Thursday, December 25, 2014

Ezee Fruit Cake/Non Alcoholic Fruit Cake - Merry Christmas Wishes

Wishing all my Friends & Readers a Very Merry Christmas & A Happy New Year!

I would like to take a moment this Holiday season to Thank all my wonderful readers and fellow bloggers, who has always been very encouraging and very supportive through out. 

Anyone prepping up for a last minute Christmas Fruit cake bake? Do not worry if you do not have dry fruits soaked in alcohol. I promise you can still bake a great fruit cake - A non alcoholic, ezee breezy one. I've a traditional Kerala Plum Cake recipe here, posted some time back if you would like to make it the authentic way. 

So let's proceed with the making of this Non-alcoholic Fruit Cake.

1.       All-purpose flour - 1 ½ cups
2.       Light brown sugar - 1 cup
3.       Water - 1 cup
4.       Butter – ¼ cup (diced)
5.       Pumpkin Pie Spice – 1 tsp (or Ground cinnamon – ½ tsp +Ground cloves – ½ tsp.)

6.       Ground ginger - 1 tsp(optional)
7.       Salt – a pinch
8.       Eggs – 2 lightly beaten
9.       Baking soda – 1 tsp
10.   Pure vanilla extract - 1tsp
11.   Raisins - ½ cup
12.   Dates chopped – ½ cup
13.   Tutti frutti – ½ tsp
14.   Add more dry fruits like cashews, glazed cherries etc. if you have them handy.

 How I made It: - 

  • Preheat your oven to 350 degrees F.
  • Take a baking pan and butter them or spray with a nonstick vegetable spray.
  • Sift the flour, baking soda and salt in a bowl, mix with a wire whisk. Set aside
  • Put all the dry fruits in a bowl, spread a tsp of flour over. Mix the dry fruits with a spoon (This is done so that the dry fruits do not sink in the bottom of the batter)
  • Bring the water to boil and set aside.
  • To Make Black Caramel: Heat up a thick bottom pan and add ½ Cup sugar to it. Keep stirring on med-high heat. First they start sticking, and then they caramelize to brown sauce and start getting black. When they turn black add boiling water and stir well. Switch off the stove. Stir well till the black caramel is melted and set aside.(Please be cautious when you pour hot water in to the caramelize sugar)
  • In a bowl, cream butter and rest ½ Cup of sugar with a hand mixer or with a wire whisk.
  • Add lightly beaten eggs to the batter and run the hand mixer until they are well combined. 
  • Pour the black caramel little by little and run the hand mixer to get a thin batter
  • Fold in the flour mix, vanilla extract and dry fruits until well combined. 
  • Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. 
  • Enjoy with a cup of coffee or Tea !

Saturday, November 15, 2014

Vattayappam - Steamed Rice Cake

Is there anyone out there who don't like Vattayappam??Vattayam also follows the similar process of other Appam that is made by fermenting the rice batter.  It is Keralites favorite breakfast/snack, can be eaten as it is or can be served with spicy Chicken/Egg Curry. So let us go the process of making the simple yet delicious Vattayappam. Try it out at home for sure and see the smiles of your friends and family. Enjoy !!

  1. Long Grain Rice or Raw rice (pachari) - 2 cups 
  2. Grated coconut - ½ cup (or coconut milk - ½ Cup)
  3. Parboiled rice cooked - ½ cup
  4. Salt - a pinch
  5. Sugar - Cup
  6. Yeast - ½ tsp
  7. Cashews and Raisins ghee fried - A handful
Preparation Method:-

  • Wash the rice twice and drain the water.
  • Soak the rice in water for four-six hours. Grind the soaked rice along with cooked rice, grated coconut, salt and sugar by adding water.
  • The batter should of the  consistency of Idli batter. Pour the batter into a wide bowl.
  • Add yeast to the batter and mix well. Check for the sugar and salt and adjust.
  • Let it ferment overnight or for six-eight hours.

