Goan Fish Fry

A delicious fish fry recipe from Goa. Turmeric, salt, chilli, cumin and coriander powders are made into a paste with kokum pulp to marinate the fish. Marinated fish is then rolled in semolina (sooji or rava) and shallow fried in oil. Goan fish recipes often use kokum as the souring agent, while in Kerala, gambooge (kudampuli or malabar tamarind) is used for the pupose. They both belong to the same family, with the difference (in layman's terms) that ripe kokum fruit is dark red in color where as gambooge is yellow in color.
Recipe Courtesy: Denufood

Mackerel / Ayala Fry (Kerala Style)

Guess what I found in the grocery store the other day - 'fresh, cleaned' mackerel (ayala)!!! It was not Indian mackerel but Atlantic mackerel (aka Boston mackerel), which differ in appearance from the former. I was very surprised to find fresh mackerel here but it was not as fresh as the mackerel sold by the local fish sellers in Kerala who go from house to house to sell their latest catch. Or, maybe it's just that I don't want to admit that anything I get here is as good as what I used to get back home! Anyways, I fried them and it brought back good old memories. My son loved it too and he said he want more of the lobster! I didn't try to correct him for the moment because a mere name change can make say "I don't like it"...
Recipe Courtesy: Veena's Curry World

Bengali Fish Fry - Anglo-Bangla Style

This is not the traditional bengali fish fry (mach bhaja), but the anglicised version of it. Here mildly marinated fish is coated with all pupose flour, then with egg and finally with bread crumbs and then fried in oil. This mouthwatering crunchy fry can be served as an appetizer or as a side dish.
Recipe Courtesy: Bong Mom's CookBook

Fish Curry in Tamarind Gravy (Andhra Chepala Pulusu)

There are innumerable ways for making fish curry. This is Andhra style fish curry where fish is cooked in tamarind gravy. This is somewhat similar to Kerala fish curry where gambooge (Malabar tamarind or kudampuli) is used as souring agent. If your taste buds are senstive enough you could feel the taste difference between the two curries.
Recipe Courtesy: Kalyani's Kitchen

Fish Molee (Fish Stew in Coconut Milk)

 

Fish molee is a popular fish stew of Kerala where fish is cooked in coconut milk. There are variations in recipe from region to region. Usually lime juice and tomatoes are used as souring agent instead of kudampuli or malabar tamarind (gambooge).
 Recipe Courtesy: Malabar Spices

Baked Fish (Salmon)

This baked fish recipe uses only very little oil. If you are health concious or if you are short of oil (which was my case), you could bake fish in a convection oven. It tasted great!
Recipe courtesy: Yummy O Yummy

Fish Fry (Kuttanadan Style)

I had left over fish in the refrigerator and wanted to make fish fry. This Kuttanadan fish fry recipe from Sarah Naveen's blog Vazhayila looked very appealing to me and decided to give it a try. Kuttanad, 'the rice bowl of Kerala', is a beautiful region located in central Kerala famous for its backwaters and green paddy fields. This recipe is very similar to my mom's recipe eventhough she is not from Kuttanad. I loved it. Thanks to Sarah for the recipe.

Kerala Red Fish Curry (Kottayam Style)

 I was searching for a fish curry recipe and stumbled upon this recipe by the Yummy Team. Kottayam, "the city of letters", is located in central Kerala. This is a typical Kerala fish curry recipe which does not use coconut or coconut milk. The only difference I made here are that I used shallots along with ginger-garlic and also added green chilli to spice it up. Thanks to Yummy Team for the recipe.

 This is another red fish curry with salmon. This time I added coriander powder.