambar powder,mix.
Off the stove.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, methi seeds and curry leaves.
Add onion, garlic and green chilly, sauté it.
Add brinjal and potato,sauté well.
Add tamarind pulp and boil it till medium thick.
Add grinded paste, salt, required water and cook well.
Add karuvaadu and cook for 5 mts.
Sprinkle coriander leaves.


NETHILI KARUVADU KOOTU

Ingredients

Karuvadu-1/4 kg
Turmeric powder-1/4 tsp
Coconut scrapped-2 tsp
Tomato(chopped)-1/ 2 cup
Chopped onion -1 cup
Greenchilly-2
Salt
Oil

To paste:
Dry chilly-6
Garlic-5 flakes
Dhaniya-1 tbsp
Jeera-1 tsp

Method

Splutter mustard seeds in oil,
Add curry leaves,onion,green chilly and sauté.
Add tomato ,sauté well.
Add paste and mix till raw smell goes.
Add cleaned karuvadu and mix well.
Add salt ,coconut and required water and cook till kootu consistency.

PRAWNS

BASIC PRAWN CURRY

Ingredients

Prawns(cleaned)-1/2 kg

Chopped small onion-2 cup

Chopped tomato-1 cup

Green chilly-2

My masala powder-1 1/2 tbsp

Curryleaves and coriander leaves

Oil

Salt

Turmeric powder

Ginger garlic paste-2 tsp

METHOD

In oil season mustard seeds,little aniseeds,cloves.

Add onion,green chilly,curry leaves and saute well.

Add ginger garlic paste,turmeric powder and saute till raw flavour goes.

Add tomatoes and saute well till paste consistency.

Add masalapowder,salt and mix it.

Sprinkle water and boil till gravey conistency.

Add prawns and cook till it shrinks.

sprinkle coriander leaves.

PRAWNS FRY

Method:
Marinate the prawns with the paste of ginger,garlic,drychilly and pepper (salt too)
Keep for 1 hr.

Heat some oil,fry curryleaves and drychilly.
Add the marinated prawns and saute well till crisp and cooked.

Note: can add little cornflour or riceflour while marinating.(for crispness)

PRAWNS BRIYANI

Ingredients

Basmathi or jeera sambarice-1 cup
water-1 1/2 to 2 cups

note: if the rice is new ,it need less water.
soak the rice for 10 - 15 mts,when it soaks for longtime ,the rice will break while cooking.
instead of soaking,just wash the rice,strain water and keep it.the wetness in rice is enough to soak.

Prawns-250 gms
gingergarlic paste- 2 tsp
chilly powder-1 tsp
garam masala powder-1/2 tsp
green chilly-3
dhaniya powder-1/2 tsp
sliced onion-2 big
sliced tomato- 2 medium size
cinnamon,cloves,bayleaves,aniseeds,staranes-few

oil-4 to 6 tbsp,butter or ghee-1 tbsp
mint leaves and corianderleaves together-1/2 cup
salt

METHOD
Tips:soak the prawns with salt and little gingergarlic paste for 1/2 to 1 hr .

Heat oil in cooker.
Add masala products(cinnamon,cloves,etc)
Add gingergarlic and saute well with little salt(so that it won't stick much in cooker)
Add sliced onion,tomato,green chilly,saute lightly.
Add all powders one by one and mix well.
Add coriander and mint leaves,mix well.
Add prawns,half of the salt and semi cook it.
Add rice,mix evenly.
Add water,remaining salt,cook .
In cooker,leave 1 whistle in high,keep in sim and leave 1 whistle.

Note: we can do plain briyani with above receipe and add prawns 65 at last.


PRAWN VEG HEALTHY NOODLES

Ingredients

Plain noodles-1 pkt
Prawn-250 gms
Egg-2
Carrot,beans,peas(chopped)-1 cup
Onion-2
Green chilly-4
Tomato-1
Ginger garlic paste-2 tsp
Masala powder-2 tsp
Salt
Oil

Method

Clean the prawns.

Boil water,add little salt and 1 tsp oil.
Add noodles,cook it and drain water .
Again wash it in cold water and drain.

Beat the egg with pepper powder and salt.
Scramble it with little oil and keep aside.

Heat oil ,add onion,green chilly and sauté till golden brown.
Add vegetables and sauté till semi cooked.
Add tomato,sauted it.
Add ginger garlic paste,turmeric powder and masala powder and mix well.
Add prawns,salt mix ,close the lid and cook it.
After the cooking process,add the noodles and mix evenly
Sprinkle scrambled egg on it.
Garnish with chopped spring onion.

Serve with sauce.
Option : can add soy sauce,tomato sauce and green chilly sauce for Chinese method.



PRAWN FRIED RICE

Ingredients
Basmathi rice-250 gms
Prawns-400 gms
Chopped carrot ,beans -1/4 cup
Spring onion-4(use both onion and leaves)
Green chillies-3
Pepper powder-1 tsp
Salt
Egg-3
Oil

Method
Cook the rice with salt.

Sauté the green chilly,onion,carrot and beans with oil.
Add cleaned prawns,salt and sauté till cooked.
Add the cooked rice and mix.

Scramble the egg with little pepper powder and salt.
Add in the rice.
Sprinkle chopped spring onion leaves.
Ready to serve with chilly garlic tomato sauce.



PRAWN STUFFED ROTI

Ingredients
Prawn-1/4 kg
Maida-2 cup
Big onion-1
Coconut scrapped-2 tbsp
Mustard seeds-1/2 tsp
Ani seeds-1/2 tsp
Chilly powder-1 tsp
Garlic-3 flakes
Turmeric powder-1/4 tsp
Oil
Salt

Method

Cleans the prawns .
Mash garlic and ani seeds.