  • Grease a round plate or cake pan, pour the fermented batter in the plate. Top it with ghee fried cashews and raisins.
  • Steam it for about seven-ten minutes or a till a sharp knife or tooth pick inserted into the center comes out clean.
  • Slice it and serve warm as it is or with some spicy Egg Masala/Chicken Curry

Saturday, November 1, 2014

Koyikkal Aka Kozhikkal - Tapioca/Yuca Fritters

So are you checking out for some Chicken Legs/Kozhikkal. Do not get fooled by the name. Even though in Malayalam Kozhikkal means Checken Legs, there is no Chicken or any meat in this recipe. This is Malabar’s own snack known as Kozhikkal or Tapioca/Yuca Fritters .

So here is the Recipe for this delicious Malabar Snack, Koyikkal Aka Kozhikkal aka Tapioca/Yuca Fritters, Enjoy!!

  • Tapioca/Yuca – 2 lbs
For Batter:-
  • Gram flour/Besan – ¾ Cup 
  • Rice Flour – ¼ up
  • Garlic crushed – 6 to 8 cloves 
  • Red chili powder - 3 tbsp
  • Turmeric powder – ½  Tsp
  • Green chilly finely chopped - 4
  • Asafoetida - a pinch 
  • Salt - to taste
  • Curry Leaves chopped - 3 Sprigs

Preparation Method:-
  1. Peel the skin of tapioca. Cut into half first. From the first half slit them into thin strips. Repeat for the rest of the tapioca
  2. Pour water in a bowl and add tapioca strips. Wash it once and drain in a colander
  3. Mix all the items under 'For the batter', by adding water to a consistency of dosa batter.
  4. Heat oil for deep frying, keep it in medium flame.
  5. Add a palm full of tapioca strips to the batter. Take less than a handful of the mixture, shape it in the form of chicken legs, and deep-fry it in oil.
  6. Drain the kozhikkal/tapioca fritters to a paper towel to drain any excess oil.
  7. Serve immediately with a Cup of Chai/tea!

Thursday, October 23, 2014

Rava Ladoo | Rava Laddu | Happy Diwali Wishes !!


Cook-Ezee Wishes all the Fellow Indians around the globe a Very Happy Diwali !! Hope everyone is having a great time celebrating Diwali with Family and friends :-)
Here I'm with a very simple, yet delicious sweet for you to cook up for any occasion. So what are you guys waiting for, make them for your loved ones and Enjoy !!

Yields ~ 20 to 22 Ladoos

  1. Coarse Rava / sooji / semolina - 1 ½ Cup
  2. Raisins, cashew nuts or chopped almonds - A handful
  3. Grated coconut - ½ Cup ((optional)
  4. Milk - ¼ Cup 
  5. Sugar - ¾ Cup 
  6. Cardamom powder  - 1 tsp(grind 4 cardamom pode with 1 tbsp sugar)
  7. Ghee - 1 tbsp

How to Make Rava Ladoo:-

  • Dry roast the Rava until golden color(just like roasting for rava upma). Move to a plate and keep aside
  • Heat ghee in a pan and add the cashew nuts(or raisins or almonds) and roast till golden brown. Keep aside
  • Add the coconut to the same ghee and roast for two minutes or till raw smell goes off.  
  • Add the roased rava and stir, stir for two-three minutes. 
  • Add sugar and stir well till sugar is well combined with the Rava. Add cardamom powder and stir again for another one minute. Turn off the flame.
  • Pour the milk slowly stiring continuously as you do so. Continue to mix until the ladoo mixture comes together. Add roasted cashews and stir to mix
  • When the ladoo mixture is warm enough to handle, make into lemon-sized balls and gently set aside.
  • Soft, smooth and melt in mouth Rava Ladoo is Ready to Serve !! 

Wednesday, October 8, 2014

Kerala Egg Masala ~ Restaurant Style

Wondering where had I been lost? I myself is not sure ;-).  Had been lost in the woods? No, not in the woods thoughJ. We were on summer vacation for a month and half to my very own hometown - Kannur, Kerala. Had an awesome trip this time, with family and friends, good food and lots of travelling.  Time passed so fast, but the memories remain freshJ.

