Fish Curry - 1st Guest Post On My Blog

Today's post is very special because it's the first guest post on my Blog.I have been thinking to start a guest post series from a long time but being busy it just didn't work.Two weeks back somebody asked me if I accepted guest posts and that she would like to contribute,so didn't think twice and happily asked her to submit.She is none other than Fareeha,a Chennai based blogger who blogs at Fa's Kitchen with a wide variety of lovely recipes.Actually she is back to blogging after a break...
So lets see what she has for us....On to her words..

Fish Biriyani/Meen Biriyani

Biriyani is something  we cook on all Fridays or Party get together and sometimes cook in bulk (lazy me!)to take it the next day.This Fish biriyani (with some other dishes) has been in my drafts from long.Somethings stay in drafts for such a long time then I start to get a feeling whether to post it or not and if  it is a 'no' then it won't be on my blog forever.So thought of finishing off things from drafts.

Mackerel Varattiyathu(Inside Clay Pot)/Oil Free And Healthy Fish Fry/Ayala Varattiyathu(Mann Chattiyil)

Today's post is Mackerel (we call it Ayala in Malayalam) Varattiyathu or fried,but frying without oil sounds strange,na? I say fried in the sense that it tastes very close to the fried ones or may be tastes even more better.

Sardine Curry/Spicy Tangy Sardine Curry/Mathi Curry

Sardines have a lot of health benefits,the main among them is it lowers the LDL cholesterol as it is rich in omega-3 fatty acids.Therefore it helps prevent heart diseases.And for this reason this fish is there in my dads favorites.Even Mackerels have this quality which is his another favorite and the best part is these fishes are there in plenty in south India and we get these in cheaper rates compared to other fishes there.
Me and my children just don't like Sardines,don't have any particular reason but I  think for my kids its those small bones.But those bones too have the calcium content in them.I am OK with Mackerels,specially love the Ayala varattiyathu in clay pot. 
      In India Umma prepares this curry at least two-three times weekly.This spicy and tangy curry is made using those small sardines and cooked in earthen pot(mann chatti).This curry goes well with rice,Tapioca stir fry or even Parottas.

Ingredients
Sardines/Mathi (small)     250 g (cut,washed and cleaned)
Green Chilly          2 slit vertically
Ginger                   1tsp(chopped)
Garlic                    2-3 cloves(slit vertically into thin pieces)
Curry leaves          a few
Fenugreek  seeds     1/2 tsp
Onion (medium)     1 chopped
Tomato (large)        1 chopped
Chilly powder         11/2 spoon
Kashmiri red chilly powder      2 tsp
Coriander powder         1tbsp
Turmeric powder           1/2 tsp
Tamarind                 Gooseberry size(soaked in 1/2 cup warm water)
Water                11/2 -2 cups
Salt                   as needed
Oil                     2 tbsp

 Method of cooking
-Squeeze out the juice from the soaked tamarind and keep aside.
-Heat a clay pot on medium flame and add oil.
-When the oil turns hot add the fenugreek seeds.When this starts to crackle add in the ginger,garlic,green chillies and the curry leaves.Saute till slightly brown.
-Now add the chopped onion and cook till transparent,add in the tomatoes and cook till mushy.
-Add all the powders and mix properly for a minute(be careful not to burn) and add the tamarind pulp.
-Mix well and add the remaining water and salt.
-Bring it to a boil and add the fishes.
- Swirl the pan and cook for 5 minutes till the fishes are done.
-Off the flame and cover it with a lid.
-Serve this after sometime...with rice or Tapioca(Kappa).

Fish Molee/Fish Stew

Fish Molee is a tasty, South Indian fish curry.Here the fish is prepared in coconut milk.And for me,this is one curry I can make my kids eat fish...ha !! Here the fish is slightly fried first and then added into the gravy and with the addition of the coconut milk elevates the taste of the curry.
Ingredients
King Fish               8-10 pieces
Chilly powder          1/4 tsp
Turmeric powder      1/4 tsp
Ginger paste           1/4 tsp
Garlic paste            1/4 tsp
Salt                       to taste
Curry leaves            few
Oil                        for shallow frying
Marinate the fish pieces adding chilly powder,turmeric powder,ginger-garlic paste and salt.Keep this aside for 15 minutes.After 15 minutes shallow fry these fishes.Add a few curry leaves while frying.Take out the fishes when they turn golden brown and keep them aside.
Now for the gravy:
Cinnamon stick          2 small pieces
Cardamom                1
Cloves                     3
Onion                      3 (medium,finely chopped)
Garlic chopped          2 tsp
Ginger chopped         2 tsp
Green chilly              4(slit)
Tomato                   1 big(round slices)
Lime juice                2 tsp
Turmeric powder      3/4 tsp
Pepper powder        1/4 tsp
Thin Coconut Milk     2 cups
Thick   ''          ''        1 and 1/4 cups
Curry leaves     2 sprigs
Salt                 to taste
Oil       2 tbsp
Method
-Heat oil in a wok,add cinnamon,cardamom and cloves.
-Add the chopped onions,ginger, garlic and green chilly;saute till onion becomes soft.
-Add the tomatoes,curry leaves,turmeric powder and pepper powder.Saute well.
-Now add the thin(2nd extract) coconut milk and salt.Let it boil.
-When its  boiling add the fried fishes.
-After 1 minute add the thick coconut milk and when it starts to boil, off the flame.
-Add the lime juice and mix well.
-Serve with Rotis,Appam or Bread.

*You can use Pomfret also instead of King fish and use fresh ones.
*Use fresh coconut to extract coconut milk