Season mustard seeds in oil,add chopped onion and sauté lightly.
Add garlic saunf paste and mix well.
Add prawns,salt,turmeric powder,chilly powder and mix well.
Cook it .add coconut and mix well.

Make a soft dough using maida,salt and water.
Do balls.
Do the balls like cup to stuff some prawn mixture,cover it.
Roll it like chappathi and cook on tawa both sides using ghee or oil.

FISH FRY

FISH FRY TYPES:



Ingredients

Fish
Ginger,garlic paste;chilly powder-as per taste
Jeera powder and dhaniya powder-little
Ajwain-a pinch
Lemon-few drops
Basen flour-little for binding

Method

Mix all the ingredients except fish.
If need sprinkle water and make a paste.

Marinate well in each piece,keep for atleast 1 or 2 hrs.
Fry it.



FISH FRY

Ingredients
Sliced fish-1/2 kg

To paste
Ginger-1/2 inch
Garlic-5 flakes
Chilly powder-1 tbsp
Salt
Lemon juice

Oil to fry

Marinate the fish with the paste for 1 hr.
Fry in oil (shallow fry) or fry in tawa.

Option: can add little corn flour with paste.

NETHILI FRY

Ingredients
Nethili -1/2 kg
Maida-1/2 cup
Cornflour-1/4 cup
Riceflour-1/4 cup
Ginger garlic paste,salt
Chilly powder-1 tsp
Dhaniya powder-2 tsp
Aniseeds-1/2 tsp
Chopped green chilly,curry leaves
Lemon drops

Method
Mix all the ingredients together except fish.
Add fish.
All the masalas should coat evenly on fishes
Marinate and keep for sometime.
Deep fry in oil.


FISH CUTLET

Ingredients
Boneless cooked fish-1 cup
Potato-cook and mashed-1/4 to ½ cup

Chopped onion,ginger garlic paste
Chilly powder,garam masala powder
Salt

Method
Heat little oil,add onion sauté.
Add g.g. paste,sauté well
Add all powders,mix

Mash fish,add potato,sauted masala,salt.
Mix well and make to shapes.

Dip in egg white,then marinate in bread crumbs or cashew powder or white sesame.
Shallow fry in oil till crispy.

FISH CURRY

1.FISH CURRY

Ingredients
Fish-1/2 kg
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3-5
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal, methi seeds
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup
Garlic-8 flakes

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder. (easy way given below)

In oil season mustard seeds, urad dal, methi seeds and curry leaves.
Add onion, garlic and green chilly, sauté it.
Add tamarind pulp and boil it till medium thick.
Add grinded paste, salt, required water and cook well.
Add fish and cook for 5 mts.
Sprinkle coriander leaves.

Easy way to grind masala:saute onion lightly,add some sambar powder,mix.

add coconut and grind.rest follow the same method.

2.COCONUT FISH

Ingredients

Fish(viral)-2
Coconut-1/2
Green chilly-6
Pepper-2 tsp
Aniseeds-2 tsp
Cuminseeds-2 tsp
Turmeric powder-1/2 tsp
Oil
Salt

Method

Dry roast pepper,aniseeds,cuminseeds to golden brown and powder it.
Add turmeric powder and salt ,mix it.

Clean the fish,cut to small cubes.
Marinate the fish with the powder and keep for ½ an hour.

Scrap the coconut and take thick milk.

Heat the oil,season mustard seeds,add chopped green chillies and sauté.
Add marinated fish and sauté carefully.
Add coconut milk,little salt and cook till coconut milk dries off.
Sprinkle coriander leaves.

3.NETHILI KARUVADU KOOTU

Ingredients

Karuvadu-1/4 kg
Turmeric powder-1/4 tsp
Coconut scrapped-2 tsp
Tomato(chopped)-1/ 2 cup
Chopped onion -1 cup
Greenchilly-2
Salt
Oil

To paste:
Dry chilly-6
Garlic-5 flakes
Dhaniya-1 tbsp
Jeera-1 tsp

Method

Splutter mustard seeds in oil,
Add curry leaves,onion,green chilly and sauté.
Add tomato ,sauté well.
Add paste and mix till raw smell goes.
Add cleaned karuvadu and mix well.
Add salt ,coconut and required water and cook till kootu consistency.

4.FISH IN TOOR DAL

Ingredients
Viral fish-250 gms
Toor dal-1/4 cup
Turmeric powder
Gingelly oil
Sambar powder-2 tsp
Tamarind-small lemon size
Green chilly-2
Sambar onion-15
Tomato-1
Garlic -4 flakes
Mustard seeds,fenugreek seeds,urad dal
Curry leaves and coriander leaves

Method

Cook the dal well with turmeric powder.

Season mustard seeds,fenugreek seeds,urad dal in oil.
Add curry leaves,green chilly,garlic flakes,onion,tomato and sauté lightly.
Add fish,sambar powder,salt and sauté lightly.
Add tamarind water and allow it to boil.
Add mashed dal and boil all together .
Sprinkle coriander leaves.

5.FISH MOLE

Ingredients

Fish-1/2 kg
Coconut-1 ½
Onion-1/2 cup
Tomato-1/2 cup
Green chilly-8
Ginger,mustard seeds,turmeric powder,salt,curry leaves-required
Chilly powder-1 tsp
Fenugreek-1 tsp
Coconut oil
Lemon

Method
Take coconut milk from coconut,thick and thin milk.

Marinate fish with chilly powder,turmeric powder,salt and lemon.
Fry in oil.

Season mustard seeds,fenugreek,ginger,curry leaves in oil.
Add green chilly,onion,tomato and sauté well.
Add thin milk and boil well.
Add fried fish,salt and little lemon.
Boil it and remove from fire.
Add thick coconut milk and sprinkle coriander leaves.

fish