It had been a while we are back to US and everyone had adjusted back to the daily routine. It took me a while to restart my blogging episodes, as I was Indulge in our Association Onam programs. Had sleepless nights with arrangement of the programs, but again as I always believe your hard work will never go in vain. The results were amazing with 25 + programs and 200 + kids and adults participating in the program. I was so happy at the end of the program since everything went as scheduled in a very organized way.  Every single program turned out great, with lots of appreciation from everyone around.
So coming back to today’s recipe, I am posting one from the archives, which had been sitting there for long. Kerala Style Egg Masala ~ Typical Restaurant style. It pairs very well with Appam, Chappathi, Fulkas, Naan, Puttu, Dosa and even boiled Rice. Definitely give it a try and please let me know the results. Enjoy with your loved ones J


1. Hard Boiled eggs - 4(slice into halves or make slit on all sides)
2. Finely sliced onions - 3(~3 Cups)
3. Finely Sliced Tomato -2(~1 ½ Cups
4. Green chilies -4 split into halves
5. Fresh Ginger finely chopped ~ 1 tbsp.
6. Fresh Garlic finely chopped ~ 1 tbsp. (or use 2 tbsp. freshly ground ginger-garlic paste or crushed ginger-garlic)
7. Turmeric powder- ¾ tsp
8. Chili powder - 1 tsp
9. Pepper powder - 1/2 tsp (optional, I prefer pepper instead of chili powder)
10. Coriander powder -1 tsp
11. Chicken masala - 2 tsp

12. Thin Coconut Milk – 1 Cup

13. Thick Coconut milk - 3 tbsp. (If using canned milk, add 1/4 cup water and mix well)
14. Oil- 2tbsp
15. Mustard seeds - 2 tsp
16. Chopped Coriander leaves few
17. Curry leaves few

 Preparation Method:-
•Heat up a kadai or pan, pour oil, splutter mustard seeds, add ginger-garlic and saute for a minute or till raw smell is gone.

•Add green chillies, onion, curry leaves and stir till onion is translucent (don't get it to dark brown), add tomatoes and stir well till tomatoes starts to break and release the juice.
•Add in masala powders and stir in med flame for 1 min and mix everything well.
•Add in the boiled eggs and stir gently to mix.
•Add the thick coconut milk and let it cook for another min. Bring it close to boil. Switch off the stove. 
•Garnish with chopped coriander leaves and curry leaves and leave it covered for 30 minutes.

•Serve warm with Chappathi/Appams/Rice or anything of your choice.

Saturday, June 7, 2014

Whole Wheat Banana Bread

  1. Whole Wheat Flour – 1½ Cups
  2. Bread Flour -1 Cup
  3. Baking powder – 1 tsp
  4. Baking soda – ½ tsp
  5. Salt – ½ tsp
  6. Overripe Bananas – 6 
  7. Brown Sugar/Sugar – 1 ½ Cups
  8. Eggs – 3 (at room temperature) 
  9. Melted Butter – ½ cup 
  10. Walnuts or Pecan or Any nuts roasted and chopped  - ½ Cup(I mostly add it but did not use it this time)
  11. Luke Warm Water – ½ Cup(only if required i.e. if batter is too think)

How I made It:-
  • Pre-heat the oven to 350 degree F.
  • Grease a bread tin or cake pan with butter or cooking spray
  • In a wide bowl add Wheat flour, bread flour, baking powder, baking soda and salt. Either sieve or mix very well with a wire whisk to remove lumps if any.
  • In another bowl, add the melted butter and sugar. Use a hand mixer or electric mix to beat them well until creamy.
  • Add Eggs one at a time beat well again till it becomes creamy.
  • Add quarter portion of the flour and blend well with a spatula or run the hand mixer in low speed. Keep adding the flour and blending them together.
  • Now grind or mash the bananas very well and add it to the batter little by little and  gently blend the whole mix till everything is incorporated well.
  • Pour into the pan and bake it for 40-45 minutes or until a tooth pick/tester inserted comes out clean.
  • Serve warm for breakfast or with a cup of coffee

Monday, May 19, 2014

Green Beans Thoran/Stir Fried Green Beans

Ingredients Used:
  1. Beans – I bunch
  2. Onion – 1 chopped fine
  3. Green chilies – 3
  4. Mustard seeds – 1 tsp
  5. Urad daal – 1 tsp(optional)
  6. Dry red chilies – 4
  7. Curry leaves – 2 sprigs 
  8. Turmeric Powder – ¾ tsp
  9. Salt to taste
  10. Coconut Oil/Vegetable Oil – 1 tbsp.
  11. Grated Coconut – ¼ cup(optional)
Preparation Method:
  • Wash and drain the beans, pat dry them with towel/paper towel. Chop them fine and set aside. Finely chop onion and green chilies
  • Heat up a wide pan or Kadai, pour Oil to the pan. Add mustard seeds and wait till they splutter. Reduce the heat to medium
  • Add urad daal, curry leaves, dry red chilies and stir for a minute or till the urad daal turns golden color
  • Add Onion, green chilies and sauté till the onion turns translucent. Add turmeric powder and stir for few seconds
  • Add chopped beans, sprinkle the salt and stir well. Cover with a tight lid and keep the heat in low-medium.
  • Let it cook for five-seven minutes, make sure you lift the covered lid and stir well couple of times making sure the beans do not stick on to the bottom of the pan and burn.
  • Open the pan and check if the beans are cooked enough by gently pressing them, beans will turn soft as you press them
  • If they are not cooked enough cover and cook for another three-five minutes. Open the lid, check for the salt and adjust accordingly. Switch off the stove when they are cooked enough.
  • Add the grated coconut and stir well to combine. Add more curry leaves and keep it covered till they are ready to serve.
  • Move to a serving bowl and serve warm with Rice or Roti !!

Wednesday, May 14, 2014

Kozhi Nirachathu Malabar Style/Stuffed Chicken Roast in Spicy Gravy Malabar Style

I had been planning to post the recipe of this wonderful dish from not sure how long, every single time I make this delicious Kozhi Nirachathu/Stuffed Chicken, I take pictures and save them but then compiling and editing pictures and composing this post took me for ever. Better late than never right?? 

Kozhi Nirachathu is one of the most popular dishes of Malabar region of Kerala (Northern Kerala). The whole chicken is first marinated in spices and then either braised or broiled(even pressure cooking works). The broiled chicken is then stuffed with some boiled eggs well coated with sauteed onions, raisins and cashews. OK.. mouthwatering isn't it? The process is not done yet.. The whole chicken is then cooked in spicy onion tomato sauce to perfection. Now without delaying further let me go ahead a post this very delicious, Malabar Special Recipe - Kozhi Nirachathu - Akka Stuffed Chicken in Spicy gravy.

Ingredients Used : -
To Marinate:
  1. One Whole Chicken ~ 2.2lbs/1 Kg (or use two small Cornish hens)
  2. Turmeric powder - 3/4 tsp
  3. Chilly powder - 1 tbsp
  4. Black Pepper powder - 1 tsp
  5. Salt - 1tsp
  6. Lemon/Lime juice from 1 lemon/lime
For Filling:
  1. Boiled Eggs - 2
  2. Raisins few (optional)
  3. Cashews few(optional)
  4. Onion sliced fine - 2
  5. Greens chilly chopped fine - 2
  6. Freshly crushed Ginger-garlic - 1tsp
  7. Raisins, cashews - 1 tbsp each (optional)
  8. Turmeric powder - 1/2 tsp
  9. Black Pepper powder - 1/2 tsp(or red chili powder)
  10. Coriander powder - 1/2 tsp
  11. Garam Masala - 3/4 tsp
  12. Curry leaves few
  13. Coriander leaves chopped - 2 tbsp
  14. Coconut Oil/Veg Oil - 2 tbsp
For Gravy: 
  1. Red Onion Sliced fine – 3 (~3 Cups)
  2. Tomato – 2(~2 Cups)
  3. Ginger chopped fine - 1tbsp
  4. Garlic chopped fine –1 tbsp
  5. Green Chilly slit into halves – 3
  6. Curry leaves – 3 to 4 sprigs
  7. Turmeric powder – ½ tsp
  8. Chili powder – ¾ tsp (optional)
  9. Crushed fennel seed – ½ tsp
  10. Coriander powder - 1 tsp
  11. Garam Masala – 1tsp
  12. Coconut Oil/Veg Oil

 Preparation Method:-
  1. First step is making the chicken ready for the preparation. Take out the chicken parts/giblets packet that comes with whole chicken from the cavity and set aside.
  2. Peel off the skin and make incisions on the whole chicken especially on chicken breast and legs.
  3. Squeeze a lemon/Lime, add a spoon off salt and apply all over the chicken. Wash the whole chicken one or two times and pat dry with paper towel.
  4. Make a marinade of items listed under marinate list. Marinate the whole chicken by rubbing  all parts of the chicken and making sure the marinate get inside the incisions. Set aside for 1 or 2 hours.
  5. Now you can either braise(fry or slow cook in reduced heat) the chicken or  pressure cook it according to the time availability. Pour coconut oil in a deep and wide pan big enough to hold the whole chicken. Add Curry leaves and saute. Now add the whole chicken
  6. Reduce the heat to medium and Cover with a lid. Let it cook for seven-nine minutes. Open the lid and turn over the chicken slowly making sure the chicken don't stick onto the pan and start breaking.
  7. Cover and cook again for another five-seven minutes or until chicken is well cooked inside. Take off the stove and set aside.

Egg Masala for Stuffing:-
  1. Heat up another frying pan, add coconut oil to it, add raisins and saute till it pop up, strain and set aside. Add cashews saute till golden, strain and set aside.
  2. Add curry leaves and saute for few secs, add onion, ginger, garlic and salt and saute till onion turns light brown.
  3. Add turmeric powder, chilly powder, coriander powder and saute well to blend everything. Add the garam masala and saute well to combine.
  4. Add the boiled egg, fried raisins, cashews and combine well to coat the boiled egg with masala. Set aside to cool completely
  5. Stuff this egg masala into the braised chicken cavity.
Chicken Gravy:-
  1. Heat up a kadai, preferably the same one used for braising so that the gravy gets all the chicken flavor. Add more oil if required, add curry leaves, onions, ginger-garlic, green chilies and saute well till onion turns golden color.
  2. Add chopped tomatoes and saute till they are fully mashed up.
  3. Add turmeric powder, crushed fennel, chili powder, coriander powder, garam masala and saute well till everything is combined.
  4. If the masala is very dry add some water or coconut milk to add gravy and let it come to boil
  5. Now add the braised whole chicken and spread the gravy  on the whole chicken. Cover and cook on medium heat for three-five minutes.
  6. Open the lid and turn the whole chicken over. Stir the gravy making sure not to stick on the bottom of the pan. Cover and cook again for three-four minutes. Remove from the stove. Sprinkle some more curry leaves and keep it closed until ready to serve
  7. Drizzle some lime/lemon juice just before serving.
  8. Serve warm with Rice/Roti/Chappathi. Enjoy !!

Tuesday, May 6, 2014

Whole Wheat Banana Pancakes ~ Soft and Fluffy


So, which is your favorite kinda pancake? And how do you make soft and fluffy? My pancakes are mostly wheat ones as I try to make a better and healthy breakfast/meal. I do a lot of fruity ones and banana pancakes are default when I see the overripe bananas sitting on counter-top crying for my 


My friend Manju gets vegetables and fruits from a near by store. On a Saturday evening she brought me a lot of banana which was really overripe and asked me to make some something out of it. Next day I made banana pancakes for breakfast and baked some banana bread in the evening. I served the pancakes topped with butter and whipped cream. Kids loved them with whipped cream


Ingredients: -
1.       Whole wheat flour – 2 Cups
2.       Eggs – 3
3.       Milk – ½ Cup
4.       Water ~ 2 ½ Cups
5.       Overripe/Ripe bananas – 4
6.       Salt a pinch
7.       Sugar – 2 tbsp.
8.       Baking  Powder – ½ tsp.(optional)
9.       Butter as needed(to spread  and top the pancakes

Preparation Method:
·         Add flour, salt, sugar and baking powder to a wide bowl and mix well using a wire whisk.
·         In another bowl, beat eggs very well.  Pour the beaten eggs to the flour mix and stir slowly with the whisk.
·         Add milk and gently mix. Make sure there are no lumps.
·         Grind the bananas in a mixer or Mash them very well using the whisk or fork.
·         Add the banana to the batter, combine well again. Add water if the batter is too thick, batter should be of pouring consistency. Set aside for 15-20 mins.
·         Wash a non-stick pan or griddle, wipe clean with a clean cloth/towel. Put on the stove to heat up the pan, make sure the stove is kept in medium heat. Butter the pan.
·         Mix the batter with a ladle/spoon. Pour a small ladle of batter, do not spread the batter. As the pancake gets cooked, you will see the bubbles forming on top of the pancake.
·         Turn the pancake upside down before the base gets darker. Let it cook for a minute or two. Take off the pan.
·         Wipe the pan with a damp cloth and repeat the process.
·         Serve the pan cakes topped with butter. Pair them with whip cream, strawberries and maple syrup. Enjoy!!!

1.       For the best tasting pancake, make sure the base of the pancake do not turn dark, it should be of golden brown color. For this maintain the stove temperature to medium or if it electric figure out the best temperature to make sure the pancakes are slow cooked.

Wednesday, April 16, 2014

Ambalapuzha Paal Payasam and Happy Vishu Wishes/അമ്പലപുഴ പാൽപായസവും വിഷു ആശംസയും

Wishing Everyone A Very Happy Vishu !!
എല്ലാവർക്കും വിഷു ആശംസകൾ 

I agree, I had always been on and off throughout. But this phase of my life seemed the busiest ever. Family, Work and more work had kept me away from blogging for few months. I go through my fellow bloggers blog posts randomly but never get more than five minutes to sit infront of my laptop. I always feel guilty seeing my blog hybernating but did not have the time, energy and mindset to do blog post which needs a bit of compiling on write up and picture edits. I didn't want to do a random post which will not do justice to the recipe and myself.

Starting this year I have been actively involved in a Malayalee Association here in Washigton DC and is the Entertainment chair for Year 2014. We have a lot of events lined for year 2014 of which Vishu celebrtion was one of the most important one. NSGW celebrated Vishu 2014 on Saturday, April 12th for which we had in store a list of cultural programs. I had been co-ordianting for all the programs, finalizing the program chart, co-ordinating with choreographers, staging the kids group, conference calls on delegating tasks etc etc whick took most of my evenings and weekends. And at the proffessional end it is crazy  busy with Release deadline coming up by end Of this month.

Even though the past 3 months had been hectic, the end result was really sweet and memorable one which I will cherish in my entire lifetime. The Whole Vishu celebration was purely Vishu theme based.  We didnt have any cinematic dance kind of programs, instead we had a pure cultural event where the kids and adults performed on Vishu related themes/skits and songs. At the end of cultural programs we had a proffessional Drama 'Viradam' based on M.T Vasudevan Nair's Novel 'Randamoozham' performed by a 'Akkarakazhchakal' serial fame Haridev and Sanjeev's proffessional drama team from NJ. We were all excited meeting the team and working with the group, I also participated in a folk dance as part of the drama and also our ladies dance team including me from Maryland, USA performed a semi-classical dance.

Okk, I think thats enough about the stories, now let me share with you the recipe of this Ambalapuzha paalpayasam which is very apt for making on Vishu day to be served to Lord Sree Krishna. Ambalapuzha Palpaayam is considered as the most favorite payasam of Sree Krishna in Ambalapuzha temple, Alapuzha. There is a very beautiful story tale behind the evolution of this very famous and delicious payasam. You can refer to this link to read more.

Ambalapuzha paal paayasam Recipe as follows
  1. Unakkalari/Broken Matta Rice - ¼ Cup(If they are not available you can use Basmathi Rice)
  2. Milk - 1 ½ Litre
  3. Sugar - ½ Cup
  4. Raisins few
  5. Cashews few
  6. Ghee - 1 tsp
  7. Cardamom pods -6
  8. Sugar - ½tsp
Preparation Method:-
  • Pour milk into a pressure cooker, add sugar and stir well. Bring the milk to boiling point.
  • Rinse the rice one or two times and add to the milk. Stir well again till the bottom making sure rice is not sticking to the bottom.
  • Cover with the lid, put on the whistle. Reduce the heat to the lowest and let it cook for 20-25 minutes.
  • Put off the flame. Let it cool down completely to open the lid.
  • Heat up a small Wok/pan, add ghee, saute cashews and saute till golden brown. Remove and add to the payasam. Add raisins to the same ghee and saute till it pop. Add tot he payasam.
  • Crush/grind the cardamom with ½ tsp of sugar and add to the payasam. Stir well and serve warm. Enjoy!!
Note: The smallest jar of the Indian Mixer is very handy to grind the cardamom pods and sugar to get the cardamom powdery, it smells awesome and blend well with the payasam without any tiny lumps.


Thursday, January 9, 2014

Kerala Fish Molee / Kerala Meen Molee (Meen Moilee)

Ingredients Used:-
  1. Fish - 1lbs(I used Tilapia Fillet)
  2. Salt - 1 tsp + 1 tsp + more as required
  3. Turmeric powder - 3/4 tsp + 1/4 tsp
  4. Chilly powder - 1/2 tsp (optional)
  5. Onion - 3 Med size very thinly sliced
  6. Tomatoes - 3 thinly sliced in round shapes
  7. Green Chilly - 8 to 10 count slit into halves
  8. Finely chopped fresh Ginger - 2 tbsp
  9. Curry leaves - 2 sprigs
  10. Coconut Oil/Oil - 2 tbsp
  11. Mustard Seeds - 1tsp
  12. Thin Coconut milk - 2 Cup
  13. Medium thick Coconut Milk - 1 Cup
  14. Thick Coconut Milk - 1 Cup

Preparation Method:-
  • Cut the fish into medium bite size pieces. Wash them clean and pat dry.
  • Marinate the fish with salt, turmeric powder and chilly powder for at-least 30 minutes
  • Heat up an earthen ware/Clay pot/Manchatti and add coconut oil. Add mustard seeds and let it splutter.
  • Add few curry leaves, chopped ginger, onion and saute well till translucent.
  • Add turmeric powder and a tsp of salt, stir well to mix. Add the thin coconut extract(moonnam paal) and let it boil.
  • Add the marinated fish pieces and stir gently with a spatula. Keep in medium heat and bring to boiling point. 
  • Add the Medium thick coconut milk and give a quick and gentle stir. Top the gravy with tomato rings and green chilies.

  • Cover with a lid and let it cook. Let the gravy boil for three-five mins till the tomatoes become soft
  • Now pour the thick milk and stir gently so that gravy mix up evenly. 
  • When the curry starts to boil from the edges of the pan, put off the stove. Add more curry leaves and keep it covered until ready to Serve.
  • Serve with boiled rice/Appam/Dosa/Fried Rice or anything of your choice

Cooks Note:-
  1. This Curry tastes better kept for couple of hours before serving.
  2. You can shallow fry the fish pieces in coconut oil before adding to the curry which will not let the fish to break. This will add more taste as well.
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